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Kim SH, Jo YJ, Lee SH, Park SH. Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making. Foods 2024; 13:1678. [PMID: 38890906 PMCID: PMC11171671 DOI: 10.3390/foods13111678] [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: 04/17/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and trans fatty acids, despite its vegetable oil origin. The excessive consumption of these fats has been associated with negative health effects, including dyslipidemia and cardiovascular issues. Oleogels, incorporating hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), and olive oil, were utilized to replace shortening in the production of white pan bread. The substitution of shortening with oleogel in the white pan bread preparation demonstrated potential reductions in saturated fat, trans fat, and the ratio of saturated fat to unsaturated fatty acids. Specifically, with the complete substitution of shortening with oleogel, saturated fatty acids decreased by 52.46% and trans fatty acids by 75.72%, with unsaturated fatty acids increasing by 57.18%. Our findings revealed no significant difference in volume between bread made with shortening and bread with up to 50% shortening substitution. Moreover, when compared to bread made with shortening and 50% oleogel substitution, no adverse effects on the quality characteristics of volume and expansion properties were observed, and the retrogradation rate was delayed. This study suggests that incorporating oleogels, formed with hydrocolloids such as HPMC and XG, to replace shortening in bread, in conjunction with traditional solid fats, provides positive effects on the quality and nutritional aspects of the bread compared to using oleogel alone. Through this study, we demonstrate the use of oleogels as a healthier alternative to shortening, without reducing the bread's quality, thus offering a practical solution to reduce unhealthy fats in bakery products.
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Affiliation(s)
- Sung-Huo Kim
- Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
| | - Yeon-Ji Jo
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Department of Marin Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
| | - Sung Ho Lee
- SPC Group Research Institute of Food and Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Sung-Hoon Park
- Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
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2
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Raza H, Xu H, Zhou Q, He J, Zhu B, Li S, Wang M. A review of green methods used in starch-polyphenol interactions: physicochemical and digestion aspects. Food Funct 2023; 14:8071-8100. [PMID: 37647014 DOI: 10.1039/d3fo01729j] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
The interactions of starch with lipids, proteins, and other major food components during food processing are inevitable. These interactions could result in the formation of V-type or non-V-type complexes of starch. The starch-lipid complexes have been intensively studied for over five decades, however, the complexes of starch and polyphenols are relatively less studied and are the subject of recent interest. The interactions of starch with polyphenols can affect the physicochemical properties and its digestibility. The literature has highlighted several green methods such as ultrasound, microwave, high pressure, extrusion, ball-milling, cold plasma etc., to assist interactions of starch with polyphenols. However, comprehensive information on green methods to induce starch-polyphenol interactions is still scarce. Therefore, in light of the importance and potential of starch-polyphenol complexes in developing functional foods with low digestion, this review has summarized the novel green methods employed in interactions of starch with flavonoids, phenolic acids and tannins. It has been speculated that flavonoids, phenolic acids, and tannins, among other types of polyphenols, may have anti-digestive activities and are also revealed for their interaction with starch to form either an inclusion or non-inclusion complex. Further information on the effects of these interactions on physicochemical parameters to understand the chemistry and structure of the complexes is also provided.
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Affiliation(s)
- Husnain Raza
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, DK, 1958, Denmark
| | - Hui Xu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
| | - Qian Zhou
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Jiayi He
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Beiwei Zhu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Siqian Li
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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3
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Güler N, Sensoy I. The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough. Food Res Int 2023; 168:112797. [PMID: 37120181 DOI: 10.1016/j.foodres.2023.112797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 02/08/2023] [Accepted: 04/03/2023] [Indexed: 05/01/2023]
Abstract
This study aimed to determine how the addition of psyllium fiber to steamed and roasted wheat-based flat dough pieces affected the in vitro starch digestibility. Wheat flour was replaced with 10% psyllium fiber in the preparation of fiber-enriched dough samples. Two distinct methods of heating were utilised: steaming (100 °C, 2 min & 10 min) and roasting (100 °C, 2 min & 250 °C, 2 min). Rapidly digestible starch (RDS) fractions reduced significantly in both steamed and roasted samples, whereas slowly digestible starch (SDS) fractions increased significantly only in samples roasted at 100 °C and steamed for 2 min. The roasted samples had a lower RDS fraction than the steamed samples only when fiber was added. This study demonstrated the effect of processing method, duration, temperature, formed structure, matrix and the addition of psyllium fiber on in vitro starch digestion by altering starch gelatinization, gluten network, and consequently enzyme access to substrates.
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Affiliation(s)
- Nilay Güler
- Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Cankaya 06800 Ankara, Turkey
| | - Ilkay Sensoy
- Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Cankaya 06800 Ankara, Turkey.
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4
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Fabrication of starch-based packaging materials. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Abstract
Abstract
This chapter aims to provide the reader with some information about the possibility of starch as a suitable substitute for synthetic polymers in biodegradable food packaging. This is due to the starch has good characteristics which are great biodegradability, low cost and also easy to gain from natural resources. However, some of technical challenges are also introduced before starch-based polymers can be used in more applications. These technical challenges involved preparation methods and incorporation of additives and these are being summarized in this topic. Hence, the enhancement of starch can be done in order to prepare innovative starch-based biodegradable materials.
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5
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Chegeni M, Mehri M. Persimmon tannin-propane-melamine-zirconium as a bio-based organocatalyst polymer for the Knoevenagel condensation. J Organomet Chem 2023. [DOI: 10.1016/j.jorganchem.2022.122585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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6
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Córdoba-Cerón DM, Carranza-Saavedra D, Roa-Acosta DF, Hoyos-Concha JL, Solanilla-Duque JF. Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1017324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
The consumption of foods with high protein content from pseudocereals is of great industrial interest. Pasta has a high gluten content; consequently, obtaining these gluten-free products is a technological challenge. The products obtained from quinoa show excellent results in protein and fiber with low glycemic index. This work focused on studying the effect of quinoa fat on the production of long pasta by extrusion in different mixtures of hyperprotein quinoa (HHP). It was observed that formulations with high percentages of starch showed a higher expansion rate, due to a higher fat content. Likewise, extruded pastes showed higher values of brightness than those containing lower percentages of starch and crude fat. The fracturability results were associated with the resistance of the paste to the pressure exerted for its deformation, which does not exceed 3.73 mm. The formulations with lower fat content presented high values in fracture stress due to the low diffusion of water and lipids. It was shown that fat has an indirect influence with a strong correlation with the expansion index and fracture stress and a moderate correlation (p > 0.05) with Young's modulus, indicating that increasing the added fat content increases the percentage of mass loss by baking. The melting and cohesiveness of all components improved during extrusion due to the pregelatinization of cassava starch, the addition of defatted HHP and the availability of quinoa starch granules.
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7
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Zhang C, Wang ZJ, Wan KX, Wang SY, Zhang LZ, Liu QQ, Qian JY. Enhancement of starch-hydrocolloid synergism via the construction of an interchain entanglement. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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8
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Hao Z, Han S, Xu H, Li C, Wang Y, Gu Z, Hu Y, Zhang Q, Deng C, Xiao Y, Liu Y, Liu K, Zheng M, Zhou Y, Yu Z. Insights into the rheological properties, multi-scale structure and in vitro digestibility changes of starch-β-glucan complex prepared by ball milling. Int J Biol Macromol 2022; 224:1313-1321. [DOI: 10.1016/j.ijbiomac.2022.10.217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 10/17/2022] [Accepted: 10/24/2022] [Indexed: 11/05/2022]
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9
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A structural study of the self-association of different starches in presence of bacterial cellulose fibrils. Carbohydr Polym 2022; 288:119361. [PMID: 35450626 DOI: 10.1016/j.carbpol.2022.119361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 03/11/2022] [Accepted: 03/12/2022] [Indexed: 11/20/2022]
Abstract
A multi-analytical study was performed to analyse the effect of bacterial cellulose (BCF) on the self-association of starches with different amylose content (wheat, waxy-maize), assessing macrostructural properties (rheology, gel strength) and some nano and sub-nano level features (small and wide-angle X-ray scattering). Although pasting viscosities and G' were significantly increased by BCF in both starches, cellulose did not seem to promote the self-association of amylose in short-range retrogradation. A less elastic structure was reflected by a 2-3-fold increase in loss factor (G″/G') at the highest BCF concentration tested. This behavior agreed with the nano and sub-nano characterisation of the samples, which showed loss of starch lamellarity and incomplete full recovery of an ordered structure after storage at 4 °C for 24 h. The gel strength data could be explained by the contribution of BCF to the mechanical response of the sample. The information gained in this work is relevant for tuning the structure of tailored starch-cellulose composites.
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10
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Chen S, Qin L, Chen T, Yu Q, Chen Y, Xiao W, Ji X, Xie J. Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review. Int J Biol Macromol 2022; 207:81-89. [PMID: 35247426 DOI: 10.1016/j.ijbiomac.2022.02.170] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/22/2022] [Accepted: 02/26/2022] [Indexed: 11/05/2022]
Abstract
Starch is a copolymer with unique physicochemical characteristics, is known for its low cost, easy degradability, renewable and easy availability. However, natural starches have some undesirable properties such as poor solubility, poor functional properties, lower resistant starch content with reduced retrogradation, and poor stability under various temperatures, pH, which limit their application in food. Different modification methods are used to improve its performance and expand its application. Numerous studies have been conducted to investigate why the addition of small amounts of polysaccharides affects the properties of starch pastes and gels. The application of polysaccharide-modified starch can be seen in the pasting, rheology, texture and in vitro digestive properties of starch gels. The main influencing factors include different starches, different specific polysaccharides, and different methods of preparation of composite pastes and gels. This paper reviews the changes in the properties of starch in terms of pasting, rheology, texture and in vitro digestion after modification with polysaccharides and the mechanism of polysaccharide action on starch.
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Affiliation(s)
- Shuai Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Li Qin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ting Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wenhao Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiaoyao Ji
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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11
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Wangtueai S, Chaiyaso T, Rachtanapun P, Jantrawut P, Ruksiriwanich W, Seesuriyachan P, Leksawasdi N, Phimolsiripol Y, Techapun C, Phongthai S, Sommano SR, Ougizawa T, Regenstein JM, Jantanasakulwong K. Thermoplastic cassava starch blend with polyethylene-grafted-maleic anhydride and gelatin core-shell structure compatibilizer. Int J Biol Macromol 2022; 197:49-54. [PMID: 34921892 DOI: 10.1016/j.ijbiomac.2021.12.003] [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: 07/04/2021] [Revised: 12/01/2021] [Accepted: 12/01/2021] [Indexed: 11/05/2022]
Abstract
Thermoplastic starch (TPS) was prepared from cassava starch blended with glycerol (70:30 w/w). Gelatin (Gel) was incorporated into the TPS in water. The TPS/Gel was melt-blended with polyethylene-grafted-maleic anhydride (PEMAH). Maximum tensile strength of the TPS/PEMAH/Gel10 (29.3 MPa) increased significantly compared to the TPS/PEMAH blend (6.3 MPa), while elongation at break was 70%. The morphology of the TPS/PEMAH showed co-continuous morphology, while phase inversion occurred with the addition of Gel. The Gel was dispersed in the TPS matrix and covered the PEMAH. The TPS/PEMAH/Gel was nanoparticles (200 nm) in the TPS matrix. It showed two melting temperatures for PEMAH due to two structures with different crystal sizes. Melt viscosity of the TPS/PEMAH was enhanced with increasing Gel as the reaction induced chain extension. FTIR and rheology measurements confirmed the reaction between -NH groups of Gel and MAH groups of PEMAH. This reaction improved interfacial adhesion, morphology, and the mechanical properties of the blends.
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Affiliation(s)
- Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Thanongsak Chaiyaso
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pornchai Rachtanapun
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pensak Jantrawut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Warintorn Ruksiriwanich
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Phisit Seesuriyachan
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Noppol Leksawasdi
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Yuthana Phimolsiripol
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Charin Techapun
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
| | - Suphat Phongthai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sarana Rose Sommano
- Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Toshiaki Ougizawa
- Department of Chemistry and Materials Science, Tokyo Institute of Technology, Tokyo 152-8552, Japan
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Kittisak Jantanasakulwong
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
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12
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Suksiri P, Ismail A, Sirirattanachatchawan C, Wangpaiboon K, Muangsin N, Tananuwong K, Krusong K. Enhancement of large ring cyclodextrin production using pretreated starch by glycogen debranching enzyme from Corynebacterium glutamicum. Int J Biol Macromol 2021; 193:81-87. [PMID: 34678383 DOI: 10.1016/j.ijbiomac.2021.10.082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 10/12/2021] [Accepted: 10/12/2021] [Indexed: 11/19/2022]
Abstract
Synthesis of large-ring cyclodextrins (LR-CDs) in any significant amount has been challenging. This study enhanced the LR-CDs production by Thermus filiformis amylomaltase (TfAM) enzyme by starch pretreatment using glycogen debranching enzyme from Corynebacterium glutamicum (CgGDE). CgGDE pretreated tapioca starch gave LR-CD conversion of 31.2 ± 2.2%, compared with LR-CDs produced from non-treated tapioca starch (16.0 ± 2.4%). CgGDE pretreatment enhanced amylose content by approximately 30%. Notably, a shorter incubation time of 1 h is sufficient for CgGDE starch pretreatment to produce high LR-CD yield, compared with 6 h required for the commercial isoamylase. High-Performance Anion Exchange Chromatography coupled with Pulsed Amperometric Detection (HPAEC-PAD) and Gel Permeable Chromatography (GPC) revealed that CgGDE is more efficient than the commercial isoamylase in debranching tapioca starch and gave lower molecular weight products. In addition, lower amount of by-products (linear oligosaccharides) were detected in cyclization reaction when using CgGDE-pretreated starch. In conclusion, CgGDE is a highly effective enzyme to promote LR-CD synthesis from starch with a shorter incubation time than the commercial isoamylase.
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Affiliation(s)
- Pornchanok Suksiri
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; Program of Biotechnology, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Abbas Ismail
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Chay Sirirattanachatchawan
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; Program of Biotechnology, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Karan Wangpaiboon
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Nongnuj Muangsin
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kanitha Tananuwong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kuakarun Krusong
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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13
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Morphology, pasting, and structural characteristics of potato starch/xanthan gum blend by critical melting and freeze-thawing treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107035] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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14
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15
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Bühler JM, Schlangen M, Möller AC, Bruins ME, van der Goot AJ. Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes. STARCH-STARKE 2021. [DOI: 10.1002/star.202100157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jan M. Bühler
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Miek Schlangen
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Anna C. Möller
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Marieke E. Bruins
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
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16
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Liu D, Chen C, Zhou Y, Bao Y, Wang R, Liu Y, He S, Huang H, Zhang C, Foster B, Li T, Hu L. 3D-Printed, High-Porosity, High-Strength Graphite Aerogel. SMALL METHODS 2021; 5:e2001188. [PMID: 34927993 DOI: 10.1002/smtd.202001188] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 04/08/2021] [Indexed: 06/14/2023]
Abstract
The global demand for plastic foam materials is enormous (annual worth of ≈$341.3 billion) and still surging with an annual growth rate of 4.8%, driven by increasing modern societal needs. The majority of existing foam materials are made of plastics, which take hundreds of years to degrade, leading to severe global pollution issues. Here, a degradable, recyclable, and cost-effective solution to foam materials based on 3D graphite-cellulose nanofibers (G-CNF) foam fabricated from resource-abundant graphite and cellulose via advanced 3D printing is reported. The CNFs can directly disperse the graphite under physical sonication without the need for any chemical reactions. The interaction of the CNFs with graphite through the function of hydrophilic and hydrophobic faces in CNFs renders the dispersion polymer-like rheological properties and good processability with tunable viscosity for 3D printing. A robust, degradable, and recyclable G-CNF foam with designed shapes can be printed in a large scale, demonstrating higher mechanical strength (3.72 MPa versus 0.28 MPa in tensile strength and 2.34 MPa versus 1.11 MPa in compressive stiffness), better fire resistance, degradability, and recyclability than commercial polystyrene foam material. The demonstrated G-CNF foam can potentially replace the commercial plastic foam materials, representing a sustainable solution toward white pollution.
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Affiliation(s)
- Dapeng Liu
- Department of Materials Science and Engineering, University of Maryland, College Park, MD, 20742, USA
| | - Chaoji Chen
- Department of Materials Science and Engineering, University of Maryland, College Park, MD, 20742, USA
| | - Yubing Zhou
- Department of Materials Science and Engineering, University of Maryland, College Park, MD, 20742, USA
| | - Yinhua Bao
- Department of Mechanical Engineering, University of Maryland, College Park, MD, 20742, USA
| | - Ruiliu Wang
- Department of Materials Science and Engineering, University of Maryland, College Park, MD, 20742, USA
| | - Yu Liu
- Department of Materials Science and Engineering, University of Maryland, College Park, MD, 20742, USA
| | - Shuaiming He
- Department of Materials Science and Engineering, University of Maryland, College Park, MD, 20742, USA
| | - Hao Huang
- Department of Mechanical Engineering, University of Maryland, College Park, MD, 20742, USA
| | - Clark Zhang
- Department of Materials Science and Engineering, University of Maryland, College Park, MD, 20742, USA
| | - Bob Foster
- Trinity Industries, Inc., Dallas, TX, 75207, USA
| | - Teng Li
- Department of Mechanical Engineering, University of Maryland, College Park, MD, 20742, USA
| | - Liangbing Hu
- Department of Materials Science and Engineering, University of Maryland, College Park, MD, 20742, USA
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17
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Abstract
The present study demonstrates a simple approach to enhancing thermal stability of butyrylcholinesterase (BChE) by using natural polymers. Analysis of thermal inactivation of the tetrameric BChE in starch and gelatin gels at 50–64 °C showed that thermal inactivation followed second-order kinetics and involved two alternating processes of BChE inactivation, which occurred at different rates (fast and slow processes). The activation enthalpy ΔH# and the activation entropy ΔS# for BChE in starch and gelatin gels were evaluated. The values of ΔH# for the fast and the slow thermal inactivation of BChE in starch gel were 61 ± 3, and 22 ± 2 kcal/mol, respectively, and the values of ΔS# were 136 ± 12 and −2.03 ± 0.05 cal∙K−1∙mol−1, respectively. Likewise, the values of ΔH# for BChE in gelatin gel were 58 ± 6 and 109 ± 11 kcal/mol, and the values of ΔS# were 149 ± 16 and 262 ± 21 cal∙K−1∙mol−1, respectively. The values of the activation parameters obtained in this study suggest that starch gel produced a stronger stabilizing effect on BChE exposed to elevated temperatures over long periods compared with gelatin gel.
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Lee EC, Lee J, Chung HJ, Park EY. Impregnation of normal maize starch granules with ionic hydrocolloids by alkaline dry heating. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106462] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Loser Ú, Iturriaga L, Ribotta PD, Barrera GN. Combined systems of starch and Gleditsia triacanthos galactomannans: Thermal and gelling properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106378] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Zhang C, Lim ST. Physical modification of various starches by partial gelatinization and freeze-thawing with xanthan gum. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106210] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Bakare AH, Adeola AA, Otesile I, Obadina AO, Afolabi WA, Adegunwa MO, Akerele RA, Bamgbose OO, Alamu EO. Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal. Food Sci Nutr 2020; 8:6226-6246. [PMID: 33282273 PMCID: PMC7684592 DOI: 10.1002/fsn3.1919] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 07/31/2020] [Accepted: 09/13/2020] [Indexed: 11/09/2022] Open
Abstract
This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro- and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit-making process. The biscuit was produced using edible fish meal (EFM: 0%-40%) from catfish, improved quality breadfruit (IQBF: 0%-60%), and wheat flours (WF: 0%-40%). Macro (crude protein, fat, fiber, ash, and carbohydrate)- and micro (calcium, magnesium, potassium, phosphorus, sodium, and iron)-nutrient contents of the biscuit were determined. The color (lightness-L*, redness-a*, and yellowness-b*), texture (hardness, springiness, and adhesiveness), and sensory (taste, texture, and overall acceptability) attributes of the biscuits were assessed using standard methods. Model characteristics of the responses were profiled, and numerical optimization technique was used to predict combination/blends that produce biscuits with desired nutritional contents. Moisture, crude protein, fat, fiber, and ash values were in the range of 3.50%-5.57%, 3.06%-15.52%, 13.62%-26.00%, 0.31%-1.40%, and 1.98%-5.32%, respectively. The iron, calcium, and phosphorus contents of the biscuit ranged from 103.85 to 201.30 mg/100 g, 100 to 754 mg/100 g, and 8 mg/100 g to 304 mg/100 g, respectively. Interaction between the models for WF and EFM was significant and this significantly affected the L* (36.37-51.90) and adhesiveness (0.01-0.29) values for color and texture, respectively. Similar observations were also noticed for most of the nutrients. The quadratic models selected for the nutrients were all significant (p < .05) and the adjusted R 2 ranged from 0.61 to 0.84 and 0.59 to 0.97 for the macro- and micronutrients, respectively. In conclusion, a biscuit from IQBF, WF, and EFM of 61.33, 0.07, and 38.60 with protein, fat, ash, iron, and calcium contents of 10.41%, 17.59%, 2.05%, 120.52 mg/100 g, and 500.00 mg/100 g, respectively, was produced.
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Affiliation(s)
- Adegoke H. Bakare
- Department of Hospitality and TourismFederal University of AgricultureAbeokutaNigeria
| | - Abiodun A. Adeola
- Institute of Food SecurityEnvironment Resources and Agricultural ResearchFederal University of AgricultureAbeokutaNigeria
| | - Ibijoke Otesile
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Adewale O. Obadina
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Wasiu A. Afolabi
- Department of Nutrition and DieteticsFederal University of AgricultureAbeokutaNigeria
| | - Mojisola O. Adegunwa
- Department of Hospitality and TourismFederal University of AgricultureAbeokutaNigeria
| | - Rachael A. Akerele
- Department of Home Economics and Hotel ManagementTai Solarin University of EducationIjebu OdeNigeria
| | - Olaoluwa O. Bamgbose
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Emmanuel O. Alamu
- Food and Nutrition Sciences LaboratoryInternational Institute of Tropical AgricultureSouthern Africa, Research and Administration Hub (SARAH) CampusLusakaZambia
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22
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Lee H, Kim HS. Pasting and paste properties of waxy rice starch as affected by hydroxypropyl methylcellulose and its viscosity. Int J Biol Macromol 2020; 153:1202-1210. [DOI: 10.1016/j.ijbiomac.2019.10.250] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 10/27/2019] [Accepted: 10/27/2019] [Indexed: 01/23/2023]
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23
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Location and interactions of starches in planta: Effects on food and nutritional functionality. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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24
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Tahir HE, Xiaobo Z, Mahunu GK, Arslan M, Abdalhai M, Zhihua L. Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydr Polym 2019; 224:115141. [DOI: 10.1016/j.carbpol.2019.115141] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/22/2019] [Accepted: 07/27/2019] [Indexed: 11/28/2022]
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25
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Brandner S, Becker T, Jekle M. Classification of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects — A review. Int J Biol Macromol 2019; 136:1018-1025. [DOI: 10.1016/j.ijbiomac.2019.06.160] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 06/14/2019] [Accepted: 06/21/2019] [Indexed: 12/01/2022]
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26
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Thakur R, Pristijono P, Scarlett CJ, Bowyer M, Singh S, Vuong QV. Starch-based films: Major factors affecting their properties. Int J Biol Macromol 2019; 132:1079-1089. [DOI: 10.1016/j.ijbiomac.2019.03.190] [Citation(s) in RCA: 131] [Impact Index Per Article: 26.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 03/09/2019] [Accepted: 03/25/2019] [Indexed: 12/11/2022]
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28
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Flexible starch-polyurethane films: Effect of mixed macrodiol polyurethane ionomers on physicochemical characteristics and hydrophobicity. Carbohydr Polym 2018; 197:312-325. [DOI: 10.1016/j.carbpol.2018.06.019] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2018] [Revised: 06/02/2018] [Accepted: 06/04/2018] [Indexed: 11/23/2022]
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29
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Ai J, Witt T, Cowin G, Dhital S, Turner MS, Stokes JR, Gidley MJ. Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.028] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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30
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Zhang Y, Gu Z, Zhu L, Hong Y. Comparative study on the interaction between native corn starch and different hydrocolloids during gelatinization. Int J Biol Macromol 2018; 116:136-143. [DOI: 10.1016/j.ijbiomac.2018.05.011] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 04/15/2018] [Accepted: 05/02/2018] [Indexed: 10/17/2022]
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31
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Fang S, Wang J, Xu X, Zuo X. Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9517-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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Tai N, Adhikari R, Shanks R, Adhikari B. Starch-polyurethane films synthesized using polyethylene glycol-isocyanate (PEG-iso): Effects of molecular weight, crystallinity, and composition of PEG-iso on physiochemical characteristics and hydrophobicity of the films. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.10.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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33
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Lascombes C, Agoda-Tandjawa G, Boulenguer P, Le Garnec C, Gilles M, Mauduit S, Barey P, Langendorff V. Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.025] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Chen T, Fang S, Zuo X, Liu Y. Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch. Journal of Food Science and Technology 2016; 53:4076-4083. [PMID: 28035163 DOI: 10.1007/s13197-016-2414-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/02/2016] [Accepted: 11/18/2016] [Indexed: 10/20/2022]
Abstract
The effects of microbial polysaccharides xanthan and curdlan on the pasting, viscoelastic properties and retrogradation of rice starch were studied. The additions of xanthan and curdlan increased the peak viscosities and decreased the final viscosities. The breakdown viscosities were increased by the curdlan addition, but were decreased by the xanthan addition. The dynamic viscoelastic results showed that the addition of xanthan in rice starch significantly increased storage modulus and loss modulus. The rice starch gel with xanthan addition exhibited higher resistances to the stress and produced a stronger microstructure network. The creep recovery data were well fitted by a 4-element Burger's model. Differential scanning calorimetry showed that the addition of curdlan and xanthan decreased the melting enthalpy values and retarded the retrogradation of the rice starch gel during storage at 4 °C for 12 days. The pasting and thermal results demonstrated that the addition of xanthan could significantly inhibited the retrogradation of rice starch. It was concluded that the addition of curdlan and xanthan modified the rheology of rice starch gel in different ways and interacted under different models based on their molecular structures.
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Affiliation(s)
- Tao Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
| | - Xiaobo Zuo
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
| | - Yanmei Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
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37
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Sun J, Zuo XB, Fang S, Xu HN, Chen J, Meng YC, Chen T. Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel. J Texture Stud 2016; 48:241-248. [DOI: 10.1111/jtxs.12233] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 10/03/2016] [Accepted: 10/07/2016] [Indexed: 12/14/2022]
Affiliation(s)
- Jing Sun
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Xiao-Bo Zuo
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Sheng Fang
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Hua-Neng Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi Jiangsu 214122 China
| | - Jie Chen
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Yue-Cheng Meng
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Tao Chen
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
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38
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Influence of a cationic polysaccharide on starch functionality. Carbohydr Polym 2016; 150:369-77. [DOI: 10.1016/j.carbpol.2016.05.024] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Revised: 04/17/2016] [Accepted: 05/09/2016] [Indexed: 11/20/2022]
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39
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Juszczak L, Witczak M, Fortuna T, Banachowicz A. Effect of Some Hydrocolloids on the Rheological Properties of Rye Starch. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013204043764] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of three non-starch hydrocolloids (guar, carob and arabic gums) on some rheological properties of rye starch pastes/gels at a constant 6.5% concentration of polysaccharides was determined throughout: (i) pasting characteristics, (ii) flow curves and apparent viscosity–shear time curves at 50 C and (iii) mechanical spectra at 25 C. The presence of gums in the system modified the rheological properties of rye starch pastes/gels and these alterations depended on the type and concentration of the gum. The systems with guar and carob gums exhibited higher apparent viscosities during pasting and higher shear stresses during flow than the paste of native starch. The viscosity of the system with carob was bigger than the one with guar gum. The presence of arabic gum decreased the apparent viscosity of the system both during pasting and during flow. Replacing part of starch with a gum modified the viscoelastic properties of gels, the changes depended on the kind and concentration of the gum.
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Affiliation(s)
- L. Juszczak
- Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland
| | - M. Witczak
- Department of Engineering and Machinery for Food Industry, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland
| | | | - A. Banachowicz
- Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland
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40
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Bakare AH, Ogunbowale OD, Adegunwa MO, Olusanya JO. Effects of pretreatments of banana ( Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour. Food Sci Nutr 2016; 5:182-196. [PMID: 28265353 PMCID: PMC5332273 DOI: 10.1002/fsn3.378] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Revised: 02/18/2016] [Accepted: 04/01/2016] [Indexed: 11/13/2022] Open
Abstract
Effects of chemical and heat pretreatments on the protein, gluten, and alpha‐amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorption [WA] and specific volume [SV]) and sensory properties of bread produced from the flour were also examined. Protein, gluten, and alpha‐amylase activity ranged from 4.75 ± 0.07%, 30.25 ± 0.05%, and 4.00 ± 0.05 min to 13.75 ± 0.06%, 35.64 ± 0.06%, and 39.61 ± 1.18 min with WF:PTBF/95:05, WF:CTBF/00:100, WF:BBF/80:20, WF:100 and WF:CTBF/00:100, WF:PTBF/95:05, WF:100, WF:PTBF/00:100 having lowest and highest values, respectively. P, F, S viscosities, PT and T ranged from 186.17 ± 0.71, 217.08 ± 1.41, 38.92 ± 5.42 RVU, 84.70 ± 0.28°C, 5.04 ± 0.05 min to 461.0 ± 5.07, 348.5 ± 8.84, 88.83 ± 0.24 RVU, 87.20 ± 0.00°C, 6.24 ± 0.05 min, respectively. E, MI, P/L, and EI ranged from 141.50 ± 0.71 × 10−4J, 15.35 ± 0.07, 0.59 ± 0.83 and 35.85 ± 0.07 to 325.00 ± 1.4 × 10−4J, 22.55 ± 0.07, 2.75 ± 0.07, and 70.50 ± 0.71, respectively. WA and SV were 48.12 ± 0.07 to 52.60 ± 0.14 and 2.850 ± 0.07 to 5.635 ± 0.18 with the WF having significantly (P < 0.05) higher values than other blends and the most acceptable in terms of appearance and taste.
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Affiliation(s)
- Adegoke H Bakare
- Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria
| | - Olukemi D Ogunbowale
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Mojisola O Adegunwa
- Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria
| | - Joseph O Olusanya
- Department of Home Economics and Hotel Management Tai Solarin University of Education Nigeria Ijebu-Ode Nigeria
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41
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Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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42
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Ramesan MT, Surya K. Synthesis, characterization, and properties of cashew gum graft poly(acrylamide)/magnetite nanocomposites. J Appl Polym Sci 2016. [DOI: 10.1002/app.43496] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- M. T. Ramesan
- Department of Chemistry; University of Calicut, Calicut University P.O.; Malappuram Kerala 673 635 India
| | - K. Surya
- Department of Chemistry; University of Calicut, Calicut University P.O.; Malappuram Kerala 673 635 India
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43
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Wu K, Gan R, Dai S, Cai Y, Corke H, Zhu F. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour. J Food Sci 2016; 81:E627-36. [DOI: 10.1111/1750-3841.13240] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Accepted: 01/05/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Kao Wu
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
- School of Biological SciencesUniv. of Hong Kong Pokfulam Road Hong Kong
- School of Chemical SciencesUniv. of Auckland Private Bag 92019 Auckland 1142 New Zealand
| | - Renyou Gan
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
| | - Shuhong Dai
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
| | - Yi‐Zhong Cai
- Life Science and Technology CenterChina Natl. Seed Group Co., Ltd Wuhan 430075 China
| | - Harold Corke
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
- School of Biological SciencesUniv. of Hong Kong Pokfulam Road Hong Kong
| | - Fan Zhu
- School of Chemical SciencesUniv. of Auckland Private Bag 92019 Auckland 1142 New Zealand
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44
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Witczak M, Ziobro R, Juszczak L, Korus J. Starch and starch derivatives in gluten-free systems – A review. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.07.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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45
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Bakare AH, Osundahunsi OF, Olusanya JO. Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours. Food Sci Nutr 2015; 4:573-87. [PMID: 27386107 PMCID: PMC4930501 DOI: 10.1002/fsn3.321] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Revised: 10/21/2015] [Accepted: 11/01/2015] [Indexed: 11/10/2022] Open
Abstract
The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm(3)/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.
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Affiliation(s)
- Adegoke H Bakare
- Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria
| | | | - Joseph O Olusanya
- Department of Home Economics and Hotel Management Tai Solarin University of Education Ijebu Ode Nigeria
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Meng F, Liang Y, Shuai T, Xiong J, Zhong G. Physicochemical properties of
Amorphophallus paeoniifolius
(Dennst.) Nicolson starch and its blend with konjac glucomannan. STARCH-STARKE 2015. [DOI: 10.1002/star.201500019] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Fanbing Meng
- College of Food ScienceSouthwest UniversityChongqingP. R. China
- Chongqing Southwestern University Science and Technology Development Co., LtdChongqingP. R. China
| | - Yexing Liang
- Agriculture Committee of LiangpingChongqingP. R. China
| | - Tiangang Shuai
- College of Food ScienceSouthwest UniversityChongqingP. R. China
| | - Jiayan Xiong
- Southwest China Normal University PressChongqingP. R. China
| | - Geng Zhong
- College of Food ScienceSouthwest UniversityChongqingP. R. China
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Sun Q, Wu M, Bu X, Xiong L. Effect of the Amount and Particle Size of Wheat Fiber on the Physicochemical Properties and Gel Morphology of Starches. PLoS One 2015; 10:e0128665. [PMID: 26053534 PMCID: PMC4460077 DOI: 10.1371/journal.pone.0128665] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Accepted: 04/29/2015] [Indexed: 11/18/2022] Open
Abstract
Effects of added wheat fiber, with different levels and particle sizes, on the physicochemical properties and gel morphology of wheat starch and mung bean starch were investigated, using rapid visco analyzer (RVA), texture analyzer (TPA) and scanning electron microscopy (SEM). Each starch was added with wheat fiber at 10, 20, 30 and 40% (weight basis, g/100g), and different sizes of 60, 100 and 180 mesh, respectively. The peak viscosity (PV) of starches with wheat fiber were higher than the control. Starches had the highest PV with 40%, 60 mesh wheat fiber. The starches with wheat fiber showed higher hardness when compared to the control. Wheat starch and mung bean starch, with 40%, 60 mesh wheat fiber, had the highest hardnesses of 147.78 and 1032.11g, respectively. SEM showed that the dense honeycomb structure of starch gel was diminished with increasing wheat fiber. Additionally, the number of internal pores was reduced, and a large lamellar structure was formed.
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Affiliation(s)
- Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- * E-mail:
| | - Min Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xianghui Bu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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Influence of thermo-mechanical treatment and skim milk components on the swelling behavior and rheological properties of starch suspensions. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Li X, Xing Y, Sun Q, Chu L, Xiong L. Effect of food gums on properties of pea starch and vermicelli prepared from pea starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400100] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Xiaojing Li
- Qingdao Agricultural University; College of Food Science and Engineering; Shandong Province Qingdao P.R. China
| | - Yan Xing
- Department of Grain Reserve and Control; Lishui Bureau of Commerce; Jiangsu Province Nanjing P.R. China
| | - Qingjie Sun
- Qingdao Agricultural University; College of Food Science and Engineering; Shandong Province Qingdao P.R. China
| | - Lijun Chu
- Qingdao Agricultural University; College of Food Science and Engineering; Shandong Province Qingdao P.R. China
| | - Liu Xiong
- Qingdao Agricultural University; College of Food Science and Engineering; Shandong Province Qingdao P.R. China
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Chen L, Ren F, Zhang Z, Tong Q, Rashed MM. Effect of pullulan on the short-term and long-term retrogradation of rice starch. Carbohydr Polym 2015; 115:415-21. [DOI: 10.1016/j.carbpol.2014.09.006] [Citation(s) in RCA: 130] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Revised: 08/14/2014] [Accepted: 09/05/2014] [Indexed: 10/24/2022]
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