RG- І pectin affects the physicochemical properties and digestibility of potato starch

Yin, Xiuxiu; Zheng, Yuxue; Kong, Xiangli; Cao, Shuyun; Chen, Shiguo; Liu, Donghong; Ye, Xingqian; Tian, Jinhu

doi:10.1016/j.foodhyd.2021.106687

Cited by 57 publications

(19 citation statements)

References 35 publications

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“…These changes were mainly attributed to the relatively lower concentration of amylose, thus the leaching and gelatinisation of starch granules were noticeably restrained. The results were consistent with Yin et al (2021), stating that the participation of RG-I pectin with a negative charge in the PS gelatinisation stage might generate an adverse effect on the formation of a solid-like structure, which mainly ascribing to its highly branched structure and anionic electricity.…”

Section: Rheological Propertiessupporting

confidence: 88%

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Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Jin

Yang

Zhang

et al. 2022

Int J of Food Sci Tech

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Summary The effects of partial replacement (0%–20%, w/w) of rice flour by potato starch (PS) on the physicochemical properties, microstructures, texture and in vitro digestibility of indica rice flour (IRF) and instant rice noodles (IRN) were systematically investigated. Accordingly, the addition of PS significantly increased the peak viscosity (2876.00–3221.00 mPa·s) and tan δ values (0.14–0.22) but lowered the setback values (2169.00–1036.50 mPa) of the pastes. Rice noodles with 5%–15% PS (PS and IRF at the mixing ratios of 5:95, 10:90, 15:85 and 20:80, respectively) addition exhibited modulated appearance and textural properties. The mutually exclusive phosphate groups of PS facilitated the expansion of starch granules, contributing to the formation of more compact microstructure and higher‐ordered crystalline structures (confirmed by scanning electron microscope and X‐ray diffraction), endowing rice noodles with better cooking and digestive attributes, and visibly increased slowly digestible starches content (26.09%–31.34%). The quality attributes of rice noodles could be accurately predicted by the physicochemical properties of rice flour referring to Pearson’s correlation analysis. The study demonstrates that the blending of PS is both an effective and economical pathway in improving the nutritional and textural properties of IRN.

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Section: Rheological Propertiessupporting

confidence: 88%

“…The results were consistent with Yin et al . (2021), stating that the participation of RG‐I pectin with a negative charge in the PS gelatinisation stage might generate an adverse effect on the formation of a solid‐like structure, which mainly ascribing to its highly branched structure and anionic electricity.…”

Section: Resultsmentioning

confidence: 99%

Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Jin

Yang

Zhang

et al. 2022

Int J of Food Sci Tech

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“…A rapid viscosity analyzer (RVA) is a commonly used tool to evaluate the gelatinization properties of rice starch, peak viscosity reflects the extent of swelling of starch granules, and pasting temperature is the temperature when the starch paste begins to rise ( 23 ). Breakdown could evaluate the ease of disintegration of swollen starch granules ( 24 ). Setback exhibited the tendency of starch pastes to retrograde, which is an index of starch retrogradation ( 25 ).…”

Section: Discussionmentioning

confidence: 99%

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Shi

Wang

et al. 2022

Front. Nutr.

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Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the environment. It is a complex but necessary factor to accurately evaluate the taste quality of various types of rice in different environments. In this study, 7 different types of rice with different taste values were used as materials, and 12 nitrogen fertilizer treatments were applied to obtain 84 different rice taste values. We used protein content, amylose content, and RVA to evaluate changes in the taste value of rice. Rice with high taste value tended to have higher amylose content, peak viscosity, hold viscosity, final viscosity, and breakdown, as well as lower protein content, pasting temperature, and peak time. Protein and amylose contents affected the taste value of rice by affecting the RVA profiles except for setback. For high and low taste-value rice types, protein content could explain 66.8 and 42.9% of the variation in taste value, respectively. In the case of medium taste-value type, protein content was not enough to evaluate the taste quality of rice. Stickiness could explain 59.6% of the variation in taste value. When the protein content of rice was less than 6.61% or greater than 9.34%, it could be used to reflect the taste quality of rice. When the protein content was in between the two, protein content was not enough to reflect the taste quality of rice. Our results suggested that protein content could better reflect the taste quality change for rice, which provided a theoretical and technical basis for the accurate evaluation of the taste value of various types of rice.

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“…To avoid the interference of moisture, starch was equilibrated at 45°C for 24 h. Then, starch granules were gently spread on the stub with double‐sided sticky tape, and coated with gold palladium in a vacuum evaporator. An acceleration voltage of 3.0 kV and a working distance of 8.9 mm were selected during SEM observation (Yin et al ., 2021).…”

Section: Methodsmentioning

confidence: 99%

Effect of ultrasonic pre‐treatments on the octenyl succinic anhydride substitution of potato starch and its physicochemical and emulsifying properties

Zheng

Fang

Zhang

et al. 2022

Int J of Food Sci Tech

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To investigate whether the ultrasonic pre-treatments of starch will affect the octenyl succinic anhydride (OSA) esterification, different power ultrasonic pre-treatments (150, 300, 450 and 600 W) were performed on potato starch, then the OSA esterification was performed and the physicochemical as well as the emulsifying properties of the OSA starch were analysed. Results indicated that ultrasonic pre-treatments decreased the degree of substitution and reaction efficiency by 30%, regardless of the pre-treatments condition, while little differences were observed in the crystalline type and the long-range ordered structure. DSC results demonstrated that low-power ultrasound decreased the values of To and Tp, but increased ΔH, while high-power ultrasound had the opposite effect. In addition, high-power sonication improved the emulsifying capacity of OSA starch, which ranged from 189.08 AE 0.23 m 2 /g to 334.70 AE 0.35 m 2 /g, while emulsion stability decreased from 277.02 AE 10.83 min to 42.75 AE 0.08 min. Overall, the result of the present work implied that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre-treatments, and our work might provide basic theory for the preparation of OSA starch.

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RG- І pectin affects the physicochemical properties and digestibility of potato starch

Cited by 57 publications

References 35 publications

Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Effect of ultrasonic pre‐treatments on the octenyl succinic anhydride substitution of potato starch and its physicochemical and emulsifying properties

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