On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan

Jing Wang; Qianhui Ma; Pingxiong Cai; Xinyu Sun; Qingjie Sun; Man Li; Yanfei Wang; Lei Zhong; Fengwei Xie

doi:10.1016/j.foodchem.2023.137960

On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan

Jing Wang, Qianhui Ma, Pingxiong Cai, Xinyu Sun, Qingjie Sun, Man Li, Yanfei Wang, Lei Zhong, Fengwei Xie

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Abstract

In pursuit of advancing the understanding of composite gel systems, this study delves into the intricate realm of rheology, structural elucidation, and mechanical attributes. Specifically, it scrutinizes the symbiotic interplay between rice starch, a cooling-set gel, and curdlan, a thermo-irreversible heating-set gel. A higher curdlan content enhances the inter-chain hydrogen bonding between rice starch and curdlan, resulting in a denser gel structure and thus increased moduli, solid-like behavior, and mechanical properties, and reduced frequency-dependence, especially at high temperatures (>65 °C). For example, with 50 % curdlan incorporation, G′ (90 °C) improved by 252 %. Notably, thermal treatment can compromise the structural integrity of the rice starch gel, reducing strength and softening texture. However, this textural degradation can be effectively mitigated with, for example, 30 % curdlan incorporation, resulting in a 55-fold hardness increase at 85 °C. The knowledge gained from this work offers valuable guidance for tailoring starch-based gel products to specific properties.

Original language	English
Article number	137960
Journal	Food Chemistry
Volume	438
Early online date	10 Nov 2023
DOIs	https://doi.org/10.1016/j.foodchem.2023.137960
Publication status	Published - 16 Apr 2024

Funding

This work was financially supported by the National Natural Science Foundation of China (Grant No. 32302145 ), the Natural Science Foundation of Shandong Province (Grant No. ZR2021QC192 ), the Program for Youth Science Innovation in Colleges and Universities in Shandong Province (Grant No. 2020KJF005 ), the Key R&D Plan of Shandong Province (Grant No. 2022CXGC010604 ), the Research Fund of Qingdao Special Food Research Institute (Grant No. 66120008 ), the Cooperation Project with Enterprise (Grant No. 6602422238 ), the Doctoral Foundation of Qingdao Agricultural University (Grant No. 6631120081 ), and the Guangxi Key Laboratory of Green Chemical Materials and Safety Technology, Beibu Gulf University (Grant No. 2022SYSZZ05 ).

Funders	Funder number
Doctoral Foundation of Qingdao Agricultural University	6631120081
Guangxi Key Laboratory of Green Chemical Materials and Safety Technology
Key R&D Plan of Shandong Province	2022CXGC010604
Program for Youth Science Innovation in Colleges and Universities of Shandong Province	2020KJF005
Qingdao Special Food Research Institute	6602422238, 66120008
National Natural Science Foundation of China	32302145
Natural Science Foundation of Shandong Province	ZR2021QC192
Beibu Gulf University	2022SYSZZ05

Keywords

Composite gels
Curdlan
Fractal structure
Rheological properties
Rice starch
Textural properties

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2023.137960

2023 Wang FC (accepted author manuscript)Accepted author manuscript, 1.27 MBLicence: CC BY-NC-ND

Cite this

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title = "On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan",

abstract = "In pursuit of advancing the understanding of composite gel systems, this study delves into the intricate realm of rheology, structural elucidation, and mechanical attributes. Specifically, it scrutinizes the symbiotic interplay between rice starch, a cooling-set gel, and curdlan, a thermo-irreversible heating-set gel. A higher curdlan content enhances the inter-chain hydrogen bonding between rice starch and curdlan, resulting in a denser gel structure and thus increased moduli, solid-like behavior, and mechanical properties, and reduced frequency-dependence, especially at high temperatures (>65 °C). For example, with 50 % curdlan incorporation, G′ (90 °C) improved by 252 %. Notably, thermal treatment can compromise the structural integrity of the rice starch gel, reducing strength and softening texture. However, this textural degradation can be effectively mitigated with, for example, 30 % curdlan incorporation, resulting in a 55-fold hardness increase at 85 °C. The knowledge gained from this work offers valuable guidance for tailoring starch-based gel products to specific properties.",

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AU - Sun, Qingjie

AU - Li, Man

AU - Wang, Yanfei

AU - Zhong, Lei

AU - Xie, Fengwei

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N2 - In pursuit of advancing the understanding of composite gel systems, this study delves into the intricate realm of rheology, structural elucidation, and mechanical attributes. Specifically, it scrutinizes the symbiotic interplay between rice starch, a cooling-set gel, and curdlan, a thermo-irreversible heating-set gel. A higher curdlan content enhances the inter-chain hydrogen bonding between rice starch and curdlan, resulting in a denser gel structure and thus increased moduli, solid-like behavior, and mechanical properties, and reduced frequency-dependence, especially at high temperatures (>65 °C). For example, with 50 % curdlan incorporation, G′ (90 °C) improved by 252 %. Notably, thermal treatment can compromise the structural integrity of the rice starch gel, reducing strength and softening texture. However, this textural degradation can be effectively mitigated with, for example, 30 % curdlan incorporation, resulting in a 55-fold hardness increase at 85 °C. The knowledge gained from this work offers valuable guidance for tailoring starch-based gel products to specific properties.

AB - In pursuit of advancing the understanding of composite gel systems, this study delves into the intricate realm of rheology, structural elucidation, and mechanical attributes. Specifically, it scrutinizes the symbiotic interplay between rice starch, a cooling-set gel, and curdlan, a thermo-irreversible heating-set gel. A higher curdlan content enhances the inter-chain hydrogen bonding between rice starch and curdlan, resulting in a denser gel structure and thus increased moduli, solid-like behavior, and mechanical properties, and reduced frequency-dependence, especially at high temperatures (>65 °C). For example, with 50 % curdlan incorporation, G′ (90 °C) improved by 252 %. Notably, thermal treatment can compromise the structural integrity of the rice starch gel, reducing strength and softening texture. However, this textural degradation can be effectively mitigated with, for example, 30 % curdlan incorporation, resulting in a 55-fold hardness increase at 85 °C. The knowledge gained from this work offers valuable guidance for tailoring starch-based gel products to specific properties.

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KW - Fractal structure

KW - Rheological properties

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KW - Textural properties

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On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan

Abstract

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Keywords

ASJC Scopus subject areas

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