The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch
The effects of co-fermentation of yeast and Lactiplantibacillus plantarum 104 on buckwheat starch physical properties were investigated by various analytical techniques. To investigate the regulations of starch modification during fermentation and to provide a foundation for improving the performanc...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123002381 |
| _version_ | 1797367733750333440 |
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| author | Xia Li Shanshan Wei Zixin Gao Ruixue Zhao Zhanpeng Wang Yuling Fan Linlin Cui Yuhua Wang |
| author_facet | Xia Li Shanshan Wei Zixin Gao Ruixue Zhao Zhanpeng Wang Yuling Fan Linlin Cui Yuhua Wang |
| author_sort | Xia Li |
| collection | DOAJ |
| description | The effects of co-fermentation of yeast and Lactiplantibacillus plantarum 104 on buckwheat starch physical properties were investigated by various analytical techniques. To investigate the regulations of starch modification during fermentation and to provide a foundation for improving the performance of modified properties of buckwheat starch food. The pasting properties were decreased by co-fermentation also resulted in a reduction in the relative crystallinity. Scanning electron microscopy (SEM) demonstrated that more holes and a relatively rough granule surface were seen in the co-fermentation group. Fourier transform-infrared spectroscopy (FT-IR) results suggested that co-fermentation fermentation decreased the degree of short-range order (DO) and degree of t1he double helix (DD). The results demonstrated that co-fermentation altered these properties more rapidly than spontaneous fermentation. In conclusion, Lactiplantibacillus plantarum 104 could be used for buckwheat fermentation to improve food quality. |
| first_indexed | 2024-03-08T17:22:26Z |
| format | Article |
| id | doaj.art-1e08282dcbc74fb6800cd09639a1515a |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-08T17:22:26Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-1e08282dcbc74fb6800cd09639a1515a2024-01-03T04:12:54ZengElsevierCurrent Research in Food Science2665-92712024-01-018100670The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starchXia Li0Shanshan Wei1Zixin Gao2Ruixue Zhao3Zhanpeng Wang4Yuling Fan5Linlin Cui6Yuhua Wang7College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, ChinaCollege of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, ChinaCollege of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, ChinaCollege of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, ChinaCollege of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, ChinaCollege of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, ChinaCollege of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, ChinaCorresponding author.; College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, ChinaThe effects of co-fermentation of yeast and Lactiplantibacillus plantarum 104 on buckwheat starch physical properties were investigated by various analytical techniques. To investigate the regulations of starch modification during fermentation and to provide a foundation for improving the performance of modified properties of buckwheat starch food. The pasting properties were decreased by co-fermentation also resulted in a reduction in the relative crystallinity. Scanning electron microscopy (SEM) demonstrated that more holes and a relatively rough granule surface were seen in the co-fermentation group. Fourier transform-infrared spectroscopy (FT-IR) results suggested that co-fermentation fermentation decreased the degree of short-range order (DO) and degree of t1he double helix (DD). The results demonstrated that co-fermentation altered these properties more rapidly than spontaneous fermentation. In conclusion, Lactiplantibacillus plantarum 104 could be used for buckwheat fermentation to improve food quality.http://www.sciencedirect.com/science/article/pii/S2665927123002381Lactic acid bacteriaAmylose contentPhysical propertiesBuckwheat starch |
| spellingShingle | Xia Li Shanshan Wei Zixin Gao Ruixue Zhao Zhanpeng Wang Yuling Fan Linlin Cui Yuhua Wang The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch Current Research in Food Science Lactic acid bacteria Amylose content Physical properties Buckwheat starch |
| title | The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch |
| title_full | The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch |
| title_fullStr | The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch |
| title_full_unstemmed | The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch |
| title_short | The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch |
| title_sort | influence of cooperative fermentation on the structure crystallinity and rheological properties of buckwheat starch |
| topic | Lactic acid bacteria Amylose content Physical properties Buckwheat starch |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123002381 |
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