1. Incorporating ions during thermal processing tailors the microstructure and practical features of rice starch/anthocyanin binary system.
- Author
-
Chen B, Xu Y, Chen Z, Zhen Y, Qiao D, Zhao S, and Zhang B
- Subjects
- Sodium chemistry, Temperature, Calcium chemistry, Starch chemistry, Oryza chemistry, Anthocyanins chemistry, Ions chemistry
- Abstract
Understanding the interplay among salt ions, anthocyanin and starch within food matrices under thermal conditions is important for the development of starch-based foods with demanded quality attributes. However, how salt ions presence influences the microstructure and properties of starch/anthocyanin binary system remains largely unclear. Herein, indica rice starch (IRS) and rice anthocyanin (RA) were used to construct an IRS-RA binary system, with thermal treatment under different concentrations of Na
+ (10-40 mM) and types of salt ions (Na+ and Ca2+ ). The incorporation of salt ions induced the formation of a porous gel matrix, and destroyed the hydrogen bond between starch and anthocyanin through electrostatic interactions, reducing the storage modulus and radius of gyration of the binary system, and increasing the relative crystallinity (from 1.08 % to 1.51 % (20 mM Na+ ) and 1.69 % (20 mM Ca+ )) of the IRS-RA binary system at 90 °C. Also, the DPPH radical scavenging ability of the binary system at 90 °C was enhanced upon incorporating salt ions (0.93 for Na+ condition and 0.94 for Ca2+ condition at 20 mM ion concentration). It is noteworthy that Ca2+ inclusion had more significant effects than the case for Na+ presence, presumably due to the increased charge density., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier B.V.)- Published
- 2024
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