Insights into the hierarchical structure and physicochemical properties of starch isolated from fermented dough

Hongwei Wang, Jiajia Liu, Yusong Zhang, Shuaihao Li, Xingli Liu, Yanyan Zhang, Xuewei Zhao, Huishan Shen, Fengwei Xie, Ke Xu, Hua Zhang

Research output: Contribution to journalArticlepeer-review

Abstract

Understanding the hierarchical structure and physicochemical properties of starch isolated from fermented dough with different times (0-120 min) is valuable for improving the quality of fermented dough-based products. The results indicate that fermentation disrupted the starch granule surface and decreased the average particle size from 19.72 μm to 18.45 μm. Short-term fermentation (< 60 min) disrupted the crystalline, lamellar, short-range ordered molecular and helical structures of starch, while long-term fermentation (60-120 min) elevated the ordered degree of these structures. For example, relative crystallinity and double helix contents increased from 23.7 % to 26.8 % and 34.4 % to 37.2 %, respectively. During short-term fermentation, the structural amorphization facilitated interactions between starch molecular chains and water molecules, which increased the peak viscosity from 275.4 to 320.6 mPa·s and the swelling power from 7.99 to 8.52 g/g. In contrast, starches extracted from long-term fermented dough displayed the opposite results. Interestingly, the hardness and springiness of starch gels gradually decreased as fermentation time increased. These findings extend our understanding of the starch structure-property relationship during varied fermentation stages, potentially benefiting the production of better-fermented foods.

Original languageEnglish
Article number131315
JournalInternational Journal of Biological Macromolecules
Volume267
Issue numberPart 2
Early online date1 Apr 2024
DOIs
Publication statusPublished - 31 May 2024

Data Availability Statement

Data will be made available on request.

Keywords

  • Dough fermentation
  • Pasting properties
  • Starch structures

ASJC Scopus subject areas

  • Molecular Biology
  • Structural Biology
  • Biochemistry

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