Ordered structural changes of retrograded starch gel over long-term storage in wet starch noodles

Yang, Sha; Dhital, Sushil; Shan, Chang-Song; Zhang, Mengna; Chen, Zhigang

doi:10.1016/j.carbpol.2021.118367

Cited by 40 publications

(14 citation statements)

References 56 publications

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“…The crystallinity of the SPS-MD starch gels was characterized by XRD patterns and displayed in Figure 1 B. All prepared samples showed a typical B-type crystal pattern with diffraction peaks at 2θ of 15.33°, 16.96°, 22.10°, and 23.97° [ 31 ]. No new peaks were observed across the spectrum upon the addition of MD, indicating that the addition of MD with amounts covered by this work had little effect on the crystalline structure of the resulting complex gels.…”

Section: Resultsmentioning

confidence: 99%

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Zhang

Shengfa

et al. 2022

Foods

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Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles, as well as the mechanism of SPS-MD interactions, are discussed. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results indicated that MD at a suitable concentration can improve the ordered structure of SPS-MD gels. The cooking loss showed lower values of 1.47–2.16% at 0.5–2.0 wt% MD. For the texture properties, an increase in hardness and chewiness occurred at first with the addition of MD, followed by a decreasing trend, showing a maximum value at 2.0 wt% of MD. The pasting and thermal results verified the increased stability of the starch granules with MD < 3 wt%. Additionally, SPS formed a solid-like gel with MD, and the main interaction forces between SPS and MD were hydrogen bonding. The scanning electron microscopy results revealed that the higher concentrations of MD (>3 wt%) loosened the gel structure and markedly increased the pore size. These results help us to better understand the interaction mechanism of the SPS-MD complex and facilitate the development of SPS-based gel products.

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Section: Resultsmentioning

confidence: 99%

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Zhang

Shengfa

et al. 2022

Foods

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“…Lotus seed powder was sieve with a 60 mesh sieve to prepare for the next experiment. Amylose content was determined by Amylose Content Test Kit (BC0705, SolarBio; S. Yang et al., 2021). The soluble sugar and starch were separated by absolute ethanol, and the content of amylose could be determined by the iodine blue colorimetric method.…”

Section: Methodsmentioning

confidence: 99%

“…Lotus seed powder was sieve with a 60 mesh sieve to prepare for the next experiment. Amylose content was determined by Amylose Content Test Kit (BC0705, SolarBio; S. Yang et al, 2021).…”

Section: Amylose Content Of Lotus Seedmentioning

confidence: 99%

Differential expression involved in starch synthesis pathway genes reveal various starch characteristics of seed and rhizome in lotus (Nelumbo Nucifera)

Zhu

Sun

Wang

et al. 2022

Journal of Food Science

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Lotus (Nelumbo nucifera) is one of the main aquatic vegetables in China. Its seed and rhizome are main edible parts which are rich in starch. Preliminary experiments of starch contents revealed that seed and rhizome expressed great differences in amylose and amylopectin contents. The rhizomes have higher amylopectin content, while the seeds have higher amylose content. In this study, we have estimated 16 varieties of lotus seeds and found that the amylose content of lotus seeds ranged from 30% to 50%, with an average amylose content of 43%, which showed high‐amylose content characteristics. Morphological analysis of lotus seed shown that starch rapid accumulated in 20 DAF (day after fertilization) ∼ 26 DAF. Transcriptome of lotus seeds indicated that starch genes played an important role in seed development. Especially in 22 DAF, the genes which controlled amylose synthesis significantly increased, in contrast, the expression of amylopectin‐related genes was stable and might limit the synthesis of amylopectin. We further analyzed the expression patterns of 11 key related genes between lotus seeds and rhizomes, and found that the expression of amylose‐related genes to were higher in lotus seed, while the expression of genes related to amylopectin synthesis were higher in rhizome. This study provided a comprehensive research of molecular basis for starch in lotus seed and rhizome. Different expression among key genes during starch accumulation might be the principal cause of the differences in starch properties between seed and rhizome. Practical Application Differential expression involved in starch synthesis pathway genes is the main reason for various starch characteristics of seed and rhizome in lotus. High amylose content in lotus seed is a valuable trait for developing functional food.

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“…vibration. The absorption peak at 2930 cm −1 was attributed to the vibrations of CH 2 (Li et al, 2016;Yang, Dhital, et al, 2021;. Pure sweet potato starch noodles had a -OH peak with a wavenumber of 3278.21 cm −1 , but the peaks in SPLSNs samples for CP, SG-3, SG-6, SG-9, SG-12, and SG-15 were 3275.…”

Section: Short-range Molecular Order Of Starchmentioning

confidence: 98%

Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles

Gao

Wang

et al. 2023

Food Science & Nutrition

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Sweet potato leaves (SPLs) containing abundant functional components are consumed primarily as fresh vegetables worldwide. This study investigated the physical properties of superfine grinding SPLs powder, and their effects on cooking, texture, and sensory properties, micro‐ and molecular structures of starch noodles were also explored. The results showed that the bulk and tapped density (from 0.34 to 0.28 g/mL3 and from 0.69 to 0.61 g/mL3), repose and slid angle (from 42.15 to 30.96° and from 48.67 to 22.00°), water‐holding capacity and swelling capacity (from 8.66 to 4.94 g/g and from 10.03 to 7.77 mL/g) of SPLs powders were decreased with milling time increased. The cooking loss, swelling index, texture, and sensory properties of SPLs sweet potato starch noodles (SPLSNs) were improved as the particle size of SPLs decreased. XRD and FT‐IR showed that SPLSNs contained less complete crystallites (from 28.85% to 14.19%) and lower proportion of crystalline region (R1047/1017 from 0.96 to 0.81, R1017/994 from 0.41 to 0.43). SEM revealed that SPLSNs exhibited fewer ordered arrays and smooth cross sections. Our findings provide a foundation for utilizing SPLs and developing functional starch noodles.

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Ordered structural changes of retrograded starch gel over long-term storage in wet starch noodles

Cited by 40 publications

References 56 publications

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Differential expression involved in starch synthesis pathway genes reveal various starch characteristics of seed and rhizome in lotus (Nelumbo Nucifera)

Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles

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