Article
Food Science & Technology
Yuheng Zhai, Hao Zhang, Jiali Xing, Shangyuan Sang, Xinyan Zhan, Yanan Liu, Lingling Jia, Jian Li, Xiaohu Luo
Summary: This study investigated the effects of pectin on the retrogradation properties and in vitro digestibility of waxy rice starch. The results showed that pectin could reduce the retrogradation enthalpy and hardness of the starch gel. X-ray diffraction results indicated that pectin could reduce the relative crystallinity of the composite system. Fourier transform infrared spectroscopy results proved that the interaction between pectin and starch was mainly a hydrogen bond interaction. Moreover, the addition of pectin could decrease the starch digestion rate and digestibility.
Article
Biochemistry & Molecular Biology
Weidong Zhang, Gang Wang, Pingwei Wen, Yi Chen, Qiang Yu, Mingyue Shen, Jianhua Xie
Summary: This study investigated the effects of purple red rice bran (PRRBA) on the pasting, rheological property, chemical structure, microstructure, and water migration of rice starch. The results showed that PRRBA could decrease the peak viscosity, final viscosity, and activation energy of rice starch, while increasing its gel strength and hardness. The addition of PRRBA could improve the particle size distribution of rice starch, possibly due to the non-covalent bonds between PRRBA and rice starch. Furthermore, PRRBA improved the water-holding capacity of rice starch, as indicated by a decrease in the spin relaxation time.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Xu Chen, Yang Xu, Dawei Hou, Wei Zhu, Xinyu Chen, Peirong Chen, Xianfeng Du
Summary: In situ scanning electron microscopy/energy-dispersive spectroscopy (SEM-EDS) was used to analyze the protein distribution in black rice grains. The results showed that protein content was mainly concentrated in the aleuronic layer, cell membrane, and amyloplasts. The study also found that the protein content decreases from the surface to the inner layer, impacting the pasting properties of rice starch.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yuyue Zhong, Jianzhou Qu, Zhihang Li, Yu Tian, Fan Zhu, Andreas Blennow, Xingxun Liu
Summary: There are close relationships between the structure and properties of starch, with factors such as amylose content, chain length, and crystallinity playing important roles. The molecular structure and lamellar structure of starch have significant effects on its stability.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Hongwei Wang, Yan Wang, Rui Wang, Xingli Liu, Yanyan Zhang, Hua Zhang, Chengdeng Chi
Summary: This study revealed the impact of long-term rice storage on starch structures and physicochemical properties, showing that longer storage periods resulted in more serious degradation of multi-scale starch structures, leading to higher thermostability, better-defined gel structures, and improved starch digestion after cooking and cooling.
FOOD HYDROCOLLOIDS
(2022)
Article
Agronomy
Wang Cuili, Guo Wen, Hu Peisong, Wei Xiangjin, Tang Shaoqing, Jiao Guiai
Summary: In this study, the differences between chalky and translucent rice flour were investigated. Chalky flour had lower amylose and protein contents, looser starch granule morphology, higher relative crystallinity, and different water states compared to translucent flour. The findings suggest that starch granule morphology is a more indicative attribute of pasting and gelatinization properties in chalky and translucent parts of rice grains.
Article
Chemistry, Applied
Jiong Zheng, Nan Wang, Shan Huang, Jianquan Kan, Fusheng Zhang
Summary: The addition of HMP increased the viscosity and elasticity of starch paste, while DHPM treatment decreased these parameters. DHPM treatment improved the ordered and crystalline structures of starch-HMP mixtures, forming a compact surface that slowed down digestibility. However, intense shear force under 200 MPa DHPM disrupted the crystalline and semicrystalline structure of starch, leading to increased digestibility.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Cunshe Chen, Ping Liu, Jinnuo Cao, Zhixuan Ouyang, Zhihua Pang
Summary: The effects of mixing rice starch and oat flour on the pasting properties, particle size, rheology, and tribological properties were investigated. The presence of oat flour inhibited starch pasting and increased the pasting temperature and peak viscosity of the mixed system. The mixing of rice starch and oat flour resulted in a decrease in particle size, with the smallest particle size observed in the RS/OF 9/1 ratio. Shear dilution behavior was observed in all samples, and the viscosity of the system significantly increased at a 10 wt% RS content. The friction of the mixture was usually between the two individual components at sliding speeds higher than 1 mm/s, confirming an association or interaction between the two polymers.
Article
Food Science & Technology
Oni Yuliarti, Esther Gusti, Jie Hong Chiang, Pei Xuan Teo, Jun Yi Ng
Summary: Two native cassava starches were isolated and characterized, showing differences in gelation behavior and physicochemical properties. Addition of low methoxyl pectin and calcium could enhance the gel strength of starch-based fruit filling, as indicated by rheological and mechanical analysis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Hai-Teng Li, Edward D. Kerr, Benjamin L. Schulz, Michael J. Gidley, Sushil Dhital
Summary: The popularity of high-amylose cultivars of main crops is increasing due to their unique properties and enhanced nutritional values. This study evaluated the performance of high-amylose wheat (HAW) flours and starches with different amylose contents under high-temperature processing. The results showed that conventional RVA could not predict the pasting behaviors of HAW ingredients accurately, and the iodine colorimetry method was not a good indicator of the cooling and retrogradation process. Protein content and composition also influenced the pasting behaviors of HAW flours, and fine structural features of amylose and amylopectin played a regulatory role.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Yongtao Yang, Xiaojuan Xu, Qiang Wang
Summary: The study evaluated the effects of potassium sulfate (K2SO4) on the properties of different rice starches, showing that increasing K2SO4 concentration led to higher gelatinization temperatures and lower swelling capacities, resulting in decreased pasting viscosities. Waxy rice starch (WRS) exhibited the most significant changes in response to K2SO4.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Lei Xu, Jinyun Ren, Xin Wang, Zhaoliang Bai, Shihao Chai, Xiaole Wang
Summary: The effects of sugar beet pectin (SBP) addition on the properties of wheat starch (WS) were investigated. SBP increased the viscosity and swelling power of WS, but decreased its transparency and deformability. SBP also promoted the swelling of WS granules and formed a more irregular gel network.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Chemistry, Applied
Derong Lin, Yi Ma, Wen Qin, Douglas A. Loy, Hong Chen, Qing Zhang
Summary: This article reviews the formation, structure, and properties of starch-pectin blend, and explores its potential prebiotic properties. The interaction between starch and pectin is mainly through non-covalent interactions, leading to increased crystallinity and short-range ordered structures in starch, thereby increasing resistant starch and reducing digestibility. The resistance mechanism of the blend is similar to type 1 and type 5 resistant starch, and can potentially have synergistic probiotic effects.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Bo-Ru Chen, Qing-Hui Wen, Xin-An Zeng, Rahaman Abdul, Ume Roobab, Fei-Yue Xu
Summary: The study investigated the physicochemical properties and structural changes of potato starch esterified with octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF), showing that PEF treatment during esterification resulted in significant modification of pasting properties and improved reaction efficiency. The results suggest that PEF could be a potential eco-friendly and cost-effective physical technique for preparing starch products with desired paste behaviors.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Bo Zheng, Xinbo Guo, Yukuo Tang, Ling Chen, Fengwei Xie
Summary: The study investigated the structural and functional properties of starch isolated from waxy corn at different stages of kernel growth. Results showed changes in starch granules' surface smoothness, molecular mass, particle size, viscosity, and amylose content. These changes were related to variations in pasting temperature, peak viscosity, and breakdown values, as well as contents of slowly digestible starch and resistant starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)