Insight into microstructure evolution during starch retrogradation by infrared and Raman spectroscopy combined with two-dimensional correlation spectroscopy analysis

An, Huanjiong; Ma, Qianyun; Zhang, Fan; Zhai, Chen; Sun, Jianfeng; Tang, Yiwei; Wang, Wenxiu

doi:10.1016/j.foodhyd.2023.109174

Cited by 23 publications

(5 citation statements)

References 39 publications

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“…We found that the FT stability of the MTSC containing trehalose was lower than that of the complex containing sucrose and glucose. These results above did not all agree with the previous reports about the effects of small-molecule sugars on the pasting and retrogradation of native starch (Babi c et al, 2009;Zhang et al, 2012Zhang et al, , 2017. It can be supposed that besides the hydration ability of sugar, the interaction between sugars and other components also affects the pasting and retrogradation of an MTSC system.…”

Section: Discussioncontrasting

confidence: 56%

“…Additives, including sugars, polysaccharides and hydrocolloids, suppress the retrogradation process of starchy food by entering starch granules with water infiltration and by impeding starch from absorbing water or forming a network structure by interaction between the starch chains and hydrocolloids, which can inhibit the leaching of amylose and cause retardation of starch retrogradation (Babi c et al, 2009;Zhao et al, 2021;Zhu et al, 2023). Compared to starch modification, exogenous additives can suppress the retrogradation process of starchy foods simply and effectively, have gained attention and have been widely applied in food processing (Wang et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Starch is the most abundant polysaccharide in plants and is an important source of carbohydrates in the human diet (Li et al ., 2022a; An et al ., 2024). Starch gelatinisation and retrogradation substantially affect the physicochemical properties of starchy foods during food production and storage (Lu et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Small molecular sugars effect on the pasting and retrogradation of Mesona chinensis polysaccharide/starch complexes

Su,

Zhang,

Huang

et al. 2024

Int J of Food Sci Tech

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SummarySmall molecular sugars have gained substantial attention as common food additives for anti‐retrogradation of starch. However, the effect of small molecular sugars on the pasting and retrogradation behaviours of starchy foods with complex components is different from that of native starch owing to the interaction between different components. In this study, the pasting and retrogradation behaviours of Mesona chinensis polysaccharide/starch complexes combined with different sugars (trehalose, glucose, sucrose and lactose) were investigated by Fourier transform infrared spectroscopy (FT‐IR), X‐ray diffraction (XRD), scanning electron microscopy (SEM), texture profile analysis (TPA), rapid viscometer analysis (RVA) and differential scanning calorimetry (DSC). SEM showed that the complex gel systems with various sugars exhibited smoother lamellar surfaces and profiles than those of the control group after refrigeration. RVA and DSC demonstrated that the addition of sugars significantly affected the pasting of the composite gel system. TPA, FT‐IR, XRD and SEM revealed that glucose, sucrose and lactose effectively inhibited the retrogradation of the composite gel system and that glucose was a candidate for inhibition of the retrogradation of the complex gel system. Additionally, the water separation of the composite gel system with sugars was lower than that of the control group after five cycles of alternating freezing and thawing, indicating that the sugars improved the freeze‐thaw stability of the composite gel system. These results provide a theoretical direction for the use of additives in the retrogradation of starchy foods containing multiple components.

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Section: Discussioncontrasting

confidence: 56%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Small molecular sugars effect on the pasting and retrogradation of Mesona chinensis polysaccharide/starch complexes

Su,

Zhang,

Huang

et al. 2024

Int J of Food Sci Tech

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show abstract

“…The positions of the characteristic group peaks are consistent, indicating that the three starch types share the same chemical composition unit. The bands at 3490 cm −1 , 2920 cm −1 , and 1400 cm −1 in the spectra are typically associated with hydroxyl (-OH) stretching vibrations, C-H bond stretching vibrations, and C-H bond bending vibrations or specific C-O vibrations, respectively [ 43 ]. The differences in the intensities of these three starches in these bands may be related to the hydrogen bond formation and crystallinity of the starch molecules, indicating significant structure differences among them.…”

Section: Resultsmentioning

confidence: 99%

Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility

Li,

He,

Liu

et al. 2024

Foods

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This work investigated the physicochemical properties, structural characteristics, and digestive properties of two non-conventional starches extracted from Galanga: Alpinia officinarum Hance starch (AOS) and Alpinia galanga Willd starch (AGS). The extraction rates of the two starches were 22.10 wt% and 15.73 wt%, which is lower than widely studied ginger (Zingiber officinale, ZOS). But they contained similar amounts of basic constituents. AOS and AGS showed a smooth, elongated shape, while ZOS was an oval sheet shape. AOS and ZOS were C-type starches, and AGS was an A-type starch. AOS showed the highest crystallinity (35.26 ± 1.02%) among the three starches, possessed a higher content of amylose (24.14 ± 0.73%) and a longer amylose average chain length (1419.38 ± 31.28) than AGS. AGS starch exhibits the highest viscosity at all stages, while AOS starch shows the lowest pasting temperature, and ZOS starch, due to its high amylose content, displays lower peak and trough viscosities. Significant differences were also found in the physicochemical properties of the three starches, including the swelling power, solubility, thermal properties, and rheological properties of the three starches. The total content of resistant starch (RS) and slowly digestible starch (SDS) in AOS (81.05%), AGS (81.46%), and ZOS (82.58%) are considered desirable. These findings proved to be valuable references for further research and utilization of ginger family starch.

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“…In addition, the peak intensity at 2928 cm −1 increased with the addition of WOP, which may be caused by the C-H stretching vibration in amino acids or CH2 in starch, indicating the existence of glutamic acid in the hydrolysate [37]. The wavelength range of 800-1300 cm −1 was mainly related to C-O and C-C stretching vibrations, reflecting changes in polymer conformation and starch hydration, and the 995 cm −1 band was susceptible to changes in moisture content, mainly due to C-OH bending vibrations [54].…”

Section: Short-range Ordered Structure Analysis Using Ftirmentioning

confidence: 99%

Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization

Zhang,

Liu,

et al. 2024

Foods

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Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.

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Insight into microstructure evolution during starch retrogradation by infrared and Raman spectroscopy combined with two-dimensional correlation spectroscopy analysis

Cited by 23 publications

References 39 publications

Small molecular sugars effect on the pasting and retrogradation of Mesona chinensis polysaccharide/starch complexes

Small molecular sugars effect on the pasting and retrogradation of Mesona chinensis polysaccharide/starch complexes

Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility

Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization

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