[en] Repeated freeze-thaw (FT) cycles damage the quality of frozen starch-based foods and accelerate the digestion rate of starch. This study investigated how potato soluble dietary fiber (PSDF) affects the physicochemical characteristics and digestibility of potato starch (PS) after repeated FT cycles. Results indicated that repeated FT cycles of potato starch resulted in the enlargement of gel pores, an increase in hardness (from 322.5 g to 579.5 g), and a decrease in gel porosity, leading to reduced water-holding capacity (from 94.2 % to 85.4 %). However, the addition of PSDF stabilized the 3D structure of the PS/PSDF gel, with minimal fluctuations in hardness (413.0-447.5 g) and water-holding capacity (94.4-93.6 %). Meanwhile, PSDF enhanced intramolecular hydrogen bonding within starch molecules and promoted molecular interactions, increasing the PS/PSDF gel's helix structure; therefore, PSDF effectively addressed the increase in rapidly digestible starch caused by repeated FT cycles. Furthermore, PSDF might attach to the surface of starch particles, so limiting starch granule expansion and decreasing the peak viscosity increase caused by repeated FT cycles. The findings suggest that PSDF could be an effective component for improving the quality of potato starch-based frozen food.
Disciplines :
Chemistry
Author, co-author :
Zhang, Zhenzhen ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Doct. scienc. agron. ing. biol.
Liu, Qiannan; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Zhang, Liang; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Liu, Wei; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Richel, Aurore ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Zhao, Ruixuan; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: zhaoruixuan@caas.cn
Hu, Honghai; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: huhonghai@caas.cn
Language :
English
Title :
Potato dietary fiber effectively inhibits structure damage and digestibility increase of potato starch gel due to freeze-thaw cycles.
Publication date :
23 August 2024
Journal title :
International Journal of Biological Macromolecules
ISSN :
0141-8130
eISSN :
1879-0003
Publisher :
Elsevier BV, Netherlands
Pages :
135034
Peer reviewed :
Peer Reviewed verified by ORBi
Development Goals :
3. Good health and well-being 9. Industry, innovation and infrastructure
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