Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch

Inhibitory effects of water-soluble hemicelluloses from corn bran with varying molecular weights on wheat starch digestibility

This study examined effects of corn bran hemicellulose (CBH) with three molecular weight levels-CBH-H (Mw = 789 × 103), CBH-M (Mw = 15 × 103), and CBH-L (Mw = 1 × 103)-on wheat starch digestion and explored the underlying mechanism by investigating their interactions with starch and enzymatic activities. The results demonstrated that when heated at 100 °C and 130 °C, CBH-H exhibited the strongest inhibition on peak and setback viscosity, reducing them by 49.3 % and 44.0 %, respectively. CBH-H also inhibited retrogradation after 14 d, with its relative crystallinity decreasing the most, forming an orderly honeycomb-like structure. Fluorescence spectra revealed that CBH-H shifted emission peaks of α-amylase and amyloglucosidase, thereby reducing their activities to 71.2 % and 67.7 %, respectively. Furthermore, CBH-H showed the greatest inhibition against starch digestion in vitro and in vivo, achieving 31.1 % resistant starch content and reducing postprandial blood glucose levels by 47.5 %. These findings provide new insights into the application of CBH-H in functional starchy foods.

Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles

The impact of xanthan gum (XG), sodium alginate (ALG), and carrageenan (CGN) on the gelatinization, rejuvenation, microstructure, and noodle quality of highland barley was investigated. The XG-HBS mixture demonstrated superior dilatancy, gelatinization viscosity, and dynamic moduli compared to ALG and CGN, suggesting that XG enhances starch water absorption and swelling. Furthermore, LF-NMR results indicated that hydrophilic colloids reduced T23 and increased T22, signifying a shift from free water to bound water, this also indicates that the hydrophilic colloids can inhibit the formation and long-term regeneration of short-range ordered structures. Scanning electron microscopy revealed that XG resulted in a denser network structure than the other samples. Furthermore, XG, ALG, and CGN reduced cooking loss and improved noodle hardness. These findings underscore that incorporating hydrophilic colloids is an effective strategy to enhance the quality of highland barley starch and improve highland barley-based pasta products.

Effects of deacetylated konjac glucomannan on the retrogradation properties of pea, mung bean and potato starches during the storage

The retrogradation of natural starches often leads to quality deterioration of starchy foods during storage and limits their applications, while hydrocolloids can effectively improve the quality of retrogradation starches. Therefore, the effects of deacetylated konjac glucomannan (DKGM) on the retrogradation properties of pea starch (PS), mung bean starch (MBS) and potato starch (ST) during storage were investigated. The rheological properties, water flowability, structural properties and microstructure of the samples were comparatively analyzed. The results showed that DKGM could effectively improve the viscoelasticity and pseudoplasticity of the starch gels. With the increase in the proportion of DKGM, the hardness and water retention of the composite system were improved, and the microstructure of starch gels was also enhanced. In addition, the hydrogen bonds formed between DKGM and starch molecules restricted the cross-linking of amylose and the formation of starch double-helix structure, which reduced the crystallinity of starch. In summary, DKGM enhanced the network structure of starch gels and inhibited starch retrogradation, which lays the foundation for the study of the role of DKGM in the shelf life and organoleptic qualities of starchy foods.

Construction, characterization, and properties of a probiotic delivery system based on oxidized high amylose starch

This study demonstrates the preparation of oxidized high amylose starch (OHAS) and its effect on the survival and release of Lacticaseibacillus rhamnosus GG (LGG) in the gastrointestinal tract when combined with sodium alginate (SA). OHAS with different degrees of oxidation was combined with SA, and through rheological analysis, an SA/OHAS composite with good viscoelasticity, stable structure, and favorable for probiotic colonization was selected as the probiotic carrier. Specifically, SA/OHAS showed a good encapsulation efficiency of 46.21 % and maintained good viability after gastric juice digestion, with a surviving probiotic count of 5.87 × 106 CFU/mL. It exhibits good release efficiency in intestinal fluid, with a release rate reaching 85.67 % within 2 h. In vivo intestinal transit visualization evaluation after feeding mice showed that SA/OHAS could effectively prolong the retention time of probiotics in the intestine. In vitro experiments further proved that SA/OHAS could significantly enhance the resistance of probiotics in gastric juice and provide a targeted release for intestine-specific delivery. These results provide a promising strategy for the delivery system of SA/OHAS encapsulated probiotics in oral food applications.

Effects of the hot air roasting process on brown rice moisturized by water-spraying method

The hard texture of brown rice, attributed to its bran layer, poses significant challenges in improving its palatability. This study investigated the effects of hot-air roasting on the morphological characteristics, thermal properties, and water absorption of brown rice, moisturized using a water-spraying method to enhance texture. Moisture-controlled roasting resulted in a significant difference in the L* values, with the highest observed at 20 % water content. The extent of cracking and fine fissure formation varied with roasting temperature, resulting in increased water absorption. These structural changes subsequently influenced the tan δ value, hardness, and stickiness in the rheological analysis post-cooking. The gelatinization degree significantly increased with higher roasting temperatures and retrogradation effects were noted at 130 °C and 150 °C with a 15 % water content during cooking. Texture and sensory evaluations confirmed an increase in hardness as retrogradation progressed. The observed changes in this study have a profound impact on the textural and sensory attributes of the final cooked product.

Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch

Heat-gelatinized starch (HGS), which is prepared via heat treatment, enhances viscosity and provides suitable thickening properties, which improve water retention in products. This study aimed to investigate the potential of blending gelatinized starch with edible hydrocolloids (guar gum, carrageenan (C), locust bean gum, konjac powder, and sodium alginate) to assess their effect on the stabilization of starch gelatinization and reduction of retrogradation. Optical microscopic observations revealed the disrupted structures of gelatinized starch after heat treatments, along with diminished or absent birefringence. Adding C to the gelatinized starch reduced its peak viscosity, breakdown and setback value. For the rheological analysis, heat gelatinization and hydrocolloid addition contributed to the increased elasticity and viscosity of samples. Gelatinization and hydrocolloid addition emerged as effective strategies for improving starch quality. Although it still warrants further exploration, the introduced approach holds potential for applications in the development of convenience and canned food products.

Mechanism of hydrocolloids effect on buckwheat starch gels from interaction and structural perspectives: A comparative study

Controlling the digestibility and gel properties of Tartary buckwheat starch (TBS) has become a central issue for functional foods. The effects of hydroxypropyl methylcellulose (HPMC), guar gum (GG) and Konjac glucomannan (KGM) on TBS from the interaction and structural perspectives were studied. Three hydrocolloids increased the peak, trough and final viscosity of TBS in a concentration-dependent manner. Dynamic frequency sweeps and flow state tests indicated that the TBS-hydrocolloid systems exhibited gel-like behaviour, and TBS-HPMC was more thixotropic than the other systems. The addition of hydrocolloids significantly enhanced the hardness and chewiness of the TBS gels. The structural analyses revealed that hydrocolloids did not affect the functional groups or crystalline structure of TBS, but did improve the orderliness of the systems. The interaction mechanism confirmed that hydrogen bonds and electrostatic forces are the main forces in the formation of HPMC and TBS-KGM gels; while hydrogen bonds are dominant in TBS-GG gels. Moreover, HPMC, GG and KGM can each delay starch hydrolysis to some extent, with a hydrolysis rate varying from 78.66 % ± 2.81 % to 44.8 % ± 0.35 % at three addition levels. The results can provide both theoretical and practical insights into the glycaemic control of starch and TBS-based jelly foods production.

Biopolymer-based oral films integrated with probiotic active compounds for improved health applications

Orally dissolving films (ODFs) have emerged as a versatile platform that combines convenience, efficacy, and patient compliance. In this study, the cell-free supernatant of the oral probiotic Streptococcus salivarius M18 was incorporated into various biopolymer-based ODF formulations, evaluated for demolding, fragility, and flexibility. The combination of carboxymethyl cellulose, sodium alginate, and glycerol successfully formed stable films. The films were characterized by weight, thickness, pH, and disintegration times. Fourier-transform infrared spectroscopy (FTIR) was used to analyze ODF content and release profiles in simulated saliva. Unique absorption peaks in the cell-free product-incorporated ODF samples confirmed the integration of bacterial proteins, lipids, and nucleic acids into the ODF matrix. The biological activity of the ODF carrying M18 bioactive products was assessed by its inhibitory effect on the growth of Streptococcus mutans, a pathogen linked to dental plaque and cavities. Additionally, the anti-proliferative effect on cancer epithelial cells was demonstrated. This study show that probiotic products can be integrated into bio-based thin films without losing activity, making this delivery platform promising for local and potentially systemic effects.

Short-range molecular order is the driving factor for starch digestibility and texture of alginate-encapsulated rice beads

BACKGROUND

Rice grain analogues with slow starch digestibility are commonly associated with an unsatisfactory texture, often leading to consumer dissatisfaction. Alginate encapsulation has been applied to reduce the digestibility of corn and potato starch. The fine molecular structures of rice starch can greatly determine its digestibility and texture. However, it remains unclear whether a combination of alginate encapsulation and varied starch molecular structures can be employed to create rice grain analogues that offer both slow starch digestibility and an appealing texture.

RESULTS

For the first time, the present study constructed alginate-encapsulated rice beads (as a rice grain analogue). A wide range of starch digestion rates were found among alginate-encapsulated rice beads prepared with different rice varieties, and only certain rice varieties (e.g. Subei and Nanjing) were able to result in rice beads with slower starch digestibility than their parental rice kernels. More importantly, all rice beads showed a relatively softer texture compared to their parental rice kernels. Correlation analysis showed that starch digestion rate, hardness and stickiness were all positively correlated with the ratio of short-range amorphous regions in rice bead samples, as obtained from Fourier transform-infrared spectroscopy, but not with the relative crystallinity.

CONCLUSION

Collectively, these results suggest that rice beads with slower starch digestion rate and softer texture could be obtained by choosing rice varieties that develop more short-range ordered structure after cooking. © 2024 Society of Chemical Industry.

Sustainable, cytocompatible and flexible electronics on potato starch-based films

Environmental concerns and climate protection are gaining increasing emphasis nowadays. A growing number of industries and scientific fields are involved in this trend. Sustainable electronics is an emerging research strand. Environmentally friendly and biodegradable or biobased raw materials can be used for the development of green flexible electronic devices, which may serve to reduce the pollution generated by plastics and electronics waste. In this work, we present cytocompatible, electrically conductive structures of nanocarbon water-soluble composites based on starch films. To accomplish this goal, potato starch-based films with glycerol as a plasticiser were developed along with a water-soluble vehicle for nanocarbon-based electroconductive pastes specifically dedicated to screen printing technology. Films were characterized by optical microscopy, scanning electron microscopy (SEM) mechanical properties and surface free energy.

Physicochemical characteristics of tea seed starches from twenty-five cultivars

The physicochemical features of starches separated from tea seeds of 25 cultivars were analyzed. The distinct characteristic of tea seed starches was that they had high apparent amylose content (AAC, 28.94-39.91 %) and resistant starch contents (4.64-8.24 %), suggesting that tea starch can be used for production of low glycemic index food. One cultivar (T12) had smallest breakdown (74.2 RVU) and highest gel hardness, indicating it performed stably during shear thinning, resulting in a firm texture. Another cultivar (T25) had a peak viscosity of 417.6 RVU, a large breakdown and small setback, suggesting a low tendency for retrogradation. There was a range of 61.6 °C to 77.5 °C for the peak gelatinization temperature and 0.163 to 0.390 for the flow behavior index values. These parameters could serve for selecting suitable starches with minor differences in physicochemical properties for food use. Correlation analysis indicated that AAC is a key factor determining starch retrogradation properties. The broad genetic diversity in the tea seed starch physicochemical features provided potentially versatile applications in the food industry. The results gained from the present study contribute to a better understanding of tea seed starch quality, and encourage its application in many value-added food products.

Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on "Cochayuyo" Durvillaea antarctica Seaweed Flour

This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste's rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food's extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s-1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile.

Purple rice starch in wheat: Effect on retrogradation dependent on addition amount

While individual starch types may not possess the ideal gelatinization and retrogradation properties for specific applications, the amalgamation of multiple starch varieties might bestow desirable physicochemical properties upon resulting starch-based products. This study explored the impact of incorporating purple rice starch (PRS), as a novel starch variant (up to 15 % PRS), on the gelatinization and retrogradation (within 14 days) of regular wheat starch (WS). Rheological and texture assessments demonstrated that the introduction of PRS diminished the viscoelasticity and hardness of fresh WS paste. Additionally, in the case of retrograded WS pastes stored at 4 °C for 1-14 days, the incorporation of 10 % or 15 % PRS effectively retarded the reduction in transparency and significantly reduced hardness, retrogradation degree, the ratio of absorbance at 1047/1017 cm-1, and relative crystallinity. Notably, 10 % PRS results in a more pronounced effect. Conversely, 5 % PRS induced an opposing impact on retrograded WS post-storage. Moreover, scanning electron microscopy revealed that as the proportion of PRS increased, the microstructure of gelatinized WS-PRS closely resembled that of pure PRS. In conclusion, the diverse effects of varying PRS proportions on WS alter the texture and characteristics of starch-based foods, underscoring the potential of starch blending for improved applications.

Feasibility of replacing waxy rice with waxy or sweet-waxy corn viewed from the structure and physicochemical properties of starches

To explore the feasibility of substituting waxy rice with waxy or sweet-waxy corn, eight varieties of waxy and sweet-waxy corns were selected, including three self-cultivated varieties (Feng nuo 168, Feng nuo 211, and Feng nuo 10). Their starches were isolated and used as research objects, and commercially available waxy rice starch (CAWR) and waxy corn starch (CAWC) were used as controls. X-ray diffraction, scanning electron microscopy, differential scanning calorimetry, rapid viscosity analyzer, and rotational rheometer were used to analyze their physicochemical and structural characteristics. The morphologies of all corn starch granules were generally oval or round, with significant differences in particle size distributions. All ten starches exhibited a typical A-type crystal structure; however, their relative crystallinity varied from 20.08% to 31.43%. Chain length distribution analysis showed that the A/B ratio of Jing cai tian nuo 18 and Feng nuo 168 was similar to that of CAWR. Peak viscosities of corn starches were higher than that of CAWR, except for Feng nuo 10, while their setback values were lower than that of CAWR. Except for Feng nuo 10, the paste transparency of corn starches was higher than that of CAWR (10.77%), especially for Jing cai tian nuo 18 (up to 24%). In summary, Jing cai tian nuo 18 and Feng nuo 168 are promising candidates to replace CAWR in developing various rice-based products.

The effects of different hydrocolloids on lotus root starch gelatinization and gels properties

In this study, xanthan gum (XG), sodium alginate (SA), guar gum (GG), and gum Arabic (GA), were used to modify Lotus root starch (LRS). The incorporation XG, SA, and GG significantly (p < 0.05) influence the swelling power (SP) of LRS, among which the 1.5 % of XG exhibited the highest value of 25.84 g/g at 90 °C. Gelatinization analysis revealed that XG raised the final viscosity (FV) and lowered the breakdown (BD), while SA significantly increased peak viscosity (PV) and BD. Furthermore, GG and GA exhibited a substantial reduction in setback (SB). The incorporation of XG, SA, and GG enhanced the rheological and structural properties (e.g., gel strength and elasticity) of LRS. Particularly, XG demonstrated a more prominent effect, while GA exhibited an opposite trend. Moreover, the structural analyses revealed that hydrophilic colloids have no impact on the functional group and crystal structure of the LRS. However, complex system exhibited the more stable hydrogen bonding. The addition of 1.5 % XG exhibited the most stable hydrogen bonding and highest water binding affinity. Overall, the results demonstrated the effect of different hydrophilic colloids on LRS, offering a theoretical basis for LRS applications and novel insights for the use of starches and hydrocolloids.

Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch

The sol-gel behavior of tapioca starch (TS) plays a crucial role in the processing and quality control of flour-based products. However, natural tapioca starch has low gel strength and poor viscosity, which tremendously limits its application. To solve this problem, this study investigated the effects of κ-carrageenan (KC), konjac gum (KGM), and Mesona chinensis Benth polysaccharide (MCP) on the pasting behavior, rheological, and structural properties of tapioca starch. KC, KGM, and MCP significantly increased the viscosity of TS. With the exception of high-concentration KGM (0.5 %), all other blending systems showed decrease in setback. This may be attributed to the stronger effect of the high-concentration KC (0.5 %) and MCP (0.5 %) functional groups interacting with starch. KC, KGM, and MCP effectively improved the dynamic modulus (G' and G") of TS gel and were effective in increasing the gel strength and hardness of TS. The FT-IR analysis indicated that the short-range order of TS was mainly influenced by polysaccharides through non-covalent bonding interactions. Furthermore, it was confirmed that three polysaccharides could form dense structures by hydrogen bonding with TS. Similarly, more stable structure and pore size were observed in the microstructure diagram.

Study on physicochemical properties and anti-aging mechanism of wheat starch by anionic polysaccharides

The anti-aging effects of two anionic polysaccharides AG (sodium alginate)/SSPS (soluble soybean polysaccharide) and WS (wheat starch) were evaluated, and their different mechanisms were explored. The rheological properties, gelatinization properties and aging properties were characterized. The addition of AG and SSPS changed the gelatinization parameters of WS, decreased the peak viscosity, breakdown viscosity and setback viscosity, and enhanced the fluidity of the gel system. Additionally, the starch molecular orderliness experiment showed that the relative crystallinity of starch gels decreased with the increase in AG and SSPS concentrations, indicating that the rearrangement of amylopectin was disturbed, which inhibited the cross-linking of starch molecules. The water state analysis showed that the hydrophilicity of AG and SSPS and their interactions with starch molecules influenced the relaxation behavior of water protons in the gel system in a concentration-dependent manner. In conclusion, the addition of AG and SSPS could significantly inhibit the aging of WS gels, probably due to the competition effect of AG and SSPS on water and the interaction with starch molecules. The present study results would provide new theoretical insights into WS-based food research.

Comparison of quinoa and highland barley derived dietary fibers influence on the physicochemical properties and digestion of rice starch

This study investigated the potential of highland barley and quinoa dietary fibers, rich in β-glucan and pectin respectively, as cost-effective and nutritionally valuable physical modifiers for rice starch (RS). HPAEC revealed differences between the monosaccharide composition of soluble and insoluble dietary fibers sourced from highland barley and quinoa (HSDF, HIDF, QSDF and QIDF). Results from both RVA and DSC analysis revealed that the addition of low amounts of dietary fiber significantly modified the pasting properties of RS. Notably, the addition of quinoa soluble dietary fiber (QSDF) significantly inhibits the formation of a stable gel network in rice starch, even at low concentrations (0.1 %), as confirmed by rheological measurements. Furthermore, the incorporation of QSDF effectively reduces the content of rapidly digestible starch in rice starch by 15.6 % and increases the content of slowly digestible starch, from 23.36 % ± 3.02 % to 31.07 % ± 3.98 %. By leveraging the compositional richness of these fibers, this research opens up novel opportunities for developing functional food products with improved nutritional profiles, as well as for improving texture and reducing glycemic index (GI) in starch-based foods.

A Study on the Structural and Digestive Properties of Rice Starch-Hydrocolloid Complexes Treated with Heat-Moisture Treatment

Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat-moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G', G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.

Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch

Hydrocolloids have been widely used to adjust properties of natural starches, but related research on kudzu starch is still rare. In this study, we investigated the effects of gum arabic (AG), sodium alginate (SA), locust bean gum (LG), and guar gum (GG) on kudzu starch from the perspective of its particle size, pasting, texture, rheology, dehydration rate, thermal properties, microstructure, and sensitivity to amyloglucosidase. Results showed that GG significantly increased the particle size of starch. Addition of AG led to lower peak-, final- and holding-viscosity. SA increased the retention viscosity of kudzu starch, while LG and GG increased its peak viscosity. Addition of hydrocolloids increased the hardness, chewiness, and cohesiveness of starch-hydrocolloid complexes, and reduced the dehydration rate of complex gels. Dynamic rheological data showed that the energy storage modulus (G') was significantly higher than the loss modulus (G″). The magnitude of modulus increased with frequency, and elastic properties were better than viscous properties. Thermal analysis showed that hydrocolloids increased the starting temperature (To), and the final temperature (Tc). With addition of each of these four hydrocolloids, a more regular and porous thick-wall dense structure was formed, which effectively lowered kudzu starch's sensitivity to amyloglucosidase. It indicated that the binding of hydrocolloid to starch may slow down glucose release into blood during digestion. These results will help understand effects of natural hydrocolloid on kudzu starch, as well as expanding its application in food industry.

Effect of hydroxypropyl distarch phosphate on the retrogradation properties of sterilized pea starch jelly and its possible mechanism

Due to the high content of amylose in pea starch (PS), PS jelly is prone to retrogradation during storage and its quality reduces subsequently. Hydroxypropyl distarch phosphate (HPDSP) shows a potential inhibitory effect on the retrogradation of starch gel. Based on this, five retrograded PS-HPDSP blends containing 1 %, 2 %, 3 %, 4 % and 5 % (w/w, based on the weight of PS) of HPDSP were prepared, and their long-range, short-range ordered structure and retrogradation properties, and the possible interaction between PS and HPDSP were investigated. The addition of HPDSP significantly reduced the hardness of PS jelly and maintained its springiness during cold storage, and this effect was enhanced with HPDSP dosage being from 1 % to 4 %. The presence of HPDSP destroyed both short-range ordered structure and long-range ordered structure. Rheological results indicated that all the gelatinized samples were typical non-Newtonian fluids with shear-thinning characteristics and HPDSP increased their viscoelasticity in a dose-dependent manner. In conclusion, HPDSP delays the retrogradation of PS jelly mainly by combining with amylose in PS through hydrogen bonds and steric hindrance.

Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks

Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study evaluated the effects of different concentrations of LEP addition on the quality of wheat flour gluten sticks. The gelatinization results of the products showed that the peak viscosity decreased from 454 cP to 251 cP; the breakdown value decreased from 169 cP to 96 cP; and the setback value decreased from 381 cP to 211 cP. With the increase in LEP, the radial expansion rate (RER) of L. edodes gluten sticks (LSGS) first increased and then decreased, reaching a maximum value of 1.388 in the 10% LEP group. The oil absorption rate (OAR) of LSGS increased from 5.124% to 14.852% with the increase in the amount of LEP. Additionally, texture profile analysis showed that the hardness value increased from 1148.898 to 2055.492 g; the chewiness value increased from 1010.393 to 1499.233; and the springiness value decreased from 1.055 to 0.612. Through X-ray diffraction (XRD), it was found that the crystal type was transformed from A-type crystal to B-type and V-type crystals. Low field nuclear magnetic resonance (LF-NMR) results showed that the moisture distribution in the products was basically bound water. The scanning electron microscopy (SEM) results showed that, with the increase in the LEP amount, the surface of the products changed from rough to smooth. Sensory evaluation results indicated that the products with 10% LEP helped to maintain better taste and quality of LSGS, with an average score of 7.628, which was the most popular among consumers. This study not only increases the possible raw materials for use in extruded puffed food, but also provides a new possibility for the production of high-quality edible fungi extruded products.

Influence of accelerating storage of foxtail millet on the edible and cooking quality of its porridge: An insight into the structural alteration of the in-situ protein and starch and physicochemical properties

This study aimed to elucidate the effect of the accelerating storage (40 °C, 10 weeks) of foxtail millet on the edible and cooking quality of its porridge. The structural alteration of the in-situ protein and starch in foxtail millet, as well as the physicochemical properties were investigated. Both the homogeneity and palatability of millet porridge were significantly improved after 8-week storage of millet, while its proximate compositions remained unchanged. Meanwhile, the accelerating storage increased the water absorption and swelling of millet by 20 % and 22 %, respectively. The morphological studies (using the SEM, CLSM and TEM) revealed that the starch granules in the stored millet became easier to swell and melt, leading to better gelatinization with a higher coverage extension in protein bodies. FTIR results showed that the protein hydrogen bonds in the stored millet became stronger and the starch ordered degree was reduced. Compared to the native foxtail millet, the peak, trough, final, and setback viscosity of the stored sample increased by 27 %, 76 %, 115 % and 143 %, respectively, while the onset, peak, and conclusion temperature increased by 0.80, 1.10 and 0.80 °C, respectively. Besides, the G' and G″ of the stored foxtail millet were significantly higher than its native counterpart.

Effect of starch-protein interaction on regulating the digestibility of waxy rice starch under radio frequency treatment with added CaCl2

This study investigated the effect of starch-protein interaction on regulating the digestibility of waxy rice starch under radio frequency (RF) treatment with added salts. The results showed that starch-protein interactions could significantly reduce the digestibility of waxy rice starch (WRS) under synergetic Ca²⁺-RF treatment. With the increase of Ca²⁺ content (0-2 %), the resistant starch content of WRS-WPI, WRS-SPI and WRS-PPI increased from 35.53 %, 36.12 % and 38.78 % to 51.05 %, 52.82 % and 55.93 %, respectively. The addition of appropriate Ca²⁺ content could increase the short-range ordered structure and lamella structure and form a more compact and uniform microstructure. In addition, the interaction between WRS and protein was mainly through hydrogen bonding and hydrophobic interactions during RF treatment. Furthermore, the presence of Ca²⁺ could improve the distribution and mobility of water molecules and regulate the rheological properties of WRS-protein complexes. This study offers theoretical guidance for the design and production of rice starch-based products with lower digestibility.

Tuning the electrostatic interaction between rice protein and carboxymethyl cellulose toward hydrophilic composites with enhanced functional properties

Protein-polysaccharide interactions have attracted much attention due to inherent potential in generating new structures and functionalities. In the present study, by simply mixing rice proteins (RPs) with carboxymethyl cellulose (CMC) at pH 12.0 prior neutralization, novel protein-polysaccharide complexes (RCs) were structured with water dispersibility and functionalities highly dependent on the degree of substitution (DS) and molecular weight (Mw) of CMC. Specifically, the water-dispersibility of RPs was increased from 1.7 % to 93.5 % at a RPs/CMC mass ratio of 10:1 with CMC of DS1.2 (Mw = 250 kDa). Fluorescence and circular dichroism spectra showed suppressed folding tendency of RPs by CMC during neutralizing the basicity, indicating controllable protein conformations. Furthermore, the structures of RCs became more unfolded for CMC with a larger DS or a smaller Mw. This enabled RCs with highly controllable functionalities in terms of emulsifying and foaming properties, which may have promising applications in developing food matrix with customized structures and textures.

Percutaneous Electroosmosis of Berberine-Loaded Ca2+ Crosslinked Gelatin/Alginate Mixed Hydrogel

Flexible conductive hydrogel has been driven by scientific breakthroughs and offers a wide variety of applications, including sensors, electronic skins, biomedicine, energy storage, etc. Based on the mixed-ion crosslinking method, gelatin and sodium alginate (Gel-Alg) composite hydrogels were successfully prepared using Ca²⁺ crosslinking. The migration behavior of berberine hydrochloride (BBH) in the matrix network structure of Gel-Alg hydrogel with a certain pore size under an electric field was studied, and the transdermal effect of berberine hydrochloride under an electric field was also studied. The experimental results show that Gel-Alg has good flexibility and conductivity, and electrical stimulation can enhance the transdermal effect of drugs. Gel-Alg composite hydrogel may be a new material with potential application value in future biomedical directions.

Hydrogel beads based on carboxymethyl cassava starch/alginate enriched with MgFe2O4 nanoparticles for controlling drug release

Implementing novel oral drug delivery systems with controlled drug release behavior is valuable in cancer therapy. Herein, a green synthetic approach based on the sol-gel technique was adopted to prepare MgFe₂O₄ nanoparticles at different calcination temperatures using citric acid as a chelating/combustion agent. In this context, pH-responsive and magnetic carboxymethyl starch/alginate hydrogel beads (CMCS-SA) containing the MgFe₂O₄ nanoparticles were developed as potential drug carriers for the anticancer drug (Doxorubicin, Dox) release in simulated gastrointestinal fluids. Furthermore, in vitro release behaviors validated that these beads illustrated excellent stability in the simulated stomach liquids. In contrast, the data in simulated intestinal fluids showed sustained release of Dox because of their pH-sensitive swelling characteristics. Notably, applying an external magnetic field (EMF) could accelerate drug release from the beads. The in vitro release of drugs from gel beads was mainly accomplished by a combination of diffusion, swelling and erosion. Moreover, the cell cytotoxicity test and laser confocal results showed no harmful effects on normal cells (3T3) but were significant cytotoxic to colon cancer cell lines (HCT116) by drug-loaded hydrogel beads. Therefore, the prepared gel beads could be qualified as latent platforms for controlling the release of anticancer drugs in cancer treatment.

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

The aim of the study was to investigate the influence of addition of sodium alginate (SA) and chitosan (CH) on the properties of inulin hydrogels. Inulin hydrogels (20 g/100 g) containing various additions (0.0, 0.1, 0.3, and 0.5 g/100 g) of SA and CH were produced. The hydrogels' properties were assessed based on the volumetric gel index, microstructure, yield stress, texture, stability, and color parameters. According to the findings, the inclusion of these polysaccharides had no influence on the gelation ability of the inulin solution. The physical properties of the hydrogels containing SA or CH differed from hydrogels containing only inulin (INU). The obtained microstructural pictures revealed that the addition of SA and CH resulted in the formation of hydrogels with a more compact, smooth, and cohesive structure. Consequently, they had higher yield stress, strength, and spreadability values than INU hydrogels. The addition of chitosan in comparison with sodium alginate also had a greater effect in strengthening the structure of hydrogels, especially at the level of 0.5 g/100 g. For example, the addition of this amount of SA increased the yield stress on average from 195.0 Pa (INU) to 493.6 Pa, while the addition of CH increased it to 745.3 Pa. In the case of the strength parameter, the addition of SA increased the force from 0.24 N (INU) to 0.42 N and the addition of CH increased it to 1.29 N. In the case of spreadability this increase was from 2.89 N * s (INU) to 3.44 N * s (SA) and to 6.16 N * s (CH). Chitosan also caused an increase in the stability of inulin hydrogels, whereas such an effect was not observed with the addition of sodium alginate. The gels with the addition of SA and CH also had significantly different values of color parameters. Inulin-alginate hydrogels were characterized by higher values of the color parameter a *, lower values of the color parameter b *, and in most concentrations higher values of the color parameter L * compared to inulin-chitosan hydrogels. Based on the collected data, it can therefore be concluded that through the addition of sodium alginate and chitosan, there is a possibility to modify the properties of inulin hydrogels and, consequently, to better adapt them to the characteristics of the pro-health food products in which they will be used.

Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber

This paper investigated the effect of extrusion treatment on the rheological properties, in vitro digestibility, and multi-structure of starch with or without bamboo shoot dietary fiber (BSDF). The viscoelasticity and thixotropy decreased after extrusion treatment, however, they increased after BSDF addition, and decreased with increasing BSDF content. The starch granules became smooth and formed big lumps after extrusion treatment. The dense lumps became loose after the addition of BSDF. Extrusion treatment changed the movement and arrangement of starch chains and thus the relative crystallinity and branching degree decreased by 92.6% and 40.9%, respectively. The disruption of starch further increased rapid digestion starch (RDS) content by 10%. The decreased disruption of starch granules and increased entanglement between BSDF and starch decreased the RDS content. The addition of BSDF is a novelty method to enhance the nutritional properties and control the physicochemical properties of extruded starchy foods.