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Gelatinization and Retrogradation of Starch Affected by Green Modification in...
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Gelatinization and Retrogradation of Starch Affected by Green Modification in Cereal-Based Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 7249

Special Issue Editors

Prof. Dr. Sen Ma

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Guest Editor
Department of Grain Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
Interests: food science; cereal science; dietary fiber; protein and starch
Dr. Huamin Liu

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Guest Editor
College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
Interests: oil seeds processing; carbohydrate chemistry; extraction of oils by subcritical fluids method
Prof. Dr. Xingxun Liu

E-Mail Website
Guest Editor
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
Interests: starch biosynthesis-structure-functional properties; starch digestion and low GI foods preparation; designing, preparation and characterization of functional starch based materials

Special Issue Information

Dear Colleagues,

Starch is one of the most abundant storage carbohydrates in nature, which  provides an important source for the human body’s daily energy intake. Due to its natural, renewable, biodegradable and inexpensive, starch is often used as a stabilizer, gelling agent, thickener and water retention agent in food, materials and other industries. However, the natural starches has some problems such as easy retrogradation after starch gelatinization, low solubility, or high shear behavior, which limit their industrial applications. Physical modification of starch, enzyme  modification and/or modification by using hydrophilic colloids (e.g., plant gums and polysaccharides) are  green approaches that can significantly improve the functional properties of natural starches, such as starch texture and gelatinization properties. Compared with the chemical modification, these green modification methods are environmentally friendly and easier application in food processing. Green modification methods have become a research hotspot and have recently received increasing attention. During those green modification methods, the gelatinization and retrogradation are the most important process to affect the starch modification efficiency, and to reveal the functional properties of starch in plant-derived foods, which can expand the application of starch in food and other industries.

The theme of this Special Issue is the effect of green modification on the functional properties, and, in particular, the gelatinization and retrogradation of starch in foods. In this Special Issue the specific topics will be: 

(1) New in-situ method to study the gelatinization and retrogradation of starches;

(2) Effect of physical modification, hydrophilic colloids or enzyme on the gelatinization and retrogradation of starches;

(3) Effect of physical modification, hydrophilic colloids or enzyme on the texture and digestion properties of starch-based food;

(4) The interaction of starch with other main components during gelatinization and retrogradation processing to affect the food quality and functionality.

Prof. Dr. Sen Ma
Dr. Huamin Liu
Prof. Dr. Xingxun Liu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food science
  • starch-based food
  • cereal science
  • novel processing technology
  • grain quality
  • green modification
  • starch gelatinization & retrogradation

Published Papers (3 papers)

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Research

12 pages, 1911 KiB  
Article
Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough
by Miaomiao Shi, Xuena Dong, Yanqiu Cheng, Xiaolong Ji, Yanqi Liu and Yizhe Yan
Foods 2023, 12(2), 360; https://doi.org/10.3390/foods12020360 - 12 Jan 2023
Cited by 5 | Viewed by 2200
Abstract
Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch–soy protein isolate complexes. The structure and properties of [...] Read more.
Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch–soy protein isolate complexes. The structure and properties of the complexes and their effects on the quality of dough were studied. The results showed changes in the X-ray diffraction, rheology, and in vitro digestibility of the complexes. The extruded starch–protein complex formed an A+V-type crystal structure with the addition of soy protein isolate. A small amount of soy protein isolate could improve the complex’s viscoelasticity. As the content of soy protein isolate increased, the content of slow-digesting starch and resistant starch in the complexes increased, and the digestibility decreased. The microstructure of the dough indicated that the network structure of the puffed yam starch–protein complex dough was more uniform than that of the same amount of puffed yam starch. The moisture distribution of the dough showed that with the addition of extruded flour, the closely bound water content of the dough increased, and the weakly bound water content decreased. The hardness, gumminess, chewiness, and resilience of the dough decreased. In conclusion, extruded starch–protein complexes can improve dough quality and provide technical support for the broad application of yam. Full article
(This article belongs to the Special Issue Gelatinization and Retrogradation of Starch Affected by Green Modification in Cereal-Based Foods)
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15 pages, 3869 KiB  
Article
Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour
by Yiming Lv, Sen Ma, Jingyao Yan, Binghua Sun and Xiaoxi Wang
Foods 2022, 11(21), 3511; https://doi.org/10.3390/foods11213511 - 4 Nov 2022
Cited by 13 | Viewed by 2215
Abstract
This study modified native highland barley (HB) flour by heat–moisture treatment (HMT) at different temperatures (90, 110, and 130 °C) and moisture contents (15%, 25%, and 35%). The effects of the treatment on the pasting, thermal, rheological, structural, and morphological properties of the [...] Read more.
This study modified native highland barley (HB) flour by heat–moisture treatment (HMT) at different temperatures (90, 110, and 130 °C) and moisture contents (15%, 25%, and 35%). The effects of the treatment on the pasting, thermal, rheological, structural, and morphological properties of the native and HMT HB flour were evaluated. The results showed that HMT at 90 °C and 25% moisture content induced the highest pasting viscosity (3626–5147 cPa) and final viscosity (3734–5384 cPa). In all conditions HMT increased gelatinization temperature (To, 55.77–73.72 °C; Tp, 60.47–80.69 °C; Tc, 66.16–91.71 °C) but decreased gelatinization enthalpy (6.41–0.43 J/g) in the HMT HB flour compared with that in the native HB flour. The HB flour treated at 15% moisture content had a higher storage modulus and loss modulus than native HB flour, indicating that HMT (moisture content, 15%, 25%, and 35%) favored the strengthening of the HB flour gels. X-ray diffraction and Fourier-transform infrared spectroscopy results showed that HMT HB flour retained the characteristics of an A-type crystal structure with an increased orderly structure of starch, while the relative crystallinity could be increased from 28.52% to 41.32%. The aggregation of starch granules and the denaturation of proteins were observed after HMT, with additional breakage of the starch granule surface as the moisture content increased. HMT could increase the resistant starch content from 24.77% to 33.40%, but it also led to an increase in the rapidly digestible starch content to 85.30% with the increase in moisture content and heating temperature. These results might promote the application of HMT technology in modifying HB flour. Full article
(This article belongs to the Special Issue Gelatinization and Retrogradation of Starch Affected by Green Modification in Cereal-Based Foods)
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14 pages, 3185 KiB  
Article
Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees
by Jiani Jiang, Jiangtao Li, Wenfang Han, Qiqi Yang, Qiongxiang Liu, Huaxi Xiao, Qinlu Lin and Yong Fang
Foods 2022, 11(21), 3314; https://doi.org/10.3390/foods11213314 - 22 Oct 2022
Cited by 2 | Viewed by 2285
Abstract
Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural properties. In this study, pregelatinized rice [...] Read more.
Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural properties. In this study, pregelatinized rice starches (RS) with gelatinization degrees ranging from 58% to 100% were prepared via different Rapid Visco Analyser (RVA) heating procedures and reheated in various methods, including high-power microwave (HM), low-power microwave (LM), and water bath. The rheological behavior and textural properties were explored, and the results demonstrated that the consistency, gel strength, hardness, and springiness of PGS in all tested samples decreased significantly after reheating. The storage modulus (G’) of PGS increased dramatically while the thermal stability decreased. Interestingly, the reheating methods possessed various effects on the starch of different DSG. Full article
(This article belongs to the Special Issue Gelatinization and Retrogradation of Starch Affected by Green Modification in Cereal-Based Foods)
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