Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents

Luo, Yu; Shen, Mingyue; Li, Enpeng; Xiao, Yuehuan; Hua, Wen; Ren, Yanming; Xie, Mingyong

doi:10.1016/j.carbpol.2019.115713

Cited by 81 publications

(40 citation statements)

References 39 publications

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“…The gel properties of starch gels, such as viscoelastic properties and textural properties, have been investigated in starch-hydrocolloids mixed gels. Luo et al (2020) found that the storage modulus and hardness of Mesona chinensis polysaccharide (MCP)-starch mixed gels increased with the increasing of MCP concentration [ 11 ]. Xie et al (2020) reported that the network structure formed between starch and TSP molecules enhanced the elastic properties of starch-containing gels [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Yan

Yin

Zhang

et al. 2021

Gels

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Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) confirmed that WBAX samples with larger Mw and branching degree (HWBAX) significantly impeded gelatinization process of starch by effectively reducing the amount of water available for starch gelatinization. DSC analysis showed that both molecular characteristics and additive amount of WBAX samples have an effect on the long-term retrogradation behavior of starch. For the rheological studies of WS–WBAX mixed gels, the elastic moduli (G’) and shear viscosity of WS–WBAX mixed gels increased with the increase in additive amount of WBAX. WS–HWBAX mixed gels exhibited the lower G’ compared with starch gels containing WBAX with lower Mw and branching degree (LWBAX) at the same amount. The scanning electron micrographs (SEM) revealed that the microstructures of WS–WBAX mixed gels were mainly affected by the amount of WBAX, but hardly by the molecular characteristics of WBAX. Texture profile analysis (TPA) showed that the cohesiveness of fresh WS–WBAX mixed gels became larger with an increase in the WBAX addition amount. The hardness of WS–WBAX mixed gels tended to increase over the 14-day storage.

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Section: Introductionmentioning

confidence: 99%

Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Yan

Yin

Zhang

et al. 2021

Gels

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“…This reduction of PV induced by dry heat treatment was confirmed by the decrease of swelling power. FV was generally related to the ability of starch paste to form sticky paste during cooling, which was largely related to the leaching of amylose ( Luo et al, 2020 ). The reduction in SB indicated that dry heat treatment made CS gel stable and not easy to deteriorate.…”

Section: Resultsmentioning

confidence: 99%

“…Especially, when the dry heat treatment with 12 h, the gel strength decreased from 0.37 N to 0.06 N and the gel hardness decreased significantly from 0.47 N to 0.10 N. This might be attributed that dry heat treatment would prevent starch retrogradation, which could be explained by the decrease of SB. The changes in gel strength and hardness after CT and RT could be due to dry heat treatment destroyed partially ordered structure of the starches thus leading to changes in the amorphous region ( Luo et al, 2020 ). Amylose was easier to diffuse and gelatinize under dry heat treatment (CT and RT), resulted in lower gelatinization conditions than the native starch, thus leading to lower gel strength and hardness.…”

Section: Resultsmentioning

confidence: 99%

“…This fact was found that the value of R 1047/1022 after dry heat treatment or gelatinization was lower than that of native starch ( Table 3 ), which suggested that dry heat treatment reduced the short-range order degree of CS. The values of R 1047/1022 increased slightly and then decreased with the extension of dry heat treatment time and treatment cycle, whether CT or RT, which might be related to the arrangement and recrystallization of starch granule after dry heat treatment, thus influenced on the short-range order of starch ( Luo et al, 2020 ). However, there was no significant difference among CT samples, RT samples and gelatinized samples, which indicated that the time and cycle of dry heat treatment had no significant effect on short-range order.…”

Section: Resultsmentioning

confidence: 99%

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Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

Liu

Pan

et al. 2022

Current Research in Food Science

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The effects of continuous dry heat treatment (CT) and repeated dry heat treatment (RT) on gel and structural properties of chestnut starch (CS) were investigated. CT and RT both reduced the swelling degree of starch and showed significant variations in pasting viscosity, viscoelasticity, gel strength and hardness varying from high to low after dry heat treatment, and CT was lower than that of RT. Neither dry heat treatment nor gelatinization produced new functional groups, and both reduced short-range ordered degree. There were significant decrease in spin-spin relaxation time (T 2 ) with dry heat treatment (CT and RT), which made the starch in the samples closely combine with water. These results are helpful to better understand the changes of physicochemical properties of starch gel products during dry heat treatment and provide some theoretical references for the application of CS in food industry.

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“…Lascombes et al (2017) mentioned that incorporation of carrageenan increased friction between starch granules, leading to an increase in swelling power. The positive impacts of black ear and silver ear on the swelling power of sorghum flour could be that mushroom dietary fibre increased shear forces between swollen starch granules (Luo et al, 2020). Shiitake incorporation dramatically increased the solubility index of sorghum flour at all levels of enrichment.…”

Section: Hydration Propertiesmentioning

confidence: 99%

Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics

Brennan

Hui

et al. 2021

Int J of Food Sci Tech

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Summary The nutritional quality of gluten‐free products is important to the health of individuals with coeliac disease. Mushrooms are good sources of vitamins, dietary fibres and proteins, and are a low‐calorie option that can be used in gluten‐free diets to improve their nutritional value. The effects of incorporating dried mushrooms on the hydration and pasting properties of sorghum flour, as well as the physicochemical characteristics and in vitro glycaemic response of sorghum biscuits were studied. Sorghum flour enriched with mushroom powders exhibited higher water absorption capacity and swelling power compared with the control (P < 0.05). The addition of shiitake (Lentinula edodes) mushroom significantly decreased the pasting viscosities, while the addition of black ear (Auricularia auricula) and silver ear (Tremella fuciformis) mushroom increased viscosity values (P < 0.05). Biscuit diameter, thickness and weight loss were reduced with increasing mushroom powder addition, and the colour parameters of biscuits were affected significantly. Enrichment with shiitake and black ear mushroom increased the hardness of biscuits (P < 0.05). Inclusion of mushroom powders significantly reduced the predicted glycaemic response of sorghum biscuits (P < 0.05). Correlation analysis was conducted to illustrate that hydration dynamics (such as water absorption capacity and swelling power) were negatively correlated with glycaemic response (P < 0.001).

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Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents

Cited by 81 publications

References 39 publications

Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics

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