Effects of <i>Artemisia sphaerocephala</i> Krasch Gumon on the Thermal, Textural and Rheological Properties of Potato Starch Gel

MENG Jie; YUN Xueyan; CHEN Qianru; DONG Tungalag

doi:10.13386/j.issn1002-0306.2020120197

Volume 42 Issue 16

Aug. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(16): 66-74. > DOI: 10.13386/j.issn1002-0306.2020120197

MENG Jie, YUN Xueyan, CHEN Qianru, et al. Effects of Artemisia sphaerocephala Krasch Gumon on the Thermal, Textural and Rheological Properties of Potato Starch Gel[J]. Science and Technology of Food Industry, 2021, 42(16): 66−74. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120197.

Citation:

PDF (1290 KB)

Effects of Artemisia sphaerocephala Krasch Gumon on the Thermal, Textural and Rheological Properties of Potato Starch Gel

College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China

More Information

Received Date: December 22, 2020
Available Online: June 07, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the extraction technology of Artemisia sphaerocephala Krasch gum and study the effect of Artemisia sphaerocephala Krasch gum on the properties of potato starch gel, ultrasonic assisted water extraction method was used to extract Artemisia sphaerocephala Krasch gum, and the optimum conditions were obtained by orthogonal test. And the effects of potato starch added with Artemisia sphaerocephala Krasch gum on its properties were studied by differential scanning calorimetry and scanning electron microscope. The results showed that the yield of Artemisia sphaerocephala Krasch gum was as high as 20.7% when the ratio of material to liquid was 1:40, the temperature was 50 ℃, and the time was 1.5 h. The gelatinization initial temperature and gelatinization terminating temperature of potato starch paste were increased, and the enthalpy ΔH was also increased after adding Artemisia sphaerocephala Krasch gum. The microstructural observation showed that the starch paste network with a lower amount of Artemisia sphaerocephala Krasch gum (0.1%~0.5%) was more and more compact, with uniform distribution of pores and small interstices. At the same time, the textural characteristics of starch paste were observed, and the hardness and elasticity were increased. The dynamic rheological experiments showed that additive amount of Artemisia sphaerocephala Krasch gum at a lower level (0.1%~0.5%), the values of G' and G'' were significantly increased, the viscoelasticity of potato starch paste was increased, and the tanδ value was significantly decreased, and then additive amount of Artemisia sphaerocephala Krasch gum at a higher level (1.0%), the values of G' and G'' were significantly decreased. Static rheological experiments showed that the potato starch treated with Artemisia sphaerocephala Krasch gum was pseudoplastic fluid, and starch paste viscosity coefficient K increased, fluid index n decreased, the addition of Artemisia sphaerocephala Krasch gum was 0.3% potato starch paste decreased the thixotropic ring area, which improved the shear stability of the system. Therefore, a lower level (0.1%~0.5%) of Artemisia sphaerocephala Krasch gum could enhance the gel texture properties of potato starch, while a higher supplemental level (1.0%) had a negative effect on the gel texture properties.
- Artemisia sphaerocephala Krasch gum,
- potato starch,
- gel,
- thermal properties,
- rheological properties,
- texture properties

FullText(HTML)

References (46)

References

[1]	王丽, 罗红霞, 李淑荣, 等. 马铃薯中直链淀粉和支链淀粉含量测定方法的优化[J]. 食品工业科技,2017,38(17):220−223.
[2]	王子逸, 张宾佳, 赵思明, 等. 不同品种马铃薯淀粉的多层次结构和理化特性研究[J]. 中国粮油学报,2019,34(3):24−30.
[3]	Yu Z, Wang Y, Chen H, et al. The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate[J]. Food Hydrocolloids,2018,81(AUG):77−86.
[4]	潘丽华. 不同理化条件下, 亚麻籽胶对肌原纤维蛋白凝胶特性的影响[D]. 南京: 南京农业大学, 2016.
[5]	洪文龙, 曹淼, 耿婉. 不同淀粉对面团流变学特性的影响[J]. 农产品加工(上),2016(8):1−4.
[6]	胡方洋, 陈金玉, 张坤生, 等. 薯类淀粉与卡拉胶共混体系特性及其对肌原纤维蛋白凝胶特性的影响[J]. 食品工业科技,2020,41(2):1−8.
[7]	龙明秀, 吴凤玉, 田竹希, 等. 魔芋胶对甘薯淀粉流变学特性及粉条品质的影响[J]. 现代食品科技,2018,34(12):26−33.
[8]	陈金玉, 张坤生, 王轻, 等. 马铃薯淀粉与食用胶共混体系流变特性与冻融稳定性研究[J]. 食品研究与开发,2020,41(11):17−22. doi: 10.12161/j.issn.1005-6521.2020.11.003
[9]	周姗姗, 刘国栋, 顾正彪, 等. 瓜尔胶对木薯淀粉消化性、糊化特性、水分运动性的影响[J]. 食品工业科技,2015,36(9):111−115.
[10]	李远, 辛士刚, 赵秀红, 等. 瓜尔豆胶对马铃薯淀粉消化性和糊化特性的影响[J]. 食品工业科技,2019,40(8):61−65.
[11]	杨续金, 刘阳, 范贵生, 贾红. 影响沙蒿籽胶表观黏度的因素[J]. 食品科学,2015,36(17):114−117. doi: 10.7506/spkx1002-6630-201517022
[12]	袁程程, 张坤生, 任云霞. 沙蒿胶对虾蛄肌原纤维蛋白凝胶特性的影响[J]. 食品科学,2017(5):111−115. doi: 10.7506/spkx1002-6630-201705018
[13]	李娟. 沙蒿籽内含物与其多糖提纯及ASP-1的结构和抗氧化性的研究[D]. 北京: 北京林业大学, 2016.
[14]	王馨南. 沙蒿籽中化学成分及其作用靶点的研究[D]. 沈阳: 中国医科大学, 2017.
[15]	Zhang J, Hu X Z, Li J, et al. Comparative effect of oat β-glucan and Artemisia sphaerocephala Krasch. polysaccharide on physiological properties and gut microbes in HFA Mice[J]. 食品科学,2015,36(9):146−153. doi: 10.7506/spkx1002-6630-201509027
[16]	陈晋芳, 王玮, 郝利平. 醇沉法提取沙蒿籽胶工艺的研究[J]. 食品工程,2016(3):41−44. doi: 10.3969/j.issn.1673-6044.2016.03.011
[17]	秦振平, 曹庆生, 樊世科. 食用沙蒿胶的提取研究[J]. 食品科学,2001(8):54−56. doi: 10.3321/j.issn:1002-6630.2001.08.013
[18]	李林强, 刘进荣. 沙蒿胶多糖提取工艺条件研究[J]. 中国粮油学报,2004(6):51−53. doi: 10.3321/j.issn:1003-0174.2004.06.014
[19]	李晓, 陈洁, 彭源, 等. 超声辅助提取秋葵粗多糖的工艺优化及其体外抗氧化性研究[J]. 食品科技,2019,44(4):211−219.
[20]	范宏亮. 微波、超声波提取工艺对大豆种皮多糖乳化性质影响及多糖工厂设计[D]. 锦州: 渤海大学, 2019.
[21]	李立敏, 杨豫菘, 成立新, 等. 茶多酚对羊肉肌原纤维蛋白凝胶特性的影响[J]. 肉类研究,2020,34(3):8−13.
[22]	Jia F, Ma Z, Hu X. Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition[J]. International Journal of Biological Macromolecules,2020,150:605−616. doi: 10.1016/j.ijbiomac.2020.02.101
[23]	Zhang N, Liu X, Yu L, et al. Phase composition and interface of starch-gelatin blends studied by synchrotron FTIR micro-spectroscopy[J]. Carbohydrate Polymers,2013,95(2):649−653. doi: 10.1016/j.carbpol.2013.03.045
[24]	徐贵静, 牛黎莉, 许珍, 等. 不同因素对马铃薯淀粉-黄原胶复配体系粘度的影响[J]. 甘肃农业大学学报,2014,49(4):158−163. doi: 10.3969/j.issn.1003-4315.2014.04.028
[25]	Zhou Y, Cao H, Hou M, et al. Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour[J]. Food Research International,2013,51(2):879−885. doi: 10.1016/j.foodres.2013.02.002
[26]	姜晴晴. 冻融过程中带鱼脂肪和蛋白氧化及其对肌肉品质影响的研究[D]. 杭州: 浙江大学, 2015.
[27]	伍梦婷, 郭娟娟, 许雄, 等. 木薯变性淀粉对猪肉肌原纤维蛋白凝胶质构、流变及热力学特性的影响[J]. 食品工业科技,2019,40(8):49−53.
[28]	Cai J, Chiang J H, Tan M Y P, et al. Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles[J]. Journal of Food Engineering,2016,186:1−9. doi: 10.1016/j.jfoodeng.2016.03.033
[29]	Mudgil D, Barak S, Khatkar B S. Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels[J]. Journal of Cereal Science,2016,69:104−110. doi: 10.1016/j.jcs.2016.02.015
[30]	Li Q, Liu R, Wu T, et al. Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy[J]. Food Research International,2017,95:19−27. doi: 10.1016/j.foodres.2017.02.021
[31]	Rahman M H, Mu T H, Zhang M, et al. Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal and structural properties of maize, potato and sweet potato starches[J]. Journal of Food Processing and Preservation,2020,44(11):1−11.
[32]	刘敏, 赵欣, 阚建全, 等. 黄原胶对莲藕淀粉糊化性质及流变与质构特性的影响[J]. 食品科学,2018,39(6):45−50. doi: 10.7506/spkx1002-6630-201806008
[33]	Juan I. Morán, Cyras V P, Giudicessi S L, et al. Morán, Cyras V P, Giudicessi S L, et al. Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization[J]. Journal of Applied Polymer Science,2015,120(6):3410−3420.
[34]	张晶, 张美莉. 超高压处理对谷物淀粉影响的研究进展[J]. 中国粮油学报,2020,35(7):172−179.
[35]	潘雪梅, 罗文杰, 李思东, 等. 改性淀粉/天然橡胶复合材料的网络结构和力学性能的研究[J]. 热带作物学报,2014,35(7):1424−1424. doi: 10.3969/j.issn.1000-2561.2014.07.029
[36]	郑明静. 莲子淀粉与亲水性胶体协效性及其作用机理的研究[D]. 福州: 福建农林大学, 2019.
[37]	Carrillo-Navas H, Guadarrama-Lezama A Y, Vernon-Carter E J, et al. Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread[J]. Journal of Food Science and Technology,2016,53(11):3996−4006. doi: 10.1007/s13197-016-2399-1
[38]	Nawrocka A, Krekora M, Niewiadomski Z, et al. FTIR studies of gluten matrix dehydration after fibre polysaccharide addition[J]. Food Chem,2018,252:198−206. doi: 10.1016/j.foodchem.2018.01.110
[39]	Wang L, Ye F, Li S, et al. Wheat flour enriched with oat β-glucan: A study of hydration, rheological and fermentation properties of dough[J]. Journal of Cereal Science,2017,75:143−150. doi: 10.1016/j.jcs.2017.03.004
[40]	Ronda F, Perez-Quirce S, Lazaridou A, et al. Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics[J]. Food Hydrocolloids,2015,48:197−207. doi: 10.1016/j.foodhyd.2015.02.031
[41]	Yousefi A R, Ako K. Controlling the rheological properties of wheat starch gels using Lepidium perfoliatum seed gum in steady and dynamic shear[J]. International Journal of Biological Macromolecules,2020,143:928−936. doi: 10.1016/j.ijbiomac.2019.09.153
[42]	刘亚伟, 王瑞娟, 曹立松, 刘洁, 谢军红. 氧化羟丙基木薯淀粉的流变特性[J]. 食品科学,2015,36(17):59−64. doi: 10.7506/spkx1002-6630-201517012
[43]	Caciano P. Zapata Noreña, Bayarri S, Costell E. Effects of xanthan gum additions on the viscoelasticity, structure and storage stability characteristics of prebiotic custard desserts[J]. Food Biophysics,2015,10:116−128. doi: 10.1007/s11483-014-9371-2
[44]	Salehi F, Kashaninejad M. Effect of different drying methods on rheological and textural properties of balangu seed gum[J]. Drying Technology,2014,32:720−727. doi: 10.1080/07373937.2013.858264
[45]	Gil B, Yoo B. Effect of salt addition on gelatinization and rheological properties of sweet potato starch-xanthan gum mixture[J]. Starch - Stärke,2015,67(1−2):117−123.
[46]	黄峻榕, 董贝贝, 刘树兴, 等. 3种薯类淀粉的流变与凝胶特性研究[J]. 粮食与油脂,2017,30(4):25−29. doi: 10.3969/j.issn.1008-9578.2017.04.008

Supplements (0)

Cited By

Cited by

Periodical cited type(17)

1.	胡一杰，刘杏宜，刘剑，邝金文，徐中岳. 我国保健食品功能声称存在的问题及发展对策研究. 卫生软科学. 2025(03): 49-53 .
2.	杨帅，郑林，迟明艳，巩仔鹏，李月婷，魏茂陈，黄勇. UPLC-MS/MS法同时测定阿胶中18种核苷、游离氨基酸的含量. 中成药. 2024(07): 2140-2146 .
3.	蒲健，杨帅，祝扬帆，谭丹，郑林，迟明艳，黄勇. UPLC-MS/MS法同时测定阿胶中20种氨基酸含量及其化学模式识别分析. 中国药业. 2024(22): 87-94 .
4.	云振宇，吴琦，兰韬，赵琳，周紫梦. 基于高质量发展的我国保健食品标准化工作现状、问题分析及展望. 食品工业科技. 2023(08): 476-484 . 本站查看
5.	陈建平，何颂捷，谢皓玥，胡凤，谭文渊. 超高效液相色谱-三重四级杆质谱法测定保健食品中六种功能成分. 食品与发酵科技. 2023(02): 124-130 .
6.	陶瑞，刘晨晨，王远远，刘柱. 保健食品检测技术指导原则解读及发展方向探讨. 食品安全质量检测学报. 2023(14): 166-174 .
7.	王超，张潇予，祝波，杨钊. 高效液相色谱-串联四级杆质谱法测定保健食品中氯化高铁血红素. 中国食品添加剂. 2023(11): 197-201 .
8.	史敏. 保健食品功效成分检测技术与方法. 食品安全导刊. 2023(32): 166-168 .
9.	姜雨，李菲菲，付雨，李雨虹，尹秀文. 辅酶Q10类保健食品注册审评审批状况分析与建议. 食品工业科技. 2022(08): 264-272 . 本站查看
10.	魏素珍. 具有保护肺功能的保健食品功能学检测方法研究. 中国食品工业. 2022(07): 118-121 .
11.	袁利杰，纵伟. 超高效液相色谱-四极杆/轨道阱高分辨质谱法快速筛查功能性保健食品中19种特征性成分. 食品安全质量检测学报. 2022(20): 6518-6527 .
12.	陈建平，冉渺，谢皓玥，田富丽. 超高效液相质谱法测定增强免疫类中药保健食品中多种功能成分含量. 中药与临床. 2022(06): 29-33 .
13.	张再平，吴莉，方方，冯有龙，曹玲. 超高效液相色谱法同时测定芦荟保健食品中8种蒽醌类成分的含量. 食品科技. 2021(04): 291-295 .
14.	田明，孙璐，李昱霏，胡昊，冯军. 基于国际经验探究中国保健食品原料管理研究. 食品工业科技. 2021(13): 21-25 . 本站查看
15.	田明，尹淑涛，闫志刚，薛天. 澳大利亚补充药品管理及对我国保健食品监管启示研究. 食品安全质量检测学报. 2021(11): 4438-4445 .
16.	王倩，刘睿，朱悦，杨滨，丁玉华，白加德，温华军，吴海荣，段金廒，赵明. 麋鹿角中核苷类和氨基酸类成分区域差异性分析. 中国中药杂志. 2021(14): 3494-3503 .
17.	袁利杰. 河南省2018年—2020年保健食品抽检结果分析. 中国卫生检验杂志. 2021(23): 2909-2913 .

Other cited types(6)

Get Citation

PDF

XML

Article Metrics

Article views (278) PDF downloads (28) Cited by(23)

Science and Technology of Food Industry

Effects of Artemisia sphaerocephala Krasch Gumon on the Thermal, Textural and Rheological Properties of Potato Starch Gel

Abstract

References

Cited by

Periodical cited type(17)

Other cited types(6)

Catalog

Article Metrics

Export File

Citation

Format

Content