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Oyeyinka SA, Akinware RO, Bankole AT, Njobeh PB, Kayitesi E. Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14621] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Samson A. Oyeyinka
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus Johannesburg 17011 South Africa
- School of Agriculture and Food Technology University of South Pacific Apia Samoa
| | - Ruth O. Akinware
- Department of Home Economics and Food Science Faculty of Agriculture University of Ilorin P.M.B. 1515 Nigeria
| | - Aishat T. Bankole
- Department of Home Economics and Food Science Faculty of Agriculture University of Ilorin P.M.B. 1515 Nigeria
| | - Patrick B. Njobeh
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus Johannesburg 17011 South Africa
| | - Eugénie Kayitesi
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20, Hatfield Pretoria 0028 South Africa
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Liu C, Jiang Y, Liu J, Li K, Li J. Insights into the multiscale structure and pasting properties of ball-milled waxy maize and waxy rice starches. Int J Biol Macromol 2020; 168:205-214. [PMID: 33309666 DOI: 10.1016/j.ijbiomac.2020.12.048] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 10/26/2020] [Accepted: 12/06/2020] [Indexed: 11/30/2022]
Abstract
The effects of ball-milling on the pasting properties of waxy maize starch (WMS) and waxy rice starch (WRS) were investigated from a multiscale structural view. The results confirmed that ball-milling significantly destroyed the structures of the two waxy starches (especially WMS). Specifically, ball-milling led to obvious grooves on the surface of starch granules, a decrease in crystallinity and the degree of short-range order, and a reduction in double-helix components. Meanwhile, small-angle X-ray scattering results indicated that the semicrystalline lamellae of starch were disrupted after ball-milling. Ball-milling decreased the pasting temperatures. Furthermore, ball-milled starches exhibited lower peak and breakdown viscosity and weakened tendency to retrogradation. These results implied that ball-milling induced structural changes in starch that significantly affected its pasting properties. Hence, ball-milled starch may serve as food ingredients with low pasting temperature and paste viscosity as well as high paste stability under heating/cooling and shearing.
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Affiliation(s)
- Cancan Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Yi Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Scientific and Technological Innovation Major Base of Guangxi, Nanning 530226, China
| | - Jidong Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China.
| | - Jianbin Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Scientific and Technological Innovation Major Base of Guangxi, Nanning 530226, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China.
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53
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Villas-Boas F, Facchinatto WM, Colnago LA, Volanti DP, Franco CML. Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches. Int J Biol Macromol 2020; 163:1333-1343. [DOI: 10.1016/j.ijbiomac.2020.07.181] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/03/2020] [Accepted: 07/16/2020] [Indexed: 11/30/2022]
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54
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Wang L, Zhang X, Xu J, Wang Q, Fan X. Synthesis of partly debranched starch-g-poly(2-acryloyloxyethyl trimethyl ammonium chloride) catalyzed by horseradish peroxidase and the effect on adhesion to polyester/cotton yarn. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.07.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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55
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Tao Y, Yan B, Fan D, Zhang N, Ma S, Wang L, Wu Y, Wang M, Zhao J, Zhang H. Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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56
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Preparation of acetylated starch by rolling-assisted method and its influence mechanism. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00308-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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57
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Han Z, Shi R, Sun DW. Effects of novel physical processing techniques on the multi-structures of starch. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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58
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Wang L, Zhang X, Xu J, Wang Q, Fan X. How starch-g-poly(acrylamide) molecular structure effect sizing properties. Int J Biol Macromol 2020; 144:403-409. [PMID: 31862373 DOI: 10.1016/j.ijbiomac.2019.12.143] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 12/16/2019] [Accepted: 12/16/2019] [Indexed: 11/19/2022]
Abstract
The effect of starch-g-poly(acrylamide) (S-g-PAM) molecular structure on sizing properties has been investigated. S-g-PAMs were synthesized with the catalysis of horseradish peroxidase (HRP) and Fourier transform infrared (FT-IR) confirmed the acrylamide (AM) units had been successfully grafted on starch chains. Structural parameters, including degree of branching (DB), degree of substitution (DS) and grafting ratio (GR) were characterized by 1H nuclear magnetic resonance (1H NMR), and were correlated with sizing properties of apparent viscosity, adhesion to cotton yarns and film mechanical properties. The apparent viscosity of S-g-PAMs has no obvious correlation with DB and DS (or GR), as the amylose content of the native starch might have more influence on the viscosity of grafted starches. DS (or GR) values of grafted starches have a positive relationship with the tensile strength of sized cotton yarns and are negatively related with tensile strength of starch film. These results can provide guidance in the section of starch with improved sizing properties.
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Affiliation(s)
- Lili Wang
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, 1800 Lihu AVE, Wuxi 214122, Jiangsu, China
| | - Xun Zhang
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, 1800 Lihu AVE, Wuxi 214122, Jiangsu, China
| | - Jin Xu
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, 1800 Lihu AVE, Wuxi 214122, Jiangsu, China
| | - Qiang Wang
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, 1800 Lihu AVE, Wuxi 214122, Jiangsu, China
| | - Xuerong Fan
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, 1800 Lihu AVE, Wuxi 214122, Jiangsu, China.
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59
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Wang PP, Luo ZG, Chun-Chen, Xiong-Fu, Tamer TM. Effects of octenyl succinic anhydride groups distribution on the storage and shear stability of Pickering emulsions formulated by modified rice starch. Carbohydr Polym 2020; 228:115389. [DOI: 10.1016/j.carbpol.2019.115389] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 09/24/2019] [Accepted: 09/26/2019] [Indexed: 01/18/2023]
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60
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Zhang Y, Dai Y, Yu K, Ding X, Hou H, Wang W, Zhang H, Li X, Dong H. Preparation of octenyl succinic anhydride‐modified cassava starch by the ultrasonic‐assisted method and its influence mechanism. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14222] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Yujie Zhang
- College of Food Science and Engineering Shandong Agricultural University Tai'an PR China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai'an PR China
| | - Yangyong Dai
- College of Food Science and Engineering Shandong Agricultural University Tai'an PR China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai'an PR China
| | - Kexue Yu
- College of Food Science and Engineering Shandong Institute of Agricultural Engineering Ji'nan PR China
| | - Xiuzhen Ding
- College of Food Science and Engineering Shandong Agricultural University Tai'an PR China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai'an PR China
| | - Hanxue Hou
- College of Food Science and Engineering Shandong Agricultural University Tai'an PR China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai'an PR China
| | - Wentao Wang
- College of Food Science and Engineering Shandong Agricultural University Tai'an PR China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai'an PR China
| | - Hui Zhang
- College of Food Science and Engineering Shandong Agricultural University Tai'an PR China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai'an PR China
| | - Xiangyang Li
- College of Food Science and Engineering Shandong Agricultural University Tai'an PR China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai'an PR China
| | - Haizhou Dong
- College of Food Science and Engineering Shandong Agricultural University Tai'an PR China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai'an PR China
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61
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Situ W, Song X, Luo S, Yang J. Digestibility and structures of vinasse starches with different types of raw rice and fermented leaven. Food Chem 2019; 294:96-103. [DOI: 10.1016/j.foodchem.2019.05.036] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 03/20/2019] [Accepted: 05/07/2019] [Indexed: 12/20/2022]
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62
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Xu X, Luo Z, Yang Q, Xiao Z, Lu X. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread. Food Chem 2019; 294:87-95. [DOI: 10.1016/j.foodchem.2019.05.037] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 03/15/2019] [Accepted: 05/07/2019] [Indexed: 01/21/2023]
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