Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum

Zhang, Chen; Wang, Zhijuan; Liu, Qiaoquan; Qian, Jian-Ya; Lim, Seung-Taik

doi:10.1016/j.foodchem.2021.131656

Cited by 14 publications

(7 citation statements)

References 24 publications

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“…An increase of XG addition resulted in the increased peak viscosity of WHBN indicated the improved swelling ability of starch granules. Zhang et al (2022) demonstrated that XG on the starch surface might change the surface hydrogen bonds of starch, thus resulted in an increase of peak viscosity and breakdown of WHBN. The effect of XG on increased peak viscosity of WHBN was also attributed to the interaction between XG and gelatinized starch granules during dough formation (Javaid et al, 2018; Hong et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Role of xanthan gum in wheat‐highland barley dough and noodle quality

Liu

et al. 2022

Food Processing Preservation

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Xanthan gum (XG) (0.5%, 1.0%, 1.5%) has been added to wheat‐highland barley noodle (WHBN, 50:50) for improving noodle texture and quality. The structural, rheological, gelatinization, cooking, and textural properties of WHBN were studied. XRD results showed increased addition of XG reduced the relative crystallinity of WHBN. Increased XG in WHBN enhanced the peak viscosity, trough viscosity, breakdown value, final viscosity, and setback, whereas decreased the pasting temperature of WHBN. Rheological studies showed the addition of XG increased the storage modulus (G′) and loss modulus (G″) of WHBN dough. Water uptake of noodles was increased from 140.42% (WHBN) to 154.10% (WHBN‐1.5%XG), whereas, cooking loss was reduced from 8.84% to 7.45% correspondingly. Textural profile analysis exhibited 1.5%XG addition increased the hardness of WHBN from 365.43 to 1063.29 g. Overall, 1.5%XG addition to WHBN appeared to be the most viable for improving structural, rheological, pasting, textural, and cooking qualities of WHBN. Practical applications This study showed the improving effect of xanthan gum on wheat‐highland barley noodle regarding to structural, rheological, gelatinization, cooking, and textural properties.

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Section: Resultsmentioning

confidence: 99%

Role of xanthan gum in wheat‐highland barley dough and noodle quality

Liu

et al. 2022

Food Processing Preservation

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“…As shown in Table 3, compared with ECS, NA significantly decreased the peak viscosity, trough minimum viscosity, and final viscosity of ECS-NA, and the reduction in viscosity was positively correlated with the amount of NA added. On the one hand, the reason was that due to the large content of ECS amylose, with the increase in the ECS ratio, amylose and amylopectin were entangled in the starch crystallization area, and amylose restricted the expansion of amylopectin and thus inhibited starch pasting, resulting in a decrease in the peak viscosity [21]. On the other hand, the results showed that the polysaccharide in NA inhibited the ability of the starch to expand.…”

Section: Effect Of the Addition Of Na On The Gelatinization Character...mentioning

confidence: 99%

The Effects of Naematelia aurantialba on the Pasting and Rheological Properties of Starch and the Research and Development of Soft Candy

Cheng,

Su,

Wei

et al. 2024

Foods

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To study the effects of Naematelia aurantialba (NA) on the rheological and gelatinization properties of starch, the processing methods of NA were diversified. In this study, the gelatinization and rheological properties of corn starch (CS) and edible cassava starch (ECS) were investigated by adding NA with different mass fractions. Starch soft candy was prepared using NA, CS, and ECS as the main raw materials. Rheological studies showed that both CS-NA and ECS-NA exhibited elastic modulus (G′) > viscosity modulus (G″), implying elastic behavior. G′ was such that CS+1%NA > CS+5%NA > CS+3%NA > CS > CS+2%NA > CS+4%NA > ECS+4%NA > ECS+3%NA > ECS+5%NA > ECS+2%NA > ECS+1%NA > ECS. The gelatinization implied showed that after adding NA, the pasting temperature of CS-NA and ECS-NA increased by 1.33 °C and decreased by 2.46 °C, while their breakdown values decreased by 442.35 cP and 866.98 cP, respectively. Through a single-factor test and orthogonal test, the best formula of starch soft candy was as follows: 0.4 f of NA, 10 g of white granulated sugar, a mass ratio of ECS to CS of 20:1 (g:g), 0.12 g of citric acid, 1 g of red date power, and 16 mL of water. The soft candy was stable when stored for two days. This study offers a new direction for the research and development of NA starch foods.

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Section: Rapid Viscosity Analysis (Rva) Of Castanea Henryi Starch Tre...mentioning

confidence: 99%

“…The phenomenon could be attributed to the disruption of covalent bonds by freezing and thawing, which leads to a change in the molecular structure of amylose, making the amorphous regions looser and less stable. Tremella fuciformis polysaccharides have been shown to increase the viscosity of the system, likely due to their accumulation on the surface of starch granules, resulting in changes in hydrogen bonding on the surface [54]. The parameters BD (degree of disintegration) and SB (degree of association) reflect the disintegration and association of starch during pasting, respectively, and are important indicators for the decomposition of granules and chains during the process [55].…”

Section: Rapid Viscosity Analysis (Rva) Of Castanea Henryi Starch Tre...mentioning

confidence: 99%

Effects of Tremella fuciformis Mushroom Polysaccharides on Structure, Pasting, and Thermal Properties of Chinese Chestnuts (Castanea henryi) Starch Granules under Different Freeze–Thaw Cycles

Zhuang,

Zheng,

Chen

et al. 2023

Foods

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The purpose of this study was to investigate the effect of Tremella fuciformis polysaccharides on the physicochemical properties of freeze–thawed cone chestnut starch. Various aspects, including water content, crystallinity, particle size, gelatinization, retrogradation, thermal properties, rheological properties, and texture, were examined. The results revealed that moderate freezing and thawing processes increased the retrogradation of starch; particle size, viscosity, shear type, hinning degree, and hardness decreased. After adding Tremella fuciformis polysaccharide, the particle size, relative crystallinity, and gelatinization temperature decreased, which showed solid characteristics. Consequently, the inclusion of Tremella fuciformis polysaccharide effectively countered dehydration caused by freezing and thawing, reduced viscosity, and prevented the retrogradation of frozen–thawed chestnut starch. Moreover, Tremella fuciformis polysaccharide played a significant role in enhancing the stability of the frozen–thawed chestnut starch. These findings highlight the potential benefits of incorporating Tremella fuciformis polysaccharides in starch-based products subjected to freeze–thaw cycles.

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Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum

Cited by 14 publications

References 24 publications

Role of xanthan gum in wheat‐highland barley dough and noodle quality

Role of xanthan gum in wheat‐highland barley dough and noodle quality

The Effects of Naematelia aurantialba on the Pasting and Rheological Properties of Starch and the Research and Development of Soft Candy

Effects of Tremella fuciformis Mushroom Polysaccharides on Structure, Pasting, and Thermal Properties of Chinese Chestnuts (Castanea henryi) Starch Granules under Different Freeze–Thaw Cycles

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