1. The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch
- Author
-
Xia Li, Shanshan Wei, Zixin Gao, Ruixue Zhao, Zhanpeng Wang, Yuling Fan, Linlin Cui, and Yuhua Wang
- Subjects
Lactic acid bacteria ,Amylose content ,Physical properties ,Buckwheat starch ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
The effects of co-fermentation of yeast and Lactiplantibacillus plantarum 104 on buckwheat starch physical properties were investigated by various analytical techniques. To investigate the regulations of starch modification during fermentation and to provide a foundation for improving the performance of modified properties of buckwheat starch food. The pasting properties were decreased by co-fermentation also resulted in a reduction in the relative crystallinity. Scanning electron microscopy (SEM) demonstrated that more holes and a relatively rough granule surface were seen in the co-fermentation group. Fourier transform-infrared spectroscopy (FT-IR) results suggested that co-fermentation fermentation decreased the degree of short-range order (DO) and degree of t1he double helix (DD). The results demonstrated that co-fermentation altered these properties more rapidly than spontaneous fermentation. In conclusion, Lactiplantibacillus plantarum 104 could be used for buckwheat fermentation to improve food quality.
- Published
- 2024
- Full Text
- View/download PDF