Effect of the addition of modified starch on gelatinization and gelation properties of rice flour

New insight into amino acids on the structure and rheological properties of rice starch via ultra-high pressure processing

There is a lack of research on the effects of amino acid starch interaction on the functional properties of products during Ultra-high pressure (UHP) processing. The functional properties of rice starch with the addition of Glu, Ala and Lys were studied under UHP processing. At 400 MPa, all amino acids reduced G' and weakened the gel strength, and the gel strength order was as follows: Control > Ala > Glu > Lys. At 500 MPa, Glu increased G' and G″, and enhanced the strength of the gel, but the addition of Lys had the opposite effects, the gel strength order was as follows: Glu > Ala > Control > Lys. With the increased of treatment pressure and time, the G' and G″ of all samples treated at 500 MPa decreased, and the gel strength weakened. This study will expand the application scope of rice starch as food gelling agents and functional food.

Factors and modification techniques enhancing starch gel structure and their applications in foods:A review

The formation of starch gel structure results from the gelatinization and retrogradation of starch in aqueous solutions, which plays a crucial role in determining the quality and functional properties of starchy foods. The gelation ability of many native starches is limited and their structure is weak, which restricts their application. Therefore, how to enhance the gel structure of starch is of great significance to food science and industry. In this paper, the mechanism of starch gel formation was reviewed, and the research progress of starch composition, retrogradation conditions, food composition and modification methods were reviewed. Meanwhile, the applications of enhanced starch gel structures in food quality, nutrition, packaging, and 3D printing were discussed. This review provides valuable references for researchers and producers to develop high-quality and nutritious starch-based foods and further expand the applications of starches.

Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder

To promote the application of freeze-thaw-dehydrated (FTD) potatoes and their gels, this study aimed to investigate the effects of freezing temperature on the physicochemical and gel properties of FTD potato powder and their correlation. The results revealed that, as the freezing temperature decreased, the solubility exhibited an overall downwards trend resulting from soluble solids and amylose liberation. Owing to the better cell integrity at -20 °C, the solubility was greater than that of the other treatment groups. In contrast, the trough viscosity and melting enthalpy increased, and the final viscosity, and setback first increased but then decreased. Regarding the properties of the FTD potato powder gel, the storage modulus, loss modulus, hardness, adhesiveness, chewiness, and consistency first increased but then decreased with decreasing freezing temperature. At a moderate freezing temperature (-20 °C), the solubility and stability of the FTD potato powder were well maintained, and the final viscosity, setback, and hardness reached their highest values. Correlation analysis revealed that, with decreasing freezing temperature, the amount of FTD potato powder initially increased, followed by a decrease in the final viscosity and setback. This trend was positively correlated with the hardness of the FTD potato gel (r = 0.98, r = 0.93).

Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour

This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0-15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry.

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough

In a previous study, rice bread was prepared using a combination of rice-wheat mixed flour. To investigate the impact of the partial adoption of extruded rice flour (ERF) on mixed flour (MF) and mixed dough (MD), the effects of adding ERF on the pasting, mixing characteristics, texture, and water retention of the MF and MD were examined by a rapid visco analyzer (RVA), Mixolab, texture profile analysis (TPA), and a low-field nuclear magnetic resonance analyzer (LF-NMR). The PV, TV, BD, FV, and SV of the MF declined as the incorporated amount of ERF increased. There was no significant difference in the PT at the 5-15% addition level (p < 0.05), but it showed an increasing trend at the 20-30% level (p < 0.05). The incorporation of ERF led to a significant increase in the water absorption (WA) of the MD, while the DT, ST, C2, C3, C4, and C5 exhibited a declining trend. The texture analysis revealed a significant decrease in the dough hardness with the addition of ERF, with a 55% reduction in the hardness of the 30% improved mixed dough (IMD), and the cohesiveness increased significantly (p < 0.05). The IMD was mainly composed of weakly bound water. The content of weakly bound water increased with the ERF amount.

Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment

In this study, modified rice flour with high resistant starch (RS) content was prepared by dual hydrothermal treatment, which combined the heat-moisture treatment with the pressure-heat treatment method. The effects of dual hydrothermal treatment on the structure and properties of modified rice flour and their relationship with RS content were further discussed. The results showed that the RS content of modified rice flour was higher than that of rice flour (RF), and dual hydrothermal treatment was more effective than single hydrothermal treatment. Adhesion and aggregation occurred between the particles of modified rice flour. Both crystallinity and short-range ordering were increased in modified rice flour compared to RF. Moreover, the modified rice flour of dual hydrothermal treatment had higher crystallinity and a more ordered short-range structure of starch, which improved RS content to a certain extent. Compared to single hydrothermal treatment, the modified rice flour of dual hydrothermal treatment had a lower viscoelasticity and a better thermal stability. Both RF and modified rice flour gels were composed mainly of free water, with minimal amounts of bound and immobile water. The study may provide a reference for the production and application of modified rice flour.

Effect of modified starches on the quality of skins of glutinous rice dumplings

This study aimed to investigate the influence of modified starches on the quality of skins of glutinous rice dumplings (SGRDs), including changes in textural properties, pasting parameters, microstructure, color, transparency, and sensory quality. The results showed that the addition of a single acetylated-modified cassava or potato starch or composite modified cassava and potato starch in a ratio of 2:1 can improve the quality of SGRDs. The springiness and lightness of SGRDs increased, and the transparency increased from 3.22 % to 6.18 %. The cooked samples had delicate mouth-feel, uniform color and luster, good transparency, no depression, and low weight loss and did not stick to the teeth. Moreover, the total consumer acceptability score increased from 60.67 to 89.33, indicating that these products were widely accepted by consumers. However, the addition of hydroxypropyl-modified cassava starch or its composite with other two modified starches had no apparent effect on the quality of SGRDs. In conclusion, the quality of SGRDs were significantly improved by the addition of single or composite acetylated-modified starches. This study provides a theoretical basis for improving the quality of SGRDs.

Development and applications of enzymatic modified starch with high water solubility providing a continuous supply of glucose

Amylopectin clusters (APCs) are produced by cyclodextrin glucanotransferase (EC 2.4.1.19). Their solubility rate in aqueous solution was found to be 16.7 %. The weight-average molecular weight of APCs is ∼105 Da, as determined by multiangle laser light scattering analysis. Side chain length analysis indicated that the relative proportions of side chains with a degree of polymerization in the ranges of 2-8 and 25-50 decreased and increased, respectively, during preparation of APCs. In the exercise experiment, the blood glucose level of rats was higher in the APC-treated group than in the groups treated with commercial carbohydrate supplement (CCD) and glucose. In the forced swimming test, the swimming time in the APC and CCD groups increased by 22.6 % and 31.1 %, respectively, compared with the glucose administration group. The insulin levels were also similar between the APC and CCD groups. However, the glycogen levels in the liver and muscles of mice were significantly higher in the APC group than control group. These results suggest that APCs could potentially enhance endurance when added to sports drinks.

Formation mechanism of starch nanocrystals from waxy rice starch and their separation by differential centrifugation

Starch nanocrystals (SNCs) were prepared from waxy rice starch via sulfuric acid hydrolysis. The objective focused on the following: i) the hydrolysis kinetics and structural properties of SNCs; ii) the effects of differential centrifugation on the yield and size distribution of SNCs. The hydrolysis was divided into a rapid hydrolysis stage in the initial two days and a slow hydrolysis stage after two days. During the two-day hydrolysis, the average diameter of SNCs reached 244 nm. After two days of hydrolysis, the degree of crystallinity, crystallite size, and melting temperature and enthalpy increased. The proportion of A-branched chains decreased, whereas the proportion of B1-branched chains and molecular weight did not change considerably. Thus, the reaction in the slow hydrolysis stage could be considered as the surface modification and gradual release of SNCs. Furthermore, SNCs with a small size and high charge density could be used for differential centrifugation.

Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice

In this study, the effects of lactic acid bacteria (LAB) fermentation on the physicochemical and structural characteristics of mixed starches in blends of glutinous and japonica rice were investigated. Five starter cultures improved in varying degrees the hydration ability, transparency, and freeze-thaw stability of the mixed starches. Mixed starch I, prepared by fermentation of Lactobacillus acidophilus HSP001, exhibited optimal water-holding capacity, solubility, and swelling power. In comparison, mixed starches V and III involved fermentation of L. acidophilus HSP001 and Latilactobacillus sakei HSP002, using ratios of 2:1 and 1:1 to achieve higher transparency and freeze-thaw stability, respectively. The LAB-fermented, mixed starches exhibited excellent pasting properties due to their high peak viscosities and low setback values. Moreover, the viscoelasticity of mixed starches III-V, prepared by compound fermentation of L. acidophilus HSP001 and L. sakei HSP002 in ratios of 1:1, 1:2, and 2:1, respectively, proved superior to their single strain fermentation counterparts. Meanwhile, LAB fermentation resulted in reduced gelatinization enthalpy, relative crystallinity, and short-range ordered degree. Thus, the effects of five LAB starter cultures on mixed starches were inconsistent, but these results provide a theoretical basis for the application of mixed starches. PRACTICAL APPLICATION: Lactic acid bacteria was used to ferment blends of glutinous and japonica rice. Fermented mixed starch had better hydration, transparency, and freeze-thaw stability. Fermented mixed starch exhibited nice pasting properties and viscoelasticity. LAB fermentation corroded starch granules, leading to the decrease of ΔH. Relative crystallinity and short-range order of fermented mixed starch decreased.

Curcumin-infused xerogel-based nutraceutical development and its 4D shape-shifting behavior

Cereal-based functional foods with shape-changing (four-dimensional [4D]) properties is a novel approach in the current scenario. The main objective of the research is to develop a bioactive compound incorporated in flat two-dimensional xerogel and its hydromorphic three-dimensional shape transformation. The spray-dried curcumin at three different concentrations was incorporated with hydrogel (wheat-barley flour 8%), and flat xerogel was formed by sessile drop drying at 30°C and 78% relative humidity. The top smooth and rough bottom surface of xerogel provided anisotropic swelling properties during the shape transformation. The antimicrobial and antioxidant properties of xerogel were examined, and the retention of curcumin during the shape transformation was also examined during the research. The porous structure of barley-wheat xerogel has enhanced the incorporation of water-insoluble bioactive components like curcumin. The diffusion properties of curcumin xerogel provided an antimicrobial effect against gram-negative pathogenic bacteria. The optimum temperature (70°C) during the shape-shifting provides the retention of bioavailability and functional properties of curcumin. The work describes the opportunities for developing xerogel incorporated with more bioactive and functional components and study its stability and hydromorphic 4D shape-changing behavior. PRACTICAL APPLICATION: Xerogel is a good carrier for different bioactive components. The development of curcumin-infused biodegrade, non-toxic, and cereal-based xerogel provide an excellent opportunity for the delivery of curcumin in a cost-effective way. The shape-changing easily consumable forms of xerogel will attract more consumers, and it retains the bioavailability of infused compounds during processing.

Effects of Hydroxypropyl and Lactate Esterified Glutinous Rice Starch on Wheat Starch Gel Construction

An investigation was conducted into the impacts of hydroxypropyl glutinous rice starch (HPGRS) and lactate-esterified glutinous rice starch (LAEGRS) on a dilute solution and gel properties of wheat starch (WS) at different proportions (0%, 1%, 3%, 5%, and 10%). The results of dilute solution viscosity showed that hydroxypropyl treatment of glutinous rice starch (GRS) could promote the extension of GRS chains, while lactate esterification led to the hydrophobic association of GRS chains, and the starch chains curled inward. Different HPGRS: WS and LAEGRS: WS ratios, β > 0 and ∆b > 0, showed HPGRS and LAEGRS produced attractive forces with WS and formed a uniform gel structure. Compared with WS gel, HPGRS, and LAEGRS could effectively delay the short-term aging of WS gels, and LAEGRS had a more significant effect. HPGRS increased the pasting viscosity, viscoelasticity, and springiness of WS gels, reduced the free water content, and established a tighter gel network structure, while LAEGRS had an opposite trend on WS. In conclusion, HPGRS was suitable for WS-based foods with stable gel network structure and high water retention requirements, and LAEGRS was suitable for WS-based foods with low viscosity and loose gel structure.

Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls

The effects of different modified starch and gums on the physicochemical, functional, and microstructural properties of tapioca pearls were investigated. The addition of starch acetate (SA) and carboxymethylcellulose (CMC) improved the springiness, hardness, cooking properties, and overall acceptability of pearls. Samples added with CMC presented higher peak viscosities, breakdown viscosities, onset gelatinization temperature, and lower enthalpy of gelatinization values compared to control pearls. Furthermore, Rheology and LF-NMR results indicated that all five kinds of modifiers promoted the formation of tighter network structures in products. SEM showed that the addition of SA and hydroxypropyl distarch phosphate (HDP) could fill the voids in the internal gel network of the pearls, thus promoting the formation of a continuous phase network. This study proved SA, HDP, and CMC as modifiers could have tremendous potential to improve the quality of pearls before and after cooking.

The impact of various exogenous type starch on the structural properties and dispersion stability of autoclaved lotus seed starch

In order to investigate the effects of exogenous V-type starch on the structural properties and dispersion stability of lotus seed starch after autoclave treatment, the crystal structure, molecular structure, and dispersion stability were analyzed and discussed, as well as compared with exogenous A-type and B-type starches. Analysis of structural properties indicated that the addition of different crystal nuclei led the crystallization of disordered helices to a specific direction. The B- and V-type starch addition increased the crystallinities of starch and enhanced the ordered arrangement of disordered helices, whereas A-type starch had no significant positive influence on the stability of starch system. The microstructure observation showed that A- and B-type starch addition led to a rough and porous morphology of starch particles; the presence of V-type starch retarded the agglomeration and retrogradation of starch after autoclaving. Analysis of contact angle and dispersion stability revealed that the addition of various exogenous starch increased the contact angle of starch particles in different extent, suggesting the enhancement of hydrophobicity. But B-type starch addition resulted in the poor dispersion stability compared to A-type starch, instead V-type starch addition improved the dispersion stability of starch in aqueous solution, allowing the particles to stay dispersed for 141.12 ± 6.52 min. These results provided a theoretical basis for the effects of exogenous type starch on original starch properties, and revealed the potential of V-type starch as dispersion stabilizer.