Food and Fermentation Industries >

2023 , Vol. 49 >Issue 18: 365 - 373

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033372

Research on quality evaluation of starch gel foods based on starch retrogradation

  • MIAO Wenhui ,
  • LU Peijie ,
  • WANG Minghui ,
  • MA Mengtian ,
  • ZHANG Guixiang ,
  • ZHANG Xuejun ,
  • WANG Huadong ,
  • ZHANG Bingwen
Expand
  • 1(School of Biological Science and Technoloy, University of Jinan, Jinan 250002, China)
    2(Shandong Tianjiu Biotechnology Co.Ltd., Heze 274000, China)

Received date: 2022-08-19

  Revised date: 2022-09-19

  Online published: 2023-10-25

Fold

Abstract

Starch retrogradation is an essential treatment process for most starch gel food during production. But starch gels could over-regenerate during storage which reduced the edible value of food. In view of this, the scientific and effective utilization of starch retrogradation is of great significance to starch gel food processing and food quality improvement. Based on the formation mechanism and retrogradation mechanism of starch gel, the effects of physical and chemical properties, microstructure, digestive properties, and food quality on starch gel foods were discussed, and the potential mechanism was analyzed. The correlation between the changes in time, temperature, and other conditional factors during the retrogradation of starch gel and the macroscopic quality of food was explored. This paper pointed out that the retrogradation behavior would lead to different degrees of deterioration of starch gel foods in the process of improper long-term storage, and the appropriate short-term retrogradation and retrogradation temperature would have a positive impact on the specific production requirements, quality indicators, and functional characteristics of starch gel products. The evaluation and research of starch gel food quality can provide certain ideas and theoretical guidance for the selection and regulation of starch retrogradation and the precise improvement of gel food quality.

Key words： starch retrogradation; starch gel food; quality; influence law; research progress

Cite this article

MIAO Wenhui , LU Peijie , WANG Minghui , MA Mengtian , ZHANG Guixiang , ZHANG Xuejun , WANG Huadong , ZHANG Bingwen . Research on quality evaluation of starch gel foods based on starch retrogradation[J]. Food and Fermentation Industries, 2023 , 49(18) : 365 -373 . DOI: 10.13995/j.cnki.11-1802/ts.033372

References

[1] WANG S J, LI C L, COPELAND L, et al.Starch retrogradation:A comprehensive review[J].Comprehensive Reviews in Food Science and Food Safety, 2015, 14(5):568-585.
[2] BOJARCZUK A, SKA ,PSKA S, MOUSAVI KHANEGHAH A, et al.Health benefits of resistant starch:A review of the literature[J].Journal of Functional Foods, 2022, 93:105094.
[3] 董宏浩, 徐丽, 全珂, 等.鲜湿米粉品质劣变机理及保鲜技术研究进展[J].中国粮油学报, 2021, 36(3):161-168.
DONG H H, XU L, QUAN K, et al.Research progress in quality deterioration mechanism and preservation technology of fresh rice noodles[J].Journal of the Chinese Cereals and Oils Association, 2021, 36(3):161-168.
[4] HIRAO K, KONDO T, KAINUMA K, et al.Starch gel foods in cookery science:Application of native starch and modified starches[J].Journal of Biorheology, 2021, 35(1):29-41.
[5] 孙川惠. 高抗性淀粉木耳粉丝、香蕉粉冻的研制及品质评价[D].济南:济南大学, 2015.
SUN C H.Development and quality evaluation of agaric vermicelli and banana powder jelly with high resistant starch[D].Jinan:University of Jinan, 2015.
[6] 许粟, 姚绍炉, 刘宇泽, 等.响应面优化淀粉型刺梨凝胶软糖配方工艺[J].食品工业科技, 2022, 43(17):240-247.
XU S, YAO S L, LIU Y Z, et al.Optimization of preparation processing of starchy roxburgh rose gel soft sweet by response surface analysis[J].Science and Technology of Food Industry, 2022, 43(17):240-247.
[7] MIHAYLOVA D, POPOVA A, GORANOVA Z, et al.The perspective of nectarine fruit as a sugar substituent in puddings prepared with corn and rice starch[J].Foods, 2021, 10(11):2563.
[8] FREDRIKSSON H, SILVERIO J, ANDERSSON R, et al.The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches[J].Carbohydrate Polymers, 1998, 35(3-4):119-134.
[9] CHEN L, REN F, YU X P, et al.Pasting investigation, SEM observation and the possible interaction study on rice starch-pullulan combination[J].International Journal of Biological Macromolecules, 2015, 73:45-48.
[10] 王宏伟, 许可, 张艳艳, 等.淀粉老化的影响因素及其检测技术研究进展[J].轻工学报, 2021, 36(1):17-29.
WANG H W, XU K, ZHANG Y Y, et al.An review on the factors affecting starch retrogradation and progress in detecting techniques[J].Journal of Light Industry, 2021, 36(1):17-29.
[11] 赵敏. 淀粉类凝胶食品制备及特性研究[D].西安:陕西科技大学, 2014.
ZHAO M.Study on the preparation and charasteristics of starch gel foods[D].Xi′an:Shaanxi University of Science ＆ Technology, 2014.
[12] ZHAI Y T, LI X X, BAI Y X, et al.Maltogenic α-amylase hydrolysis of wheat starch granules:Mechanism and relation to starch retrogradation[J].Food Hydrocolloids, 2022, 124:107256.
[13] HUANG S Q, CHAO C, YU J L, et al.New insight into starch retrogradation:The effect of short-range molecular order in gelatinized starch[J].Food Hydrocolloids, 2021, 120:106921.
[14] 张晶. 超高压处理对燕麦淀粉/β-葡聚糖复配体系的影响及抑制淀粉老化机制的研究[D].呼和浩特:内蒙古农业大学, 2021.
ZHANG J.Study on the effects of ultra-high pressure treatment on oat starch/β-glucan compound system and mechanism of Inhibiting retrogradation of starch[D].Hohhot:Inner Mongolia Agricultural University, 2021.
[15] 陶雨辰, 丁燕燕, 何李晔紫, 等.淀粉凝胶冷藏过程中水分分布、流变性、热焓值和晶体结构的变化[J].安徽农业大学学报, 2019, 46(4):570-575.
TAO Y C, DING Y Y, HE L, et al.Changes in water distribution, rheology, thermal enthalpy and crystal structure during starch gel freezing[J].Journal of Anhui Agricultural University, 2019, 46(4):570-575.
[16] LEMOS A M, ABRAÃO A S, CRUZ B R, et al.Effect of granular characteristics on the viscoelastic and mechanical properties of native chestnut starch (Castanea sativa Mill)[J].Food Hydrocolloids, 2015, 51:305-317.
[17] MAO H J, LI J, CHEN Z J, et al.Molecular structure of different prepared pyrodextrins and the inhibitory effects on starch retrogradation[J].Food Research International, 2021, 143:110305.
[18] 赵思明, 熊善柏, 张声华.稻米淀粉糊老化过程的流变学和质构特性[J].华中农业大学学报, 2002,21(2):161-165.
ZHAO S M, XIONG S B, ZHANG S H.Study on the rheological properties and texture of rice paste during retrogradation[J].Journal of Huazhong Agricultural University, 2002,21(2):161-165.
[19] GE Z Z, WANG W J, GAO S S, et al.Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles[J].Journal of the Science of Food and Agriculture, 2022, 102(2):644-652.
[20] ZENG X X, ZHENG B, XIAO G S, et al.Synergistic effect of extrusion and polyphenol molecular interaction on the short/long-term retrogradation properties of chestnut starch[J].Carbohydrate Polymers, 2022, 276:118731.
[21] XU N, ZHANG Y, ZHANG G Z, et al.Effects of insoluble dietary fiber and ferulic acid on rheological and thermal properties of rice starch[J].International Journal of Biological Macromolecules, 2021, 193:2260-2270.
[22] SHU L, DHITAL S, JUNEJO S A, et al.Starch retrogradation in potato cells:Structure and in vitro digestion paradigm[J].Carbohydrate Polymers, 2022, 286:119261.
[23] 房子蔚, 王雨生, 于真, 等.山梨糖醇和麦芽糖醇对玉米淀粉糊化和老化性质的影响[J].食品科技, 2022, 47(7):217-223.
FANG Z W, WANG Y S, YU Z, et al.Effects of sorbitol and maltitol on the gelatinization and retrogradation properties of corn starch[J].Food Science and Technology, 2022, 47(7):217-223.
[24] 郭鑫, 申慧珊, 宋燕, 等.红外烘焙马铃薯贮藏及老化品质评价[J].食品工业, 2021, 42(9):65-71.
GUO X, SHEN H S, SONG Y, et al.Storage quality analysis and starch aging quality evaluation of infrared baked potato[J].The Food Industry, 2021, 42(9):65-71.
[25] 代云飞, 高海燕, 姜继凯, 等.温度调控红薯淀粉老化特性的研究[J].河南科技学院学报(自然科学版), 2021, 49(2):22-26;33.
DAI Y F, GAO H Y, JIANG J K, et al.Study on the aging characteristics of sweet potato starch controlled by temperature[J].Journal of Henan Institute of Science and Technology(Natural Science Edition), 2021, 49(2):22-26;33.
[26] 龚玉圆. 冷冻对燕麦窝窝品质变化影响及机制初探[D].西安:陕西师范大学, 2021.
GONG Y Y.Effect of freezing on quality change of oat nest and its mechanism[D].Xi′an:Shaanxi Normal University, 2021.
[27] 李玉娥, 闫舟, 王晓闻, 等.红芸豆淀粉及其变性淀粉性质比较[J].食品工业, 2019, 40(2):117-121.
LI Y E, YAN Z, WANG X W, et al.Comparative the properties of red kidney bean starch and its modified starch[J].The Food Industry, 2019, 40(2):117-121.
[28] 周虹先. 盐对淀粉糊化及老化特性的影响[D].武汉:华中农业大学, 2014.
ZHOU H X.Effects of different salts on the gelatinization and retrogradation properties of starch[D].Wuhan:Huazhong Agricultural University, 2014.
[29] 王欢, 贾强, 黄利华, 等.红树莓多酚提取物对大米淀粉理化性质和体外消化性能的影响[J].食品科技, 2021, 46(9):265-270.
WANG H, JIA Q, HUANG L H, et al.Effects of polyphenol extract of red raspberry on physicochemical properties and in vitro digestibility of rice starch[J].Food Science and Technology, 2021, 46(9):265-270.
[30] LIU X, CHAO C, YU J L, et al.Mechanistic studies of starch retrogradation and its effects on starch gel properties[J].Food Hydrocolloids, 2021, 120:106914.
[31] XU S Y, DONG R, LIU Y, et al.Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage[J].Journal of Cereal Science, 2020, 92:102921.
[32] 胡文轩, 陈洁, 吕莹果, 等.胶凝化工艺对年糕水分分布状态和微观结构的影响[J].中国食品学报, 2021, 21(1):103-114.
HU W X, CHEN J, LYU Y G, et al.Effects of gelation process on water distribution and microstructure of rice cake[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(1):103-114.
[33] 陶雨辰. 籼米和糯米淀粉的理化性质及其凝胶冷藏中老化特性的研究[D].合肥:安徽农业大学, 2019.
TAO Y C.Physicochemical properties of indica and glutinous rice starch and their aging characteristics in gel refrigeration[D].Hefei:Anhui Agricultural University, 2019.
[34] ZHANG Y F, CHEN C, CHEN Y, et al.Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation[J].Food Hydrocolloids, 2019, 91:136-142.
[35] 李雯雯. 玉米淀粉的高支化改性及其对回生性质的影响[D].无锡:江南大学, 2016.
LI W W.Highly branching treatment of corn starch and its effect on starch retrogradation properties[D].Wuxi:Jiangnan University, 2016.
[36] 段春月. 板栗淀粉理化特性及老化机理研究[D].秦皇岛:河北科技师范学院, 2021.
DUAN C Y.Study on physicochemical properties and aging mechanism of chestnut starch[D].Qinhuangdao:Hebei Normal University of Science & Technology, 2021.
[37] 董慧娜, 汪磊, 陈洁, 等.板栗淀粉-脂质复合物对淀粉老化性质的影响[J].河南工业大学学报(自然科学版), 2022, 43(1):49-57.
DONG H N, WANG L, CHEN J, et al.Effects of fatty acids and cooking methods on aging properties of chestnut starch[J].Journal of Henan University of Technology(Natural Science Edition), 2022, 43(1):49-57.
[38] NO J, MUN S, SHIN M.Microstructure, texture and rheology properties of sweet potato starch gels purified from korean cultivars during storage[J].Korean Journal of Food and Cookery Science, 2018, 34(2):186-194.
[39] WU Y, CHEN Z X, LI X X, et al.Retrogradation properties of high amylose rice flour and rice starch by physical modification[J].LWT-Food Science and Technology, 2010, 43(3):492-497.
[40] 张露, 符珍, 林莹, 等.桄榔淀粉老化特性的研究[J].食品研究与开发, 2019, 40(18):25-30.
ZHANG L, FU Z, LIN Y, et al.Study on retrogradation properties of Arenga pinnata starch[J].Food Research and Development, 2019, 40(18):25-30.
[41] JIANG J K, ZENG J, GAO H Y, et al.Effect of low temperature on the aging characteristics of a potato starch gel[J].International Journal of Biological Macromolecules, 2020, 150:519-527.
[42] CHI C D, LI X X, HUANG S X, et al.Basic principles in starch multi-scale structuration to mitigate digestibility:A review[J].Trends in Food Science & Technology, 2021, 109:154-168.
[43] HIZUKURI S.X-ray diffractometric studies on starches part Ⅵ[J].Agricultural and Biological Chemistry, 1961, 25(1):45-49.
[44] 谢涛, 李英.不同储藏温度下重结晶锥栗淀粉的回生动力学[J].中国粮油学报, 2017, 32(10):45-48.
XIE T, LI Y.Retrogradation kinetics of recrystallized Castanea henryi starches at different storage temperatures[J].Journal of the Chinese Cereals and Oils Association, 2017, 32(10):45-48.
[45] 王充, 张国权, 罗勤贵, 等.淀粉凝胶储藏过程中消化和质构特性的变化[J].中国粮油学报, 2012, 27(4):32-37.
WANG C, ZHANG G Q, LUO Q G, et al.Study on digestibility and texture properties changes of starch gels during storage[J].Journal of the Chinese Cereals and Oils Association, 2012, 27(4):32-37.
[46] 姚月华, 唐宁, 杨舒莹, 等.高抗性淀粉箭筈豌豆粉丝的制备及品质评价[J].中国粮油学报, 2021, 36(6):58-65.
YAO Y H, TANG N, YANG S Y, et al.Evaluation on development and quality of high resistance starch vermicelli[J].Journal of the Chinese Cereals and Oils Association, 2021, 36(6):58-65.
[47] TIAN Y, LI M, LIU X X, et al.Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodles[J].Food Chemistry, 2021, 344:128702.
[48] LI J T, HAN W F, XU J D, et al.Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating[J].Starch-Stärke, 2014, 66(5-6):549-557.
[49] 黄峻榕, 伏佳静, 蒲华寅, 等.凉皮(面皮)贮藏过程中的回生行为及其机理[J].陕西科技大学学报, 2021, 39(6):39-44+50.
HUANG J R, FU J J, PU H Y, et al.Retrogradation behavior and mechanisms of Liangpi (Mianpi) during storage[J].Journal of Shaanxi University of Science & Technology, 2021, 39(6):39-44;50.
[50] 张灿. 无明矾马铃薯鲜湿粉条的研制及其保鲜研究[D].雅安:四川农业大学, 2020.
ZHANG C.Research on the preparation and preservation of alum-free potato fresh vermicelli[D].Yaan:Sichuan Agricultural University, 2020.
[51] 曹世阳. 影响大米淀粉凝胶品质的因素及其对鲜湿米粉食用品质影响的研究[D].南宁:广西大学, 2017.
CAO S Y.Study on the factors affecting the quality of rice starch gel and the effect on the edible quality of fresh[D].Nanning:Guangxi University, 2017.
[52] 黄倩, 高金梅, 郭洪梅, 等.3种杂豆淀粉回生过程的理化特性研究[J].食品研究与开发, 2017, 38(10):22-27.
HUANG Q, GAO J M, GUO H M, et al.Study on physicochemical properties of 3 kinds of legume starch during retrogradation[J].Food Research and Development, 2017, 38(10):22-27.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.