Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch

Chen, Lulu; Dai, Yuanshun; Hou, Hanxue; Wang, Wentao; Ding, Xiuzhen; Zhang, Hui; Li, Xiangyang; Dong, Haoran

doi:10.1016/j.foodhyd.2021.106606

Cited by 68 publications

(28 citation statements)

References 42 publications

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“…Coefficients K represents the magnitude of G′ at a specific frequency. The value of K for DWS-1%MP was larger than those of the others, which meant that the incorporation of 1%MP resulted in the formation of stronger gel structure of DWS gels ( Chen et al, 2021 ; Pourfarzad et al, 2021 ). This result could be proved by the results obtained from gel hardness values.…”

Section: Resultsmentioning

confidence: 91%

“…In addition, with the increase of shear rate, the apparent viscosity decreased to a stable value. This might be due to the fact that starch molecules were oriented under the action of shear force ( Chen et al, 2021 ). Regardless of the retrogradation time, DWS-0.5%MP and DWS-1%MP exhibited higher apparent viscosity values compared with pure DWS gel, indicating that adding low levels of MP (0.5 and 1%) promoted starch chains entanglement.…”

Section: Resultsmentioning

confidence: 99%

“…4 and Table 3 . The values of D 10 , D 50 and D 90 indicated that 10%, 50% and 90% of particles in the total starch particles were smaller than corresponding diameter, respectively ( Chen et al, 2021 ). For the MP concentrations ranging from 0.5 to 1%, the mean particle size D (3,2) of DWS after stored at 4 °C for 2 h decreased from 3.81 to 1.94 μm with increasing MP-concentration.…”

Section: Resultsmentioning

confidence: 99%

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Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch

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Shen

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch

Xiao

Shen

et al. 2022

Current Research in Food Science

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“…The frequency of shear oscillation further increased until the G’ of the solution was greater than G”. The elastic properties of the solid were dominant [ 42 ]. The changes between the storage modulus G’ and loss modulus G” of G-HBSS at 15 mg/mL and 20 mg/mL were the same as those of the other three miscible systems.…”

Section: Resultsmentioning

confidence: 99%

Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior

Zhang

Liao

Guan

et al. 2022

Foods

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In this study, the miscible system was formed by mixing gelatin (G) with mulberry leaf polysaccharides (MLPs) continuously extracted with a hot buffer (HBSS), a chelating agent (CHSS), a dilute alkali (DASS), and a concentrated alkali (CASS), and the zeta potential, turbidity, particle size, distribution, and rheological properties of the miscible systems were evaluated. Under acidic conditions, the miscible systems of four polysaccharides and gelatin were in a clear state; under alkaline conditions, G-HBSS and G-CHSS were clarified, and G-DASS and G-CASS changed from clarification to turbidity. The zeta potential changed from positive to negative with the increase in pH. When the pH was at 7, it increased with the increase in polysaccharide concentration but was still negative. The four miscible systems all showed polydispersity. The particle sizes of G-HBSS and G-CHSS decreased with the increase in pH, while the particle sizes of G-DASS and G-CASS were increased. The four miscible systems showed “shear thinning” behavior, and the addition of gelatin reduced the apparent viscosity of the four polysaccharide solutions. G-CHSS was highly stable, and G-CASS was more suitable as a stabilizer in the freezing process.

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“…The effects of high-pressure treatment on starch crystalline property were summarised in Table S4 (Li et al, 2011(Li et al, , 2012(Li et al, , 2015Slominska et al, 2015;Liu et al, 2016aLiu et al, , 2016bLiu et al, , 2016cHu et al, 2017;Ahmed et al, 2018;Colussi et al, 2018;Zhang et al, 2019Zhang et al, , 2021Sandhu et al, 2021;Almeida et al, 2022;Bajaj et al, 2021;Chen et al, 2022aChen et al, , 2022b. In most studies, the relative crystallinity of starches all reduced to varying degrees after high-pressure treatment.…”

Section: Crystalline Propertymentioning

confidence: 99%

The effects of high‐pressure treatment on starch pasting, retrogradation, thermal, crystalline, rheological and digestive properties – A review

Chen

Yao

et al. 2023

Int J of Food Sci Tech

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In this paper, the effects of pressure on starch properties were summarised and discussed. Firstly, high pressure can decrease the relative crystallinity of starch. After a 600 MPa treatment for 10-30 min, the relative crystallinity is reduced by about 37.1% on average. Meanwhile, high pressure can transform the A-type or C-type crystal into B-type crystal. The destruction of high-pressure treatment to starch crystalline structure is mainly achieved by disturbing the regular arrangement of double-helixes, instead of directly destroying the double-helix structure. Secondly, high pressure showed different effect trends on pasting and thermal properties of different starches. In most cases, the enthalpy of starch would become 0 after a 600 MPa treatment for 10-30 min. Thirdly, high pressure can increase retrogradation rate by 1.12-1.81 times. Fourthly, high-pressure treatment increases the G 0 , G 00 , apparent viscosity and yield stress of starch gel, and has different effect trends on flow behaviour index and consistency coefficient of different starches. Fifthly, high pressure can increase the RS content, up to 466.7%. This paper can provide reference for the application of high-pressure technology in starch processing and modification.

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Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch

Cited by 68 publications

References 42 publications

Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch

Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch

Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior

The effects of high‐pressure treatment on starch pasting, retrogradation, thermal, crystalline, rheological and digestive properties – A review

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