Retrogradation inhibition of wheat starch with wheat oligopeptides

3.0 科研～小助 2025-09-01 4 4 3.89MB 8 页 1知币

侵权投诉

Food Chemistry 427 (2023) 136723

Available online 25 June 2023

Retrogradation inhibition of wheat starch with wheat oligopeptides

Liuyu Wan

, Xuedong Wang

, Hongyan Liu

, Shensheng Xiao

, Wenping Ding

Xiuyun Pan

, Yang Fu

Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China

Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China

Yiyantang (Yingcheng) Healthy Salt Manufacturing Co. LTD, Yingcheng 432400, China

ARTICLE INFO

Keywords:

Wheat oligopeptides

Wheat starch

Retrogradation

ABSTRACT

Starch staling greatly reduces the cereal products quality, and the staling retardation becomes a focus in current

research. The effect of wheat oligopeptide (WOP) on anti-staling properties of wheat starch (WS) was studied.

Rheology property indicated that WOP reduced WS viscosity, showing more liquid-like behavior. WOP improved

the water holding capacity, inhibited swelling power, and reduced the hardness of WS gels, which decreased

from 1200 gf to 800 gf compared with the control after 30 days storage. Meanwhile, the water migration of WS

gels were also reduced with WOP incorporation. The relative crystallinity of WS gel with 1% WOP was reduced

by 13.3%, and the pore size and the microstructure of gels was improved with WOP. Besides, the short-range

order degree reached the lowest value with 1% WOP. In conclusion, this study explained the interaction be-

tween WOP and WS, which was benecial to the application of WOP in WS-based food.

1. Introduction

Wheat, a worldwide grown cereal crop, is widely used as a staple

food and industrial raw material. Starch extracted from endosperm is the

main component in wheat our, accounting for generally 75% of the dry

weight (Kong, Zhu, Zhang, & Zhu, 2020). Therefore, the properties of

wheat starch (WS) play a key role in the quality of WS-based products.

The staling of starch is a complex physicochemical process, in which the

starch molecules change from disorder to ordered crystal shape during

storage. The starch particles are automatically arranged in an orderly

manner, and the adjacent intermolecular hydrogen bonds gradually

form a compact microcrystalline starch molecular bundle with high

crystallinity (Zhou et al., 2022). In addition, the retrogradation could be

divided into short-term and long-term retrogradation, and amylose and

amylopectin starch play a different role in the process of staling (Hu

et al., 2020). Short-term retrogradation is associated with the quickly

rearrangement of amylose at the beginning of storage. Long-term

retrogradation is related to the recrystalization of amylopectin within

weeks or even months (Niu, Zhang, Xia, Liu, & Kong, 2018). During the

staling process, the ability of starch to bind with water is weakened,

seriously affecting the quality of food materials, such as the deteriora-

tion of WS-based food.

So far, there are a lot of researches considering the effect of

polysaccharides and protein on the WS retrogradation during storage.

Recent study showed that cordyceps polysaccharides could reduce the

WS viscosity and prevent retrogradation (Kong et al., 2020). Whey

protein concentrate could weaken the starch network structure and

positively inhibit retrogradation process of WS gel (Zhang, Lin, Lei, &

Zhong, 2020). These results indicate that polysaccharides or proteins

may combine with starch through hydrogen bonds of their hydroxyl

groups, thus affecting starch retrogradation.

In recent years, soybean peptides, corn peptides, and other natural

active peptides have been the focus of research domestic and overseas

for their biological solid activity and biosafety (Wu et al., 2021). Wheat

oligopeptide (WOP) is extracted from wheat protein powder by targeted

enzyme digestion and specic wheat separation technology (Kumar

et al., 2019). It has the characteristics of low cost, easy absorption, and

good processing performance, which is regarded as a new resource food

with high research signicance and development potential. Recent

research proved that wheat oligopeptides can reduce blood pressure and

cholesterol, and have many biological activities such as immune regu-

lation and anti-oxidation (Yang et al., 2022).

However, there are few systematic and comprehensive studies on the

starch modication by WOP, and the mechanisms associated with the

potential impact of WOP on WS staling remain unclear. We studied the

effect of WOP on WS retrogradation during storage. The rheology,

* Corresponding author at: College of Food Science and Engineering, Wuhan Polytechnic University, Xuefu South Road 68, Wuhan 430023, China.

E-mail address: 15972083170@163.com (Y. Fu).

Contents lists available at ScienceDirect

Food Chemistry

journal homepage: www.elsevier.com/locate/foodchem

https://doi.org/10.1016/j.foodchem.2023.136723

Received 18 October 2022; Received in revised form 18 June 2023; Accepted 23 June 2023

Food Chemistry 427 (2023) 136723

gelatinization characteristics, crystal structure, long-range and short-

range molecular order degree, water migration, expansion degree and

solubility of wheat starch were systematically measured. Besides, the

microstructure of WOP-WS gel was observed, and we proposed the hy-

pothesis that WOP could inhibit the staling of WS gel by coating starch

particles and reducing starch leaching.

2. Materials and methods

2.1. Materials and preparation of WS-WOP gel

The WS (99% purity, 24.2% amylose content, 62.4% amylopectin

content, 13% moisture, dry basis) was obtained from Shanghai Yuanye

Bio-Technology Co., Ltd. The WOP (food-grade, 90% purity) obtained

from Xi’an BaiChuan Biological Technology Co., Ltd. (Xi’an, China) had

not been further puried. And other reagents were analytical grade.

WS (6%, w/v)-WOP (on the basis of WS, 0, 0.5, 1, 1.5%) gels were

made based on our recent work (Zhou et al., 2022). The mixture solution

was stirred at 30 ◦C for 30 min, then the mixture was heated at 95 ◦C for

30 min.

2.2. Dynamic rheology

The DHR-2 rheometer (TA Instruments, New Castle, DE, USA) was

used to measure dynamic rheological properties. A parallel plate ge-

ometry of 1 mm gap and 40 mm diameter was selected. Scanning was

performed at an angular frequency of 1–100 s

−1

in the linear viscoelastic

region of 1% strain under frequency sweep scanning. The energy storage

modulus (G

′

) and loss modulus (G

″

) of the gels were measured (Xiong, Li,

Shi, & Ye, 2017).

2.3. Pasting properties analysis (RVA)

The viscosity of WS-WOP was studied using rapid viscosity analyzer

(RVA-Super 4, Perten, Sweden). The settings were as follow, 50 ◦C for 1

min, heated to 95 ◦C at a constant rate of 12 ◦C /min and kept for 2.5

min, and then cooled back to 50 ◦C at the same rate and kept for 2 min.

The sample parameters were obtained by RVA software (Ma, Zhu, &

Wang, 2019).

2.4. Hardness test

The texture analyzer (TA.XTC-18, Shanghai Bosin Industrial Devel-

opment Co., Ltd., China) was used to evaluate the hardness property of

WS-WOP gels. The gel was placed under the center of TA/50 probe (Fu

et al., 2021). The setting was: pretest speed 1 mm/s, test speed 3 mm/s,

trigger force 5 g, compression variable 50%, and interval time 5 s. The

experiment was repeated 3 times.

2.5. X-ray diffraction (XRD)

The XRD patterns of lyophilized WS-WOP gel powders were

measured by Cu-K

irradiation (λ =1.54056 Å) at 40 kV and 40 mA

currents (XRD, Empyrean, PANalytical B.V, Netherlands). Samples were

scanned at room temperature with a frequency of 4◦/min ranging from 4

to 40◦. The relative crystallinity was analyzed with Jade 6.5 software

(Liu et al., 2020).

2.6. Low-eld nuclear magnetic resonance (LF-NMR)

In order to observe the water migration behavior of WS-WOP gel, LF-

NMR (NMI20-015 V, Niumag Electric Corporation, China) was used

(Xiao et al., 2020). Relaxation curves were obtained using CPMG (Carr-

Purcell-Meiboom-Gill) pulse sequence, and the relaxation time T2 and

the corresponding relative peak areas, as well as area ratios, were

calculated and recorded.

2.7. Solubility and swelling power

Swelling power (SP) and solubility (S) were determined with minor

modications based on previous study (Cui, Fang, Zhou, & Yang, 2014).

After the gel had cooled to room temperature, the 20 g starch gel was

weighed and transferred to a 50 ml centrifuge tube, centrifuged (TGL-

20bR, Shanghai Anting Scientic Instrument Factory, China) at 3000g

for 20 min, and the quantity of the precipitation was weighed in

centrifuge tube. Then the supernatant uid in 105 ◦C oven drying to

constant weight. S and SP were calculated according to Eqs. (1) and (2).

S(%) = [W2/W0] × 100 (1)

SP (g/g) = W1/[W0× (100% −S) ] (2)

represented the weight of the supernatant after drying (g), W

rep-

resented the starch weight on a dry basis (g), W

represented the weight

of the precipitate (g).

2.8. Water holding capacity (WHC)

The WS-WOP gel (20 g) was weighed and transferred to the 50 ml

centrifuge tube, then centrifuged at 10,000×g for 10 min, and the pre-

cipitate was weighed after removal of water (Liu, Hong, Gu, Li, & Cheng,

2015). WHC is calculated by the Eq. (3).

WHC (%) = W2/W1×100% (3)

In the formula: W

was the weight of gel (g); W

was the weight of the

remaining sediment (g).

2.9. Scanning electron microscopy (SEM)

The samples were quick-frozen (BDS3P, Guangdong Bandu Electric

Appliance Co., LTD., China) at −30 ◦C for 1 h and then lyophilized in a

vacuum freeze-dryer at a temperature of −65 ◦C for 72 h. Scanning

electron microscopy (Sigma 300, Zeiss, Germany) was used to take

pictures of the freeze-dried (FD-1A, Beijing Boyiakang Experimental

Instrument Co., Ltd., China) samples (Jia et al., 2022). The magnica-

tion was 500×.

2.10. Fourier-transform infrared spectroscopy (FTIR)

The lyophilized powder was mixed with dried potassium bromide at

a mass ratio of 1:100 and compacted, then placed on a Fourier transform

infrared spectrum sample holder (FTIR, Thermo Nicolet NEXUS670,

Thermo Fisher Science Inc., Waltham, USA). The sample was scanned at

wave numbers ranging of 4000–400 cm

−1

. Each was scanned 25 times

with a resolution of 4 cm

−1

. Omnic and Peakt software were used for

spectral analysis (Su et al., 2020).

2.11. Statistical analysis

The data were statistically analyzed by one-way Analysis of Variance

(ANOVA), and the mean was compared by Duncan’s multiple range test

(P <0.05). SPSS19.0 statistical analysis software was used for statistical

analysis.

3. Results and discussion

3.1. Dynamic rheology

To investigate the rheological properties of WOP-starch gels, G

′

and

″

values with different concentrations were detected. G

′

was the

modulus of elasticity, which was used to reect the staling property of

starch gels, in particular short-term amylose staling. G

″

reected the

viscosity modulus of starch gels, as well as its liquid-like property (Jia

L. Wan et al.

文档加载中……请稍候！
如果长时间未打开，您也可以点击刷新试试。

下载文档到电脑，查找使用更方便

1 知币 4人已下载

立即下载

Retrogradation inhibition of wheat starch with wheat oligopeptides.pdf

共8页,预览3页

还剩页未读，继续阅读

Retrogradation inhibition of wheat starch with wheat oligopeptides

相关推荐

开通VIP享超值会员特权

作者详情

相关内容

推荐作者

热门标签

举报选择: