Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch

Yang, Kai; Luo, Xiaohu; Zhai, Yuheng; Liu, Jie; Chen, Kaihe; Shao, Xingfeng; Wu, Xiping; Li, Yanan; Chen, Zhengxing

doi:10.1016/j.ijbiomac.2021.06.207

Cited by 49 publications

(23 citation statements)

References 37 publications

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“…The highest observed strength value was, in the case of SA addition, for 0.3 g/100 g (0.64 N), whereas the addition of 0.5 g/100 g SA to the inulin hydrogel caused a decrease in the strength. The decrease of strength of gels with SA addition was also reported by Yang et al [ 38 ], who analyzed starch gels. They reported that SA addition to a rice starch matrix caused a weaker structure formation due to both polysaccharides competing for water.…”

Section: Resultssupporting

confidence: 77%

“…For the hydrogels with the addition of 0.5 g/100 g SA, the yield stress value reached 493.6 Pa, whereas when 0.5 g/100 g CH was added the yield stress value reached 745.3 Pa. The increased yield stress value might be due to the synergistic intermolecular interactions between the polysaccharides [ 38 ]. According to the literature, gel structures are considerably changed with SA concentration.…”

Section: Resultsmentioning

confidence: 99%

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Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

Florowska

Hilal

Florowski

et al. 2022

Gels

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The aim of the study was to investigate the influence of addition of sodium alginate (SA) and chitosan (CH) on the properties of inulin hydrogels. Inulin hydrogels (20 g/100 g) containing various additions (0.0, 0.1, 0.3, and 0.5 g/100 g) of SA and CH were produced. The hydrogels’ properties were assessed based on the volumetric gel index, microstructure, yield stress, texture, stability, and color parameters. According to the findings, the inclusion of these polysaccharides had no influence on the gelation ability of the inulin solution. The physical properties of the hydrogels containing SA or CH differed from hydrogels containing only inulin (INU). The obtained microstructural pictures revealed that the addition of SA and CH resulted in the formation of hydrogels with a more compact, smooth, and cohesive structure. Consequently, they had higher yield stress, strength, and spreadability values than INU hydrogels. The addition of chitosan in comparison with sodium alginate also had a greater effect in strengthening the structure of hydrogels, especially at the level of 0.5 g/100 g. For example, the addition of this amount of SA increased the yield stress on average from 195.0 Pa (INU) to 493.6 Pa, while the addition of CH increased it to 745.3 Pa. In the case of the strength parameter, the addition of SA increased the force from 0.24 N (INU) to 0.42 N and the addition of CH increased it to 1.29 N. In the case of spreadability this increase was from 2.89 N * s (INU) to 3.44 N * s (SA) and to 6.16 N * s (CH). Chitosan also caused an increase in the stability of inulin hydrogels, whereas such an effect was not observed with the addition of sodium alginate. The gels with the addition of SA and CH also had significantly different values of color parameters. Inulin–alginate hydrogels were characterized by higher values of the color parameter a *, lower values of the color parameter b *, and in most concentrations higher values of the color parameter L * compared to inulin–chitosan hydrogels. Based on the collected data, it can therefore be concluded that through the addition of sodium alginate and chitosan, there is a possibility to modify the properties of inulin hydrogels and, consequently, to better adapt them to the characteristics of the pro-health food products in which they will be used.

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Section: Resultssupporting

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

Florowska

Hilal

Florowski

et al. 2022

Gels

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“…The peak viscosity of wheat starch in Chinese pancakes was significantly decreased when adding SA and SP ( p < .05). Free water competition among hydrocolloids and starch constrained the expansion of starch granules, according to Li et al, 2017, Yang et al, 2021, and Zhao et al, 2021. The repulsion between the negative charge of SA and the phosphate group of potato starch was found to reduce the viscosity of the slurry by limiting the gelatinization of starch granules (Horstmann et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

Chen

Zhang

et al. 2022

Food Processing Preservation

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With multiple layers and certain thicknesses, Chinese pancakes are similar to flatbread. Additionally, these are known as "Qian Ceng Bing" in China. Like other high-starch staple foods such as bread, steamed rice cakes, and cooked noodles, Chinese pancakes are prone to starch retrogradation during storage, resulting in a hard texture (Dong & Karboune, 2021; Eckardt et al., 2013; Liu, Zhang, Devahastin, et al., 2020). Although reheatingChinese pancakes helps to increase their acceptability, recovering it to fresh state quality is tough. In particular, the hectic life made microwave ovens a popular tool for reheating food, however, microwaves are not conducive to heating Chinese pancakes uniformly based on the movement of polar molecules and conductive ions, which can easily lead to hardening problems and is not conducive to restoring the quality of Chinese pancake after reheating (Albert et al., 2012;Mizrahi, 2012;Zhang et al., 2006). Therefore, limiting the starch regeneration of Chinese pancakes during storage and improving their quality after reheating are important steps in promoting the commercial sale and popularization of Chinese pancakes.Hydrocolloids have been studied for their ability to prevent starch regeneration by enhancing water retention and limiting water

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“…Other authors found similar trends (G' decreased and tan δ increased) with SA addition; in example, Fang et al ( 2020) added sodium alginate (1% w/w starch basis) to waxy potato starch gels (10% w/w) and He et al (2019) studied rice starch (10% w/w) with sodium alginate (5% w/w starch basis). However, Yang et al (2021) found that both moduli, G' and G'', increased with SA content employing rice starch at lower content (5% w/v) and alginates in the range 0.1-0.5% (w/v).…”

Section: Rheological Propertiesmentioning

confidence: 89%

“…In fact, Feng et al (2019) demonstrated that the addition (0.5% w/w, starch basis) of SA to sweet potato starch (10% w/w) decreased viscoelasticity and starch digestibility. However, Yang et al (2021) studied rice starch (5% w/v water) added with SA (<0.50% w/v, starch basis) and observed a viscoelasticity increase. On the other hand, He et al (2019) and Fang et al (2020) showed that rice starch (10% w/w) and waxy potato starch (10% w/w), respectively, in presence of alginate (0.15% w/v and 1% w/w, starch basis) decreased G' and increased tan δ.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Addition of Different Sodium Alginates on Viscoelastic, Structural Features and Hydrolysis Kinetics of Corn Starch Gels

et al. 2021

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Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch

Cited by 49 publications

References 37 publications

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

Effect of the Addition of Different Sodium Alginates on Viscoelastic, Structural Features and Hydrolysis Kinetics of Corn Starch Gels

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