Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch
-
Yuxi Yue
,
Yanping Wu
Abstract
Blend of starch and polysaccharide is a secure and feasible modifying method for starch. Effects of konjac glucomannan (KGM) on pasting, retrogradation, rheological and structural properties of low-amylose rice starch were evaluated. KGM addition reduced the pasting temperature, breakdown and setback values, but raised the peak viscosity. When KGM concentration increased, the storage and loss moduli showed an upward trend. Fourier transform infrared spectroscopy (FTIR) showed redshifts at 3450 and 1640 cm−1 and suggested the formation of intermolecular hydrogen bond between KGM and starch molecules. X-ray diffraction (XRD) indicated that KGM decreased the relative crystallinity from 11.88 to 3.10%. Scanning electron microscopy (SEM) of KGM induced samples showed looser network structures, and confocal laser scanning microscopy (CLSM) detected less cloud-like blurry pastes surrounding around the starch ghosts. KGM addition suppressed the starch retrogradation. These results could be used to broaden the application of KGM in the food industry.
Funding source: Sichuan Science and Technology
Award Identifier / Grant number: 2019YFG0164
Funding source: Sichuan University and Luzhou City Strategic Cooperation
Award Identifier / Grant number: 2019CDLZ-N20
-
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
-
Research funding: This work was financially supported by the Sichuan Science and Technology Program (no. 2019YFG0164) and the Sichuan University and Luzhou City Strategic Cooperation Project (no. 2019CDLZ-N20).
-
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
References
1. Juliano, B. Structure, chemistry, and function of the rice grain and its fractions. Cereal Foods World 1992;37:772–9. https://doi.org/10.1353/tj.2005.0020.Suche in Google Scholar
2. Gao, XQ, Zhang, WG, Zhou, GH. Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties. LWT – Food Sci Technol 2014;58:135–41. https://doi.org/10.1016/j.lwt.2014.02.044.Suche in Google Scholar
3. Wang, HW, Xiao, NY, Wang, XT, Zhao, XW, Zhang, H. Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings. Food Chem 2019;283:248–56. https://doi.org/10.1016/j.foodchem.2019.01.047.Suche in Google Scholar
4. Chhabra, N, Kaur, A, Kaur, A. Assessment of physicochemical characteristics and modifications of pasting properties of different varieties of maize flour using additives. J Food Sci Technol 2018;55:4111–8. https://doi.org/10.1007/s13197-018-3337-1.Suche in Google Scholar
5. Padalino, L, Conte, A, Del Nobile, MA. Overview on the general approaches to improve gluten-free pasta and bread. Foods 2016;5:87. https://doi.org/10.3390/foods5040087.Suche in Google Scholar
6. Padalino, L, Mastromatteo, M, Sepielli, G, Del Nobile, MA. Formulation optimization of gluten-free functional Spaghetti based on maize flour and oat bran enriched in beta-glucans. Materials 2011;4:2119–35. https://doi.org/10.3390/ma4122119.Suche in Google Scholar
7. Bahaji, A, Li, J, Sanchez-Lopez, AM, Baroja-Fernandez, E, Munoz, FJ, Ovecka, M, et al.. Starch biosynthesis, its regulation and biotechnological approaches to improve crop yields. Biotechnol Adv 2014;32:87–106. https://doi.org/10.1016/j.biotechadv.2013.06.006.Suche in Google Scholar
8. Zhao, D, Zhou, Y, Liu, H, Liang, J, Cheng, Y, Nirasawa, S. Effects of dough mixing time before adding konjac glucomannan on the quality of noodles. J Food Sci Technol 2017;54:3837–46. https://doi.org/10.1007/s13197-017-2831-1.Suche in Google Scholar
9. Behera, SS, Ray, RC. Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care. Int J Biol Macromol 2016;92:942–56. https://doi.org/10.1016/j.ijbiomac.2016.07.098.Suche in Google Scholar
10. Charoenrein, S, Tatirat, O, Rengsutthi, K, Thongngam, M. Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels. Carbohydr Polym 2011;83:291–6. https://doi.org/10.1016/j.carbpol.2010.07.056.Suche in Google Scholar
11. Sun, Y, Wang, M, Ma, S, Wang, H. Physicochemical characterization of rice, potato, and pea starches, each with different crystalline pattern, when incorporated with Konjac glucomannan. Food Hydrocolloids 2020;101:105499. https://doi.org/10.1016/j.foodhyd.2019.105499.Suche in Google Scholar
12. Ren, BX, Xie, HC, Guo, LL, Zhong, K, Huang, YN, Gao, H. Effect of Konjac glucomannan on sensory, physical and thermal properties of Mochi. Int J Food Eng 2020;16:11. https://doi.org/10.1515/ijfe-2019-0227.Suche in Google Scholar
13. Luo, Y, Shen, M, Li, E, Xiao, Y, Wen, H, Ren, Y, et al.. Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents. Carbohydr Polym 2020;230:115713. https://doi.org/10.1016/j.carbpol.2019.115713.Suche in Google Scholar
14. Sciarini, LS, Ribotta, PD, Leon, AE, Perez, GT. Influence of enzyme active and inactive soy flours on cassava and corn starch properties. Starch-Starke 2012;64:126–35. https://doi.org/10.1002/star.201100083.Suche in Google Scholar
15. Kulicke, WM, Eidam, D, Kath, F, Kix, M, Kull, AH. Hydrocolloids and rheology: regulation of visco-elastic characteristics of waxy rice starch in mixtures with galactomannans. Starch-Starke 1996;48:105–14. https://doi.org/10.1002/star.19960480307.Suche in Google Scholar
16. Diaz-Calderon, P, MacNaughtan, B, Hill, S, Foster, T, Enrione, J, Mitchell, J. Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils. Food Hydrocolloids 2018;80:274–80. https://doi.org/10.1016/j.foodhyd.2018.02.023.Suche in Google Scholar
17. Techawipharat, J, Suphantharika, M, Bemiller, JNJCP. Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches. Carbohydr Polym 2008;73:417–26. https://doi.org/10.1016/j.carbpol.2007.12.019.Suche in Google Scholar
18. Chen, L, Tong, QY, Ren, F, Zhu, GL. Pasting and rheological properties of rice starch as affected by pullulan. Int J Food Sci Technol 2014;66:325–31. https://doi.org/10.1016/j.ijbiomac.2014.02.052.Suche in Google Scholar
19. Yang, X, Feng, M-Q, Sun, J, Xu, X-L, Zhou, G-H. The influence of flaxseed gum on the retrogradation of maize starch. Int J Food Sci Technol 2017;52:2654–60. https://doi.org/10.1111/ijfs.13554.Suche in Google Scholar
20. Zhou, Y, Zhao, D, Winkworth-Smith, CG, Foster, TJ, Nirasawa, S, Tatsumi, E, et al.. Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel. Carbohydr Polym 2015;116:182–8. https://doi.org/10.1016/j.carbpol.2014.02.087.Suche in Google Scholar
21. Ge, S, Usack, J, Ma, B. Advances and challenges at the waste-to-bioenergy/biorefinery nexus. BioMed Res Int 2018;2018:1–2. https://doi.org/10.1155/2018/3642363.Suche in Google Scholar
22. Chen, L, Ren, F, Zhang, ZP, Tong, QY, Rashed, MMA. Effect of pullulan on the short-term and long-term retrogradation of rice starch. Carbohydr Polym 2015;115:415–21. https://doi.org/10.1016/j.carbpol.2014.09.006.Suche in Google Scholar
23. Yoshimura, M, Takaya, T, Nishinari, K. Effects of konjac-glucomannan on the gelatinization and retrogradation of corn starch as determined by rheology and differential scanning calorimetry. J Agric Food Chem 1996;44:2970–6. https://doi.org/10.1021/jf960221h.Suche in Google Scholar
24. Ma, SP, Zhu, PL, Wang, MC. Effects of konjac glucomannan on pasting and rheological properties of corn starch. Food Hydrocolloids 2019;89:234–40. https://doi.org/10.1016/j.foodhyd.2018.10.045.Suche in Google Scholar
25. Wu, C, Sun, R, Zhang, Q, Zhong, G. Synthesis and characterization of citric acid esterified canna starch (RS4) by semi-dry method using vacuum-microwave-infrared assistance. Carbohydr Polym 2020;250:116985. https://doi.org/10.1016/j.carbpol.2020.116985.Suche in Google Scholar
26. Xie, XJ, Liu, Q, Cui, SW. Studies on the granular structure of resistant starches (type 4) from normal, high amylose and waxy corn starch citrates. Food Res Int 2006;39:332–41. https://doi.org/10.1016/j.foodres.2005.08.004.Suche in Google Scholar
27. Israkarn, K, Na Nakornpanom, N, Hongsprabhas, P. Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules. Carbohydr Polym 2014;105:34–40. https://doi.org/10.1016/j.carbpol.2014.01.054.Suche in Google Scholar
28. Tako, M, Hizukuri, S. Retrogradation mechanism of rice starch. Cereal Chem 2000;77:473–7. https://doi.org/10.1094/cchem.2000.77.4.473.Suche in Google Scholar
29. Ding, L, Zhang, B, Tan, CP, Fu, X, Huang, Q. Effects of limited moisture content and storing temperature on retrogradation of rice starch. Int J Biol Macromol 2019;137:1068–75. https://doi.org/10.1016/j.ijbiomac.2019.06.226.Suche in Google Scholar
30. Zhou, X, Wang, R, Yoo, S-H, Lim, S-T. Water effect on the interaction between amylose and amylopectin during retrogradation. Carbohydr Polym 2011;86:1671–4. https://doi.org/10.1016/j.carbpol.2011.06.082.Suche in Google Scholar
31. Obanni, M, BeMiller, JN. Ghost microstructures of starch from different botanical sources. Cereal Chem 1996;73:333–7. https://doi.org/10.1021/bp960027f.Suche in Google Scholar
32. Chen, L, Tian, YQ, Zhang, ZP, Tong, QY, Sun, BH, Rashed, MMA, et al.. Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch. Food Hydrocolloids 2017;63:383–90. https://doi.org/10.1016/j.foodhyd.2016.09.021.Suche in Google Scholar
33. Ma, Z, Ma, MX, Zhou, DT, Li, XP, Hu, XZ. The retrogradation characteristics of pullulanase debranched field pea starch: effects of storage time and temperature. Int J Biol Macromol 2019;134:984–92. https://doi.org/10.1016/j.ijbiomac.2019.05.064.Suche in Google Scholar
Supplementary Material
The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2021-0074).
© 2022 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Critical Review
- The biological activity and application of Monascus pigments: a mini review
- Articles
- Isolation, characterization, immunoregulatory, and antioxidant activities of polysaccharides from Morinda officinalis fermented by Bacillus sp. DU-106
- Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products
- Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch
- Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena)
- The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties
- Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds
Artikel in diesem Heft
- Frontmatter
- Critical Review
- The biological activity and application of Monascus pigments: a mini review
- Articles
- Isolation, characterization, immunoregulatory, and antioxidant activities of polysaccharides from Morinda officinalis fermented by Bacillus sp. DU-106
- Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products
- Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch
- Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena)
- The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties
- Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds
