Foods
·
2023
·Vol. 12
·期 18
·3366
·
IF 5.2
Xinyue Liu,Zhuangzhuang Sun,Wenqing Zhao,Jiayu Zheng,Wei Liang,Wenhao Li
To explore the effect of amylose within starch granules on the efficiency of starch hydrolysis by acid, we chose the warm water extraction method to treat red adzuki bean starch to obtain different degrees of amylose removal granule models and to prepare samples in combination with acid hydrolysis. The amylose content was reduced after acid hydrolysis, reducing the peak viscosity (2599–1049 cP), while the solubility was significantly increased. In contrast, the short-chain content of the deamylose–acid hydrolysis samples was reduced considerably, exacerbating the trend towards reduced starch orderliness and increased solubility. This work reveals the granular structure of starch from the point of view of deamylose and contributes to a thorough understanding of the mechanisms of acid hydrolysis. It might add to knowledge in starch science research and industrial applications for the acid processing of starch-based foods, particularly with regard to the most important factors controlling the structure and function of starch.Keywords:deamylose;dual modification;red adzuki bean starch;multiscale structure
研究领域:
食品科学
·
淀粉化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2017
·
IF 3.086
Bing Gong,Meijuan Xu,Bei Li,Hao Wu,Yu Liu,Guoquan Zhang,Shaohui Ouyang,Wenhao Li
The effects of repeated heat-moisture treatment (RHMT) and continuous heat-moisture treatment (CHMT) on structural, physicochemical and digestibility properties of red adzuki bean starch have been investigated and compared. The results showed that the starch granules had many rupture and scallops and some of the polarization cross disappeared after CHMT and RHMT. The crystal type of CHMT and RHMT starches changed from C-type to A-type. The pasting temperatures and gelatinization transition temperatures of CHMT and RHMT starches increased, while the pasting viscosities (peak, trough, breakdown, final and setback viscosity), solubility and swelling power of CHMT and RHMT starches decreased compare to native starch. The RDS and SDS contents of starch samples were higher than native starch, which indicate that the digestibility was improved by CHMT and RHMT. On the whole, the RHMT measures have more advantages in the changes of starch structural, physicochemical and digestibility properties compared to CHMT ones.
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
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jiayu Zheng,Diandian Wang,Hao Duan,Jinhong Guo,Yue Zheng,Wenhao Li,Wenjie Yan
This study investigated the effects of microwave (MW, 300W, 900W), electron beam irradiation (EBI, 8, 24 KGy), and their combination (MW-EBI, EBI-MW) on the morphology, structure and physicochemical properties of red adzuki bean starch. MW or EBI treatments had little effect on starch morphology, but high-frequency MW and high doses of EBI combined modification resulted in starch granule cracking. Both EBI and MW treatments retained the C-type crystalline structure of the starch but reduced the relative crystallinity, Mw, and short-range ordering. Besides, starch's short chain (A, B 1 ) content, pasting temperature, solubility, and RDS content were significantly increased. In contrast, long chain (B 2 , B 3 ), SDS + RS content, ΔH, SP, and RDS content were decreased considerably after MW and EBI treatments. Furthermore, the effect of MW and EBI combined modification on starch was higher than the single modification, and the MW-EBI modification was more effective than EBI-MW. Therefore, this study provides a green and efficient method to modify starch, which helps to broaden the scope of starch application.
研究领域:
食品科学
·
淀粉化学
·
辐射技术
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2018
·
IF 2.173
Meijuan Xu,Ahmed S.M. Saleh,Yu Liu,Luzhen Jing,Kun Zhao,Hao Wu,Guoquan Zhang,Shaohui O. Yang,Wenhao Li
Red adzuki bean starch-water suspensions (1:3, w/v) are subjected to repeated and continuous annealing treatments at 55 °C for 96 h. The changes in structural, physicochemical, and digestive properties of starch after both treatments are studied and compared. The results show that the repeated and continuous annealing increases the relative crystallinity of starch without influencing the morphological structure and crystalline patterns. Gelatinization temperatures and enthalpy increase; however starch solubility, swelling power, and viscosity decrease after both annealing treatments. FT-IR analysis shows that annealing treatments result in a reorganization of starch molecules and improve the crystalline perfection. Furthermore, the applied annealing treatments decrease the enzymatic susceptibility of starch and increase the percentage of slowly digestible and resistant starch present. Generally, the repeated annealing results in modified starch with good functionalities compared with continuous annealing. Therefore, repeated annealing can be recommended for producing of modified starch for industrial applications.
研究领域:
食品科学
·
淀粉技术
·
营养学
✓ 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）