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Du J, Qi Y, Liu S, Xu B. Potential relation between starch granule-associated proteins and retrogradation properties of buckwheat starch. Int J Biol Macromol 2024; 265:130686. [PMID: 38460638 DOI: 10.1016/j.ijbiomac.2024.130686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 02/05/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
To elucidate the effect of starch granule-associated proteins (SGAPs) on retrogradation properties of buckwheat starch, the retrogradation properties of Tartary buckwheat starch (TBS) and common buckwheat starch (CBS) before and after removal of SGAPs were systematically investigated, with wheat starch (WS) as reference. A significant decrease in gel strength of starches and density of starch aggregates were observed after removing SGAPs. The results were in line with the changes in retrogradation enthalpy of starches and short-range ordered structure of starch aggregates. After removing SGAPs, the retrogradation enthalpy of TBS decreased from 4.16 J/g to 3.74 J/g, CBS decreased from 4.05 J/g to 3.35 J/g and WS decreased from 3.27 J/g to 2.81 J/g, respectively. Taken together the results of LF-NMR, FTIR and rheological analysis, it can be concluded that SGAPs could promote the hydrogen bond interactions between starch molecules by competitively binding with water molecules, enhancing the rearrangement of starch molecules and forming a more ordered structure. Overall, the study suggested that the presence of SGAPs could enhanced the interaction between starch molecules chains, thus accelerated the retrogradation process. The research results provide more information about SGAPs in buckwheat starch and support further study for manipulation of starch properties.
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Affiliation(s)
- Jin Du
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225127, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Shuyi Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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2
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Gao M, Jia J, Zhang C, Liu Y, Dou B, Zhang N. Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment. Int J Biol Macromol 2024; 262:130050. [PMID: 38346627 DOI: 10.1016/j.ijbiomac.2024.130050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/03/2024] [Accepted: 02/06/2024] [Indexed: 02/17/2024]
Abstract
In this study, modified rice flour with high resistant starch (RS) content was prepared by dual hydrothermal treatment, which combined the heat-moisture treatment with the pressure-heat treatment method. The effects of dual hydrothermal treatment on the structure and properties of modified rice flour and their relationship with RS content were further discussed. The results showed that the RS content of modified rice flour was higher than that of rice flour (RF), and dual hydrothermal treatment was more effective than single hydrothermal treatment. Adhesion and aggregation occurred between the particles of modified rice flour. Both crystallinity and short-range ordering were increased in modified rice flour compared to RF. Moreover, the modified rice flour of dual hydrothermal treatment had higher crystallinity and a more ordered short-range structure of starch, which improved RS content to a certain extent. Compared to single hydrothermal treatment, the modified rice flour of dual hydrothermal treatment had a lower viscoelasticity and a better thermal stability. Both RF and modified rice flour gels were composed mainly of free water, with minimal amounts of bound and immobile water. The study may provide a reference for the production and application of modified rice flour.
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Affiliation(s)
- Man Gao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Chujia Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
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Wang J, Zhang S, Wang N, Fan H, Wang H, Liu T. Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research. Foods 2023; 12:3115. [PMID: 37628114 PMCID: PMC10453834 DOI: 10.3390/foods12163115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/07/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
This study investigated the effects of adding different concentrations of TP (tremella polysaccharide) on the water distribution, rheological, thermal, microstructure, and retrogradation properties of WS (wheat starch) gels. The results showed that the starch aging increased during storage, and the addition of TP reduced the rate of change of the elastic modulus of the starch gel and delayed the short-term aging of WS. In the same storage period, the hardness value of the gel decreased and the texture became softer with the increase in the mass fraction of TP. TP increased the T0 (starting temperature) of the system and decreased the enthalpy of retrogradation (ΔHr). No new groups were formed after the retrogradation of the compound system, the hydrogen bonding force increased with the increase in polysaccharide, and the relative crystallinity and the degree of ordering of the system decreased. The addition of TP increased the content of bound water and immobile water, decreased the content of free water, and increased the gel water-holding capacity, indicating that it could effectively inhibit the long-term retrogradation of WS. The findings provide new theoretical insights for the production of starch-based foods.
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Affiliation(s)
- Jiaxun Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Shanshan Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Nan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Hongxiu Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Hanmiao Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Tingting Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
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Zhuang Y, Wang Y, Yang H. Characterizing digestibility of potato starch with cations by SEM, X-ray, LF-NMR, FTIR. Food Chem 2023; 424:136396. [PMID: 37267654 DOI: 10.1016/j.foodchem.2023.136396] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 04/12/2023] [Accepted: 05/14/2023] [Indexed: 06/04/2023]
Abstract
Cations can combine with starch and alter its physicochemical characteristics. The addition of cations may influence the in vitro digestion of potato starch. Scanning electron microscopy, X-ray diffraction, low-field nuclear magnetic resonance, and Fourier transform infrared spectroscopy were used to measure the microstructure, relative crystallinity, water distribution, and interaction of potato starch with cations and characterize its digestibility. The results showed that all cations decreased rapidly digestible starch (RDS) at a low concentration but increased the RDS with the addition of cations, especially trivalent cations. However, the resistant starch (RS) had the opposite trend. All cations increased the relative crystallinity of potato starch, except Ca2+. Fe3+, and Al3+ markedly decreased the mobility and hydrogen bonds in potato starch. In general, the addition of cations influenced the retrogradation of potato starch, resulting in a change in its digestibility.
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Affiliation(s)
- Yang Zhuang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China.
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5
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Li L, Liu G. Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter. Food Chem 2023; 422:136292. [PMID: 37150114 DOI: 10.1016/j.foodchem.2023.136292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 04/20/2023] [Accepted: 04/29/2023] [Indexed: 05/09/2023]
Abstract
As promising cocoa butter (CB) alternatives, oleogels have the potential to prevent fat blooms of chocolate. We aimed to explore possible reasons for the bloom resistance of oleogels by investigating the crystallization behavior of CB-oleogel blends, including crystallization kinetics, thermodynamic properties, crystal polymorphism, and oil distribution. Oleogels structured by monoglyceric stearate (MO), β-sitosterol/lecithin (SLO), and ethylcellulose (EO) were selected as representative oleogels with various structuring-mechanisms. Crystallization kinetic results showed that the crystallization dimension of CB-oleogel increased with the oleogel proportion (from one-dimensional to multi-dimensional), confirming that CB crystallization was inhibited. The presence of liquid oil and oleogelators in oleogels may increase the free energy barrier for CB crystallization. The proton mobility of liquid oil in CB-MO was lower because MO was more tightly bound to CB. The crystallization mechanism of the CB-oleogel suggested that the inhibitory effect of oleogels on CB crystallization delayed the polymorphic transition, thereby improving the bloom stability of chocolate.
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Affiliation(s)
- Linlin Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety, South China University of Technology, Guangzhou 510640, China.
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Zhang Y, Yang T, Chen C, Wang J, Qiang S, Zhou J, Li S, Chen Y. Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing. J Food Sci 2023; 88:83-93. [PMID: 36510381 DOI: 10.1111/1750-3841.16405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 10/25/2022] [Accepted: 11/11/2022] [Indexed: 12/15/2022]
Abstract
Gelation and structure of oat starch significantly affect qualities of whole oat flour noodles. During extrusion, the structure of noodles is loose, resulting in high cooking loss and poor texture. Therefore, oat noodles were treated with high temperature, high humidity (HTH), and cold storage (CS), and their structure and qualities were analyzed. The results showed that compared with CS, HTH could reduce the cooking loss of noodles from 10.12% to 6.13%, increase the hardness (65.59 g) and chewiness (20.67) of noodles, and effectively improve the sensory quality of noodles. The change in texture and sensory of noodles was due to HTH by accelerating the retrogradation of starch in noodles, promoting the cross-linking of starch molecules to form an ordered structure, causing an increase in the ordered degree and crystallinity of starch and making the structure of noodles denser. It made the mobility of water in the noodles decrease, and more tightly bound water was transformed into weakly bound water and free water. HTH can be applied to industrial production of whole oat flour noodles. This study could effectively guide the production of high-quality whole oat flour noodles without any food additives.
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Affiliation(s)
- Yifu Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Tongliang Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Cheng Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Jiake Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Siqi Qiang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Junjun Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Shuhong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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7
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Li J, Cui H, Xu X, Li J, Lu M, Guan X, Zhu D, Liu H. Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine. Food Hydrocoll 2022; 133:107868. [DOI: 10.1016/j.foodhyd.2022.107868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Guo X, Dai T, Chen M, Deng L, Chen J, Liu C. Steam bread made by superfine purple corn flour: Texture characteristics and in vitro starch digestibility. Lebensm Wiss Technol 2022; 169:113967. [DOI: 10.1016/j.lwt.2022.113967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Xu X, Cui H, Yuan Z, Xu J, Li J, Liu J, Liu H, Zhu D. Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials-based yogurt. J Food Sci 2022; 87:2820-2830. [PMID: 35638330 DOI: 10.1111/1750-3841.16204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 04/11/2022] [Accepted: 04/29/2022] [Indexed: 11/28/2022]
Abstract
The effects of different probiotics on the texture, rheological properties, microstructure, and water distribution of yogurt fermented with soy powder, soy isolate protein powder, soy umbilical powder, and soy whey as the main raw materials were studied. The soy materials-based yogurt fermented by Danisco mixed probiotic reached the end of fermentation after 4 h, which significantly shortened the fermentation time compared with other probiotic combinations. The fermentation with Danisco mixed probiotic and Kefir mixed probiotic respectively resulted in good texture and a denser and more homogeneous microstructure, which was consistent with the sensory evaluation results. Both fermentations had a high water holding capacity of 90.92% and 78.30%, respectively, in agreement with the results of moisture distribution tests. However, the elastic and viscous behaviors were weaker at certain shear frequency. This study achieved a high value-added utilization of soy whey and the development of a new soy materials-based yogurt that met the consumption needs of people with lactose intolerance and high cholesterol. PRACTICAL APPLICATION: In this study, high value-added utilization of soy whey was realized, which solved the problems of resource waste and environmental pollution. Meanwhile, the research and development of soy materials-based yogurt provided another nutritional and healthy consumption demand for lactose intolerant people.
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Affiliation(s)
- Xinyue Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Huaitian Cui
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Zhiheng Yuan
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jun Li
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China.,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co. Ltd., Yucheng, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China.,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China.,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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10
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Ju Q, Wu C, Yuan Y, Hu Y, Zhou S, Luan G. Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107402] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Jin F, Niu L, Tu J, Xiao J. Effect of Different Starches on Edible Quality, In Vitro Starch Digestibility, and Antioxidant Property of Black Rice Noodle. STARCH-STARKE 2021. [DOI: 10.1002/star.202100168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Fengfang Jin
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Liya Niu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Jin Tu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Jianhui Xiao
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding Ministry of Education Jiangxi Agricultural University Nanchang 330045 China
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13
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Han XM, Xing JJ, Guo XN, Zhu KX. Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles. Foods 2021; 10:2693. [PMID: 34828974 DOI: 10.3390/foods10112693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 10/31/2021] [Accepted: 11/02/2021] [Indexed: 12/04/2022] Open
Abstract
Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous Tartary buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with Tartary buckwheat flour in different proportions (10–40%) to prepare the blended flour and noodles. When the content of ES was increased, the swelling power of blended flour at 90 °C had no significant changes, and the decrease in peak viscosity of blended flour was reduced. This indicated that the high-content ES could afford better thermal stability for blended flour and inhibit the swelling ability. The higher level of ES was beneficial to the formation and stabilization of dough, and the improvement of noodle tensile strength. Furthermore, there was no difference in cooking loss between noodles with 30% and 40% ES addition. The microstructure and water distribution of the noodles prepared by blended flour indicated that the gel-entrapped structure organized by the higher content ES could be closely related to the above results. In conclusion, higher ES could contribute to improving the processing properties and quality of noodles.
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Zhao J, Jie-chen, Hu W, Ling-chen, Chen F. Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures. FOOD BIOPHYS. [DOI: 10.1007/s11483-021-09701-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Yang C, Liu Z, Zhang M, Woo MW, Li S, Xiong H, Zhao Q. Effects of fermentable carbohydrates on the quality properties and in vitro digestibility of Yiyang rice cake. Lebensm Wiss Technol 2021; 148:111800. [DOI: 10.1016/j.lwt.2021.111800] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Hong T, Zhao Q, Xu D, Yuan Y, Ma Y, Wu F, Xu X. Effect of heat-treated flour on the quality and storage stability of fresh noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111463] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Zhang Q, Gu L, Su Y, Chang C, Yang Y, Li J. Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow. Int J Biol Macromol 2021; 172:281-288. [PMID: 33453255 DOI: 10.1016/j.ijbiomac.2021.01.044] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/21/2020] [Accepted: 01/07/2021] [Indexed: 01/15/2023]
Abstract
The aim of the present study was to develop soy protein isolate (SPI) and κ-carrageenan (KC) composite hydrogels as a delivery system for hydrophilic compounds. The pigment of monascus yellow was used as a model. A systematic study was performed to characterize the rheological, textural, microstructural properties and in vitro digestion release profile of monascus yellow of the composite gels. The results of power law modeling, electrophoresis patterns and fourier transform infrared spectroscopy (FTIR) confirmed that non-covalent interactions were involved in the formation of SPI/KC composite hydrogels. Compared to pure κ-carrageenan hydrogels, the incorporation of SPI could promote the formation of tougher, more uniform and compact composite gels with sustained-release property. In addition, the release behaviors of monascus yellow entrapped in the hydrogel network can be well described by the Ritger-Peppas mathematical model. Overall, our study provided a promising strategy to enhance the sustained release performance of hydrogels in digestive conditions.
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Affiliation(s)
- Qian Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
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Ahmed J, Thomas L, Al-Hazza A. Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough. Food Measure 2020. [DOI: 10.1007/s11694-020-00725-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Yang X, Li A, Li X, Sun L, Guo Y. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.020] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Luo Y, Xiao Y, Shen M, Wen H, Ren Y, Yang J, Han X, Xie J. Effect of Mesona chinensis polysaccharide on the retrogradation properties of maize and waxy maize starches during storage. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105538] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Ma S, Zhu P, Wang M, Wang F, Wang N. Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Jiang Y, Zhao Y, Zhu Y, Qin S, Deng Y, Zhao Y. Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage. Food Chem 2019; 297:124902. [DOI: 10.1016/j.foodchem.2019.05.176] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 05/24/2019] [Accepted: 05/24/2019] [Indexed: 01/10/2023]
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23
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Zhang Y, Guo L, Li D, Jin Z, Xu X. Roles of dextran, weak acidification and their combination in the quality of wheat bread. Food Chem 2019; 286:197-203. [DOI: 10.1016/j.foodchem.2019.01.196] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 01/11/2019] [Accepted: 01/29/2019] [Indexed: 11/19/2022]
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24
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Sun S, Li B, Yang T, Luo F, Zhao J, Cao J, Lin Q. Preservation mechanism of high concentration carbon dioxide controlled atmosphere for paddy rice storage based on quality analyses and molecular modeling tools. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.12.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Liu G, Ji N, Gu Z, Hong Y, Cheng L, Li C. Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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26
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Niu H, Han Q, Cao C, Liu Q, Kong B. Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates. Int J Biol Macromol 2018; 115:393-400. [DOI: 10.1016/j.ijbiomac.2018.04.047] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 03/26/2018] [Accepted: 04/09/2018] [Indexed: 12/20/2022]
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27
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Wu J, Jin S, Wu S, Chen Y, Chen R. Effect of filamentous fungi fermentation on the extractability and physicochemical properties of β-glucan in oat bran. Food Chem 2018; 254:122-128. [DOI: 10.1016/j.foodchem.2018.01.158] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 01/01/2018] [Accepted: 01/23/2018] [Indexed: 01/02/2023]
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28
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Xiao Q. Drying process of sodium alginate edible films forming solutions studied by LF NMR. Food Chem 2018; 250:83-8. [DOI: 10.1016/j.foodchem.2018.01.043] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 12/15/2017] [Accepted: 01/04/2018] [Indexed: 12/20/2022]
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29
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Din ZU, Xiong H, Wang Z, Chen L, Ullah I, Fei P, Ahmad N. Effects of different emulsifiers on the bonding performance, freeze-thaw stability and retrogradation behavior of the resulting high amylose starch-based wood adhesive. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2017.11.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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30
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Affiliation(s)
- Caian He
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi P. R. China
| | - Zhen Zhang
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi P. R. China
| | - Hang Liu
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi P. R. China
| | - Jinfeng Gao
- College of Agronomy; Northwest A&F University; Yangling Shaanxi P. R. China
| | - Yunlong Li
- Institute of Agricultural Products Processing; Shanxi Academy of Agriculture Sciences; Taiyuan Shanxi P. R. China
| | - Min Wang
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi P. R. China
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Wu J, Zhao L, Li J, Jin S, Wu S. Aggregation and gelation of oat β -glucan in aqueous solution probed by NMR relaxometry. Carbohydr Polym 2017; 163:170-180. [DOI: 10.1016/j.carbpol.2017.01.070] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 01/08/2017] [Accepted: 01/18/2017] [Indexed: 12/14/2022]
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32
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Chen L, Tian Y, Tong Q, Zhang Z, Jin Z. Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage. Food Chem 2017; 214:702-9. [DOI: 10.1016/j.foodchem.2016.07.122] [Citation(s) in RCA: 120] [Impact Index Per Article: 17.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 07/20/2016] [Accepted: 07/20/2016] [Indexed: 11/16/2022]
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