Study on inhibition effects and mechanism of wheat starch retrogradation by polyols

Yang, Heng; Tang, Mengqi; Wu, Wei; Ding, Wenping; Ding, Beibei; Wang, Xuedong

doi:10.1016/j.foodhyd.2021.106996

Cited by 67 publications

(27 citation statements)

References 50 publications

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“…This undesirable change is largely caused by the retrogradation of the starch component in foods. Therefore, physical (Adebowale & Lawal, 2003), chemical (Yang et al, 2021) and enzymatic (Li et al, 2016) methods have been attempted to inhibit starch retrogradation. Among these, enzymatic methods are receiving increasing attention as their safety, mild conditions and substrate specificity comply with "clean label" (Gui et al, 2021;Li et al, 2016;Park & Kim, 2021).…”

Section: Introductionmentioning

confidence: 99%

Maltogenic α-amylase hydrolysis of wheat starch granules: Mechanism and relation to starch retrogradation

Zhai

Bai

et al. 2022

Food Hydrocolloids

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Section: Introductionmentioning

confidence: 99%

Maltogenic α-amylase hydrolysis of wheat starch granules: Mechanism and relation to starch retrogradation

Zhai

Bai

et al. 2022

Food Hydrocolloids

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“…This shows that the process of retrogradation, due to cross‐linking between starch molecules, leads to a decrease in instant rice water‐holding capacity, and water overflows and separates. [ 21 ] Addition of FOS could inhibit intermolecular cross‐linking of starch molecules, and make starch combine with more water molecules. At the same time, A 23 was the lowest in the LF group and showed a better inhibition effect.…”

Section: Resultsmentioning

confidence: 99%

Effect of Fructooligosaccharides on Retrogradation of Instant Rice

Wang

et al. 2022

Starch Stärke

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Starch retrogradation is a major problem during the storage of instant rice, and inhibiting starch retrogradation is of great significance to improve the shelf‐life of instant rice. Texture profile analysis, differential scanning calorimetry, X‐ray diffraction, low‐field nuclear magnetic resonance, Fourier transform infrared spectroscopy, and laser scanning confocal microscopy are used to study the retrogradation of instant rice pretreated with different levels of fructooligosaccharides. Following low‐level fructooligosaccharide treatment, the hardness of instant rice is significantly reduced, which effectively restricts the mobility of water molecules in instant rice and reduces the relative crystallinity and retrogradation enthalpy of starch in instant rice. Therefore, low‐level fructooligosaccharides have great potential to delay retrogradation of rice products and improve their storage quality.

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“…We have laid the groundwork for future studies on prolonging the shelf life of semi-dried rice noodles in this study. TPC has been considered as a key factor in the quality changes of rice noodles during storage [38], while both ∆H and crystallinity reflect the aging degree of semi-dried rice noodles, and the degree of aging was positively correlated with ∆H and crystallinity [39]. As shown in Figure 5, TPC, ∆H, crystallinity, A 21 , and A 23 were all highly significantly and positively correlated with cooked broken rate, cooking loss, b* value, and hardness, and they were highly and negatively correlated with rehydration ratio, L* value, and moisture content.…”

Section: Discussionmentioning

confidence: 99%

Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature

Xiao

Ding

Cheng

et al. 2022

Foods

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The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was examined. Total plate count, cooked broken rate, cooking loss, and b* value increased, while rehydration ratio, L* value, and moisture content decreased during storage. The hardness, adhesiveness, and chewiness of semi-dried rice noodles increased significantly, according to textural properties. DSC and XRD showed that the enthalpy of thermal absorption and crystallinity of semi-dried rice noodles increased from 1.67 J/g and 3.48% to 4.21 J/g and 18.62%, respectively. LF-NMR showed that the weakly bound water content in semi-dried rice noodles decreased by 3.71%, and the bound water content and free water content increased by 3.20% and 0.51%, respectively. The results of correlation analysis showed that the changes in quality during storage of semi-dried rice noodles were influenced by the combination of microbial growth, aging of rice noodles, and moisture migration.

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Study on inhibition effects and mechanism of wheat starch retrogradation by polyols

Cited by 67 publications

References 50 publications

Maltogenic α-amylase hydrolysis of wheat starch granules: Mechanism and relation to starch retrogradation

Maltogenic α-amylase hydrolysis of wheat starch granules: Mechanism and relation to starch retrogradation

Effect of Fructooligosaccharides on Retrogradation of Instant Rice

Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature

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