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Wang B, Zheng H, Yang Y, Bian X, Ma C, Zhang Y, Liu X, Wang Y, Zhang G, Sun S, Zhang N. Effect of different chain-length fatty acids on the retrogradation properties of rice starch. Food Chem 2024; 461:140796. [PMID: 39153371 DOI: 10.1016/j.foodchem.2024.140796] [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: 05/20/2024] [Revised: 08/05/2024] [Accepted: 08/06/2024] [Indexed: 08/19/2024]
Abstract
In order to delay the retrogradation of rice starch, the effects of three different chain length fatty acids (lauric acid, myristic acid and palmitic acid) on rice starch were studied. The fatty acids with longer carbon chains had strong steric hindrance and hydrophobicity, which formed a more compact structure in the helical cavity of amylose, and significantly reduced degree of expansion, migration of water, short-range ordered structure, number of double helical structures and crystallinity. These structural changes endowed the rice starch-long chain fatty acid complexes with better gel viscosity, liquid fluidity and thermal stability than in the rice starch-short chain fatty acid complexes. The results showed that fatty acids with longer chain length inhibited the retrogradation of rice starch, most obviously when 5% palmitic acid was added. This study provides an important reference for the processing of rice starch-based foods.
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Affiliation(s)
- Bing Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Huixin Zheng
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Yu Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Yan Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Sihui Sun
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
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Niu B, Qin Y, Zhu X, Zhang B, Cheng L, Yan Y. Effect of plasma-activated water on the formation of endogenous wheat starch-lipid complexes during extrusion. Int J Biol Macromol 2024; 257:128647. [PMID: 38056152 DOI: 10.1016/j.ijbiomac.2023.128647] [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: 08/08/2023] [Revised: 11/23/2023] [Accepted: 12/04/2023] [Indexed: 12/08/2023]
Abstract
The aim of this study was to investigate the effect of plasma-activated water (PAW) during extrusion on the formation of endogenous starch complexes with wheat starch (WS) as a model material. Using PAW during the extrusion process resulted in an increase in amylose content from 27.87 % to 30.07 %. Results from Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry indicated that the PAW facilitated the formation of endogenous starch-lipid complexes during extrusion. PAW120 (distilled water treated by plasma for 120 s) showed a better promotion effect than PAW60 (distilled water treated by plasma for 60 s). EWS120 (WS extruded using PAW120) exhibited lower peak viscosity and swelling power, but higher solubility, particle size, and resistant starch content compared with EWS0 (WS extruded using distilled water) and EWS60 (WS extruded using PAW60). In a word, the acidic substances in PAW may lead to hydrolysis of starch and generate more amylose, thus improving the amount of endogenous starch-lipid complexes. The present study provides a novel extrusion method to obtain modified starch with higher RS content than common extrusion, which has potential application in the industrial production of functional foods with low glycemic index.
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Affiliation(s)
- Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Yingnan Qin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Xiaopei Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Yizhe Yan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China.
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Kenar JA, Compton DL, Peterson SC, Felker FC. Characterization and properties of starch-dicarboxylic acid inclusion complexes prepared by excess steam jet cooking. Carbohydr Polym 2022; 296:119955. [DOI: 10.1016/j.carbpol.2022.119955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 11/02/2022]
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