Grain Oil Science and Technology最新文献

Structural evolution, chemical and antioxidant properties of pectic polysaccharides from sesame hull roasted at various temperatures 不同温度下芝麻皮果胶多糖的结构演化、化学及抗氧化性能

Grain Oil Science and Technology Pub Date : 2026-03-01 Epub Date: 2025-09-15 DOI: 10.1016/j.gaost.2025.09.003

Jinyuan Hu , Xu Fang , Huixian Guo , Rui Wang , Wenting Yin , Xiaoshuang Cai , Huamin Liu , Xinliang Zhu , Xuede Wang

{"title":"Structural evolution, chemical and antioxidant properties of pectic polysaccharides from sesame hull roasted at various temperatures","authors":"Jinyuan Hu , Xu Fang , Huixian Guo , Rui Wang , Wenting Yin , Xiaoshuang Cai , Huamin Liu , Xinliang Zhu , Xuede Wang","doi":"10.1016/j.gaost.2025.09.003","DOIUrl":"10.1016/j.gaost.2025.09.003","url":null,"abstract":"<div><div>Roasting constitutes a critical stage in sesame oil production, where the thermal degradation of pectic polysaccharide initiates fundamental chemical transformations including caramelization, Maillard processes, lipid oxidation and Strecker degradation. This study systematically examines the structural, chemical and oil antioxidant capacity of sesame hull-derived pectic polysaccharides (URA and URB) under 160–220 °C, and their impacts on sesame oil oxidative stability. The results demonstrate temperature-dependent molecular restructuring of URA and URB with molecular weights increasing proportionally and reduced total yields by 42.73 % until 220 °C. Furfural and organic acids were identified as primary pyrolysis products, accompanied by volatile aromatic compounds including furans, benzenes, and phenols. Sesame oil with the mixture of URA and URB (HSO-URA/B) exhibited optimal thermal antioxidant performance, demonstrating improved sesame oil oxidative stability as evidenced by peroxide value (0.07–0.81 g/100 g) and oxidative stability index (22.6 h). This work provides a scientific foundation for optimizing sesame oil quality while transforming hull byproducts into value-added food ingredients.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 1","pages":"Pages 21-29"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147553118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative characterization of triacylglycerols in human milk, infant formula, structured lipids, and plant oils using UPSFC-Q-TOF-MS 使用UPSFC-Q-TOF-MS对人乳、婴儿配方奶粉、结构性脂质和植物油中的甘油三酯进行比较表征

Grain Oil Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-01-07 DOI: 10.1016/j.gaost.2026.01.001

Jiayao Zhou , Yan Chen , Jiadi Yan , Chunlin Wang , Xingguo Wang , Wei Wei

{"title":"Comparative characterization of triacylglycerols in human milk, infant formula, structured lipids, and plant oils using UPSFC-Q-TOF-MS","authors":"Jiayao Zhou , Yan Chen , Jiadi Yan , Chunlin Wang , Xingguo Wang , Wei Wei","doi":"10.1016/j.gaost.2026.01.001","DOIUrl":"10.1016/j.gaost.2026.01.001","url":null,"abstract":"<div><div>Triacylglycerol (TAG) components in human milk, infant formulas with different fat sources, and plant oils (palm oil, flaxseed oil, sunflower oil, corn oil, soybean oil, coconut oil, low erucic acid rapeseed oil, and high oleic acid rapeseed oil) were analyzed and compared using ultraperformance supercritical fluid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPSFC-Q-TOF-MS). Distinct TAG profiles were identified by lipidomics, principal component analysis (PCA), and heatmap visualization. Human milk was characterized by a high abundance of medium- and long-chain triacylglycerols (MLCTs), saturated-unsaturated-unsaturated (SUU)-type TAGs (<em>sn</em>-2 palmitic acid). In contrast, plant oils lacked MLCTs and SUU-type TAGs, containing mainly TAGs esterified long-chain polyunsaturated fatty acid. Breast milk contains about 27 % MLCT, about 50 % SUU-type triacylglycerols (which contain about 34 % UPU-type triacylglycerols), which is significantly different from plant oils, structured fats and infant formulas. These findings provide a clear basis for optimizing the fat blend in infant formula to better mimic the unique TAG profile of human milk, thereby improving energy delivery and nutrient absorption for infants.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 1","pages":"Pages 11-20"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147553035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Processing effects on the characteristics of oat protein solutions: The role of enzymatic treatment and pH-shifting with mild heating 加工对燕麦蛋白溶液特性的影响：酶处理和轻度加热ph值变化的作用

Grain Oil Science and Technology Pub Date : 2026-03-01 Epub Date: 2025-12-26 DOI: 10.1016/j.gaost.2025.12.002

Anthony Suryamiharja, Xiping Gong, Minghe Wang, Kevin Mis Solval, Hualu Zhou

{"title":"Processing effects on the characteristics of oat protein solutions: The role of enzymatic treatment and pH-shifting with mild heating","authors":"Anthony Suryamiharja, Xiping Gong, Minghe Wang, Kevin Mis Solval, Hualu Zhou","doi":"10.1016/j.gaost.2025.12.002","DOIUrl":"10.1016/j.gaost.2025.12.002","url":null,"abstract":"<div><div>Oat milk has gained widespread consumer acceptance for its creamy texture, <em>β</em>-glucan content, and environmental sustainability. However, its relatively low protein content (typically 2–3 g/serving) presents a nutritional limitation, largely due to poor protein solubility. This study investigated how processing conditions influence protein content and functional stability in oat-based systems by applying two treatments: (1) <em>α</em>-amylase enzymatic hydrolysis, and (2) pH-shifting (from pH 7 to 12 and back) with mild heating (50 °C for 10 or 30 min). Oat protein solutions were formulated from two sources: oat flour (OF) and oat protein isolate (OPI). Results suggests that <em>α</em>-amylase pretreatment effectively reduced starch-driven viscosity in OF, facilitating better sample handling and centrifugation. Following pH-shifting and heat treatment, both OF and OPI solutions showed significantly improved protein solubility, with protein content increased from 2.0 to ∼6.5 g/serving. These changes were accompanied by reduced precipitation, smaller particle sizes, and more negative zeta potential values, indicating enhanced colloidal stability. SDS-PAGE analysis revealed the presence of low-molecular-weight protein fractions, supporting increased solubilization. Fluorescence microscopy confirmed the formation of smaller, more uniformly dispersed particles in treated samples compared to controls. However, noticeable darkening or browning occurred under high-pH heating, indicating potential challenges in color control. The findings provide useful information for future industrial applications and product innovation in the plant-based beverage sector.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 1","pages":"Pages 1-10"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147553037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional food polymers as nanocarriers: Advances in encapsulation and targeted delivery of nutraceuticals 作为纳米载体的功能性食品聚合物：营养药品包封和靶向递送的进展

Grain Oil Science and Technology Pub Date : 2026-03-01 Epub Date: 2025-11-19 DOI: 10.1016/j.gaost.2025.11.001

Mohammed Avez Munawar, Allen christopher Moses, Pradhosh Sakthivel, Jagadeesh Chandrasekar, Pavithra Bharathy

{"title":"Functional food polymers as nanocarriers: Advances in encapsulation and targeted delivery of nutraceuticals","authors":"Mohammed Avez Munawar, Allen christopher Moses, Pradhosh Sakthivel, Jagadeesh Chandrasekar, Pavithra Bharathy","doi":"10.1016/j.gaost.2025.11.001","DOIUrl":"10.1016/j.gaost.2025.11.001","url":null,"abstract":"<div><div>Food-grade biopolymers and nanotechnology have been increasingly used to revolutionize the delivery of bioactive compounds by enhancing stability, bioavailability, and controlled release. Within the scope of nano-encapsulation systems, this review explores food-derived polymers such as vicilin, zein, gluten, cruciferin, inulin, and others. These biopolymers are ideal since they encapsulate numerous functional compounds, such as vitamins, probiotics, essential oils, and polyphenols, because they are biocompatible, amphiphilic, and biodegradable. The specific physical and chemical properties of each polymer, extraction procedures, and nano-encapsulation techniques applied therein (e.g., ionic gelation and spray drying) are described. The review highlights advanced targeting systems like pH-sensitive, magnetic delivery. Additional applications include those in synergistic nutraceutical systems, oral administration of vaccination, and intelligent food packaging. All these findings demonstrate that food polymers are increasingly more viable as functional nanocarriers by way of increasing bioactive delivery and the shifting requirements of personalized and health-based dietary regimes.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 1","pages":"Pages 71-84"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147553034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the industrial potential of Moroccan oat varieties for functional food applications 探索摩洛哥燕麦品种在功能食品方面的工业潜力

Grain Oil Science and Technology Pub Date : 2026-03-01 Epub Date: 2025-11-25 DOI: 10.1016/j.gaost.2025.11.002

Salma Touil , Aouatif Benali , Ahmed Douaik , Nadia Belahbib , Nezha Saidi

{"title":"Exploring the industrial potential of Moroccan oat varieties for functional food applications","authors":"Salma Touil , Aouatif Benali , Ahmed Douaik , Nadia Belahbib , Nezha Saidi","doi":"10.1016/j.gaost.2025.11.002","DOIUrl":"10.1016/j.gaost.2025.11.002","url":null,"abstract":"<div><div>Morocco's oat sector is shifting from forage to food, creating demand for varieties with proven processing performance. We profiled nine Moroccan oats (four parental lines, four interspecific derivatives, and one hull-less diploid check) against the key drivers of functionality: <em>β</em>-glucan, hydration metrics (WAI, WSI, swelling power), interfacial metrics (foam capacity/stability, emulsion capacity/stability), and kernel geometry (thousand-kernel weight/width), using SEM to interpret microstructure. Varietal differences were pronounced and actionable. The <em>A. sativa</em> × <em>A. magna</em> derivative Hamdali showed fast wetting (low WAI), strong foaming (highest FS), and high emulsion capacity. These traits make it suitable for oat drinks and large, crack-free flakes. The <em>A. sativa</em> × <em>A. murphyi</em> descendants Al Fawze and Abtah exhibited restrained swelling (lower SP) and moderate WAI/WSI, favoring crisp snacks, biscuits, and pasta; Abtah additionally delivered high emulsion stability suitable for shelf-stable beverages. Amlal and Nezha offered balanced, steerable profiles. Linking β-glucan, hydration, and interfacial behavior to kernel traits provides a variety-to-application map for Moroccan oats. We recommend Hamdali/Niema for foamed beverages/flakes; Tissir/Soualem for porridges and thick beverages; Abtah for pasta and stable emulsions; Al Fawze for crisp snacks/biscuits.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 1","pages":"Pages 42-52"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147553033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Kinetic mechanism of enzymatic esterification and quantitative profiling of acylglycerol isomer distribution 酶促酯化反应动力学机理及酰基甘油异构体分布的定量分析

Grain Oil Science and Technology Pub Date : 2026-03-01 Epub Date: 2025-09-10 DOI: 10.1016/j.gaost.2025.09.001

Shuo Zou , Hongzeng Ai , Yee-Ying Lee , Yong Wang , Zhen Zhang

{"title":"Kinetic mechanism of enzymatic esterification and quantitative profiling of acylglycerol isomer distribution","authors":"Shuo Zou , Hongzeng Ai , Yee-Ying Lee , Yong Wang , Zhen Zhang","doi":"10.1016/j.gaost.2025.09.001","DOIUrl":"10.1016/j.gaost.2025.09.001","url":null,"abstract":"<div><div>Diacylglycerol (DAG) is a functional oil that can reduce body fat accumulation and postprandial triglycerides. In this study, lipase-catalyzed esterification of oleic acid with glycerol was investigated to elucidate the kinetics and selectivity of each reaction step. <sup>1</sup>H NMR monitoring revealed equilibrated positional isomerization among acylglycerols: <em>sn</em>-1 monoolein comprised 97.3 % of total monoacylglycerols, and <em>sn</em>-1,3 diolein comprised 73.3 % of total diacylglycerols. Acyl migration (isomer equilibration) occurred faster than overall esterification. The observed rate constants for successive esterification steps (glycerol → monoacylglycerol, monoacylglycerol → diacylglycerol, diacylglycerol → triacylglycerol) were 0.01068, 0.00615, and 0.00304 min<sup>−1</sup>, respectively, indicating progressively slower reaction rates for larger acylglycerol species. Furthermore, molecular distillation at 200–220 °C purified the DAG without altering its fatty acid profile. These findings establish a kinetic model of the three-step esterification and highlight the importance of acyl migration in enzymatic DAG synthesis.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 1","pages":"Pages 62-70"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of nori powder on physicochemical and structural properties of high-moisture meat analogue 紫菜粉对高水分肉类类似物理化及结构特性的影响

Grain Oil Science and Technology Pub Date : 2026-03-01 Epub Date: 2025-09-11 DOI: 10.1016/j.gaost.2025.09.002

Jingwen Ren , Yiting Guo , Xueqing Zhu , Zehua Huang , Qiong Luo , Hongzhou An

{"title":"Effects of nori powder on physicochemical and structural properties of high-moisture meat analogue","authors":"Jingwen Ren , Yiting Guo , Xueqing Zhu , Zehua Huang , Qiong Luo , Hongzhou An","doi":"10.1016/j.gaost.2025.09.002","DOIUrl":"10.1016/j.gaost.2025.09.002","url":null,"abstract":"<div><div>High-moisture meat analogues (HMMAs) offer sustainable protein alternatives to conventional meat and become a research hotspot in recent years. This study systematically investigated the impact of nori powder (NP) incorporation (0.5 %–2.0 %) on the physicochemical and structural properties of HMMAs. Rheological analysis revealed that NP reduced the viscosity (consistency coefficient <em>K</em> decreased from 65.67 Pa·s to 16.66–19.99 Pa·s) and enhanced the fluidity (flow behavior index <em>n</em> increased from 0.25 to 0.33–0.38) of raw material. NP addition progressively decreased the redness values (<em>a</em><sup>⁎</sup>), except for 0.5 % NP level. At 1.0 % NP level, HMMAs exhibited a denser microstructure with reduced water mobility, resulting in the lowest water holding capacity (2.07 g/g). Conversely, 2.0 % NP promoted highly oriented fibrous structures, achieving a maximal texturization degree of 1.51. Secondary structure analysis indicated NP facilitated a shift from <em>α</em>-helix to <em>β</em>-sheet conformations (<em>β</em>-sheet content increased from 26.06 % to 29.92 % at 2.0 % NP), resulting in stabilized protein networks. These modifications were attributed to NP-induced hydrophobic interactions and polysaccharide-protein crosslinking. The study demonstrates NP's role in modulating HMMA texture and nutrition, providing critical insights for developing fiber-enhanced, nutrient-fortified HMMAs.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 1","pages":"Pages 53-61"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147553036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characteristics of carnauba wax oleogel as deep-frying media and its improvement on frying performance, texture and sensory quality of proso millet rice cakes 巴西棕榈蜡油凝胶作为油炸介质的特性及其对proso小米年糕油炸性能、质地和感官品质的改善

Grain Oil Science and Technology Pub Date : 2026-03-01 Epub Date: 2025-12-12 DOI: 10.1016/j.gaost.2025.12.001

Xingyue Li , Linhang Qu , Yajing Yang , Wei Cao , Qi Li , Siyu Zhang , Yuan Gao , Xiuzhu Yu

{"title":"Characteristics of carnauba wax oleogel as deep-frying media and its improvement on frying performance, texture and sensory quality of proso millet rice cakes","authors":"Xingyue Li , Linhang Qu , Yajing Yang , Wei Cao , Qi Li , Siyu Zhang , Yuan Gao , Xiuzhu Yu","doi":"10.1016/j.gaost.2025.12.001","DOIUrl":"10.1016/j.gaost.2025.12.001","url":null,"abstract":"<div><div>Carnauba wax-structured soybean oil oleogels were developed as alternative frying media for proso millet rice cake processing. Optimal practical properties were identified in the 8 % wax concentration through evaluations conducted via polarized light microscopy, oil holding capacity, freeze-thaw stability, and rheological analysis. Oleogel-fried cakes were found to exhibit 6.69 %–19.98 % lower oil absorption compared to soybean oil-fried samples during 0–18 h frying. The corresponding low-field NMR results demonstrated that the percentage of the relaxation peak area attributed to oil content in oleogel-fried proso millet rice cakes was also reduced. The lipid oxidation rates were significantly reduced in oleogels (<em>P</em> < 0.05), with total polar compounds (9.89 %–22.81 %) and acid values (4.21 %–24.37 %) decreased while thermal stability was maintained. Saturated fatty acid levels in oleogel were reduced by 3.1 8 %–7.26 % after frying for 12–18 h. Texture properties were slightly affected whereas color attributes were significantly improved. Enhanced texture, flavor, hardness, and mouthfeel in oleogel-fried products were confirmed through sensory evaluation. Volatile components, particularly ketones and esters were significantly increased in rice cakes fried with oleogel. These results might offer novel insights for advancement of future low-oil frying technologies and expand the application of oleogels.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 1","pages":"Pages 30-41"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147553117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Molecular structure and fatty acyl chain length-driven differences in digestive fate and intestinal cellular uptake: A comparative study of natural and structured triacylglycerols 分子结构和脂肪酰基链长度驱动的消化命运和肠细胞摄取差异：天然和结构三酰基甘油的比较研究

Grain Oil Science and Technology Pub Date : 2026-01-01 DOI: 10.1016/j.gaost.2026.01.004

Yandan Wang, Qianqian Bi, Linlin Wang, Dan Yao, Lingzhi Cheong, Xingguo Wang, W. Wei

{"title":"Molecular structure and fatty acyl chain length-driven differences in digestive fate and intestinal cellular uptake: A comparative study of natural and structured triacylglycerols","authors":"Yandan Wang, Qianqian Bi, Linlin Wang, Dan Yao, Lingzhi Cheong, Xingguo Wang, W. Wei","doi":"10.1016/j.gaost.2026.01.004","DOIUrl":"https://doi.org/10.1016/j.gaost.2026.01.004","url":null,"abstract":"This study utilized a simulated in vitro dynamic digestion model for infants, combined with lipidomics technology and a Caco-2 cell model, to systematically investigate the effects of triacylglycerol molecular structure and fatty acyl chain length in lipids on lipolysis and cellular uptake. The results indicated that medium- and long-chain triacylglycerols (MLCT) exhibited higher lipolysis efficiency during gastrointestinal digestion, with a greater final lipolysis degree and higher free fatty acid release compared to the physical mixture of MCT/LCT. Moreover, MLCT significantly promoted the expression of genes related to lipid uptake and transport ( CD36 , FABP4 , and SLC27A4 ) in intestinal cells. The composition of the digestion products of MLCT was highly correlated with its initial triacylglycerol structure. While providing medium-chain fatty acids, it can effectively release long-chain fatty acids, which better meets the physiological needs of lipid digestion and absorption in infants. This study provides a scientific basis for the precise application of MLCT as a functional lipid in infant formula.","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Compatible interaction between potato starch and wheat starch: From the perspective of microstructure and physicochemical characteristics 马铃薯淀粉与小麦淀粉的相容性相互作用：从微观结构和理化特性的角度

Grain Oil Science and Technology Pub Date : 2025-12-01 Epub Date: 2025-06-20 DOI: 10.1016/j.gaost.2025.06.003

Liping Yang , Ruidi He , Kaiyue Wang , Xianling Zhang , Weihua Xiong , Yizhou Wu , Lingyan Kong , Songnan Li

{"title":"Compatible interaction between potato starch and wheat starch: From the perspective of microstructure and physicochemical characteristics","authors":"Liping Yang , Ruidi He , Kaiyue Wang , Xianling Zhang , Weihua Xiong , Yizhou Wu , Lingyan Kong , Songnan Li","doi":"10.1016/j.gaost.2025.06.003","DOIUrl":"10.1016/j.gaost.2025.06.003","url":null,"abstract":"<div><div>With the promotion of potatoes as a staple food, the challenge lies in integrating them into traditional staple grain-based diets. As the primary component of grains, starch plays a crucial role, and its interactions with other heterogeneous starches could significantly influence their functional properties. Therefore, this study aimed to explore the role of substitution ratio (SR, 0–100 %) of potato starch (PS) in the compatibility with wheat starch (WS) from the perspective of microstructure and physicochemical characteristics using the simplex-centroid method. Results of scaning electron microscopy (SEM) revealed the network structure in SR 30 % of PS possessed the smallest size and the most compact gel structure. A higher SR of PS increased the solubility and swelling power of the blended WS and improved its freeze-thaw stability. Peak viscosity and gel hardness of the blended WS exhibited an increasing trend as the SR of PS increased. With the increasing SR of PS, the blended WS exhibited an increased tan <em>δ</em> value with decreased viscous and elastic moduli. There is a non-additive effect between PS and WS, which should be responsible for their difference between experimental and theoretical values. These findings could provide a new direction for understanding the compatibility interactions between different starches, and provide a theoretical guidance for the development of PS-based foods with desirable properties.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 4","pages":"Pages 278-286"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145435599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0