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The role of alkali in sweet potato starch-Mesona chinensis Benth polysaccharide gels: Gelation, rheological and structural properties.
Int J Biol Macromol. 2021 Feb 15; 170:366-374.IJ

Abstract

According to the Chinese traditional black jelly production process, a critical step to ensure the quality of jelly is to add alkali to it. In this study, the effects of sodium carbonate (Na2CO3) and sodium bicarbonate (NaHCO3) on the pasting, rheological, textural, and structural properties of sweet potato starch (SPS)-Mesona chinensis Benth polysaccharide (MCP) gels were evaluated. Adding Na2CO3 at low concentration reduced the final viscosity (FV) of SPS-MCP gels, whereas adding it at a high concentration increased the FV. Adding NaHCO3 can increase the FV of SPS-MCP gels in a concentration-dependent manner. Rheological results indicated that adding NaHCO3 at a low concentration decreased the storage modulus of SPS-MCP gels, whereas adding it at a high concentration increased the storage modulus. The storage modulus of SPS-MCP gels increased with increasing concentration of NaHCO3. The addition of Na2CO3 and NaHCO3 improved the textural properties of SPS-MCP gels and decreased the water mobility. Infrared results indicated that adding alkali can enhance the hydrogen bonding between SPS and MCP. Scanning electron microscopy results suggested that alkali can reduce the size of gels, and make the structure more compact.

Authors+Show Affiliations

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China. Electronic address: shenmingyue1107@163.com.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China. Electronic address: jhxie@ncu.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33383076

Citation

Ren, Yanming, et al. "The Role of Alkali in Sweet Potato starch-Mesona Chinensis Benth Polysaccharide Gels: Gelation, Rheological and Structural Properties." International Journal of Biological Macromolecules, vol. 170, 2021, pp. 366-374.
Ren Y, Xiao W, Rong L, et al. The role of alkali in sweet potato starch-Mesona chinensis Benth polysaccharide gels: Gelation, rheological and structural properties. Int J Biol Macromol. 2021;170:366-374.
Ren, Y., Xiao, W., Rong, L., Han, X., Shen, M., Liu, W., Luo, Y., & Xie, J. (2021). The role of alkali in sweet potato starch-Mesona chinensis Benth polysaccharide gels: Gelation, rheological and structural properties. International Journal of Biological Macromolecules, 170, 366-374. https://doi.org/10.1016/j.ijbiomac.2020.12.166
Ren Y, et al. The Role of Alkali in Sweet Potato starch-Mesona Chinensis Benth Polysaccharide Gels: Gelation, Rheological and Structural Properties. Int J Biol Macromol. 2021 Feb 15;170:366-374. PubMed PMID: 33383076.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The role of alkali in sweet potato starch-Mesona chinensis Benth polysaccharide gels: Gelation, rheological and structural properties. AU - Ren,Yanming, AU - Xiao,Wenhao, AU - Rong,Liyuan, AU - Han,Xiuying, AU - Shen,Mingyue, AU - Liu,Wenmeng, AU - Luo,Yu, AU - Xie,Jianhua, Y1 - 2020/12/28/ PY - 2020/09/28/received PY - 2020/12/12/revised PY - 2020/12/21/accepted PY - 2021/1/1/pubmed PY - 2021/4/20/medline PY - 2020/12/31/entrez KW - Alkali KW - Mesona chinensis Benth polysaccharide KW - Sweet potato starch SP - 366 EP - 374 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 170 N2 - According to the Chinese traditional black jelly production process, a critical step to ensure the quality of jelly is to add alkali to it. In this study, the effects of sodium carbonate (Na2CO3) and sodium bicarbonate (NaHCO3) on the pasting, rheological, textural, and structural properties of sweet potato starch (SPS)-Mesona chinensis Benth polysaccharide (MCP) gels were evaluated. Adding Na2CO3 at low concentration reduced the final viscosity (FV) of SPS-MCP gels, whereas adding it at a high concentration increased the FV. Adding NaHCO3 can increase the FV of SPS-MCP gels in a concentration-dependent manner. Rheological results indicated that adding NaHCO3 at a low concentration decreased the storage modulus of SPS-MCP gels, whereas adding it at a high concentration increased the storage modulus. The storage modulus of SPS-MCP gels increased with increasing concentration of NaHCO3. The addition of Na2CO3 and NaHCO3 improved the textural properties of SPS-MCP gels and decreased the water mobility. Infrared results indicated that adding alkali can enhance the hydrogen bonding between SPS and MCP. Scanning electron microscopy results suggested that alkali can reduce the size of gels, and make the structure more compact. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/33383076/The_role_of_alkali_in_sweet_potato_starch_Mesona_chinensis_Benth_polysaccharide_gels:_Gelation_rheological_and_structural_properties_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(20)35340-X DB - PRIME DP - Unbound Medicine ER -