FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Xiang-Ru Kong,Zhen-Yuan Zhu,Xiao-Jing Zhang,Yong-Ming Zhu
Pasting properties and in vitro digestibility of wheat starch added with Cordyceps polysaccharides (CPS) were studied in this research. Showing in the RVA and rheological measurements result, not only can CPS reduce the viscosity of wheat starch but inhibit its short-term retrogradation. By the measurement of leached amylose and scanning electron microscope (SEM), we found that CPS could reduce the starch gelatinization degree while retaining more complete starch granules by connecting with leached amylose, leading to the decrease of leached amylose. In the light of the results of fourier transform infrared (FT-IR), CPS combined with leached amylose via hydrogen bonds during the gelatinization, thereby preventing the re-aggregation of starch particles and inhibiting the short-term retrogradation of wheat starch. The results of in vitro digestion analysis strongly indicated that CPS could reduce the digestibility of wheat starch, which might be related to the inhibition of starch gelatinization. Suffice it to say, CPS can prevent wheat starch from gelatinization, inhibit its short-term retrogradation and reduce the wheat starch digestibility. These results can be helpful to the application of CPS in starch-based functional foods.
研究领域:
食品科学
·
营养学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 18
·3487
·
IF 5.2
Jihong Wang,Lei Zhang,Peiwen Wang,Jinhui Lei,Lingli Zhong,Lei Zhan,Xianfeng Ye,Yan Huang,Xue Luo,Zhongli Cui,Zhoukun Li
Malto-oligosaccharides (MOSs) from starch conversion is advantageous for food and pharmaceutical applications. In this study, an efficient malto-oligosaccharide-forming α-amylase AmyCf was identified from myxobacterCystobactersp. strain CF23. AmyCf is composed of 417 amino acids with N-terminal 41 amino acids as the signal peptide, and conserved glycoside hydrolase family 13 (GH13) catalytic module and predicted C-terminal domain with β-sheet structure are also identified. Phylogenetic and functional analysis demonstrated that AmyCf is a novel member of GH13_6 subfamily. The special activity of AmyCf toward soluble starch and raw wheat starch is 9249 U/mg and 11 U/mg, respectively. AmyCf has broad substrate specificity toward different types of starches without requiring Ca2+. Under ideal circumstances of 60 °C and pH 7.0, AmyCf hydrolyzes gelatinized starch into maltose and maltotriose and maltotetraose as the main hydrolytic products with more than 80% purity, while maltose and maltotriose are mainly produced from the hydrolysis of raw wheat starch with more than 95% purity. The potential applicability of AmyCf in starch processing is highlighted by its capacity to convert gelatinized starch and raw starch granules into MOSs. This enzymatic conversion technique shows promise for the low-temperature enzymatic conversion of raw starch.Keywords:Malto-oligosaccharides;Cystobacter;gelatinized starch;enzymatic conversion;raw starch
研究领域:
生物化学
·
食品科学
·
酶学
✓ 已验证
DOI
PubMed
高影响因子
Nutrients
·
2024
·Vol. 16
·期 5
·749
·
IF 4.8
Yaqi Wang,Yaoyi Pan,Chang Zhou,Wenru Li,Kunli Wang
In this study, the roles of kiwifruit soluble/insoluble dietary fiber (SDF/IDF, respectively) in the pasting characteristics and in vitro digestibility of wheat starch were explored. According to RVA and rheological tests, the IDF enhanced the wheat starch viscosity, decreased the gelatinization degree of the starch granules, and exacerbated starch retrogradation. The addition of SDF in high quantities could reduce the starch gelatinization level, lower the system viscosity, and exacerbate starch retrogradation. Through determining the leached amylose content and conducing scanning electron microscopy, the IDF and SDF added in high quantities was combined with the leached amylose wrapped around the starch granules, which reduced the leached amylose content and decreased the gelatinization degree of the starch granules. The Fourier transform infrared results showed that the addition of both the IDF and SDF resulted in an enhancement in hydrogen bonding formed by the hydroxyl groups of the system. The in vitro digestion results strongly suggested that both the IDF and SDF reduced the wheat starch digestibility. The above findings are instructive for the application of both IDF and SDF in starchy functional foods.
研究领域:
食品科学
·
营养学
·
淀粉化学
·
膳食纤维研究
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Suchen Liu,Mingyue Shen,Yuehuan Xiao,Yu Luo,Jianhua Xie
The influences of Mesona chinensis polysaccharide (MCP) on the gel properties, morphology, and digestion of three different starches , namely, maize starch (MS), potato starch (PoS), and pea starch (PeS) were investigated. MCP interacted with the different starches in various ways. The addition of MCP increased pasting viscosity and gel strength and decreased syneresis of MS. MCP inhibited the granular swelling of PoS, thereby protecting its granular integrity and increasing its gel strength. MCP promoted the granular swelling of PeS and then increased the pasting viscosity of PeS, which leads to the decreased of PeS gel strength. X-ray diffraction showed that MCP affected the diffraction intensity of the three starches. In vitro digestion showed that MCP played a positive role in the starch hydrolysis of MS and PeS, however, the opposite effect was observed for PoS.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2022
·
IF 2.688
Sheng Li,Huimin Liu,Qihang Zheng,Nannan Hu,Mingzhu Zheng,Jingsheng Liu
In this study, the effects of various concentrations (1%, 2%, 3%, 5%) soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from corn bran on the pasting, rheological, and thermal properties and the microstructure of corn starch (CS) are investigated. The findings show that the addition of dietary fiber inhibits the short-term retrogradation of starch and decreases the relaxation time of weakly bound water. The SDF and IDF reduce endothermic enthalpy from 11.79 to 8.81 and 8.80 (J g −1 ), respectively ( p < 0.05). The addition of SDF significantly inhibits the gelatinization of starch ( p < 0.05), which reduces viscosity during CS pasting. In addition, 5% of SDF significantly ( p < 0.05) reduces the wavenumber ratio value (1047 cm –1 /1022 cm –1 ) from 0.906 to 0.861 and decreases the strength of the CS gel from 653.29 to 75.66. The CS-SDF gel shows a sheet-like network structure, while in the CS-IDF gel, IDF is embedded in a network structure. This research further expands the understanding of the interaction between dietary fiber and starch during processing and allows the improvement of high dietary fiber product quality.
研究领域:
食品科学
·
营养学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2017
·
IF 4.747
Lili Wang,Jin Xu,Xuerong Fan,Qiang Wang,Ping Wang,Jiugang Yuan,Yuanyuan Yu,Ying Zhang,Li Cui
Branched limit dextrins (BLDs) are composed of linear chains of alpha-(1,4)- d -glucose residues connected through alpha-(1,6)-linkages. In this work, BLDs were prepared by hydrolysis of starch by alpha- and beta-amylases and subsequent ethanol precipitation into fractions of different molecular weights and structures. The characterization of BLDs was done using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and 1 H nuclear magnetic resonance spectroscopy. The average molecular weights of BLDs from both corn and waxy corn starches decreased upon an increase in ethanol concentration from 70% to 90%, that is, from 1918.30 to 1274.23 and from 1938.11 to 1356.35, while the ratio of alpha-(1,4) to alpha-(1,6) glycosidic linkages increased from both corn (from 5.27 to 8.46) and waxy corn starches (from 3.80 to 4.62). The effect of BLDs with different degrees of polymerization on the pasting properties of corn starch was investigated by rapid visco-analysis (RVA). Confocal laser scanning microscopy (CLSM) observation of the BLD/cornstarch mixtures was also carried out to explore the possible interaction between corn starch and BLDs. RVA showed that BLDs significantly changed the viscosity parameters of the BLD/cornstarch mixtures. The results of CLSM observation of samples further indicate that the cornstarch and BLDs interacted in the cornstarch–BLD system because of the low molecular weight and mobility of BLDs.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Ruidi He,Mingmei Li,Biao Huang,Xiaochen Zou,Songnan Li,Xiaoyu Sang,Liping Yang
Kudzu, a plant known for its medicinal value and health benefits, is typically consumed in the form of starch. However, the use of native kudzu starch is limited by its high pasting temperature and low solubility, leading to a poor consumer experience. In this study, kudzu starch was treated using six modification techniques: ball milling, extrusion puffing, alcoholic-alkaline, urea-alkaline, pullulanase, and extrusion puffing-pullulanase. The results of the Fourier transform infrared spectrum showed that the intensity ratio of 1047/1022 cm −1 for the modified starches (1.02–1.21) was lower than that of the native kudzu starch (1.22). The relative crystallinity of modified kudzu starch significantly decreased, especially after ball milling, extrusion puffing, and alcoholic-alkaline treatment. Furthermore, scanning electron microscopy and confocal laser scanning microscopy revealed significant changes in the granular structures of the modified starches. After modification, the pasting temperature of kudzu starch decreased (except for the urea-alkaline treatment), and the apparent viscosity of kudzu starch decreased from 517.95 Pa·s to 0.47 Pa·s. The cold-water solubility of extrusion-puffing and extrusion puffing-pullulanase modified kudzu starch was >70 %, which was significantly higher than that of the native starch (0.11 %). These findings establish a theoretical basis for the potential development of instant kudzu powder.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2023
·
IF 3.8
Tingting Hong,Yongshuai Ma,Fengfeng Wu,Yamei Jin,Dan Xu,Xueming Xu
This study aimed to investigate the impact of heat treatment on the molecular structure of starch and protein in wheat flour and to establish a correlation between the changes in molecular structure and the resulting effects on the pasting properties of the flour. Heat treatment increased the pasting viscosity and pasting temperature with the extent of heat-treated time and temperature. Moreover, the water absorption indexes, swelling power, and gelatinization enthalpy of heat-treated flour were higher than that of untreated flour, while the water solubility indexes were lower. The clustered starch granules and aggregated protein increased the particle size of flour after heat treatment. Additionally, heat treatment decreased the damaged starch content from 6.54% in native flour to 2.94% in treated flour (100 °C, 30 min), causing an increase in the short-range order structure and relative crystallinity of starch. The aggregated protein induced by heat owned the lower free sulfhydryl content and higher SDS-insoluble protein and β-sheet structure. The pasting properties variations were mainly correlated with the molecular structure changes of protein induced by heat. These results provided a theoretical basis for tailoring flour to produce wheat-based products with desired properties through the application of heat treatment technology.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Ziqi Chai,Xiuxiu Yin,Yuxue Zheng,Xingqian Ye,Jinhu Tian
Hawthorn powder were mixed with corn starch and heated in water to make corn starch-hawthorn mixtures (CS-Haw) and then the physicochemical properties and hydrolysis characteristics of the mixtures were measured. Results showed that the addition of hawthorn powder decreased the viscosity of corn starch, and prolonged the pasting temperature, while the microstructure analysis indicated that hawthorn particles aggregated on the surfaces of starch granules, reducing the chance of starch contacting with water, then delayed the starch gelatinization. The presence of hawthorn powder also reduced the G' value to varying degrees and the loss tangent of CS-Haw was significantly higher than that of corn starch. The addition of hawthorn powder in large amounts also increased the rapidly digestible starch, while decrease the slowly digestible starch and resistant starch. The present research will provide basic theoretical support for the application of hawthorn in healthy starch food processing.
研究领域:
食品科学
·
植物学
✓ 已验证
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2025
·
IF 5.1
Fenxia Han,Yongqiang Wang,Hao Zhang,Sheng Zhang
Introduction: Alisma starch (AS) from Alismatis Rhizoma has potential applications but has been less studied compared to common starches like corn starch (CS) and potato starch (PS).Methods: We used scanning electron microscopy, X-ray diffraction, and rapid visco analysis to study the granule morphology, crystal structure, pasting properties, freeze -thaw stability, solubility, swelling degree, and gel strength of AS, CS, and PS.Results: AS has a lower starch content but higher amylose content than CS and PS. It has a smaller particle size and is A-type starch. Its pasting temperature and trough viscosity are higher, and its freeze -thaw stability is intermediate. Gel strength increases with concentration and shows no significant difference between 10% AS and 12% PS.Discussion: AS has good heat resistance, shear resistance, and gel strength, indicating potential for high-temperature processed foods. Future research should focus on its heat resistance mechanism and broader applications.
研究领域:
食品科学
·
植物学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 5
·1104
·
IF 4.35
Fen Xu,Liang Zhang,Wei Liu,Qiannan Liu,Feng Wang,Hong Zhang,Honghai Hu,Christophe Blecker
Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.Keywords:pre-gelatinization;thermal properties;rheology;structural properties;microstructure;starch gel
研究领域:
食品科学
·
化学工程
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）