Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing

Zhang, Yuyang; Li, Gaoping; Wu, Yanwen; Yang, Zhenglei; Ouyang, Jie

doi:10.1016/j.foodchem.2019.05.070

Cited by 60 publications

(36 citation statements)

References 34 publications

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“…The regeneration value represents the regeneration trend and dehydration shrinkage capacity of cooked starch during the cooling process, which is closely related to the regeneration rate of gelatinized starch and is also related to the amylose content (Wang et al, 2014). A lower regenerative value (group 8 and CP) indicated that RS2 and Zn had the potential to hinder the regeneration process via hydrogen bonds that blocked the intermolecular binding of amylose (Zhang et al, 2019). The retrogradation values of the other groups except group 8 and CP were higher than those of the control group.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch

et al. 2022

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The aim of this work was to study the effect of zinc (Zn) gluconate-resistant potato starch type 2 (RS2) systems on hydration and rheological properties of wheat flour dough. Wheat flour, Zn with a content from 0.16 mg% to 0.32 mg% (flour basis), and enriched RS2 at levels of 10 g% to 30 g% (flour basis) were used. Hydration, rheological properties and microstructural characteristics of wheat flour dough were analyzed. The results showed that the dough stability time decreased with increasing RS2. When the RS2 content was less than 25 g%, the stability time was significantly higher than that of the control group. RS2 and Zn could improve the tensile strength and thermal stability of the dough but reduced the quality of protein and mechanical resistance of the dough. Zn could increase the hardness, adhesiveness and springiness of the dough, while RS2 had a negative effect on the springiness of the dough. The RS2-Zn system reduced the water absorption, moisture content and molecular mobility of the dough, and damaged the microstructure of the dough to varying degrees. The addition of RS2 (10 g%) and Zn (0.24 mg%) could render a dough with satisfactory rheological properties, hydration and microstructural characteristics.

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Section: Pasting Propertiesmentioning

confidence: 99%

Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch

et al. 2022

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“…Y. Y. Zhang et al (2019) found that the amylose content showed a positive correlation with the setback, final viscosity, and pasting temperature of chestnut starch, but a negative correlation with its breakdown value.…”

Section: Introductionmentioning

confidence: 98%

Structural and functional characteristics of Japonica rice starches with different amylose contents

Luo

Cheng

Wei

et al. 2021

CyTA - Journal of Food

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Fully understanding the structures and properties of starches with different amylose contents is important to agriculture and food industries. Structural and functional characteristics of three Japonica rice starches differing in amylose content (<0.5%, 18.8%, and 33.3% for waxy, normal, and high-amylose varieties, respectively) were investigated using a range of characterization methods. As amylose content increased, the weight-average molecular weight, short-range order, relative crystallinity, and lamellar peak intensity of starch decreased. High-amylose starch contained a lower proportion of A chains than waxy and normal starches. High-amylose starch displayed a C-type crystalline structure, different from the A-type crystalline structure of waxy and normal starches. Compared with waxy and normal starches, high-amylose starch exhibited higher granule size (volume-average diameter), pasting temperature and higher resistant starch content, but lower peak viscosity, breakdown viscosity, swelling power, and rapidly digestible starch content. These results can provide reference for the exploitation of Japonica rice starches. Características estructurales y funcionales de los almidones de arroz Japonica con diferentes contenidos de amilosa RESUMENPara la agricultura y la industria alimentaria es importante comprender plenamente las estructuras y las propiedades de los almidones con diferentes contenidos de amilosa. Por ello, el presente estudio se propuso investigar las características estructurales y funcionales de tres almidones de arroz Japonica que difieren en su contenido de amilosa (<0.5%, 18.8% y 33.3% para las variedades cerosa, normal y con alto contenido de amilosa, respectivamente), utilizando varios métodos de caracterización. Así, pudo constatarse que, a medida que el contenido de amilosa aumenta, disminuyen el peso molecular medio, el orden de corto alcance, la cristalinidad relativa y la intensidad del pico laminar del almidón. Por otra parte, se comprobó que el almidón de alta amilosa contiene menor proporción de cadenas A que los almidones cerosos y normales, y que presenta una estructura cristalina de tipo C, diferente de la estructura cristalina de tipo A de los almidones cerosos y normales. En comparación con los almidones cerosos y normales, en el almidón de alta amilosa se constató un mayor tamaño de gránulo (diámetro medio del volumen), mayor temperatura de pegado y mayor contenido de almidón resistente, aunque posee menor viscosidad máxima, menor viscosidad de ruptura, menor poder de hinchamiento y menor contenido de almidón rápidamente digerible. En conclusión, estos resultados pueden servir de referencia para el aprovechamiento de los almidones de arroz Japonica.

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“…The main sources of commercial starch are wheat, potato, corn, cassava, rice, and oat (Colussi et al, 2017;Molavi et al, 2018;Przetaczek-Rożnowska, 2017). Nevertheless, other sources, such as chestnut starch, have also been reported and partially characterized (Hu et al, 2020;Oh et al, 2019;Zhang et al 2019). At present, the available information about the preparation conditions and characteristics of CSA is very limited.…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, other sources, such as chestnut starch, have also been reported and partially characterized (Hu et al., 2020; Oh et al, 2019; Zhang et al. 2019). At present, the available information about the preparation conditions and characteristics of CSA is very limited.…”

Section: Introductionmentioning

confidence: 99%

Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties

2021

J Food Process Preserv

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Chestnut starch acetate (CSA) was prepared by attaching acetic anhydride groups on chestnut starch (CS) molecules. The process conditions for the preparation of CSA were optimized through single-factor testing and response surface analysis. The optimal conditions were as follows: acetic anhydride content 7%, time of reaction 92 min, temperature 33°C, and pH 8. The actual average apparent viscosity of CSA was 480.53 ± 0.29 mPa•s, which was 109.38% higher than that of natural CS. Fourier transform infrared spectroscopy analysis showed that the hydroxyl group was replaced by the acetyl group on the acetic anhydride. The X-ray diffraction analysis re-How to cite this article: Hu N, Li L. Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties.

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Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing

Cited by 60 publications

References 34 publications

Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch

Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch

Structural and functional characteristics of Japonica rice starches with different amylose contents

Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties

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