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1. Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules

Author:
Ni Han; Jin-Lei Fan; Ning Chen; Han-Qing Chen
Source:
Journal of cereal science 2022 v.104 pp. 103439
ISSN:
0733-5210
Subject:
wheat starch,   etc   ; amylose; digestible carbohydrates; enthalpy; gelatinization; solubility;     Show all 6 Subjects
Abstract:
... The effect of ball milling treatment (BMT) for different time (0, 10, 20, 30, 40 and 60 min) on the structural, physicochemical and digestive properties of wheat starch (WS), A- (AS) and B-type (BS) starch granules were investigated. The results showed that the damaged starch content, amylose content and the solubility of WS, AS and BS increased after BMT. Scanning electron microscopy exhibited th ...
DOI:
10.1016/j.jcs.2022.103439

2. Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch

Author:
Bo Zheng; Yukuo Tang; Fengwei Xie; Ling Chen
Source:
Food hydrocolloids 2022 v.124 pp. 107210
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; bound water; digestibility; gelatinization; hydrocolloids; rice; starch; wheat;     Show all 8 Subjects
Abstract:
... Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with desired structure and properties. This research is focused on the effect of pre-printing gelatinization degree on the structure and digestibility of rice and wheat starch gels after HE-3DP. The results show that the lamellar, crystalline and helical structures were destroyed, the compactness of nano-aggregat ...
DOI:
10.1016/j.foodhyd.2021.107210

3. Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel

Author:
Luyao Zheng; Aiqing Ren; Rui Liu; Yanan Xing; Xiuzhu Yu; Hao Jiang
Source:
Food hydrocolloids 2022 v.123 pp. 107197
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; gels; hydrocolloids; polymerization; retrogradation; sodium chloride; starch; texture;     Show all 8 Subjects
Abstract:
... This study presents a new method of 3D printing food constructs using wheat starch gel, with a NaCl (sodium chloride) addition, and investigates the influence of the NaCl addition on the gel and final product. The results showed that when the NaCl concentration in wheat starch was 150 mmol/L (mM), the support stability, line uniformity and height retention of printed samples all achieved an approp ...
DOI:
10.1016/j.foodhyd.2021.107197

4. New insight into the contribution of wheat starch and gluten to frozen dough bread quality

Author:
Zixuan Yang; Dan Xu; Hongling Zhou; Fengfeng Wu; Xueming Xu
Source:
Food bioscience 2022 pp. 101777
ISSN:
2212-4292
Subject:
wheat starch,   etc   ; breadmaking quality; breads; color; colorimetry; enthalpy; frozen dough; frozen storage; gluten; texture;     Show all 10 Subjects
Abstract:
... The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method. The baking and aging characteristics of frozen dough bread were studied by texture analyzer, colorimeter, DSC, FTIR and LF-NMR. Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread, while gluten contributed mo ...
DOI:
10.1016/j.fbio.2022.101777

5. Structural transformation and oil absorption of starches with different crystal types during frying

Author:
Yi Wang; David Julian McClements; Jie Long; Chao Qiu; Shangyuan Sang; Long Chen; Zhenlin Xu; Zhengyu Jin
Source:
Food chemistry 2022 v.390 pp. 133115
ISSN:
0308-8146
Subject:
wheat starch,   etc   ; absorption; beans; crystal structure; food chemistry; oils; peas; potato starch; starch; wheat;     Show all 10 Subjects
Abstract:
... The changes in the structure and oil absorption characteristics of three different crystalline starches under different initial moisture levels (20–50%) during frying were investigated. The granule morphology of potato starch was more severely disrupted during frying, especially under 40% moisture or higher. At 50% moisture, the crystallinity of potato starch decreased by 29.7% and the R₁ value de ...
DOI:
10.1016/j.foodchem.2022.133115

6. Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips

Author:
Nasim Kian-Pour; Esra Akdeniz; Omer Said Toker
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113262
ISSN:
0023-6438
Subject:
wheat starch,   etc   ; air; celery; color; corn; corn starch; heat; mass transfer; microstructure; starch; tapioca; texture;     Show all 12 Subjects
Abstract:
... The possibility of using different types of starches as the drying aid materials before hot air drying (HAD) (110 °C, 1.5 m/s) of celery root chips to improve drying kinetics and the quality of products were investigated. The influence of coating-blanching pre-treatment of the samples in the native and modified corn, tapioca, and wheat starch solutions (0.1%, 0.3%, 0.5% (w/w)) on the drying kineti ...
DOI:
10.1016/j.lwt.2022.113262

7. Influence of gardenia yellow on in vitro slow starch digestion and its action mechanism

Author:
Shuncheng Ren; Yi Wan; Xiaoai Zhu; Zelong Liu; Wenhong Zhao; Dongdong Xie; Shenli Wang
Source:
RSC advances 2022 v.12 no.11 pp. 6738-6747
ISSN:
2046-2069
Subject:
wheat starch,   etc   ; alpha-amylase; digestible carbohydrates; digestion; dyes; enzyme inhibition; hydrolysis; hydrophobic bonding; resistant starch;     Show all 9 Subjects
Abstract:
... This study aimed to explore the influence of gardenia yellow on in vitro wheat starch digestion. The influence of gardenia yellow on the digestion properties of starch was determined through in vitro digestion, and its action mechanism on slow starch digestion was revealed by laser scanning confocal microscopy, enzymatic inhibition dynamics, and other means of characterization. Results showed that ...
DOI:
10.1039/d1ra08276k

8. A review of wheat starch analyses: Methods, techniques, structure and function

Author:
Jihong Huang; Zhen Wang; Ling Fan; Sen Ma
Source:
International journal of biological macromolecules 2022 v.203 pp. 130-142
ISSN:
0141-8130
Subject:
wheat starch,   etc   ; carbohydrates; energy; polymers;     Show all 4 Subjects
Abstract:
... Wheat starch has received much attention as an important source of dietary energy for humans, an interesting carbohydrate and a polymeric material. The understanding of the structure and function of wheat starch has always been accompanied by newer technological tools. On the one hand, the general knowledge of wheat starch is constantly being enriched. On the other hand, an increasing number of st ...
DOI:
10.1016/j.ijbiomac.2022.01.149

9. Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

Author:
Ziyang Jia; Heng Yang; Yudong Zhang; Wenping Ding; Yuan Shuang; Yang Fu; Qianran Xie; Tongjun Dong; Yan Wu; Xuedong Wang
Source:
International journal of food science & technology 2022 v.57 no.4 pp. 2310-2320
ISSN:
0950-5423
Subject:
wheat starch,   etc   ; absorption; dough; dough quality; hydrogen; loss modulus; oils; storage modulus; technology; wheat flour; wheat gluten;     Show all 11 Subjects
Abstract:
... The effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasti ...
DOI:
10.1111/ijfs.15582

10. The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch

Author:
Travest J. Woodbury; Erica Grush; Matthew C. Allan; Lisa J. Mauer
Source:
Food hydrocolloids 2022 v.126 pp. 107433
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; fructose; gelatinization; glucose; hydrocolloids; hydrogen bonding; isomaltulose; maltose; particle size; retrogradation; sorbitol; starch; sucrose; texture;     Show all 14 Subjects
Abstract:
... Replacing added sugars with low-glycemic, natural, and/or low-calorie sweeteners in baked goods without altering texture or quality traits is challenging. Starch thermal properties (gelatinization, pasting/swelling, retrogradation) determine the final set structure of baked goods and are altered by many variables, including sweetener type and concentration. This study investigated how different su ...
DOI:
10.1016/j.foodhyd.2021.107433

11. Effect of arabinoxylans with different molecular weights on the gelling properties of wheat starch

Author:
Hui Xie; Ruifeng Ying; Meigui Huang
Source:
International journal of biological macromolecules 2022 v.209 pp. 1676-1684
ISSN:
0141-8130
Subject:
wheat starch,   etc   ; adhesion; amylose; arabinoxylan; crystal structure; gelatinization; gels; microstructure; molecular weight; rheology; solubility; texture; viscosity; water distribution; wheat;     Show all 15 Subjects
Abstract:
... The addition of arabinoxylans (AXs) is important for improving the structure of wheat starch-AX gels, which further influences the functionality of starch-based products. The properties of wheat starch-AX gels (including rheology, texture, water distribution, microstructure, and degree of crystallinity) were studied. AX with high molecular weight (Mw) significantly decreased the swelling and leach ...
DOI:
10.1016/j.ijbiomac.2022.04.104

12. Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Author:
Jana van Rooyen; Senay Simsek; Samson Adeoye Oyeyinka; Marena Manley
Source:
Foods 2022 v.11 no.2 pp. -
ISSN:
2304-8158
Subject:
wheat starch,   etc   ; air; crystal structure; food industry; gluten; heat transfer; heat treatment; mouthfeel; retrogradation; starch; texture; wheat; wheat flour;     Show all 13 Subjects
Abstract:
... Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat t ...
DOI:
10.3390/foods11020207

13. Effects of β-amylase treatment conditions on the gelatinization and retrogradation characteristics of wheat starch

Author:
Wen Cheng; Yujie Sun; Xuanze Xia; Lianzhan Yang; Mingcong Fan; Yan Li; Li Wang; Haifeng Qian
Source:
Food hydrocolloids 2022 v.124 pp. 107286
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; X-ray diffraction; amylopectin; amylose; crystal structure; crystallization; gelatinization; gelatinization temperature; hardness; hydrocolloids; hydrolysis; models; retrogradation; texture; viscosity;     Show all 15 Subjects
Abstract:
... The study aims to investigate the change of gelatinization and retrogradation properties of wheat starch (WS) after β-amylase treatment with different activities and different hydrolysis times, and to determine the relationship between the properties and treatment conditions. The contents of total starch, amylose and amylopectin in enzymatic treated samples were determined, and it was found that β ...
DOI:
10.1016/j.foodhyd.2021.107286

14. Impact of flavonol extracts derived from green tea or targeted flavonols as secondary ingredients on intestinal glucose transport

Author:
Yeong-Eun Lee; So-Hee Yoo; Jin-Oh Chung; Chan-Su Rha; Mi-Young Park; Hyun-Jeong Lee; Jeong-Ho Oh; Yong-Deog Hong; Soon-Mi Shim
Source:
Journal of food science and technology 2022 v.59 no.4 pp. 1317-1325
ISSN:
0022-1155
Subject:
wheat starch,   etc   ; anaerobic digestion; catechin; endo-1,4-beta-glucanase; epigallocatechin gallate; food science; glucose; green tea; hydrolysis; intestines; myricetin; starch; water solubility;     Show all 13 Subjects
Abstract:
... The purpose of the current study was to examine the effect of adding secondary ingredients such as green tea derived water-soluble polysaccharides (GTP) and flavonol aglycone rich fractions derived from cellulase treated green tea extract (FVN) into catechin rich green tea extracts (GTE) on wheat starch digestion and intestinal glucose transport using in vitro digestion with Caco-2 cells. Co-diges ...
DOI:
10.1007/s13197-021-05140-2

15. Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure

Author:
Di An; Haiteng Li; Dongsheng Zhang; Yang Huang; Dongsheng Li; Mohammed Obadi; Bin Xu
Source:
Food research international 2022 v.155 pp. 111111
ISSN:
0963-9969
Subject:
wheat starch,   etc   ; activation energy; adhesion; amylopectin; amylose; chemical structure; food research; leachates; loss modulus; noodles; polymerization; sensory properties; texture; wheat; wheat flour;     Show all 15 Subjects
Abstract:
... Adhesiveness is one of the important sensory properties of noodles. A better understanding of the molecular basis of the sensory property would allow for a more reasonable selection of wheat ingredients. In this study, the adhesiveness of cooked noodles made from reconstituted wheat flour was evaluated using a texture profile analyzer. The rheological properties of dissolved solids from the noodle ...
DOI:
10.1016/j.foodres.2022.111111

16. Physicochemical, Thermal, and Pasting Properties of Starch Separated from Various Timely Sown and Delayed Sown (Heat Stressed) Wheat of Different Wheat Lines/Variety

Author:
Mehak Katyal; Narpinder Singh; Simarjit Kaur
Source:
Stärke = 2022 v.74 no.5-6 pp. e2200003
ISSN:
0038-9056
Subject:
wheat starch,   etc   ; amylose; heat; heat stress; temperature; viscosity; wheat;     Show all 7 Subjects
Abstract:
... The effects of heat stress (HS) on physicochemical, pasting, and thermal properties of starch from various wheat lines/varieties are evaluated. Wheat varieties/lines are exposed to high temperature during grain filling by delayed sowing to understand the effect of HS on starch characteristics. Heat stressed wheat starch shows a greater proportion of A‐type granules and amylose content while showin ...
DOI:
10.1002/star.202200003

17. Effects of the size distribution of wheat starch on noodles with and without gluten

Author:
Huili Yan; Qiyu Lu
Source:
Journal of texture studies 2021 v.52 no.1 pp. 101-109
ISSN:
0022-4901
Subject:
wheat starch,   etc   ; chewiness; cohesion; gluten; hardness; noodles; texture; water uptake;     Show all 8 Subjects
Abstract:
... To understand the effects of A‐ and B‐type wheat starch on noodle quality, two noodle models with (Model 1) and without (Model 2) gluten were constructed with five different ratios of A‐ to B‐granules (100A‐0B, 75A‐25B, 50A‐50B, 25A‐75B, and 0A‐100B). With increasing proportions of B‐granules, the noodle structures of Models 1 and 2 became increasingly dense. The cooking loss, water absorption, pr ...
DOI:
10.1111/jtxs.12564

18. Beyond amylose content, selecting starch traits impacting in vitro α-amylase degradability in a wheat MAGIC population

Author:
Yuzi Wang; Kamal Kansou; Jenifer Pritchard; Alexander B. Zwart; Luc Saulnier; Jean-Philippe Ral
Source:
Carbohydrate polymers 2022 v.291 pp. 119652
ISSN:
0144-8617
Subject:
wheat starch,   etc   ; alpha-amylase; amylopectin; amylose; factor analysis; hydrolysis; swine; wheat;     Show all 8 Subjects
Abstract:
... A major challenge faced when studying the “structure-degradability” interaction of native starch is deciphering the interdependency between different structural levels, especially when experimental conditions limit the number of samples. To tackle this challenge, 224 wheat starches from a 4-way multiparent advanced generation inter-cross population were screened for structural features and degrada ...
DOI:
10.1016/j.carbpol.2022.119652

19. Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes

Author:
Li Lin; Xietian Yu; Yuchen Gao; Liping Mei; Zhijie Zhu; Xianfeng Du
Source:
Food hydrocolloids 2022 v.125 pp. 107348
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; amylopectin; crystallization; digestible carbohydrates; digestion; enthalpy; gelatinization; gelatinization temperature; gels; hot water treatment; hydrocolloids; protein hydrolysates; resistant starch; rice protein; separation; water distribution;     Show all 16 Subjects
Abstract:
... In this study, wheat starch (WS) and rice protein hydrolysates (RPHs) RPH2 and RPH4 were subjected to hydrothermal treatment to explore the interaction between the two and the relationship between this interaction and starch digestibility in vitro. Rice protein hydrolysates limit the hydration and expansion of starch, increase the gelatinization temperature and decrease the gelatinization enthalpy ...
DOI:
10.1016/j.foodhyd.2021.107348

20. Mechanism governing the rice glutelin fibrils on inhibition of in vitro wheat starch digestion

Author:
Jingyue Luo; Yueying Zhai; Jinhong Wu; Faxiang Wang; Yongle Liu; Xianghong Li
Source:
Food hydrocolloids 2022 pp. 107815
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; alpha-amylase; dietary protein; glutelins; hydrocolloids; rice; starch; viscosity;     Show all 8 Subjects
Abstract:
... Our previous research found that rice glutelin fibril aggregates (RGFA) can mitigate in vitro starch digestion, while the mechanism is not well understood. Here the effects of RGFA on starch properties and activities of amylolytic enzymes were studied. The peak viscosity decreased significantly to 1041.0 ± 11.3 cP (mixture of 10 h fibril and starch) (p < 0.05). The short-range structural order of ...
DOI:
10.1016/j.foodhyd.2022.107815