TY - JOUR
T1 - Insights into the hierarchical structure and physicochemical properties of starch isolated from fermented dough
AU - Wang, Hongwei
AU - Liu, Jiajia
AU - Zhang, Yusong
AU - Li, Shuaihao
AU - Liu, Xingli
AU - Zhang, Yanyan
AU - Zhao, Xuewei
AU - Shen, Huishan
AU - Xie, Fengwei
AU - Xu, Ke
AU - Zhang, Hua
N1 - Publisher Copyright:
© 2024
PY - 2024/5
Y1 - 2024/5
N2 - Understanding the hierarchical structure and physicochemical properties of starch isolated from fermented dough with different times (0–120 min) is valuable for improving the quality of fermented dough-based products. The results indicate that fermentation disrupted the starch granule surface and decreased the average particle size from 19.72 μm to 18.45 μm. Short-term fermentation (< 60 min) disrupted the crystalline, lamellar, short-range ordered molecular and helical structures of starch, while long-term fermentation (60–120 min) elevated the ordered degree of these structures. For example, relative crystallinity and double helix contents increased from 23.7 % to 26.8 % and 34.4 % to 37.2 %, respectively. During short-term fermentation, the structural amorphization facilitated interactions between starch molecular chains and water molecules, which increased the peak viscosity from 275.4 to 320.6 mPa·s and the swelling power from 7.99 to 8.52 g/g. In contrast, starches extracted from long-term fermented dough displayed the opposite results. Interestingly, the hardness and springiness of starch gels gradually decreased as fermentation time increased. These findings extend our understanding of the starch structure-property relationship during varied fermentation stages, potentially benefiting the production of better-fermented foods.
AB - Understanding the hierarchical structure and physicochemical properties of starch isolated from fermented dough with different times (0–120 min) is valuable for improving the quality of fermented dough-based products. The results indicate that fermentation disrupted the starch granule surface and decreased the average particle size from 19.72 μm to 18.45 μm. Short-term fermentation (< 60 min) disrupted the crystalline, lamellar, short-range ordered molecular and helical structures of starch, while long-term fermentation (60–120 min) elevated the ordered degree of these structures. For example, relative crystallinity and double helix contents increased from 23.7 % to 26.8 % and 34.4 % to 37.2 %, respectively. During short-term fermentation, the structural amorphization facilitated interactions between starch molecular chains and water molecules, which increased the peak viscosity from 275.4 to 320.6 mPa·s and the swelling power from 7.99 to 8.52 g/g. In contrast, starches extracted from long-term fermented dough displayed the opposite results. Interestingly, the hardness and springiness of starch gels gradually decreased as fermentation time increased. These findings extend our understanding of the starch structure-property relationship during varied fermentation stages, potentially benefiting the production of better-fermented foods.
KW - Dough fermentation
KW - Pasting properties
KW - Starch structures
UR - http://www.scopus.com/inward/record.url?scp=85190538197&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2024.131315
DO - 10.1016/j.ijbiomac.2024.131315
M3 - Article
C2 - 38569985
AN - SCOPUS:85190538197
SN - 0141-8130
VL - 267
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
M1 - 131315
ER -