Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures

Su, Han; Tu, Jinjin; Zheng, Mingjing; Deng, Kaibo; Miao, Song; Zeng, Shaoxiao; Zheng, Baodong; Lu, Xu

doi:10.1016/j.foodchem.2020.126209

Cited by 62 publications

(28 citation statements)

References 37 publications

(35 reference statements)

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“…Changes in particle size after freezing, either larger or smaller, were reported by Yu et al. [ 24 ] Smaller particle size resulted from fragmentation of the starch granules due to expansion of ice crystals during freezing, while larger particle sizes resulted from physical swelling during freezing and denser starch aggregation [ 18 ] or small fragments deposited on the starch granule surface. [ 8 ] Liu et al.…”

Section: Resultsmentioning

confidence: 96%

“…[ 25 ] found that dry matter of the granules leached out after the freeze‐thawing process, while Su et al. [ 18 ] stated that amylose was dissolved out of the granules. The glue‐like substance noticed in SEM was leached material from the starch granules.…”

Section: Resultsmentioning

confidence: 99%

“…[ 17 ] Furthermore, Su et al. [ 18 ] stated that expansion of ice crystals increased pressure in the starch granules causing molecular rearrangements, leading to shrinkage of the granule structure and pores in wheat starch. Deep freezing of starch may be used for further treatments such as cold water swelling granule preparation.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Liquid Nitrogen Deep Freezing Treatment on Rice Starch Properties

2022

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Rice is the most important food crop in Thailand but has low value as commercial uses of rice are limited. Changes in rice starch after deep freezing with liquid nitrogen are studied. Results show that deep freezing affects the physicochemical properties of rice starch depending on amylose and moisture contents. Deep freezing cause alterations in particle size, swelling power, and acid hydrolysis. Pasting properties analyzed by a rapid visco analyzer (RVA) indicate that after freezing, samples are more stable to shear than native rice. Thermal properties determine by differential scanning calorimetry show that gelatinization enthalpy is lower in deep frozen samples. Scanning electron microscopy shows that starch granules are affected by deep freezing, while the sample surface exhibits merging between granules that contain large amounts of water.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

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Effects of Liquid Nitrogen Deep Freezing Treatment on Rice Starch Properties

2022

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“…After adding 100 mL of deionized water to each mixture and stirring the mixtures for 20 min, they were allowed to stand at 25 °C for 30 min to prepare starch‐KGM mixed solutions having a KGM concentration of 0%, 0.5%, 1.5%, 2.5%, 3.5%, and 4.5% (w/w). [ 57,58 ] Later, the mixtures were frozen and stored successively at −70 °C for 2 h, at −20 °C for 46 h, and at 25 °C for 6 h. After this process, the mixtures were lyophilized, ground, and passed through a 200‐mesh sieve. The final powders (the samples) were stored in the dryer for further characterization.…”

Section: Methodsmentioning

confidence: 99%

Effect of Konjac Glucomannan on Gelatinization, Retrogradation, and Gelling Properties of Frozen Wheat Starch

Guo

Wang

Liu³

et al. 2020

Starch Stärke

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Konjac glucomannan (KGM), a neutral hydrocolloid, is an important food additive used in many European and Asian countries. In this study, the effects of KGM on the gelatinization and retrogradation of frozen wheat starch are investigated. The effect of the addition of KGM on the freeze‐thaw stability and the textural and rheological properties of the starch gel are also examined. It is found that while KGM significantly reduces the pasting temperature, it increases the pasting viscosity, breakdown value, and setback value of frozen starch. The retrogradation and syneresis of the starch gel are inhibited after the addition of KGM. This dramatically improves the freeze‐thaw stability of the starch gel. At the same time, the viscosity and fluidity of the starch gel are increased, and its pseudoplasticity is reduced due to the addition of KGM. After comparing with the control experiment, it is found that the hardness of the KGM added starch gel is reduced and reaches a minimum at 1.5% and 2.5% of KGM addition. Based on the evaluation of these parameters, it is established that KGM is very useful for improving the quality of frozen starch gel.

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“…Oligosaccharides are soluble in water, and their sweetness is 0.3–0.6 times that of sucrose. Low sweetness makes them an ideal substitute for sucrose in foods for patients with diabetes, heart disease or thrombosis (Su et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree

Wang

Yang

et al. 2021

Int J of Food Sci Tech

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Summary In this work, pectin oligosaccharide (POS) was prepared by an enzymatic method and was used to protect pumpkin puree during frozen storage. The changes in structure and properties of the pumpkin puree during frozen storage were investigated. The results showed that the addition of POS can minimise changes in syneresis rate, total soluble solids, particle size and zeta potential of pumpkin puree during frozen storage. The results of Scanning Electron Microscope (SEM) and Atomic Force Microscope (AFM) showed that the addition of POS significantly decreased the cavities produced by sublimation of ice crystals and enhanced the continuity of the internal structure of pumpkin puree. Confocal Laser Scanning Microscope (CLSM) results showed that the macromolecules in the quick‐frozen pumpkin puree tended to be uniformly distributed during frozen storage with POS added compared with the control sample. In addition, texture was well protected, which allowed the pumpkin puree to maintain a good taste. POS was shown to serve as an antifreeze agent to protect the internal structure of the pumpkin puree during freezing. The optimum concentration to achieve the best anti‐freeze effect was 2% POS, which is similar with that of 2% trehalose.

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Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures

Cited by 62 publications

References 37 publications

Effects of Liquid Nitrogen Deep Freezing Treatment on Rice Starch Properties

Effects of Liquid Nitrogen Deep Freezing Treatment on Rice Starch Properties

Effect of Konjac Glucomannan on Gelatinization, Retrogradation, and Gelling Properties of Frozen Wheat Starch

Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree

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