Abstract
The variation of soluble soybean polysaccharides (SSPS) on pasting properties for wheat flour (WF) under acidic conditions was investigated, and its potential mechanisms were studied from the starch molecular structure changes. The SSPS decreased the pasting viscosity and elastic viscosity modulus of WF under acidic conditions and tightened the immobilized water located in the starch paste network. The ratio of 1047/1022 cm−1 and the relative crystallinity in the WF with SSPS under acidic conditions, compared with the WF sample, decreased from 0.6306 to 0.5672 and from 10.40 to 8.92%, respectively. The SSPS addition increased the thermal stability of WF under acidic conditions. This was agreed with the morphological structure characterization detected by scanning electron microscopy (SEM) and confocal laser scanning microscope (CLSM), which exhibited a more uniform structure in the sample of WF added with SSPS under acidic conditions (WF-SSPS-P). This study promoted a better understanding of the SSPS–starch interactions under acidic conditions in WF, which provided a way to enhance the quality of wheat flour-based products.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data Availability
The datasets obtained during the current study are available from the corresponding author upon reasonable request.
References
Amaya-Llano, S. L., Martínez-Bustos, F., Martínez Alegría, A. L., & de Jesús Zazueta-Morales, J. (2008). Comparative studies on some physico-chemical, thermal, morphological, and pasting properties of acid-thinned jicama and maize starches. Food and Bioprocess Technology, 4(1), 48–60. https://doi.org/10.1007/s11947-008-0153-z
BeMiller, J. N. (2011). Pasting, paste, and gel properties of starch–hydrocolloid combinations. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2011.05.064
Chakraborty, I. N. P., Mal, S. S., Paul, U. C., Rahman, M. H., & Mazumder, N. (2022). An insight into the gelatinization properties influencing the modified starches used in food industry: A review. Food and Bioprocess Technology, 15(6), 1195–1223. https://doi.org/10.1007/s11947-022-02761-z
Chen, L., Ren, F., Yu, X., Zhang, Z., Xu, D., & Tong, Q. (2015). Pasting investigation, SEM observation and the possible interaction study on rice starch-pullulan combination. International Journal of Biological Macromolecules, 73, 45–48. https://doi.org/10.1016/j.ijbiomac.2014.11.010
Curti, E., Bubici, S., Carini, E., Baroni, S., & Vittadini, E. (2011). Water molecular dynamics during bread staling by nuclear magnetic resonance. LWT - Food Science and Technology, 44(4), 854–859. https://doi.org/10.1016/j.lwt.2010.11.021
De Oliveira Xavier, T. P., Ascheri, D. P. R., Bastos, S. M. C., Carvalho, C. W. P., Ascheri, J. L. R., & Morais, C. C. (2019). Effects of phosphorylation on the chemical composition, molecular structure, and paste properties of Hedychium coronarium starch. Food and Bioprocess Technology, 12(7), 1123–1132. https://doi.org/10.1007/s11947-019-02261-7
Du, C. J., & Sun, D. W. (2007). Retrospective shading correction of confocal laser scanning microscopy beef images for three-dimensional visualization. Food and Bioprocess Technology, 2(2), 167–176. https://doi.org/10.1007/s11947-007-0032-z
Funami, T., Nakauma, M., Noda, S., Ishihara, S., Asai, I., Inouchi, N., & Nishinari, K. (2008). Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic. Food Hydrocolloids, 22(8), 1528–1540. https://doi.org/10.1016/j.foodhyd.2007.10.008
Guo, L., Fang, F., Zhang, Y., Xu, D., Xu, X., & Jin, Z. (2020). Effect of glutathione on gelatinization and retrogradation of wheat flour and starch. Journal of Cereal Science, 95. https://doi.org/10.1016/j.jcs.2020.103061
Guo, P., Yu, J., Copeland, L., Wang, S., & Wang, S. (2018). Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility. Food Hydrocolloids, 82, 370–378. https://doi.org/10.1016/j.foodhyd.2018.04.012
Hirashima, M., Takahashi, R., & Nishinari, K. (2005). Effects of adding acids before and after gelatinization on the viscoelasticity of cornstarch pastes. Food Hydrocolloids, 19(5), 909–914. https://doi.org/10.1016/j.foodhyd.2004.12.004
Hong, T., Wang, L., Xu, Y., Jin, Y., Xu, D., Wu, F., & Xu, X. (2022). Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions. Food Chemistry, 400, 133950. https://doi.org/10.1016/j.foodchem.2022.133950
Huo, Y., Zhang, B., Niu, M., Jia, C., Zhao, S., Huang, Q., & Du, H. (2018). An insight into the multi-scale structures and pasting behaviors of starch following citric acid treatment. International Journal of Biological Macromolecules, 116, 793–800. https://doi.org/10.1016/j.ijbiomac.2018.05.114
Karim, A. A., Norziah, M. H., & Seow, C. C. (2009). Methods for the study of starch retrogradation. Food Chemistry, 71(1), 9–36.
Khalesi, H., Emadzadeh, B., Kadkhodaee, R., & Fang, Y. (2016). Whey protein isolate-Persian gum interaction at neutral pH. Food Hydrocolloids, 59, 45–49. https://doi.org/10.1016/j.foodhyd.2015.10.017
Li, J., Matsumoto, S., Nakamura, A., Maeda, H., & Matsumura, Y. (2009). Characterization and functional properties of sub-fractions of soluble soybean polysaccharides. Bioscience, Biotechnology, and Biochemistry, 73(12), 2568–2575. https://doi.org/10.1271/bbb.70799
Liu, D., Li, Z., Fan, Z., Zhang, X., & Zhong, G. (2019). Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches. Food Hydrocolloids, 89, 443–452. https://doi.org/10.1016/j.foodhyd.2018.11.003
Liu, G., Ji, N., Gu, Z., Hong, Y., Cheng, L., & Li, C. (2018). Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties. Food Hydrocolloids, 84, 166–172. https://doi.org/10.1016/j.foodhyd.2018.05.057
Maeda, H., & Nakamura, A. (2021). Soluble soybean polysaccharide. Handbook of Hydrocolloids (pp. 463–480).
Marcilla, A., Gómez-Siurana, A., Beltrán, M., Martínez-Castellanos, I., Blasco, I., & Berenguer, D. (2017). TGA/FTIR study of the behavior of sodium and potassium citrates in the decomposition of 3R4F tobacco. N 2 and air atmospheres. Thermochimica Acta, 657, 31–38. https://doi.org/10.1016/j.tca.2017.09.017
Ohishi, K., Kasai, M., Shimada, A., & Hatae, K. (2007). Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking. Food Research International, 40(2), 224–231. https://doi.org/10.1016/j.foodres.2006.10.005
Palavecino, P. M., Penci, M. C., & Ribotta, P. D. (2019). Effect of sustainable chemical modifications on pasting and gel properties of sorghum and cassava starch. Food and Bioprocess Technology, 13(1), 112–120. https://doi.org/10.1007/s11947-019-02381-0
Ren, Y., Jiang, L., Wang, W., Xiao, Y., Liu, S., Luo, Y. X., et al. (2020). Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions. Food Hydrocolloids, 99. https://doi.org/10.1016/j.foodhyd.2019.105371
Rocha Parra, A. F., Ribotta, P. D., & Ferrero, C. (2015). Starch–apple pomace mixtures: Pasting properties and microstructure. Food and Bioprocess Technology, 8(9), 1854–1863. https://doi.org/10.1007/s11947-015-1541-9
Román, L., Martínez, M. M., Rosell, C. M., & Gómez, M. (2015). Effect of microwave treatment on physicochemical properties of maize flour. Food and Bioprocess Technology, 8(6), 1330–1335. https://doi.org/10.1007/s11947-015-1493-0
Sae-kang, V., & Suphantharika, M. (2006). Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes. Carbohydrate Polymers, 65(3), 371–380. https://doi.org/10.1016/j.carbpol.2006.01.029
Salarbashi, D., Bazeli, J., & Tafaghodi, M. (2019). Environment-friendly green composites based on soluble soybean polysaccharide: A review. International Journal of Biological Macromolecules, 122, 216–223. https://doi.org/10.1016/j.ijbiomac.2018.10.110
Wang, L., Wang, L., Wang, A., Qiu, J., & Li, Z. (2021). Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage. Journal of Cereal Science, 99. https://doi.org/10.1016/j.jcs.2021.103221
Wang, S., & Copeland, L. (2015). Effect of acid hydrolysis on starch structure and functionality: A review. Critival Reviews in Food Science and Nutrition, 55(8), 1081–1097. https://doi.org/10.1080/10408398.2012.684551
Wang, S., Wang, S., Liu, L., Wang, S., & Copeland, L. (2017). Structural orders of wheat starch do not determine the in vitro enzymatic digestibility. Journal of Agricultural and Food Chemistry, 65(8), 1697–1706. https://doi.org/10.1021/acs.jafc.6b04044
Wu, H., Lei, Y., Lu, J., Zhu, R., Xiao, D., Jiao, C., et al. (2019). Effect of citric acid induced crosslinking on the structure and properties of potato starch/chitosan composite films. Food Hydrocolloids, 97. https://doi.org/10.1016/j.foodhyd.2019.105208
Wu, W., Jiao, A., Xu, E., Chen, Y., & Jin, Z. (2020). Effects of extrusion technology combined with enzymatic hydrolysis on the structural and physicochemical properties of porous corn starch. Food and Bioprocess Technology, 13(3), 442–451. https://doi.org/10.1007/s11947-020-02404-1
Xu, N., Zhang, Y., Zhang, G., & Tan, B. (2021). Effects of insoluble dietary fiber and ferulic acid on rheological and thermal properties of rice starch. International Journal of Biological Macromolecules, 193(Pt B), 2260–2270. https://doi.org/10.1016/j.ijbiomac.2021.11.058
Yang, H., Tang, M., Wu, W., Ding, W., Ding, B., & Wang, X. (2021). Study on inhibition effects and mechanism of wheat starch retrogradation by polyols. Food Hydrocolloids, 121. https://doi.org/10.1016/j.foodhyd.2021.106996
Yu, S., Ma, Y., Menager, L., & Sun, D. W. (2010). Physicochemical properties of starch and flour from different rice cultivars. Food and Bioprocess Technology, 5(2), 626–637. https://doi.org/10.1007/s11947-010-0330-8
Yu, Z., Wang, Y. S., Chen, H. H., Li, Q. Q., & Wang, Q. (2018). The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate. Food Hydrocolloids, 81, 77–86. https://doi.org/10.1016/j.foodhyd.2018.02.041
Zhang, Y., Guo, L., Li, D., Jin, Z., & Xu, X. (2019). Roles of dextran, weak acidification and their combination in the quality of wheat bread. Food Chemistry, 286, 197–203. https://doi.org/10.1016/j.foodchem.2019.01.196
Zhang, Y., Li, D., Yang, N., Jin, Z., & Xu, X. (2018). Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation. LWT - Food Science and Technology, 98, 39–45. https://doi.org/10.1016/j.lwt.2018.08.021
Zhao, H., Wang, Y., Li, W., Qin, F., & Chen, J. (2016). Effects of oligosaccharides and soy soluble polysaccharide on the rheological and textural properties of calcium sulfate-induced soy protein gels. Food and Bioprocess Technology, 10(3), 556–567. https://doi.org/10.1007/s11947-016-1826-7
Zhao, Q., Tian, H., Chen, L., Zeng, M., Qin, F., Wang, Z., et al. (2021). Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties. Food Hydrocolloids, 118. https://doi.org/10.1016/j.foodhyd.2021.106765
Funding
This work was financed by the Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX21_2045), the National Natural Science Foundation of China (no. 32001617), the Opening Foundation of Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology (no. FMZ202004), and the foundation of the State Key Laboratory of Biobased Materials and Green Papermaking (no. KF201910).
Author information
Authors and Affiliations
Contributions
Tingting Hong: data curation, formal analysis, and writing and original draft preparation. Tian Yang: investigation and visualization. Liangyu Chen: investigation and visualization. Yamei Jin: conceptualization, supervision, and funding acquisition. Fengfeng Wu: conceptualization and supervision. Xueming Xu: funding acquisition, conceptualization, and supervision. Dan Xu: conceptualization, supervision, and funding acquisition.
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare no competing interests.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Hong, T., Yang, T., Chen, L. et al. Soluble Soybean Polysaccharides-Induced Changes in Pasting Properties of Wheat Flour Under Acidic Conditions: From the View of Starch Molecular Structure. Food Bioprocess Technol 17, 799–810 (2024). https://doi.org/10.1007/s11947-023-03175-1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-023-03175-1