Abstract
Brabender viscometer and differential scanning calorimetry were used to study the effects of mango peel powder (MPP) on the pasting and thermal properties of corn and rice starch. Moreover, the changes in the transmittance, sedimentation rate, gel hardness and color of the two kinds of starch were also analyzed, and thus impacts on starch gelatinization and retrogradation were evaluated. The results showed that with the increase in the amount of added mango peel powder (0%～15%), the pasting temperature of corn and rice starches were decreased, while breakdown values were increased. Corn starch showed the highest peak viscosity with the addition of 15% mango peel powder. The peak viscosity of rice starch showed a reducing trend when more mango peel powder was added, and the breakdown value reduced and then increased. In addition, the setback value of the two starches were both reduced significantly. Enthalpy values of gelatinization and retrogradation were reduced for both starches, and the downward extents of transmittance and sedimentation rate during storage were also reduced. The color change of both starches during storage was also reduced, and gel hardness of corn starch was decreased with the addition of mango peel powder. These results suggest that adding mango peel powder could impact the gelatinization property of starch, although the influencing trend vary with starch species. It could however effectively inhibit starch retrogradation for both corn and rice starches.
Publication Date
4-28-2018
First Page
42
Last Page
47
DOI
10.13652/j.issn.1003-5788.2018.04.008
Recommended Citation
Fangmei, LIU; Kai, WANG; Jin, LUO; Lei, ZHAO; and Zhuoyan, HU
(2018)
"Effects of mango peel powder on the gelatinization and retrogradation properties of starch,"
Food and Machinery: Vol. 34:
Iss.
4, Article 8.
DOI: 10.13652/j.issn.1003-5788.2018.04.008
Available at:
https://www.ifoodmm.cn/journal/vol34/iss4/8
References
［1］ GONZLEZ-BERMDEZ C A, FRONTELA-SASETA C, LPEZ-NICOLS R, et al. Effect of adding different thickening agents on the viscosity properties and in vitro mineral availability of infant formula［J］. Food Chemistry, 2014, 159: 5-11.
［2］ 牛猛, 王莉, 杨冰, 等. 大米淀粉老化特性的研究进展［J］. 中国粮油学报, 2011, 26(11): 14-128.
［3］ FU Zhen, CHEN Jun, LUO Shun-jing, et al. Effect of food additives on starch retrogradation: A review［J］. Starch-Strke, 2015, 67: 69-78.
［4］ 柳艳梅, 左小博, 房升, 等. 亲水性胶体对大米淀粉流变与回生性的影响［J］. 食品科学, 2017, 38(1): 47-52.
［5］ AJILA C M, BHAT S G, PRASADA RAO U J S. Valuable components of raw and ripe peels from two indian mango varieties［J］. Food Chemistry, 2007, 102(4): 1 006-1 011.
［6］ 梁秀媚, 胡卓炎, 赵雷, 等. 提取方法对芒果皮精油化学成分的影响［J］. 食品与机械, 2017, 33(3): 155-159.
［7］ ASHOUSH I S, GADALLAH M G E. Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit［J］. World Journal of Dairy & Food Sciences, 2011, 6(1): 35-42.
［8］ PATHAK D, MAJUMDAR J, RAYCHAUDHURI U, et al. Characterization of physicochemical properties in whole wheat bread after incorporation of ripe mango peel［J］. Journal of Food Measurement and Characterization, 2016, 10(3): 554-561.
［9］ AJILA C M, AALAMI M, LEELAVATHI K, et al. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations［J］. Innovative Food Science and Emerging Technologies, 2010, 11(1): 219-224.
［10］ SIRIAMORNPUN S, TANGKHAWANIT E, KAEWSEEJAN N. Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder［J］. Food Chemistry, 2016, 201: 160-167.
［11］ 柳伟, 肖雪, 葛珊珊, 等. 12种果皮多酚含量及其抗氧化活性研究［J］. 食品研究与开发, 2016, 37(14): 25-29.
［12］ AHMED R, ALI R, KHAN M S, et al. Effect of proteases & carbohydrases on dough rheology and end quality of cookie［J］. Journal of Food and Nutrition Research, 2015, 2: 62-66.
［13］ 冷雪, 张根义. 茶多酚对两种淀粉热力学特性及糊化特性影响的研究［J］. 食品工业科技, 2013, 34(14): 81-84.
［14］ 何财安, 张珍, 刘航, 等. 苦荞多酚对苦荞淀粉和小麦淀粉理化性质的影响［J］. 食品科学, 2017, 38(9): 66-71.
［15］ 齐国源, 马旻, 刘茜, 等. 不同添加剂对蕨根淀粉凝沉性的影响［J］. 粮食加工, 2011, 36(1): 34-36.
［16］ 吴丽晶, 车黎明, 陈晓东. 茶多酚对甘薯淀粉的抗老化研究［J］. 食品工业科技, 2014(21): 123-127.
［17］ SINGH N, SINGH J, KAUR L, et al. Morphological, thermal and rheological properties of starches from different botanical sources［J］. Food Chemistry, 2003, 81(2): 219-231.
［18］ FUNAMI T, KATAOKA Y, OMOTO T, et al. Food hydrocolloids control the gelatinization and retrogradation behavior of starch 2a: Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch［J］. Food Hydrocolloids, 2005, 19(1): 15-24.
［19］ 徐塬. 乌饭树树叶提取物与大米蛋白和淀粉相互作用的研究［D］. 无锡: 江南大学, 2015: 41-42.
［20］ COOKE D, GIDLEY M J. Loss of crystalline and molecular order during starchgelatinisation: origin of the enthalpic transition［J］. Carbohydrate Research, 1992, 227: 103-112.
［21］ 郑铁松, 李起弘, 陶锦鸿. DSC法研究6种莲子淀粉糊化和老化特性［J］. 食品科学, 2011, 32(7): 151-155.
［22］ 顾娟, 洪雁, 顾正彪. 荞麦淀粉理化性质的研究［J］. 食品与发酵工业, 2008, 34(4): 36-39.
［23］ JACOBSON M R, BEMILLER J N. Method for determining the rate and extent of accelerated starchretrogradation［J］. Cereal Chemistry, 1998, 75(1): 22-29.
［24］ 李莎莎, 贾冬英, 李大峰, 等. 常见食品添加剂对白芷淀粉糊透明度的影响［J］. 中国酿造, 2013, 32(1): 78-80.
［25］ KIM J, ZHANG Chen, SHIN M. Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch［J］. Food Science and Biotechnology, 2015, 24(3): 835-841.
［26］ 王日思, 万婕, 刘成梅, 等. 不同分子量大豆可溶性膳食纤维对大米淀粉糊化及流变性质的影响［J］. 食品工业科技, 2016(6): 124-127.
［27］ ZHU Fan, CAI Yi-zhong, SUN Mei, et al. Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch［J］. Food Chemistry, 2009, 112: 919-923.