Pasting and Rheological Properties of Non‐Crystalline Granular Starch

Chen, Long; McClements, David Julian; Tian, Yaoqi; Zhang, Zipei; Zhang, Haihua; Jin, Zhengyu

doi:10.1002/star.201800338

Cited by 5 publications

(3 citation statements)

References 37 publications

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“…The crystallinity of the dough containing potato pulp was more easily disrupted by freeze‐drying compared with the wheat dough. Chen et al () also confirmed that freeze‐drying had greater effects on potato starch than wheat starch. And the short‐range ordered structure of starch was confirmed as discussed in Section 3.2.…”

Section: Resultsmentioning

confidence: 87%

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

et al. 2019

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Background and objectives Steamed bread is the traditional fermented wheat product in China and has popularity in other Asian, European, and some North American countries. Wheat flour replaced by potato pulp can be an effective way to improve nutritive values of steamed bread and promote potato consumption. The aim of this study was to investigate the influences of potato pulp on disulfide bond (S–S) contents, protein secondary structures, starch crystallinity, and microstructures of dough and steamed bread. Spectrophotometry, Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) were used for analyses. Findings The dough and steamed bread samples added with 10% potato pulp had higher S–S contents than the other tested samples. Compared with the control, the free sulfhydryl contents in the dough (3.2 μmol/g) and steamed bread (2.7 μmol/g) added with 30% potato pulp significantly increased, whereas those of the S–S decreased to 10.0 and 10.9 μmol/g, respectively. The contents of β‐sheet and α‐helix in the dough and steamed bread containing 10% potato pulp were higher than those in samples without the potato pulp. The relative crystallinity of starch in the dough significantly decreased with increasing potato pulp level (p < .05). The CLSM and SEM images showed that potato pulp significantly affected the microstructure. Sample with 10% potato pulp possessed improved gluten network structures. However, samples with high potato pulp contents (>20%) possessed more gas cells and a loose gluten network structure. Conclusions The results showed that the addition of potato pulp affected gluten network structural characteristics in wheat flour dough and steamed bread, but appropriate level of potato pulp could be produced for gluten network enhancement. Significance and novelty The study would contribute to better understanding of the effect of potato pulp on the structural characterization of gluten network in steamed bread making and provide theoretical basis for in‐depth application to wheat‐based products.

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Section: Resultsmentioning

confidence: 87%

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

et al. 2019

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“…The swelling of starch is a property of amylopectin, therefore amylose acts as a diluent and inhibitory in this condition. [ 38,39 ] The degree of swelling of corn starch was lower than for other starches to the temperature of 70 °C. After this temperature the wheat starch showed the lower values of swelling, Figure , indicating a more stable structure.…”

Section: Resultsmentioning

confidence: 95%

Starch Gelatinization Behavior: The Impact of Granular Structure

Lacerda,

da Silveira,

Bondam

et al. 2024

Starch Stärke

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This study evaluates wheat, corn, and cassava native starches. Morphological features of the starch granule's surface reveal peculiar granule characteristics. Wheat starch granules are the largest, with 20.83 µm mass median diameter, followed by corn, 13.14 µm, and cassava, 12.37 µm. Nonetheless, cassava and corn starches have the lowest polydispersity and greater surface area average. Corn starch shows more resistance to the gelatinization process when observed. Complete granular disruption and gelatinization occurring at 65–75 °C for wheat, 75–85 °C for cassava, and 85 °C for corn. The curves of viscosity evidence the assertion that the starches from cereals gelatinize at higher temperatures than starch from the tuber. Swelling power indicate that cassava starch held more water, whereas IFTR spectroscopy reveals a more ordered structure when compared to wheat and corn starches. However, corn starch has the highest values of Tonset, Tpeak, and Tendset, with enthalpy of gelatinization of 12.73 J g−1, which can be related to the amylose content of 24.25% and mainly to 0.2% of starch damage. The almost negligible amounts of damaged starch present in corn starch indicate the absence of granule fragments capable of increasing water absorption and decreasing the birefringence of the system.

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“…Due to its linear structure, amylose ages relatively easily. Under the action of hydrogen bonds, amylose aggregates and rearranges to form a double-helix structure, making a cross-networking structure [ 4 , 5 ]. Numerous studies have focused on the regulation of starch retrogradation, and blending with non-starch polysaccharides was found to be one of the effective ways of manipulating starch properties [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Konjac Glucomannan on Retrogradation of Amylose

Wang

Ding

Chen

et al. 2022

Foods

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The effect of konjac glucomannan (KGM) on the retrogradation of amylose was explored during storage. The color, rheological properties, texture, water-holding capacity (WHC), low-field nuclear magnetic resonance (LF-NMR), and X-ray diffraction (XRD) were investigated. Results of color and rheological measurements showed that with the increasing amount of KGM, the L value of the system decreased, but the elastic modulus, viscous modulus, and tangent value of loss angle increased. The textural result presented that KGM obviously inhibited the growth rate of gel strength of amylose. Results from WHC and XRD suggested after 14 days of storage, when the concentration of KGM increased from zero to 0.3% in the mixture, the WHC grew from 80% to 95% and the crystallinity degree declined from 35.3% to 25.6%. The LF-NMR result revealed that KGM limited the conversion of free water to bound water in the system. In general, a small amount of KGM in a mixed system could inhibit the short-term and long-term retrogradation of amylose. This research could provide a theoretical reference for the influence of hydrophilic colloids on the retrogradation of starch, and it could also provide support for the processing and production of starch-based food.

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Pasting and Rheological Properties of Non‐Crystalline Granular Starch

Cited by 5 publications

References 37 publications

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

Starch Gelatinization Behavior: The Impact of Granular Structure

Effects of Konjac Glucomannan on Retrogradation of Amylose

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