Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

Ma, Yongshuai; Pan, Yi; Xie, Qiu‐Tao; Li, Xiaomin; Zhang, Bao; Chen, Hanqing

doi:10.1016/j.foodchem.2018.09.005

Cited by 155 publications

(56 citation statements)

References 34 publications

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“…Such pseudoplastic behavior can be explained by the progressive orientation of the soluble starch molecules in the direction of the flow, as well as the disruption of the intramolecular and intermolecular bonding system in the starch network, which increases the sensitivity to the shearing force (Sun and Yoo, 2011). The ISSN 2166-0379 2020 same profile was found by Ma et al (2019) in their studies with cornstarch added at different pectin concentrations Table 2 presents the texture parameters of the starch gels. Firmness corresponds to the force applied to cause deformation in the sample and is correlated with the force to bite and compress the food in the mouth (Kalviainen et al, 2000).…”

Section: Rheological Behaviormentioning

confidence: 66%

Extraction and Characterization of Native Starch From Black and Red Rice

Moura¹,

Gusmão²,

Gusmão³

et al. 2020

JAS

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The objective of the study is to extract and characterize red rice starch, a grain commonly consumed in the Northeast region of Brazil and to compare it with the starch obtained from black rice, widely spread in eastern countries. Starch was extracted by immersion of rice in sodium metabisulfite (0.2%), followed by milling, filtration, decantation and drying at 50 °C. The obtained starches were characterized by the following parameters: physicochemical, physical, rheological, textural, structural, thermal and morphological. The highest starch extraction yield was found in red rice grains (67.84%), where it obtained higher water absorption and lower apparent viscosity, firmness and gum. Both starch gels indicate the behavior of non-Newtonian fluid in the specific case of pseudoplastic crystallinity type A and with polyhedral geometry. For the thermal analysis of red rice starch, it was observed higher gelatinization temperature and lower gelatinization enthalpy. Black and red rice grains can be considered an alternative source of starch, especially red rice, which has a lower cost due to its production in the country.

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Section: Rheological Behaviormentioning

confidence: 66%

Extraction and Characterization of Native Starch From Black and Red Rice

Moura¹,

Gusmão²,

Gusmão³

et al. 2020

JAS

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“…Similar results were also found in complex modified fish scales gelatin by pectin and microbial transglutaminase, values of G′ were also impacted with the concentration of pectin (0.1–1.6% w/v; Huang et al , ). Ma et al, () investigated the effects of pectin with different concentrations on the rheological properties of corn starch and drew a conclusion that the viscoelastic behaviour of the system increased with the increase in pectin concentration over the range of 0.5%–10.0% w/w.…”

Section: Resultsmentioning

confidence: 99%

Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation

Huang

Xing

et al. 2020

Int J of Food Sci Tech

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In the present study, Premna microphylla turcz leaves (PMTLs) containing rich pectin and isoflavones were introduced to prepare packed tofu coagulated by lactic fermentation, in order to promote its physicochemical and functional properties. Results showed that the final storage (G 0 ) moduli of packed tofu added with PMTL extracts range from 195.2 AE 5.6 Pa to 420.6 AE 10.3 Pa, which were significantly higher (P < 0.05) than the control (PMTL-free, 99.5 AE 8.3 Pa). The hardness, gumminess and chewiness of packed tofu added with 0.8% (w/w) PMTL extracts were 1.43-1.49 times higher than the control without decreasing its water-holding capacity and exhibited the highest scores of overall acceptability, which was recommended as the most acceptable concentration. The total phenolic and flavonoid contents of 0.8%-PMTL supplementation in packed tofu were 1.20 and 1.65 times higher than the control and showed enhanced antioxidant properties in DPPH radical-scavenging capacity, FRAP and RP.Addition of PMTL changed the quality of tofu Z. Huang et al. 2542 Addition of PMTL changed the quality of tofu Z. Huang et al.

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“…The pasting properties of the samples were determined using a rapid viscosity analysis (RVA) instrument (TecMaster, Perten, Sydney, Australia) according to a previously reported method (Ma et al, 2019c). Samples (3 g) were dispersed in an RVA aluminium canister and dissolved with 25 mL of distilled water.…”

Section: Pasting Property Testsmentioning

confidence: 99%

“…Adding DF to starch can increase the intake of DF and improve the properties of starch. Numerous studies have reported the effects of SDF such as pectin, guar gum and xanthan gum on the physicochemical and structural properties of starch (Nawab et al, 2016;Zhang et al, 2018;Ma et al, 2019c). Our group has previously shown that the addition of low-methoxyl pectin can increase the pasting properties of lotus root starch, whereas high-methoxyl pectin can restrain its short-term retrogradation (Zheng et al, 2019a).…”

Section: Introductionmentioning

confidence: 99%

Physical, thermal and structural properties of rice starch as affected by the addition of bamboo shoot shell fibres

Huang

Wang

Zhang

et al. 2020

Int J of Food Sci Tech

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The effects of different bamboo shoot shell fibre (BSSF) content (1, 2, 5 and 10%, w/w) on the physical, thermal and structural properties of rice starch were investigated. BSSFs significantly affected the properties of rice starch by competitive water absorption and hydrogen bonding. With increased BSSF content, the breakdown value and pasting temperature of rice starch were increased, whereas the peak viscosity, final viscosity and setback value were decreased. Thermodynamic results showed that the gelatinisation temperature and gelatinisation enthalpy of rice starch were significantly increased by the 5% and 10% BSSFs. Furthermore, BSSFs interconnected with amylose through hydrogen bonds to restrain gel-structure formation, thereby resulting in low storage modulus and loss modulus of rice starch paste. A loose structure of rice starch supplemented with 10% BSSFs was clearly visible, exhibiting the minimum values of hardness (32.12 AE 4.47 g) and adhesiveness (64.70 AE 17.32 g). Moreover, BSSFs increased the amount of short-range ordered structures but had no effect on the crystal type of rice starch. These results may contribute to the manufacture and development of fibre-enriched starchy products.

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Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

Cited by 155 publications

References 34 publications

Extraction and Characterization of Native Starch From Black and Red Rice

Extraction and Characterization of Native Starch From Black and Red Rice

Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation

Physical, thermal and structural properties of rice starch as affected by the addition of bamboo shoot shell fibres

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