Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-01-02 DOI:10.1016/j.foodhyd.2024.109727

Grazielle Náthia-Neves, Marina Villanueva, Felicidad Ronda

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Abstract

Canary seed, a gluten-free cereal, is renowned for its high content of fats, starch, and proteins. The extraction of oil is often necessary to extend flour shelf life or obtain purified starch and protein fractions. Similar to many gluten-free flours, it may require additional thermal treatments to enhance its suitability to formulate several food products. Thus, this study investigated the impact of ultrasound (US) treatment on the techno-functional and physicochemical properties of both whole (WCS) and defatted (DWCS) canary seed flours. The US treatment slightly increased water and oil absorption capacities in WCS. Lipids in the flour and treatment temperature affected the surfactant properties. Untreated and treated defatted DWCS flours exhibited higher emulsifying activity (up to +36%) and foaming capacity (up to +340%) than WCS. The presence of lipids and US treatment influenced protein extraction, with changes in albumins (WCS and DWCS), globulins (DWCS) and prolamins (WCS) recovery. US treatment altered pasting and rheological properties of all studied flours, impacting viscosity and starch-lipid complex formation. Rheological properties were lipid-dependent, and defatted samples formed stronger gels. US treatment decreased gelatinization enthalpy in WCS (up to −9.5%) and increased it in DWCS (up to +11.3%) flours. Moreover, lipids significantly influenced retrogradation, which was absent in untreated and treated WCS flours. US-treated flours displayed similar diffraction patterns to untreated samples, but with reduced intensities as temperature increased. The untreated defatted sample exhibited a 9% lower crystallinity. These findings highlight the benefits of US treatment and defatting for improving gluten-free food products formulated with canary seed flour.

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脂质对超声波加工金丝雀籽粉的功能、流变、糊化和热性能的影响

金丝雀籽是一种无麸质谷物，以脂肪、淀粉和蛋白质含量高而闻名。为了延长面粉的保质期或获得纯化的淀粉和蛋白质组分，通常需要提取油脂。与许多无麸质面粉类似，它可能需要额外的热处理，以提高其配制多种食品的适用性。因此，本研究调查了超声波（US）处理对全脂（WCS）和脱脂（DWCS）金丝雀籽面粉的技术功能和理化特性的影响。超声处理略微提高了 WCS 的吸水和吸油能力。面粉中的脂质和处理温度影响了表面活性剂的特性。未经处理和经处理的脱脂 DWCS 面粉的乳化活性（高达 +36%）和发泡能力（高达 +340%）均高于 WCS。脂质的存在和 US 处理影响了蛋白质的提取，白蛋白（WCS 和 DWCS）、球蛋白（DWCS）和丙种球蛋白（WCS）的回收率都发生了变化。US 处理改变了所有研究面粉的糊化和流变特性，影响了粘度和淀粉-脂质复合物的形成。流变特性取决于脂质，脱脂样品会形成更强的凝胶。US处理降低了WCS面粉的糊化焓（最高达-9.5%），提高了DWCS面粉的糊化焓（最高达+11.3%）。此外，脂质对逆梯度有明显影响，而未处理和处理过的 WCS 面粉则没有这种影响。经 US 处理的面粉显示出与未处理样品相似的衍射图样，但随着温度的升高，衍射强度降低。未经处理的脱脂样品的结晶度降低了 9%。这些发现凸显了 US 处理和脱脂对改善用金丝雀籽面粉配制的无麸质食品的益处。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.