Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch

Zheng, Mingjing; Lin, Yan; Wu, Hongqiang; Zeng, Shaoxiao; Zheng, Baodong; Zhang, Yi

doi:10.1016/j.foodchem.2020.126240

Cited by 50 publications

(35 citation statements)

References 38 publications

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“…[ 16 ] On the other hand, the increasing proportion of free water also enhanced the penetration of chemicals into the starch granules by swelling starch particles. Furthermore, amylose could be leached out during starch swelling [ 36 ] and exposed to more hydroxyl groups for modification. The swelling starts mainly from the amorphous phase, and so does the esterification.…”

Section: Resultsmentioning

confidence: 99%

Influence of Moisture Content on Starch Esterification by Solvent‐Free Method

Zhu¹,

Lu²,

Liu³

et al. 2021

Starch Stärke

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Moisture is of vital importance in starch modification; however, the molecular interaction between water and starch during the process is far from being fully understood. In this study, two fundamental issues of starch esterification by the solvent‐free method are focused on: 1) the effect of moisture content of starch on the modification and 2) the effect of the physical state, solid or liquid, of chemical agents. The esterification of corn starch with varying contents of moisture (2.69–23.48 wt%) is investigated by the solvent‐free method, using both solid (maleic anhydride and maleic acid) and liquid (acetic anhydride and acetic acid) esterifying agents for comparison. The degree of substitution (DS) and reaction efficiency (RE) is measured by titration. FTIR, 1H NMR, DSC, XRD, and SEM are used to evaluate the properties of the modified starches. It is found that when the moisture content is below 5.55 wt%, it is hard for esterification to happen because of strong interactions between H‐bonds and the low activity of hydroxyl groups. Both DS and RE reached the maximum points when the moisture is ≈14.89 wt%, then decreased with further increasing moisture content, mainly due to side reaction and dilution of the esterifying agents.

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Section: Resultsmentioning

confidence: 99%

Influence of Moisture Content on Starch Esterification by Solvent‐Free Method

Zhu¹,

Lu²,

Liu³

et al. 2021

Starch Stärke

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show abstract

“…The spin–spin relaxation time ( T 2 ) is particularly sensitive to the changes of water molecule mobility, which is usually considered as an important parameter for illustrating different water molecule with diverse mobilities and the smaller of T 2 is, the weaker of the mobility of the corresponding water is (Zheng et al ., 2020). The T 2 of AAJ with or without different concentration of k C were summarised in Table 1.…”

Section: Resultsmentioning

confidence: 99%

Influence of kappa‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles

Dong

Zhanwang

Niu

et al. 2020

Int J of Food Sci Tech

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“…Texture analysis of the mixtures was performed with a P/0.5 probe, at 1.0 mm/s pretest rate, 1.0 mm/s test rate, 1.0 mm/s return rate, 50% compression (approximately 5 mm test distance), and 5 g trigger force. The measurements were carried out in parallel six times [12].…”

Section: Texture Analysismentioning

confidence: 99%

“…Non-starch hydrocolloids have been widely used to enhance the textural and rheological properties of native starch [9][10][11], owing to their high molecular weight and good water binding ability. Furthermore, the gelatinization process of native starch can be altered by hydrocolloids because of their water imbibition [12]. The presence of non-starch hydrocolloids in native starch results in the formation of a stable polymeric network that surrounds starch granules and delays the release of amylose [1,9].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch

Liu

Chen

Fang

et al. 2021

Foods

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The addition of hydrocolloid is an effective method to improve the properties of native starch. However, few studies have investigated the effects of konjac glucomannan (KGM) on canna starch (CS). In this study, the effects of various KGM concentration on the pasting, rheological, textural, and morphological properties of CS were investigated. The addition of KGM significantly increased CS’s pasting viscosities. Incorporation of KGM in CS at a relatively high level (1.2% w/w) exerted a significant influence on the pasting properties of CS. The consistency coefficient of CS was notably increased by KGM (from 43.6 to 143.3 Pa·sn) and positively correlated positive with KGM concentration. KGM concentration at a relatively high level (1.2% w/w) increased the elasticities and cohesiveness of CS by 53.3% and 88.0%, respectively, in texture profile analysis. The polarized optical microscope images indicated that KGM played an important part in protecting the crystalline structure of CS during heating. A denser porous microstructure with a filamentous network was observed in gelatinized KGM/CS mixtures as compared with the CS control. This research advances the knowledge of interactions between KGM and CS and opens possibilities to improve rheological properties of CS and to develop its new functionalities with KGM addition.

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Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch

Cited by 50 publications

References 38 publications

Influence of Moisture Content on Starch Esterification by Solvent‐Free Method

Influence of Moisture Content on Starch Esterification by Solvent‐Free Method

Influence of kappa‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles

The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch

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