用干分馏豌豆淀粉和玉米淀粉制备的无明胶果冻糖果的流变学和结构

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-16 DOI:10.1016/j.foodhyd.2025.111757

Vittoria Latrofa, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone, Carmine Summo

{"title":"用干分馏豌豆淀粉和玉米淀粉制备的无明胶果冻糖果的流变学和结构","authors":"Vittoria Latrofa, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone, Carmine Summo","doi":"10.1016/j.foodhyd.2025.111757","DOIUrl":null,"url":null,"abstract":"<div><div>Dry-fractionated (DF) starches are considered co-products of protein production and remain underutilized in food applications, where isolated starches are generally preferred. This study aimed to characterize DF pea starch, compare it with conventional corn starch, and evaluate their potential as sustainable alternatives to gelatin in jelly candies. Gelatin-based jelly candies were prepared as the control (G).</div><div>DF pea starch exhibited a higher amylose content and water solubility index compared to corn starch. Least gelling concentration (LGC) was determined to be 16 % for DF pea starch, 12 % for corn starch, and 6 % for gelatin. Based on these values, three jelly candy formulations were developed by increasing the starch content by 4 % and 8 % above the respective LGC. Microscale and macroscale structural behaviors were evaluated using rheological tests and texture profile analysis (TPA), respectively. All jelly candies demonstrated a solid-like structure, as evidenced by a predominance of storage modulus (G′) over loss modulus (G″). DF pea-based jelly candies showed a significantly higher consistency index (1528 ± 58) than those made with corn starch (555 ± 158). However, DF pea starch candies had the lowest degree of structural recovery (mean value of 1.03 %), indicating a fragile gel network, as confirmed by the texture map and TPA results. DF pea-based jelly candies exhibited a more intense color compared to the other samples. These findings suggest that, despite some structural limitations that may require further optimization, DF pea starch is promising as a plant-based gelling agent in the formulation of vegan jelly candies.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111757"},"PeriodicalIF":11.0000,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches\",\"authors\":\"Vittoria Latrofa, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone, Carmine Summo\",\"doi\":\"10.1016/j.foodhyd.2025.111757\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Dry-fractionated (DF) starches are considered co-products of protein production and remain underutilized in food applications, where isolated starches are generally preferred. This study aimed to characterize DF pea starch, compare it with conventional corn starch, and evaluate their potential as sustainable alternatives to gelatin in jelly candies. Gelatin-based jelly candies were prepared as the control (G).</div><div>DF pea starch exhibited a higher amylose content and water solubility index compared to corn starch. Least gelling concentration (LGC) was determined to be 16 % for DF pea starch, 12 % for corn starch, and 6 % for gelatin. Based on these values, three jelly candy formulations were developed by increasing the starch content by 4 % and 8 % above the respective LGC. Microscale and macroscale structural behaviors were evaluated using rheological tests and texture profile analysis (TPA), respectively. All jelly candies demonstrated a solid-like structure, as evidenced by a predominance of storage modulus (G′) over loss modulus (G″). DF pea-based jelly candies showed a significantly higher consistency index (1528 ± 58) than those made with corn starch (555 ± 158). However, DF pea starch candies had the lowest degree of structural recovery (mean value of 1.03 %), indicating a fragile gel network, as confirmed by the texture map and TPA results. DF pea-based jelly candies exhibited a more intense color compared to the other samples. These findings suggest that, despite some structural limitations that may require further optimization, DF pea starch is promising as a plant-based gelling agent in the formulation of vegan jelly candies.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"170 \",\"pages\":\"Article 111757\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-07-16\",\"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/S0268005X25007179\",\"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}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25007179","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

摘要

干分馏（DF）淀粉被认为是蛋白质生产的副产品，在食品应用中仍未得到充分利用，在食品应用中，分离淀粉通常是首选。本研究旨在表征DF豌豆淀粉，将其与传统玉米淀粉进行比较，并评估其作为果冻糖果中明胶的可持续替代品的潜力。制备明胶基果冻糖作为对照(G)。DF豌豆淀粉的直链淀粉含量和水溶性指数均高于玉米淀粉。确定DF豌豆淀粉的最小胶凝浓度（LGC）为16%，玉米淀粉为12%，明胶为6%。在此基础上，分别在各自LGC的基础上增加4%和8%的淀粉含量，开发了三种果冻糖配方。通过流变试验和织构分析（TPA）分别对其微观和宏观结构行为进行了评价。所有果冻糖都表现出固体状结构，存储模量（G '）优于损耗模量（G″）。DF豆基软糖的稠度指数（1528±58）显著高于玉米淀粉软糖（555±158）。然而，DF豌豆淀粉糖的结构恢复程度最低（平均值为1.03%），表明一个脆弱的凝胶网络，正如纹理图和TPA结果所证实的那样。与其他样品相比，DF豌豆果冻糖果表现出更强烈的颜色。这些发现表明，尽管存在一些可能需要进一步优化的结构限制，DF豌豆淀粉作为植物基胶凝剂在纯素果冻糖果的配方中是有希望的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

$Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches$

查看原文本刊更多论文

Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches

Dry-fractionated (DF) starches are considered co-products of protein production and remain underutilized in food applications, where isolated starches are generally preferred. This study aimed to characterize DF pea starch, compare it with conventional corn starch, and evaluate their potential as sustainable alternatives to gelatin in jelly candies. Gelatin-based jelly candies were prepared as the control (G).

DF pea starch exhibited a higher amylose content and water solubility index compared to corn starch. Least gelling concentration (LGC) was determined to be 16 % for DF pea starch, 12 % for corn starch, and 6 % for gelatin. Based on these values, three jelly candy formulations were developed by increasing the starch content by 4 % and 8 % above the respective LGC. Microscale and macroscale structural behaviors were evaluated using rheological tests and texture profile analysis (TPA), respectively. All jelly candies demonstrated a solid-like structure, as evidenced by a predominance of storage modulus (G′) over loss modulus (G″). DF pea-based jelly candies showed a significantly higher consistency index (1528 ± 58) than those made with corn starch (555 ± 158). However, DF pea starch candies had the lowest degree of structural recovery (mean value of 1.03 %), indicating a fragile gel network, as confirmed by the texture map and TPA results. DF pea-based jelly candies exhibited a more intense color compared to the other samples. These findings suggest that, despite some structural limitations that may require further optimization, DF pea starch is promising as a plant-based gelling agent in the formulation of vegan jelly candies.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

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.