Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture

Shams-abadi, Shokufeh Taziki; Razavi, Seyed Mohammad Ali

doi:10.1016/j.ijbiomac.2021.04.093

Cited by 12 publications

(11 citation statements)

References 51 publications

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“…The pores of the starch–protein complex gels became larger and thicker, and the structure of the gels became looser with the increasing MBPI concentrates, which was more noticeable in samples containing 8% MBPI ( Figure 2 E). The larger pore sizes and lower structural cohesion indicate the weakening of the gel structure [ 8 ]. These results were consistent with the results of the rheological and textural tests, which showed that the structure of the NCS gel became weaker by the addition of the MBPI.…”

Section: Resultsmentioning

confidence: 99%

“…Consequently, the gel network shrinks and becomes rigid. This phenomenon occurs along with the reduction in the WHC of the system, which is suggested as the rate of a gel’s retrogradation during refrigerated storage [ 8 , 32 ]. According to Figure 5 , the addition of MBPI decreased the syneresis of NCS gels after 1, 7, and 14 days from 47.16–37.98, 52.64–42.13, and 60.53–47.87%, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…The syneresis of the NCS/MBPI blends was determined by the method of Shams-Abadi and Razavi [ 8 ] with some modifications. Next, 10 g of NCS/MBPI gels (4%) were prepared in 50 mL centrifuge tubes, as described before.…”

Section: Methodsmentioning

confidence: 99%

“…Moreover, it is the main component of starchy foods, such as pasta, bread, and noodle [ 3 , 7 ]. However, native starch has some limitations that restrict its application in the food industry, such as high retrogradation tendency and poor shear and thermal stability [ 8 ]. Moreover, protein-energy malnutrition is becoming a serious issue, especially in developing countries, due to insufficient protein intake and poor food quality [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch

2022

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It is critical to understand the starch–protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein isolate (MBPI) on the rheological, textural, and structural properties of native corn starch (NCS) and their possible interactions during gelatinization. The dynamic rheological measurements showed a decrease in the storage modulus (G’) and loss modulus (G”) and an increase in the loss factor (tan δ), by adding MBPI to NCS gels. In addition, the textural properties represented a reduction in firmness after the addition of MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI gels confirmed that the NCS gel became softer by incorporating the MBPI. Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4°, and the relative crystallinity decreased with increasing MBPI concentrations. The turbidity determination after 120 h refrigerated storage showed that the addition of MBPI could reduce the retrogradation of NCS gels by interacting with leached amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of refrigerated storage from 60.53 to 47.87%.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch

2022

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“…Starch is a semi-crystalline high-molecular biopolymer that mainly consists of linear amylose and branched amylopectin chains [ 1 ]. It is one of the most abundant, inexpensive, and biodegradable polysaccharides, which is widely used in the food, pharmaceutical, and polymer industries to enhance the physicochemical properties of food and non-food products owing to its unique functional properties such as a thickening, stabilizing, gelling, and water retention [ 2 , 3 ]. Starch is obtained from varied sources, such as cereals, tubers, roots, legumes, and rhizomes [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Pasting, and Thermal Properties of Native Corn Starch–Mung Bean Protein Isolate Composites

Tarahi

Shahidi²,

Hedayati³

2022

Gels

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Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications. Recently, some studies have demonstrated the benefits of using protein to overcome these limitations. Therefore, the aim of the present study was to investigate the effect of mung bean protein isolate (MBPI) (2%, 4%, 6%, and 8%) on the physicochemical, pasting, and thermal properties of native corn starch (NCS), as a novel starch–protein composite. Higher swelling power (SP), water absorbance capacity (WAC), and solubility values of NCS were observed with increasing MBPI concentration. Additionally, by the addition of MBPI, the rapid visco analyzer (RVA) showed a reduction in pasting temperature (77.98 to 76.53 °C), final viscosity (5762 to 4875 cP), and setback (3063 to 2400 cP), while the peak viscosity (4691 to 5648 cP) and breakdown (1992 to 3173 cP) increased. The thermal properties of NCS/MBPI gels investigated by differential scanning calorimetry (DSC) showed higher onset, peak, and conclusion temperatures (69.69 to 72.21 °C, 73.45 to 76.72 °C, and 77.75 to 82.26 °C, respectively), but lower gelatinization enthalpy (10.85 to 8.79 J/g) by increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) indicated that the addition of MBPI decreased the amount of hydrogen bonds within starch. Furthermore, after three cycles of freeze-thaw shocks, the syneresis of NCS-MBPI composites decreased from 38.18 to 22.01%. These results indicated that the MBPI could improve the physicochemical properties of NCS, especially its syneresis and retrogradation characteristics.

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Recent advances in the preparation, characterization, and food application of starch-based hydrogels

Cui

Jia

Sun

et al. 2022

Carbohydrate Polymers

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Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture

Cited by 12 publications

References 51 publications

Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch

Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch

Physicochemical, Pasting, and Thermal Properties of Native Corn Starch–Mung Bean Protein Isolate Composites

Recent advances in the preparation, characterization, and food application of starch-based hydrogels

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