FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Suchen Liu,Liuming Xie,Mingyue Shen,Yuehuan Xiao,Qiang Yu,Yi Chen,Jianhua Xie
The effects of dual modifications on the gelatinization, textural, and morphology properties of pea starch by Na 2 CO 3 and Mesona chinensis polysaccharide (MCP) were investigated. Results showed that Na 2 CO 3 promoted granular swelling and disruption but decreased the rearrangement tendency of disordered starch fraction of PS during gelatinization. The addition of 0.05%–0.1% MCP slightly affected granular swelling and protected the integrity of starch granules of Na 2 CO 3 –PS. 0.2% MCP enhanced the retrogradation and recrystallization of gelatinized starch in the presence of Na 2 CO 3 . Near-UV circular dichroism spectra showed that adding Na 2 CO 3 and MCP in PS resulted in a strong peak at 285 nm and a small trough at 310 nm in the spectra of MCP and PS. The peak intensity orders of samples were consistent with the reaggregation tendency, suggesting that the characteristic peak at 285 nm was closely related to the retrogradation degree of starch.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2022
·
IF 4.075
Xiangqing Ji,Cheng Zeng,Dingkuan Yang,Siyu Mu,Yu Shi,Yicheng Huang,Byung-Hoo Lee,Dan Li,Xiaolei Li
Consumers significantly prefer wheat noodles that offer both an acceptable texture and health benefits. To this end, a cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum (BlBE) was expressed in the generally recognized as safe (GRAS) host cell Bacillus subtilis and then used at 120, 240 or 480 U/g flour in the preparation of raw dough. The storage modulus and loss modulus of the BlBE-modified dough decreased, but the pseudo-plasticity increased. The cooked noodles' hardness, gumminess and chewiness decreased by 12.1%–45.8%, 9.7%–40.4% and 16.0%–42.4%, respectively, but both resilience and cohesiveness increased by 4.0%–14.8% and 1.8%–9.0%, respectively. Pearson analysis revealed a correlation between the noodles' textural parameters and the doughs' power law equation parameters. BlBE-modified noodles exhibited significantly (P < 0.05) lower differential scanning calorimetry retrogradation enthalpies during storage at 4 °C for 7 days and released significantly lower levels of glucose during incubation with mammalian α-glucosidase at 37 °C for 10 min–360 min. BlBE at 480 U/g flour increased the slowly digestible portion by 12.6%. BlBE decreased the molecular weight, x-ray diffraction crystallinity, and fourier transform infrared spectroscopy ratio of band's heights at 1045 cm −1 and 1022 cm −1 of starch but increased the amylopectin content and ratio of short- to long-branch chains. These structural changes in starch partially explained the reduced retrogradation and enhanced slowly digestible starch fraction in the noodles.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2016
·Vol. 53
·期 11
·4076-4083
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IF 1.241
Chen Tao,Fang Sheng,Zuo Xiaobo,Liu Yanmei
The effects of microbial polysaccharides xanthan and curdlan on the pasting, viscoelastic properties and retrogradation of rice starch were studied. The additions of xanthan and curdlan increased the peak viscosities and decreased the final viscosities. The breakdown viscosities were increased by the curdlan addition, but were decreased by the xanthan addition. The dynamic viscoelastic results showed that the addition of xanthan in rice starch significantly increased storage modulus and loss modulus. The rice starch gel with xanthan addition exhibited higher resistances to the stress and produced a stronger microstructure network. The creep recovery data were well fitted by a 4-element Burger’s model. Differential scanning calorimetry showed that the addition of curdlan and xanthan decreased the melting enthalpy values and retarded the retrogradation of the rice starch gel during storage at 4 °C for 12 days. The pasting and thermal results demonstrated that the addition of xanthan could significantly inhibited the retrogradation of rice starch. It was concluded that the addition of curdlan and xanthan modified the rheology of rice starch gel in different ways and interacted under different models based on their molecular structures.
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Wenqing Zhao,Wei Liang,Qian Lin,Jie Zeng,Haiyan Gao,Wenhao Li
This study systematically evaluated the impact of different fatty acids (LA, lauric acid; MA, myristic acid; PA, palmitic acid; SA, stearic acid; 5 % w /w) with soybean isolate protein (SPI, 10 % w/w) on the structural and anti-retrogradation properties of mung bean starch gels. The results showed that fatty acids and SPI interacted with starch during the pasting process, disrupted the integrity network, reduced the order and viscoelasticity of the system, and depended on the length of carbon chains. Notably, under the emulsification of SPI, long-chain fatty acids (e.g., palmitic acid 64.33 % and stearic acid 65.57 %) formed complexes with starch, significantly limiting their release. During 30 days of storage, SPI and fatty acids synergistically retained moisture (e.g., 18 % lower syneresis in ternary gels vs. control starch gels) and reduced chromatic aberration (ΔE < 5.7) and hardness (282.06 g–388.07 g). This was favorable for maintaining the quality of the gelled food during its shelf life and promoted the precise application of fatty acids in the gel system.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
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
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2017
·
IF 3.671
Lili Wang,Jin Xu,Xuerong Fan,Qiang Wang,Ping Wang,Jiugang Yuan,Yuanyuan Yu,Ying Zhang,Li Cui
The effect of branched limit dextrins (BLDs) on the gelatinization and retrogradation properties of corn and waxy corn starch was investigated using differential scanning calorimetry (DSC), wide X-ray diffraction (WXRD). The DSC data showed that the presence of BLDs increased the gelatinization and decreased the gelatinization enthalpy (ΔH gel ). The retrogradation of corn and waxy corn starch were retarded by BLDs. The BLD with the lowest molecular weight had the best influence on corn and waxy corn starch retrogradation . The result of WXRD confirmed it. Avrami equation was used to analyze the enthalpies of retrograded corn and waxy corn starch. Starch recrystallization rate (k) reduced with the addition of BLDs, indicating that BLDs reduced the kinetics of starch retrogradation.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2022
·
IF 10.723
Wenjia Yan,Minghao Zhang,Meng Zhang,Madhav P. Yadav,Xin Jia,Lijun Yin
The effect of wheat bran arabinoxylan (WBAX) with different molecular characteristics on the gelatinization and long-term retrogradation behavior of wheat starch (WS) have been evaluated. WBAXs with M w of 280–754 kDa and Ara/Xyl of 0.45–0.62 were obtained through alkaline extraction with graded ethanol precipitation . WBAXs with larger M w and branching degree could impede gelatinization process of wheat starch by effectively decreasing the water availability for starch gelatinization. The hydrogen-bonding interactions between WS and WBAX could enhance the gel strength of WS-WBAX mixed pastes. WBAXs with lower branching degree could inhibit the long-term retrogradation of starch through hindering the rearrangement of amylopectin and double-helical associations of amylose during long-term storage, due to hydrogen-bonding interaction between WBAX and starch. Low-field nuclear magnetic resonance (LF-NMR) relaxometry analysis confirmed that the addition of WBAXs could improve the water holding properties of retrograded starch gels.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·Vol. 58
·期 10
·5144-5153
·
IF 3.3
Ping Xu,Mengxue Xu,Zia-ud Din,Xi Chen,Yuehui Wang,Kun Zhuang,Qi Zhang,Xianhui Chang,Lei Chen,Wenping Ding
Summary Fresh wet Dousi (FWD) is a traditional Chinese food made from rice and beans through wet milling and dry heating. However, its drawback of storage stability at low temperatures (4 °C) challenges the market development. Thus, soy protein isolate (SPI) was incorporated to improve its structure, starch retrogradation and water distribution. SPI reduced FWD's peak viscosity, trough viscosity, final viscosity and setback values. Additionally, the hardness, retrogradation enthalpies (ΔH), crystallinity and infrared absorbance ratio at 1047/1022 cm −1 and 995/1022 cm −1 of FWD decreased significantly after adding SPI. From the rheological, LF-NMR and SEM results, SPI was favourable to the formation of porous and flexible structure within FWD. The variation of food structure improved the binding ability of starch or other components with water. This work indicated that SPI could improve the low-temperature stability of FWD by enhancing the water capability, inhibiting the starch retrogradation, and promoting structural compliance within the network.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Tingting Bu,Yuting Ren,Yue Yu,Weicheng Wu,Zhiguo Zhang,Weiwei Hu,Jun Lu,Jian Wang,Ming Cai,Kai Yang,Peilong Sun
This study investigated the interaction mechanisms between rice starch (RS) and two different Flammulina velutipes polysaccharides (FPs) obtained through water-extracted (WEFP) and alkali-extracted (AEFP) methods regarding the pasting, gelatinization, retrogradation, and in vitro digestive properties. The WEFP, with a majority of α-glucan and lower MW, and the AEFP, a high MW trihelix β-glucan, distinctly affected the physicochemical and digestive properties of RS in a dose-dependent manner. Both FPs reduced the leached amylose content, retrogradation, and digestibility of RS, and increased the shear stress, storage modulus, and loss modulus of RS. The swelling power and pasting viscosities of RS were inhibited by WEFP and enhanced with AEFP. Compared with the control RS gel, WEFP increased the gelatinization temperatures while AEFP accelerated the gelatinization of RS. Fourier-transform infrared analysis revealed WEFP enhanced the hydrogen bonding with starch and water molecules which increased the short-range ordered structures, and a more compact, wrinkle, and ordered network structures could be visualized in RS-WEFP gel, which attributed to the decreased glycemic responses of RS-WEFP gels. However, reduced hydrogen bonds were observed in RS-AEFP systems, and entanglement effect of viscous AEFP on starch granules resulted a thicker and more disordered RS-AEFP gel structure, which was the main factor restricted the digestion rates of RS. This study provides a theoretical insight about the application of FPs on RS-based hypoglycemic foods.
研究领域:
食品科学
·
多糖化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yun Li,Jinhui Wang,Mingyu Zhao,Cailin Kong,Jianhui Xiao,Jin Tu,Liya Niu
The co-fermentation effect of adding taro-based yogurt strengthened the gluten network of frozen part-baked bread (FPBB). The underlying mechanisms were systematically investigated in terms of strain screening, dough stability, gluten structure and starch retrogradation behavior. Among the five lactic acid bacteria evaluated, taro-based yogurt fermented by Lactobacillus bulgaricus (LBF) was identified as the optimal improver, because it could provide higher fermentation intensity, acidification effect and water-holding capacity for the dough. LBF addition promoted the transformation of α-helix and β-sheet structures into β-turns, which softened the dough, increasing its extensibility and gas retention capacity, particularly at 10% LBF supplementation. The strong gluten network provided FPBB with excellent freezing performance, as confirmed by changes in microstructure, protein secondary structure, and starch short-range order after freezing for 28 days. LBF significantly reduced the enthalpy ( ΔH ) by 20.94% ∼ 26.99%. The water migration rate decreased from 11.84 to 6.58 days, and the crystallization rate was only 0.06 days.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
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
Food Bioscience
·
2024
·
IF 4.8
Jia Kong,Shiru Mo,Jiaruo Hu,Mingyue Shen,Qiang Yu,Yi Chen,Jianhua Xie
To ameliorate the limitations associated with the processing and utilization of corn starch (CS), Ficus pumila Linn. polysaccharide (FPP) was used to modulate the physicochemical properties of CS. In this study, the influence of FPP on gelatinization, structural properties, antioxidant capacity and digestibility of CS were evaluated. The results showed that the addition of FPP inhibited the short-term retrogradation of CS and delayed the gelation process of CS. Furthermore, FPP decreased the storage modulus and loss modulus, while diminishing the strength and hardness of the gel, and impeding moisture translocation. FPP reduced the formation of ordered structure and thermal stability of the gels by binding to amylose. Notably, in addition to the processing properties, FPP was found to enhance the antioxidant capacity and reduce the digestibility of CS, as demonstrated by the pronounced antioxidant activities in the CS-FPP composites and an increment in resistant starch (RS) content. Collectively, these insights furnish a significant contribution to the potential application of FPP in enhancing the quality of starch-based alimentary products.
研究领域:
食品科学
·
淀粉化学
·
多糖研究
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）