Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch

Owing to diverse functional and bioactive properties, fish collagen peptides (FCP), a by-product from the fish processing industry, have garnered popularity among consumers. The primary objective of this study is to investigate the impact of FCP on wheat starch (WS) gelatinization and evaluate its a...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Zhang, Shuhan [verfasserIn] Zhu, Song [verfasserIn] Zhong, Fang [verfasserIn] Huang, Dejian [verfasserIn] Li, Yue [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Fish collagen peptides Wheat starch Starch gelatinization Starch digestibility Starch ordered structure

Übergeordnetes Werk:	Enthalten in: Food hydrocolloids - Amsterdam : Elsevier, 1986, 149
Übergeordnetes Werk:	volume:149

DOI / URN:	10.1016/j.foodhyd.2023.109612

Katalog-ID:	ELV066365252

Internformat


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520			\|a Owing to diverse functional and bioactive properties, fish collagen peptides (FCP), a by-product from the fish processing industry, have garnered popularity among consumers. The primary objective of this study is to investigate the impact of FCP on wheat starch (WS) gelatinization and evaluate its application potential in starchy food. Pasting and thermal analyses indicated the degree of starch gelatinization decreased linearly as the concentration of FCP increased. Under the peptide concentration, the peak viscosity and enthalpy change were reduced by 76.54% and 26.23%, respectively. FCP competed with WS for available water, resulting in the preservation of more intact starch granules after gelatinization. Rheological results suggested that FCP reduced the viscosity and weakened the gel structure of starch pastes. With decreased tanδ, starch pastes presented a more dominant elastic behavior. Moreover, FCP alleviated the digestion rate of WS, with the rapidly digestible starch content decreasing from 79.94% to 73.19% and the resistant starch content increasing from 11.67% to 17.06%. Fourier transform infrared spectroscopy and X-ray diffraction analysis demonstrated that FCP improved the ordered structures of WS and hydrogen bonds played a pivotal role in the property changes of starch. Consequently, it is inferred that FCP holds considerable promise as a starch gelatinization regulator, which is capable of modifying the processing properties and enhancing the nutritional value of starchy food.
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700	1		\|a Li, Yue \|e verfasserin \|0 (orcid)0000-0001-5195-4742 \|4 aut
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publishDate	2023
allfields	10.1016/j.foodhyd.2023.109612 doi (DE-627)ELV066365252 (ELSEVIER)S0268-005X(23)01158-X DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhang, Shuhan verfasserin (orcid)0009-0000-1896-9168 aut Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Owing to diverse functional and bioactive properties, fish collagen peptides (FCP), a by-product from the fish processing industry, have garnered popularity among consumers. The primary objective of this study is to investigate the impact of FCP on wheat starch (WS) gelatinization and evaluate its application potential in starchy food. Pasting and thermal analyses indicated the degree of starch gelatinization decreased linearly as the concentration of FCP increased. Under the peptide concentration, the peak viscosity and enthalpy change were reduced by 76.54% and 26.23%, respectively. FCP competed with WS for available water, resulting in the preservation of more intact starch granules after gelatinization. Rheological results suggested that FCP reduced the viscosity and weakened the gel structure of starch pastes. With decreased tanδ, starch pastes presented a more dominant elastic behavior. Moreover, FCP alleviated the digestion rate of WS, with the rapidly digestible starch content decreasing from 79.94% to 73.19% and the resistant starch content increasing from 11.67% to 17.06%. Fourier transform infrared spectroscopy and X-ray diffraction analysis demonstrated that FCP improved the ordered structures of WS and hydrogen bonds played a pivotal role in the property changes of starch. Consequently, it is inferred that FCP holds considerable promise as a starch gelatinization regulator, which is capable of modifying the processing properties and enhancing the nutritional value of starchy food. Fish collagen peptides Wheat starch Starch gelatinization Starch digestibility Starch ordered structure Zhu, Song verfasserin aut Zhong, Fang verfasserin aut Huang, Dejian verfasserin aut Li, Yue verfasserin (orcid)0000-0001-5195-4742 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 149 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:149 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 149
spelling	10.1016/j.foodhyd.2023.109612 doi (DE-627)ELV066365252 (ELSEVIER)S0268-005X(23)01158-X DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhang, Shuhan verfasserin (orcid)0009-0000-1896-9168 aut Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Owing to diverse functional and bioactive properties, fish collagen peptides (FCP), a by-product from the fish processing industry, have garnered popularity among consumers. The primary objective of this study is to investigate the impact of FCP on wheat starch (WS) gelatinization and evaluate its application potential in starchy food. Pasting and thermal analyses indicated the degree of starch gelatinization decreased linearly as the concentration of FCP increased. Under the peptide concentration, the peak viscosity and enthalpy change were reduced by 76.54% and 26.23%, respectively. FCP competed with WS for available water, resulting in the preservation of more intact starch granules after gelatinization. Rheological results suggested that FCP reduced the viscosity and weakened the gel structure of starch pastes. With decreased tanδ, starch pastes presented a more dominant elastic behavior. Moreover, FCP alleviated the digestion rate of WS, with the rapidly digestible starch content decreasing from 79.94% to 73.19% and the resistant starch content increasing from 11.67% to 17.06%. Fourier transform infrared spectroscopy and X-ray diffraction analysis demonstrated that FCP improved the ordered structures of WS and hydrogen bonds played a pivotal role in the property changes of starch. Consequently, it is inferred that FCP holds considerable promise as a starch gelatinization regulator, which is capable of modifying the processing properties and enhancing the nutritional value of starchy food. Fish collagen peptides Wheat starch Starch gelatinization Starch digestibility Starch ordered structure Zhu, Song verfasserin aut Zhong, Fang verfasserin aut Huang, Dejian verfasserin aut Li, Yue verfasserin (orcid)0000-0001-5195-4742 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 149 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:149 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 149
allfields_unstemmed	10.1016/j.foodhyd.2023.109612 doi (DE-627)ELV066365252 (ELSEVIER)S0268-005X(23)01158-X DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhang, Shuhan verfasserin (orcid)0009-0000-1896-9168 aut Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Owing to diverse functional and bioactive properties, fish collagen peptides (FCP), a by-product from the fish processing industry, have garnered popularity among consumers. The primary objective of this study is to investigate the impact of FCP on wheat starch (WS) gelatinization and evaluate its application potential in starchy food. Pasting and thermal analyses indicated the degree of starch gelatinization decreased linearly as the concentration of FCP increased. Under the peptide concentration, the peak viscosity and enthalpy change were reduced by 76.54% and 26.23%, respectively. FCP competed with WS for available water, resulting in the preservation of more intact starch granules after gelatinization. Rheological results suggested that FCP reduced the viscosity and weakened the gel structure of starch pastes. With decreased tanδ, starch pastes presented a more dominant elastic behavior. Moreover, FCP alleviated the digestion rate of WS, with the rapidly digestible starch content decreasing from 79.94% to 73.19% and the resistant starch content increasing from 11.67% to 17.06%. Fourier transform infrared spectroscopy and X-ray diffraction analysis demonstrated that FCP improved the ordered structures of WS and hydrogen bonds played a pivotal role in the property changes of starch. Consequently, it is inferred that FCP holds considerable promise as a starch gelatinization regulator, which is capable of modifying the processing properties and enhancing the nutritional value of starchy food. Fish collagen peptides Wheat starch Starch gelatinization Starch digestibility Starch ordered structure Zhu, Song verfasserin aut Zhong, Fang verfasserin aut Huang, Dejian verfasserin aut Li, Yue verfasserin (orcid)0000-0001-5195-4742 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 149 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:149 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 149
allfieldsGer	10.1016/j.foodhyd.2023.109612 doi (DE-627)ELV066365252 (ELSEVIER)S0268-005X(23)01158-X DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhang, Shuhan verfasserin (orcid)0009-0000-1896-9168 aut Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Owing to diverse functional and bioactive properties, fish collagen peptides (FCP), a by-product from the fish processing industry, have garnered popularity among consumers. The primary objective of this study is to investigate the impact of FCP on wheat starch (WS) gelatinization and evaluate its application potential in starchy food. Pasting and thermal analyses indicated the degree of starch gelatinization decreased linearly as the concentration of FCP increased. Under the peptide concentration, the peak viscosity and enthalpy change were reduced by 76.54% and 26.23%, respectively. FCP competed with WS for available water, resulting in the preservation of more intact starch granules after gelatinization. Rheological results suggested that FCP reduced the viscosity and weakened the gel structure of starch pastes. With decreased tanδ, starch pastes presented a more dominant elastic behavior. Moreover, FCP alleviated the digestion rate of WS, with the rapidly digestible starch content decreasing from 79.94% to 73.19% and the resistant starch content increasing from 11.67% to 17.06%. Fourier transform infrared spectroscopy and X-ray diffraction analysis demonstrated that FCP improved the ordered structures of WS and hydrogen bonds played a pivotal role in the property changes of starch. Consequently, it is inferred that FCP holds considerable promise as a starch gelatinization regulator, which is capable of modifying the processing properties and enhancing the nutritional value of starchy food. Fish collagen peptides Wheat starch Starch gelatinization Starch digestibility Starch ordered structure Zhu, Song verfasserin aut Zhong, Fang verfasserin aut Huang, Dejian verfasserin aut Li, Yue verfasserin (orcid)0000-0001-5195-4742 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 149 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:149 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 149
allfieldsSound	10.1016/j.foodhyd.2023.109612 doi (DE-627)ELV066365252 (ELSEVIER)S0268-005X(23)01158-X DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhang, Shuhan verfasserin (orcid)0009-0000-1896-9168 aut Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Owing to diverse functional and bioactive properties, fish collagen peptides (FCP), a by-product from the fish processing industry, have garnered popularity among consumers. The primary objective of this study is to investigate the impact of FCP on wheat starch (WS) gelatinization and evaluate its application potential in starchy food. Pasting and thermal analyses indicated the degree of starch gelatinization decreased linearly as the concentration of FCP increased. Under the peptide concentration, the peak viscosity and enthalpy change were reduced by 76.54% and 26.23%, respectively. FCP competed with WS for available water, resulting in the preservation of more intact starch granules after gelatinization. Rheological results suggested that FCP reduced the viscosity and weakened the gel structure of starch pastes. With decreased tanδ, starch pastes presented a more dominant elastic behavior. Moreover, FCP alleviated the digestion rate of WS, with the rapidly digestible starch content decreasing from 79.94% to 73.19% and the resistant starch content increasing from 11.67% to 17.06%. Fourier transform infrared spectroscopy and X-ray diffraction analysis demonstrated that FCP improved the ordered structures of WS and hydrogen bonds played a pivotal role in the property changes of starch. Consequently, it is inferred that FCP holds considerable promise as a starch gelatinization regulator, which is capable of modifying the processing properties and enhancing the nutritional value of starchy food. Fish collagen peptides Wheat starch Starch gelatinization Starch digestibility Starch ordered structure Zhu, Song verfasserin aut Zhong, Fang verfasserin aut Huang, Dejian verfasserin aut Li, Yue verfasserin (orcid)0000-0001-5195-4742 aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 149 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:149 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 149
language	English
source	Enthalten in Food hydrocolloids 149 volume:149
sourceStr	Enthalten in Food hydrocolloids 149 volume:149
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Fish collagen peptides Wheat starch Starch gelatinization Starch digestibility Starch ordered structure
dewey-raw	630
isfreeaccess_bool	false
container_title	Food hydrocolloids
authorswithroles_txt_mv	Zhang, Shuhan @@aut@@ Zhu, Song @@aut@@ Zhong, Fang @@aut@@ Huang, Dejian @@aut@@ Li, Yue @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	324455631
dewey-sort	3630
id	ELV066365252
language_de	englisch
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author	Zhang, Shuhan
spellingShingle	Zhang, Shuhan ddc 630 bkl 58.34 misc Fish collagen peptides misc Wheat starch misc Starch gelatinization misc Starch digestibility misc Starch ordered structure Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch
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topic_title	630 640 VZ 58.34 bkl Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch Fish collagen peptides Wheat starch Starch gelatinization Starch digestibility Starch ordered structure
topic	ddc 630 bkl 58.34 misc Fish collagen peptides misc Wheat starch misc Starch gelatinization misc Starch digestibility misc Starch ordered structure
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title	Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch
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title_full	Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch
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title_sort	fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch
title_auth	Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch
abstract	Owing to diverse functional and bioactive properties, fish collagen peptides (FCP), a by-product from the fish processing industry, have garnered popularity among consumers. The primary objective of this study is to investigate the impact of FCP on wheat starch (WS) gelatinization and evaluate its application potential in starchy food. Pasting and thermal analyses indicated the degree of starch gelatinization decreased linearly as the concentration of FCP increased. Under the peptide concentration, the peak viscosity and enthalpy change were reduced by 76.54% and 26.23%, respectively. FCP competed with WS for available water, resulting in the preservation of more intact starch granules after gelatinization. Rheological results suggested that FCP reduced the viscosity and weakened the gel structure of starch pastes. With decreased tanδ, starch pastes presented a more dominant elastic behavior. Moreover, FCP alleviated the digestion rate of WS, with the rapidly digestible starch content decreasing from 79.94% to 73.19% and the resistant starch content increasing from 11.67% to 17.06%. Fourier transform infrared spectroscopy and X-ray diffraction analysis demonstrated that FCP improved the ordered structures of WS and hydrogen bonds played a pivotal role in the property changes of starch. Consequently, it is inferred that FCP holds considerable promise as a starch gelatinization regulator, which is capable of modifying the processing properties and enhancing the nutritional value of starchy food.
abstractGer	Owing to diverse functional and bioactive properties, fish collagen peptides (FCP), a by-product from the fish processing industry, have garnered popularity among consumers. The primary objective of this study is to investigate the impact of FCP on wheat starch (WS) gelatinization and evaluate its application potential in starchy food. Pasting and thermal analyses indicated the degree of starch gelatinization decreased linearly as the concentration of FCP increased. Under the peptide concentration, the peak viscosity and enthalpy change were reduced by 76.54% and 26.23%, respectively. FCP competed with WS for available water, resulting in the preservation of more intact starch granules after gelatinization. Rheological results suggested that FCP reduced the viscosity and weakened the gel structure of starch pastes. With decreased tanδ, starch pastes presented a more dominant elastic behavior. Moreover, FCP alleviated the digestion rate of WS, with the rapidly digestible starch content decreasing from 79.94% to 73.19% and the resistant starch content increasing from 11.67% to 17.06%. Fourier transform infrared spectroscopy and X-ray diffraction analysis demonstrated that FCP improved the ordered structures of WS and hydrogen bonds played a pivotal role in the property changes of starch. Consequently, it is inferred that FCP holds considerable promise as a starch gelatinization regulator, which is capable of modifying the processing properties and enhancing the nutritional value of starchy food.
abstract_unstemmed	Owing to diverse functional and bioactive properties, fish collagen peptides (FCP), a by-product from the fish processing industry, have garnered popularity among consumers. The primary objective of this study is to investigate the impact of FCP on wheat starch (WS) gelatinization and evaluate its application potential in starchy food. Pasting and thermal analyses indicated the degree of starch gelatinization decreased linearly as the concentration of FCP increased. Under the peptide concentration, the peak viscosity and enthalpy change were reduced by 76.54% and 26.23%, respectively. FCP competed with WS for available water, resulting in the preservation of more intact starch granules after gelatinization. Rheological results suggested that FCP reduced the viscosity and weakened the gel structure of starch pastes. With decreased tanδ, starch pastes presented a more dominant elastic behavior. Moreover, FCP alleviated the digestion rate of WS, with the rapidly digestible starch content decreasing from 79.94% to 73.19% and the resistant starch content increasing from 11.67% to 17.06%. Fourier transform infrared spectroscopy and X-ray diffraction analysis demonstrated that FCP improved the ordered structures of WS and hydrogen bonds played a pivotal role in the property changes of starch. Consequently, it is inferred that FCP holds considerable promise as a starch gelatinization regulator, which is capable of modifying the processing properties and enhancing the nutritional value of starchy food.
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title_short	Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch
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up_date	2024-07-06T17:29:49.495Z
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Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch

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