1
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Yan X, Luo S, Ye J, Liu C. Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread. Int J Biol Macromol 2024; 272:132764. [PMID: 38821309 DOI: 10.1016/j.ijbiomac.2024.132764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 05/10/2024] [Accepted: 05/28/2024] [Indexed: 06/02/2024]
Abstract
There is considerable interest in preparing high-quality gluten-free bread. The effect of the molecular structure of extruded pregelatinization starch on the dough's rheological properties and the brown rice bread's quality was investigated. Extruded rice starch (ERS) was prepared with various added moisture contents of 20 % (ERS20), 30 % (ERS30), and 40 % (ERS40), respectively. ERS had smaller molecular weight and more short branched chains as the moisture content decreased. The dough elasticity and deformation resistance were improved with the ERS supplementation and in the order of ERS40 > ERS30 > ERS20 at the same level. Fortification with ERS improved the gluten-free brown rice bread quality. Compared to the control group, breadcrumbs supplemented with ERS20 at the 10 % level showed an increase in cell density from 17.87 cm-2 to 28.32 cm-2, a decrease in mean cell size from 1.22 mm2 to 0.81 mm2, and no significant change in cell area fraction. In addition, the specific volume increased from 1.50 cm3/g to 2.04 cm3/g, the hardness decreased from 14.34 N to 6.28 N, and the springiness increased from 0.56 to 0.74. The addition of extruded pregelatinization starches with smaller molecular weights and higher proportions of short chains is promising for preparing high-quality gluten-free bread.
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Affiliation(s)
- Xudong Yan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China.
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2
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Wang K, Tan C, Tao H, Yuan F, Guo L, Cui B. Effect of different screw speeds on the structure and properties of starch straws. Carbohydr Polym 2024; 328:121701. [PMID: 38220338 DOI: 10.1016/j.carbpol.2023.121701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 12/07/2023] [Accepted: 12/13/2023] [Indexed: 01/16/2024]
Abstract
To illustrate the action mechanism of screw speed on the performance of starch-based straws during the extrusion process, starch-based straws at different screw speeds were prepared using a twin-screw extruder and the structures and characteristics were compared. The results indicated that as screw speeds improved from 3 Hz to 13 Hz, the A chain of amylopectin increased from 25.47 % to 28.87 %, and the B3 chain decreased from 6.34 % to 3.47 %. The absorption peak of hydroxyl group shifted from 3296 cm-1 to 3280 cm-1. The relative crystallinity reduced from 13.49 % to 9.89 % and the gelatinization enthalpy decreased from 3.5 J/g to 0.2 J/g. The performance of starch straws did not increase linearly with increasing screw speeds. The starch straw produced at screw speed of 7 Hz had the largest amylose content, the highest gelatinization temperature, the minimum bending strength, and the lowest water absorption rate in hot water (80 °C). Screw speed had a remarkable impact on the mechanical strength, toughness and hydrophobicity of starch-based straws. This study revealed the mechanism of screw speed on the mechanical strength and water resistance of starch straws in the thermoplastic extrusion process and created the theoretical basis for the industrial production of starch-based straws.
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Affiliation(s)
- Kun Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Congping Tan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Fang Yuan
- School of Chemistry and Chemical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
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3
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Liu X, Zhao X, Ma C, Wu M, Fan Q, Fu Y, Zhang G, Bian X, Zhang N. Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate. Foods 2024; 13:764. [PMID: 38472878 DOI: 10.3390/foods13050764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 02/23/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
In order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour. The physicochemical properties and morphology of starch of extruded rice flour (ERS) and starch of extruded mixtures of SPI, WPI, and rice flour (SPI-WPI-ERS) were analyzed. The distribution of amylopectin chain length, molecular weight, microstructure, crystallinity, short-range ordered structure, pasting properties, and thermodynamic properties of RS, ERS, and SPI-WPI-ERS were measured. The results showed that, compared with rice starch, the proportion of long-chain starch, total starch content, and molecular weight were decreased in ERS and SPI-WPI-ERS, but the proportion of short-chain and amylose content was increased. The short-range order structure was destroyed. The water absorption of ERS and SPI-WPI-ERS was much higher than rice starch at 55 °C, 65 °C, and 75 °C, but lower than that of rice starch at 95 °C. Therefore, the retrogradation characteristics of SPI-WPI-ERS were improved. The setback of rice starch products was reduced and the setback of SPI-WPI-ERS was lower than that of ERS. Overall, the retrogradation of rice starch was delayed by adding exogenous protein and extrusion technology, and the application range of rice flour in staple food products was broadened.
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Affiliation(s)
- Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiangxiang Zhao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ming Wu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qiqi Fan
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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4
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Hao M, Zhu X, Ji X, Shi M, Yan Y. Effect of Konjac Glucomannan on Structure, Physicochemical Properties, and In Vitro Digestibility of Yam Starch during Extrusion. Foods 2024; 13:463. [PMID: 38338597 PMCID: PMC10855837 DOI: 10.3390/foods13030463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, the effect of konjac glucomannan (KGM, 0-5%) on the structure, physicochemical properties, and in vitro digestibility of extruded yam starch (EYS) was investigated. The EYS became rougher on the surface and the particle size increased as observed using scanning electron microscopy and particle size analysis. X-ray diffraction and Raman results revealed that the relative crystallinity (18.30% to 22.30%) of EYS increased, and the full width at half maxima at 480 cm-1 decreased with increasing KGM content, indicating the increment of long-range and short-range ordered structure. Differential scanning calorimetry and rheological results demonstrated that KGM enhanced thermal stability and the gel strength of EYS due to enhanced interaction between KGM and YS molecules. Additionally, a decrease in the swelling power and viscosity of EYS was observed with increased KGM content. The inclusion of KGM in the EYS increased the resistant starch content from 11.89% to 43.51%. This study provides a dual-modified method using extrusion and KGM for modified YS with high thermal stability, gel strength, and resistance to digestion.
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Affiliation(s)
- Mengshuang Hao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (M.H.); (X.Z.); (M.S.)
| | - Xiaopei Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (M.H.); (X.Z.); (M.S.)
| | - Xiaolong Ji
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (M.H.); (X.Z.); (M.S.)
| | - Miaomiao Shi
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (M.H.); (X.Z.); (M.S.)
| | - Yizhe Yan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (M.H.); (X.Z.); (M.S.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
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5
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Jicsinszky L, Bucciol F, Chaji S, Cravotto G. Mechanochemical Degradation of Biopolymers. Molecules 2023; 28:8031. [PMID: 38138521 PMCID: PMC10745761 DOI: 10.3390/molecules28248031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 12/03/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
Mechanochemical treatment of various organic molecules is an emerging technology of green processes in biofuel, fine chemicals, or food production. Many biopolymers are involved in isolating, derivating, or modifying molecules of natural origin. Mechanochemistry provides a powerful tool to achieve these goals, but the unintentional modification of biopolymers by mechanochemical manipulation is not always obvious or even detectable. Although modeling molecular changes caused by mechanical stresses in cavitation and grinding processes is feasible in small model compounds, simulation of extrusion processes primarily relies on phenomenological approaches that allow only tool- and material-specific conclusions. The development of analytical and computational techniques allows for the inline and real-time control of parameters in various mechanochemical processes. Using artificial intelligence to analyze process parameters and product characteristics can significantly improve production optimization. We aim to review the processes and consequences of possible chemical, physicochemical, and structural changes.
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Affiliation(s)
- László Jicsinszky
- Department of Drug Science and Technology, University of Turin, 10125 Turin, Italy; (F.B.); (S.C.)
| | | | | | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, 10125 Turin, Italy; (F.B.); (S.C.)
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6
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Jia B, Devkota L, Sissons M, Dhital S. Degradation of starch in pasta induced by extrusion below gelatinization temperature. Food Chem 2023; 426:136524. [PMID: 37302311 DOI: 10.1016/j.foodchem.2023.136524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 04/16/2023] [Accepted: 05/31/2023] [Indexed: 06/13/2023]
Abstract
The structural deformation of starch during pasta extrusion leads to varied effects on pasta quality. We investigated the impact of shearing force on the starch structure of pasta and pasta quality by varying the screw speed (100, 300, 500 and 600 rpm) with a temperature range of 25 to 50 ℃ in increments of 5 ℃, from the feeding zone to the die zone. The higher screw speeds were associated with more specific mechanical energy input (157, 319, 440, and 531 kJ/kg for pasta produced at 100, 300, 500 and 600 rpm, respectively), resulting in a lower pasting viscosity (1084, 813, 522 and 480 mPa·s for pasta produced at 100, 300, 500 and 600 rpm, respectively) in the pasta due to the loss of starch molecular order and crystallinity. Size-exclusion chromatography revealed that pasta produced at 600 rpm screw speed had a lower amylopectin size distribution which indicated molecular breakdown during extrusion. Pasta produced at 600 rpm had higher in vitro starch hydrolysis (both raw and cooked) than the pasta made at 100 rpm. The research provides relationship of how the screw speed can be manipulated to design pasta with varied texture and nutritional functionality.
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Affiliation(s)
- Bin Jia
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Lavaraj Devkota
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Mike Sissons
- Tamworth Agricultural Institute, NSW Department of Primary Industries, Tamworth 2340, Australia
| | - Sushil Dhital
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.
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7
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Yang N, Zou F, Tao H, Guo L, Cui B, Fang Y, Lu L, Wu Z, Yuan C, Zhao M, Liu P, Dong D, Gao W. Effects of primary, secondary and tertiary structures on functional properties of thermoplastic starch biopolymer blend films. Int J Biol Macromol 2023; 236:124006. [PMID: 36907303 DOI: 10.1016/j.ijbiomac.2023.124006] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/20/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023]
Abstract
To better understand the correlation between structure and properties in thermoplastic starch biopolymer blend films, the effects of amylose content, chain length distribution of amylopectin and molecular orientation of thermoplastic sweet potato starch (TSPS) and thermoplastic pea starch (TPES) on microstructure and functional properties of thermoplastic starch biopolymer blend films were studied. After thermoplastic extrusion, the amylose contents of TSPS and TPES decreased by 16.10 % and 13.13 %, respectively. The proportion of the chains with the degree of polymerization between 9 and 24 of amylopectin in TSPS and TPES increased from 67.61 % to 69.50 %, and from 69.51 % to 71.06 %, respectively. As a result, the degree of crystallinity and molecular orientation of TSPS and TPES films increased as compared to sweet potato starch and pea starch films. The thermoplastic starch biopolymer blend films possessed a more homogeneous and compacter network. The tensile strength and water resistance of thermoplastic starch biopolymer blend films increased significantly, whereas thickness and elongation at break of thermoplastic starch biopolymer blend films decreased significantly.
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Affiliation(s)
- Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Die Dong
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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8
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Yang N, Gao W, Zou F, Tao H, Guo L, Cui B, Lu L, Fang Y, Liu P, Wu Z. The relationship between molecular structure and film-forming properties of thermoplastic starches from different botanical sources. Int J Biol Macromol 2023; 230:123114. [PMID: 36599387 DOI: 10.1016/j.ijbiomac.2022.123114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 01/02/2023]
Abstract
To illustrate the correlations between molecular structures and the film-forming properties of thermoplastic starch from various botanical sources, starches from cereal, tuber and legume were modified by thermoplastic extrusion and the corresponding thermoplastic starch films were prepared including thermoplastic corn starch (TCS), thermoplastic rice starch (TRS), thermoplastic sweet potato starch (TSPS), thermoplastic cassava starch (TCAS) and thermoplastic pea starch (TPES) films. TPES film displayed a higher tensile strength (6.28 MPa) and stronger water resistance, such as lower water solubility (15.70 %), water absorption (42.35 %), and water vapor permeability (0.285 g·mm·h-1·m-2·kPa-1) due to higher contents of amylose and B1 chains. TCAS showed a smoother and more amorphous film due to higher amylopectin content, resulting higher elongation at break and larger opacity. TCS film was the most transparent due to a compacter network and more ordered crystallinity structure, which was suit for the packaging of fresh vegetables and aquatic products, whereas TCAS film was the opaquest, which protected package foods from light such as meat products, etc. The outcome would provide an innovative theory to regulate accurately the functional properties of thermoplastic starch films for different food needs.
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Affiliation(s)
- Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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9
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Effect of extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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10
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Shahbazi M, Jäger H, Ettelaie R, Ulbrich M. Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing. Biomacromolecules 2023; 24:69-85. [PMID: 36458903 PMCID: PMC9832475 DOI: 10.1021/acs.biomac.2c00881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Extrusion-based 3D printing has emerged as the most versatile additive manufacturing technique for the printing of practically any material. However, 3D printing of functional materials often activates thermo-mechanical degradation, which affects the 3D shape quality. Herein, we describe the structural changes of eight different starch sources (normal or waxy) as a consequence of the temperature of an extrusion-based 3D printing system through in-depth characterization of their molecular and structural changes. The combination of size-exclusion chromatography, small-angle X-ray scattering, X-ray diffraction, dynamic viscoelasticity measurements, and in vitro digestion has offered an extensive picture of the structural and biological transformations of starch varieties. Depending on the 3D printing conditions, either gelatinization was attained ("moderate" condition) or single-amylose helix formation was induced ("extreme" condition). The stiff amylopectin crystallites in starch granules were more susceptible to thermo-mechanical degradation compared to flexible amorphous amylose. The crystalline morphology of the starch varieties varied from B-type crystallinity for the starch 3D printing at the "moderate" condition to a mixture of C- and V-type crystallinity regarding the "extreme" condition. The "extreme" condition reduced the viscoelasticity of 3D-printed starches but increased the starch digestibility rate/extent. In contrast, the "moderate" condition increased the viscoelastic moduli, decreasing the starch digestion rate/extent. This was more considerable mainly regarding the waxy starch varieties. Finally, normal starch varieties presented a well-defined shape fidelity, being able to form a stable structure, whereas waxy starches exhibited a non-well-defined structure and were not able to maintain their integrity after printing. The results of this research allow us to monitor the degradability of a variety of starch cultivars to create starch-based 3D structures, in which the local structure can be controlled based on the 3D printing parameters.
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Affiliation(s)
- Mahdiyar Shahbazi
- Institute
of Food Technology, University of Natural
Resources and Life Sciences (BOKU), Muthgasse 18, 1190Vienna, Austria,,
| | - Henry Jäger
- Institute
of Food Technology, University of Natural
Resources and Life Sciences (BOKU), Muthgasse 18, 1190Vienna, Austria,
| | - Rammile Ettelaie
- Food
Colloids Group, School of Food Science and Nutrition, University of Leeds, LeedsLS2 9JT, U.K.
| | - Marco Ulbrich
- Department
of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Office GG2, Seestraße 13, D-13353Berlin, Germany
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11
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High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 32] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
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12
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Trends in bread waste utilisation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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13
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Effects of nitrogen and phosphorus fertilizer on the eating quality of indica rice with different amylose content. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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14
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Tapan NA, Günay ME, Yıldırım N. Application of Machine Learning for the Determination of Damaged Starch Ratio as an Alternative to Medcalf and Gilles Principle. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02442-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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15
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Roman L, Baylis B, Klinger K, de Jong J, Dutcher JR, Martinez MM. Changes to fine structure, size and mechanical modulus of phytoglycogen nanoparticles subjected to high-shear extrusion. Carbohydr Polym 2022; 298:120080. [DOI: 10.1016/j.carbpol.2022.120080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 11/28/2022]
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16
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Richter JK, Pietrysiak E, Ek P, Dey D, Gu B, Ikuse M, Nalbandian E, Żak A, Ganjyal GM. Extrusion characteristics of ten novel quinoa breeding lines. J Food Sci 2022; 87:5349-5362. [DOI: 10.1111/1750-3841.16360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 09/06/2022] [Accepted: 09/27/2022] [Indexed: 11/17/2022]
Affiliation(s)
- Jana K. Richter
- School of Food Science Washington State University Pullman Washington USA
| | - Ewa Pietrysiak
- School of Food Science Washington State University Pullman Washington USA
| | - Pichmony Ek
- School of Food Science Washington State University Pullman Washington USA
- Faculty of Chemical and Food Engineering Institute of Technology of Cambodia Phnom Penh Cambodia
| | - Debomitra Dey
- School of Food Science Washington State University Pullman Washington USA
| | - Bon‐Jae Gu
- School of Food Science Washington State University Pullman Washington USA
- Department of Food Science and Technology Kongju National University Yesan Chungnam Republic of Korea
| | - Marina Ikuse
- School of Food Science Washington State University Pullman Washington USA
| | | | - Angelika Żak
- School of Food Science Washington State University Pullman Washington USA
| | - Girish M. Ganjyal
- School of Food Science Washington State University Pullman Washington USA
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17
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Tian Y, Qu J, Zhou Q, Ding L, Cui Y, Blennow A, Zhong Y, Liu X. High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800. Carbohydr Polym 2022; 295:119858. [DOI: 10.1016/j.carbpol.2022.119858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 07/05/2022] [Accepted: 07/07/2022] [Indexed: 11/02/2022]
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18
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Wang R, Li M, Brennan MA, Kulasiri D, Guo B, Brennan CS. Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts. Nutrients 2022; 14:nu14183864. [PMID: 36145240 PMCID: PMC9504551 DOI: 10.3390/nu14183864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
Dietary phenolic compounds must be released from the food matrix in the gastrointestinal tract to play a bioactive role, the release of which is interfered with by food structure. The release of phenolics (unbound and bound) of cold and hot extruded noodles enriched with phenolics (2.0%) during simulated in vitro gastrointestinal digestion was investigated. Bound phenolic content and X-ray diffraction (XRD) analysis were utilized to characterize the intensity and manner of starch-phenolic complexation during the preparation of extruded noodles. Hot extrusion induced the formation of more complexes, especially the V-type inclusion complexes, with a higher proportion of bound phenolics than cold extrusion, contributing to a more controlled release of phenolics along with slower starch digestion. For instance, during simulated small intestinal digestion, less unbound phenolics (59.4%) were released from hot extruded phenolic-enhanced noodles than from the corresponding cold extruded noodles (68.2%). This is similar to the release behavior of bound phenolics, that cold extruded noodles released more bound phenolics (56.5%) than hot extruded noodles (41.9%). For noodles extruded with rutin, the release of unbound rutin from hot extruded noodles and cold extruded noodles was 63.6% and 79.0%, respectively, in the small intestine phase, and bound rutin was released at a much lower amount from the hot extruded noodles (55.8%) than from the cold extruded noodles (89.7%). Hot extrusion may allow more potential bioaccessible phenolics (such as rutin), further improving the development of starchy foods enriched with controlled phenolics.
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Affiliation(s)
- Ruibin Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
| | - Ming Li
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Boli Guo
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Correspondence: (B.G.); (C.S.B.)
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, VIC 3000, Australia
- Correspondence: (B.G.); (C.S.B.)
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19
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Zhang Z, Zhu M, Xing B, Liang Y, Zou L, Li M, Fan X, Ren G, Zhang L, Qin P. Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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20
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Jebalia I, Della Valle G, Kristiawan M. Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.08.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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21
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Huang X, Liu H, Ma Y, Mai S, Li C. Effects of Extrusion on Starch Molecular Degradation, Order-Disorder Structural Transition and Digestibility-A Review. Foods 2022; 11:foods11162538. [PMID: 36010538 PMCID: PMC9407177 DOI: 10.3390/foods11162538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human postprandial glycemic response, and frequent consumption of foods with rapid starch digestibility is related to the occurrence of type 2 diabetes. The extrusion process involves starch degradation and order-disorder structural transition, which could result in large variance in starch digestibility in these foods depending on the raw material properties and processing conditions. It provides opportunities to modify starch digestibility by selecting a desirable combination of raw food materials and extrusion settings. This review firstly introduces the application of extrusion techniques in starch-based food production, while, more importantly, it discusses the effects of extrusion on the alteration of starch structures and consequentially starch digestibility in various foods. This review contains important information to generate a new generation of foods with slow starch digestibility by the extrusion technique.
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Affiliation(s)
- Xiaoyue Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yue Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Shihua Mai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence:
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22
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Zhu F, Sun H, Wang J, Zheng X, Wang T, Diao Y, Hu Z. Differential expression involved in starch synthesis pathway genes reveal various starch characteristics of seed and rhizome in lotus (
Nelumbo Nucifera
). J Food Sci 2022; 87:4250-4263. [DOI: 10.1111/1750-3841.16283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 07/05/2022] [Accepted: 07/19/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Fenglin Zhu
- Key Laboratory of Industrial Dust Prevention and Control & Occupational Health and Safety Ministry of Education Anhui University of Science and Technology Huainan China
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
| | - Han Sun
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
| | - Jia Wang
- Key Laboratory of Industrial Dust Prevention and Control & Occupational Health and Safety Ministry of Education Anhui University of Science and Technology Huainan China
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
| | - Xingwen Zheng
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
- Guangchang White Lotus Research Institute of Jiangxi Province Guangchang China
| | - Tao Wang
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
| | - Ying Diao
- School of life science and technology Wuhan Polytechnic University Wuhan China
| | - Zhongli Hu
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
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23
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Lai S, Zhang T, Wang Y, Ouyang K, Hu H, Hu X, Xiong H, Zhao Q. Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sixing Lai
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Tingting Zhang
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Yong Wang
- School of Chemical Engineering University of New South Wales Sydney NSW 2052 Australia
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Hao Hu
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
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24
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Richter JK, Gu BJ, Ek P, Dey D, Saunders SR, Ganjyal GM. Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates. J Food Sci 2022; 87:3513-3527. [PMID: 35822450 DOI: 10.1111/1750-3841.16240] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 04/06/2022] [Accepted: 06/09/2022] [Indexed: 11/28/2022]
Abstract
Due to their dense characteristics, direct-expanded products fortified with insoluble fiber are generally not well accepted. Understanding the interactions between starch and fiber could help to effectively choose and modify ingredients to produce products containing high amounts of fiber. Therefore, this study aims to explain the interplay between two starches (native and waxy corn) and two pomace types (blueberry and cranberry). Blends up to 100% of pomace were extruded using a co-rotating twin-screw extruder. Raw material and milled extrudates were analyzed for their pasting and hydration properties. Fourier-transform infrared (FTIR) and solid-state nuclear magnetic resonance (NMR) spectroscopy were conducted to observe molecular changes. The expansion ratio (ER) significantly decreased as pomace was added and ranged from 3.85 for pure waxy corn starch to approximately 1 for blends that contained 80% pomace. Distinctions between the blends were observed. Particularly, at 20% of pomace inclusion, native corn starch with cranberry pomace showed a significantly higher ER. Different behaviors were also detected during the physicochemical analyses. A nonlinear trend between pomace level and water solubility as well as absorption was observed for native corn starch blends, suggesting that molecular interactions between the biopolymers occur. FTIR and NMR results give no evidence for new covalent bonds; hence, the most likely interactions occurring are hydrogen bonds. In addition to the dilution effect of pomace addition, the enhancement or weakening of such interactions between starch molecules by pomace compounds may reduce the ER.
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Affiliation(s)
- Jana K Richter
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Bon-Jae Gu
- School of Food Science, Washington State University, Pullman, Washington, USA.,Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, Republic of Korea
| | - Pichmony Ek
- School of Food Science, Washington State University, Pullman, Washington, USA.,Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Debomitra Dey
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Steven R Saunders
- The Gene and Linda Voiland School of Chemical Engineering and Bioengineering, Washington State University, Pullman, Washington, USA
| | - Girish M Ganjyal
- School of Food Science, Washington State University, Pullman, Washington, USA
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25
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Extrusion Simulation for the Design of Cereal and Legume Foods. Foods 2022; 11:foods11121780. [PMID: 35741977 PMCID: PMC9222340 DOI: 10.3390/foods11121780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/08/2022] [Accepted: 06/12/2022] [Indexed: 11/16/2022] Open
Abstract
A 1D global twin-screw extrusion model, implemented in numerical software, Ludovic®, was applied to predict extrusion variables and, therefore, to design various starchy products with targeted structure and properties. An experimental database was built with seven starchy food formulations for manufacturing dense and expanded foods made from starches, starch blends, breakfast cereals, pulse crop ingredients such as pea flour, fava bean flour, and fava bean starch concentrated, and wheat flour enriched with wheat bran. This database includes the thermal and physical properties of the formulations at solid and molten states, melt viscosity model, extruder configurations and operating parameters, and extruded foods properties. Using extrusion and viscosity models, melt temperature (T) and specific mechanical energy (SME) were satisfactorily predicted. A sensitivity analysis of variables at die exit was performed on formulation, extruder configuration, and operating parameters, generating the extruder operating charts. Results allowed the establishment of relationships between predicted variables (T, SME, melt viscosity) and product features such as starch and protein structural change, density and cellular structure, and functional properties. The extrusion operating conditions leading to targeted food properties can be assessed from these relationships and also the relationship between extrusion operating parameters and variables provided by simulation.
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26
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Effects of extrusion specific mechanical energy and dryer conditions on the survival of Bacillus coagulans GBI-30, 6086 for commercial pet food applications. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Jiang L, Qi M, Deng Y, Suo W, Song J, Zhang M, Zheng H, Zhang D, Chen S, Li H. Extrusion-induced pre-gelatinization and hydrolyzation of rice adjunct contributed to the mashing performance. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Beech D, Beech J, Gould J, Hill S. Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15581] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Daniel Beech
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - John Beech
- Real World Business Solutions Ltd Melton Mowbray Leicestershire UK
| | - Joanne Gould
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - Sandra Hill
- Biopolymer Solutions Ltd Sutton Bonington Leicestershire UK
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29
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Dong Y, Wang B, Fang Y, Xu X, Yan S, Cui B, Abd El‐Aty AM. Effect of Different Rotational Speeds of the Extruder on the Structure of Corn Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yuqing Dong
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- Department of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Youxin Fang
- Department of Forestry College Shandong Agricultural University Taian 271018 China
| | - Xin Xu
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Shouxin Yan
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- Department of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - A. M. Abd El‐Aty
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- Department of Pharmacology Faculty of Veterinary Medicine Cairo University Giza 12211 Egypt
- Department of Medical Pharmacology Medical Faculty Ataturk University Erzurum 25240 Turkey
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30
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Ren Y, Quilliam C, Weber LP, Warkentin TD, Tulbek MC, Ai Y. Effects of pulse crop types and extrusion parameters on the physicochemical properties,
in vitro
and
in vivo
starch digestibility of pet foods. Cereal Chem 2022. [DOI: 10.1002/cche.10524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Yikai Ren
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK S7N 5A8 Canada
| | - Chloe Quilliam
- Department of Veterinary Biomedical Sciences University of Saskatchewan Saskatoon SK S7N 5B4 Canada
| | - Lynn P. Weber
- Department of Veterinary Biomedical Sciences University of Saskatchewan Saskatoon SK S7N 5B4 Canada
| | - Thomas D. Warkentin
- Crop Development Centre and Department of Plant Sciences University of Saskatchewan Saskatoon SK S7N 5A8 Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK S7N 5A8 Canada
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31
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Abstract
Nature has developed starch granules varying in size from less than 1 μm to more than 100 μm. The granule size is an important factor affecting the functional properties and the applicability of starch for food and non-food applications. Within the same botanical species, the range of starch granule size can be up to sevenfold. This review critically evaluated the biological and environmental factors affecting the size of starch granules, the methods for the separation of starch granules and the measurement of size distribution. Further, the structure at different length scales and properties of starch-based on the granule size is elucidated by specifying the typical applications of granules with varying sizes. An amylopectin cluster model showing the arrangement of amylopectin from inside toward the granule surface is proposed with the hypothesis that the steric hindrance for the growth of lamellar structure may limit the size of starch granules.
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Affiliation(s)
- Ming Li
- Laboratory of Cereal Processing and Quality Control, Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Venea Dara Daygon
- Australian Institute for Bioengineering and Nanotechnology (AIBN), The University of Queensland, St Lucia, Queensland, Australia
| | - Vicky Solah
- College of Science, Health, Engineering and Education, Murdoch University, Murdoch, Western Australia, Australia
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton, Victoria, Australia
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32
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Wang B, Dong Y, Fang Y, Gao W, Kang X, Liu P, Yan S, Cui B, Abd El-Aty AM. Effects of different moisture contents on the structure and properties of corn starch during extrusion. Food Chem 2021; 368:130804. [PMID: 34404001 DOI: 10.1016/j.foodchem.2021.130804] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 08/02/2021] [Accepted: 08/04/2021] [Indexed: 01/23/2023]
Abstract
Herein, corn starch samples with different moisture contents (native corn starch, 30, 35, 40, 45, and 50%) were prepared by twin-screw extrusion, and the structural and physical properties were analyzed and correlated. Scanning electron microscopy observed the morphology, attenuated total reflection-Fourier transform infrared spectroscopy investigated the double helix structure, X-ray diffraction analyzed the crystal region, ion chromatography observed the chain length distribution, and rapid viscosity analyzer measured the viscosity of corn starch samples. We found that the corn starch crystallinity, degree of order, and double helix degree decreased with increasing moisture content. The moisture content has a crucial role in the peak viscosity, breakdown, final viscosity, and setback in pasting property experiments. With the increase in moisture content, the longer chain was transformed into a shorter chain, and the dispersion of molecular weight distribution continuously increased. This study provides a theoretical basis for the production of extruded corn starch.
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Affiliation(s)
- Bin Wang
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Yuqing Dong
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Youxin Fang
- Department of Forestry College, Shandong Agricultural University, Taian 271018, China
| | - Wei Gao
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Xuemin Kang
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Pengfei Liu
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Shouxin Yan
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey.
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33
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Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility. Foods 2021; 10:foods10061160. [PMID: 34064064 PMCID: PMC8224087 DOI: 10.3390/foods10061160] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/11/2021] [Accepted: 05/18/2021] [Indexed: 02/06/2023] Open
Abstract
For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of protein and fiber-rich extruded products, the underlying physicochemical changes of proteins, fibers and starch due to thermomechanical input need to be comprehensively described. In this study, rapeseed press cake (RPC) was extruded and treated under defined thermomechanical conditions in a closed-cavity rheometer, pure and in combination with four starches. The impact of starch type (potato PS, waxy potato WPS, maize MS, high-amylose maize HAMS) and temperature (20/25, 80, 100, 120, 140 °C) on protein solubility, starch gelatinization (Dgel), starch hydrolysis (SH) and fiber solubility of the blends was evaluated. The extrusion process conditions were significantly affected by the starch type. In the extruded blends, the starch type had a significant impact on the protein solubility which decreased with increasing barrel temperature. Increasing barrel temperatures significantly increased the amount of soluble fiber fractions in the blends. At defined thermomechanical conditions, the starch type showed no significant impact on the protein solubility of the blends. Therefore, the observed effects of starch type on the protein solubility of extruded blends could be attributed to the indistinct process conditions due to differences in the rheological properties of the starches rather than to molecular interactions of the starches with the rapeseed proteins in the blends.
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34
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Valenzuela-Lagarda JL, Pacheco-Aguilar R, Gutiérrez-Dorado R, Mendoza JL, López-Valenzuela JÁ, Mazorra-Manzano MÁ, Muy-Rangel MD. Interaction of Squid ( Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC. Molecules 2021; 26:2103. [PMID: 33917637 PMCID: PMC8038857 DOI: 10.3390/molecules26072103] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 03/17/2021] [Accepted: 03/23/2021] [Indexed: 11/17/2022] Open
Abstract
The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. However, the interaction of proteins of animal origin with starch during extrusion causes negative effects on the sensory properties of SEE, so it is necessary to know the type of protein-carbohydrate interactions and their effect on these properties. The objective of this research was to study the interaction of proteins and carbohydrates of SEE elaborated with squid mantle, potato and corn. The nutritional composition and protein digestibility were evaluated, Fourier transform infrared (FTIR) and Differential Scanning Calorimetry (DSC) were used to study the formation of protein-starch complexes and the possible regions responsible for their interactions. The SEE had a high protein content (40-85%) and biological value (>93%). The melting temperature (Tm) was found between 145 and 225 °C; the Tm values in extruded samples are directly proportional to the squid content. The extrusion process reduced the amine groups I and II responsible for the protein-protein interaction and increased the O-glucosidic bonds, so these bonds could be responsible for the protein-carbohydrate interactions.
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Affiliation(s)
- José Luis Valenzuela-Lagarda
- Centro Regional de Educación Superior de la Costa Chica, Universidad Autónoma de Guerrero, Cruz Grande 41800, Mexico;
| | - Ramón Pacheco-Aguilar
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Hermosillo, Hermosillo 83304, Mexico; (R.P.-A.); (J.L.M.); (M.Á.M.-M.)
| | - Roberto Gutiérrez-Dorado
- Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Culiacán 80013, Mexico; (R.G.-D.); (J.Á.L.-V.)
| | - Jaime Lizardi Mendoza
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Hermosillo, Hermosillo 83304, Mexico; (R.P.-A.); (J.L.M.); (M.Á.M.-M.)
| | - Jose Ángel López-Valenzuela
- Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Culiacán 80013, Mexico; (R.G.-D.); (J.Á.L.-V.)
| | - Miguel Ángel Mazorra-Manzano
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Hermosillo, Hermosillo 83304, Mexico; (R.P.-A.); (J.L.M.); (M.Á.M.-M.)
| | - María Dolores Muy-Rangel
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Culiacán, Culiacán 80110, Mexico
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Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies. Carbohydr Polym 2021; 256:117518. [DOI: 10.1016/j.carbpol.2020.117518] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 11/12/2020] [Accepted: 12/11/2020] [Indexed: 01/22/2023]
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36
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Javidi Z, Nazockdast H, Ghasemi I. Unraveling the Effect of Citric Acid on Microstructure, Rheology, and Structural Recovery of Thermoplastic Potato Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202000193] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Zeinab Javidi
- Department of Polymer Engineering and Color Technology Amirkabir University of Technology Tehran Iran
| | - Hossein Nazockdast
- Department of Polymer Engineering and Color Technology Amirkabir University of Technology Tehran Iran
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37
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He H, Bian H, Xie F, Chen L. Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106216] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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38
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Wang R, Li M, Wei Y, Guo B, Brennan M, Brennan CS. Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure. Foods 2021; 10:187. [PMID: 33477670 PMCID: PMC7831939 DOI: 10.3390/foods10010187] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 01/12/2021] [Accepted: 01/14/2021] [Indexed: 11/20/2022] Open
Abstract
Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer T 22) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties.
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Affiliation(s)
- Ruibin Wang
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (R.W.); (Y.W.); (B.G.)
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand;
| | - Ming Li
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (R.W.); (Y.W.); (B.G.)
| | - Yimin Wei
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (R.W.); (Y.W.); (B.G.)
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (R.W.); (Y.W.); (B.G.)
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand;
| | - Charles Stephen Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand;
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Arias JJR, Jorge FE, Gondim FF, Cândido LDS, Értola R, Rocha AB, Fernandes B, Pedroso Silva Santos B, Chaves EG, Peres ACDC, Marques MDFV. Extruded PVDF composites with anatase and gamma-alumina: a study on properties and stability. POLYM-PLAST TECH MAT 2021. [DOI: 10.1080/25740881.2020.1867175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Jose Jonathan Rubio Arias
- Universidade Federal Do Rio De Janeiro, Instituto De Macromoléculas Eloisa Mano, Rio de Janeiro, Brazil
| | - Fábio Elias Jorge
- Universidade Federal Do Rio De Janeiro, Instituto De Macromoléculas Eloisa Mano, Rio de Janeiro, Brazil
| | - Fernanda Fabbri Gondim
- Universidade Federal Do Rio De Janeiro, Instituto De Macromoléculas Eloisa Mano, Rio de Janeiro, Brazil
| | - Ludmila Da Silva Cândido
- Universidade Federal Do Rio De Janeiro, Instituto De Macromoléculas Eloisa Mano, Rio de Janeiro, Brazil
| | - Raphael Értola
- Universidade Federal Do Rio De Janeiro, Instituto De Macromoléculas Eloisa Mano, Rio de Janeiro, Brazil
| | - Ana Beatriz Rocha
- Universidade Federal Do Rio De Janeiro, Instituto De Macromoléculas Eloisa Mano, Rio de Janeiro, Brazil
| | - Beatriz Fernandes
- Universidade Federal Do Rio De Janeiro, Instituto De Macromoléculas Eloisa Mano, Rio de Janeiro, Brazil
| | | | - Erica Gervasoni Chaves
- Centro De Pesquisa E Desenvolvimento Leopoldo Américo Miguez De Mello,Universidade Federal Do Rio De Janeiro (PETROBRAS/CENPES), CEP, Rio de Janeiro, Brazil
| | - Augusto Cesar De Carvalho Peres
- Centro De Pesquisa E Desenvolvimento Leopoldo Américo Miguez De Mello,Universidade Federal Do Rio De Janeiro (PETROBRAS/CENPES), CEP, Rio de Janeiro, Brazil
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Tian Y, Li M, Liu X, Jane JL, Guo B, Dhital S. Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodles. Food Chem 2020; 344:128702. [PMID: 33267986 DOI: 10.1016/j.foodchem.2020.128702] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 11/06/2020] [Accepted: 11/18/2020] [Indexed: 12/12/2022]
Abstract
White-salted noodles are prepared, stored and consumed in various ways. However, relationships among cooking and storage conditions on nutritional functionality are not fully understood. The manuscript elucidates the mechanism of formation of resistant starch (RS) leading to slower digestion rate of variously cooked (boiled, steamed, stir-fried, fried and microwave heated) noodles followed by storage under different conditions (-18, 4 and 25 °C for 4, 24 and 48 h). RS content of noodles stored at 25 °C was higher than noodles stored at 4 °C, which was consistent with increases in the degree of crystallinity during storage. We showed that the residual moisture content primarily facilitated the mobility of starch chains and contributed towards the increase in RS associated with the decrease of enzyme susceptivity of noodles after storage. Evidence that supramolecular organization (helical structure and crystallinity) had a more pronounced effect than the macroscopic structure such as compactness or bulk density was also provided.
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Affiliation(s)
- Yu Tian
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ming Li
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xingxun Liu
- Laboratory of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Jay-Lin Jane
- Department. of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.
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41
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Cheng W, Gao L, Wu D, Gao C, Meng L, Feng X, Tang X. Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109872] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Yang Y, Li T, Li Y, Qian H, Qi X, Zhang H, Wang L. Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch. Food Chem 2020; 331:127315. [DOI: 10.1016/j.foodchem.2020.127315] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 06/08/2020] [Accepted: 06/09/2020] [Indexed: 01/06/2023]
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43
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Menchaca-Armenta M, Ramírez-Wong B, Torres-Chávez PI, Quintero-Ramos A, Ledesma-Osuna AI, Frutos MJ, Gutiérrez-Dorado R, Campas-Baypoli ON, Morales-Rosas I. Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization. J Food Sci 2020; 85:2143-2152. [PMID: 32567692 DOI: 10.1111/1750-3841.15312] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 04/23/2020] [Accepted: 05/05/2020] [Indexed: 11/30/2022]
Abstract
The aim of this study was to evaluate the effect of extrusion factors on the properties of extruded nixtamalized corn flours (ENCFs), determine the optimal conditions, and produce a tortilla with texture and nutraceutical characteristics acceptable for consumers. The processing factors used were feed moisture (FM, 15 to 30%), extruder temperature (T, 70 to 110 °C), and screw speed (SS, 50 to 145 rpm). The properties evaluated in the flours were total anthocyanins (TA), subjective water absorption capacity, and peak viscosity (PV). Response surface methodology and analysis of variance were used in the evaluation. The linear and quadratic terms of FM had a greater effect on all evaluated parameters. The optimization was performed using the numerical method of global desirability. The response variables that were optimized in the ENCF were TAs (maximize) and PV (maximize). The optimal region was the following: FM (18.17%), T (92.03 °C), and SS (76.61 rpm). The experimental value for the TA in the optimized ENCF was 226.07 mg/kg, and the PV was 1063.9 cP. The results of this study could help develop nixtamalized corn flours with desirable characteristics to make tortillas using the extrusion process. PRACTICAL APPLICATION: The results obtained would be useful for the tortilla industry, developing nixtamalized corn flours with desirable characteristics to make healthy tortillas using the extrusion process, with minimum losses in biologically active compounds such as anthocyanins (health promoters) without affect negatively the eating quality of the product (good texture).
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Affiliation(s)
- Mariela Menchaca-Armenta
- Programa de Posgrado en Ciencias y Tecnología de Alimentos, Universidad de Sonora (UNISON), Hermosillo, Sonora, 83000, México
| | - Benjamín Ramírez-Wong
- Programa de Posgrado en Ciencias y Tecnología de Alimentos, Universidad de Sonora (UNISON), Hermosillo, Sonora, 83000, México
| | - Patricia I Torres-Chávez
- Programa de Posgrado en Ciencias y Tecnología de Alimentos, Universidad de Sonora (UNISON), Hermosillo, Sonora, 83000, México
| | - Armando Quintero-Ramos
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua (UACH), Chihuahua, 31125, México
| | - Ana I Ledesma-Osuna
- Programa de Posgrado en Ciencias y Tecnología de Alimentos, Universidad de Sonora (UNISON), Hermosillo, Sonora, 83000, México
| | - María J Frutos
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología de Alimentos, Universidad Miguel Hernández (UMH), Orihuela, Alicante, 03312, España
| | - Roberto Gutiérrez-Dorado
- Facultad de Ciencias Químicas-Biológicas, Universidad de Sinaloa (UAS), Culiacán, Sinaloa, 80019, México
| | - Olga N Campas-Baypoli
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora (ITSON), Cd. Obregón, Sonora, 85000, México
| | - Ignacio Morales-Rosas
- Programa de Posgrado en Ciencias y Tecnología de Alimentos, Universidad de Sonora (UNISON), Hermosillo, Sonora, 83000, México
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44
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Altayan MM, Al Darouich T, Karabet F. Thermoplastic starch from corn and wheat: a comparative study based on amylose content. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03262-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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45
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Cao J, Lu B, Zhang D, Cao L, Wang X, Fan G. Optimization of the preparation process of mung bean puffed infant rice cereal and evaluation of the structure and digestion characteristics of starch. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0025] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The present study was carried out to produce a high quality puffed infant rice cereal from rice and mung bean through extrusion technology. Experiments were designed using 3 independent variables (i. e. 14–18% feed moisture, 400–550 r/min screw speed and 125–175 °C barrel temperature) and 3 response variables (i. e. bulk density, water solubility index and degree of gelatinisation) at five different levels of central composite rotatable design (CCRD). The results of optimization demonstrated that 14% feed moisture, 400 r/min screw speed and 175 °C barrel temperature could generate rice-mungbean extrudates with desirable functional properties. The selected extrudate samples were further examined using scanning electron microscope (SEM), rapid viscosity analyzer (RVA), Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD) analysis, in vitro digestibility and fundamental nutrient analysis. Notably, the initial oval-shaped particle structure of starch in the raw materials disappeared, the surface debris and roughness increased, and the density decreased. The time required for the gelatinization of puffed infant rice cereal was the shortest, which was in agreement with the positioning of ready-to-eat weaning food for infants. Moreover, the puffed infant rice cereal displayed higher peak viscosity and breakdown value, smaller retrogradation value and greater top taste value compared to the commercial infant rice cereal. Besides maintaining the initial characteristic peak of starch, the puffed infant rice cereal demonstrated characteristic absorption peaks of COO- in the vicinity of 1546 cm−1 and 1437 cm−1, indicating the formation of carboxylate during extrusion. In addition, the puffed infant rice cereal exhibited firm diffraction peaks at the diffraction angles of 7.4°, 12.5° and 20.5°, indicating that a certain amount of starch changed from type A to type V. Furthermore, the digestive rate of puffed infant rice cereal was higher than that of commercial infant cereal (90.21 versus 86.96%, respectively; p < 0.05). Altogether, our findings reveal that the developed puffed infant rice cereal meets the standards set by the Codex Alimentarius Commission (CAC; 74-1981).
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Affiliation(s)
- Jiabao Cao
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
| | - Baoxin Lu
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety , Daqing, 163319 , PR China
| | - Dongjie Zhang
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
| | - Longkui Cao
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
- National Coarse Cereals Engineering Research Center , Daqing, 163319 , PR China
| | - Xia Wang
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
| | - Guangqi Fan
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
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46
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Oladiran DA, Emmambux NM. Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1762640] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Dolapo A. Oladiran
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
| | - Naushad M. Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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Formulation technologies and advances for oral delivery of novel nitroimidazoles and antimicrobial peptides. J Control Release 2020; 324:728-749. [PMID: 32380201 DOI: 10.1016/j.jconrel.2020.05.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/01/2020] [Accepted: 05/02/2020] [Indexed: 02/06/2023]
Abstract
Antibiotic resistance has become a global crisis, driving the exploration for novel antibiotics and novel treatment approaches. Among these research efforts two classes of antibiotics, bicyclic nitroimidazoles and antimicrobial peptides, have recently shown promise as novel antimicrobial agents with the possibility to treat multi-drug resistant infections. However, they suffer from the issue of poor oral bioavailability due to disparate factors: low solubility in the case of nitroimidazoles (BCS class II drugs), and low permeability in the case of peptides (BCS class III drugs). Moreover, antimicrobial peptides present another challenge as they are susceptible to chemical and enzymatic degradation, which can present an additional pharmacokinetic hurdle for their oral bioavailability. Formulation technologies offer a potential means for improving the oral bioavailability of poorly permeable and poorly soluble drugs, but there are still drawbacks and limitations associated with this approach. This review discusses in depth the challenges associated with oral delivery of nitroimidazoles and antimicrobial peptides and the formulation technologies that have been used to overcome these problems, including an assessment of the drawbacks and limitations associated with the technologies that have been applied. Furthermore, the potential for supercritical fluid technology to overcome the shortcomings associated with conventional drug formulation methods is reviewed.
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48
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Tian Y, Li M, Tang A, Jane JL, Dhital S, Guo B. RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods. Foods 2020; 9:E328. [PMID: 32168825 PMCID: PMC7143191 DOI: 10.3390/foods9030328] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/24/2020] [Accepted: 03/07/2020] [Indexed: 01/29/2023] Open
Abstract
Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion rate, digestibility and estimated glycemic index (eGI) value) of noodles were investigated. The RS content was greatly affected by the cooking time, and it was varied when the noodles were optimally cooked using different cooking methods. The RS contents of the microwaved and stir-fried noodles were relatively high (0.59%-0.99%), but it was lower (0.43%-0.44%) in the boiled and steamed noodles. Microwaved noodles showed the slowest digestion rate and the lowest eGI. Due to the limited water within fried noodles, none RS was found in the fried noodles, whereas stir-fried noodles showed RS5 formation from the XRD and DSC results. Compared with boiled and steamed noodles, the microwaved noodles showed a more compact morphology without porous holes on the surface, whereas fried noodles showed irregular morphology. The results indicated that the digestive properties of noodles made with the same ingredients can be greatly altered by using different cooking methods, and the digestive properties of different cooked noodles are worthy of confirmation using in vivo analysis.
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Affiliation(s)
- Yu Tian
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Y.T.); (A.T.)
| | - Ming Li
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Y.T.); (A.T.)
| | - Aoxing Tang
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Y.T.); (A.T.)
| | - Jay-Lin Jane
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA;
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia;
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Y.T.); (A.T.)
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49
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Xu E, Wu Z, Chen J, Tian J, Cheng H, Li D, Jiao A, Ye X, Liu D, Jin Z. Calcium—lactate-induced enzymatic hydrolysis of extruded broken rice starch to improve Chinese rice wine fermentation and antioxidant capacity. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108803] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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Paulik S, Yu WW, Flanagan B, Gilbert RG, Jekle M, Becker T. Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough. Food Chem 2019; 301:125276. [PMID: 31377627 DOI: 10.1016/j.foodchem.2019.125276] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 07/23/2019] [Accepted: 07/26/2019] [Indexed: 10/26/2022]
Abstract
Gelatinization properties of physically modified starch-gluten matrices are often exclusively traced back to starch constitution without considering the state of gluten. Thus, gelatinization of model dough, combining reference (rS)/modified starch (mS) with reference (rG)/modified gluten (mG), was investigated using nuclear magnetic resonance and differential scanning calorimetry to relate structural alterations of biopolymers to their hydration properties. No differences were found in gelatinization onsets of model dough consisting of rS and mS combined with mG (starch: gluten = 50:50 (m/m)), although gelatinization enthalpy of mS mG (1.7 ± 0.4 J/g dm) was significantly lowered in comparison to rS mG (2.2 ± 0.2 J/g dm). Relaxation time T2 was significantly reduced for mG in comparison to rG, demonstrating a tighter water binding of mG. This suggests that reduced gelatinization enthalpy of modified starch-gluten matrices is caused by a destruction of crystal parts of modified starch and by a tighter water binding of modified gluten.
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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
| | - Wen Wen Yu
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Bernadine Flanagan
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Robert G Gilbert
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - 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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