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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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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. |
format | Online Article Text |
id | pubmed-9498701 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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