Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch

Ding, Yangyue; Cheng, Jianjun; Lin, Qunying; Wang, Qiuye; Jiarong, Wang; Yu, Guoping

doi:10.1016/j.foodhyd.2020.106254

Cited by 108 publications

(40 citation statements)

References 53 publications

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“…As can be seen, both lipid and protein components in the image are relatively large in Figure 4 c. These results revealed that after hydrolysis by LP, yolk fractions can coalescence to a certain extent. Furthermore, the large amount of lipids in images has favored the formation of free fat, which was possibly affected by two steps: yolk fractions hydrolyzed by LP and the free fat aggregated after exposure during the hydrolysis in yolk fractions [ 31 ]. However, we also observed that the polygonal shape of components in yolk fraction images had pores and channels that contain large amount of protein and lipids [ 32 ], indicating that the aggregation step was more crucial than the dispersing step for yolk fractions after hydrolysis by LP.…”

Section: Resultsmentioning

confidence: 99%

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Wang²,

Sun

et al. 2021

Foods

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As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.

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Section: Resultsmentioning

confidence: 99%

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Wang²,

Sun

et al. 2021

Foods

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“…For proteins, the formation of protein-starch blends is considered to restrict starch granule swelling, inhibiting its water absorption, resulting in limited leaching of starch during cooking. Proteins also impact the pasting behaviours of starch by influencing thermal reactions, the gel network and migration of water molecules (Ding et al, 2021). Moreover, the results showed that the increase in the apparent viscosity of EAP during the pasting process may be related to fibre content.…”

Section: Physical Qualitiesmentioning

confidence: 99%

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

Hirunyophat

Chalermchaiwat

On-Nom

et al. 2021

Int J of Food Sci Tech

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This research was performed to examine selected nutritional quality and physicochemical properties of silkworm pupae. Frozen or powdered pupae from two species of silkworm (Bombyx mori and Samia ricinii) were studied. Eri had the largest size with the highest lightness and peak viscosity. The PCA (principal component analysis) total variance could be explained by 74.68%, and silkworm pupaes could be put into 2 clusters. Cluster 1: all varieties of frozen silkworm pupae having a high moisture content; Cluster 2: silkworm pupae powder. Thai and Hybrid silkworm pupae powder had the highest calcium, total fat and n-3, n-6 and n-9 fatty acids. Eri silkworm pupae powder had the highest protein, essential amino acid and crude fibre. Each variety of silkworm pupae had different properties that might be suitable for developing different food products. Therefore, the presented data would be advantageous for manufacturers for developing functional ingredients and novel foods.

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“…This resulted in starches with a high branching density and a low digestion rate. 42 This was because the starch modified by the enzymes not only had a lower amylose content but also had a higher amylopectin content as a result of hydrolysis and transglycosidation. Together, these changes increased the steric hindrance, weakened the continuity of enzyme digestion, and reduced the catalytic activity of the enzyme.…”

Section: Resultsmentioning

confidence: 99%

Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase

Zhang

Pan

et al. 2022

ACS Omega

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The aim of this study was to modify the digestibility and structure of corn starch by treatment with compound enzymes. Corn starch was treated with two enzymes (α-amylase, which catalyzes hydrolysis, and branching enzyme, a transglycosidase that catalyzes branch formation), and the reaction was monitored by determining the content of slowly digestible starch in the reaction product. The fine structure and physical and chemical properties of enzyme-modified starch samples were analyzed using scanning electron microscopy, gel chromatography, and X-ray diffraction methods; modified starch has a high degree of branching, a high proportion of short-chain branched structures, and greatly improved solubility. The results show that the slow digestion performance of corn starch was significantly improved after hydrolysis by α-amylase for 4 h and treatment with branching enzyme for 6 h. These results show that enzymatic modification of corn starch can improve its slow digestibility properties.

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Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch

Cited by 108 publications

References 53 publications

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase

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