FOOD HYDROCOLLOIDS
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2019
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IF 5.839
Fan Jiang,Chunwei Du,Ying Guo,Jiayang Fu,Wenqian Jiang,Shuang-kui Du
Starches isolated from four quinoa varieties were analyzed for physicochemical, morphological, and structural properties. All varieties of quinoa starches (QS) have lower amylose content, ranging from 9.43% to 10.90%, than maize starch (22.58%) and potato starch (17.75%) and thus has lower water solubility index and higher swelling power. QS has lower pasting temperature and setback and breakdown than maize starch. QS has lower enthalpy change (△H) and exhibits good resistance to retrogradation. In terms of rheological properties, QS has lower degree of shear-thinning and thixotropy than maize and potato starch. Additionally, QS has irregular polygon granules with small granule diameters ranging from 1.21 μm to 1.95 μm and display the A-type X-ray diffraction pattern. The crystallinity of QS ranges from 21.00% to 29.67%, which is significantly lower than that of maize starch. Fourier-transform infrared spectroscopy showed that the QS structure is a double helix and has a lower degree of order than the structures of maize and potato starch. This study revealed the particular properties of QS with four varieties as compared with other starch varieties.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2024
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IF 3.3
Huifang Wang,Xinyue Wei,Dengdeng Li,Jiai Yan,Yina Wu,Zhongkai Zhou
BACKGROUND The extensive use of additives in ultra-processed foods presents considerable health concerns. In light of the growing consumer demand for clean labels, a prominent trend is the development of multifunctional food additives that are both natural and beneficial to health. Surfactin, a compound produced by Bacillus subtilis , features both hydrophilic and hydrophobic groups and is noted for its safety, emulsifying and antimicrobial properties. This compound holds significant potential as a multifunctional additive in flour-based products. The present study aimed to evaluate the effects of surfactin on the physicochemical properties of dough and the quality of steamed bread, as well as to investigate the underlying mechanisms. RESULTS The results showed that the addition of surfactin significantly improved its rheological properties, increased elasticity and viscosity, improved extension resistance and increased disulfide bonding content in dough ( P < 0.05), subsequently stabilizing the gluten network structure. With a 0.3% surfactin addition, the digestibility of steamed bread significantly reduced. After storing for 7 days, surfactin inhibited water migration, reduced the transfer from bound water to free water, delayed starch recrystallization, improved resistance to starch retrogradation and markedly extended the shelf life in steamed bread. CONCLUSION The addition of surfactin improved the quality of steamed bread through stabilizing the gluten network structure and improving storage properties, presenting it as a promising natural, multifunctional food additive for flour product innovation. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Chunmei Shi,Jiangong Ma,Xinyue Zhang,Yawen Zhang,Lihong Fu,Xiaowen Wang
Foxtail millet is a specialty grain mainly containing starch. In this research, the physicochemical properties of foxtail millet starch were modified using combined ultrasonic (0, 100 W, 200 W, 300 W, 400 W and 500 W) and hydroxypropylation with 20% propylene oxide (based on starch weight) to evaluate the effects of these modifications. The native foxtail millet starch granules exhibited a glabrous surface and were polygonal or spherical. The hydroxypropylation treatment slightly degraded the surface of the native foxtail millet starch granule, while ultrasonic-hydroxypropylation treatment resulted in depressions and cracks of the surfaces of the native foxtail millet starch granule. X-ray diffraction pattern showed that the foxtail millet starch was of crystal type "A". Notably, ultrasonic-hydroxypropylation and hydroxypropylation treatments did not affect the crystal shape of foxtail millet starch but decreased the relative crystallinity. Furthermore, ultrasonic-hydroxypropylation treatment blurred the polarized cross structure of foxtail millet starch and increased the content of amylose. Ultrasonic-hydroxypropylation treatment also resulted in a wider range of granule size distribution and increased the average granule size of foxtail millet starch. Hydroxypropylation and ultrasonic-hydroxypropylation treatments increased the transparency, peak viscosity, and swelling power of foxtail millet starch. Additionally, the treatments decreased retrogradation and pasting temperature of foxtail millet starch. Compared with single hydroxypropylation modification, ultrasonic-hydroxypropylation complex modification significantly improved the physicochemical properties of foxtail millet starch. Notably, ultrasonic power impacted the physicochemical properties of ultrasonic-hydroxypropylated foxtail millet starch. Specifically, the millet starch (UH-200) treated with 200W ultrasonic combined with hydroxypropylation exhibited the best physicochemical properties, with a significantly higher transmittance (24.62%) and lower retrogradation (14.47%) compared to the other groups. These findings indicate that ultrasonic combined with hydroxypropylation can modify the physicochemical properties of foxtail millet starch , thus improving its industrial utilization.
研究领域:
食品科学
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淀粉化学
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谷物化学
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食品加工
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
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IF 8.5
Jiawei Qiao,Zhuo Zhang,Bao Xing,Yongqiang Liang,Min Jia,Junyan Yun,Jiahui Niu,Hai Li,Guixing Ren,Peiyou Qin,Lizhen Zhang
Starch chain-length distributions play a key role in regulating the processing and digestion characteristics of proso millet starch. Waxy proso millet starch has higher endothermic enthalpy (13.06–16.73 J/g) owing to its higher relative crystallinity (27.83%–32.04%), while nonwaxy proso millet starch has lower peak viscosity (1.0630–1.1930 Pa∙s) and stronger viscoelasticity owing to its higher amylose content (21.72%–24.34%). Non-waxy proso millet starch exhibited two different digestion phases and its resistant starch content (18.37%–20.80%) was higher than waxy proso millet starch. Correlation analysis showed proso millet starch with longer amylopectin B1 chains and more amylopectin B2 chains exhibited excellent thermal ability and retrograde resistance, whereas proso millet starch with shorter and more amylose medium/long-chains not only reduced the digestion rate and increased the resistant starch content but also exhibited stronger viscoelasticity and excellent retrogradation properties. These results could provide more insights into efficient utilization of proso millet starch.
研究领域:
食品科学
·
淀粉化学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）