Effects of Pectins with Different Structural and Conformational Characteristics on Gelatinization and Retrogradation of Corn Starch

Xie, Fei; Wang, Zhengwu; Liu, Jianhua

doi:10.1002/star.202100094

Cited by 4 publications

(2 citation statements)

References 33 publications

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“…The rheological properties, which demonstrate the relationship between the structural, mechanical and sensory properties, are among the basic parameters of pectin ( Xie et al, 2021 ). The rheological properties were measured using a Discovery HR-1 hybrid rheometer (TA Instruments, United States) with a cone-plate sensor.…”

Section: Methodsmentioning

confidence: 99%

The Use of Interactions Between Microorganisms in Strawberry Cultivation (Fragaria x ananassa Duch.)

et al. 2021

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As the market indicates a growing interest in organically grown fruit, there is a need for biostimulants to counter the adverse effects of pathogenic fungi and fungal-like-pathogens. Four microbial pathogens (Botrytis cinerea, Verticillium sp., Phytophthora sp., and Colletotrichum sp.) which are the most often causes of strawberry diseases were selected. Five kinds of biostimulants (C1, C2, C3, C4, and C5) containing bacterial consortia were developed to combat the pathogens. The antagonistic effect of selected microorganisms against strawberry pathogens was observed. The effectiveness of various beneficial bacteria in combating fungal pathogens of cv. Honeoye strawberries was compared and the impact of their activity on fruit quality was assessed. The most significant effect on the strawberry firmness was found for the C2 consortium, which provided the strawberries infected with the pathogens group (MIX: B. cinerea, Verticillium sp., Phytophthora sp., and Colletotrichum sp.) with a 140% increase in maximum load in a puncture test compared to the positive control (C0). Strawberries contaminated with Phytophthora sp. after the application of Consortium C4 (C4) showed the largest increase (127%) in soluble solid content (SSC) when compared to the C0. Fruit contaminated with Colletotrichum sp. and B. cinerea after the application of C2 and Consortium 5 (C5), respectively, had the highest levels of anthocyanins and total phenolic content, when compared to C0. The largest increase, which reached as high as 25%, in D-galacturonic acid content was observed for the group of pathogens after Consortium 1 (C1) application. The extraction of strawberry pectin allowed for the study of the rheological properties of pectin solutions; on this basis, strawberry pectin from the control (NC) was distinguished as it showed the highest viscosity (0.137–0.415 Pas). Taking into account the individual effects of bacteria on strawberry pathogenic fungi and fungal-like-pathogens, it is possible to reduce the adverse effects of fungal disease and to improve the properties of strawberries by selecting the appropriate bacterial consortium. Interactions between microorganisms are often complex and not fully understood, which suggests the need for further research in this direction.

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Section: Methodsmentioning

confidence: 99%

The Use of Interactions Between Microorganisms in Strawberry Cultivation (Fragaria x ananassa Duch.)

et al. 2021

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“…In addition, scholars have found that PEC could influence the gelatinization, retrogradation, and digestion properties of starch [11]. Xie et al [12] found that the presence of PEC significantly changed the viscoelasticity of corn starch gel (p < 0.05) and delayed the retrogradation of starch gel. Zhang et al [13] added PEC to corn starch and studied the effect of PEC molecular weight on retrogradation and digestion of starch.…”

Section: Introductionmentioning

confidence: 99%

Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin

Zhai,

Zhang,

Xing

et al. 2023

Foods

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In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy rice starch (WRS) were investigated. The results showed that PEC could significantly (p < 0.05) reduce the retrogradation enthalpy and reduce the hardness of WRS gel. X-ray diffraction results indicated that PEC could reduce the relative crystallinity of the composite system, and the higher the PEC content, the lower the relative crystallinity. When the PEC content was 10%, the relative crystallinity of the composite system was only 10.6% after 21 d of cold storage. Fourier transform infrared spectroscopy results proved that the interaction between PEC and WRS was mainly a hydrogen bond interaction. Furthermore, after 21 d of cold storage, the T23 free water signal appeared in the natural WRS paste, while only a small free water signal appeared in the compound system with 2% PEC addition. Moreover, addition of PEC could reduce the starch digestion rate and digestibility. When the content of PEC increased from 0% to 10%, the digestibility decreased from 82.31% to 71.84%. This study provides a theoretical basis for the further application of hydrocolloids in starch-based foods.

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Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability

Wang

Fang

et al. 2023

International Journal of Biological Macromolecules

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Effects of Pectins with Different Structural and Conformational Characteristics on Gelatinization and Retrogradation of Corn Starch

Cited by 4 publications

References 33 publications

The Use of Interactions Between Microorganisms in Strawberry Cultivation (Fragaria x ananassa Duch.)

The Use of Interactions Between Microorganisms in Strawberry Cultivation (Fragaria x ananassa Duch.)

Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin

Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability

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