51
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Sun X, Sun Z, Saleh AS, Lu Y, Zhang X, Ge X, Shen H, Yu X, Li W. Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root starch. Food Chem 2023; 405:134837. [DOI: 10.1016/j.foodchem.2022.134837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 10/26/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
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52
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Ge X, Hu Y, Shen H, Liang W, Sun Z, Zhang X, Ospankulova G, Muratkhan M, Kh KZ, Li W. Electron beam irradiation application for improving the multiscale structure and enhancing physicochemical and digestive properties of acetylated naked barley. Food Chem 2023; 404:134674. [DOI: 10.1016/j.foodchem.2022.134674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/19/2022] [Accepted: 10/15/2022] [Indexed: 11/22/2022]
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53
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Dry heat and ultrasonication treatment of pearl millet flour: effect on thermal, structural, and in-vitro digestibility properties of starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01832-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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54
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Ge X, Duan H, Zhou Y, Zhou S, Shen H, Liang W, Sun Z, Yan W. Investigating the effects of pre- and post-electron beam treatment on the multiscale structure and physicochemical properties of dry-heated buckwheat starch. Int J Biol Macromol 2023; 227:564-575. [PMID: 36495994 DOI: 10.1016/j.ijbiomac.2022.12.043] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 11/17/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
This study presents the effects of dry heat (DH) assisted by pre-and post-electron beam (EB) treatment on buckwheat starch's multiscale structural, physicochemical, and digestive properties. The granule integrity and crystal shape were not affected by the investigated treatments. However, DH and EB treatments decreased amylose content, crystallinity, molecular weight, swelling power, thermal transition temperatures and gelatinization enthalpy while increasing solubility and the content of A chain, B1 chain, and resistant starch. EB application to DH starch promoted subsequent structural changes and enhanced starch properties compared to samples DH-processed alone. In addition, EB-induced starch chain depolymerization and structural rearrangement had sequential effects. EB pre-treatment reduced DH starch's amylose content, molecular weight, and swelling power while enhancing the content of A- chain, rapidly digestible starch, and resistant starch compared with EB post-treatment. This innovative study provides a theoretical basis for the potential applicability of EB irradiation in modifying the properties of DH starch.
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Affiliation(s)
- Xiangzhen Ge
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China; Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Hao Duan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China
| | - Yaxi Zhou
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China
| | - Shiqi Zhou
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China
| | - Huishan Shen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Wei Liang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Zhuangzhuang Sun
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Wenjie Yan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China.
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55
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Wang Y, Guo J, Wang C, Li Y, Bai Z, Luo D, Hu Y, Chen S. Effects of konjac glucomannan and freezing on thermal properties, rheology, digestibility and microstructure of starch isolated from wheat dough. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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56
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Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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57
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The Application of Cold Plasma Technology in Low-Moisture Foods. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09329-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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58
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Zhong Y, Zhang Y, Zhu Z, Wang Y, Zeng Z, Liu C. Comparative study on physicochemical and nutritional properties of black rice influenced by superheated steam, far infrared radiation, and microwave treatment. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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59
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Zhang Q, Duan H, Zhou Y, Zhou S, Ge X, Shen H, Li W, Yan W. Effect of dry heat treatment on multi-structure, physicochemical properties, and in vitro digestibility of potato starch with controlled surface-removed levels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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60
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Shen H, Yu J, Bai J, Liu Y, Ge X, Li W, Zheng J. A new pre-gelatinized starch preparing by spray drying and electron beam irradiation of oat starch. Food Chem 2023; 398:133938. [DOI: 10.1016/j.foodchem.2022.133938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/26/2022] [Accepted: 08/10/2022] [Indexed: 10/15/2022]
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61
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Davoudi Z, Azizi MH, Barzegar M. Porous corn starch obtained from combined cold plasma and enzymatic hydrolysis: Microstructure and physicochemical properties. Int J Biol Macromol 2022; 223:790-797. [PMID: 36370859 DOI: 10.1016/j.ijbiomac.2022.11.058] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 10/10/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022]
Abstract
The combined effect of cold plasma treatment and enzymatic hydrolysis was investigated on the physicochemical and microstructural properties of porous corn starch. Scanning electron microscopy (SEM) images depicted that the combined treatment led to the creation of deeper pores on the surface of starch granules. The combined treatment indicated the highest swelling power (19.49 g/g), solubility (10.08 %), specific surface area (2.97 m2/g) and total pore volume (10.47 cm3/g). According to the X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC), the combined treatment, compared with the enzymatic hydrolysis, decreased the starch crystallinity, the order of the double-helix structure, and the starch gelatinization enthalpy. The rapid visco analyzer (RVA) pasting profile revealed that the combined treatment elevated the breakdown and setback viscosities. This study indicated that cold plasma pretreatment, as a green non-thermal technology, facilitated the performance of enzymes, resulting in the production of a porous starch with a higher absorption capacity.
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Affiliation(s)
- Zahra Davoudi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
| | - Mohammad Hossein Azizi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
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62
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da Costa Pinto C, Sanches EA, Clerici MTPS, Rodrigues S, Fernandes FAN, de Souza SM, Teixeira-Costa BE, de Araújo Bezerra J, Lamarão CV, Campelo PH. Modulation of the Physicochemical Properties of Aria (Goeppertia allouia) Starch by Cold Plasma: Effect of Excitation Frequency. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02970-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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63
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Liang W, Zhao W, Liu X, Zheng J, Sun Z, Ge X, Shen H, Ospankulova G, Muratkhan M, Li W. Understanding how electron beam irradiation doses and frequencies modify the multiscale structure, physicochemical properties, and in vitro digestibility of potato starch. Food Res Int 2022; 162:111947. [DOI: 10.1016/j.foodres.2022.111947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 09/11/2022] [Accepted: 09/13/2022] [Indexed: 11/30/2022]
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64
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Solid-state modification of tapioca starch using atmospheric nonthermal dielectric barrier discharge argon and helium plasma. Food Res Int 2022; 162:111961. [DOI: 10.1016/j.foodres.2022.111961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 09/16/2022] [Accepted: 09/18/2022] [Indexed: 11/04/2022]
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65
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Investigating the role and mechanism of water in E-beam modified sweet potato starch: Multi-scale structure, physicochemical properties, and in vitro digestibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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66
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Sun Y, Yang Y, Zheng L, Zheng X, Xiao D, Wang S, Zhang Z, Ai B, Sheng Z. Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments. Foods 2022; 11:foods11223741. [PMID: 36429331 PMCID: PMC9689167 DOI: 10.3390/foods11223741] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/23/2022] Open
Abstract
Ultrasonic treatment combined with resveratrol modification was used to improve banana starch's solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, and the gelatinization temperatures increased from 64.10-73.92 °C to 70.77-75.83 °C. The storage modulus (G') and loss modulus (G″) increased after ultrasound and resveratrol treatment, and the proportion of viscosity was increased after composition with resveratrol. Additionally, the in vitro digestibility decreased from 44.12% to 40.25%. The modified complexes had release-control ability for resveratrol. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy demonstrated that complex structures became more compact and organized, whereas crystalline patterns were unchanged. Scanning electron microscopy (SEM) showed that the resveratrol modification caused physical change on the granular surface by creating pores and fissures. The findings can help develop antioxidant functional foods using banana starch.
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Affiliation(s)
- Ying Sun
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yang Yang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Lili Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Xiaoyan Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Dao Xiao
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Shenwan Wang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhengke Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Binling Ai
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhanwu Sheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
- Correspondence:
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67
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Zhang L, Dong W, Yao Y, Chen C, Li X, Yin B, Li H, Zhang Y. Analysis and Research on Starch Content and Its Processing, Structure and Quality of 12 Adzuki Bean Varieties. Foods 2022; 11:3381. [PMID: 36359994 PMCID: PMC9656587 DOI: 10.3390/foods11213381] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 10/17/2023] Open
Abstract
Investigating starch properties of different adzuki beans provides an important theoretical basis for its application. A comparative study was conducted to evaluate the starch content, processing, digestion, and structural quality of 12 adzuki bean varieties. The variation ranges of the 12 adzuki bean varieties with specific analyzed parameters, including the amylose/amylopectin (AM/AP) ratio, bean paste rate, water separation rate, solubility, swelling power and resistant starch (RS) content level, were 5.52-39.05%, 44.7-68.2%, 45.56-54.29%, 6.79-12.07%, 11.83-15.39%, and 2.02-14.634%, respectively. The crystallinity varied from 20.92 to 37.38%, belonging to type BC(The starch crystal type is mainly type C, supplemented by type B). In correlation analysis, red and blue represent positive and negative correlation, respectively. Correlation analysis indicated that the termination temperature of adzuki bean starch was positively correlated with AM/AP ratio. Therefore, the higher the melting temperature, the better the freeze-thaw stability. The 12 varieties were divided into Class I, Class II, and Class III by cluster analysis, based on application field. Class I was unsuitable for the diabetics' diet; Class II was suitable for a stabilizer; and Class III was suitable for bean paste, mixtures, and thickeners. The present study could provide a theoretical basis for their application in the nutritional and nutraceutical field.
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Affiliation(s)
- Lei Zhang
- Hebei Province Crop Growth Control Laboratory, Hebei Agricultural University, Baoding 071001, China
| | - Weixin Dong
- Teaching Support Department, Hebei Open University, Shijiazhuang 050080, China
| | - Yaya Yao
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Congcong Chen
- Hebei Province Crop Growth Control Laboratory, Hebei Agricultural University, Baoding 071001, China
| | - Xiangling Li
- College of Agronomy and Biotechnology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China
| | - Baozhong Yin
- College of Plant Protection, Hebei Agricultural University, Baoding 071001, China
| | - Huijing Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Yuechen Zhang
- Hebei Province Crop Growth Control Laboratory, Hebei Agricultural University, Baoding 071001, China
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68
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Chang L, Zhao N, Jiang F, Ji X, Feng B, Liang J, Yu X, Du SK. Structure, physicochemical, functional and in vitro digestibility properties of non-waxy and waxy proso millet starches. Int J Biol Macromol 2022; 224:594-603. [DOI: 10.1016/j.ijbiomac.2022.10.149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 10/13/2022] [Accepted: 10/16/2022] [Indexed: 11/05/2022]
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69
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Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels. Food Chem 2022; 391:133236. [DOI: 10.1016/j.foodchem.2022.133236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 04/13/2022] [Accepted: 05/15/2022] [Indexed: 11/19/2022]
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70
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Insight into the improving effect on multi-scale structure, physicochemical and rheology properties of granular cold water soluble rice starch by dielectric barrier discharge cold plasma processing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107732] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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71
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Braşoveanu M, Nemţanu MR. Dual Modification of Starch by Physical Methods Based on Corona Electrical Discharge and Ionizing Radiation: Synergistic Impact on Rheological Behavior. Foods 2022; 11:foods11162479. [PMID: 36010483 PMCID: PMC9407343 DOI: 10.3390/foods11162479] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/09/2022] [Accepted: 08/15/2022] [Indexed: 11/26/2022] Open
Abstract
The present paper focuses on evaluating the synergistic effects of dual modification with corona electric discharge (CED) and electron beam irradiation (EBI) on the rheological behavior of starch. Combined treatments were applied successively (CED/EBI and EBI/CED) and compared with single treatments. The outcomes showed that the rheological features of starch were altered by the dual modification in correlation with the irradiation dose mainly as a result of radiation-induced degradation. Decreases in apparent viscosity were described by exponential-like-models according to the order of application of the treatment sequences. The mathematical models allowed the estimation of the irradiation doses for which the viscosity decreased by e times for the dual modified starches (3.3 ± 1.3 kGy for CED/EBI and 5.6 ± 0.5 kGy for EBI/CED, respectively) and the fraction (f) of 0.47 ± 0.10 corresponding to starch granule considered to be affected by plasma. Both dual treatments yielded a synergistic effect, regardless of the order of application of the treatment sequences, being more effective in decreasing starch apparent viscosity than single EBI. However, synergism evaluation proved that the use of plasma as a pre-treatment to irradiation processing could provide benefits up to 20 kGy. These findings support the practical goals of technologists with valuable information that may facilitate or simplify the experimental design of starch dual modification with plasma and ionizing radiation.
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72
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Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01487-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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73
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Cold plasma modification of food macromolecules and effects on related products. Food Chem 2022; 382:132356. [DOI: 10.1016/j.foodchem.2022.132356] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 01/20/2022] [Accepted: 02/03/2022] [Indexed: 12/27/2022]
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74
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Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch. Int J Biol Macromol 2022; 212:146-154. [DOI: 10.1016/j.ijbiomac.2022.05.128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/25/2022] [Accepted: 05/17/2022] [Indexed: 11/05/2022]
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75
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Ge X, Guo Y, Zhao J, Zhao J, Shen H, Yan W. Dielectric barrier discharge cold plasma combined with cross-linking: An innovative way to modify the multi-scale structure and physicochemical properties of corn starch. Int J Biol Macromol 2022; 215:465-476. [PMID: 35714867 DOI: 10.1016/j.ijbiomac.2022.06.060] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 05/18/2022] [Accepted: 06/10/2022] [Indexed: 11/28/2022]
Abstract
Cold plasma is a low-cost, simple and green method for starch modification. In the present study, the impact of corn starch modification by cold plasma (CP, 1, 3 and 9 min), sodium trimetaphosphate/sodium tripolyphosphate (CL, 1 %, 5 % and 10 %) and their combination were investigated. CP-pretreatment had enhancement of phosphorus content and substitution degree. Neither CP nor CL destroyed the starch granules morphology. Instead, CP induced more short-chain to better rearrange the starch during the crosslinking process, which improved the efficiency of the crosslinker in the subsequent crosslinking process. Therefore, compared with CL or CP, the thermal transition temperatures increased after CP pretreatment, while the amylose content, relative crystallinity, swelling power, and △H decreased. Meanwhile, CP-pretreatment changed the internal structure of the CL-starch so that it showed the lowest enzymatic digestibility. CP pretreatment provides a promising way to improve cross-linked starch's structure, properties, and efficiency.
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Affiliation(s)
- Xiangzhen Ge
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yu Guo
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jiangyan Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jian Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
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76
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Shen H, Ge X, Zhang Q, Zhang X, Lu Y, Jiang H, Zhang G, Li W. Dielectric barrier discharge plasma improved the fine structure, physicochemical properties and digestibility of α-amylase enzymatic wheat starch. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102991] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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77
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Ma S, Liu J, Zhang Q, Lin Q, Liu R, Xing Y, Jiang H. 3D printing performance using radio frequency electromagnetic wave modified potato starch. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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78
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K Joy J, Kalaivendan RGT, Eazhumalai G, Kahar SP, Annapure US. Effect of pin-to-plate atmospheric cold plasma on jackfruit seed flour functionality modification. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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79
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Li H, Zou L, Li XY, Wu DT, Liu HY, Li HB, Gan RY. Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications. Compr Rev Food Sci Food Saf 2022; 21:2335-2362. [PMID: 35365946 DOI: 10.1111/1541-4337.12945] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 02/18/2022] [Accepted: 02/28/2022] [Indexed: 12/18/2022]
Abstract
Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphenols). The diverse health benefits and multiple utilization of this pulse are associated with its unique composition. However, there is a paucity of reviews focusing on the nutritional properties and potent applications of adzuki beans. This review summarizes the chemical compositions, physicochemical properties, health benefits, processing, and applications of adzuki beans. Suggestions on how to better utilize the adzuki bean are also provided to facilitate its development as a functional grain. Adzuki bean and its components can be further developed into value-added and nutritionally enhanced products.
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Affiliation(s)
- Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xin-Yan Li
- Department of Neonatology, Longquanyi District of Chengdu Maternal and Child Healthcare Hospital, Chengdu, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
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80
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Shen H, Ge X, Zhang B, Su C, Zhang Q, Jiang H, Zhang G, Yuan L, Yu X, Li W. Preparing potato starch nanocrystals assisted by dielectric barrier discharge plasma and its multiscale structure, physicochemical and rheological properties. Food Chem 2022; 372:131240. [PMID: 34619520 DOI: 10.1016/j.foodchem.2021.131240] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 09/12/2021] [Accepted: 09/24/2021] [Indexed: 12/23/2022]
Abstract
Non-thermal plasma has increasingly been used for surface modification of various materials as a novel green technology. In this study, we prepared potato starch nanocrystals (SNCs) assisted by dielectric barrier discharge plasma technology and investigated its multiscale structure, physicochemical properties and rheology. Plasma treatment did not change the morphology and crystalline pattern of SNCs but reduced the crystallinity. The amylose content, swelling power, gelatinization temperature, and apparent viscosity of SNCs decreased after the plasma process by depolymerizing the amylopectin branch chains and degrading SNCs molecules. Besides, plasma increased the rapidly digestible starch and resistant starch content. Changes in rheological properties of plasma treated SNCs suggested that the plasma process increased the flowing capacity. The effective structural and functional changes of plasma treated SNCs confirm that plasma technology has great potential for modification of SNCs.
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Affiliation(s)
- Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Guoquan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Li Yuan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 7710119, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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81
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Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films. Food Chem 2022; 370:130992. [PMID: 34509946 DOI: 10.1016/j.foodchem.2021.130992] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/15/2021] [Accepted: 08/29/2021] [Indexed: 11/24/2022]
Abstract
The effects of dielectric barrier discharge (DBD) plasma treatment on the physicochemical properties of potato starch and its films were studied. The results showed that the plasma species caused etching lead to small cracks and pores in potato starch particles and that oxidation, de-polymerization, and crosslinking were the main mechanisms underlying the effects of DBD plasma treatment. As the treatment time extended, starch hydrolysis, turbidity, syneresis, and gelatinization temperatures increased first and then decreased, whereas the solubility, swelling power, and water absorption significantly increased (P < 0.05). There was a decrease in the retrogradation tendency of the starch gels. The surfaces of the DBD plasma-modified potato starch-based films were relatively flat. After a 9-min treatment, the films exhibited the lowest water vapor permeability and highest tensile strength. In conclusion, the use of DBD plasma is a simple and green method to enhance the properties of potato starch and its film.
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82
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Zhang Z, Zhang M, Zhang B, Wang Y, Zhao W. Radio frequency energy regulates the multi-scale structure, digestive and physicochemical properties of rice starch. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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83
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Okyere AY, Rajendran S, Annor GA. Cold plasma technologies: Their effect on starch properties and industrial scale-up for starchmodification. Curr Res Food Sci 2022; 5:451-463. [PMID: 35243357 PMCID: PMC8866071 DOI: 10.1016/j.crfs.2022.02.007] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 01/29/2022] [Accepted: 02/15/2022] [Indexed: 11/28/2022] Open
Abstract
Native starches have limited applications in the food industry due to their unreactive and insoluble nature. Cold plasma technology, including plasma-activated water (PAW), has been explored to modify starches to enhance their functional, thermal, molecular, morphological, and physicochemical properties. Atmospheric cold plasma and low-pressure plasma systems have been used to alter starches and have proven successful. This review provides an in-depth analysis of the different cold plasma setups employed for starch modifications. The effect of cold plasma technology application on starch characteristics is summarized. We also discussed the potential of plasma-activated water as a novel alternative for starch modification. This review provides information needed for the industrial scale-up of cold plasma technologies as an eco-friendly method of starch modification. Cold plasma technology could be an effective, sustainable alternative for starch modification. The extent of modification of starches from different botanical sources depends on the type of cold plasma technology used. For mainstream adoption of cold plasma modified starches, research on safety and consumer perception must be conducted.
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84
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Sun X, Saleh AS, Sun Z, Ge X, Shen H, Zhang Q, Yu X, Yuan L, Li W. Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112483] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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85
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Radio frequency treatment improved the slowly digestive characteristics of rice flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112862] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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86
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Eazhumalai G, Ranjitha Gracy TK, Mishra A, Annapure US. Atmospheric pressure nonthermal pin to plate plasma system for the microbial decontamination of oat milk. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Gunaseelan Eazhumalai
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - T. K. Ranjitha Gracy
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Anusha Mishra
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Uday S. Annapure
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
- Institute of Chemical Technology Marathwada Campus Jalna India
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87
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Chang D, Ma Z, Li X, Hu X. Structural modification and dynamic in vitro fermentation profiles of precooked pea starch as affected by different drying methods. Food Funct 2021; 12:12706-12723. [PMID: 34846401 DOI: 10.1039/d1fo02094c] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pea starch was pre-cooked before being subjected to different drying treatments including oven-drying, infrared-drying, microwave-drying and freeze-drying. Different dried pea starch samples were then anaerobically fermented by human gut microbiota. Their structural features, morphological changes, the synthesis of short-chain fatty acids, as well as the microbiological responses during the 24 h in vitro human fecal fermentation were determined. Oven-dried pea starch (ODPS) displayed relatively stronger fluorescence intensity on the confocal laser scanning microscopic images, which was in qualitative agreement with its significantly highest crystallinities obtained from X-ray diffractogram (XRD) and 13C cross-polarization magic angle spinning (13C CP/MAS) NMR. The obtained results demonstrated that the significant differences in structural and morphological features observed for these four dried starch samples originate from different evaporation patterns of water molecules. Changes in R1047/1022 and R995/1022 during in vitro colonic fermentation corresponded well with the transition in relative crystallinity obtained from XRD and 13C CP/MAS NMR measurements, suggesting an increase in the molecular order upon starch utilization by the gut bacteria. The correlation analysis indicated that the dried starch with higher degree of short-range ordered structure was beneficial for the growth of Firmicutes, whereas starch substrate with a relatively loose granular structure would be beneficial for the growth of Bacteroides. The significantly highest operational taxonomic unit level of Bifidobacterium species after the fermentation of ODPS corresponded well with its highest propionate and butyrate concentration. The results obtained are expected to help food processors to tailor the drying method during the manufacture of processed starch samples with desirable structural features and prebiotic properties.
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Affiliation(s)
- Danni Chang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
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88
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Sun X, Sun Z, Guo Y, Zhao J, Zhao J, Ge X, Shen H, Zhang Q, Yan W. Effect of twin-xuscrew extrusion combined with cold plasma on multi-scale structure, physicochemical properties, and digestibility of potato starches. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102855] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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89
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Shen H, Guo Y, Zhao J, Zhao J, Ge X, Zhang Q, Yan W. The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment. Int J Biol Macromol 2021; 191:821-831. [PMID: 34597694 DOI: 10.1016/j.ijbiomac.2021.09.157] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/24/2021] [Accepted: 09/24/2021] [Indexed: 10/20/2022]
Abstract
Plasma is a simple, effective and promising food processing technology with great potential for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and 50 min), plasma (40 V, 1, 3 and 9 min) and the synergistic treatment, as well as investigating its effects on the morphology, chain length distribution, molecular weight, crystalline structure and physicochemical properties of starch. Ultrasound and plasma treatment did not change the granule shape, but caused some corrosions on the surface, and dual treatment increased the damage degree of starch granules surface. All treatments decreased the molecular weight (Mw), amylopectin long chains and crystallinity but increased the gelatinization temperatures and enthalpy. Different from ultrasound irradiation, single plasma treatment significantly reduced the swelling power and pasting viscosities. Furthermore, dual treatment increased the thermal stability of starch paste, owing to the reinforcement effect between ultrasound and plasma. Thus, dual modification displayed an excellent ability to modify starch with specific characteristics and expand the potential application of mung bean starch in the food industry.
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Affiliation(s)
- Huishan Shen
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yu Guo
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jiangyan Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jian Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
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90
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Ge X, Shen H, Su C, Zhang B, Zhang Q, Jiang H, Yuan L, Yu X, Li W. Pullulanase modification of granular sweet potato starch: Assistant effect of dielectric barrier discharge plasma on multi-scale structure, physicochemical properties. Carbohydr Polym 2021; 272:118481. [PMID: 34420740 DOI: 10.1016/j.carbpol.2021.118481] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 07/18/2021] [Accepted: 07/20/2021] [Indexed: 11/21/2022]
Abstract
This study explored the potential application of physical combined enzyme treatment to modify starch granules. Starch was modified by exposure to cold plasma (CP) for 1, 3, and 9 min and to pullulanase (PUL) for 12, 24, and 36 h. Individual treatments with CP and PUL somewhat modified starch structure and physicochemical properties. Nevertheless, compared with native starch and individual treatments, CP-PUL combined treatment significantly (p < 0.05) promoted the subsequent structural modification, increased the short-chain ratio and the amylose content, reduce the molecular weight and the relative crystallinity, and disturb the short-range order. CP also improved the properties of PUL-modified starch, including enhanced solubility, thermal properties and resistance to enzymatic hydrolysis but worsened swelling power and peak viscosity properties. This research provides a new perspective for the rational application of CP-PUL co-treated starch in the food industry.
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Affiliation(s)
- Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Li Yuan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, Xi'an 710119, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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91
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Aaliya B, Sunooj KV, Rajkumar CBS, Navaf M, Akhila PP, Sudheesh C, George J, Lackner M. Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments. Polymers (Basel) 2021; 13:3855. [PMID: 34771410 PMCID: PMC8587339 DOI: 10.3390/polym13213855] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/29/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P-O-C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.
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Affiliation(s)
- Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Kappat Valiyapeediyekkal Sunooj
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Chillapalli Babu Sri Rajkumar
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Plachikkattu Parambil Akhila
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India;
| | - Maximilian Lackner
- Department Industrial Engineering, University of Applied Sciences Technikum Wien, Höchstädtplatz 6, 1200 Vienna, Austria
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92
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Shen H, Ge X, Zhang B, Su C, Zhang Q, Jiang H, Zhang G, Li W. Understanding the multi-scale structure, physicochemical properties and in vitro digestibility of citrate naked barley starch induced by non-thermal plasma. Food Funct 2021; 12:8169-8180. [PMID: 34291264 DOI: 10.1039/d1fo00678a] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Non-thermal plasma treatment is an emerging and effective starch modification technique. In this paper, plasma pretreatment was used to modify citrate naked barley starch for enhancing the ability of citric acid to access the starch structure. Plasma treatment did not alter the granule morphology and crystalline type of starch, but degraded the starch molecules and caused more short chains. Plasma pretreatment could etch the starch surface and depolymerize the starch molecules, which increased the accessibility of citric acid for uniform hydrolysis in the subsequent esterification reaction. Therefore, plasma pretreatment significantly promoted the structural and physicochemical modification of the citrate starch, including the enhancement of the degree of substitution, the short-range ordered degree and gelatinization temperatures, and the decreases in the molecular weight, long chains of amylopectin and pasting viscosities. Meanwhile, plasma pretreatment improved the efficiency of acid hydrolysis and decreased the enzymatic digestibility, so that it showed a higher resistant starch content in comparison with its corresponding citrate starch. This paper could provide a new insight into the lower digestion rate and improved functional properties of citrate starch.
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Affiliation(s)
- Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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