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Ji H, Li D, Zhang L, Li M, Ma H. Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch. Front Nutr 2024; 11:1386778. [PMID: 38765812 PMCID: PMC11100464 DOI: 10.3389/fnut.2024.1386778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Accepted: 04/08/2024] [Indexed: 05/22/2024] Open
Abstract
The effect of atmospheric pressure plasma jet (APPJ) with different discharge power (0, 400, 600, and 800 W) on the structure and physicochemical properties of wheat starch were evaluated in this study. After APPJ treatments, significant declines in peak viscosity, breakdown viscosity, and final viscosity of wheat starch pasting parameters were observed with increase of plasma treatment power. Being treated with discharge power of 800 W, the PV and BD value of wheat starch paste significantly dropped to 2,578 and 331 cP, respectively. Apparently, APPJ could raise the solubility of wheat starch, while reduce the swelling capacity, and also lower the G' and G″ value of wheat starch gel. Roughness and apparent scratch was observed on the surface of the treated wheat starch granules. Although APPJ treatment did not alter wheat starch's crystallization type, it abated the relative crystallinity. APPJ treatment might be useful in producing modified wheat starch with lower viscosity and higher solubility.
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Affiliation(s)
- Hongfang Ji
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, China
| | - Dandan Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Lingwen Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Manjie Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, China
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Wang Y, Pan Y, Zhou C, Li W, Wang K. Effects of Kiwifruit Dietary Fibers on Pasting Properties and In Vitro Starch Digestibility of Wheat Starch. Nutrients 2024; 16:749. [PMID: 38474877 DOI: 10.3390/nu16050749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Revised: 02/23/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
In this study, the roles of kiwifruit soluble/insoluble dietary fiber (SDF/IDF, respectively) in the pasting characteristics and in vitro digestibility of wheat starch were explored. According to RVA and rheological tests, the IDF enhanced the wheat starch viscosity, decreased the gelatinization degree of the starch granules, and exacerbated starch retrogradation. The addition of SDF in high quantities could reduce the starch gelatinization level, lower the system viscosity, and exacerbate starch retrogradation. Through determining the leached amylose content and conducing scanning electron microscopy, the IDF and SDF added in high quantities was combined with the leached amylose wrapped around the starch granules, which reduced the leached amylose content and decreased the gelatinization degree of the starch granules. The Fourier transform infrared results showed that the addition of both the IDF and SDF resulted in an enhancement in hydrogen bonding formed by the hydroxyl groups of the system. The in vitro digestion results strongly suggested that both the IDF and SDF reduced the wheat starch digestibility. The above findings are instructive for the application of both IDF and SDF in starchy functional foods.
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Affiliation(s)
- Yaqi Wang
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Yaoyi Pan
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Chang Zhou
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Wenru Li
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Kunli Wang
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
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Zhao H, Xu Q, Yan T, Zhang H, Yang Y. Effect of Bletilla Striata Polysaccharide on the Pasting, Rheological and Adhesive Properties of Wheat Starch. Polymers (Basel) 2023; 15:4721. [PMID: 38139972 PMCID: PMC10747244 DOI: 10.3390/polym15244721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
A combination of starch and hydrocolloids is a facile method for physically modifying native starch. Bletilla striata polysaccharide (BSP) is a glucomannan with various applications in the food and cosmetic industries as a thickening agent. This study focused on investigating the impact of BSP on the pasting, rheological and adhesive properties of wheat starch (WS). Results from a Rapid Visco-Analyzer (RVA) revealed that the addition of BSP (below 0.2%) resulted in increases in peak viscosity, breakdown and setback values. However, for the addition of BSP at a higher concentration (0.3%), the opposite trend was observed. Rheological measurements indicated that the presence of BSP increased the viscoelastic properties of WS-BSP gels. TGA results demonstrated that the presence of BSP promoted the thermal stability of starch. FTIR results indicated the short-range order structure decreased at low addition concentrations of BSP (0.05% and 0.1%) and increased with higher BSP addition concentrations (0.2% and 0.3%). SEM observation showed that the BSP improved the hydrophilic property of starch gels and decreased the size of pores in the starch gels. Further, the mechanical properties of paper samples unveiled that the present of BSP in starch gels obviously increased its bonding strength as an adhesive.
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Affiliation(s)
- Haibo Zhao
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China; (H.Z.); (Q.X.)
| | - Qiang Xu
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China; (H.Z.); (Q.X.)
| | - Tianlan Yan
- Department of Chemistry, Fudan University, Shanghai 200433, China;
| | - Hongdong Zhang
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
| | - Yuliang Yang
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China; (H.Z.); (Q.X.)
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
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Huang D, Gu J, Xue C, Zhang L, Chen X, Wang Y, Liang H, Ren M. Different Starch Sources Affect the Growth Performance and Hepatic Health Status of Largemouth Bass ( Micropterus salmoides) in a High-Temperature Environment. Animals (Basel) 2023; 13:3808. [PMID: 38136845 PMCID: PMC10741064 DOI: 10.3390/ani13243808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/05/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
The experiment was designed to investigate the effects of different starch types on the growth performance and liver health status of largemouth bass in a high-temperature environment (33-35 °C). In this study, we designed five diets using corn starch (CS), tapioca starch (TS), sweet potato starch (SPS), potato starch (PS), and wheat starch (WS) as the starch sources (10%). We selected 225 healthy and uniformly sized largemouth bass (199.6 ± 0.43 g) and conducted the feeding experiment for 45 days. The results showed that the WS group had the highest WGR, SGR, and SR and the lowest FCR. Among the five groups, the WS group had the highest CAT activity, SOD activity, and GSH content, while the SPS group had the highest MDA content. Furthermore, oil red O staining of liver samples showed that the TS group had the largest positive region, indicating high lipid accumulation. Lastly, the gene expression results revealed that compared with the WS group, the CS, TS, and SPS groups showed suppressed expression of nrf2, keap1, cat, sod, gpx, il-8, and il-10. Therefore, our results demonstrated the effect of different starch sources on largemouth bass growth performance and hepatic health in a high-temperature environment.
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Affiliation(s)
- Dongyu Huang
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
| | - Jiaze Gu
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
| | - Chunyu Xue
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
| | - Lu Zhang
- Tongwei Agricultural Development Co., Ltd., Key Laboratory of Nutrition and Healthy Culture of Aquatic Livestock and Poultry, Ministry of Agriculture and Rural Affairs, Healthy Aquaculture Key Laboratory of Sichuan Province, Chengdu 610093, China
| | - Xiaoru Chen
- Tongwei Agricultural Development Co., Ltd., Key Laboratory of Nutrition and Healthy Culture of Aquatic Livestock and Poultry, Ministry of Agriculture and Rural Affairs, Healthy Aquaculture Key Laboratory of Sichuan Province, Chengdu 610093, China
| | - Yongli Wang
- Tongwei Agricultural Development Co., Ltd., Key Laboratory of Nutrition and Healthy Culture of Aquatic Livestock and Poultry, Ministry of Agriculture and Rural Affairs, Healthy Aquaculture Key Laboratory of Sichuan Province, Chengdu 610093, China
| | - Hualiang Liang
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
| | - Mingchun Ren
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
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Zhao H, Zhang H, Xu Q, Zhang H, Yang Y. Thermal, Rheological, Structural and Adhesive Properties of Wheat Starch Gels with Different Potassium Alum Contents. Molecules 2023; 28:6670. [PMID: 37764445 PMCID: PMC10534481 DOI: 10.3390/molecules28186670] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/04/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Wheat starch (WS) is a common adhesive material used in mounting of calligraphy and paintings. Potassium alum (PA) has indeed been used for many centuries to modify the physicochemical properties of starch. Thermal analysis revealed that the presence of PA led to an increase in the gelatinization temperature and enthalpy of the starch gels. The leached amylose and the swelling power of the starch gels exhibited a maximum at the ratio of 100:6.0 (WS:PA, w/w). The rheological properties of starch gels were consistent with changes in the swelling power of starch granules. SEM observations confirmed that the gel structure became more regular, and the holes grew larger with the addition of PA below the ratio of 100:6.0 (WS:PA, w/w). The short-range molecular order in the starch gels was enhanced by the addition of PA, confirmed by FT-IR analysis. Mechanical experiments demonstrated that the binding strength of the starch gels increased with higher PA concentrations and decreased significantly after the aging process. TGA results revealed that PA promoted the acid degradation of starch molecules. This study provides a detailed guide for the preparation of starch-based adhesive and its applications in paper conservation.
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Affiliation(s)
- Haibo Zhao
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China
| | - Hongbin Zhang
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China
| | - Qiang Xu
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China
| | - Hongdong Zhang
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
| | - Yuliang Yang
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
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Wang J, Zhang S, Wang N, Fan H, Wang H, Liu T. Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research. Foods 2023; 12:3115. [PMID: 37628114 PMCID: PMC10453834 DOI: 10.3390/foods12163115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/07/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
This study investigated the effects of adding different concentrations of TP (tremella polysaccharide) on the water distribution, rheological, thermal, microstructure, and retrogradation properties of WS (wheat starch) gels. The results showed that the starch aging increased during storage, and the addition of TP reduced the rate of change of the elastic modulus of the starch gel and delayed the short-term aging of WS. In the same storage period, the hardness value of the gel decreased and the texture became softer with the increase in the mass fraction of TP. TP increased the T0 (starting temperature) of the system and decreased the enthalpy of retrogradation (ΔHr). No new groups were formed after the retrogradation of the compound system, the hydrogen bonding force increased with the increase in polysaccharide, and the relative crystallinity and the degree of ordering of the system decreased. The addition of TP increased the content of bound water and immobile water, decreased the content of free water, and increased the gel water-holding capacity, indicating that it could effectively inhibit the long-term retrogradation of WS. The findings provide new theoretical insights for the production of starch-based foods.
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Affiliation(s)
- Jiaxun Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Shanshan Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Nan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Hongxiu Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Hanmiao Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Tingting Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
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Hedayati S, Ansarifar E, Tarahi M, Tahsiri Z, Baeghbali V, Niakousari M. Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch. Gels 2023; 9:460. [PMID: 37367131 DOI: 10.3390/gels9060460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 05/22/2023] [Accepted: 05/29/2023] [Indexed: 06/28/2023] Open
Abstract
In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze-thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmness and gumminess but decreased the cohesiveness, and springiness was not affected by the incorporation of gums. Moreover, the freeze-thaw stability of starch was enhanced by the inclusion of gums, and almond gum exhibited better performance.
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Affiliation(s)
- Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
| | - Elham Ansarifar
- Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand 9717853076, Iran
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Zahra Tahsiri
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Vahid Baeghbali
- Food and Markets Department, Natural Resources Institute, University of Greenwich, Medway, Kent ME4 4TB, UK
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
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Song X, Deng L, Zhang J, Ren H, Zhao R. Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread. J Food Sci 2023. [PMID: 37227942 DOI: 10.1111/1750-3841.16607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 05/27/2023]
Abstract
Starch is one of the key factors for the texture of Chinese steamed bread (CSB). In this study, the molecular structures and physicochemical properties of starches from 11 wheat varieties with amylose content (AC) of 1.75%-28.79% were investigated. Northern style CSB was made using these wheat varieties to explore the structure-property-quality relationship of starches. AC was negatively correlated with the pasting and gelatinization properties. The relative crystallinity (RC) had a negative correlation with AC but a positive correlation with gelatinization. The molecular structure results from the fluorophore-assisted capillary electrophoresis spectrophotometer indicated that the length of short amylopectin chains (βAp,i ) was positively correlated with hot paste and cool paste viscosities. The amount of medium amylopectin chains (hAp,iii ) was positively correlated with peak and breakdown viscosities but negatively correlated with setback viscosity. The hAp,iii had positive correlations with gelatinization temperatures and RC. The amount of long amylopectin chains (hAp,v ) had a positive correlation with peak temperature. For the CSB texture, βAp,i had negative correlations with hardness and chewiness, whereas had a positive correlation with resilience. The hAp,iii was negatively correlated with springiness and resilience. The hAp,v was negatively associated with resilience. PRACTICAL APPLICATION: Starch has a vital role in wheat flour products. Clarifying the structure-property-quality relationship of starches will help illuminate the role of starch molecular structure in CSB production and provide valuable information for the control of CSB quality. It also provides a significant reference for wheat breeding.
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Affiliation(s)
- Xiaoyan Song
- Provincial Key Laboratory of Cereal Resource Transformation and Utilization, Henan University of Technology, Zhengzhou, P. R. China
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P. R. China
| | - Lili Deng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Jian Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Hongtao Ren
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Renyong Zhao
- Provincial Key Laboratory of Cereal Resource Transformation and Utilization, Henan University of Technology, Zhengzhou, P. R. China
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Teobaldi AG, Barrera GN, Severini H, Ribotta PD. Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose. J Sci Food Agric 2023; 103:1377-1384. [PMID: 36148559 DOI: 10.1002/jsfa.12231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 09/19/2022] [Accepted: 09/23/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The granular integrity of starch granules is affected by the mechanical action of the milling-process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor flour component on batter-type products in which there is a high amount of sucrose. The objective of this work was to study the influence of damaged wheat-starch on starch and starch-gluten systems dispersed in water and sucrose 500 g kg-1 solution. RESULTS Thermal and pasting properties and the viscoelastic behavior of the systems were evaluated. Gelatinization enthalpy decreased when DS amount increased in the samples in both solvents. In starch-gluten systems, the degree of influence of DS on the gelatinization enthalpy was solvent-dependent. The presence of gluten minimized the effect of DS on the gelatinization process in water. The viscosity profile of starch and starch-gluten samples was reduced in both solvents when DS level increased. The influence of DS on the viscosity profile was solvent-dependent in starch-gluten systems. The presence of gluten lessened the influence of DS on the viscosity profile during the pasting process in sucrose solution. Higher DS levels decreased the viscoelastic behavior of the systems in both solvents and further reduced the viscoelastic behavior of the systems in sucrose solution. CONCLUSION These results contribute to understanding the influence of the DS levels on the batter properties of flour-based batter-type products, mainly those generated on starch and gluten-starch systems dispersed in sucrose solution. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Andrés Gustavo Teobaldi
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET). Av. Filloy S/N, Ciudad Universitaria, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Gabriela Noel Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET). Av. Filloy S/N, Ciudad Universitaria, Universidad Nacional de Córdoba, Córdoba, Argentina
- Departamento de Química Industrial y Aplicada - Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN) - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Hernán Severini
- Departamento de Química Industrial y Aplicada - Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN) - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET). Av. Filloy S/N, Ciudad Universitaria, Universidad Nacional de Córdoba, Córdoba, Argentina
- Departamento de Química Industrial y Aplicada - Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN) - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
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Mohammed AABA, Hasan Z, Omran AAB, Elfaghi AM, Khattak M, Ilyas RA, Sapuan SM. Effect of Various Plasticizers in Different Concentrations on Physical, Thermal, Mechanical, and Structural Properties of Wheat Starch-Based Films. Polymers (Basel) 2022; 15:polym15010063. [PMID: 36616412 PMCID: PMC9823313 DOI: 10.3390/polym15010063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/19/2022] [Accepted: 11/24/2022] [Indexed: 12/28/2022] Open
Abstract
Biocomposite materials are essential for environmental protection, as they have the ability of substituting synthetic plastic with natural materials. This work investigated how different plasticizers (Glycerol (G), Fructose (F), Sorbitol (S), and Urea (U)) affect the morphological, mechanical, thermal, and physical characteristics of films made of wheat starch at various concentrations (0%, 15%, 25%, and 35%). Plasticizers were added to improve the flexibility and homogeneity of the wheat starch-based bioplastic. Control film exhibited high tensile strength (38.7 MPa) with low elongation (1.9%). However, films plasticized with 35% sorbitol showed the highest elongation, which was 60.7% at break. At 35% of all plasticizers, fructose showed the highest tensile strength, with 7.6 MPa. The addition of different plasticizers shows improvement in water resistance; films plasticized with glycerol had the lowest water absorption at 35% fructose (187.4%) and also showed coherent surfaces. Glycerol, sorbitol, and urea films showed a higher mass loss compared to fructose films. Fructose showed the highest performance after the analysis of the results, with low water absorption, water content, and mass loss and with high mechanical performance at 35% of fructose. SEM images show that the addition of fructose and glycerol improves the surface homogenate, while sorbitol and urea have a less compact structure with large pores.
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Affiliation(s)
| | - Zaimah Hasan
- Institute of Sustainable Energy, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia
- Correspondence: (Z.H.); (A.A.B.O.)
| | - Abdoulhdi A. Borhana Omran
- Department of Mechanical and Mechatronic Engineering, Faculty of Engineering, Sohar University, Sohar P C-311, Oman
- Department of Mechanical Engineering, College of Engineering Science & Technology, Sebha University, Sabha 00218, Libya
- Correspondence: (Z.H.); (A.A.B.O.)
| | - Abdulhafid M. Elfaghi
- Faculty of Mechanical and Manufacturing Engineering, Universiti Tun Hussein Onn Malaysia, Batu Pahat 86400, Johor, Malaysia
| | - M.A. Khattak
- ARL Laboratory Services PTY Ltd., 1361/55 Pine Rd., Yennora, Sydney, NSW 216, Australia
| | - R. A. Ilyas
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
| | - S. M. Sapuan
- Advanced Engineering Materials and Composites Research Center (AEMC), Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
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Gong Y, Gu T, Zhang T, Li S, Yu Z, Zheng M, Xiao Y, Zhou Y. Effects of Hydroxypropyl and Lactate Esterified Glutinous Rice Starch on Wheat Starch Gel Construction. Gels 2022; 8:714. [PMID: 36354621 PMCID: PMC9690041 DOI: 10.3390/gels8110714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 10/28/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022] Open
Abstract
An investigation was conducted into the impacts of hydroxypropyl glutinous rice starch (HPGRS) and lactate-esterified glutinous rice starch (LAEGRS) on a dilute solution and gel properties of wheat starch (WS) at different proportions (0%, 1%, 3%, 5%, and 10%). The results of dilute solution viscosity showed that hydroxypropyl treatment of glutinous rice starch (GRS) could promote the extension of GRS chains, while lactate esterification led to the hydrophobic association of GRS chains, and the starch chains curled inward. Different HPGRS: WS and LAEGRS: WS ratios, β > 0 and ∆b > 0, showed HPGRS and LAEGRS produced attractive forces with WS and formed a uniform gel structure. Compared with WS gel, HPGRS, and LAEGRS could effectively delay the short-term aging of WS gels, and LAEGRS had a more significant effect. HPGRS increased the pasting viscosity, viscoelasticity, and springiness of WS gels, reduced the free water content, and established a tighter gel network structure, while LAEGRS had an opposite trend on WS. In conclusion, HPGRS was suitable for WS-based foods with stable gel network structure and high water retention requirements, and LAEGRS was suitable for WS-based foods with low viscosity and loose gel structure.
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Affiliation(s)
- Yongqiang Gong
- Anhui Engineering Laboratory for Agro-Products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Tingting Gu
- Anhui Engineering Laboratory for Agro-Products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Tiantian Zhang
- Anhui Engineering Laboratory for Agro-Products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Zhenyu Yu
- Anhui Engineering Laboratory for Agro-Products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Anhui Engineering Laboratory for Agro-Products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Anhui Engineering Laboratory for Agro-Products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yibin Zhou
- Anhui Engineering Laboratory for Agro-Products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
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Yan W, Yin L, Zhang M, Zhang M, Jia X. Gelatinization, Retrogradation and Gel Properties of Wheat Starch-Wheat Bran Arabinoxylan Complexes. Gels 2021; 7:gels7040200. [PMID: 34842677 PMCID: PMC8628794 DOI: 10.3390/gels7040200] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 10/31/2021] [Accepted: 11/04/2021] [Indexed: 11/30/2022] Open
Abstract
Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) confirmed that WBAX samples with larger Mw and branching degree (HWBAX) significantly impeded gelatinization process of starch by effectively reducing the amount of water available for starch gelatinization. DSC analysis showed that both molecular characteristics and additive amount of WBAX samples have an effect on the long-term retrogradation behavior of starch. For the rheological studies of WS–WBAX mixed gels, the elastic moduli (G’) and shear viscosity of WS–WBAX mixed gels increased with the increase in additive amount of WBAX. WS–HWBAX mixed gels exhibited the lower G’ compared with starch gels containing WBAX with lower Mw and branching degree (LWBAX) at the same amount. The scanning electron micrographs (SEM) revealed that the microstructures of WS–WBAX mixed gels were mainly affected by the amount of WBAX, but hardly by the molecular characteristics of WBAX. Texture profile analysis (TPA) showed that the cohesiveness of fresh WS–WBAX mixed gels became larger with an increase in the WBAX addition amount. The hardness of WS–WBAX mixed gels tended to increase over the 14-day storage.
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Affiliation(s)
- Wenjia Yan
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (W.Y.); (L.Y.); (M.Z.); (M.Z.)
| | - Lijun Yin
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (W.Y.); (L.Y.); (M.Z.); (M.Z.)
| | - Minghao Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (W.Y.); (L.Y.); (M.Z.); (M.Z.)
| | - Meng Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (W.Y.); (L.Y.); (M.Z.); (M.Z.)
| | - Xin Jia
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (W.Y.); (L.Y.); (M.Z.); (M.Z.)
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Correspondence: ; Tel.: +86-10-62737424
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13
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Mohammed AABA, Omran AAB, Hasan Z, Ilyas RA, Sapuan SM. Wheat Biocomposite Extraction, Structure, Properties and Characterization: A Review. Polymers (Basel) 2021; 13:polym13213624. [PMID: 34771181 PMCID: PMC8587943 DOI: 10.3390/polym13213624] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/24/2021] [Accepted: 10/07/2021] [Indexed: 12/15/2022] Open
Abstract
Biocomposite materials create a huge opportunity for a healthy and safe environment by replacing artificial plastic and materials with natural ingredients in a variety of applications. Furniture, construction materials, insulation, and packaging, as well as medical devices, can all benefit from biocomposite materials. Wheat is one of the world’s most widely cultivated crops. Due to its mechanical and physical properties, wheat starch, gluten, and fiber are vital in the biopolymer industry. Glycerol as a plasticizer considerably increased the elongation and water vapor permeability of wheat films. Wheat fiber developed mechanical and thermal properties as a result of various matrices; wheat gluten is water insoluble, elastic, non-toxic, and biodegradable, making it useful in biocomposite materials. This study looked at the feasibility of using wheat plant components such as wheat, gluten, and fiber in the biocomposite material industry.
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Affiliation(s)
- Abdulrahman A. B. A. Mohammed
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
| | - Abdoulhdi A. Borhana Omran
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
- Department of Mechanical Engineering, College of Engineering Science & Technology, Sebha University, Sabha 00218, Libya
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
| | - Zaimah Hasan
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
| | - R. A. Ilyas
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
- Centre for Advanced Composite Materials (CACM), Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
| | - S. M. Sapuan
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Advanced Engineering Materials and Composites Research Centre (AEMC), Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
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14
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Park HY, Ryu AR, Kim HR, Shin KS, Hong JS, Choi HD. Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch. Foods 2021; 10:2422. [PMID: 34681470 DOI: 10.3390/foods10102422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/01/2021] [Accepted: 10/12/2021] [Indexed: 11/17/2022] Open
Abstract
Retrogradation is the principal cause for bread staling and, therefore, it has attracted a lot of interest from the food industry. In this study, the inhibitory effect of citrus peel hydrolysates (CPH) on retrogradation of wheat starch (WS) in the presence of sucrose was investigated. The pasting properties showed that further addition of CPH caused a lower setback value than the addition of sucrose alone. Hardness of the gel, retrograded at 4 °C for five days, showed a similar tendency, which was reduced more in CPH addition than WS itself or sucrose addition alone. The low retrogradation enthalpy of the CPH including starch gel also indicated the positive effect of CPH on retarding retrogradation. These results suggested that incorporation of CPH in starch-based foods would be effective for inhibiting retrogradation, preventing the deterioration of the quality of food products.
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15
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He J, Zeng L, Gong J, He Y, Liu X, Zhang L, Xu N, Wang Q. Effects of two contrasting dietary polysaccharides and tannic acid on the digestive and physicochemical properties of wheat starch. Food Sci Nutr 2021; 9:5800-5808. [PMID: 34646547 PMCID: PMC8498076 DOI: 10.1002/fsn3.2559] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 06/23/2021] [Accepted: 08/24/2021] [Indexed: 12/27/2022] Open
Abstract
In this study, konjac glucomannan, κ-carrageenan, and tannic acid were selected to study the effects of different combinations on the in vitro digestibility and physicochemical properties of wheat starch. Results showed that the addition of konjac glucomannan, κ-carrageenan, and tannic acid could decrease the digestion of starch and increase the content of resistant starch. Besides, the two polysaccharides weakened the extent of tannic acid on starch digestion. Moreover, although the two polysaccharides had different effects on the in vitro digestion of starch, they had no significant increase in the content of resistant starch. DSC and XRD results demonstrated that the polysaccharides and tannic acid showed synergistic effects on the rebuilding of starch microstructure. FTIR results further manifested that κ-carrageenan and konjac glucomannan could significantly increase the strength of hydrogen bonds in starch. At the same time, the addition of tannic acid would weaken the molecular interaction between polysaccharides and starch. SEM and CLSM results showed that tannic acid added to the polysaccharide-starch mixture not only interacted with starch but also influenced the structure of polysaccharide gel.
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Affiliation(s)
- Juncheng He
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Lirong Zeng
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Junan Gong
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Yalun He
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Xiong Liu
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Ling Zhang
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Na Xu
- 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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16
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Peressini D, Melchior S, Berlese M, Calligaris S. Application of high-pressure homogenization to tailor the functionalities of native wheat starch. J Sci Food Agric 2021; 101:2668-2675. [PMID: 33063348 DOI: 10.1002/jsfa.10891] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 09/21/2020] [Accepted: 10/16/2020] [Indexed: 05/26/2023]
Abstract
BACKGROUND The effect of high-pressure homogenization (HPH) on the rheological and thermal properties, water retention capacity (WRC), morphology and in vitro digestion of wheat starch was evaluated. Starch suspensions (50 g kg-1 , w/w) were treated at increasing pressures (up to 100 MPa) and numbers of cycles (up to 5) to generate a wide range of energy densities (70-500 MJ m-3 ) delivered to the sample during processing. RESULTS High-pressure homogenization induced a partial starch gelatinization confirmed by higher digestibility. Gelatinization degree (GD) was between 13% and 83%, causing a wide range of functional properties. High-pressure homogenization-treated starch samples showed WRC values of 810-1910 g kg-1 . Storage modulus (G') and complex viscosity (η* ) of starch dispersions were almost two and three times higher than the control at 13% and 83% GD, respectively. Positive linear relationships between GD (R = 0.98, P < 0.001), WRC (R = 0.87, P < 0.05), or rheological parameters (R = 0.89÷0.90, P < 0.01) and energy density of HPH treatments were found. CONCLUSION High-pressure homogenization treatment represents a promising technology to obtain wheat starch with tailored rheological properties and digestibility, which allows the texture and glycemic response of food products to be adjusted. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Margherita Berlese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
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17
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Rahimi G, Hedayati S, Mazloomi SM. Studies on functional properties of wheat starch in the presence of Lepidium perfoliatum and Alyssum homolocarpum seed gums. J Food Sci 2021; 86:699-704. [PMID: 33527382 DOI: 10.1111/1750-3841.15608] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 10/27/2020] [Accepted: 12/22/2020] [Indexed: 11/30/2022]
Abstract
This study was performed to investigate the influence of Lepidium perfoliatum seed gum (LPSG) and Alyssum homolocarpum seed gum (AHSG) on functional properties of wheat starch. Various concentrations of gums (0.25%, 0.5%, 0.75%, and 1% dry starch weight basis) were added to wheat starch, and their influences on water absorption, pasting properties, gel strength, freeze-thaw stability and color parameters were investigated. The results showed that both gums improved water absorption, freeze-thaw stability, pasting parameters, gel hardness, gumminess, and chewiness whereas springiness was not affected and cohesiveness was decreased by the incorporation of gums and LPSG more effective than AHSG. Color parameters were also affected by the concentration of gums. The L value decreased whereas a value and b value increased in the presence of both gums. However, the changes were more obvious in samples containing LPSG. PRACTICAL APPLICATION: Starch is one of the most important carbohydrate materials in the food industry. However, native starch has shortcomings, such as sensitivity to shear or syneresis that limit its applications in food processing. Incorporation of hydrocolloids is an effective strategy to improve functional properties of starch. LPSG and AHSG are two novel sources of hydrocolloids which can be used to modify the properties of starch in food products.
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Affiliation(s)
- Ghazale Rahimi
- Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
| | - Sara Hedayati
- Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seyed Mohammad Mazloomi
- Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz, Iran.,Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
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18
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Korompokis K, Deleu LJ, De Brier N, Delcour JA. Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch. Foods 2021; 10:foods10020303. [PMID: 33540801 PMCID: PMC7913068 DOI: 10.3390/foods10020303] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 01/21/2021] [Accepted: 01/29/2021] [Indexed: 01/06/2023] Open
Abstract
The fine molecular structure of starch governs its functionality and digestibility, and enzymatic approaches can be utilized to tailor its properties. The aim of this study was to investigate the in situ modification of starch by amylomaltase (AMM) from Thermus thermophilus in model starch systems subjected to hydrothermal treatments under standardized conditions and the relationship between molecular structure, rheological properties and in vitro digestibility. When low dosages of AMM were added to a wheat starch suspension prior to submitting it to a temperature-time profile in a Rapid Visco Analyzer, the increased peak viscosity observed was attributed to partial depolymerization of amylose, which facilitated starch swelling and viscosity development. At higher dosages, the effect was smaller. The low cold paste viscosity as a result of the activity of AMM reflected substantial amylose depolymerization. At the same time, amylopectin chains were substantially elongated. The longer amylopectin chains were positively correlated (R2 = 0.96) with the melting enthalpies of retrograded starches, which, in turn, were negatively correlated with the extent (R2 = 0.92) and rate (R2 = 0.79) of in vitro digestion. It was concluded that AMM has the potential to be used to deliver novel starch functionalities and enhance its nutritional properties.
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Affiliation(s)
- Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; (L.J.D.); (J.A.D.)
- Correspondence: ; Tel.: +32-163-22-783
| | - Lomme J. Deleu
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; (L.J.D.); (J.A.D.)
| | - Niels De Brier
- Belgian Red Cross, Motstraat 42, B-2800 Mechelen, Belgium;
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; (L.J.D.); (J.A.D.)
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Gebke S, Thümmler K, Sonnier R, Tech S, Wagenführ A, Fischer S. Suitability and Modification of Different Renewable Materials as Feedstock for Sustainable Flame Retardants. Molecules 2020; 25:E5122. [PMID: 33158075 DOI: 10.3390/molecules25215122] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 10/30/2020] [Accepted: 11/02/2020] [Indexed: 11/25/2022] Open
Abstract
Due to their chemical structure, conventional flame retardants are often toxic, barely biodegradable and consequently neither healthy nor environmentally friendly. Their use is therefore increasingly limited by regulations. For this reason, research on innovative flame retardants based on sustainable materials is the main focus of this work. Wheat starch, wheat protein, xylan and tannin were modified with phosphate salts in molten urea. The functionalization leads to the incorporation of phosphates (up to 48 wt.%) and nitrogen (up to 22 wt.%). The derivatives were applied on wood fibers and tested as flame retardants. The results indicate that these modified biopolymers can provide the same flame-retardant performances as commercial compounds currently used in the wood fiber industry. Besides, the flame retardancy smoldering effects may also be reduced compared to unmodified wood fibers depending on the used biopolymer. These results show that different biopolymers modified in phosphate/urea systems are a serious alternative to conventional flame retardants.
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20
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Yan H, Lu Q. Effects of the size distribution of wheat starch on noodles with and without gluten. J Texture Stud 2020; 52:101-109. [PMID: 32978792 DOI: 10.1111/jtxs.12564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/16/2020] [Accepted: 09/20/2020] [Indexed: 11/28/2022]
Abstract
To understand the effects of A- and B-type wheat starch on noodle quality, two noodle models with (Model 1) and without (Model 2) gluten were constructed with five different ratios of A- to B-granules (100A-0B, 75A-25B, 50A-50B, 25A-75B, and 0A-100B). With increasing proportions of B-granules, the noodle structures of Models 1 and 2 became increasingly dense. The cooking loss, water absorption, proportion of free water, chewiness, cohesiveness and resilience decreased from 35.64 to 15.49%, 240.92 to 228.58%, 88.89 to 85.98%, 21.93 to 13.24 N, 0.77 to 0.56, and 0.61 to 0.36, respectively, with the increased proportion of B-granules in Model 2, while those parameters normally presented "V" or inverted "V" trends in Model 1. Compared to their counterparts in Model 2, gluten networks with 25-50% B-granules had an outstanding ability to increase the percentage of tightly bound water, hardness, chewiness and springiness by 4.50%, 24.07 N, 25.05 N, and 0.17 at most and reduce the proportion of free water and water absorption by 5.56 and 73.70% at most, respectively. The results indicated that the effect of the gluten network on noodle qualities may partially depend on its structure, which is shaped by the granule size distribution. Compared to the other characteristics of noodles, the springiness was influenced by a more complicated mechanism involving A- and B-granules in Model 2, while it was strongly affected by the gluten network under the given experimental conditions in Model 1.
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Affiliation(s)
- Huili Yan
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan Province, People's Republic of China
| | - Qiyu Lu
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan Province, People's Republic of China
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21
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Lee YE, Yoo SH, Chung JO, Park MY, Hong YD, Park SH, Park TS, Shim SM. Hypoglycemic effect of soluble polysaccharide and catechins from green tea on inhibiting intestinal transport of glucose. J Sci Food Agric 2020; 100:3979-3986. [PMID: 32342987 DOI: 10.1002/jsfa.10442] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 03/05/2020] [Accepted: 04/28/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Water soluble polysaccharide derived from green tea (WSP) is produced as byproducts when catechins were extracted from green tea. Although inhibitory effect of green tea catechins on the glucose transport in small intestine has been studied, the hypoglycemic efficacy of the WSP or its combinational effect has not been studied. In order to investigate hypoglycemic efficacy of the WSP or its combinational effect with green tea extract (GTE), co-consumption of GTE and WSP with wheat starch was investigated using in vitro digestion coupled with Caco-2 cells. The mechanism of the intestinal glucose transport was elucidated throughout the gene expression of the intestinal glucose transporters, which included sodium dependent glucose transporter (SGLT1) and glucose transporter 2 (GLUT2), using quantitative real-time polymerase chain reaction (qRT-PCR). RESULTS The co-digestion of wheat starch with GTE during the small intestinal phase was the most rapidly digested into reducing sugar (73.96 g L-1 ) compared to itself (48.44 g L-1 ), WSP (60.35 g L-1 ), and GTE + WSP (61.81 g L-1 ). Intestinal glucose transport was 11.82, 7.59, 4.49, and 2.40% for wheat starch, wheat starch with GTE, WSP, and GTE + WSP, respectively. The highest decreased expression pattern in SGLT1 was observed when cells treated with wheat starch + GTE + WSP (0.66-fold) compared to GTE or WSP treatment. CONCLUSION The results suggested that co-consumption of green tea derived products with wheat starch could delay the intestinal absorption of glucose. Results from the current study suggested that GTE and WSP could be the useful supplements of dietary therapy for hyperglycemia to delay glucose absorption. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yeong-Eun Lee
- Department of Food Science and Technology, Sejong University, Seoul, Republic of Korea
| | - So-Hee Yoo
- Department of Food Science and Technology, Sejong University, Seoul, Republic of Korea
| | - Jin-Oh Chung
- AMOREPACIFIC R&D Center, 1920, Youngu-daero, Giheung-gu, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Mi-Young Park
- AMOREPACIFIC R&D Center, 1920, Youngu-daero, Giheung-gu, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Yong-Deog Hong
- AMOREPACIFIC R&D Center, 1920, Youngu-daero, Giheung-gu, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Si-Hyun Park
- Department of Life Science, Gachon University, 1342 Sungnamdaero Sujunggu, Sungnam, Gyeonggido 13120, Republic of Korea
| | - Tae-Sik Park
- Department of Life Science, Gachon University, 1342 Sungnamdaero Sujunggu, Sungnam, Gyeonggido 13120, Republic of Korea
| | - Soon-Mi Shim
- Department of Food Science and Technology, Sejong University, Seoul, Republic of Korea
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Chen C, Chen J, Yuan Z, Liao E, Xia W, Wang H, Xiong YL. Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets. J Food Sci 2020; 85:2098-2104. [PMID: 32572976 DOI: 10.1111/1750-3841.15303] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 04/26/2020] [Accepted: 04/28/2020] [Indexed: 11/26/2022]
Abstract
Battered and breaded fish nuggets (BBFNs) were prepared by treating fish with a batter composed of wheat starch (WS) and wheat protein (WP) blends (at the ratios of 15:1, 13:1, 11:1, 9:1, and 7:1, w/w), frying at 170 °C (40 s) followed by 190 °C (30 s). Fried BBFNs were evaluated for moisture and fat contents, color, shrinkage, acrylamide content, and fat distribution. Results showed that moisture content and brightness (L* value from colorimetry) increased with a decrease of WS/WP ratio to 11:1 w/w, then decreased as WS/WP ratio further decreased, while fat content, fat distribution level, and shrinkage of fried BBFNs presented opposite results. However, there was a slight influence of WS/WP ratio on yellowness (b* value), redness (a* value), and acrylamide content of fried BBFNs. Among WS/WP ratios, fried BBFNs with 11:1 w/w have the highest moisture content (16.43%) and the lowest fat content (23.39%), fat distribution level, shrinkage (10.72%), and acrylamide content (57 mg/kg), while a crust with golden-yellow color was observed. This study demonstrates that moisture evaporation and fat absorption were significantly influenced by WS/WP ratio in the batter (P < 0.05), with the most effective results in quality attributes improvement of fried BBFNs. PRACTICAL APPLICATION: This study clearly showed that the fat content and quality attributes of fried BBFNs were significantly affected by WS/WP ratio in the batter (P < 0.05). The inhibition of fat absorption and improvement of shrinkage and color in fried BBFNs was the most effective for a 11:1 w/w WS/WP ratio.
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Affiliation(s)
- Chaofan Chen
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Jiwang Chen
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Zijun Yuan
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - E Liao
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Wenshui Xia
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Haibin Wang
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Youling L Xiong
- The Department of Animal & Food Sciences, University of Kentucky, Lexington, KY
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23
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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24
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Nam KH. Polysaccharide-Based Injection Matrix for Serial Crystallography. Int J Mol Sci 2020; 21:E3332. [PMID: 32397185 DOI: 10.3390/ijms21093332] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 05/02/2020] [Accepted: 05/05/2020] [Indexed: 12/21/2022] Open
Abstract
Serial crystallography (SX) provides an opportunity to observe the molecular dynamics of macromolecular structures at room temperature via pump-probe studies. The delivery of crystals embedded in a viscous medium via an injector or syringe is widely performed in synchrotrons or X-ray free-electron laser facilities with low repetition rates. Various viscous media have been developed; however, there are cases in which the delivery material undesirably interacts chemically or biologically with specific protein samples, or changes the stability of the injection stream, depending on the crystallization solution. Therefore, continued discovery and characterization of new delivery media is necessary for expanding future SX applications. Here, the preparation and characterization of new polysaccharide (wheat starch (WS) and alginate)-based sample delivery media are introduced for SX. Crystals embedded in a WS or alginate injection medium showed a stable injection stream at a flow rate of < 200 nL/min and low-level X-ray background scattering similar to other hydrogels. Using these media, serial millisecond crystallography (SMX) was performed, and the room temperature crystal structures of glucose isomerase and lysozyme were determined at 1.9–2.0 Å resolutions. WS and alginate will allow an expanded application of sample delivery media in SX experiments.
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25
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Li X, Li J, Yin X, Wang X, Ren T, Ma Z, Li X, Hu X. Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch. Food Sci Nutr 2019; 7:4076-4084. [PMID: 31890187 PMCID: PMC6924306 DOI: 10.1002/fsn3.1273] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 09/03/2019] [Accepted: 09/30/2019] [Indexed: 01/30/2023] Open
Abstract
The effect of Artemisia sphaerocephala Krasch polysaccharide (ASKP) on the gelatinization and retrogradation of wheat starch (WS) was studied. RVA results displayed that ASKP addition increased the setback values of WS, which indicated that ASKP might promote the short-term retrogradation of WS. DSC and XRD results demonstrated that the retrogradation percentage of WS during long-time storage significantly decreased with the addition of ASKP, suggesting the inhibition effect of ASKP on the long-term retrogradation of WS. As shown in TPA test, ASKP addition increased the hardness of starch gel at the beginning but decreased it after 14 days' storage. Results of FT-IR revealed that ASKP could promote the water retention and intermolecular hydrogen bonding formation. With the addition of ASKP, the spin-spin relaxation time measured by LF-NMR decreased from 358.47 ms to 274.15 ms, illustrating that the WS paste containing ASKP had higher water retention ability. Leached amylose content results manifested the interaction between WS and ASKP. In summary, ASKP has potential to be a modifier on the retrogradation of starch in food processing.
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Affiliation(s)
- Xiaowen Li
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’anShaanxiChina
| | - Junjun Li
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’anShaanxiChina
| | - Xiuxiu Yin
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’anShaanxiChina
| | - Xiaolong Wang
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’anShaanxiChina
| | - Tian Ren
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’anShaanxiChina
| | - Zhen Ma
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’anShaanxiChina
| | - Xiaoping Li
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’anShaanxiChina
| | - Xinzhong Hu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’anShaanxiChina
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26
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Hong J, Li L, Li C, Liu C, Zheng X, Bian K. Effect of Heat-Moisture Treatment on Physicochemical, Thermal, Morphological, and Structural Properties of Mechanically Activated Large A- and Small B- Wheat Starch Granules. J Food Sci 2019; 84:2795-2804. [PMID: 31538663 DOI: 10.1111/1750-3841.14745] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 06/10/2019] [Accepted: 06/28/2019] [Indexed: 11/26/2022]
Abstract
The large and small granules of A-starch (AS) and B-starch (BS) were separated from wheat cultivar of ZM 22. It was modified by ball-milling (BM) and heat-moisture treatment (HMT) was performed after BM treatment. After BM, noticeable deformation, fragments, fissures, and grooves were observed, whereas diffusion and aggregation were detected and followed by HMT. Crystallinity of AS-BM-5h decreased to 7.8%, and no diffraction peaks were observed for BS. However, after HMT, the crystallinity of AS-BM-5h and BS-BM-5h was increased to 17.4% and 6.2%, respectively. AS-BM-HMT displayed better thermal stability. After being treated by BM previously, AS and BS showed an increase in solubility, whereas the subsequent HMT of BM-treated starches (both AS and BS) had higher solubility especially for BS with longer BM treatment time. Large-sized granules were easier to be damaged by BM, whereas small-sized granules were greatly influenced by HMT. Dual modification of BM-HMT was an effective and potential method to modify the structure of wheat starch granules and expand its industrial applications. PRACTICAL APPLICATION: This study put forward a new dual modification method in combination with BM-HMT for large A-starch and small B-starch granules. Flour processing inevitably causes some starch to be damaged by destroying the structure. How can the damaged starch structure be improved to satisfy the food processing industry? HMT was proposed to modify the mechanically activated starches because of its obvious effects on smaller BS. HMT can reduce the content of damaged starch by rearranging and reorganizing its structures. This study can provide a low-cost, convenient, and eco-friendly technology for improving damaged starch and developing its applications in food industry.
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Affiliation(s)
- Jing Hong
- Authors are with School of Grain, Oil and Food Science, Henan Univ. of Technology, Zhengzhou, 450001, China
| | - Limin Li
- Authors are with School of Grain, Oil and Food Science, Henan Univ. of Technology, Zhengzhou, 450001, China
| | - Chaopeng Li
- Authors are with School of Grain, Oil and Food Science, Henan Univ. of Technology, Zhengzhou, 450001, China
| | - Chong Liu
- Authors are with School of Grain, Oil and Food Science, Henan Univ. of Technology, Zhengzhou, 450001, China
| | - Xueling Zheng
- Authors are with School of Grain, Oil and Food Science, Henan Univ. of Technology, Zhengzhou, 450001, China
| | - Ke Bian
- Authors are with School of Grain, Oil and Food Science, Henan Univ. of Technology, Zhengzhou, 450001, China
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27
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Abedi E, Pourmohammadi K, Abbasi S. Dual-frequency ultrasound for ultrasonic-assisted esterification. Food Sci Nutr 2019; 7:2613-2624. [PMID: 31428349 DOI: 10.1002/fsn3.v7.810.1002/fsn3.1115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 05/17/2019] [Accepted: 05/19/2019] [Indexed: 05/28/2023] Open
Abstract
The optimization of wheat starch esterification (acetylation) with a high degree of substitution was performed through response surface methodology (RSM) via various concentrations of reagents (acetic anhydride), pHs, and temperatures under various ultrasonication frequencies (25, 40, and 25 + 40 kHz). According to RSM methodology, optimized samples were selected by achieving high degrees of substitution at various frequencies, temperatures, and pHs. Solubility, swelling, X-ray, RVA, DSC, freeze-thaw stability, texture, and SEM analysis of the optimized samples were performed at three frequencies. X-ray pattern exhibited a more significant reduction in the crystallinity percentage of esterified starch at frequency 25 + 40 kHz compared with 25 kHz, 40 kHz, and native starch. According to DSC analysis, To, Tp, Tc, and enthalpy of gelatinization (ΔH gel) were lower in AC at frequency 25 + 40 kHz compared with AC at frequency 25 and 40 kHz and N starches. According to morphology analysis, in acetylated starches at 25 and 40 kHz, the surfaces and small granules underwent more damage, whereas in 25 + 40 kHz, large granules were more affected than small granules. Upon acetylation, freeze-thaw stability and textural properties of the starch significantly increased and decreased, respectively. The peak and final viscosity of acetylated starch increased (25 + 40 kHz ˃ 25 kHz ˃ 40 kHz ˃ N starch).
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, College of Agriculture Fasa University Fasa Iran
| | - Kiana Pourmohammadi
- Department of Food Science and Technology, College of Agriculture Fasa University Fasa Iran
| | - Sahar Abbasi
- Department of Food Science and Technology Sarvestan Azad University Sarvestan Iran
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28
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Abedi E, Pourmohammadi K, Abbasi S. Dual-frequency ultrasound for ultrasonic-assisted esterification. Food Sci Nutr 2019; 7:2613-2624. [PMID: 31428349 PMCID: PMC6694427 DOI: 10.1002/fsn3.1115] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 05/17/2019] [Accepted: 05/19/2019] [Indexed: 02/05/2023] Open
Abstract
The optimization of wheat starch esterification (acetylation) with a high degree of substitution was performed through response surface methodology (RSM) via various concentrations of reagents (acetic anhydride), pHs, and temperatures under various ultrasonication frequencies (25, 40, and 25 + 40 kHz). According to RSM methodology, optimized samples were selected by achieving high degrees of substitution at various frequencies, temperatures, and pHs. Solubility, swelling, X-ray, RVA, DSC, freeze-thaw stability, texture, and SEM analysis of the optimized samples were performed at three frequencies. X-ray pattern exhibited a more significant reduction in the crystallinity percentage of esterified starch at frequency 25 + 40 kHz compared with 25 kHz, 40 kHz, and native starch. According to DSC analysis, To, Tp, Tc, and enthalpy of gelatinization (ΔH gel) were lower in AC at frequency 25 + 40 kHz compared with AC at frequency 25 and 40 kHz and N starches. According to morphology analysis, in acetylated starches at 25 and 40 kHz, the surfaces and small granules underwent more damage, whereas in 25 + 40 kHz, large granules were more affected than small granules. Upon acetylation, freeze-thaw stability and textural properties of the starch significantly increased and decreased, respectively. The peak and final viscosity of acetylated starch increased (25 + 40 kHz ˃ 25 kHz ˃ 40 kHz ˃ N starch).
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, College of AgricultureFasa UniversityFasaIran
| | - Kiana Pourmohammadi
- Department of Food Science and Technology, College of AgricultureFasa UniversityFasaIran
| | - Sahar Abbasi
- Department of Food Science and TechnologySarvestan Azad UniversitySarvestanIran
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29
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Jamalabadi M, Saremnezhad S, Bahrami A, Jafari SM. The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch. Food Sci Nutr 2019; 7:2427-2435. [PMID: 31367372 PMCID: PMC6657720 DOI: 10.1002/fsn3.1111] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 05/18/2019] [Accepted: 05/23/2019] [Indexed: 11/07/2022] Open
Abstract
Ultrasound has been rapidly applied successfully in diverse food technological aspects including improvement of functional properties of food ingredients such as starch. This work was carried out to compare the influence of two types of sonication, bath and probe, on several physicochemical and microstructural properties of wheat starch. Two sonication probes (200 and 400 W) and a sonication bath (690 W) were applied to treat wheat starch suspensions at 15 and 30 min. Sonication time in 400 W probe was intermittent while for the other treatments, it was continuous. Swelling capacity (SC), solubility (SB), turbidity (TB), and oil absorption (OA) parameters were investigated for native (control) and sonicated wheat starch. Moreover, scanning electron microscopy (SEM) was performed to determine the influence of sonication treatments on the morphology of wheat starch granules. The highest level of SB and OA, as well as the lowest SC, was obtained for starch samples treated with 200 W sonication probe, while no significant difference (p < 0.05) was observed between two sonication times (15 and 30 min). The SEM images showed significant and nonuniform impact of ultrasound on the structure of starch granules in which some granules remained almost smooth, but some showed high irregular surfaces or even in some cases structure collapse. The highest disintegration of granules was obtained in probe 200 W treatments.
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Affiliation(s)
- Maryam Jamalabadi
- Graduated from the Center for Food and Hospitality Management, Department of Culinary Arts and Food ScienceDrexel UniversityPhiladelphiaPennsylvania
| | - Solmaz Saremnezhad
- Department of Food Science and Technology, Faculty of Advanced Sciences and Technology, Pharmaceutical Sciences BranchAzad University (IAUPS)TehranIran
| | - Akbar Bahrami
- Program of Applied Science and Technology, The Center for Excellence in Post‐Harvest TechnologiesNorth Carolina A&T State UniversityKannapolisNorth Carolina
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
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30
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Paulik S, Jekle M, Becker T. Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding. Polymers (Basel) 2019; 11:polym11030448. [PMID: 30960432 PMCID: PMC6473319 DOI: 10.3390/polym11030448] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/02/2019] [Accepted: 03/05/2019] [Indexed: 11/30/2022] Open
Abstract
It is presumed that structural and functional alterations of biopolymers, which occur during grinding, are caused by a mechanical modification of polymers. As a result, thermally induced changes of flours are neglected. In this study, the impact of thermo-mechanical stress (TMS), as occurring during general grinding procedures, was further differentiated into thermal stress (TS) and mechanical stress (MS). For TS, native wheat flour, as well as the purified polymers of wheat—starch and gluten—were heated without water addition up to 110 °C. Isolated MS was applied in a temperature-controlled ultra-centrifugal grinder (UCG), whereby thermal and mechanical treatment (TMS) was simultaneously performed in a non-cooled UCG. TS starch (110 °C) and reference starch did not show differences in starch modification degree (2.53 ± 0.24 g/100 g and 2.73 ± 0.15 g/100 g, AACC 76-31), gelatinization onset (52.44 ± 0.14 °C and 52.73 ± 0.27 °C, differential scanning calorimetry (DSC)) and hydration properties (68.9 ± 0.8% dm and 75.8 ± 3.0%, AACC 56-11), respectively. However, TS led to an elevated gelatinization onset and a rise of water absorption of flours (Z-kneader) affecting the processing of cereal-based dough. No differences were visible between MS and TMS up to 18,000 rpm regarding hydration properties (65.0 ± 2.0% dm and 66.5 ± 0.3% dm, respectively). Consequently, mechanical forces are the main factor controlling the structural modification and functional properties of flours during grinding.
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Affiliation(s)
- Sabina Paulik
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany.
| | - Mario Jekle
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany.
| | - Thomas Becker
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany.
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31
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Abstract
This study reports the in vitro digestibility of starch aerogels for the first time. The relative crystallinities of the wheat starch aerogels (WSAs) produced at gelatinization temperatures of 120 °C (WSA-120C), 130 °C (WSA-130C), and 120 °C with the addition of sodium metaphosphate (STMP) (WSA-STMP) and xerogel were similar. However, WSA-120C showed the highest amylose-lipid complex content. The addition of STMP created some cross-linked starch with a phosphorus content of 0.023%. Resistant starch (RS) contents of WSA-STMP (33.5%) and xerogel (26.9%) were higher than the other samples when they were uncooked prior to digestion. Nevertheless, the RS contents of WSA-STMP and xerogel decreased drastically with cooking. RS contents of WSA-120C and WSA-130C were stable with cooking and provided 4.5- and 3.0-fold increases in the RS content, respectively. WSA is a promising functional food ingredient with a high RS content, even after cooking.
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Affiliation(s)
- Ali Ubeyitogullari
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
| | - Sandrayee Brahma
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
| | - Devin J Rose
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
| | - Ozan N Ciftci
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
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32
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Wang K, Li C, Wang B, Yang W, Luo S, Zhao Y, Jiang S, Mu D, Zheng Z. Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives. J Sci Food Agric 2017; 97:5131-5138. [PMID: 28429501 DOI: 10.1002/jsfa.8392] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 04/15/2017] [Accepted: 04/16/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Wheat gluten comprises a good quality and inexpensive vegetable protein with an ideal amino acid composition. To expand the potential application of wheat gluten in the food industry, the effect of different additives on the physicochemical and structural properties of wheat gluten/starch mixtures during twin-screw extrusion was investigated. RESULTS Macromolecules were observed to form in wheat gluten/starch mixtures during twin-screw extrusion, which may be attributed to the formation of new disulfide bonds and non-covalent interactions, as well as Maillard reaction products. Additionally, the water retention capacity and in vitro protein digestibility of all extruded wheat gluten/starch products significantly increased, whereas the nitrogen solubility index and free sulfhydryl group (SH) content decreased, during twin-screw extrusion. Secondary structural analysis showed that α-helices disappeared with the concomitant increase of antiparallel β-sheets, demonstrating the occurrence of protein aggregation. Microstructures suggested that the irregular wheat gluten granular structure was disrupted, with additive addition favoring transformation into a more layered or fibrous structure during twin-screw extrusion. CONCLUSION The findings of the present study demonstrate that extrusion might affect the texture and quality of extruded wheat gluten-based foods and suggest that this process might serve as a basis for the high-value application of wheat gluten products. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Kaiqiang Wang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Cheng Li
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Bingzhi Wang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Wen Yang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Shuizhong Luo
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
| | - Yanyan Zhao
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
| | - Shaotong Jiang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
| | - Dongdong Mu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
| | - Zhi Zheng
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
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33
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Miao LH, Lin Y, Pan WJ, Huang X, Ge XP, Ren MC, Zhou QL, Liu B. Identification of Differentially Expressed Micrornas Associate with Glucose Metabolism in Different Organs of Blunt Snout Bream (Megalobrama amblycephala). Int J Mol Sci 2017; 18:ijms18061161. [PMID: 28561770 PMCID: PMC5485985 DOI: 10.3390/ijms18061161] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Revised: 05/25/2017] [Accepted: 05/25/2017] [Indexed: 12/14/2022] Open
Abstract
Blunt snout bream (Megalobrama amblycephala) is a widely favored herbivorous fish species and is a frequentlyused fish model for studying the metabolism physiology. This study aimed to provide a comprehensive illustration of the mechanisms of a high-starch diet (HSD) induced lipid metabolic disorder by identifying microRNAs (miRNAs) controlled pathways in glucose and lipid metabolism in fish using high-throughput sequencing technologies. Small RNA libraries derived from intestines, livers, and brains of HSD and normal-starch diet (NSD) treated M. amblycephala were sequenced and 79, 124 and 77 differentially expressed miRNAs (DEMs) in intestines, livers, and brains of HSD treated fish were identified, respectively. Bioinformatics analyses showed that these DEMs targeted hundreds of predicted genes were enriched into metabolic pathways and biosynthetic processes, including peroxisome proliferator-activated receptor (PPAR), glycolysis/gluconeogenesis, and insulin signaling pathway. These analyses confirmed that miRNAs play crucial roles in glucose and lipid metabolism related to high wheat starch treatment. These results provide information on further investigation of a DEM-related mechanism dysregulated by a high carbohydrate diet.
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Affiliation(s)
- Ling-Hong Miao
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.
- Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
| | - Yan Lin
- Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
| | - Wen-Jing Pan
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.
| | - Xin Huang
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.
| | - Xian-Ping Ge
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.
- Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
| | - Ming-Chun Ren
- Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
| | - Qun-Lan Zhou
- Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
| | - Bo Liu
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.
- Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
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Basiak E, Lenart A, Debeaufort F. Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films. J Sci Food Agric 2017; 97:858-867. [PMID: 27197704 DOI: 10.1002/jsfa.7807] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2015] [Revised: 05/11/2016] [Accepted: 05/12/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Starch and whey protein isolate and their mixtures were used for making edible films. Moisture sorption isotherms, water vapour permeability, sorption of aroma compounds, microstructure, water contact angle and surface properties were investigated. RESULTS With increasing protein content, the microstructure changes became more homogeneous. The water vapour permeability increases with both the humidity gradient and the starch content. For all films, the hygroscopicity increases with starch content. Surface properties change according to the starch/whey protein ratio and are mainly related to the polar component of the surface tension. Films composed of 80% starch and 20% whey proteins have more hydrophobic surfaces than the other films due to specific interactions. CONCLUSIONS The effect of carbohydrate/protein ratio significantly influences the microstructure, the surface wettability and the barrier properties of wheat starch-whey protein blend films. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Ewelina Basiak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland
- UMR A02.102, PAM-PAPC Lab, Université Bourgogne Franche-Comté, Agrosup Dijon, 1 esplanade Erasme, 21000, Dijon, France
| | - Andrzej Lenart
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland
| | - Frédéric Debeaufort
- UMR A02.102, PAM-PAPC Lab, Université Bourgogne Franche-Comté, Agrosup Dijon, 1 esplanade Erasme, 21000, Dijon, France
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Scherf KA, Wieser H, Koehler P. Improved Quantitation of Gluten in Wheat Starch for Celiac Disease Patients by Gel-Permeation High-Performance Liquid Chromatography with Fluorescence Detection (GP-HPLC-FLD). J Agric Food Chem 2016; 64:7622-7631. [PMID: 27633005 DOI: 10.1021/acs.jafc.6b02512] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Purified wheat starch (WSt) is commonly used in gluten-free products for celiac disease (CD) patients. It is mostly well-tolerated, but doubts about its safety for CD patients persist. One reason may be that most ELISA kits primarily recognize the alcohol-soluble gliadin fraction of gluten, but insufficiently target the alcohol-insoluble glutenin fraction. To address this problem, a new sensitive method based on the sequential extraction of gliadins, glutenins, and gluten from WSt followed by gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD) was developed. It revealed that considerable amounts of glutenins were present in most WSt. The gluten contents quantitated by GP-HPLC-FLD as sum of gliadins and glutenins were higher than those by R5 ELISA (gluten as gliadin content multiplied by a factor of 2) in 19 out of 26 WSt. Despite its limited selectivity, GP-HPLC-FLD may be applied as confirmatory method to ELISA to quantitate gluten in WSt.
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Affiliation(s)
- Katharina Anne Scherf
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut , Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Herbert Wieser
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut , Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Peter Koehler
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut , Lise-Meitner-Straße 34, 85354 Freising, Germany
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Zeng J, Gao H, Li G. Functional properties of wheat starch with different particle size distribution. J Sci Food Agric 2014; 94:57-62. [PMID: 23605955 DOI: 10.1002/jsfa.6186] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2013] [Revised: 03/16/2013] [Accepted: 04/19/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Functional properties of wheat starches with different particle size distribution were investigated. RESULTS A-granules displayed a disc shape and B-granules displayed a spherical shape. A-granules had the highest conclusion temperature (Tc , 80.28 °C) and gelatinisation enthalpy (3.268 J g(-1)) and B-granules had the highest peak temperature (Tp, 66.00 °C) and the lowest gelatinisation enthalpy (2.237 J g(-1)). The gelatinisation onset temperature (To), the peak temperature (Tp), Tc and retrogradation of mixed starches increased with the increase of the ratio of B-granules, while the enthalpy, all the viscosity parameters and syneresis of mixed starches decreased with the increase of the ratio of B granules. B-granules had a higher pasting temperature. The sample of B/A = 0.5/10 had the highest peak, breakdown and final viscosity. The percentage of water separated from B-granule gels was minimal, indicated that B-type gels were more stable than other samples. The ΔH2 of A-granules was obviously higher than that of B-granules. However, during storage, the ΔH2 of the starch paste was dramatically increased and the ΔH2 of B-granules was obviously higher than that of A-granules. CONCLUSION B-granules were easier to age than A-granules and most of the properties of wheat starches varied significantly with the ratio of B-granules. The relationship between structure and functionality of wheat starch received further verification.
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Affiliation(s)
- Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
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