Removal of starch granule associated proteins affects annealing of normal and waxy maize starches

被引：7
|
作者：
Xu, Zekun [1 ]
Song, Lulu [1 ]
Ming, Shuangxi [2 ]
Zhang, Chuangchuang [1 ]
Li, Zijun [1 ]
Wu, Yueyue [3 ]
Sui, Zhongquan [1 ]
Corke, Harold [4 ]
机构：
[1] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China
[2] Shandong Inst Food & Drug Control, Shandong Res Ctr Engn & Technol Qual Control Food, Jinan 250101, Peoples R China
[3] Fudan Univ, Shanghai Peoples Hosp 5, Dept Endocrinol, Shanghai 200240, Peoples R China
[4] Guangdong Technion Israel Inst Technol, Biotechnol & Food Engn Program, Shantou 515063, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2022年 / 131卷
基金：
中国国家自然科学基金;
关键词：
Starch; SGAPs; Annealing; Physicochemical properties; HEAT-MOISTURE TREATMENT; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; RICE STARCH; SURFACE-PROTEINS; AMYLOSE CONTENT; IMPACT; TEMPERATURE; DIGESTIBILITY; EXTRACTION;
D O I：
10.1016/j.foodhyd.2022.107695
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of starch granule associated proteins (SGAPs) removal on the annealing of waxy and normal maize starch were investigated. Annealing significantly decreased the crystallinity, pasting viscosity, gelatinization temperature range, pseudoplasticity, and thixotropy of waxy and normal maize starches. Annealing little affected digestibility of the starches. Removal of SGAPs reduced the stability of starch granules, but significantly increased pasting viscosity, pseudoplasticity and thixotropy. Both annealing and SGAPs removal decreased the G' and G '' of normal maize starch in dynamic rheological testing, but had little effect on waxy maize starch. Removal of SGAPs increased rapidly digestible starch (RDS) but reduced resistant starch (RS) for in vitro digestibility. SGAPs removal changed the effect of annealing on starches, and annealing showed different effect on waxy and normal maize starch with SGAPs removal. Annealing increased gelatinization enthalpy and RS of both normal and waxy maize starches after SGAPs removal, and decreased their pasting viscosities and RDS. The rheological properties of starches with SGAPs removal prior to annealing were impacted by amylose content. Annealing decreased pseudoplastic and thixotropy of waxy maize starch with SGAPs removal while increasing dynamic rheological properties of normal maize starch with SGAPs removal.
引用
收藏
页数：8
相关论文
共 50 条
  • [21] Presence and amounts of starch granule surface proteins in various starches
    Yoshino, Y
    Hayashi, M
    Seguchi, M
    [J]. CEREAL CHEMISTRY, 2005, 82 (06) : 739 - 742
  • [22] Gelatinization, pasting and retrogradation properties of hydroxypropylated normal wheat, waxy wheat, and waxy maize starches
    Wang, Weiwei
    Shi, Yong-Cheng
    [J]. FOOD HYDROCOLLOIDS, 2020, 106 (106)
  • [23] Effects of plasma-activated water and annealing on structure and properties of waxy maize starch and maize starch
    Yan Y.
    Xue X.
    Peng B.
    Chen Z.
    Niu B.
    [J]. Science and Technology of Food Industry, 2023, 44 (05): : 36 - 42
  • [24] Extraction and identification of internal granule proteins from waxy wheat starch
    Wang, Shujun
    Hassani, Mohammad E.
    Crossett, Ben
    Copeland, Les
    [J]. STARCH-STARKE, 2013, 65 (1-2): : 186 - 190
  • [25] Effect of microwave radiation on the physicochemical properties of normal maize waxy, maize and amylomaize V starches
    Luo, Zhigang
    He, Xiaowei
    Fu, Xiong
    Luo, Faxing
    Gao, Qunyu
    [J]. STARCH-STARKE, 2006, 58 (09): : 468 - 474
  • [26] Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches
    Waterschoot, Jasmien
    Gomand, Sara V.
    Delcour, Jan A.
    [J]. FOOD HYDROCOLLOIDS, 2016, 52 : 69 - 77
  • [27] Structure and functionality of large, medium and small granule starches in normal and waxy barley endosperms
    Tang, H
    Watanabe, K
    Mitsunaga, T
    [J]. CARBOHYDRATE POLYMERS, 2002, 49 (02) : 217 - 224
  • [28] Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches
    Toae, Roselawatee
    Sriroth, Klanarong
    Rojanaridpiched, Chareinsuk
    Vichukit, Vichan
    Chotineeranat, Sunee
    Wansuksri, Rungtiva
    Chatakanonda, Pathama
    Piyachomkwan, Kuakoon
    [J]. PLANTS-BASEL, 2019, 8 (11):
  • [29] Effect of hydrocolloids on normal and waxy maize starches cross-linked with epichlorohydrin
    BeMiller, James N.
    [J]. FOOD HYDROCOLLOIDS, 2021, 112
  • [30] The effect of heat-moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize and amylomaize V starches
    Hoover, R
    Manuel, H
    [J]. JOURNAL OF CEREAL SCIENCE, 1996, 23 (02) : 153 - 162
12345