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Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review.
Li, Jie; Liu, Mei; Qin, Guolan; Wu, Xinyue; Li, Maozhi; Sun, Le; Dang, Wenqian; Zhang, Shenying; Liang, Ying; Zheng, Xueling; Li, Limin; Liu, Chong.
Affiliation
  • Li J; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Liu M; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China. Electronic address: waitliumei@foxmail.com.
  • Qin G; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Wu X; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Li M; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Sun L; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Dang W; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Zhang S; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Liang Y; College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Zheng X; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China. Electronic address: xlzhenghaut@126.com.
  • Li L; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Liu C; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Int J Biol Macromol ; 248: 125956, 2023 Sep 01.
Article in En | MEDLINE | ID: mdl-37487993
Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides with high molecular weight hydrophilic long-chain molecules, which are widely employed in food industry as thickeners, emulsifiers, gelling agents, and stabilizers. Pasta products are considered to be an important source of nutrition for humans, and PBHs show great potential in improving their quality and nutritional value. The hydration of PBHs to form viscous solutions or sols under specific processing conditions is a prerequisite for improving the stability of food systems. In this review, PBHs are classified in a novel way according to food processing conditions, and their gelation mechanisms are summarized. The application of PBHs in pasta products prepared under different processing methods (baking, steaming/cooking, frying, freezing) are reviewed, and the potential mechanism of PBHs in regulating pasta products quality is revealed from the interaction between PBHs and the main components of pasta products (protein, starch, and water). Finally, the safety of PBHs is critically explored, along with future perspectives. This review provides a scientific foundation for the development and specific application of PBHs in pasta products, and provides theoretical support for improving pasta product quality.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Flour / Food Handling Limits: Humans Language: En Journal: Int J Biol Macromol Year: 2023 Type: Article Affiliation country: China
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Flour / Food Handling Limits: Humans Language: En Journal: Int J Biol Macromol Year: 2023 Type: Article Affiliation country: China