Xinlai Dou , Yanling Hao , Ying Sun , Pin Yang , Linlin Liu , Yinyuan He , Yanguo Shi , Chunhua Yang , Fenglian Chen
{"title":"一种新型烘焙添加剂:小麦面包用盐酸壳聚糖/羧甲基淀粉钠纳米凝胶的制备、表征及应用","authors":"Xinlai Dou , Yanling Hao , Ying Sun , Pin Yang , Linlin Liu , Yinyuan He , Yanguo Shi , Chunhua Yang , Fenglian Chen","doi":"10.1016/j.foodhyd.2023.109459","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, we hypothesized that chitosan hydrochloride/carboxymethyl starch sodium <strong>(</strong>CHC-CMS-Na) nanogels could improve bread quality as a baking additive. Starch-based nanogels were prepared by the covalent crosslinking of CHC and CMS-Na using EDC·HCl (1-(3-Dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride). The CHC-CMS-Na nano-gel with the ratio of CHC: CMS-Na (2:1, v/v) at pH 3 exhibited the smallest particle size of 41.85 nm, with a PDI of 0.33, highest yield, spherical shape, and the formation of new bonds at 1596 cm<sup>−1</sup> was confirmed by Fourier transform infrared spectroscopy (FTIR). The CHC-CMS-Na nano-gel exhibited viscoelasticity and had higher G′ of and G\". The X-ray diffraction (XRD) results revealed that the addition of CHC disrupted the crystalline structure of CMS-Na and the corresponding peaks gradually weakened, providing further evidence for CHC-CMS-Na nano-gel formation. Compared to the control sample, the wheat bread with 0.50% (w/w) CHC-CMS-Na nano-gel had a better specific volume of 3.12 mL/g, moisture content of 25.12% (primarily composed of bound and partially bound water), better porosity of 6.06%, and the springiness of bread increased from 0.87 to 0.93 and the hardness decreased from 1367.17 gf to 1283.62 gf. Therefore, CHC-CMS-Na nanogels have great potential as novel baking additives in the food industry.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109459"},"PeriodicalIF":11.0000,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A novel baking additive: Preparation, characterization, and application of chitosan hydrochloride/carboxymethyl starch sodium nano-gel for wheat bread\",\"authors\":\"Xinlai Dou , Yanling Hao , Ying Sun , Pin Yang , Linlin Liu , Yinyuan He , Yanguo Shi , Chunhua Yang , Fenglian Chen\",\"doi\":\"10.1016/j.foodhyd.2023.109459\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In this study, we hypothesized that chitosan hydrochloride/carboxymethyl starch sodium <strong>(</strong>CHC-CMS-Na) nanogels could improve bread quality as a baking additive. Starch-based nanogels were prepared by the covalent crosslinking of CHC and CMS-Na using EDC·HCl (1-(3-Dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride). The CHC-CMS-Na nano-gel with the ratio of CHC: CMS-Na (2:1, v/v) at pH 3 exhibited the smallest particle size of 41.85 nm, with a PDI of 0.33, highest yield, spherical shape, and the formation of new bonds at 1596 cm<sup>−1</sup> was confirmed by Fourier transform infrared spectroscopy (FTIR). The CHC-CMS-Na nano-gel exhibited viscoelasticity and had higher G′ of and G\\\". The X-ray diffraction (XRD) results revealed that the addition of CHC disrupted the crystalline structure of CMS-Na and the corresponding peaks gradually weakened, providing further evidence for CHC-CMS-Na nano-gel formation. Compared to the control sample, the wheat bread with 0.50% (w/w) CHC-CMS-Na nano-gel had a better specific volume of 3.12 mL/g, moisture content of 25.12% (primarily composed of bound and partially bound water), better porosity of 6.06%, and the springiness of bread increased from 0.87 to 0.93 and the hardness decreased from 1367.17 gf to 1283.62 gf. Therefore, CHC-CMS-Na nanogels have great potential as novel baking additives in the food industry.</p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"148 \",\"pages\":\"Article 109459\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2023-11-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X23010056\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X23010056","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
A novel baking additive: Preparation, characterization, and application of chitosan hydrochloride/carboxymethyl starch sodium nano-gel for wheat bread
In this study, we hypothesized that chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels could improve bread quality as a baking additive. Starch-based nanogels were prepared by the covalent crosslinking of CHC and CMS-Na using EDC·HCl (1-(3-Dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride). The CHC-CMS-Na nano-gel with the ratio of CHC: CMS-Na (2:1, v/v) at pH 3 exhibited the smallest particle size of 41.85 nm, with a PDI of 0.33, highest yield, spherical shape, and the formation of new bonds at 1596 cm−1 was confirmed by Fourier transform infrared spectroscopy (FTIR). The CHC-CMS-Na nano-gel exhibited viscoelasticity and had higher G′ of and G". The X-ray diffraction (XRD) results revealed that the addition of CHC disrupted the crystalline structure of CMS-Na and the corresponding peaks gradually weakened, providing further evidence for CHC-CMS-Na nano-gel formation. Compared to the control sample, the wheat bread with 0.50% (w/w) CHC-CMS-Na nano-gel had a better specific volume of 3.12 mL/g, moisture content of 25.12% (primarily composed of bound and partially bound water), better porosity of 6.06%, and the springiness of bread increased from 0.87 to 0.93 and the hardness decreased from 1367.17 gf to 1283.62 gf. Therefore, CHC-CMS-Na nanogels have great potential as novel baking additives in the food industry.
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.
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