Wangfen Zhang

Anhui University of Science and Technology

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Liping Yang

Anhui Science and Technology University

Ruidi He

Anhui University of Science and Technology

Houfang Zhang

Anhui Science and Technology University

Gongqi Zhao

Anhui Science and Technology University

Li Guo

Qilu University of Technology

Biao Huang

University of Alberta

Sunyan Wang

Anhui University of Science and Technology

Chuanlai Du

Anhui Science and Technology University

Shulin Zheng

Anhui Science and Technology University

Zhenyu Yu

Anhui Agricultural University

Cooperative Institutions

Anhui University of Science and Technology

Anhui Science and Technology University

Anhui Agricultural University

University of South China

Qilu University of Technology

Shandong Academy of Sciences

Zhejiang University

Sichuan Agricultural University

State Forestry and Grassland Administration

Capital Medical University

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Preparation conditions optimization and functional characteristics investigation of cationic-acetylated glutinous rice starch

LWT (2024)

Wangfen Zhang Ruidi He Zhenyu Yu Gongqi Zhao Houfang Zhang

Native starches exhibit some technological drawbacks in industrial food applications; however, modification can remedy the lack of functionality. This study optimized the preparation of cationic, acetylated, and cationic-acetylated glutinous rice starch using response surface methodology. Subsequently, physicochemical properties were analyzed. Static rheological analysis revealed the pseudoplastic behavior of all samples. Dynamic rheological analysis revealed that all starches showed weak elastic gel structure. Modification dramatically improved freeze-thaw stability. For swelling power, solubility, and paste transparency, cationization (cationic and dual-modified starches) showed excellent performance. The SEM image showed that cationization and dual modification changed the morphology of starch granule, while acetylation had little effect. Overall, single cationization, and dual modification have more advantages than single acetylation modification in performance improvement. This provides the theoretical basis for the preparation of modified glutinous rice starch and expands the application of glutinous rice starch in the food industry, such as stabilizers and food packaging.

Cationic polymerization

10.1016/j.lwt.2024.116239

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Citations (2)

Effects of dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starch

International Journal of Biological Macromolecules (2023)

Wangfen Zhang Gongqi Zhao Biao Huang Ruidi He Ligong Zhai

Syneresis

Magic angle spinning

Chemical modification

10.1016/j.ijbiomac.2023.128277

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Effect of black soybean flour particle size on the nutritional, texture and physicochemical characteristics of cookies

LWT (2022)

Liping Yang Sunyan Wang Wangfen Zhang Houfang Zhang Li Guo

In order to enrich the cookies' nutrition, black soybean was used to develop cookies, and the effect of its particle size on the characteristics of cookies was analysed. The results showed that the chemical score of black soybean cookies (12.02–13.24) was significantly greater than that of wheat flour cookies (9.14), which was significant for improving cookies' nutrition. The cookies thickness decreased when the particle size of black soybean flour decreased, but the spread ratio increased. The addition of black soybean flour greatly decreased the lightness of the cookie from 74.79 to 51.32. The decrease in particle size affected texture of cookies, especially for hardness and fracturability, they increased from 12.22 to 13.86 N, and decreased from 1.26 to 1.02 g, respectively. The addition of black soybean remarkably increased the slowly digestible and resistant starch, especially for cookies made from coarse black soybean flour, up to 50.22% and 26.10%, respectively. The black soybean flour enhanced the binding force of free water in cookies system, giving cookies a higher crispness. Based on physicochemical properties and nutrition analysis, using black soybean flour to develop cookies is feasible in industrial practice. And from sensory analysis, superfine black soybean flour was preferred for cookies production.

Lightness

Black rice

10.1016/j.lwt.2022.113649

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Citations (34)