Insights into the Formation and Structures of Starch–Protein–Lipid Complexes

Wang, Shujun; Zheng, Mengge; Yu, Jinglin; Wang, Shuo; Copeland, Les

doi:10.1021/acs.jafc.6b05772

Cited by 134 publications

(122 citation statements)

References 35 publications

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“…These changes could be attributed to the presence of gluten restrict water supply to a starch molecule for swelling and gelatinization. A similar observation was made by Wang, Zheng, Yu, Wang, and Copeland (2017) who reported that due to the presence of water‐soluble β lactoglobulin in the gel mixture of maize starch − β lactoglobulin decrease the water availability to starch. In BCBs samples gelatinization temperature (57.33–67.46) did not show a significant difference in transition temperature but there is decreased in the gelatinization enthalpy (2.24–2.66 J/g) to that of WS.…”

Section: Resultssupporting

confidence: 82%

“…The effect of the supply of different lipid sources to WS on complex formation and their short‐range molecular order structures were evaluated by Raman spectroscopy. It is reported that full width at half maximum (FWHM) at 480 cm −1 of Raman spectra can be used to indicate the order structure formation in starch, with lower FWHM value and high absorption intensity at this wavelength indicative of more firm complex formation (Wang et al., 2017). The Raman spectra and FWHM value at 480 cm −1 of WS, WS–WG and BCBs samples are shown in Figure 1 and Table 4.…”

Section: Resultsmentioning

confidence: 99%

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Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend

Desai

Brennan

Zeng

et al. 2020

J. Food Process. Preserv.

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In the cereal food products, the most important polysaccharides available is wheat starch that plays a vital role to alter the food characteristics such as viscosity, texture, color, and digestibility of finished product during processing. The food quality attributes obtained from pasting and gelatinization of starch can be affected by the inclusion of protein and lipid constituents (Wang, Wang, Yu, & Wang, 2016). To improve the processing condition and quality of finished products, lipids are commonly used to modify the functional properties of starchy foods. Starch consists of two major polymers, that is, amylose (linear chain) and amylopectin (branched chain). Out of which, linear chain

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Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend

Desai

Brennan

Zeng

et al. 2020

J. Food Process. Preserv.

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“…The peak at around 20° (2θ) found in all dough is assigned to endogenous starch–lipid complex (Guo et al, ). After steaming, the original A‐type crystalline pattern was lost and a distinct peak emerged at around 20° (2θ) in all steamed bread samples (Figure b); this peak corresponds to the V‐type crystalline pattern due to the formation of starch–lipid or starch–protein–lipid complexes during heating (Wang, Zheng, Yu, Wang, & Copeland, ). The relative crystallinities of all steamed bread samples were not observed, consistent with the reports of Xu, Xu, Wang, and Zhou ().…”

Section: Resultsmentioning

confidence: 99%

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

et al. 2019

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Background and objectives Steamed bread is the traditional fermented wheat product in China and has popularity in other Asian, European, and some North American countries. Wheat flour replaced by potato pulp can be an effective way to improve nutritive values of steamed bread and promote potato consumption. The aim of this study was to investigate the influences of potato pulp on disulfide bond (S–S) contents, protein secondary structures, starch crystallinity, and microstructures of dough and steamed bread. Spectrophotometry, Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) were used for analyses. Findings The dough and steamed bread samples added with 10% potato pulp had higher S–S contents than the other tested samples. Compared with the control, the free sulfhydryl contents in the dough (3.2 μmol/g) and steamed bread (2.7 μmol/g) added with 30% potato pulp significantly increased, whereas those of the S–S decreased to 10.0 and 10.9 μmol/g, respectively. The contents of β‐sheet and α‐helix in the dough and steamed bread containing 10% potato pulp were higher than those in samples without the potato pulp. The relative crystallinity of starch in the dough significantly decreased with increasing potato pulp level (p < .05). The CLSM and SEM images showed that potato pulp significantly affected the microstructure. Sample with 10% potato pulp possessed improved gluten network structures. However, samples with high potato pulp contents (>20%) possessed more gas cells and a loose gluten network structure. Conclusions The results showed that the addition of potato pulp affected gluten network structural characteristics in wheat flour dough and steamed bread, but appropriate level of potato pulp could be produced for gluten network enhancement. Significance and novelty The study would contribute to better understanding of the effect of potato pulp on the structural characterization of gluten network in steamed bread making and provide theoretical basis for in‐depth application to wheat‐based products.

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“…Increases in peak viscosity for starch isolated from rice grains were observed for heated air (40, 100, and 70–110 °C) and for the flour when the grains were dried by intermittent drying (Table ). The reduction in peak viscosity is due to the reduced capacity of the starch granules to absorb water before a physical collapse . Cruz et al reported that starch isolated from sorghum grains and drying temperatures of 45, 65, and 85 °C had no change in peak viscosity.…”

Section: Resultsmentioning

confidence: 99%

“…Yue and Elias observed increases in the breakdown, peak viscosity, and final viscosity, at higher temperatures (90 °C) on isolated pasta starch, dried at low, high, and ultra‐high temperatures. Cruz et al observed a decrease in breakdown when drying at air temperatures of 85 °C in starch isolated from sorghum and the behavior of rice grains with red pericarp (flour) was different and can be attributed to the presence of other components of the pericarp, such as proteins, which promote interactions with the starch granules . The reduction of the final viscosity and breakdown of the starch at higher temperatures (Table ) is associated with a decrease in swelling power and solubility (Table ).…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

et al. 2019

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Drying is a method used to reduce grain moisture and prolong safe storage. The objective of the study is to evaluate the changes in red rice flour and starch submitted to sun‐drying, continuous drying at 40 °C, continuous drying at 100 °C and intermittent drying. In general, the significant changes are found in continuous drying at 100 °C, followed by intermittent drying, continuous drying at 40 °C and sun‐drying. Continuous drying at 100 °C reduces starch extraction yield and increases residual protein, leading to starch with dark reddish stains. At higher temperatures, increases in TO and relative crystallinity and lower solubility, swelling power, ΔT occur. The flour gel presents higher values when intermittent drying is applied, differing from the starch gel, which higher hardness found at continuous drying method at 40 °C probably due to the macromolecules from rice pericarp. According to the increase in grain drying temperature, there are reductions in final viscosity and setback in the starch and increases in final viscosity and setback in the flour, attributed mainly to the high amount of protein. The parameters of RVA and texture demonstrates that the higher purity of the starch promotes a gel with greater stability in refrigeration.

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Insights into the Formation and Structures of Starch–Protein–Lipid Complexes

Cited by 134 publications

References 35 publications

Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend

Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

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