Structural, physicochemical and rheological properties of a novel native starch obtained from Rhizoma Gastrodiae

Yao, Li; Shabani, Kinyoro Ibrahim; Liu, Haibo; Qiang, Guo; Xiong, Liu

doi:10.1016/j.foostr.2020.100148

Cited by 14 publications

(4 citation statements)

References 40 publications

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“…The gelatinization temperature of G. elata powder was lower than the gelatinization temperatures of other agricultural products, which was possibly due to the particle size and morphology of the starch molecules. G. elata starch showed irregular polyhedron morphology and belonged to very small particle starch [ 18 ], which was consistent with a particle size distribution range of 615~1483 nm and the average particle size of 1185 nm found by Li et al [ 19 ]. In addition, Goering et al [ 20 ] found that small-granule starch generally had a lower gelatinization temperature than large-granule starch.…”

Section: Resultssupporting

confidence: 79%

“…This showed that the gelatinization temperature of starch might be the result of a combination of many factors, rather than simply depending on the size of starch granules. Furthermore, Li et al [ 19 ] found that the amylose content of G. elata accounted for 7.25%, the amylopectin content accounts for 92.75%, and the branching degree was 3.72. The lower gelatinization temperature of G. elata starch might also depend on the content of amylose and the branching chain length of amylopectin.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata

Xie

Chen

et al. 2023

Plants

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In the current work, the effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of Gastrodia elata (G. elata) were explored. Results showed that the degree of steaming and blanching was related to the core temperature of G. elata. The steaming and blanching pretreatment increased the drying time of the samples by more than 50%. The low-field nuclear magnetic resonance (LF-NMR) of treated samples showed that the relaxation time corresponded to water molecule states (bound, immobilized, and free) and G. elata became shorter, which indicated a reduction in free moisture and increased resistance of water diffusion in the solid structure during drying. Hydrolysis of polysaccharides and gelatinization of starch granules was observed in the microstructure of treated samples, which was consistent with changes in water status and drying rates. Steaming and blanching increased gastrodin and crude polysaccharide contents and decreased p-hydroxybenzyl alcohol content. These findings will contribute to a better understanding of the effect of steaming and blanching on the drying behavior and quality attributes of G. elata.

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Section: Resultssupporting

confidence: 79%

Section: Resultsmentioning

confidence: 99%

Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata

Xie

Chen

et al. 2023

Plants

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“…It is traditionally used as treatment for manage convulsions in children, epilepsy, tetanus, headache and dizziness, hand and foot failure, numbness of limbs, rheumatism, and arthralgia ( 4 ). G. elata is a kind of traditional medicine and food widely used in many Asian countries ( 5 ). In 2002, G. elata was included in the list of items potentially used as health food by the Chinese government, representing a “health food” in the legal sense.…”

Section: Introductionmentioning

confidence: 99%

Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

Guan

Chen²,

Guo³

et al. 2023

Front. Nutr.

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The sulfur dioxide gas (SO2) generated by sulfur burning can improve the appearance quality of food and enhance the storage time. However, excessive sulfur dioxide will pollute the environment and cause deterioration of food quality, and even the high residual levels can increase the risk of cancer. As Gastrodia elata Blume is prone to corruption during processing, sulfur fumigation is often used for preservation. In this study, spectral analysis and Texture Profile Analysis (TPA) were used to investigate the effects of traditional sulfur fumigation processing on the morphology quality, edible quality and structural characteristics of G. elata. The results showed that compared with direct drying, the pH decreased by 0.399 of the sulfur fumigated after steamed treatment G. elata, and the morphology quality, pasting ability and gel edible quality of the starch were significantly improved. In addition, it was suggested that sulfur fumigation after steaming could promote the release of molecular chains from starch granules and thus enhance the cross-linking between molecules, which explained the reason for the improve of starch edible quality. This study can provide technical and theoretical support for improving the quality of starch rich foods, replacing sulfur fumigation and reducing potential environmental hazards.

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“…Despite the lack of large-scale industrial applications, it still makes great sense to understand the available natural resources worldwide [6]. Nondigestible polysaccharides cannot be absorbed immediately by the gastrointestinal digestive system [7]. Trillions of microorganisms coexist in the human intestine and are collectively referred to as the gut microbiota and play a vital role in human diets and host health [8].…”

Section: Introductionmentioning

confidence: 99%

Beneficial Effects of Holothuria leucospilota Polysaccharides on Fermentability In Vivo and In Vitro

Wanting

Yuan

Cao

et al. 2021

Foods

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This work aimed to investigate the in-vitro and in-vivo fermentation behaviors of Holothuria leucospilota Polysaccharides (HLP) and the impact on mouse liver antioxidant activity. HLP showed excellent fermentability during in vitro experiments, which was characterized by increased levels of total sugar consumption and short-chain fatty acids (SCFAs). During in vitro fecal fermentation, the fucose contents in the HLP fermentation products (0.174 mg/mL) were higher than those of xylose and galactosamine during the first three hours, and fucose disappeared after 24 h. The concentrations of the generated SCFAs increased to 111.13 mmol/mL after in-vitro fermentation at 48 h. After 28 days of oral administration, the SCFA contents that were detected in the feces of mice treated with high HLP doses were significantly higher than those in the feces of mice treated with lower doses and the normal group. In addition, histological observations demonstrated that HLP increased the number of goblet cells without causing hepatocellular injury. Moreover, the increased glutathione peroxidase (GSH-Px) and superoxidase dismutase (SOD) activities and decreased malondialdehyde (MDA) contents in the mouse livers treated with HLP suggested the good performance of HLP with respect to liver antioxidants.

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Structural, physicochemical and rheological properties of a novel native starch obtained from Rhizoma Gastrodiae

Cited by 14 publications

References 40 publications

Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata

Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata

Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

Beneficial Effects of Holothuria leucospilota Polysaccharides on Fermentability In Vivo and In Vitro

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