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Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed...

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Autores principales: Zhang, Xiaojun, Cheng, Yongqiang, Jia, Xin, Geng, Donghui, Bian, Xiaojia, Tang, Ning
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498701/
https://www.ncbi.nlm.nih.gov/pubmed/36141051
http://dx.doi.org/10.3390/foods11182920
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author Zhang, Xiaojun
Cheng, Yongqiang
Jia, Xin
Geng, Donghui
Bian, Xiaojia
Tang, Ning
author_facet Zhang, Xiaojun
Cheng, Yongqiang
Jia, Xin
Geng, Donghui
Bian, Xiaojia
Tang, Ning
author_sort Zhang, Xiaojun
collection PubMed
description Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type C(B) structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method.
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spelling pubmed-94987012022-09-23 Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch Zhang, Xiaojun Cheng, Yongqiang Jia, Xin Geng, Donghui Bian, Xiaojia Tang, Ning Foods Article Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type C(B) structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method. MDPI 2022-09-19 /pmc/articles/PMC9498701/ /pubmed/36141051 http://dx.doi.org/10.3390/foods11182920 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhang, Xiaojun
Cheng, Yongqiang
Jia, Xin
Geng, Donghui
Bian, Xiaojia
Tang, Ning
Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch
title Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch
title_full Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch
title_fullStr Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch
title_full_unstemmed Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch
title_short Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch
title_sort effects of extraction methods on physicochemical and structural properties of common vetch starch
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498701/
https://www.ncbi.nlm.nih.gov/pubmed/36141051
http://dx.doi.org/10.3390/foods11182920
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