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18 pages, 3498 KiB

Open AccessArticle

Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

by Laura Roman, Mitchell R. Walker, Nicole Detlor, Janice Best and Mario M. Martinez

Foods 2022, 11(14), 2044; https://doi.org/10.3390/foods11142044 - 11 Jul 2022

Cited by 2 | Viewed by 1730

Abstract

Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and the thickening potential of drum-dried starch on its suitability as [...] Read more.

Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and the thickening potential of drum-dried starch on its suitability as oil replacer in low-fat oil-in-water emulsions has received little attention. In this work, the potential of three pregelatinized drum-dried starches with almost identical molecular structure (as measured by size exclusion chromatography) and Water Binding Capacity (WBC), but different swelling behavior, was investigated to replace up to 60% oil in a mayonnaise-like emulsion system. The microstructure, stability, and rheology of the oil-in-water emulsions were noticeably affected by the substitution of oil with a pregelatinized drum-dried starch paste. Specifically, reduced-fat emulsions presented smaller droplet-size, a higher consistency index and increased emulsion stability, especially against freeze-thaw cycles, compared to the control full-fat mayonnaise. Importantly, the differences in cold swelling behavior (rather than simply assessing WBC) greatly influenced the consistency index and stability of low-fat emulsions, and results showed that drum-dried starch particles with high swelling potential perform better as oil replacers. Full article

(This article belongs to the Special Issue Starch Food: Latest Advances and Prospects)

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14 pages, 5557 KiB

Open AccessArticle

Dual Cross-Linked Starch–Borax Double Network Hydrogels with Tough and Self-Healing Properties

by Xiaoyu Chen, Na Ji, Fang Li, Yang Qin, Yanfei Wang, Liu Xiong and Qingjie Sun

Foods 2022, 11(9), 1315; https://doi.org/10.3390/foods11091315 - 30 Apr 2022

Cited by 10 | Viewed by 2813

Abstract

Herein, we have fabricated starch–borax double cross-linked network (DC) hydrogels with tough and self-healing properties using a one-pot method. The addition of borax significantly increased the storage modulus and loss modulus of these starch–borax DC hydrogels. The maximum compression stress (~288 kPa) of [...] Read more.

Herein, we have fabricated starch–borax double cross-linked network (DC) hydrogels with tough and self-healing properties using a one-pot method. The addition of borax significantly increased the storage modulus and loss modulus of these starch–borax DC hydrogels. The maximum compression stress (~288 kPa) of starch–borax DC hydrogels containing 5% borax was about ten times greater than that of a pure-starch hydrogel. The texture profile analysis values of the DC hydrogels—including hardness, springiness, cohesiveness, and adhesiveness—increased compared to pure-starch hydrogels. In addition, starch–borax DC hydrogels exhibited excellent self-healing and shape-recovery properties. These DC hydrogels, with a variety of excellent properties, have potential applications in agricultural, biomedical, and industrial fields. Full article

(This article belongs to the Special Issue Starch Food: Latest Advances and Prospects)

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14 pages, 5610 KiB

Open AccessArticle

Study on the Pasting Properties of Indica and Japonica Waxy Rice

by Sicong Fang, Cheng Chen, Yuan Yao, John Nsor-Atindana, Fei Liu, Maoshen Chen and Fang Zhong

Foods 2022, 11(8), 1132; https://doi.org/10.3390/foods11081132 - 14 Apr 2022

Cited by 5 | Viewed by 2083

Abstract

In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in [...] Read more.

In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in the range of 1242 to 1371 cP, which was significantly higher than 4 JWR flours (667 to 904 cP). Correlation analysis indicated that all pasting parameters were not correlated (p < 0.05) with physicochemical properties of rice flours and the fine structure of isolated starches. The pasting profiles of IWRs were still significantly higher than those of JWRs after removing lipid, while there were no significant differences between the two cultivars after removing protein sequentially. Meanwhile, the addition of extracted protein from JWR to the isolated starch significantly decreased the viscosity compared to the addition of protein extracted from IWR. The protein composition results found that the IWR protein contained about 18% globulin and 64% glutelin, while the JWR protein contained 11% globulin and 73% glutelin. The addition of glutelin to isolated starch significantly decreased viscosity compared to the addition of globulin. Therefore, the differences in the content of globulin and glutelin might be the main reasons that differentiate the pasting behaviors of the two cultivars. Full article

(This article belongs to the Special Issue Starch Food: Latest Advances and Prospects)

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17 pages, 1471 KiB

Open AccessArticle

High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties

by Ming-Hsuan Chen, Karen Bett-Garber, Jeanne Lea, Anna McClung and Christine Bergman

Foods 2022, 11(1), 94; https://doi.org/10.3390/foods11010094 - 30 Dec 2021

Cited by 4 | Viewed by 2028

Abstract

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study [...] Read more.

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality. Full article

(This article belongs to the Special Issue Starch Food: Latest Advances and Prospects)

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14 pages, 3950 KiB

Open AccessArticle

Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from Phytoglycogen

by Xiuting Hu, Yao Liu, Yimei Chen, Tao Zhang and Ming Miao

Foods 2021, 10(11), 2653; https://doi.org/10.3390/foods10112653 - 01 Nov 2021

Cited by 4 | Viewed by 1698

Abstract

The pH-responsive hydrogels were obtained through successive carboxymethylation and phosphorylase elongatation of phytoglycogen and their structure and functional characterizations were investigated. Phytoglycogen (PG) was first carboxymethylated to obtain carboxymethyl phytoglycogen (CM-PG) with degree of substitution (DS) at 0.15, 0.25, 0.30, and 0.40, respectively. [...] Read more.

The pH-responsive hydrogels were obtained through successive carboxymethylation and phosphorylase elongatation of phytoglycogen and their structure and functional characterizations were investigated. Phytoglycogen (PG) was first carboxymethylated to obtain carboxymethyl phytoglycogen (CM-PG) with degree of substitution (DS) at 0.15, 0.25, 0.30, and 0.40, respectively. Iodine staining and X-ray diffraction analysis suggested that the linear glucan chains were successfully phosphorylase-elongated from the non-reducing ends at the CM-PG surface and assembled into the double helical segments, leading to formation of the hydrogel. The DS of CM-PG significantly influenced elongation of glucan chains. Specifically, fewer glucan chains were elongated for CM-PG with higher DS and the final glucan chains were shorter, resulting in lower gelation rate of chain-elongated CM-PG and lower firmness of the corresponding hydrogels. Scanning electron microscope observed that the hydrogels exhibited a porous and interconnected morphology. The swelling ratio and volume of hydrogels was low at pH 3–5 and then became larger at pH 6–8 due to electrostatic repulsion resulting from deprotonated carboxymethyl groups. Particularly, the hydrogel prepared from chain-elongated CM-PG (DS = 0.25) showed the highest sensitivity to pH. These results suggested that phosphorylase-treated CM-PG formed the pH-responsive hydrogel and that the elongation degree and the properties of hydrogels depended on the carboxymethylation degree. Thus, it was inferred that these hydrogels was a potential carrier system of bioactive substances for their targeted releasing in small intestine. Full article

(This article belongs to the Special Issue Starch Food: Latest Advances and Prospects)

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22 pages, 3700 KiB

Open AccessArticle

Yield, Grain Quality, and Starch Physicochemical Properties of 2 Elite Thai Rice Cultivars Grown under Varying Production Systems and Soil Characteristics

by Wichian Sangwongchai, Kanitha Tananuwong, Kuakarun Krusong and Maysaya Thitisaksakul

Foods 2021, 10(11), 2601; https://doi.org/10.3390/foods10112601 - 27 Oct 2021

Cited by 8 | Viewed by 3030

Abstract

Rice production systems and soil characteristics play a crucial role in determining its yield and grain quality. Two elite Thai rice cultivars, namely, KDML105 and RD6, were cultivated in two production systems with distinct soil characteristics, including net-house pot production and open-field production. [...] Read more.

Rice production systems and soil characteristics play a crucial role in determining its yield and grain quality. Two elite Thai rice cultivars, namely, KDML105 and RD6, were cultivated in two production systems with distinct soil characteristics, including net-house pot production and open-field production. Under open-field system, KDML105 and RD6 had greater panicle number, total grain weight, 100-grain weight, grain size, and dimension than those grown in the net-house. The amounts of reducing sugar and long amylopectin branch chains (DP 25–36) of the RD6 grains along with the amounts of long branch chains (DP 25–36 and DP ≥ 37), C-type starch granules, and average chain length of the KDML105 were substantially enhanced by the open-field cultivation. Contrastingly, the relative crystallinity of RD6 starch and the amounts of short branch chains (DP 6–12 and DP 13–24), B- and A-type granules, and median granule size of KDML105 starch were significantly suppressed. Consequently, the open-field-grown RD6 starch displayed significant changes in its gelatinization and retrogradation properties, whereas, certain retrogradation parameters and peak viscosity (PV) of KDML105 starches were differentially affected by the distinct cultivating conditions. This study demonstrated the influences of production systems and soil characteristics on the physicochemical properties of rice starches. Full article

(This article belongs to the Special Issue Starch Food: Latest Advances and Prospects)

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13 pages, 2236 KiB

Open AccessArticle

Complexation of 26-Mer Amylose with Egg Yolk Lipids with Different Numbers of Tails Using a Molecular Dynamics Simulation

by Shangyuan Sang, Xueming Xu, Xiao Zhu and Ganesan Narsimhan

Foods 2021, 10(10), 2355; https://doi.org/10.3390/foods10102355 - 03 Oct 2021

Cited by 3 | Viewed by 1641

Abstract

A molecular dynamics simulation of mixtures of 26-mer amylose with three different egg yolk lipids, namely, cholesterol, triglyceride and 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC), demonstrated the formation of a stable complex. The 26-mer amylose fluctuated between a coiled and an extended helical conformation. The [...] Read more.

A molecular dynamics simulation of mixtures of 26-mer amylose with three different egg yolk lipids, namely, cholesterol, triglyceride and 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC), demonstrated the formation of a stable complex. The 26-mer amylose fluctuated between a coiled and an extended helical conformation. The complex was a V-type amylose complex, with the hydrophobic tail of the lipids being inside the hydrophobic helical cavity of the amylose. The number of glucose units per turn was six for the two helical regions of the amylose-POPC complex and the palmitoyl tail region of the amylose-triglyceride complex. This value was eight for the cholesterol and the two-tail helical region in the amylose-triglyceride complex. Two tails of the POPC were in two different hydrophobic helical regions of the 26-mer amylose, whereas the palmitoyl tail of the triglyceride lay in one hydrophobic helical region and the linoleoyl and oleoyl tails both lay in another helical region, and the cross-sectional area of the latter was larger than the former to accommodate the two tails. The radii of the gyration of the complex were lower for all three cases compared to that of one single amylose. In addition, the stability of the complexes was ranked in the following order: POPC < cholesterol < triglyceride, with their average binding energy being −97.83, −134.09, and −198.35 kJ/mol, respectively. Full article

(This article belongs to the Special Issue Starch Food: Latest Advances and Prospects)

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11 pages, 1244 KiB

Open AccessArticle

Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

by Huan Bao, Jiaping Zhou, Jinglin Yu and Shujun Wang

Foods 2021, 10(5), 1115; https://doi.org/10.3390/foods10051115 - 18 May 2021

Cited by 23 | Viewed by 4264

Abstract

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had [...] Read more.

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour. Full article

(This article belongs to the Special Issue Starch Food: Latest Advances and Prospects)

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Review

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19 pages, 1634 KiB

Open AccessReview

Effect of New Frying Technology on Starchy Food Quality

by Yi Wang, Xianglei Wu, David Julian McClements, Long Chen, Ming Miao and Zhengyu Jin

Foods 2021, 10(8), 1852; https://doi.org/10.3390/foods10081852 - 11 Aug 2021

Cited by 23 | Viewed by 10699

Abstract

Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is [...] Read more.

Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people’s health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases. Full article

(This article belongs to the Special Issue Starch Food: Latest Advances and Prospects)

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