Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch
Hydrocolloids have been widely used to adjust properties of natural starches, but related research on kudzu starch is still rare. In this study, we investigated the effects of gum arabic (AG), sodium alginate (SA), locust bean gum (LG), and guar gum (GG) on kudzu starch from the perspective of its p...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123001752 |
| _version_ | 1797394846296571904 |
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| author | Xinming Zhang Ke Zhang Ning Yang Yaqian Xiao Yonghong Peng Zhigang Han Wei Su Guihong Sun Jun Wang |
| author_facet | Xinming Zhang Ke Zhang Ning Yang Yaqian Xiao Yonghong Peng Zhigang Han Wei Su Guihong Sun Jun Wang |
| author_sort | Xinming Zhang |
| collection | DOAJ |
| description | Hydrocolloids have been widely used to adjust properties of natural starches, but related research on kudzu starch is still rare. In this study, we investigated the effects of gum arabic (AG), sodium alginate (SA), locust bean gum (LG), and guar gum (GG) on kudzu starch from the perspective of its particle size, pasting, texture, rheology, dehydration rate, thermal properties, microstructure, and sensitivity to amyloglucosidase. Results showed that GG significantly increased the particle size of starch. Addition of AG led to lower peak-, final- and holding-viscosity. SA increased the retention viscosity of kudzu starch, while LG and GG increased its peak viscosity. Addition of hydrocolloids increased the hardness, chewiness, and cohesiveness of starch-hydrocolloid complexes, and reduced the dehydration rate of complex gels. Dynamic rheological data showed that the energy storage modulus (G′) was significantly higher than the loss modulus (G″). The magnitude of modulus increased with frequency, and elastic properties were better than viscous properties. Thermal analysis showed that hydrocolloids increased the starting temperature (To), and the final temperature (Tc). With addition of each of these four hydrocolloids, a more regular and porous thick-wall dense structure was formed, which effectively lowered kudzu starch's sensitivity to amyloglucosidase. It indicated that the binding of hydrocolloid to starch may slow down glucose release into blood during digestion. These results will help understand effects of natural hydrocolloid on kudzu starch, as well as expanding its application in food industry. |
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| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-09T00:25:42Z |
| publishDate | 2023-01-01 |
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| series | Current Research in Food Science |
| spelling | doaj.art-cf8fa44ba0ac40b8acb0168caa36fbc72023-12-12T04:36:07ZengElsevierCurrent Research in Food Science2665-92712023-01-017100607Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starchXinming Zhang0Ke Zhang1Ning Yang2Yaqian Xiao3Yonghong Peng4Zhigang Han5Wei Su6Guihong Sun7Jun Wang8Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China; National “111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China; Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, ChinaCooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China; National “111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China; Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, ChinaCooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China; National “111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China; Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, ChinaCooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China; National “111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China; Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, ChinaAutism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China; Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China; Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, ChinaAutism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China; Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China; Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, ChinaAutism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China; Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China; Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, ChinaCooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China; School of Basic Medical Sciences, Wuhan University, Wuhan, Hubei, ChinaCooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China; National “111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China; Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China; Corresponding author. Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China.Hydrocolloids have been widely used to adjust properties of natural starches, but related research on kudzu starch is still rare. In this study, we investigated the effects of gum arabic (AG), sodium alginate (SA), locust bean gum (LG), and guar gum (GG) on kudzu starch from the perspective of its particle size, pasting, texture, rheology, dehydration rate, thermal properties, microstructure, and sensitivity to amyloglucosidase. Results showed that GG significantly increased the particle size of starch. Addition of AG led to lower peak-, final- and holding-viscosity. SA increased the retention viscosity of kudzu starch, while LG and GG increased its peak viscosity. Addition of hydrocolloids increased the hardness, chewiness, and cohesiveness of starch-hydrocolloid complexes, and reduced the dehydration rate of complex gels. Dynamic rheological data showed that the energy storage modulus (G′) was significantly higher than the loss modulus (G″). The magnitude of modulus increased with frequency, and elastic properties were better than viscous properties. Thermal analysis showed that hydrocolloids increased the starting temperature (To), and the final temperature (Tc). With addition of each of these four hydrocolloids, a more regular and porous thick-wall dense structure was formed, which effectively lowered kudzu starch's sensitivity to amyloglucosidase. It indicated that the binding of hydrocolloid to starch may slow down glucose release into blood during digestion. These results will help understand effects of natural hydrocolloid on kudzu starch, as well as expanding its application in food industry.http://www.sciencedirect.com/science/article/pii/S2665927123001752Kudzu starchHydrocolloidPastingDehydrationViscosityGlucose release |
| spellingShingle | Xinming Zhang Ke Zhang Ning Yang Yaqian Xiao Yonghong Peng Zhigang Han Wei Su Guihong Sun Jun Wang Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch Current Research in Food Science Kudzu starch Hydrocolloid Pasting Dehydration Viscosity Glucose release |
| title | Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch |
| title_full | Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch |
| title_fullStr | Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch |
| title_full_unstemmed | Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch |
| title_short | Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch |
| title_sort | effect of natural gums on pasting rheological structural and hydrolysis properties of kudzu starch |
| topic | Kudzu starch Hydrocolloid Pasting Dehydration Viscosity Glucose release |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123001752 |
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