CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Yi Zhao,Juan Wang,Rui He,Yuanyuan Ren,Jin Fu,Yunjun Zeng,Kangyi Zhang,Geng Zhong
This study investigated the influence of Konjac Glucomannan (KGM) with varying degrees of polymerization (DKGMx) on the gelatinization and retrogradation characteristics of wheat starch, providing new insights into starch-polysaccharide interactions. This research uniquely focuses on the effects of DKGMx, utilizing multidisciplinary approaches including Rapid Visco Analysis (RVA), Differential Scanning Calorimetry (DSC), rheological testing, Low-Field Nuclear Magnetic Resonance (LF-NMR), and molecular simulations to assess the effects of DKGMx on gelatinization temperature, viscosity, structural changes post-retrogradation, and molecular interactions. Our findings revealed that higher degrees of polymerization (DP) of DKGMx significantly enhanced starch's pasting viscosity and stability, whereas lower DP reduced viscosity and interfered with retrogradation. High DP DKGMx promoted retrogradation by modifying moisture distribution. Molecular simulations revealed the interplay between low DP DKGMx and starch molecules. These interactions, characterized by increased hydrogen bonds and tighter binding to more starch chains, inhibited starch molecular rearrangement. Specifically, low DP DKGMx established a dense hydrogen bond network with starch, significantly restricting molecular mobility and rearrangement. This study provides new insights into the role of the DP of DKGMx in modulating wheat starch's properties, offering valuable implications for the functional improvement of starch-based foods and advancing starch science.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Haiyu Luo,Danyang Liang,Qing Liu,Yue Zheng,Huishan Shen,Wenhao Li
In this paper, different NaCl content was added to wheat starch and then subjected to X-ray irradiation to investigate the effect of salt on starch modification by irradiation. The results showed that the degradation of wheat starch intensified with the increase in irradiation dose. When irradiated at the same dose, wheat starch with sodium chloride produced shorter chains, lower molecular weight and amylose content, and higher crystallinity, solubility, and resistant starch than wheat starch without sodium chloride. The energy generated by X-rays dissociating sodium chloride caused damage to the glycoside bonds of the starch molecule. With a further increase in the mass fraction of NaCl, the hydrogen bonds of the starch molecules were broken, and the double helix structure was depolymerized, which exacerbated the extent of irradiation-modified wheat starch. At the same time, starch molecules will be rearranged to form a more stable structure.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Zhen Wang,Sijie Zhang,Huiping Wang,Jihong Huang,Luyang Wang
Hyaluronic acid (HA), as a multifunctional hydrophilic polysaccharide , is potentially beneficial in improving the thermal stability of fermented modified starches, but relevant insights at the molecular level are lacking. The aim of this study was to investigate the effect of different levels (0 %, 3 %, 6 %, 9 %, 12 % and 15 %) of HA on the structural, thermal and pasting properties of wheat starch co-fermented with Saccharomyces cerevisiae and Lactobacillus plantarum . We found that the addition of HA increased the median particle size of fermented starch granules from 16.387 to 17.070 μm. Meanwhile, the crystallinity of fermented starch was negatively correlated with the HA content, decreasing from 14.70 % to 12.80 % ( p < 0.05). Fourier transform infrared spectroscopy results confirmed that HA interacted with starch granules and water molecules mainly through hydrogen bonding. Thermal analyses showed that the thermal peak of the composite correlated with the HA concentration, reaching a maximum of 73.17 °C at 12 % HA. In addition, HA increases the pasting temperature, reduces the peak, breakdown and setback viscosities of starch. This study demonstrates the role of HA in improving the thermal stability of fermented starch, providing new insights for traditional fermented food research and the application of HA in food processing.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Suchen Liu,Lihua Lin,Mingyue Shen,Wenjie Wang,Yuehuan Xiao,Jianhua Xie
In this study, the effects of Mesona chinensis polysaccharide (MCP) on the pasting, thermal, rheological, and textural properties of wheat starch were investigated. Rapid viscosity analysis results showed that MCP protects the integrity of starch granules at low concentration in the early stage of pasting. The gelatinization temperature of wheat starch–MCP gels was markedly increased with the increase in polysaccharide concentration, whereas gelatinization enthalpy (Δ H gel ) decreased. Rheological analysis showed that the starch:MCP = 8.5:1.5 system exhibited a strong thixotropic property and the highest G′ and G″ among the other systems. The same results were observed in the textural experiment, indicating the existence of strong intermolecular interactions between starch granules and MCP. These results indicated that MCP can improve the thermal stability in the early stage of pasting and enhance the rheological properties of wheat starch.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Tingting Gao,You Tian,Ji Ma,Da-Wen Sun
Wheat starch and fatty acid can combine as wheat starch-fatty acid (WS-FA) complexes playing crucial roles in health but are sensitive to ambient humidity. Therefore, microwave-processed WS-FA complexes incorporating fatty acids in different carbon chain lengths (C12 to C18) and unsaturation degrees (C18:0 to C18:3) were prepared, of which structural information, digestive characteristics and humidity-induced storage stability were investigated. Results showed that both chain lengths and unsaturation degrees of fatty acids affected the structural and digestive properties of WS-FA complexes. According to the moisture absorption behaviours, WS-FA complexes exhibited lower critical absorption relative humidities (CARH: 44 %–68 % RH) and equilibrium moisture values ( M e : 17.7 %–20.5 %) than pure wheat starch (CARH: 72 % RH; M e : 27.7 %), indicating ambient humidity >44 % RH significantly impacts their storage stability. Beyond structural and digestive analysis, this study first investigates humidity-induced instability of WS-FA complexes for the first time, highlighting the need for customized standards for starch-lipid complex preservation.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yize Yin,Wenchao Liu,Linlin Li,Weiwei Cao,Junliang Chen,Linlin Zhao,Xiaofei Sun,Xu Duan,Guangyue Ren
This article investigates the effect of different microwave powers on the crosslinking behavior and microwave freeze-drying characteristics of wheat starch-lauroyl arginate complex during the microwave freeze-drying process. During microwave freeze-drying, as microwave power increased from 0.1 W/g to 0.9 W/g, the freeze-drying time of WS-LA was reduced by 50 %, while the uniformity of freeze-drying was not affected by its composition. In the research results obtained from DSC, Raman spectroscopy, Fourier-transform infrared spectroscopy (FTIR), XRD, and SEM analyses, with the microwave power increased from 0.1 W/g to 0.9 W/g, the enthalpy value of the melting peak of the WS-LA (wheat starch-lauric acid) composite decreased from 1.15 J/g to 0.62 J/g. The full width at half maximum (FWHM) value increased from 25.6 to 30.79. The ratio of absorbance at 1022/995 cm −1 increased from 1.0111 to 1.0707. The recrystallization (RC) value decreased from 8.77 % to 0.07 %. Additionally, in the microstructure, the size of WS-LA composite particles decreased accordingly. The above findings indicated that the increase in microwave power during microwave freeze-drying had a negative impact on the formation of the WS-LA complex and the ordering of its structure in the sample.
研究领域:
食品科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Zhonghua Gu,Xianying Sha,Xinwei Wang,Renyong Zhao,Reham Khashaba,Jay-lin Jane,Hongxin Jiang
The objective of this work was to understand the cross-linked waxy wheat starch (WWS) characteristics from thermal properties, pasting properties, and paste rheological behaviors, textural properties, morphology, and freeze-thaw stability. WWS, waxy maize starch (WMS), and waxy tapioca starch (WTS) were cross-linked using sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) with a ratio of 99:1 (w/w) at levels of 0.01%, 0.05%, and 0.1%. WWS had lower gelatinization temperatures and enthalpy change than WMS and WTS, and cross linking had no or little impact on them. With increasing cross-linking levels from 0.01% to 0.1%, the peak viscosity decreased for the WWS, but increased for WMS and WTS, indicating that WWS was more sensitive to STMP/STPP. Cross-linking led to a substantial increase in final viscosity for all waxy starches. WWS cross-linked at 0.05% had the highest final viscosity among three waxy starches cross-linked at all three levels, which was consistent with the highest firmness, consistency, and cohesiveness of the paste and the morphology of swollen granules. Paste from WWS at 0.1% cross-linking showed almost no thixotropy , while all cross-linked WMS and WTS pastes exhibited high thixotropy . WWS had lower syneresis than WMS and WTS before and after cross linking, indicating a better cold storage stability.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Jin Du,Yajing Qi,Alkassoumi Hassane Hamadou,Jian-Ya Qian,Bin Xu
The objective of this research was to investigate the influence of starch granule-associated lipids (SGALs) on retrogradation properties of buckwheat and wheat starches. According to the results, the removal of SGALs led to remarkable increase in the retrogradation enthalpy change of all starches and the strength of starch gels, as well as the density and short-range ordered structure of starch aggregates. The strength of starch gel experienced a rise from 3139.39 g to 3718.18 g in Tartary buckwheat, 2924.12 g to 3551.13 g in common buckwheat, and 1887.55 g to 2555.24 g in wheat, respectively. The removal of SGALs contributed to a decrease in the thermal stability of starches and an augmentation of amylose leaching during gelatinization process, which would strengthen the hydrogen bond interaction between starch molecules during cooling process, and promoting the rearrangement of the order structure of starch molecules. In general, these results indicated that the retention of SGALs could limit amylose leaching, then inhibited rearrangement and recrystallization of dissolved starch molecules, and ultimately delayed the short-term and long-term retrogradation process. This work further supplemented theoretical knowledge about SGALs in buckwheat and wheat starches, also provided a new perspective for regulating the physicochemical properties of starches.
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
FOOD CHEMISTRY
·
2025
·
IF 9.8
Huijing Chen,Shanliang Zhong,Guoxiang Chi,Huiying Li,Kewei Chen,Zhirong Wang,Jianquan Kan
Starch–lipid complexes with functional properties have gained extensive attention; however, little attention has been paid to how oleic acid-based lipid types and thermomechanical treatment affect the functional characteristics of starch. This study investigated the effects of five oleic acid-based lipids (oleic acid, monoolein, diolein, triolein, and rapeseed oil) and thermomechanical treatment on the structural and physicochemical properties of wheat starch. The crystal patterns and complexing indices showed that thermomechanical treatment promoted the formation of oleic acid, monoolein, and diolein V -type starch–lipid complexes with an intact granular structure, whereas triolein and rapeseed oil formed complexes with starch. Moreover, oleic acid, monoolein, and diolein significantly altered starch gelatinisation, retrogradation behaviour, more resistant starch formed in their complexes and thus decreased its digestibility. Rheological analyses indicated that the formation of lipid complexes increased the viscoelastic modulus of starch. Our results deepen understanding of the key role of oleic acid-rich lipids in starch-based foods.
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
Foods
·
2025
·Vol. 14
·期 11
·1922
·
IF 5.1
Bin Niu,Ziyu Wang,Yizhe Yan
Starch-lipid-protein ternary complexes have attracted more attention, and physical processing is gradually being applied to their preparation. This study was to understand the effect of atmospheric cold plasma (ACP) pretreatment times (1–4 min) and protein types (whey protein isolate (WPI), soy protein isolate (SPI), and egg white protein isolate (EWP)) on the wheat starch (WS)-lauric acid (LA)-protein ternary complexes. Experimental results indicated that one-minute ACP pretreatment of WS led to the increase in the amylose content to 30.02%, which produced the largest number of WS-LA-protein complexes (CI value of 69.21%, 67.41%, and 62.81% for WS-LA-WPI, WS-LA-SPI, and WS-LA-EWP complexes, respectively), resulting in the most ordered structure and higher enthalpy change. In vitro digestibility results based on starch showed that WS1-LA-protein complexes exhibited the lowest digestibility with the highest resistant starch content of 28.09%, 27.93%, and 27.41% for these three kinds of complexes, respectively. However, when the treatment time for WS was more than 1 min, a downward trend occurred, indicating that ACP pretreatment of WS for 1 min was the most beneficial for forming complexes. PCA results also verified that ACP pretreatment of WS for different times could significantly impact the generation and structure of ternary complexes. Moreover, protein types also affected the formation and physicochemical properties of ternary complexes. Notably, WPI, with the higher emulsifying property, formed a larger number (CI value of 69.21%), more ordered structure (Xv of 10.56%), and higher thermal stability of ternary complexes than SPI and EWP. This study presents a burgeoning technology to regulate the generation, structure, and functional properties of starch-lipid-protein complexes.
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
Food Chemistry-X
·
2024
·
IF 6.5
Jing Zhou,Shuang-yi Zheng,Qian-qian Chen,Xiao Wan,Jing Du,Wen-ping Ding,Xue-dong Wang,Hai-long Zhang
The effect of legume proteins (soy protein (SP), chickpea protein (CP) and peanut protein (PP)) on the properties of wheat starch-lauric acid (WS-LA) system and its intrinsic mechanism were investigated. RVA, digestion experiment and TGA results showed that legume proteins prompted the viscosity peak formation during cooling stage and increased anti-digestion and thermal stability of WS-LA system. FT-IR, Raman, XRD and 13 C NMR results indicated that legume proteins improved the long-range and short-range ordering degree and single-helix structure of WS-LA system. SP had greater influence on the properties of WS-LA system than that of CP and PP. Proteins with high solubility, emulsifying properties and β-sheet content were conducive to starch-based complexes formation. Molecular dynamics simulation results indicated that major forces for WS-LA-SP formation were hydrogen bonding and van der Waals forces. This study offered crucial information on starch-fatty acid-protein complexes formation for proteins selection in starch-based products development.
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
Foods
·
2022
·Vol. 11
·期 20
·3187
·
IF 5.561
Nan Chen,Hao-Xiang Gao,Qiang He,Wei-Cai Zeng
We investigated the modification of wheat starch withLigustrum robustum(Rxob.) Blume extract (LRE) and determined the action mechanism. Based on differential scanning calorimetry, LRE decreased the gelatinization enthalpy of wheat starch from 19.14 to 7.15 J/g and changed gelatinization temperatures (including the variation in gelatinization onset temperature, peak temperature and conclusion temperature in different degrees). Moreover, LRE affected the pasting viscosity curve of wheat starch, and changed its rheological parameters (including the decrease in storage modulus and loss modulus, as well as the increase in loss tangent). Based on the analysis of scanning electron microscopy and wide-angle X-ray diffraction, LRE increased the hole size and the roughness of the gel microstructure, and decreased the crystallinity of wheat starch. Meanwhile, the evaluation results of the texture analyzer and the colorimeter showed that LRE could change the quality properties (including decrease hardness, fracturability andL*values, as well as increasea*andb*values) of wheat starch biscuits after hot air baking (170 °C). Furthermore, with molecular dynamics simulation analysis, phenolic compounds of LRE combined with starch molecules via H-bonds and affected the formation of molecular bonds (including intra- and intermolecular hydrogen bonds), so as to change the spatial conformation and properties of wheat starch during gelatinization and retrogradation. The present results suggest that LRE can modify the physicochemical properties of wheat starch and further improve its processing properties, indicating its potential in the design and development of starch foods (such as steamed buns, bread, biscuits, etc.).
研究领域:
食品科学
·
植物化学
·
生物物理学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）