The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2023.100670

Xia Li , Shanshan Wei , Zixin Gao, Ruixue Zhao, Zhanpeng Wang, Yuling Fan, Linlin Cui, Yuhua Wang

{"title":"The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch","authors":"Xia Li , Shanshan Wei , Zixin Gao, Ruixue Zhao, Zhanpeng Wang, Yuling Fan, Linlin Cui, Yuhua Wang","doi":"10.1016/j.crfs.2023.100670","DOIUrl":null,"url":null,"abstract":"<div><p>The effects of co-fermentation of yeast and <em>Lactiplantibacillus plantarum</em> 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 t<sup>1</sup>he double helix (DD). The results demonstrated that co-fermentation altered these properties more rapidly than spontaneous fermentation. In conclusion, <em>Lactiplantibacillus plantarum</em> 104 could be used for buckwheat fermentation to improve food quality.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002381/pdfft?md5=ffa6f318aa13fe85434202cbea258b3c&pid=1-s2.0-S2665927123002381-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2665927123002381","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

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.

Abstract Image

查看原文本刊更多论文

协同发酵对荞麦淀粉结构、结晶度和流变特性的影响

通过各种分析技术研究了酵母和植物乳杆菌 104 共同发酵对荞麦淀粉物理性质的影响。研究发酵过程中淀粉改性的规律，为改善荞麦淀粉食品的改性性能提供依据。共同发酵降低了糊化性能，也导致了相对结晶度的降低。扫描电子显微镜（SEM）显示，共同发酵组中出现了更多的孔洞，颗粒表面也相对粗糙。傅立叶变换红外光谱（FT-IR）结果表明，共同发酵降低了短程有序度（DO）和双螺旋度（DD）。结果表明，共同发酵比自发发酵更快地改变了这些特性。总之，植物乳杆菌 104 可用于荞麦发酵，以提高食品质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.