Wheat Starch Modified with Ligustrum robustum (Rxob.) Blume Extract and Its Action Mechanism

Area of Science:

• Food Science and Technology
• Biochemistry
• Materials Science

Background:

• Wheat starch is a key component in many food products.
• Understanding starch modification is crucial for improving food processing and quality.
• Natural extracts offer potential for modifying starch properties.

Purpose of the Study:

• To investigate the modification of wheat starch using Ligustrum robustum extract (LRE).
• To elucidate the mechanism behind LRE's action on wheat starch.
• To evaluate the impact of LRE on the physicochemical and processing properties of wheat starch.

Main Methods:

• Differential scanning calorimetry (DSC) for thermal properties.
• Pasting viscosity analysis and rheological measurements.
• Scanning electron microscopy (SEM) and wide-angle X-ray diffraction (WAXD) for microstructure and crystallinity.
• Texture analysis and colorimetry for biscuit quality.
• Molecular dynamics (MD) simulations for interaction mechanisms.

Main Results:

• LRE decreased wheat starch gelatinization enthalpy and altered gelatinization temperatures.
• LRE affected pasting viscosity, reduced storage and loss moduli, and increased loss tangent.
• LRE increased gel microstructure pore size and roughness, while decreasing starch crystallinity.
• LRE modified biscuit texture (reduced hardness, fracturability) and color (altered L*, a*, b* values).

Conclusions:

• Phenolic compounds in LRE interact with starch molecules via hydrogen bonds, altering starch conformation.
• LRE effectively modifies wheat starch's physicochemical properties and improves its processing characteristics.
• LRE shows significant potential for application in developing improved starch-based food products.