Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch

Zhao, Tong; Li, Xiaoping; Ma, Zhen; Hu, Xinzhong; Wang, Xulin; Zhang, Daiyan

doi:10.1016/j.ijbiomac.2020.09.094

Cited by 27 publications

(5 citation statements)

References 31 publications

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“…The amylose content of Bainong 365 wheat starch was 26.3% (Table 1), which was comparable to that usually reported for wheat starch Zhao et al, 2020). The water content, ash content, protein content and fat content of Bainong 365 wheat starch were 9.71%, 0.13%,0.18% and 0.17%, respectively.…”

Section: Basic Components Of Wheat Starchsupporting

confidence: 83%

Study on mechanism of starch phase transtion in wheat with different moisture content

Xiang

Qin

et al. 2022

Food Sci. Technol

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Using Bainong 365 wheat starch as raw material, starch samples were preheated in a RVA to simulate DSC heating profiles. The thermodynamic properties, long-range orderliness, short-range orderliness, and structure of wheat starch were determined by DSC, XRD, FTIR, LF-NMR and SEM to explore the phase transformation mechanism of Bainong 365 wheat starch at different water contents. The results show that at different moisture contents, when the endothermic transition temperature of starch samples determined by DSC was reached or exceeded, the enthalpy of starch was 0, all free water was converted into uneasy flowing water and bound water, and the surface structure of starch was severely damaged. At this time, starch was completely gelatinized, but the short-range and long-range ordered structures of starch determined by FTIR and XRD still existed and gradually decreased with increasing temperature. Therefore, it was concluded that the temperature range of the starch endothermic transition does not represent the temperature range of complete gelation of starch, and the structure destroyed by complete gelation of starch may not be simple short-range and long-range ordered molecular structures.

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Section: Basic Components Of Wheat Starchsupporting

confidence: 83%

Study on mechanism of starch phase transtion in wheat with different moisture content

Xiang

Qin

et al. 2022

Food Sci. Technol

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“…Moreover, alginate–guar gels also showed a similar compact and rigid microstructure [ 35 ]. In researches based on starch, authors have discovered that the addition of sodium alginate caused SA adhesions on the surface of starch granules and aggregations to form large particles, which increased with SA concentration [ 22 ]. This might be due to the ability of SA to penetrate the starch network, and of the cross-linking of both polysaccharides through hydrogen bonding.…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, alginate with a higher number of M-blocks produces a soft, liquid-like gel structure [ 21 ]. Unfortunately, these structure are not stable and show low mechanical and barrier properties, which is why investigations are being carried out to combine sodium alginate with other biopolymers [ 22 ]. Sodium alginate (SA) also has numerous beneficial features, and it is widely utilized in the pharmaceutical, biomedical, and food sectors [ 21 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

Florowska

Hilal

Florowski

et al. 2022

Gels

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The aim of the study was to investigate the influence of addition of sodium alginate (SA) and chitosan (CH) on the properties of inulin hydrogels. Inulin hydrogels (20 g/100 g) containing various additions (0.0, 0.1, 0.3, and 0.5 g/100 g) of SA and CH were produced. The hydrogels’ properties were assessed based on the volumetric gel index, microstructure, yield stress, texture, stability, and color parameters. According to the findings, the inclusion of these polysaccharides had no influence on the gelation ability of the inulin solution. The physical properties of the hydrogels containing SA or CH differed from hydrogels containing only inulin (INU). The obtained microstructural pictures revealed that the addition of SA and CH resulted in the formation of hydrogels with a more compact, smooth, and cohesive structure. Consequently, they had higher yield stress, strength, and spreadability values than INU hydrogels. The addition of chitosan in comparison with sodium alginate also had a greater effect in strengthening the structure of hydrogels, especially at the level of 0.5 g/100 g. For example, the addition of this amount of SA increased the yield stress on average from 195.0 Pa (INU) to 493.6 Pa, while the addition of CH increased it to 745.3 Pa. In the case of the strength parameter, the addition of SA increased the force from 0.24 N (INU) to 0.42 N and the addition of CH increased it to 1.29 N. In the case of spreadability this increase was from 2.89 N * s (INU) to 3.44 N * s (SA) and to 6.16 N * s (CH). Chitosan also caused an increase in the stability of inulin hydrogels, whereas such an effect was not observed with the addition of sodium alginate. The gels with the addition of SA and CH also had significantly different values of color parameters. Inulin–alginate hydrogels were characterized by higher values of the color parameter a *, lower values of the color parameter b *, and in most concentrations higher values of the color parameter L * compared to inulin–chitosan hydrogels. Based on the collected data, it can therefore be concluded that through the addition of sodium alginate and chitosan, there is a possibility to modify the properties of inulin hydrogels and, consequently, to better adapt them to the characteristics of the pro-health food products in which they will be used.

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“…The heating and holding stage reflected the property changes of frozen dough during the steaming process, after which, the cooling and final holding stage indicated the property changes of the FDSB. The setback viscosity (SB, mPa∙s) was the gap between the final viscosity (FV, mPa∙s) and TV, reflecting the viscosity increase during cooling, associated with the amount of amylose leached from the starch granules [ 62 ]. A lower SB indicated a lower tendency of the starch molecules to rearrange.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread

Liu,

Zhu,

Guo

2024

Foods

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This study investigated the effects of dough proofing degree (1.1, 1.3, 1.5, and 1.7 mL/g) and carboxymethyl cellulose sodium (CMC-Na) on the quality of frozen dough steamed bread (FDSB). As the dough proofing degree was increased from 1.1 to 1.7 mL/g, the specific volume of FDSB initially increased and then decreased, with the maximum at 1.3 mL/g, and then dramatically decreased at 1.5 and 1.7 mL/g, accompanied by a harder texture and secession of crust and crumb, which were the detrimental effects brought by over-proofing. The optimal amount of CMC-Na effectively alleviated the deterioration associated with over-proofing, and the proofing tolerance of FDSB was increased from 1.3 mL/g to 1.7 mL/g. Fermentation analysis showed that CMC-Na significantly improved the extensibility and gas-holding capacity of the dough by increasing the maximum height of the dough (Hm) and the emergence time (T1) of Hm. Frequency sweep tests indicated that CMC-Na improved the plasticity of proofed dough by increasing loss factor tan δ. Significant reductions were found in peak viscosity and complex modulus G* in pasting properties tests and temperature sweep measurements, respectively, suggesting that CMC-Na influenced starch gelatinization and dough stiffening during steaming, which promoted the extension of the network structure, thus facilitating gas expansion and diffusion. These property changes theoretically explained the improvement in the proofing tolerance of FDSB by CMC-Na.

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Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch

Cited by 27 publications

References 31 publications

Study on mechanism of starch phase transtion in wheat with different moisture content

Study on mechanism of starch phase transtion in wheat with different moisture content

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread

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