Physicochemical and functional properties of the protein–starch interaction in Chinese yam

Shao, Yang; Jiao, Ruize; Wu, Yingyin; Xu, Fen; Li, Yan; Jiang, Qiaojun; Zhang, Liang; Mao, Linchun

doi:10.1002/fsn3.3189

Cited by 15 publications

(7 citation statements)

References 42 publications

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“…The decreasing value of viscosity is due to the formation of amylose inclusion complexes between protein and amylose from starch [ 31 ]. This result is in agreement with that of a study by Shao et al [ 35 ], which showed that yam powders with the highest protein ratio had the lowest viscosity.…”

Section: Resultssupporting

confidence: 94%

“…The addition of collagen peptide was responsible for the decreased value of hardness. Increased protein in the starch slowed down the process of water absorption and the swelling of starch, making the IFRC softer [ 35 ]. This is in agreement with the result reported by Shim and Lim [ 9 ], in which mixed-grain porridges with high protein had significantly ( p < 0.05) lower values of hardness as compared to plain rice congee.…”

Section: Resultsmentioning

confidence: 99%

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Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

Shaharom,

Yusoff,

Mutalib

et al. 2024

Foods

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Instant rice congee (IRC) fortified with functional ingredients is designed for supplementation in nourishing the elderly. In this study, collagen peptide and curcumin were fortified in IRC to improve antioxidant and protein content. Different cooking methods were used to prepare rice congee in order to retain the nutritional content of instant fortified rice congee (IFRC). The effect of cooking methods on IFRC were investigated in this study using field emission scanning electron microscopy (FESEM) and Fourier transform infrared spectroscopy (FTIR). As for cooking methods, the steaming method (IFRC-S) exhibited the highest total phenolic content (TPC) at 36.13 ± 5.63 mg GAE/g sample; a ferric reducing antioxidant power (FRAP) value of 6.39 ± 0.24 mg TE/g sample and protein content at 52.20 ± 6.48%. There were no significant differences (p > 0.05) in the texture analysis of hardness, cohesiveness and viscosity between the different cooking methods. However, the boiling method (IFRC-B) showed the highest adhesiveness, at −58.78 ± 11.55 g/s. IFRC with different cooking methods also had no significant differences (p > 0.05) in bulk density, volume expansion and the water absorption index. In sensory analysis, it was found that there were no significant differences (p > 0.05) detected in attribute colour, odour, taste, texture and overall acceptability between each cooking method. This study is particularly useful for gaining a preliminary understanding of the development of IRC focused on the elderly.

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Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

Shaharom,

Yusoff,

Mutalib

et al. 2024

Foods

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show abstract

“…Taro peel [2] Palmyrah [3] Potato (Solanum tuberosum) white lioness variety [6] Yam (D. cayenensis, D. dumentorum, y D. bulbifera) and taro (X. maffa Scoth)…”

Section: Dioscoreasmentioning

confidence: 99%

“…Chinese yucca [3] Taro (Colocasia esculenta L. Schott) [17] Yucca, yam, taro, and others [37] Pachyrhizus ahipa [26] Purple yam (Dioscorea trifida)…”

Section: Use Of Solventsmentioning

confidence: 99%

“…Chinese yucca has a high content of starch and protein, which is why it is essential for the food industry [3]; for the extraction of starch, the tubers are cut, and then tubers are homogenized with the same weight of deionized water in the blender. The suspension is filtered across a 200-mesh sieve, the waste is washed twice with distilled water, and the filtered product is left to rest for two hours.…”

Section: Wet Pathwaymentioning

confidence: 99%

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Starch Extraction Methods in Tubers and Roots: A Systematic Review

Dorantes-Fuertes,

López-Méndez,

Martínez-Castellanos

et al. 2024

Agronomy

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Starch extraction from tubers and roots has long been an essential process, playing a crucial role in diverse industries ranging from alimentary to pharmacology. This review explores the different methods employed in starch extraction, including traditional techniques and the most innovative mechanical strategies. The methods show a good improvement in many aspects, such as an improvement in the efficiency of the process and an improvement in the yield, showing a value of 10.0–65.0% depending on the starch source. On the other hand, solvents such as NaOH are used in many mechanical processes for alkaline digestion to improve the extraction time. Ethanol and K2S2O5 concentrations of 0.5% and 0.8% were used to prevent oxidation and modify some properties of the extracted starch. The use of many solvents has improved the optimization of the processes, providing the final extracted starch with more advantages and better quality. However, using enzymes such as cellulase in new and innovative ways has provided more advantages and a better efficiency and yield than the other methods. Each method has its advantages and challenges, highlighting the importance of understanding the diversity of different approaches and their impact on the yield, sustainability, environmental considerations, and quality of the extracted starch. As the world looks for more ecological approaches, this review shows the importance of critically evaluating the yield, efficiency, and environmental implications of the extraction methods, providing us with more ways of evaluating the methods used for starch extraction. The ecological impact is a crucial point when evaluating the innovation of a new extraction process, which is why methods such as ultrasound and pulsed electric-field-assisted techniques have been proposed. These methods have been presented as sustainable techniques called green technologies, offering more approaches and different advantages than the other methods. This review intends to investigate the complexities and considerations of starch extraction, providing a solid basis for decision-making regarding starch extraction. In a time where sustainability and product quality are crucial elements of industrial strategy formulation, an in-depth understanding of these methods becomes imperative to the development of responsible practices and efficiency in starch extraction.

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Effect of Cold Atmospheric Surface Microdischarge Plasma on the Inactivation of Fusarium moniliforme and Physicochemical Properties of Chinese Yam Flour

Yang,

Ju,

Liu

et al. 2023

Food Bioprocess Technol

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Physicochemical and functional properties of the protein–starch interaction in Chinese yam

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 15 publications

References 42 publications

Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

Starch Extraction Methods in Tubers and Roots: A Systematic Review

Effect of Cold Atmospheric Surface Microdischarge Plasma on the Inactivation of Fusarium moniliforme and Physicochemical Properties of Chinese Yam Flour

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