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Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure.
Int J Biol Macromol. 2023 Mar 15; 231:123085.IJ

Abstract

The influence of pulsed electric field (PEF) combined with octenyl succinic anhydride (OSA) on the freeze-thaw stability of corn starch gel was investigated. After five freeze-thaw cycles, the syneresis value of OSA starch treated with PEF-assisted esterification for 15 min was lower by 29.5 %, while that of OSA starch without PEF treatment was lower by 10.17 %, compared to that of native starch. Low-field nuclear magnetic resonance data showed that the introduction of OSA groups greatly increased the water-holding capacity of starch. Results from differential scanning calorimetry (DSC) and X-ray diffraction (XRD) showed that the PEF-assisted esterification markedly hindered the re-formation of the helical structure of starch during freeze-thaw cycles. Moreover, PEF-assisted esterification improved the viscoelastic properties of the starch gel. It is found that the freeze-thaw stability of the PEF-modified starch depends not only on the degree of substitution but also on the starch molecular fine structure. PEF-assisted OSA starch with a high degree of substitution, a low content of amylose, and a high content of short amylopectin chains were found to have high freeze-thaw stability. This study shows that PEF-assisted esterification is a promising technique that should be used for preserving the quality of frozen foods.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.

Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Preparatory Office of Yangjiang Applied Undergraduate College, Yangjiang 529500, China. Electronic address: xazeng@scut.edu.cn.

MeSH

StarchZea maysMolecular StructureEsterification

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36592854

Citation

Chen, Bo-Ru, et al. "Pulsed Electric Field-assisted Esterification Improves the Freeze-thaw Stability of Corn Starch Gel By Changing Its Molecular Structure." International Journal of Biological Macromolecules, vol. 231, 2023, p. 123085.

Chen BR, Teng YX, Wang LH, et al. Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure. Int J Biol Macromol. 2023;231:123085.

Chen, B. R., Teng, Y. X., Wang, L. H., Xu, F. Y., Li, Y., Wen, Q. H., Wang, R., Li, J., Wang, Z., & Zeng, X. A. (2023). Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure. International Journal of Biological Macromolecules, 231, 123085. https://doi.org/10.1016/j.ijbiomac.2022.12.304

Chen BR, et al. Pulsed Electric Field-assisted Esterification Improves the Freeze-thaw Stability of Corn Starch Gel By Changing Its Molecular Structure. Int J Biol Macromol. 2023 Mar 15;231:123085. PubMed PMID: 36592854.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure. AU - Chen,Bo-Ru, AU - Teng,Yong-Xin, AU - Wang,Lang-Hong, AU - Xu,Fei-Yue, AU - Li,Ying, AU - Wen,Qing-Hui, AU - Wang,Rui, AU - Li,Jian, AU - Wang,Zhen, AU - Zeng,Xin-An, Y1 - 2022/12/30/ PY - 2022/07/18/received PY - 2022/12/23/revised PY - 2022/12/26/accepted PY - 2023/1/3/pubmed PY - 2023/1/3/medline PY - 2023/1/2/entrez KW - Freeze-thaw stability KW - Octenyl succinic anhydride KW - Pulsed electric field SP - 123085 EP - 123085 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 231 N2 - The influence of pulsed electric field (PEF) combined with octenyl succinic anhydride (OSA) on the freeze-thaw stability of corn starch gel was investigated. After five freeze-thaw cycles, the syneresis value of OSA starch treated with PEF-assisted esterification for 15 min was lower by 29.5 %, while that of OSA starch without PEF treatment was lower by 10.17 %, compared to that of native starch. Low-field nuclear magnetic resonance data showed that the introduction of OSA groups greatly increased the water-holding capacity of starch. Results from differential scanning calorimetry (DSC) and X-ray diffraction (XRD) showed that the PEF-assisted esterification markedly hindered the re-formation of the helical structure of starch during freeze-thaw cycles. Moreover, PEF-assisted esterification improved the viscoelastic properties of the starch gel. It is found that the freeze-thaw stability of the PEF-modified starch depends not only on the degree of substitution but also on the starch molecular fine structure. PEF-assisted OSA starch with a high degree of substitution, a low content of amylose, and a high content of short amylopectin chains were found to have high freeze-thaw stability. This study shows that PEF-assisted esterification is a promising technique that should be used for preserving the quality of frozen foods. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/36592854/Pulsed_electric_field_assisted_esterification_improves_the_freeze_thaw_stability_of_corn_starch_gel_by_changing_its_molecular_structure_ DB - PRIME DP - Unbound Medicine ER -