Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels
The physicochemical properties of sweet potato flour (SPF) can be modified by annealing. Native SPF was annealed in deionized water at a flour-to-water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, or 65 °C for either 12 or 24 h. Annealed SPF maintained the A-type crystalline region and display...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523001165 |
| _version_ | 1797798686554587136 |
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| author | Ziwen Zhang Mengshan Shang David Julian McClements Chao Qiu Na Ji Lei Dai Yang Qin Liu Xiong Qingjie Sun |
| author_facet | Ziwen Zhang Mengshan Shang David Julian McClements Chao Qiu Na Ji Lei Dai Yang Qin Liu Xiong Qingjie Sun |
| author_sort | Ziwen Zhang |
| collection | DOAJ |
| description | The physicochemical properties of sweet potato flour (SPF) can be modified by annealing. Native SPF was annealed in deionized water at a flour-to-water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, or 65 °C for either 12 or 24 h. Annealed SPF maintained the A-type crystalline region and displayed increased relative crystallinity, increased pasting temperature, and decreased breakdown. SPF gels showed enhanced hardness together with better springiness when SPF was annealed at low temperature/long time or high temperature/short time. Annealed SPF hydrogel sheets contained larger, more uniform, and smoother pores than native ones. Noticeably, hydrogel sheets made of SPF annealed at 50 °C for 24 h exhibited advanced fracture strain from 93% to 176%. Overall, this work showed that annealing could modulate the characteristics of SPR hydrogels, which may widen the extent of applications in food industries. However, the annealing conditions need to be optimized. |
| first_indexed | 2024-03-13T04:07:36Z |
| format | Article |
| id | doaj.art-a6e9838745f14788be5798ec60ce1a95 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-13T04:07:36Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-a6e9838745f14788be5798ec60ce1a952023-06-21T06:59:27ZengElsevierFood Chemistry: X2590-15752023-06-0118100674Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogelsZiwen Zhang0Mengshan Shang1David Julian McClements2Chao Qiu3Na Ji4Lei Dai5Yang Qin6Liu Xiong7Qingjie Sun8College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaDepartment of Food Science, University of Massachusetts, Amherst, MA 01003, USAState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; Corresponding authors at: College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; Corresponding authors at: College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China.The physicochemical properties of sweet potato flour (SPF) can be modified by annealing. Native SPF was annealed in deionized water at a flour-to-water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, or 65 °C for either 12 or 24 h. Annealed SPF maintained the A-type crystalline region and displayed increased relative crystallinity, increased pasting temperature, and decreased breakdown. SPF gels showed enhanced hardness together with better springiness when SPF was annealed at low temperature/long time or high temperature/short time. Annealed SPF hydrogel sheets contained larger, more uniform, and smoother pores than native ones. Noticeably, hydrogel sheets made of SPF annealed at 50 °C for 24 h exhibited advanced fracture strain from 93% to 176%. Overall, this work showed that annealing could modulate the characteristics of SPR hydrogels, which may widen the extent of applications in food industries. However, the annealing conditions need to be optimized.http://www.sciencedirect.com/science/article/pii/S2590157523001165AnnealingSweet potatoFlourHydrogelsStretchability |
| spellingShingle | Ziwen Zhang Mengshan Shang David Julian McClements Chao Qiu Na Ji Lei Dai Yang Qin Liu Xiong Qingjie Sun Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels Food Chemistry: X Annealing Sweet potato Flour Hydrogels Stretchability |
| title | Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels |
| title_full | Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels |
| title_fullStr | Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels |
| title_full_unstemmed | Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels |
| title_short | Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels |
| title_sort | effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels |
| topic | Annealing Sweet potato Flour Hydrogels Stretchability |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523001165 |
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