Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage

Jia, Ziyang; Luo, Yun Mei; Barba, Francisco J.; Wu, Yan; Ding, Wenping; Xiao, Shensheng; Lyu, Qingyun; Wang, Xuedong; Fu, Yang

doi:10.1016/j.carbpol.2022.119187

Cited by 40 publications

(19 citation statements)

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“…The number of echoes in the CPMG sequence was 1024. The number of scans was 8, and the range of the spin echo in the time domain was 1000–2000 ms 17 …”

Section: Methodsmentioning

confidence: 99%

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Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

et al. 2022

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BACKGROUND Deterioration in frozen dough bread easily occurs in store, resulting in tremendous economic waste. Therefore, it is imperative to find natural additives to improve storage staling. The effects of mulberry leaf polysaccharides (MLP) were studied in terms of baking, retrogradation and microstructural aspects in frozen dough bread. RESULTS The incorporation of MLP improved the specific volume and reduced the hardness of bread during room storage, with 1% MLP showing the best results. The results of X‐ray diffraction and Fourier transform infrared spectroscopy showed that crystallinity was decreased and the formation of double helical structure was inhibited with the incorporation of MLP. Meanwhile, the results of low‐field nuclear magnetic resonance demonstrated that the addition of MLP was advantageous for retarding water migration and distribution, with reduced water loss. It can be seen intuitively from scanning electron microscopy that MLP improved the gluten network with a smoother and flatter system. CONCLUSION MLP improved the quality of bread during storage and delayed the degradation of internal structure, and can be used as an effective natural additive to improve the storage stability of baked food. 1% MLP showed the best results. © 2022 Society of Chemical Industry.

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“…The number of echoes in the CPMG sequence was 1024. The number of scans was 8, and the range of the spin echo in the time domain was 1000–2000 ms 17 …”

Section: Methodsmentioning

confidence: 99%

“…The number of echoes in the CPMG sequence was 1024. The number of scans was 8, and the range of the spin echo in the time domain was 1000-2000 ms. 17 The water content was measured according to the standard AACC method (AACC 44-15A). The weighed slices were obtained from the center of the bread.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

et al. 2022

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“…The Fourier transform infrared (NEXUS 670, Nicolet, Waltham, MA, USA) can be used to analyse the short‐range ordered structure of bread (Jia et al ., 2022). The breadcrumbs were freeze dried, ground into powder and mixed with KBr in a ratio of 1:100.…”

Section: Methodsmentioning

confidence: 99%

“…Hardening was mainly caused by water loss and starch retrogradation, that is, the chemical and physical changes in main components in bread such as water, starch and protein during storage and the interaction among them (Xu et al, 2019). A recent study demonstrated that water loss would affect the interaction between starch, which hardened the breadcrumbs and worsened the taste (Ju et al, 2020). During the process of kneading the dough, lactosucrose may alter the moisture state of dough and improve the gas holding capacity, resulting in the decrease in the hardness.…”

Section: Texture Analysis and Kinetics Modelmentioning

confidence: 99%

Effect of lactosucrose on the evaluation of visual appearance, texture, water mobility, microstructure and inhibition of staling in wheat bread

Zhang

Xiao

Gong³

et al. 2022

Int J of Food Sci Tech

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Starch retrogradation occurred in the process of storage of bread, resulting in a decreased product quality. The aim of this research was to determine the effect of lactosucrose on bread baking and anti-staling properties. The results showed that the addition of lactosucrose increased the specific volume and slice cell number with a higher air holding capacity. The kinetic equation showed that lactosucrose reduced the rate constant value. Besides, the long-and short-range ordered structure showed that the incorporation of lactosucrose retarded the crystallisation rate, in which the water migration was delayed. This effect was also evident on the microstructure, indicating that lactosucrose could improve the quality of bread and delay the staling of bread, which provided new insights for the baking industry.

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“…β-Cyclodextrin (β-CD) is a cyclic glucose oligomer that can form complexes with many organic and inorganic molecules as the host [41]. Due to the lipophilic inner cavity and hydrophilic outer surface structure of β-CD, the hydrophilicity and stability of its binding partner are increased [42]. Previous studies have confirmed that S-nitrosothiol-modified cyclodextrin (CD) systems are capable of NO release [43].…”

Section: Introductionmentioning

confidence: 99%

β-Cyclodextrin-Based Nitrosoglutathione Improves the Storage Quality of Peach by Regulating the Metabolism of Endogenous Nitric Oxide, Hydrogen Sulfide, and Phenylpropane

Chen¹,

Zhu²

2023

Phyton

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Nitrosoglutathione (GSNO) and β-cyclodextrin (β-CD) exhibit positive roles in regulating fruit quality. However, there are few reports about the effects of GSNO and β-CD on enhancing storability and boosting nitric oxide (NO), hydrogen sulfide (H 2 S), and phenylpropane metabolism in fruits during storage. "Xintaihong" peach were treated with 0.5, 1.0, 1.5 mmol L −1 GSNO in 0.5% (w/v) β-CD solution (GSNO/β-CD). The effects of GSNO/β-CD on endogenous NO, H 2 S, and phenylpropane metabolism were investigated. Treatment with GSNO/β-CD increased the color difference of peach and inhibited the increase of respiratory intensity, weight loss, and relative conductivity. Treatment with 1.0 mmol L −1 GSNO/β-CD increased the nitric oxide synthase (NOS-like) activity and L-arginine content, thereby promoting the accumulation of endogenous NO. By improving the activities of L-cysteine desulfhydrylase (L-CD), O-acetylserine sulfur lyase (OAS-TL), serine acetyltransferase (SAT), GSNO/β-CD increased the content of endogenous H 2 S in peach. Treatment with GSNO/β-CD increased the activities of phenylalanine ammonia-lyase (PAL), 4-coumarate-CoA ligase (4CL), and cinnamic acid-4-hydroxylase (C4H), promoted the increase of total phenols, flavonoids, and lignin in peach. These results indicated that GSNO/β-CD treatment better maintained the quality of peach by improving the metabolism of endogenous NO, H 2 S, and phenylpropane during storage.

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Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage

Cited by 40 publications

References 50 publications

Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

Effect of lactosucrose on the evaluation of visual appearance, texture, water mobility, microstructure and inhibition of staling in wheat bread

β-Cyclodextrin-Based Nitrosoglutathione Improves the Storage Quality of Peach by Regulating the Metabolism of Endogenous Nitric Oxide, Hydrogen Sulfide, and Phenylpropane

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