Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents
The polyphenol–starch complex has become a hot research topic since it is evident that this modification method can alter the physicochemical properties of starch as well as improve its nutritional value. This work aimed to evaluate the effect of ginger polyphenol gingerols (GNs) and shogaols (SNs)...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/30 |
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| author | Zhong Han Wenhao Xiao Yuhuan Geng Diejia Cai Xin’an Zeng Wei Zhao Wenhong Gao Ji Ma |
| author_facet | Zhong Han Wenhao Xiao Yuhuan Geng Diejia Cai Xin’an Zeng Wei Zhao Wenhong Gao Ji Ma |
| author_sort | Zhong Han |
| collection | DOAJ |
| description | The polyphenol–starch complex has become a hot research topic since it is evident that this modification method can alter the physicochemical properties of starch as well as improve its nutritional value. This work aimed to evaluate the effect of ginger polyphenol gingerols (GNs) and shogaols (SNs) on the structure of starch with different amylose content (WCS, CS, G56, G80). Textural and rheological results indicated that GNs and SNs had more pronounced inhibitory retrogradation effects for relative low-level amylose starches (WCS and CS) compared to relative high-level amylose starches (G56 and G80). GNs and SNs improved the freeze–thaw stability of starch gels. FT-IR and XRD results revealed that GNs and SNs decreased the (short- and long-range) ordered structure of starches through a non-covalent interaction. Moreover, DSC results proved that the gelatinisation temperature of CS/G56/G80 significantly increased, and the enthalpy (ΔH) decreased by the incorporation of GNs and SNs. Overall, this in-depth study is beneficial in providing valuable pathways for starch–polyphenol interactions to improve the quality of starchy foods. |
| format | Article |
| id | doaj-art-005dc75713db4694b3765f2b79074688 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-005dc75713db4694b3765f2b790746882025-01-10T13:17:34ZengMDPI AGFoods2304-81582024-12-011413010.3390/foods14010030Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose ContentsZhong Han0Wenhao Xiao1Yuhuan Geng2Diejia Cai3Xin’an Zeng4Wei Zhao5Wenhong Gao6Ji Ma7School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, ChinaThe polyphenol–starch complex has become a hot research topic since it is evident that this modification method can alter the physicochemical properties of starch as well as improve its nutritional value. This work aimed to evaluate the effect of ginger polyphenol gingerols (GNs) and shogaols (SNs) on the structure of starch with different amylose content (WCS, CS, G56, G80). Textural and rheological results indicated that GNs and SNs had more pronounced inhibitory retrogradation effects for relative low-level amylose starches (WCS and CS) compared to relative high-level amylose starches (G56 and G80). GNs and SNs improved the freeze–thaw stability of starch gels. FT-IR and XRD results revealed that GNs and SNs decreased the (short- and long-range) ordered structure of starches through a non-covalent interaction. Moreover, DSC results proved that the gelatinisation temperature of CS/G56/G80 significantly increased, and the enthalpy (ΔH) decreased by the incorporation of GNs and SNs. Overall, this in-depth study is beneficial in providing valuable pathways for starch–polyphenol interactions to improve the quality of starchy foods.https://www.mdpi.com/2304-8158/14/1/30gingerolsshogaolscorn starchamyloseinteractionstructural properties |
| spellingShingle | Zhong Han Wenhao Xiao Yuhuan Geng Diejia Cai Xin’an Zeng Wei Zhao Wenhong Gao Ji Ma Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents Foods gingerols shogaols corn starch amylose interaction structural properties |
| title | Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents |
| title_full | Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents |
| title_fullStr | Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents |
| title_full_unstemmed | Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents |
| title_short | Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents |
| title_sort | variations in the impact of gingerols conversion to shogaols on the properties of corn starch with different amylose contents |
| topic | gingerols shogaols corn starch amylose interaction structural properties |
| url | https://www.mdpi.com/2304-8158/14/1/30 |
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