Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch
Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed...
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| Format: | Article |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2920 |
| _version_ | 1797488413799088128 |
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| author | Xiaojun Zhang Yongqiang Cheng Xin Jia Donghui Geng Xiaojia Bian Ning Tang |
| author_facet | Xiaojun Zhang Yongqiang Cheng Xin Jia Donghui Geng Xiaojia Bian Ning Tang |
| author_sort | Xiaojun Zhang |
| collection | DOAJ |
| description | Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type C<sub>B</sub> structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method. |
| first_indexed | 2024-03-10T00:01:49Z |
| format | Article |
| id | doaj.art-e974dc6b3e0d40cda494457693b21847 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:01:49Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e974dc6b3e0d40cda494457693b218472023-11-23T16:15:30ZengMDPI AGFoods2304-81582022-09-011118292010.3390/foods11182920Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch StarchXiaojun Zhang0Yongqiang Cheng1Xin Jia2Donghui Geng3Xiaojia Bian4Ning Tang5College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaThree extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type C<sub>B</sub> structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method.https://www.mdpi.com/2304-8158/11/18/2920common vetch starchback-slopping fermentationphysicochemical propertiesstructure |
| spellingShingle | Xiaojun Zhang Yongqiang Cheng Xin Jia Donghui Geng Xiaojia Bian Ning Tang Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch Foods common vetch starch back-slopping fermentation physicochemical properties structure |
| title | Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch |
| title_full | Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch |
| title_fullStr | Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch |
| title_full_unstemmed | Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch |
| title_short | Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch |
| title_sort | effects of extraction methods on physicochemical and structural properties of common vetch starch |
| topic | common vetch starch back-slopping fermentation physicochemical properties structure |
| url | https://www.mdpi.com/2304-8158/11/18/2920 |
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