1
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Gu Y, Chen B, Xu R, Liu T, Huangfu J, Zhou F, Zhao M, Zhao Q. Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch. Food Chem 2024; 443:138518. [PMID: 38280365 DOI: 10.1016/j.foodchem.2024.138518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 01/18/2024] [Accepted: 01/18/2024] [Indexed: 01/29/2024]
Abstract
Effects of heat treatment (100 °C) at different moisture content (13-70 %) on the structural, gelation and digestive properties of starch in real mung bean flour (MBF) systems are investigated. The results showed that the structural destruction of the starch, the starch-lipid complexion and starch-protein interaction were promoted with increasing moisture content. The starch-protein interaction was mainly driven by hydrophobic interaction forces, leading the increase of total phase transition enthalpy. Even though starch retained ordered structure after heating at 50 %-70 % moisture, the typical pasting curve almost disappeared. The less leached amylose to construct the continuous phase, and more flexible amylopectin swollen granules dispersed in the matrix may weakened the viscoelasticity of the gels. As a result, two distinct gel textures were presented: soft solids with good water-binding capacity (below 30 %) and pasty fluids (above 40 %). Starch-lipid/protein interactions were demonstrated to retard the digestion rate of starch during MBS gelatinization according to the two-stage first-order kinetic and LOS (logarithm of the slope) models.
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Affiliation(s)
- Yue Gu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bifen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Rong Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Junjing Huangfu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Feibai Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou, 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou, 510640, China.
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2
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Chen W, Jia R, Liu L, Lin W, Guo Z. Comparative study on dynamic in vitro digestion characteristics of lotus seed starch-EGCG complex prepared by different processing methods. Food Chem 2024; 455:139849. [PMID: 38823120 DOI: 10.1016/j.foodchem.2024.139849] [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: 04/09/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/03/2024]
Abstract
To study the effect of starch-polyphenol interaction induced by different processing methods on digestion characteristics, a dynamic in vitro human gastrointestinal system was employed to investigate the digestive characteristics of lotus seed starch-epigallocatechin gallate (EGCG) complex (LS-EGCG) prepared by different processing methods. Digestion altered crystal structure, particle size, morphology, pH, starch hydrolysis, and EGCG content. Processing broke physical barriers, reducing particle size by enzyme erosion. Enzymatic hydrolysis gradually exposed EGCG, indicated by green fluorescence. Heat and high pressure treatments enhanced starch dissolution, increasing sugar accumulation and hydrolysis. However, ultrasonic-microwave and high pressure microfluidization treatments formed dense structures, decreasing hydrolysis rates. Overall, the complex formed by high pressure microfluidization showed better enzyme resistance. The results provide a scientific basis for the development of food with quality and functional properties.
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Affiliation(s)
- Wenjing Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China
| | - Ru Jia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China
| | - Lu Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China
| | - Wanyi Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China.
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3
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Li Y, Ji S, Xu M, Zhou Z, Zhao X, Shen J, Qin Z, Tian S, Lu B. Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam. Int J Biol Macromol 2024; 271:132572. [PMID: 38782328 DOI: 10.1016/j.ijbiomac.2024.132572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/11/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Yam is a dual-purpose crop as both medicine and food. However, the mechanism controlling the eating quality of yam remains to be elucidated. This study explored the influence of starch multiscale structure on the texture of yam. The results indicated that FS and RC yam have higher hardness and chewiness, while BZ, XM, and PL yam possess waxiness, Fineness, and Stickiness. Statistically, high amylose (AM) can increase hardness, chewiness, and compactness; and average molecular size (Rh) is positively correlated with stickiness, fineness, and waxiness. Specifically, medium- and long-chain amylose (1000 < X ≤ 10,000) and amylopectin (24 < X ≤ 100), particularly medium-chain amylose (1000 < X ≤ 5000) and long-chain amylopectin (24 < X ≤ 36), primarily affect sensory and rheological stickiness. The long chains of amylose form a straight chain interspersed in the crystalline and amorphous regions to support the entire lamellar structure. Higher proportion of amylose long chains, promoting the starch's structural rigidity, which in turn enhanced its hardness-related attributes. Moreover, a higher ratio of long chains within amylopectin results in tightly intertwined adjacent outer chains, forming double helix crystalline zones. This consequently augmenting the texture quality linked to stickiness-related attributes.
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Affiliation(s)
- Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Minghao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Zhenjiang Zhou
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Xi Zhao
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Jianfu Shen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Zihan Qin
- Food Sensory Science Laboratory of Zhejiang Gongshang University, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Shiyi Tian
- Food Sensory Science Laboratory of Zhejiang Gongshang University, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China.
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4
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Zhang Y, Wang D, Zhang Z, Guan H, Zhang Y, Xu D, Xu X, Li D. Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten. Compr Rev Food Sci Food Saf 2024; 23:e13353. [PMID: 38660747 DOI: 10.1111/1541-4337.13353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 03/12/2024] [Accepted: 04/03/2024] [Indexed: 04/26/2024]
Abstract
Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a "green-label" feature, which satisfies the consumers' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.
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Affiliation(s)
- Yao Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Zhihong Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Huanan Guan
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yanjie Zhang
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dan Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
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5
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Mulargia LI, Lemmens E, Korompokis K, Reyniers S, Gebruers K, Goos P, Gamboa Carlosama NA, Wouters AGB, Delcour JA. Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach. Food Chem 2024; 435:137601. [PMID: 37776657 DOI: 10.1016/j.foodchem.2023.137601] [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: 03/13/2023] [Revised: 09/01/2023] [Accepted: 09/24/2023] [Indexed: 10/02/2023]
Abstract
An I-optimal response surface experimental design revealed impacts of dough moisture content (DMC, 14-22%) and level of wheat flour substitution (10-50%) by wheat gluten and one of six different native starches [wheat, (waxy) maize, rice, potato, pea] on sugar-snap cookie starch thermal properties, in vitro starch digestion, dough and cookie hardness and spread ratio. Increasing DMCs from 14 to 22% increased the cookie starch digestion rate constants of each starch source used. A linear increase of the constant by 25-30% across the 14 to 22% DMC range for all starches was predicted and validated. That cookie spread and hardness were related to the water retention capacity of the native starches used suggested that they underwent limited changes during baking. For each starch examined, formulations were optimized to lower in vitro starch digestion rate and extent, and cookie hardness, while maximizing dough spread ratio.
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Affiliation(s)
- Leonardo I Mulargia
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Kurt Gebruers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Peter Goos
- Department of Biosystems, Division of Mechatronics, Biostatistics and Sensors (MeBioS), B-3001 Leuven, Belgium.
| | - Nicolas Andres Gamboa Carlosama
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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6
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Chen X, Zhang H, Zhu L, Wu G, Cheng L, Chen Y, Yin X, Zhang Y. The combined actions of the granule surface barrier and multiscale structural evolution of starch on in vitro digestion of oat flour. Int J Biol Macromol 2024; 259:129334. [PMID: 38218298 DOI: 10.1016/j.ijbiomac.2024.129334] [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: 10/18/2023] [Revised: 12/24/2023] [Accepted: 01/06/2024] [Indexed: 01/15/2024]
Abstract
The digestive properties of oat-based food have garnered considerable interest. This study aimed to explore the internal and external factors contributing to different digestion properties of oat flour under actual processing conditions. Analysis of the ordered structure of oat starch revealed that an increase in gelatinization moisture to 60 % led to a decrease in crystallinity, R1047/1022 value, and helical structures content to 0, 0.48 %, and 1.45 %, respectively. Even when the crystal structure was completely destroyed, the short-range structure retained a certain degree of order. Surface structure observations of starch granules and penetration experiments with amylase-sized polysaccharide fluorescence probes indicated that non-starch components and small pores effectively hindered the diffusion of the probes but low-moisture (20 %) gelatinization substantially damaged this barrier. Furthermore, investigations into starch digestibility and starch molecular structure revealed that the ordered structure remaining inside the starch after high gelatinization delayed the digestion rate (0.028 min-1) and did not increase the content of resistant starch (7.10 %). It was concluded that the surface structure and non-starch components of starch granules limited the extent of starch digestion, whereas the spatial barrier of the residual ordered structure affected the starch digestion rate.
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Affiliation(s)
- Xiaoyu Chen
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Yuhang Chen
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xianting Yin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yayuan Zhang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
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7
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He W, Han M, Wu Y, Ouyang J, Xu C. Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels. Int J Biol Macromol 2024; 254:127704. [PMID: 37898245 DOI: 10.1016/j.ijbiomac.2023.127704] [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: 06/27/2023] [Revised: 08/28/2023] [Accepted: 10/25/2023] [Indexed: 10/30/2023]
Abstract
Chestnuts are a starchy food with a characteristic glutinous taste that is often used to assess their quality. In this study, our findings indicated that chestnuts with higher glutinous taste quality had lower amylose content and microcrystalline structures, as well as higher subcrystalline structures and relative crystallinity in both the raw and steamed starches. In the leached starch, chestnuts with higher glutinous taste quality had lower amylopectin B1 chains and microcrystalline structure, but higher amylopectin B2 chains, subcrystalline structure and relative crystallinity. These results suggest that amylose content, relative crystallinity, and amylopectin chain length distribution are important factors determining the glutinous taste quality of chestnuts. To further enhance our understanding of these factors, an sensory evaluation model was developed based on textural profile analysis parameters. This study provides valuable insights into the relationship between molecular structure of starch and the glutinous taste quality of starchy foods.
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Affiliation(s)
- Wenxin He
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Meijun Han
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology, Beijing Center for Physical and Chemical Analysis, Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Chunming Xu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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8
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Dhull SB, Chandak A, Chawla P, Goksen G, Rose PK, Rani J. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review. Int J Biol Macromol 2023; 253:127543. [PMID: 37866555 DOI: 10.1016/j.ijbiomac.2023.127543] [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: 09/05/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
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Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
| | - Jyoti Rani
- Department of Botany, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
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9
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Ding L, Liang W, Qu J, Persson S, Liu X, Herburger K, Kirkensgaard JJK, Khakimov B, Enemark-Rasmussen K, Blennow A, Zhong Y. Effects of natural starch-phosphate monoester content on the multi-scale structures of potato starches. Carbohydr Polym 2023; 310:120740. [PMID: 36925255 DOI: 10.1016/j.carbpol.2023.120740] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 02/18/2023] [Accepted: 02/20/2023] [Indexed: 02/24/2023]
Affiliation(s)
- Li Ding
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Wenxin Liang
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Staffan Persson
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark; Joint International Research Laboratory of Metabolic & Developmental Sciences, State Key Laboratory of Hybrid Rice, SJTU-University of Adelaide Joint Centre for Agriculture and Health, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China; Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Klaus Herburger
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark; Institute of Biological Sciences, University of Rostock, Rostock, Germany
| | - Jacob Judas Kain Kirkensgaard
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; Niels Bohr Institute, University of Copenhagen, DK-2100 Copenhagen Ø, Denmark
| | - Bekzod Khakimov
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
| | - Kasper Enemark-Rasmussen
- Department of Chemistry, Technical University of Denmark, Kemitorvet, Building 207, DK-2800 Kgs. Lyngby, Denmark
| | - Andreas Blennow
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
| | - Yuyue Zhong
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
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10
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Ying R, Zhou T, Xie H, Huang M. Synergistic effect of arabinoxylan and (1,3)(1,4)-β-glucan reduces the starch hydrolysis rate in wheat flour. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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11
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Wei F, Ma N, Haseeb HA, Gao M, Liu X, Guo W. Insights into structural and physicochemical properties of maize starch after Fusarium verticillioides infection. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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12
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Chandak A, Dhull SB, Chawla P, Fogarasi M, Fogarasi S. Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study. Foods 2022; 11:foods11192969. [PMID: 36230043 PMCID: PMC9562692 DOI: 10.3390/foods11192969] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 01/16/2023] Open
Abstract
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.
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Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
- Correspondence: (S.B.D.); (M.F.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of ClujNapoca, CaleaMănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (S.B.D.); (M.F.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu LaurianStreet, 400271 Cluj-Napoca, Romania
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13
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Zhi W, Zhou Y, Wang R, Wang M, Wang W, Hu A, Zheng J. Effect of microwave treatment on the properties of starch in millet kernels. STARCH-STARKE 2022. [DOI: 10.1002/star.202200063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Wenli Zhi
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Yu Zhou
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Ruobing Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Meng Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Wei Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
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14
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Lu K, Liu X, Yu J, Wang S. Structure and Functional Properties of Purple Yam (
Dioscorea alata
L.) Starch from China. STARCH-STARKE 2022. [DOI: 10.1002/star.202100310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Kui Lu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 China
- School of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Xia Liu
- School of Public Health Shandong First Medical University & Shandong Academy of Medical Sciences Tai'an China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 China
- School of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
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15
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Liu X, Huang S, Chao C, Yu J, Copeland L, Wang S. Changes of starch during thermal processing of foods: Current status and future directions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Wei H, Liang B, Wei K, Xue L, Zeng S, Yin X. Effects of high‐pressure cooking processing on the physicochemical properties, structure and digestibility of citric acid‐esterified starches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15241] [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)
- Haixiang Wei
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Baodong Liang
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Keyi Wei
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Liping Xue
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Shunde Zeng
- Chongqing Academy of Agricultural Science Chongqing 401329 China
| | - Xumin Yin
- Chongqing Academy of Agricultural Science Chongqing 401329 China
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17
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Hu A, Chen X, Wang W, Li L, Zhou Y, Zhi W, Zheng J. Properties and Structure of Modified Taro Starch: Comparison of Ultrasound and Malic Acid Treatments. STARCH-STARKE 2021. [DOI: 10.1002/star.202000252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Aijun Hu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Xinli Chen
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Wei Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Li Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Yu Zhou
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Wenli Zhi
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
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18
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Zhou Y, Jiang Q, Ma S, Zhou X. Effect of quercetin on the in vitro Tartary buckwheat starch digestibility. Int J Biol Macromol 2021; 183:818-830. [PMID: 33965481 DOI: 10.1016/j.ijbiomac.2021.05.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 03/04/2021] [Accepted: 05/02/2021] [Indexed: 11/29/2022]
Abstract
Tartary buckwheat is one of the few pseudocereals with abundant flavonoids and starch. However, there are different views on the digestibility of Tartary buckwheat starch (TBS) because of its particle size and structure. In this study, fluorescence spectrum methods and enzymatic kinetics were used to investigate the interaction between TBS /two glycosidase (α-amylase and α-glucosidase) and quercetin to explore its digestive properties and provide a perspective regarding the application of TBS in functional starch products. The results showed that the interaction between TBS and quercetin was probably weak hydrophobic force and hydrogen bonding. The inhibitory effect of quercetin on α-amylase was better than that on α-glucosidase. The half inhibitory concentrations (IC50) of quercetin to α-amylase and α- glucosidase was (270 ± 3.31) and (544 ± 9.01) μg/mL, respectively. The intrinsic fluorescence of two enzymes was statically quenched by forming a complex with quercetin. Quercetin also increased the microenvironment hydrophilicity of tryptophan residues in glycosidase. In vitro digestion experiment demonstrated that quercetin and TBS co-gelatinized together was more effective to inhibit TBS hydrolysis than quercetin itself alone. In the first-order kinetic and LOS model, quercetin-starch gel structure and quercetin inhibitory activity against enzymes had synergistic effects of the TBS digestion.
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Affiliation(s)
- Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qingyi Jiang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Sijia Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
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19
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Zan K, Wang J, Ren F, Yu J, Wang S, Xie F, Wang S. Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure. Carbohydr Polym 2021; 258:117677. [PMID: 33593553 DOI: 10.1016/j.carbpol.2021.117677] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/23/2020] [Accepted: 01/14/2021] [Indexed: 10/22/2022]
Abstract
The structural disorganization of different starches in a 1-ethyl-3-methylimidazolium acetate ([Emim][OAc])/water mixture (1:6 mol./mol.) at room temperature (25 °C) was studied. For normal cereal starches, which have pinholes randomly dispersed on the granule surface or only in the outermost annular region (wheat starch), the aqueous ionic liquid (IL) completely destroyed the granule structure within 1-1.5 h. Pea starch (PeS) granules with cracks were destroyed by the aqueous IL within 6 h. High-amylose maize starch (HAMS), as well as potato and purple yam starches (PoS and PYS), which have a dense and thick outer granule layer, were even more resistant to the action of the solvent. Structural disorganization was accompanied by increased viscosity and controlled the binding of water molecules with starch chains. From this study, we concluded that the surface characteristics of starch granule are an important factor affecting starch structural disorganization in an aqueous IL.
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Affiliation(s)
- Ke Zan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China
| | - Jinwei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China
| | - Fei Ren
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, China
| | - Fengwei Xie
- International Institute for Nanocomposites Manufacturing (IINM), WMG, University of Warwick, Coventry, CV4 7AL, United Kingdom.
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China; College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China.
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20
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Emulsification and stabilization of diacylglycerol-in-water pickering emulsions stabilized by ultrafine grinding oat bran insoluble fiber-gelatinized starch hybrid granules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106322] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Effects on the structure and properties of native corn starch modified by enzymatic debranching (ED), microwave assisted esterification with citric acid (MCAE) and by the dual ED/MCAE treatment. Int J Biol Macromol 2021; 171:123-129. [PMID: 33418038 DOI: 10.1016/j.ijbiomac.2021.01.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/26/2020] [Accepted: 01/03/2021] [Indexed: 11/22/2022]
Abstract
Native corn starch was modified by enzymatic debranching (ED), microwave assisted citric acid esterification (MCAE), and by dual ED/MCAE. The structure and properties of native starch (NS), and the resulting debranched starch (DS), microwave assisted citric acid esterified starch (MCS), and microwave assisted citric acid debranched starch (MCDS) were determined and compared. Both the morphology and crystalline regions of the modified starches were changed by ED and MCAE. ED increased significantly the amylose content and transparency, but decreased the in vitro enzymatic digestibility, freeze thaw stability and relative crystallinity of DS compared to those of NS. MCAE produced a decrease in amylose content, transparency, in vitro enzymatic digestibility, and relative crystallinity, but increased the freeze-thaw stability of MCS compared to NS, and of MCDS compared to DS. The A-type crystalline structure of NS and DS was changed to B-type crystalline structure after MCAE treatment, and a new FTIR characteristic band at 1735 cm-1 was observed for MCS and MCDS. This work provides insights for producing esterified corn starches by a combined enzyme, microwave and organic acid novel technology.
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22
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Insights into the starch gelatinization behavior inside intact cotyledon cells. Int J Biol Macromol 2020; 163:541-549. [PMID: 32615229 DOI: 10.1016/j.ijbiomac.2020.06.238] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/31/2020] [Accepted: 06/26/2020] [Indexed: 11/21/2022]
Abstract
In this work, detailed structural changes of starch within intact cotyledon cells during differential scanning calorimetry (DSC) heating (water: cells ratio of 4:1, v/w) were investigated. Intact cotyledon cells containing raw starch granules from three legumes were isolated and used as materials, followed by simulate DSC heating up to different designated temperatures based on those gelatinization profiles of cells. The swelling power, solubility and gelatinization transition parameters of raw cells were significantly lower than pure starches. Upon simulate heating, all the starches inside intact cells were considered to maintain more amounts of crystalline and double-helix structures than pure starch counterparts. Meanwhile, the starch granules were not completely disrupted even heating up to 15 °C above conclusion temperature (Tc + 15 °C) for intact cells. The results showed clearly that the presence of intact cell wall exerts significant retarding or restricting effects on the process of starch gelatinization.
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23
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Xie X, Qi L, Xu C, Shen Y, Wang H, Zhang H. Understanding how the cooking methods affected structures and digestibility of native and heat-moisture treated rice starches. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103085] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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24
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Ma M, Zhang Y, Chen X, Li H, Sui Z, Corke H. Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103072] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Liu X, Luan H, Jinglin Y, Wang S, Wang S, Copeland L. A method for characterizing short-range molecular order in amorphous starch. Carbohydr Polym 2020; 242:116405. [DOI: 10.1016/j.carbpol.2020.116405] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 05/03/2020] [Accepted: 05/03/2020] [Indexed: 10/24/2022]
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26
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Xu J, Chen L, Guo X, Liang Y, Xie F. Understanding the multi-scale structure and digestibility of different waxy maize starches. Int J Biol Macromol 2020; 144:252-258. [DOI: 10.1016/j.ijbiomac.2019.12.110] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 11/28/2019] [Accepted: 12/14/2019] [Indexed: 01/22/2023]
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27
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Effect of hydrothermal treatment on linear and nonlinear rheological properties of highland barley gels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108868] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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28
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Li Y, Hu A, Zheng J, Wang X. Comparative studies on structure and physiochemical changes of millet starch under microwave and ultrasound at the same power. Int J Biol Macromol 2019; 141:76-84. [DOI: 10.1016/j.ijbiomac.2019.08.218] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/11/2019] [Accepted: 08/25/2019] [Indexed: 10/26/2022]
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29
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Chen XW, Luo DY, Chen YJ, Wang JM, Guo J, Yang XQ. Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment. Food Chem 2019; 285:414-422. [DOI: 10.1016/j.foodchem.2019.01.182] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 01/28/2019] [Accepted: 01/28/2019] [Indexed: 11/24/2022]
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30
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Wang J, Ren F, Yu J, Copeland L, Wang S, Wang S. Toward a Better Understanding of Different Dissolution Behavior of Starches in Aqueous Ionic Liquids at Room Temperature. ACS OMEGA 2019; 4:11312-11319. [PMID: 31460234 PMCID: PMC6648505 DOI: 10.1021/acsomega.9b00962] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Accepted: 06/12/2019] [Indexed: 05/27/2023]
Abstract
The purpose of this study was to understand the dissolution behavior of maize and potato starches in 1-ethyl-3-methylimidazolium acetate ([Emim][OAc]):water mixtures at room temperature. With an increasing ratio of ionic liquid (IL):water, the long- and short-range ordered structures and granule morphology of both starches were disrupted progressively. The multiscale structure of maize starch was disrupted completely after treatment with the [Emim][OAc]:water mixture of 6:4, indicating good dissolution performance of this mixture for maize starch. This mixture seemed to provide a balance between the viscosity of the solvent and availability of ions to disrupt starch H-bonds. The different dissolution behaviors of maize and potato starches in [Emim][OAc]:water mixtures were attributed to structural differences of the granule surfaces. Our results showed that the dissolution behavior of starches was affected by both starch sources and properties of [Emim][OAc]:water mixtures, which may provide guidance for the development of green technology for processing of biopolymers with low energy consumption.
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Affiliation(s)
- Jinwei Wang
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
| | - Fei Ren
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
| | - Jinglin Yu
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
| | - Les Copeland
- Sydney
Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Shuo Wang
- Tianjin
Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Shujun Wang
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
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31
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Ding L, Zhang B, Tan CP, Fu X, Huang Q. Effects of limited moisture content and storing temperature on retrogradation of rice starch. Int J Biol Macromol 2019; 137:1068-1075. [PMID: 31260761 DOI: 10.1016/j.ijbiomac.2019.06.226] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 06/01/2019] [Accepted: 06/28/2019] [Indexed: 11/15/2022]
Abstract
The objective of this study is to investigate the effects of limited moisture content and storing temperature on the retrogradation of rice starch. Starch was gelatinized in various moisture contents (30-42%) and rice paste was stored at different temperatures (4 °C, 15 °C, 30 °C, -18/30 °C and 4/30 °C). X-ray diffraction (XRD) analysis revealed that after retrogradation, the crystalline type of rice starch changed from A-type to B + V type. The B-type crystallinity of retrograded rice starch under 30 °C was the highest among the five temperature conditions, and an increase in B-type crystallinity with increasing moisture content was observed. Differential scanning calorimetry (DSC) results revealed that rice starch retrogradation consists of recrystallization of amylopectin and amylose, and is mainly attributed to amylopectin. The higher moisture content was favorable for amylopectin recrystallization, whereas the moisture content had little effect on the amylose recrystallization. The optimal temperature for amylopectin and amylose recrystallization was 4 °C and 15 °C, respectively. The amylopectin recrystallization enthalpy of rice starch stored at 4/30 °C was mediated between 4 °C and 30 °C but always higher than that at -18/30 °C. On the whole, after being heated at 42% moisture content and stored at 4 °C, rice starch showed the maximum total retrogradation enthalpy (8.44 J/g).
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Affiliation(s)
- Li Ding
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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32
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Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread. Food Chem 2019; 284:118-124. [DOI: 10.1016/j.foodchem.2019.01.025] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/27/2018] [Accepted: 01/03/2019] [Indexed: 11/22/2022]
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33
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Liu Y, Yu J, Copeland L, Wang S, Wang S. Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry. Food Chem 2019; 284:53-59. [DOI: 10.1016/j.foodchem.2019.01.095] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2018] [Revised: 12/29/2018] [Accepted: 01/14/2019] [Indexed: 11/16/2022]
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34
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Qin R, Yu J, Li Y, Copeland L, Wang S, Wang S. Structural Changes of Starch-Lipid Complexes during Postprocessing and Their Effect on In Vitro Enzymatic Digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1530-1536. [PMID: 30633506 DOI: 10.1021/acs.jafc.8b06371] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The effects of cooking and storage on the structure and in vitro enzymatic digestibility of complexes formed between fatty acids and debranched high-amylose starch (DHA7-FA) were investigated for the first time. Cooking greatly decreased the crystallinities of DHA7-lauric acid (LA) and DHA7-myristic acid (MA) complexes but had little effect on the crystallinities of DHA7-palmitic acid (PA) and DHA7-stearic acid (SA) complexes. Cooking increased the enthalpy-change (Δ H) values and short-range molecular orders of DHA7-FA complexes. Cooking decreased the in vitro enzymatic digestibility of DHA7-FA complexes, with the extent of the effect decreasing with increasing fatty acid chain length. Holding the samples at 4 °C for 24 h after cooking did not greatly affect the long- and short-range molecular orders nor the in vitro enzymatic digestibility of DHA7-FA complexes. From this study, we conclude that cooking disrupted the long-range crystalline structures of DHA7-LA and DHA7-MA complexes but enhanced the short-range molecular orders of all of the DHA7-FA complexes. The latter effect accounted mainly for the reduced in vitro enzymatic digestibility of DHA7-FA complexes.
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Affiliation(s)
- Renbing Qin
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science & Technology , Tianjin 300457 , China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
| | - Yufang Li
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science & Technology , Tianjin 300457 , China
| | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences , The University of Sydney , Sydney , New South Wales 2006 , Australia
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine , Nankai University , Tianjin 300071 , China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science & Technology , Tianjin 300457 , China
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35
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Ding L, Huang Q, Li H, Wang Z, Fu X, Zhang B. Controlled gelatinization of potato parenchyma cells under excess water condition: structural and in vitro digestion properties of starch. Food Funct 2019; 10:5312-5322. [DOI: 10.1039/c9fo00928k] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The starch digestion rate and extent of potato-based food were modulated through controlled gelatinization.
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Affiliation(s)
- Li Ding
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
| | - Qiang Huang
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
| | - Haiteng Li
- Center for Nutrition and Food Sciences
- the University of Queensland
- St Lucia
- Australia
| | - Zhigang Wang
- Guangzhou Lonkey Industrial Co. Ltd
- Guangzhou
- China
| | - Xiong Fu
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
| | - Bin Zhang
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
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36
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Tian J, Ogawa Y, Shi J, Chen S, Zhang H, Liu D, Ye X. The microstructure of starchy food modulates its digestibility. Crit Rev Food Sci Nutr 2018; 59:3117-3128. [PMID: 29870271 DOI: 10.1080/10408398.2018.1484341] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Starch is the main carbohydrate in human nutrition and shows a range of desired food properties. It has been demonstrated that fast digestion of starchy food can induce many health issues (e.g., hyperglycaemia, diabetes, etc.); therefore, how to modulate its digestion is an interesting topic. Previous studies have revealed that the microstructure and digestibility of starchy food of different botanical origin or from multiple processes are quite different; modulating starch digestion by retaining or altering its microstructure may be effective. In the present review, the current knowledge of the relationship between microstructural changes to starchy food and its digestibility at molecular, cell and tissue, and food processing levels is summarized. New technologies focused on microstructure studies and ways to manipulate food microstructure to modulate starch digestibility are also reviewed. In particular, some insights focusing on the future study of microstructure and the digestibility of starchy food are also suggested.
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Affiliation(s)
- Jinhu Tian
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China.,Chiba University, Graduate School of Horticulture, 648, Matsudo, Matsudo, Japan
| | - Yukiharu Ogawa
- Chiba University, Graduate School of Horticulture, 648, Matsudo, Matsudo, Japan
| | - John Shi
- Agriculture and Agri-Food Canada, Guelph Food Research Center, Guelph, ON, Canada
| | - Shiguo Chen
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
| | - Huiling Zhang
- Ningxia University, Department of Food Science, Yinchuan, China
| | - Donghong Liu
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
| | - Xingqian Ye
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
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37
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Hao H, Li Q, Bao W, Wu Y, Ouyang J. Relationship between physicochemical characteristics and in vitro digestibility of chestnut (Castanea mollissima) starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.031] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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Guo P, Yu J, Copeland L, Wang S, Wang S. Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.012] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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39
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Xiang F, Copeland L, Wang S, Wang S. Nature of phase transitions of waxy maize starch in water-ionic liquid mixtures. Int J Biol Macromol 2018; 112:315-325. [DOI: 10.1016/j.ijbiomac.2018.01.158] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 01/18/2018] [Accepted: 01/23/2018] [Indexed: 01/20/2023]
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40
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Chen L, Tian Y, Bai Y, Wang J, Jiao A, Jin Z. Effect of frying on the pasting and rheological properties of normal maize starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.024] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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41
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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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42
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Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.). Food Chem 2018; 257:271-278. [PMID: 29622210 DOI: 10.1016/j.foodchem.2018.03.009] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 02/28/2018] [Accepted: 03/01/2018] [Indexed: 01/01/2023]
Abstract
The quality characteristics of waxy and non-waxy proso millet (Panicum miliaceum L.) are different because of their varying amylose content. Physical appearance, pasting properties, cooking and edibility were investigated in five waxy and five non-waxy proso millet varieties. The results showed that the amylose content of proso millet flour was positively correlated with peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, and pasting temperature. The porridge made with non-waxy proso millet was thicker as compared with that of made with waxy proso millet. Cooked non-waxy proso millet was hard whereas waxy proso millet was sticky. The non-waxy proso millet contained higher resistant starch and lower rapidly digestible starch than waxy proso millet. From this study, we can conclude that quality characteristics of waxy and non-waxy proso millet are different, and this may provide an insight in food processing and commercial production of proso millet.
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Wang S, Chao C, Xiang F, Zhang X, Wang S, Copeland L. New insights into gelatinization mechanisms of cereal endosperm starches. Sci Rep 2018; 8:3011. [PMID: 29445218 PMCID: PMC5813053 DOI: 10.1038/s41598-018-21451-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Accepted: 02/05/2018] [Indexed: 11/25/2022] Open
Abstract
A thorough understanding of starch gelatinization is needed to control starch functional properties for food processing and human nutrition. Here, we reveal the mechanism of structural disassembly of rice, maize and wheat starch granules during thermal transitions in which a Rapid Visco Analyzer (RVA) was used to pre-heat the starches to certain transition points in the differential scanning calorimetry (DSC) heating profiles. This was done to generate sufficient material for structural analyses. The results from DSC, Raman, X-ray diffraction and scanning electron microscopy (SEM) analyses all showed that at the conclusion temperature (Tc) of the DSC endotherm rice starch gelatinization was complete, whereas residual structural order remained in maize and wheat starches. Gelatinization of wheat and maize starch was complete at a temperature higher than Tc in the profile, which we define as the end temperature (Te). We propose that Te would be better to define the completion point of starch gelatinization than Tc.
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Affiliation(s)
- Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China.
| | - Chen Chao
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Fengjuan Xiang
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Xiu Zhang
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Shuo Wang
- Research center of Food Science and Human Health, School of Medicine, Nankai University, Tianjin, 300071, China.
| | - Les Copeland
- The University of Sydney, Sydney Institute of Agriculture, School of Life and Environmental Sciences, Sydney, NSW, 2006, Australia
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44
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Passauer L, Bender H. Functional group analysis of starches reacted with urea-phosphoric acid—Correlation of wet chemical measures with FT Raman spectroscopy. Carbohydr Polym 2017; 168:356-364. [DOI: 10.1016/j.carbpol.2017.03.094] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 03/21/2017] [Accepted: 03/28/2017] [Indexed: 10/19/2022]
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