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
·
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
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 CHEMISTRY
·
2024
·
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）