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Gels
Special Issues
Starch and Food Hydrocolloids
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Starch and Food Hydrocolloids

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".

Deadline for manuscript submissions: closed (20 August 2023) | Viewed by 7098

Special Issue Editors

Dr. Cheng Li

E-Mail Website
Guest Editor
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Interests: starch structure and nutrition; low glycemic index food; resistant starch and gut microbiota interactions
Special Issues, Collections and Topics in MDPI journals
Dr. Xiaowei Zhang

E-Mail Website
Guest Editor
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Interests: dietary fiber and gut microbiota interaction; food hydrocolloids and starch interaction; starch digestion and nutrition
Dr. Songnan Li

E-Mail Website
Guest Editor
Institute of Agricultural Science and Technology Development (Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education), Yangzhou University, Yangzhou 225009, China
Interests: starch science; modified starch; starch digestion; starch electrospinning
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food hydrocolloids/hydrogels such as konjac glucomannan, pectin and arabinoxylan can interact with starch during both food processing and human gastrointestinal digestion processes. Such interactions are crucial in determining starch digestion property within human upper gastrointestinal tract and fermentation property in human colon. A better understanding of the interaction pattern between food hydrocolloids/hydrogels and starch can thus help generally improve human health by developing low glycemic index food products and maintaining a healthier human gut.

The issue is thereby specially focused on the Starch and Food Hydrocolloids/Hydrogels. We call for the relevant research publications to reflect the most recent progress or to highlight the most crucial scientific emphasis. You are kindly encouraged to submit a manuscript(s) to this Special Issue, wherein all research articles, communications, or scientific reviews are welcome. As suggested, the relevant topics can but not limited to be as follow: (a) synthesis, characterization and application of food hydrocolloids/hydrogels for low glycemic index product (including emulsion) development; (b) interactions between food hydrocolloids/hydrogels and starch, as well as their effects on starch digestibility (in vivo or in vitro); (c) starch-hydrocolloid/hydrogels complexes and their fermentation properties in human colon (in vivo or in vitro). We believe the special issue would serve as a platform to help a better application of food hydrocolloids for human health.

Dr. Cheng Li
Dr. Xiaowei Zhang
Dr. Songnan Li
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. Gels is an international peer-reviewed open access monthly 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 2100 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

  • starch
  • food hydrocolloids
  • digestion property
  • glycemic index
  • gut microbiota
  • emulsion

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Published Papers (3 papers)

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Research

11 pages, 1786 KiB  
Article
Viability Study on the Use of Three Different Gels for 3D Food Printing
by Adrián Matas, Carmen Molina-Montero, Marta Igual, Purificación García-Segovia and Javier Martínez-Monzó
Gels 2023, 9(9), 736; https://doi.org/10.3390/gels9090736 - 10 Sep 2023
Cited by 5 | Viewed by 1896
Abstract
Three-dimensional food printing is one of the modern techniques for food customization. The difficulty of this technique lies in the formulation of new matrices. These new formulations must have good extrusion characteristics and, at the same time, maintain the structure once printed. These [...] Read more.
Three-dimensional food printing is one of the modern techniques for food customization. The difficulty of this technique lies in the formulation of new matrices. These new formulations must have good extrusion characteristics and, at the same time, maintain the structure once printed. These qualities are related to textural and rheological properties. Printability studies are those whose objective is to know the above properties. Some authors have correlated printability with rheological and physicochemical parameters. The aim of this study was to characterize three gels to test prediction models and to determine the most important rheological and textural parameters (G′, G″, Tanδ, maxF, average) in printability. The formulations studied were bovine gelatin (4%) with kappa-carrageenan (0.5%) (Gb + K), porcine gelatin (5%) plus iota-carrageenan (2%) (Gp + I), and methylcellulose (4%) (MC). The samples were characterized by an oscillatory test for the rheological properties and an extrusion test for the textural properties. In addition, the density was obtained to apply the predictive models and correlate the rheological and textural parameters to determine their influence. Gp + I and Gb + K showed higher values of maximum force in the extrusion test than MC, but MC had less deviation in the mean force during the test. All the samples showed a predominantly elastic behavior and damping factor (Tanδ) between 0.14 (Gb + K) and 0.37 (MC). It was observed that the tangent of the phase angle (Tanδ) had a large positive influence on the maximum and average force studied in the extrusion tests. The sample results did not match 100% with the predictions made from the models. It was possible to print samples that were higher in height without obtaining deformations over time of more than 5%. Further work is needed to optimize models and parameters for more accurate prediction. Full article
(This article belongs to the Special Issue Starch and Food Hydrocolloids)
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16 pages, 2475 KiB  
Article
Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties
by Mădălina Ungureanu-Iuga and Silvia Mironeasa
Gels 2023, 9(6), 449; https://doi.org/10.3390/gels9060449 - 30 May 2023
Cited by 5 | Viewed by 2098
Abstract
Wheat is one of the main crops that is cultivated and consumed in the world. Since durum wheat is less abundant and more expensive than other types, pasta producers can use common wheat by applying various techniques to achieve the desired quality. A [...] Read more.
Wheat is one of the main crops that is cultivated and consumed in the world. Since durum wheat is less abundant and more expensive than other types, pasta producers can use common wheat by applying various techniques to achieve the desired quality. A heat moisture treatment was applied to common wheat flour, and the effects on dough rheology and texture, and pasta cooking quality, color, texture, and resistant starch content were evaluated. The results revealed that heat moisture treatment temperature and moisture content induced a proportional increase in visco-elastic moduli, dough firmness, pasta cooking solids loss, and luminosity, as they were higher compared to the control. The breaking force of uncooked pasta decreased when the flour moisture content increased, while the opposite trend was observed for resistant starch content. The highest resistant starch values were obtained for the samples treated at the lowest temperature (60 °C). Significant correlations (p < 0.05) were obtained between some of the textural and physical characteristics analyzed. The studied samples can be grouped in three clusters characterized by different properties. Heat moisture treatment is a convenient physical modification of starch and flours that can be employed in the pasta industry. These results underline the opportunity to enhance common pasta processing and final product functionality by using a green and non-toxic technique to develop new functional products. Full article
(This article belongs to the Special Issue Starch and Food Hydrocolloids)
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Graphical abstract

15 pages, 1875 KiB  
Article
Effects of Hydroxypropyl and Lactate Esterified Glutinous Rice Starch on Wheat Starch Gel Construction
by Yongqiang Gong, Tingting Gu, Tiantian Zhang, Songnan Li, Zhenyu Yu, Mingming Zheng, Yaqing Xiao and Yibin Zhou
Gels 2022, 8(11), 714; https://doi.org/10.3390/gels8110714 - 4 Nov 2022
Cited by 3 | Viewed by 1831
Abstract
An investigation was conducted into the impacts of hydroxypropyl glutinous rice starch (HPGRS) and lactate-esterified glutinous rice starch (LAEGRS) on a dilute solution and gel properties of wheat starch (WS) at different proportions (0%, 1%, 3%, 5%, and 10%). The results of dilute [...] Read more.
An investigation was conducted into the impacts of hydroxypropyl glutinous rice starch (HPGRS) and lactate-esterified glutinous rice starch (LAEGRS) on a dilute solution and gel properties of wheat starch (WS) at different proportions (0%, 1%, 3%, 5%, and 10%). The results of dilute solution viscosity showed that hydroxypropyl treatment of glutinous rice starch (GRS) could promote the extension of GRS chains, while lactate esterification led to the hydrophobic association of GRS chains, and the starch chains curled inward. Different HPGRS: WS and LAEGRS: WS ratios, β > 0 and ∆b > 0, showed HPGRS and LAEGRS produced attractive forces with WS and formed a uniform gel structure. Compared with WS gel, HPGRS, and LAEGRS could effectively delay the short-term aging of WS gels, and LAEGRS had a more significant effect. HPGRS increased the pasting viscosity, viscoelasticity, and springiness of WS gels, reduced the free water content, and established a tighter gel network structure, while LAEGRS had an opposite trend on WS. In conclusion, HPGRS was suitable for WS-based foods with stable gel network structure and high water retention requirements, and LAEGRS was suitable for WS-based foods with low viscosity and loose gel structure. Full article
(This article belongs to the Special Issue Starch and Food Hydrocolloids)
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