Effects of calcium citrate on the stability of rice starch in a Level 3 liquid system

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-07 DOI:10.1016/j.foodhyd.2025.111420

Xiaodong Tian, Junrong Huang, Hongliang Li, Chong Zhang, Tao Li, Yue Pan

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Abstract

Among the 8 levels classified by the International Dysphagia Diet Standardization Initiative (IDDSI), Level 3 is the thickest level of liquid. Due to the poor stability of rice starch on Level 3 (3.5 %), calcium citrate was applied to improve stability. Hydrogen bonding networks was explored through molecular dynamics simulations. The stabilizing effects of calcium citrate on rice starch were evaluated using a combination of analytical techniques: a textural analyzer, a rapid visco analyzer, and a scanning electron microscopy. After adding calcium citrate (0.1 %–0.5 %), the strain rate of the secondary ring structure was increased from 150 % to 200 %, and the rearrangement rate of the starch molecules was accelerated. The changes in viscosity and micropore size were closely related to the number of hydrogen bonds. Compared with the control sample, the addition of 0.5 % calcium citrate increased the viscosity of rice starch by 1.91 times and the hydrogen bonding between amylose and water by 1.99 times. The micropore area of rice starch was decreased by 2.17 times, and the total hydrogen bonds was increased by 2.28 times. Furthermore, when the concentration of calcium citrate was increased from 0.1 %-0.3 % to 0.4 %–0.5 %, the fluctuation range of rice starch radius of gyration was decreased from 0.5 nm to 0.1 nm, greatly improving stability. In summary, calcium citrate (0.4 %–0.5 %) could enhance molecular interactions by increasing hydrogen bonds among amylose, amylopectin and with water, resulting in higher stability of the liquid system. These findings provide a basis for the formula design of a Level 3 rice starch liquid system.

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柠檬酸钙对三级液体体系中大米淀粉稳定性的影响

在国际吞咽困难饮食标准化倡议（IDDSI）划分的8个级别中，第3级是液体最厚的级别。由于大米淀粉在3级上的稳定性较差（3.5%），采用柠檬酸钙提高稳定性。通过分子动力学模拟探索了氢键网络。采用结构分析仪、快速粘度分析仪和扫描电子显微镜等综合分析技术，评价了柠檬酸钙对大米淀粉的稳定作用。添加柠檬酸钙（0.1% ~ 0.5%）后，二级环结构的应变率由150%提高到200%，淀粉分子的重排速度加快。黏度和微孔大小的变化与氢键数密切相关。与对照相比，添加0.5%柠檬酸钙的大米淀粉粘度提高了1.91倍，直链淀粉与水的氢键增强了1.99倍。大米淀粉的微孔面积减少了2.17倍，总氢键增加了2.28倍。此外，当柠檬酸钙浓度从0.1% ~ 0.3%增加到0.4% ~ 0.5%时，大米淀粉的旋转半径波动范围从0.5 nm减小到0.1 nm，大大提高了稳定性。综上所述，柠檬酸钙（0.4% - 0.5%）可以通过增加直链淀粉、支链淀粉和水之间的氢键来增强分子间的相互作用，从而提高液体体系的稳定性。研究结果为三级大米淀粉液体系的配方设计提供了依据。

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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.