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Zeng Y, Wang J, Bao M, Wu Y, Chen Z. Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion. Foods 2025; 14:1040. [PMID: 40232060 PMCID: PMC11941690 DOI: 10.3390/foods14061040] [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: 02/20/2025] [Revised: 03/11/2025] [Accepted: 03/12/2025] [Indexed: 04/16/2025] Open
Abstract
Whole grain foods have been recommended to preserve biologically active components and benefit human health. The effect of the addition amount of whole sweet potato flour (WSPF, 25%, 51%, and 75%) on the physicochemical and structural properties of extruded whole-grain noodles was evaluated. Compared with traditional wheat flour (WF), the increased content of WSPF led to an enhancement in the dough's water retention capacity, resulting in the reduction of dough development time and stability time. The modulus of elasticity and the modulus of loss of the dough exhibited a positive correlation with the proportion of WSPF added, while the tangent value and maximum creep flexibility were negatively correlated. Confocal laser scanning microscopy (CLSM) observed that WSPF induced protein aggregation in the dough. Compared to conventional WF, the increased incorporation of WSPF resulted in improved textural characteristics of the extruded noodles. Sensory evaluation indicated that the addition of WSPF could enhance the quality of the noodles by imparting a sweet potato aroma, a distinctive color, and a satisfactory taste. These characteristics were correlated with their enhanced relative crystallinity, enthalpy, and short-range ordered structure. Additionally, 75% whole-grain sweet potato noodles exhibited the highest relative crystallinity (11.05%), enthalpy of pasting (ΔH, 22.6 J/g), and short-range ordered structure (0.78). SEM results indicated that the presence of holes in the cross-section of the sweet potato extruded noodles facilitated their rapid rehydration. Overall, the whole-grain sweet potato noodles have great potential in promoting the textural, sensory, and nutritional properties compared to traditional wheat noodles.
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Affiliation(s)
- Yan Zeng
- Glycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (J.W.); (M.B.)
| | - Jie Wang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (J.W.); (M.B.)
| | - Mengxiao Bao
- Glycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (J.W.); (M.B.)
| | - Yue Wu
- Glycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (J.W.); (M.B.)
- College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhigang Chen
- Glycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (J.W.); (M.B.)
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2
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Zhang Y, Mei X, Li W, Pan Y, Cheng H, Chen S, Ye X, Chen J. Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review. Food Chem 2025; 467:142351. [PMID: 39647389 DOI: 10.1016/j.foodchem.2024.142351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2024] [Revised: 11/26/2024] [Accepted: 12/02/2024] [Indexed: 12/10/2024]
Abstract
Diabetes has become a significant global health issue, driving the adoption of low glycemic index (GI) diets and positioning low-GI foods as a key research focus. Although methods for lowering the GI of foods have been reviewed, a comprehensive analysis of the underlying mechanisms is lacking. Moreover, GI-lowering techniques, whether through exogenous additives or specific processing methods, can influence food sensory qualities and impact storage stability. However, systematic reviews on these effects are limited. This review summarizes mechanisms for reducing the GI of starchy foods, focusing on four key strategies: inhibiting digestive enzymes, altering substrate structure, blocking enzyme-substrate interactions, and stimulating insulin secretion. It also addresses the sensory impacts of these GI-reduction methods. Additionally, the review evaluates how certain nutrient additions affect food stability during storage, aiming to offer scientific guidance for the development of low-GI starchy foods.
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Affiliation(s)
- Yujie Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China
| | - Xingyu Mei
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China.
| | - Wenqing Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China
| | - Yuxing Pan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; School of Biological and Chemical Engineering, NingboTech University, Ningbo, China.
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3
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Zhu Y, Sang L, Sharafeldin S, Zhao L, Chen R, Wang C, Xue Y, Shen Q. The effects of chitosan oligosaccharides on the structure and shelf-life of whole-millet cakes. Food Chem 2025; 466:142267. [PMID: 39631132 DOI: 10.1016/j.foodchem.2024.142267] [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: 06/15/2024] [Revised: 11/16/2024] [Accepted: 11/24/2024] [Indexed: 12/07/2024]
Abstract
The production of high-quality gluten-free whole-millet cakes presents significant challenges to the food industry. This research examined the impact of chitosan oligosaccharides (COS) on the structural properties and shelf life of whole-millet cakes. Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed that hydrogen bonding between COS and millet starch reduced the relative crystallinity of the cakes. Increased concentrations of COS were associated with a reduction in free water migration within the system, thereby enhancing water retention capacity. A suitable concentration of COS contributed to a more continuous protein network structure, preserving the internal integrity of the cakes. At a COS concentration of 0.8 %, minimal changes were observed in color, hardness, springiness, and moisture loss during storage. Furthermore, the incorporation of COS extended the shelf-life of the cakes by 3-6 days. These findings suggest that COS enhances the quality and storage stability of gluten-free food products.
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Affiliation(s)
- Yiqing Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
| | - Luman Sang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
| | - Sameh Sharafeldin
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Department of Food and Dairy Sciences and Technology, Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt
| | - Liangxing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
| | - Rui Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
| | - Chao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
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Xiong S, Tao P, Yu Y, Wu W, Li Y, Chen G, Si J, Yang H. Effect of Polygonatum cyrtonema Hua polysaccharides on gluten structure, in vitro digestion and shelf-life of fresh wet noodle. Int J Biol Macromol 2024; 279:135475. [PMID: 39260637 DOI: 10.1016/j.ijbiomac.2024.135475] [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: 06/10/2024] [Revised: 08/14/2024] [Accepted: 09/06/2024] [Indexed: 09/13/2024]
Abstract
This study aimed to investigate the effects of raw Polygonatum cyrtonema Hua polysaccharides (RPCPs) and "zhi" P. cyrtonema Hua polysaccharides (ZPCPs) on the gluten structure, in vitro digestion, and shelf life of fresh wet noodles (FWN). The results demonstrated that incorporating PCPs improved the cooking and sensory qualities of FWN. Moreover, the shelf life of FWN was extended by 6 days with 1.5 % RPCPs (w/w) compared with the control FWN. Furthermore, incorporating 1.5 % ZPCPs led to a 1.2- and 0.2-fold increase in the disulfide bond and α-helix content, respectively, compared with the control FWN. This resulted in enhanced gluten structure, improved springiness and viscidity, and reduced cooking loss by 14.47 %-52.19 %. The scanning electron microscopy analysis revealed that the starch particles were entrapped by PCPs, leading to higher gelatinization temperature and lower setback value of FWN, thereby reducing the starch digestion ratio to 55.50 %. In summary, the findings suggested that FWN containing PCPs can extend shelf life, improve taste, and slow starch digestion staple.
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Affiliation(s)
- Siqing Xiong
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China
| | - Pengcheng Tao
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China
| | - Yuanguo Yu
- Hemudu Yuanguo Agricultural Products Development Co., Ltd, Yuyao 315414, China
| | - Wenbing Wu
- Hunan Fenggu Food Technology Co., Ltd, Loudi 417612, China
| | - Yongxin Li
- College of Food and Health, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China
| | - Gang Chen
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China
| | - Jinping Si
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China.
| | - Huqing Yang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China.
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Shao J, Li J, Zhao Y, Huang R, Guo A, Hou L, Leng X, Li Q. Extraction and Structural Characterization of Four Grape Polysaccharides and Their Protective Effects in Alcohol-Induced Gastric Mucosal Injury. Foods 2024; 13:3500. [PMID: 39517282 PMCID: PMC11545244 DOI: 10.3390/foods13213500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2024] [Revised: 10/28/2024] [Accepted: 10/29/2024] [Indexed: 11/16/2024] Open
Abstract
Grapes, recognized as a nutritionally rich fruit, have been found through extensive research to contain various bioactive components. However, the roles of polysaccharides and their bioactive properties remain unclear. Based on this, in our research, four different grape polysaccharides were obtained using an enzymatic-assisted extraction method. We investigated and compared their physicochemical properties, antioxidant activities, and protective effects on gastric mucosa in mice. The results indicated that the monosaccharide compositions of these specific grape polysaccharides were similar; however, their molar ratios, molecular weights, and morphological characteristics varied. The results of radical scavenging tests revealed that red-fleshed grape polysaccharide (RFP) exhibited superior antioxidant properties. In vivo assessments demonstrated that RFP protects against gastric mucosal injury in mice by inhibiting inflammation and radical generation. Therefore, the polysaccharide from red-fleshed grape holds potential application value in the pharmaceutical and food industries.
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Affiliation(s)
- Jian Shao
- National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China; (J.S.); (J.L.); (R.H.); (A.G.); (X.L.)
- Beijing Shengtaier Technology Co., Ltd., Beijing 100083, China
| | - Jizhen Li
- National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China; (J.S.); (J.L.); (R.H.); (A.G.); (X.L.)
| | - Yonghui Zhao
- Qingdao Central Hospital, University of Health and Rehabilitation Sciences, Qingdao 266000, China;
| | - Rong Huang
- National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China; (J.S.); (J.L.); (R.H.); (A.G.); (X.L.)
| | - Aixin Guo
- National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China; (J.S.); (J.L.); (R.H.); (A.G.); (X.L.)
| | - Lijuan Hou
- Weihai Academy of Agricultural Sciences, Weihai 264299, China;
| | - Xiangpeng Leng
- National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China; (J.S.); (J.L.); (R.H.); (A.G.); (X.L.)
| | - Qiu Li
- National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China; (J.S.); (J.L.); (R.H.); (A.G.); (X.L.)
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6
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Mo H, Xing Y, Xu P, Wan L, Dai J, Gong A, Zhang Y, Wang X, Fu Y. Insight into the effect of potassium carbonate on the physicochemical and structural properties of starch isolated from hot-dry noodles. Int J Biol Macromol 2024; 278:135062. [PMID: 39182896 DOI: 10.1016/j.ijbiomac.2024.135062] [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: 04/24/2024] [Revised: 07/15/2024] [Accepted: 08/23/2024] [Indexed: 08/27/2024]
Abstract
The objective of this study was to investigate the changes in physicochemical and structural properties of starch isolated from hot-dry noodles (HDNS) treated with different contents of potassium carbonate (K2CO3). The results demonstrated that the existence of K2CO3 increased the WHC and hardness of HDNS gel with an elevated storage modulus. Meanwhile, K2CO3 promoted the gelatinization of HDNS, which displayed higher viscosity and swelling power. Moreover, the relative crystallinity of HDNS were improved. K2CO3 facilitated the transformation of HDNS from an amorphous to a more ordered and crystalline structure. Simultaneously, the microscopic characteristics exhibited that K2CO3 promoted the partial fusion of starch particles to form aggregates, and the particle size became larger. In conclusion, the physicochemical and structural properties of HDNS were improved effectively with the incorporation of K2CO3, and the research results provided new insights for the processing of high-quality hot-dry noodles.
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Affiliation(s)
- Huiling Mo
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yaonan Xing
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Peng Xu
- Wuhan Jinxiangyuan Food Co., Ltd, Wuhan 430040, China
| | - Liuyu Wan
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jinjun Dai
- Angel Yeast Co., Ltd, Yichang 443003, China
| | | | - Yan Zhang
- Angel Yeast Co., Ltd, Yichang 443003, China
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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Wan L, Wu X, Xu P, Xing Y, Xiao S, Fu Y, Wang X. Effects of freeze-thaw cycles on the quality of Hot-dry noodles: From the moisture, starch, and protein characteristics. Food Chem 2024; 447:138996. [PMID: 38492293 DOI: 10.1016/j.foodchem.2024.138996] [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: 09/25/2023] [Revised: 01/27/2024] [Accepted: 03/09/2024] [Indexed: 03/18/2024]
Abstract
Freeze-thaw cycles (FTC) could cause damage to food during storage. The effects of different FTC on Hot-dry noodles (HDN) in terms of quality, moisture, starch, and protein characteristics were studied. This study showed that FTC decreased the texture properties and water absorption of HDN. Meanwhile, cooking loss was significantly increased after FTC. The water content of HDN was decreased and water migration was increased during FTC. In addition, results showed that FTC destroyed the order structure and increased the crystallinity of starch in HDN. Under FTC, the disulfide bond of HDN was broken, the free sulfhydryl group was increased, and the electrophoretic patterns confirmed the protein depolymerization. The microstructure also showed that the gluten network became incomplete and starch was exposed outside the substrate. This study expounded the mechanism of HDN quality deterioration during FTC, which laid a foundation for the development and improvement of frozen and freeze-thaw noodles.
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Affiliation(s)
- Liuyu Wan
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiude Wu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Peng Xu
- Wuhan Jinxiangyuan Food Co., Ltd., Wuhan 430040, China
| | - Yaonan Xing
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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Xie Q, Liu X, Liu H, Zhang Y, Xiao S, Ding W, Lyu Q, Fu Y, Wang X. Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch. Int J Biol Macromol 2023; 229:363-371. [PMID: 36581041 DOI: 10.1016/j.ijbiomac.2022.12.253] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation behaviors of wheat starch during storage. The rheological, pasting, swelling properties, molecular order, water migration, and microstructure of wheat starch gels were evaluated. Our results showed that garlic peptides effectively reduced the storage and loss modulus of wheat starch. The physical properties indicated that garlic peptides suppressed the swelling and gelatinization of starch, which exhibited higher water holding capacity and lower water migration. In addition, garlic peptides incorporated wheat starch exhibited the lowest gel hardness during storage. X-ray diffraction and Fourier Transform Infrared Spectroscopy analysis indicated that garlic peptides could reduce the crystallinity and inhibit the formation of ordered structures in wheat starch gel. The microstructure observation showed that the gel with garlic peptides maintained the integrity of the network structure. Consequently, garlic peptides are expected to be an effective natural additive to inhibit starch staling and provide new insights for starch-based foods.
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Affiliation(s)
- Qianran Xie
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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