Synergistic effect of extrusion and polyphenol molecular interaction on the short/long-term retrogradation properties of chestnut starch

Zeng, Xixi; Zheng, Bo; Xiao, Gengsheng; Chen, Ling

doi:10.1016/j.carbpol.2021.118731

Cited by 71 publications

(21 citation statements)

References 34 publications

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“…This result was contrary to previous reports that the DO of waxy maize starch-MP hybrid gels increased with the retrograding days ( Luo et al, 2020 ). It is well known that the short-term regeneration is mainly determined by amylose ( Zeng et al, 2022 ). These results might be attribute to the fact that the debranched starch almost consisted of linear short amylose, which retrograded very fast and subsequently the aggregation of granules occurred leading to a decrease in DO values.…”

Section: Resultsmentioning

confidence: 99%

Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch

Xiao

Shen

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch

Xiao

Shen

et al. 2022

Current Research in Food Science

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“…The water-holding capacity of starch is decreased due to the decrease of the starch binding site, which is caused by the binding of starch molecules with other starch molecules and substances on the power of hydrogen bonds and covalent bonds. [21] The water-holding capacity of starch decreased significantly after each gelatinization, resulting from the combined effect of high temperature during gelatinization and the formation of ERS. The small amount of ERS produced during fermentation, this result suggests that the significant decrease in starch water-holding capacity during fermentation is mainly caused by starch regeneration.…”

Section: Starch Gel Propertiesmentioning

confidence: 98%

Changes and Formation of Residual Starch in Zaopei during the Fermentation Process of Strong‐Flavor Baijiu

et al. 2022

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Changes in the content and morphology of residual starch in Zaopei during strong-flavor Baijiu fermentation are investigated. The results show that the residual starch content increases through the Baijiu production and that the residual starch content of distiller's grains (DGS) is the highest (76.35%). The crystalline structure of starch changes from A-type (raw grain starch) to B + V-type (Zaopei, Hongzao, Mianzao, DGS). The upper Zaopei starch has the typical diffraction peaks of B + V-type (7.4°, 12.8°, 14.9°, 19.7°, 19.6°, 26.6°) and retains the typical diffraction peaks of A-type (17.0°, 22.2°). The intermediate and bottom Zaopei starch has the typical diffraction peaks of B + V-type (7.4°, 12.8°, 16.9°, 19.7°, 20.7°, 26.6°) and loses the typical diffraction peaks of A-type. With the progression of Baijiu production, the gelatinization temperature and enthalpy of starch increase, while the water-holding capacity, freeze-thaw stability, solubility, and swelling power decrease. The above results show that the starch complex is the primary form of residual starch in strong-flavor Baijiu.

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“…In addition, the viscosity is one of the most important rheological properties in most production stages of a product, and even more so, it has a direct impact on the quality of the final product. It should be noted here that several of the studies on dual changes in starch [ 9 , 21 , 22 , 23 , 24 , 25 ] mention that a combination of processing methods has a synergistic effect on starch. Synergism means more than the sum effect of two or more methods when applied individually.…”

Section: Introductionmentioning

confidence: 99%

Dual Modification of Starch by Physical Methods Based on Corona Electrical Discharge and Ionizing Radiation: Synergistic Impact on Rheological Behavior

Braşoveanu

Nemţanu

2022

Foods

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The present paper focuses on evaluating the synergistic effects of dual modification with corona electric discharge (CED) and electron beam irradiation (EBI) on the rheological behavior of starch. Combined treatments were applied successively (CED/EBI and EBI/CED) and compared with single treatments. The outcomes showed that the rheological features of starch were altered by the dual modification in correlation with the irradiation dose mainly as a result of radiation-induced degradation. Decreases in apparent viscosity were described by exponential-like-models according to the order of application of the treatment sequences. The mathematical models allowed the estimation of the irradiation doses for which the viscosity decreased by e times for the dual modified starches (3.3 ± 1.3 kGy for CED/EBI and 5.6 ± 0.5 kGy for EBI/CED, respectively) and the fraction (f) of 0.47 ± 0.10 corresponding to starch granule considered to be affected by plasma. Both dual treatments yielded a synergistic effect, regardless of the order of application of the treatment sequences, being more effective in decreasing starch apparent viscosity than single EBI. However, synergism evaluation proved that the use of plasma as a pre-treatment to irradiation processing could provide benefits up to 20 kGy. These findings support the practical goals of technologists with valuable information that may facilitate or simplify the experimental design of starch dual modification with plasma and ionizing radiation.

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Synergistic effect of extrusion and polyphenol molecular interaction on the short/long-term retrogradation properties of chestnut starch

Cited by 71 publications

References 34 publications

Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch

Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch

Changes and Formation of Residual Starch in Zaopei during the Fermentation Process of Strong‐Flavor Baijiu

Dual Modification of Starch by Physical Methods Based on Corona Electrical Discharge and Ionizing Radiation: Synergistic Impact on Rheological Behavior

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