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Zhao H, Zhang H, Xu Q, Zhang H, Yang Y. Thermal, Rheological, Structural and Adhesive Properties of Wheat Starch Gels with Different Potassium Alum Contents. Molecules 2023; 28:6670. [PMID: 37764445 PMCID: PMC10534481 DOI: 10.3390/molecules28186670] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/04/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Wheat starch (WS) is a common adhesive material used in mounting of calligraphy and paintings. Potassium alum (PA) has indeed been used for many centuries to modify the physicochemical properties of starch. Thermal analysis revealed that the presence of PA led to an increase in the gelatinization temperature and enthalpy of the starch gels. The leached amylose and the swelling power of the starch gels exhibited a maximum at the ratio of 100:6.0 (WS:PA, w/w). The rheological properties of starch gels were consistent with changes in the swelling power of starch granules. SEM observations confirmed that the gel structure became more regular, and the holes grew larger with the addition of PA below the ratio of 100:6.0 (WS:PA, w/w). The short-range molecular order in the starch gels was enhanced by the addition of PA, confirmed by FT-IR analysis. Mechanical experiments demonstrated that the binding strength of the starch gels increased with higher PA concentrations and decreased significantly after the aging process. TGA results revealed that PA promoted the acid degradation of starch molecules. This study provides a detailed guide for the preparation of starch-based adhesive and its applications in paper conservation.
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Affiliation(s)
- Haibo Zhao
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China
| | - Hongbin Zhang
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China
| | - Qiang Xu
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China
| | - Hongdong Zhang
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
| | - Yuliang Yang
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
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2
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Li Y, Wang H, Wang L, Qiu J, Li Z, Wang L. Multi-scale structure and digestive property of bran starch in different particle size wheat bran. Food Chem 2023; 414:135744. [PMID: 36821917 DOI: 10.1016/j.foodchem.2023.135744] [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: 06/11/2022] [Revised: 12/29/2022] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
In this study, the multi-scale (granular, molecular, crystalline, lamellar and helical) structure and digestive property of starch isolated from wheat bran of different particle size, including plant scale (1110 μm), tissue scale (235 μm, 83 μm) and cell scale (19 μm), were investigated and compared with wheat flour starch. Bran milling modified bran starch to varying degrees. Tissue-scale milling of bran reduced the granule size of bran starch, but did not significantly modify its molecular, lamellar, crystalline and helical structure. However, cell-scale milling caused significant destruction of crystalline regions and double helix, and increase in starch digestibility. In addition, compared to wheat flour starch, wheat bran starch had more resistant starch and lower digestibility, which were highly correlated with its thinner lamellas, more double helix proportion and compact fractal. This study highlights the effect of supramolecular structure on bran starch digestibility and contributes to the application of bran starch.
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Affiliation(s)
- Yang Li
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Haoran Wang
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Lijuan Wang
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Ju Qiu
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China.
| | - Zaigui Li
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
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3
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Bangar SP, Singh A, Ashogbon AO, Bobade H. Ball-milling: A sustainable and green approach for starch modification. Int J Biol Macromol 2023; 237:124069. [PMID: 36940765 DOI: 10.1016/j.ijbiomac.2023.124069] [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: 12/30/2022] [Revised: 03/06/2023] [Accepted: 03/14/2023] [Indexed: 03/23/2023]
Abstract
Ball-milling is a low-cost and green technology that offers mechanical actions (shear, friction, collision, and impact) to modify and reduce starch to nanoscale size. It is one of the physical modification techniques used to reduce the relative crystallinity and improve the digestibility of starch to their better utility. Ball-milling alters surface morphology, improving the overall surface area and texture of starch granules. This approach also can improve functional properties, including swelling, solubility, and water solubility, with increased energy supplied. Further, the increased surface area of starch particles and subsequent increase in active sites enhance chemical reactions and alteration in structural transformations and physical and chemical properties. This review is about current information on the impact of ball-milling on the compositions, fine structures, morphological, thermal, and rheological characteristics of starch granules. Furthermore, ball-milling is an efficient approach for the development of high-quality starches for applications in the food and non-food industries. There is also an attempt to compare ball-milled starches from various botanical sources.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, SC, USA.
| | - Arashdeep Singh
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | | | - Hanuman Bobade
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
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4
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Karim H, Kumar S, Lan J, Tang H, Guzmán C, Xu Q, Zhang Y, Qi P, Deng M, Ma J, Wang J, Chen G, Lan X, Wei Y, Zheng Y, Jiang Q. Analysis of starch structure and functional properties of tetraploid wheat (Triticum turgidum L.) with differing waxy protein composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5974-5983. [PMID: 35445411 DOI: 10.1002/jsfa.11950] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 01/26/2022] [Accepted: 04/20/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND An increased demand for food has mirrored the increasing global population. Obesity and diabetes are two disorders induced by poor eating choices. Consequently, there is an urgent need to develop modified foods that can ameliorate such illnesses. The objective of this study was to explore the effect of Waxy genes on the structural and functional properties of starch, with the aim of improving food quality. Wild-type tetraploid wheat was compared with three mutants with different Waxy gene combinations. RESULTS The proportion of B-type granules was higher in the mutants than in the wild-type (Wx-AB), and there were significant changes in the starch granule size, number, and phenotype in the Wx free mutant (Wx-ab). The lowest branch chain length was observed in Wx-ab, whereas Wx-AB had the highest branch chain length of DP ≥ 37. Wx-ab had the highest degree of crystallinity. The crystallinity trend followed the order Wx-ab>Wx-Ab>Wx-aB>Wx-AB. The amount of slowly digestible starch (SDS) was higher in native, gelatinized, and retrograded starch in the mutant. The amount of retrograded starch was closer to gelatinized starch than to native starch. CONCLUSION Waxy proteins make a substantial contribution to starch structure. A lack of waxy proteins reduced the unit chains markedly compared with the control. Waxy proteins significantly affected the smaller and longer chains of starch. The lines with differing waxy composition had different effects on food digestion. The Wx-AB in native starch and Wx-Ab in gelatinized starch can control obesity and diabetes by slow-digesting carbohydrates and high resistance to digestion. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hassan Karim
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Sujon Kumar
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jingyu Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Huaping Tang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, Cordoba, Spain
| | - Qiang Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yazhou Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Mei Deng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiujin Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Qiantao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
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He Y, Xi H, Chen Z, Nie M, Qin W, Wang A, Liu L, Wang L, Sun J, Bai Y, Huang Y, Wang F, Tong L. Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yue He
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Huihan Xi
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Zhiying Chen
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Mengzi Nie
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Wanyu Qin
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Aixia Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Jing Sun
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Yajuan Bai
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Yatao Huang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Fengzhong Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Li‐Tao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
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6
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Effects of milling methods on the properties of rice flour and steamed rice cakes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Tian X, Wang X, Ma S, Sun B, Li L, Wang Z. Study of the ball milling condition effect on physicochemical and structural characteristics of wheat flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaoling Tian
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Binghua Sun
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Li Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Zhen Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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8
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Qin W, Lin Z, Wang A, Chen Z, He Y, Wang L, Liu L, Wang F, Tong LT. Influence of particle size on the properties of rice flour and quality of gluten-free rice bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112236] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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9
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Bressiani J, Santetti GS, Oro T, Esteres V, Biduski B, Miranda MZD, Gutkoski LC, Almeida JLD, Gularte MA. Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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10
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Tian X, Wang X, Ma S, Sun B, Qian X, Gu Y. Effect of different milling mechanical forces on the structures and properties of wheat flour. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15202] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Xiaoling Tian
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Binghua Sun
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Xiaojie Qian
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Yujuan Gu
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
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11
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Lin Z, Geng DH, Qin W, Huang J, Wang L, Liu L, Tong LT. Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Int J Biol Macromol 2021; 181:390-397. [PMID: 33794237 DOI: 10.1016/j.ijbiomac.2021.03.160] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 01/23/2021] [Accepted: 03/25/2021] [Indexed: 12/14/2022]
Abstract
This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2-8%) and the same particle size were prepared through sifting and blending of semidry-milled and dry-milled rice flour. The increase of damaged starch content led to an increase in elastic modulus (G'), viscous modulus (G″) and agglomeration of starch granules, and a decrease in peak viscosity, breakdown value and enthalpy change (ΔH). Among all the samples, the rice flour batters with damaged starch content 3% and 4% were more stable and structured, and rice flours with damaged starch content 2% and 3% showed better pasting properties. As for the sweet dumpling qualities, compact structure, weak water mobility, less water loss, slight cracking and desirable cooking and texture properties were observed in the sweet dumplings made from rice flour with damaged starch content of less than 5%. All the results demonstrated that glutinous rice flour with damaged starch content of less than 5% had good flour properties and was suitable for the production of sweet dumplings.
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Affiliation(s)
- Zexue Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Dong-Hui Geng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Wanyu Qin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Junrong Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China.
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12
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Luo S, Yan X, Fu Y, Pang M, Chen R, Liu Y, Chen J, Liu C. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill. Food Chem 2021; 348:129032. [PMID: 33508598 DOI: 10.1016/j.foodchem.2021.129032] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 12/31/2020] [Accepted: 01/04/2021] [Indexed: 12/14/2022]
Abstract
Our previous work reported that the brown rice flour prepared by low temperature impact mill possessed excellent physicochemical properties. The performance of brown rice flour in making gluten-free bread was further investigated. It was found that the starch crystal structure was destroyed and the damaged starch content increased as the particle size of brown rice flour decreased. The interaction between the starch and water in the model dough and the matrix structures among the endosperm masses were enhanced as the particle size decreased, making the gluten-free dough more viscoelastic. However, dough made with finer flour was too sticky, which limited the expansion of dough. Gluten-free bread prepared with medium-sized brown rice flour had favorable quality characterized by large specific volume, low hardness, numerous and homogeneous gas cells.
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Affiliation(s)
- Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xudong Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yuteng Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Min Pang
- Guilin Guiliu Modern Food Co, Ltd, Changjiang East Road, Guilin 541805, China
| | - Ruiyun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yunfei Liu
- Institute of Applied Chemistry, Jiangxi Academy of Sciences, 7777 Changdong Avenue, Nanchang 330096, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
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13
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Yuan TZ, Liu S, Reimer M, Isaak C, Ai Y. Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800. Food Chem 2020; 344:128616. [PMID: 33243559 DOI: 10.1016/j.foodchem.2020.128616] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 09/05/2020] [Accepted: 11/08/2020] [Indexed: 11/20/2022]
Abstract
In this study, pasting and gelling behaviors of flours were investigated at heating temperatures of 95-140 °C. Overall, both peak and breakdown viscosities of the flours were positively correlated with starch contents (p < 0.01) but inversely correlated with protein (p < 0.01) and fiber contents (p < 0.05) at 95-140 °C. When the heating temperature increased, pasting temperatures and peak viscosities of most waxy and normal flours largely remained the same, but their holding strengths and final viscosities gradually decreased. However, pulse and high-amylose maize flours required a holding temperature above 95 °C to achieve the highest peak and final viscosities. Normal maize and pulse flours formed hard gels after cooking at 120 °C, and high-amylose maize flour developed the firmest gel after cooking at 140 °C. Chemical compositions, particle sizes, and thermal properties of the studied flours influenced their pasting and gelling properties to certain levels under the different heating temperatures.
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Affiliation(s)
- Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Siyuan Liu
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada.
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14
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Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung). J FOOD QUALITY 2020. [DOI: 10.1155/2020/8899869] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.
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15
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Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties. Int J Biol Macromol 2020; 154:714-723. [DOI: 10.1016/j.ijbiomac.2020.03.150] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 03/16/2020] [Accepted: 03/16/2020] [Indexed: 11/17/2022]
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16
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A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems. Food Chem 2020; 315:126267. [DOI: 10.1016/j.foodchem.2020.126267] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 01/06/2020] [Accepted: 01/17/2020] [Indexed: 12/12/2022]
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17
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Wang Q, Li Y, Sun F, Li X, Wang P, Yang G, He G. Expression of Puroindoline a in Durum Wheat Affects Milling and Pasting Properties. FRONTIERS IN PLANT SCIENCE 2019; 10:482. [PMID: 31057584 PMCID: PMC6482235 DOI: 10.3389/fpls.2019.00482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Accepted: 03/28/2019] [Indexed: 06/09/2023]
Abstract
Durum wheat has limited culinary utilizations partly due to its extremely hard kernel texture. Previously, we developed transgenic durum wheat lines with expression of the wildtype Puroindoline a (Pina) and characterized PINA's effects on kernel hardness, total flour yield and dough mixing properties in durum wheat. The medium-hard kernel texture is potentially useful for exploring culinary applications of durum wheat. In the present study, we examined the milling parameters and flour attributes of the transgenic lines, including particle size distribution, damaged starch and water binding capacity. PINA expression results in increased break and reduction flour yield but decreased shorts. PINA expression also leads to finer flour particles and decreased starch damage. Interestingly, PINA transgenic lines showed increased peak viscosity and breakdown viscosity but leave other flour pasting parameters generally unaltered. PINA transgenic lines were associated with increased small monomeric proteins, appearing to affect gluten aggregation. Our data together with several previous results highlight distinct effects of PINs on pasting properties depending on species and variety. The medium-hard kernel texture together with improved pasting parameters may be valuable for producing a broader range of end-products from durum wheat.
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Affiliation(s)
- Qiong Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
- College of Life Science and Health, Wuhan University of Science and Technology, Wuhan, China
| | - Yin Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
- Waksman Institute of Microbiology, Rutgers, The State University of New Jersey, Piscataway, NJ, United States
| | - Fusheng Sun
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
| | - Xiaoyan Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
| | - Pandi Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
| | - Guangxiao Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
| | - Guangyuan He
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
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Wang Q, Li Y, Sun F, Li X, Wang P, Chang J, Wang Y, Yang G, He G. Co-expression of high-molecular-weight glutenin subunit 1Ax1 and Puroindoline a (Pina) genes in transgenic durum wheat (Triticum turgidum ssp. durum) improves milling and pasting quality. BMC PLANT BIOLOGY 2019; 19:126. [PMID: 30947699 PMCID: PMC6449967 DOI: 10.1186/s12870-019-1734-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Accepted: 03/20/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Durum wheat is considered not suitable for making many food products that bread wheat can. This limitation is largely due to: (i) lack of grain-hardness controlling genes (Puroindoline a and b) and consequently extremely-hard kernel; (ii) lack of high- and low-molecular-weight glutenin subunit loci (Glu-D1 and Glu-D3) that contribute to gluten strength. To improve food processing quality of durum wheat, we stacked transgenic Pina and HMW-glutenin subunit 1Ax1 in durum wheat and developed lines with medium-hard kernel texture. RESULTS Here, we demonstrated that co-expression of Pina + 1Ax1 in durum wheat did not affect the milling performance that was enhanced by Pina expression. While stacking of Pina + 1Ax1 led to increased flour yield, finer flour particles and decreased starch damage compared to the control lines. Interestingly, Pina and 1Ax1 co-expression showed synergistic effects on the pasting attribute peak viscosity. Moreover, Pina and 1Ax1 co-expression suggests that PINA impacts gluten aggregation via interaction with gluten protein matrix. CONCLUSIONS The results herein may fill the gap of grain hardness between extremely-hard durum wheat and the soft kernel durum wheat, the latter of which has been developed recently. Our results may also serve as a proof of concept that stacking Puroindolines and other genes contributing to wheat end-use quality from the A and/or D genomes could improve the above-mentioned bottleneck traits of durum wheat and help to expand its culinary uses.
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Affiliation(s)
- Qiong Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
- College of Life Science and Health, Wuhan University of Science and Technology, Wuhan, 430065 China
| | - Yin Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
- Waksman Institute of Microbiology, Rutgers, The State University of New Jersey, 190 Frelinghuysen Rd, Piscataway, NJ 08854 USA
| | - Fusheng Sun
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Xiaoyan Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Pandi Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Junli Chang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Yuesheng Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Guangxiao Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Guangyuan He
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
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Katyal M, Singh N, Chopra N, Kaur A. Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties. Int J Biol Macromol 2019; 123:1143-1149. [DOI: 10.1016/j.ijbiomac.2018.11.192] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 10/30/2018] [Accepted: 11/19/2018] [Indexed: 11/30/2022]
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Tao H, Huang JS, Xie QT, Zou YM, Wang HL, Wu XY, Xu XM. Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat. Food Chem 2018; 265:18-22. [DOI: 10.1016/j.foodchem.2018.05.065] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 05/13/2018] [Accepted: 05/14/2018] [Indexed: 11/16/2022]
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21
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Vogel C, Scherf KA, Koehler P. Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3149-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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22
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Hackenberg S, Jekle M, Becker T. Mechanical wheat flour modification and its effect on protein network structure and dough rheology. Food Chem 2018; 248:296-303. [DOI: 10.1016/j.foodchem.2017.12.054] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 12/13/2017] [Accepted: 12/13/2017] [Indexed: 10/18/2022]
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23
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Hackenberg S, Leitner T, Jekle M, Becker T. Maltose formation in wheat dough depending on mechanical starch modification and dough hydration. Carbohydr Polym 2018; 185:153-158. [DOI: 10.1016/j.carbpol.2017.12.064] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 12/22/2017] [Accepted: 12/22/2017] [Indexed: 11/16/2022]
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Guo P, Yu J, Wang S, Wang S, Copeland L. Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.021] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Siah S, Quail KJ. Factors affecting Asian wheat noodle color and time-dependent discoloration-A review. Cereal Chem 2018. [DOI: 10.1002/cche.10035] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Siem Siah
- Australian Export Grains Innovation Centre (AEGIC); North Ryde NSW Australia
| | - Kenneth J. Quail
- Australian Export Grains Innovation Centre (AEGIC); North Ryde NSW Australia
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26
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Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2974-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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28
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Shevkani K, Singh N, Bajaj R, Kaur A. Wheat starch production, structure, functionality and applications-a review. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13266] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Khetan Shevkani
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
- Centre for Applied Agriculture; Central University of Punjab; Bathinda 151001 India
| | - Narpinder Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
| | - Ritika Bajaj
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
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29
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Effect of mechanically modified wheat flour on dough fermentation properties and bread quality. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2743-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Wang S, Li C, Zhang X, Copeland L, Wang S. Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch. Sci Rep 2016; 6:20965. [PMID: 26860788 PMCID: PMC4748231 DOI: 10.1038/srep20965] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Accepted: 01/13/2016] [Indexed: 11/22/2022] Open
Abstract
Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means of DSC, we have demonstrated for the first time that at low water contents, the enthalpy change of retrograded starch is higher than that of native starch. In terms of FTIR and Raman spectroscopic results, we showed that the molecular order of reheated retrograded starch samples is lower than that of DSC gelatinized starch. These findings have led us to conclude that enthalpy change of retrograded starch at low water contents involves the melting of recrystallized starch during storage and residual starch crystallites after DSC gelatinization, and that the endothermic transition of retrograded starch gels at low water contents does not fully represent the retrogradation behavior of starch. Very low or high water contents do not favor the occurrence of starch retrogradation.
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Affiliation(s)
- Shujun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Caili Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xiu Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
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Ramirez-Cortes R, Bello-Pérez LA, Gonzalez-Soto RA, Gutierrez-Meraz F, Alvarez-Ramirez J. Isolation of plantain starch on a large laboratory scale. STARCH-STARKE 2015. [DOI: 10.1002/star.201500272] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
| | | | | | | | - José Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Iztapalapa México
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32
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Wang S, Wang J, Zhang W, Li C, Yu J, Wang S. Molecular order and functional properties of starches from three waxy wheat varieties grown in China. Food Chem 2015; 181:43-50. [DOI: 10.1016/j.foodchem.2015.02.065] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2014] [Revised: 02/12/2015] [Accepted: 02/13/2015] [Indexed: 12/14/2022]
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