Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch
This research prepared gelatinized waxy maize starch (WMS), low-amylose maize starch (LAS), and high-amylose maize starch (HAS) with different glutathione (GSH) content (5, 10, and 15 %) using high hydrostatic pressure (HHP) at 600 MPa. Scanning electron microscopy (SEM) revealed damaged morphology...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000045 |
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| _version_ | 1823856710091014144 |
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| author | Wei Zhang Danxia Shi Wenming Dong Hong Li Xiaohui Liu |
| author_facet | Wei Zhang Danxia Shi Wenming Dong Hong Li Xiaohui Liu |
| author_sort | Wei Zhang |
| collection | DOAJ |
| description | This research prepared gelatinized waxy maize starch (WMS), low-amylose maize starch (LAS), and high-amylose maize starch (HAS) with different glutathione (GSH) content (5, 10, and 15 %) using high hydrostatic pressure (HHP) at 600 MPa. Scanning electron microscopy (SEM) revealed damaged morphology of WMS and complete swelled granules of LAS and HAS with different degree of gelatinization (DG) values, 92.86, 59.36, and 17.45 %, respectively. Fourier transform infrared spectroscopy (IR spectra), laser confocal micro-Raman (LCM-Raman) spectroscopy, and X-ray diffraction (XRD) results suggested that the crystallinity content of gelatinized WMS and HAS with addition of GSH was higher than that of LAS, and the gelatinized LAS and HAS were mainly of C type and V type, respectively. The resistant starch of LAS (25.15 %) and HAS (34.76 %) increased with GSH addition. The crosslinking between GSH and amylose/amylopectin caused changes in physicochemical properties. This study will provided theoretical basis for GSH usage in food industry. |
| format | Article |
| id | doaj-art-f9b205cf0c98488e96e4a8f94344dff7 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-f9b205cf0c98488e96e4a8f94344dff72025-02-12T05:32:16ZengElsevierFood Chemistry: X2590-15752025-01-0125102158Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starchWei Zhang0Danxia Shi1Wenming Dong2Hong Li3Xiaohui Liu4College of Food Science and Technology, Yunnan Agricultural University, Kunming 650500, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650500, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650500, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650500, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650500, China; Corresponding author at: Agricultural University, NO. 452, Fengyuan Road, Kunming, 650500, China.This research prepared gelatinized waxy maize starch (WMS), low-amylose maize starch (LAS), and high-amylose maize starch (HAS) with different glutathione (GSH) content (5, 10, and 15 %) using high hydrostatic pressure (HHP) at 600 MPa. Scanning electron microscopy (SEM) revealed damaged morphology of WMS and complete swelled granules of LAS and HAS with different degree of gelatinization (DG) values, 92.86, 59.36, and 17.45 %, respectively. Fourier transform infrared spectroscopy (IR spectra), laser confocal micro-Raman (LCM-Raman) spectroscopy, and X-ray diffraction (XRD) results suggested that the crystallinity content of gelatinized WMS and HAS with addition of GSH was higher than that of LAS, and the gelatinized LAS and HAS were mainly of C type and V type, respectively. The resistant starch of LAS (25.15 %) and HAS (34.76 %) increased with GSH addition. The crosslinking between GSH and amylose/amylopectin caused changes in physicochemical properties. This study will provided theoretical basis for GSH usage in food industry.http://www.sciencedirect.com/science/article/pii/S2590157525000045Maize starchGSHHHPChain distributionGelatinization |
| spellingShingle | Wei Zhang Danxia Shi Wenming Dong Hong Li Xiaohui Liu Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch Food Chemistry: X Maize starch GSH HHP Chain distribution Gelatinization |
| title | Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch |
| title_full | Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch |
| title_fullStr | Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch |
| title_full_unstemmed | Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch |
| title_short | Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch |
| title_sort | effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch |
| topic | Maize starch GSH HHP Chain distribution Gelatinization |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000045 |
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