Nannan Hu, Weihua Qi, Jinying Zhu, Fuyin Zhao, Lin Xiu, Mingzhu Zheng, Jingsheng Liu
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Mechanistic studies on the effect of endogenous proteins on the starch retrogradation characteristics of corn before and after postharvest ripening.
The corn starch-protein complexes before postharvest ripening (JD-0) and after postharvest ripening (JD-40) were subjected to protease treatment, and the influence of protein on starch retrogradation was studied. Kinetic studies of starch retrogradation showed that protein reduced the retrogradation rate constant (k) of starch by 25.46 % (JD-0) and 7.48 % (JD-40), respectively. This was mainly reflected in the inhibition of short-range order, relative crystallinity and helix structure formation in the retrogradation process. In addition, low field strength nuclear magnetic resonance (LF-NMR) analyses also revealed that proteins inhibited starch retrogradation by isolating the precipitation of free water during retrogradation, causing the decrease in the viscoelasticity and firmness of the starch gel. Therefore, the inhibitory effect of proteins on starch retrogradation before postharvest ripening of corn-based food products was more relevant.
期刊介绍：
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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