Control of starch gel properties by shear-induced disruption of gelatinized swollen starch granule integrity

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-09 DOI:10.1016/j.foodhyd.2025.111528

Ruoyu Jia , Xiaoyang He , David Julian McClements , Yang Qin , Liu Xiong , Lei Dai , Qingjie Sun

{"title":"Control of starch gel properties by shear-induced disruption of gelatinized swollen starch granule integrity","authors":"Ruoyu Jia , Xiaoyang He , David Julian McClements , Yang Qin , Liu Xiong , Lei Dai , Qingjie Sun","doi":"10.1016/j.foodhyd.2025.111528","DOIUrl":null,"url":null,"abstract":"<div><div>This study aimed to elucidate the critical role of swollen starch granules state in starch gel formation, focusing on identifying the underlying physicochemical and molecular mechanisms. Swollen starch granules with varying integrity were generated through controlled shear treatment (3000 rpm, 0.5–10 min), and their gelation behavior and associated mechanisms were thoroughly evaluated. Dynamic shear rheology monitored the gelation process at 4 °C for 18 h. Texture analysis showed a significant decline in gel strength with increasing shear duration, corresponding to the progressive loss of swollen granule integrity. X-ray diffraction and differential scanning calorimetry demonstrated that after 10 min of shear-induced granule disruption, the relative crystallinity of the gel decreased from 20.01 % to 7.82 %, accompanied by a reduction in retrogradation enthalpy from 6.75 to 2.86 J/g. Small-angle X-ray scattering showed a decrease in the ordered aggregate size within retrograded gels, from 23.590 to 18.899 nm, as swollen granule fragmentation intensified. These findings highlight the role of intact swollen starch granules in stabilizing gel networks through their space-filling effects. Composed primarily of amylopectin, these granules are embedded within a continuous amylose matrix, creating a concentrated molecular environment that promotes amylopectin recrystallization. Furthermore, the ordered double-helix clusters formed by amylose rearrangement help connect neighboring swollen granules, thereby promoting the formation of a more cohesive and interconnected gel network. This study provides insights into the role of starch granule integrity on starch-based gels and shows that precise control of granule integrity could improve textural attributes.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111528"},"PeriodicalIF":11.0000,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25004886","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study aimed to elucidate the critical role of swollen starch granules state in starch gel formation, focusing on identifying the underlying physicochemical and molecular mechanisms. Swollen starch granules with varying integrity were generated through controlled shear treatment (3000 rpm, 0.5–10 min), and their gelation behavior and associated mechanisms were thoroughly evaluated. Dynamic shear rheology monitored the gelation process at 4 °C for 18 h. Texture analysis showed a significant decline in gel strength with increasing shear duration, corresponding to the progressive loss of swollen granule integrity. X-ray diffraction and differential scanning calorimetry demonstrated that after 10 min of shear-induced granule disruption, the relative crystallinity of the gel decreased from 20.01 % to 7.82 %, accompanied by a reduction in retrogradation enthalpy from 6.75 to 2.86 J/g. Small-angle X-ray scattering showed a decrease in the ordered aggregate size within retrograded gels, from 23.590 to 18.899 nm, as swollen granule fragmentation intensified. These findings highlight the role of intact swollen starch granules in stabilizing gel networks through their space-filling effects. Composed primarily of amylopectin, these granules are embedded within a continuous amylose matrix, creating a concentrated molecular environment that promotes amylopectin recrystallization. Furthermore, the ordered double-helix clusters formed by amylose rearrangement help connect neighboring swollen granules, thereby promoting the formation of a more cohesive and interconnected gel network. This study provides insights into the role of starch granule integrity on starch-based gels and shows that precise control of granule integrity could improve textural attributes.

查看原文本刊更多论文

通过剪切引起的糊化膨胀淀粉颗粒完整性的破坏来控制淀粉凝胶特性

本研究旨在阐明膨胀的淀粉颗粒状态在淀粉凝胶形成中的关键作用，重点确定其潜在的物理化学和分子机制。通过控制剪切处理（3000转/分，0.5-10分钟）生成具有不同完整性的膨胀淀粉颗粒，并对其凝胶行为和相关机制进行了全面评估。动态剪切流变学监测了4°C下18小时的凝胶化过程。结构分析显示，随着剪切时间的增加，凝胶强度显著下降，对应于肿胀颗粒完整性的逐渐丧失。x射线衍射和差示扫描量热法表明，剪切引起的颗粒破坏10 min后，凝胶的相对结晶度从20.01%下降到7.82%，同时降解焓从6.75降低到2.86 J/g。小角度x射线散射显示，随着膨胀颗粒破碎加剧，逆行凝胶内有序聚集体尺寸从23.590 nm减小到18.899 nm。这些发现强调了完整的膨胀淀粉颗粒通过其空间填充作用在稳定凝胶网络中的作用。这些颗粒主要由支链淀粉组成，嵌入连续的直链淀粉基质中，创造一个浓缩的分子环境，促进支链淀粉再结晶。此外，直链淀粉重排形成的有序双螺旋团簇有助于连接相邻的肿胀颗粒，从而促进形成更具凝聚力和相互联系的凝胶网络。该研究揭示了淀粉颗粒完整性在淀粉基凝胶中的作用，并表明精确控制颗粒完整性可以改善淀粉基凝胶的结构属性。

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

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.