Preparation and Mechanism Analysis of Boiling Resistance of the Fresh Alum-Free Sweet Potato Vermicelli Containing Gliadin Fractions.

Alum, an essential additive in sweet potato vermicelli (SPV) production, is harmful to health. To eliminate the harm to the human body caused by alum in sweet potato vermicelli, and considering the different viscous properties of gliadin fractions, an experiment was performed to replace alum with gliadin fractions to enhance the boiling resistance of SPV in this study. The results showed that the longest boiling-resistant time of fresh SPV extended to 34.

The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage.

Hardness constitutes one of the primary performance indices of bread. However, there is scarce literature regarding the study of the mechanisms of increased hardness in different breads. In this paper, the hardness and retrogradation rates of five popular brands of bread (DaliGarden, Mankattan, MianLunSi, TOLY, and ZhengMao) in China during storage at room temperature were determined, and the mechanism of increased hardness was revealed by the results in terms of Fourier transform infrared spectroscopy (FTIR), disulfide bonds, C solid-state nuclear magnetic resonance (NMR), X-ray diffraction, and differential scanning calorimetry (DSC).

Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch.

This study evaluated the effects of four highland barley proteins (HBPs), namely, albumin, globulin, gliadin and glutenin, on the short-term retrogradation of highland barley starch (HBS). The findings reveal that HBPs could reduce the viscosity, storage modulus and hardness of HBS, with albumin and globulin showing more prominent effects. Furthermore, with the addition of HBPs, the loss tangent (tan δ) of HBS loss increased from 0.

Effects of three glutenins extracted in acidic, neutral and alkaline urea solutions on the retrogradation of wheat amylose and amylopectin.

Three glutenins (glutenin 1, glutenin 2, and glutenin 2) were extracted in acidic, neutral and alkaline urea solutions respectively. All of the three glutenins are rich in glutamic acid (Glu, >30 %) and proline (Pro, >20 %). Glutenin 1, extracted at pH 5, shows higher contents of hydrophilic amino acids as serine (Ser, 5.

Effects of Amylopectins from Five Different Sources on Disulfide Bond Formation in Alkali-Soluble Glutenin.

Wheat, maize, cassava, mung bean and sweet potato starches have often been added to dough systems to improve their hardness. However, inconsistent effects of these starches on the dough quality have been reported, especially in refrigerated dough. The disulfide bond contents of alkali-soluble glutenin (ASG) have direct effects on the hardness of dough.

Progress of Microencapsulated Phycocyanin in Food and Pharma Industries: A Review.

Phycocyanin is a blue fluorescent protein with multi-bioactive functions. However, the multi-bioactivities and spectral stability of phycocyanin are susceptible to external environmental conditions, which limit its wide application. Here, the structure, properties, and biological activity of phycocyanin were discussed.

The anti-retrogradation properties of maize amylopectin treated by being co-crystallized with NaCl.

Long-term retrogradation of amylopectin always leads to the quality deterioration of starch-based food. In this paper, the purified maize amylopectin was co-crystallized with NaCl to obtain anti-retrograded amylopectin. The results showed that the retrogradation rate of maize amylopectin dropped directly from 27.

Research on the influences of two alcohol soluble glutenins on the retrogradation of wheat amylopectin/amylose.

Two alcohol soluble glutenins (ASGLUs) were extracted from gluten and further separated by column chromatography. The ASGLUs with Mw lower than 20,000 (ASGLU 1) and Mw higher than 70,000 (ASGLU 2) show the total amino acid contents of 86.71 g/100 g and 62.

Identification of the main retrogradation-related properties of rice starch.

The retrogradation of rice in shelf life is the biggest barrier to the industrial production of traditional foods using rice as material. Many rice breeders have tried their best to screen low-retrogradation rice cultivars without a specific indicator. To identify the main retrogradation-related properties of rice, the starch, amylose, and amylopectin from 16 rice cultivars were extracted from rice powder and their physicochemical properties, such as visible absorbance, infrared, average molecule weight (amylopectin), chain-length distribution (amylopectin), X-ray diffraction, and differential scanning calorimetry, were determined.

Effects of protein in wheat flour on retrogradation of wheat starch.

Albumins, globulins, gliadins, and glutenins were isolated from wheat flour and the effects of those proteins on retrogradation of wheat starch were investigated. The results showed that only glutenins retarded retrogradation of wheat starch and other 3 proteins promoted it. The results of IR spectra proved that no S-S linkage formed during retrogradation of wheat starch blended with wheat proteins.

Retrograded maize starch used as a medium to enrich Monascus from the air in winter.

Red pigments extracted from fungus Monascus are used for food coloration in China. Wild-growing Monascus spores are usually enriched in the yeast and mold media in the air, but those media are also favorable for yeast and bacteria. In the paper, Monascus species have grown in retrograded maize starch lain in air outdoors in winter, molds, yeast or bacteria colonies have been absent.

The properties of different cultivars of Jinhai sweet potato starches in China.

IR, (13)C NMR, X-ray diffraction and DSC applied to study the physicochemical properties of starches from six different cultivars of Jinhai (I-VI) sweet potato strains in China. Jinhai II showed the highest rate of retrogradation while Jinhai III showed the lowest in all studied cultivars. The hydrolysis rates of those starches by α-amylase were from 98.

The retrogradation properties of glutinous rice and buckwheat starches as observed with FT-IR, 13C NMR and DSC.

The experiment was conducted to study the retrogradation properties of glutinous rice and buckwheat starch with wavelengths of maximum absorbance, FT-IR, (13)C NMR, and DSC. The results show that the starches in retrograded glutinous rice starch and glutinous rice amylopectin could not form double helix. The IR results show that protein inhabits in glutinous rice and maize starches in a different way and appearance of C-H symmetric stretching vibration at 2852 cm(-1) in starch might be appearance of protein.

Screening of seeds prepared from retrograded potato starch to increase retrogradation rate of maize starch.

In this paper, retrograded potato starches treated by oxalic, hydrochloric and citric acids and/with amylase respectively, as seed crystals, are added into maize starch paste to increase maize starch retrogradation rate. The results show that addition of seed accelerates maize starch retrogradation greatly. Seed prepared from retrograded potato starch treated by oxalic acid increases maize starch retrogradation rate most, from 1.

Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis.

Starch retrogradation is the main cause of quality deterioration of starch-containing foods during storage. The purpose of this study is to find out whether certain soy protein polypeptide in hydrolysates will retard maize starch retrogradation. The results show that all soy protein hydrolysates retard maize starch retrogradation to a certain extent.

Retrograded starches as potential anodes in lithium-ion rechargeable batteries.

Retrograded starch is a crystal formed by starch molecules with hydrogen bonds. Many literatures have reported its physicochemical character, but its crystal structure is so far unclear. As we isolate amylose and amylopectin from retrograded maize, sweet potato and potato starches in 4.

A new proposed sweet potato starch granule structure--pomegranate concept.

There are two competing concepts about organization of starch granule, fibrillar concept (or amylopectin clustering concept) and blocklet concept. A new micrograph of gelatinized sweet potato starch mixed with lactose might combine the two concepts and recover the mysterious structure of starch granule. Here we propose a possible granule structure of sweet potato starch by analyzing its gelatinization micrographs mixed with different carbohydrates.

A possible structure of retrograded maize starch speculated by UV and IR spectra of it and its components.

"Retrogradation" has been used to describe the changes that occur in starch after gelatinization, from an initially amorphous state to a more ordered or crystalline state, which has a significant impact on starch application in food, textiles and materials fields. But mechanism of starch retrogradation is still unclear until now and there is no breakthrough in this area. Here we are speculating a possible structure of retrograded maize starch by UV (binding with iodine) and IR spectra of it and its compositions.

The effects of electrolysis at room temperature on retrogradation of sweet potato starch.

The effects of electrolysis at room temperature on formation of sweet potato retrograded starch were studied by photographic method in the paper. The optimal parameters of electrolytic preparation of sweet potato retrograded starch were determined. The ratio between sweet potato starch and water was 10 g/100 mL with addition of NaCl 1.

A photographic approach to the possible mechanism of retrogradation of sweet potato starch.

Although the subject of starch retrogradation has been studied for about 20 years, the mechanism of starch retrogradation seems not yet to be completely established. In this paper, the possible retrogradation mechanism of sweet potato starch was postulated from four optical micrographs at the stages of melting of the starch granules, autoclaving treatment and aging. The possible process of retrogradation consists of three stages.