Insight into the role of linear chains with and without branches in the structure and digestibility of rice starch gel during short-term and long-term retrogradation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-25 DOI:10.1016/j.foodhyd.2025.111282

Dong-Hui Geng , Ning Tang , Yuwei Li , Siyi Chen , Xiaojia Bian , Yiming Wang , Yongqiang Cheng

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引用次数: 0

Abstract

The chain structures of starch are crucial in determining the gel retrogradation process. The roles of linear chains with and without branches in the structure and digestibility of rice starch (RS) gel during short-term (0−24 h) and long-term (1−14 d) retrogradation were investigated. The linear chains (LC) were generated by pullulanase (PUL) modification, and the linear chains with few branches (LCFB) were generated by further transglucosidase (PULTG) modification. At the same retrogradation time, the gel strength was PULTG > RS > PUL, the digestible starch content was RS > PUL > PULTG, and the digestion rate was PUL > RS > PULTG. The short-term and long-term retrogradation of RS gel tended to be stable after 12 h and 7 d, respectively. The LC and LCFB with high fluidity facilitated easier rearrangement, shortening the short-term retrogradation stability time to 6 h, but did not change the long-term retrogradation. The branches on LCFB enhanced intermolecular interactions to form more microcrystals and improve the crystal stability, resulting in the improvement of gel strength and the reduction of digestibility. Therefore, the LCFB was conducive to the rapid formation of starch gel with high strength and low digestibility, while maintaining exceptional comprehensive quality during storage.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.