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Sodium dodecyl sulfate improves the properties of bio-based wood adhesive derived from micronized starch: Microstructure and rheological behaviors. Int J Biol Macromol 2019; 140:1026-1036. [PMID: 31470048 DOI: 10.1016/j.ijbiomac.2019.08.167] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 07/29/2019] [Accepted: 08/17/2019] [Indexed: 01/22/2023]
Abstract
Enhancing the performance of starch-based wood adhesive is vitally important for its practical applications. Accordingly, we designed the use of micronized starch (MS) to prepare micronized starch-based wood adhesive (MSWA) by incorporating 0, 2, 4 and 6% (w/w, dry basis starch) sodium dodecyl sulfate (SDS). The results showed that 2% SDS exhibited remarkable improvement in shear strength and viscosity of MSWA. The grafted reaction was demonstrated by 1H NMR and the steady shear results indicated that the adhesive possessed a pseudoplastic behavior under yield stress conditions. Besides, dynamic rheological measurements were applied to evaluate the structure of MSWA under varying frequencies, temperatures and constant stain. The transmission electron microscopy (TEM), Zeta potential and surface tension indicated that SDS could improve the surficial properties. Meanwhile, the microstructure of adhesive films and fracture surfaces of glued wood veneers by scanning electron microscopy (SEM) demonstrated that the migration of SDS led to the formation of surfactant layer. Furthermore, element analysis revealed the distribution of S/N in latex slices. The results of this study provide the detailed information about the influence of SDS on the rheological properties and microstructures of MSWA, which may facilitate the preparation of high performance bio-based adhesive for wood applications.
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102
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Characterization and antioxidant activity of short linear glucan–lysine nanoparticles prepared by Maillard reaction. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.054] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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103
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Qin Y, Wang J, Qiu C, Xu X, Jin Z. A Dual Cross-Linked Strategy to Construct Moldable Hydrogels with High Stretchability, Good Self-Recovery, and Self-Healing Capability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3966-3980. [PMID: 30888158 DOI: 10.1021/acs.jafc.8b05147] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Most conventional synthetic hydrogels suffer from poor mechanical properties; despite recent significant progress in fabricating tough hydrogels, it is still a challenge to simultaneously realize high stretchability, self-recovery, and self-healing capability in a hydrogel. In this work, a new type of starch/PVA/borax hybrid dual cross-linked (DC) hydrogel was synthesized by a one-pot method. The as-prepared DC hydrogels exhibited mechanical properties of remarkable extensibility (ca. 2485%), excellent toughness (ca. 290.5 kJ m-3), high compression strength (ca. 547.8 kPa), rapid recoverability (81.9% energy recovery after 30 min), and free-shapeable behavior. More impressively, the DC gels sustained approximately 300 times their own weight and exhibited an outstanding self-healing capability at room temperature both in air and underwater. Furthermore, the adsorption amount of methylene blue onto the anionic DC gel (144.68 mg/g) was much higher than that of corn starch gel. Consequently, the eco-friendly, stable, and biodegradable hydrogels will have a great potential application in removing anionic dyes from the wastewater produced by agriculture and industry.
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104
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Lu H, Xiong L, Li M, Chen H, Xiao J, Wang S, Qiu L, Bian X, Sun C, Sun Q. Separation and characterization of linear glucans debranched from normal corn, potato and sweet potato starches. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.043] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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105
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Giuberti G, Marti A, Gallo A, Grassi S, Spigno G. Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study. STARCH-STARKE 2019. [DOI: 10.1002/star.201800194] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS)Università Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS)Università Degli Studi di MilanoVia G. Celoria 220133MilanItaly
| | - Antonio Gallo
- Institute of Food Science and NutritionUniversità Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
| | - Silvia Grassi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS)Università Degli Studi di MilanoVia G. Celoria 220133MilanItaly
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS)Università Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
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106
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Liu Q, Li M, Xiong L, Qiu L, Bian X, Sun C, Sun Q. Characterization of Cationic Modified Debranched Starch and Formation of Complex Nanoparticles with κ-Carrageenan and Low Methoxyl Pectin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2906-2915. [PMID: 30789728 DOI: 10.1021/acs.jafc.8b05045] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The functional modifications of debranched starch (DBS) has been attracting the interest of researchers. This study marks the first time that DBS was modified by cationization through the use of (3-chloro-2-hydroxypropyl) trimethylammonium chloride with the introduction of cationic functional groups. The physicochemical properties and structural characteristics of cationized debranched starch (CDBS) were systematically assessed. The results demonstrate that the maximum degree of substitution (DS) value obtained was as high as 1.14, and the corresponding CDBS exhibited significantly higher zeta potential values: approximately +35 mV. The minimal inhibitory concentration values of the CDBS of DS 1.14 against Escherichia coli and Staphylococcus aureus were 6 and 8 mg mL-1, respectively. In addition, nanoparticles were successfully prepared with a combination of CDBS and low methoxyl pectin (LMP) and a combination of CDBS and κ-carrageenan (CRG). The maximum encapsulation efficiency of nanoparticles for (-)-epigallocatechingallate can reach 87.8%.
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Affiliation(s)
- Qing Liu
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Man Li
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Liu Xiong
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Xiliang Bian
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Chunrui Sun
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Qingjie Sun
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
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107
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Abstract
The substitution of petroleum-based synthetic polymers in latex formulations with sustainable and/or bio-based sources has increasingly been a focus of both academic and industrial research. Emulsion polymerization already provides a more sustainable way to produce polymers for coatings and adhesives, because it is a water-based process. It can be made even more attractive as a green alternative with the addition of starch, a renewable material that has proven to be extremely useful as a filler, stabilizer, property modifier and macromer. This work provides a critical review of attempts to modify and incorporate various types of starch in emulsion polymerizations. This review focusses on the method of initiation, grafting mechanisms, starch feeding strategies and the characterization methods. It provides a needed guide for those looking to modify starch in an emulsion polymerization to achieve a target grafting performance or to incorporate starch in latex formulations for the replacement of synthetic polymers.
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108
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Qin R, Yu J, Li Y, Copeland L, Wang S, Wang S. Structural Changes of Starch-Lipid Complexes during Postprocessing and Their Effect on In Vitro Enzymatic Digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1530-1536. [PMID: 30633506 DOI: 10.1021/acs.jafc.8b06371] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The effects of cooking and storage on the structure and in vitro enzymatic digestibility of complexes formed between fatty acids and debranched high-amylose starch (DHA7-FA) were investigated for the first time. Cooking greatly decreased the crystallinities of DHA7-lauric acid (LA) and DHA7-myristic acid (MA) complexes but had little effect on the crystallinities of DHA7-palmitic acid (PA) and DHA7-stearic acid (SA) complexes. Cooking increased the enthalpy-change (Δ H) values and short-range molecular orders of DHA7-FA complexes. Cooking decreased the in vitro enzymatic digestibility of DHA7-FA complexes, with the extent of the effect decreasing with increasing fatty acid chain length. Holding the samples at 4 °C for 24 h after cooking did not greatly affect the long- and short-range molecular orders nor the in vitro enzymatic digestibility of DHA7-FA complexes. From this study, we conclude that cooking disrupted the long-range crystalline structures of DHA7-LA and DHA7-MA complexes but enhanced the short-range molecular orders of all of the DHA7-FA complexes. The latter effect accounted mainly for the reduced in vitro enzymatic digestibility of DHA7-FA complexes.
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Affiliation(s)
- Renbing Qin
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science & Technology , Tianjin 300457 , China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
| | - Yufang Li
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science & Technology , Tianjin 300457 , China
| | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences , The University of Sydney , Sydney , New South Wales 2006 , Australia
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine , Nankai University , Tianjin 300071 , China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science & Technology , Tianjin 300457 , China
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109
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Akassou M, Groleau D. Advances and challenges in the production of extracellular thermoduric pullulanases by wild-type and recombinant microorganisms: a review. Crit Rev Biotechnol 2019; 39:337-350. [PMID: 30700157 DOI: 10.1080/07388551.2019.1566202] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Thermoduric pullulanases, acting as starch-debranching enzymes, are required in many industrial applications, mainly in the production of concentrated glucose, maltose, and fructose syrups. To date, however, a single pullulanase, from Bacillus acidopullulyticus, is available on the market for industrial purposes. This review is an investigation of the major advances as well as the major challenges being faced with regard to optimization of the production of extracellular thermoduric pullulanases either by their original hosts or by recombinant organisms. The critical aspects linked to industrial pullulanase production, which should always be considered, are emphasized, including those parameters influencing solubility, thermostability, and catalytic efficiency of the enzyme. This review provides new insights for improving the production of extracellular thermoduric pullulanases in the hope that such information may facilitate their commercial utilization and potentially be applied to the development of other industrially relevant enzymes.
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Affiliation(s)
- Mounia Akassou
- a Department of Chemical Engineering and Biotechnological Engineering , Faculty of Engineering, University of Sherbrooke , Sherbrooke , Canada
| | - Denis Groleau
- a Department of Chemical Engineering and Biotechnological Engineering , Faculty of Engineering, University of Sherbrooke , Sherbrooke , Canada
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110
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Ma Z, Hu X, Boye JI. Research advances on the formation mechanism of resistant starch type III: A review. Crit Rev Food Sci Nutr 2018; 60:276-297. [DOI: 10.1080/10408398.2018.1523785] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Joyce I. Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
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111
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Liu Q, Li M, Xiong L, Qiu L, Bian X, Sun C, Sun Q. Oxidation modification of debranched starch for the preparation of starch nanoparticles with calcium ions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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112
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In vitro digestibility and quality attributes of white salted noodles supplemented with pullulanase-treated flour. Int J Biol Macromol 2018; 123:1157-1164. [PMID: 30419327 DOI: 10.1016/j.ijbiomac.2018.11.043] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2018] [Revised: 10/27/2018] [Accepted: 11/08/2018] [Indexed: 01/14/2023]
Abstract
This study aimed to develop a noodle with slow digestibility by adding pullulanase-treated wheat flour (PF). PF was prepared from normal wheat flour (NF) by pullulanase treatment, then its characteristics were compared with NF. Varying proportions (0%, 3%, 6%, 9%, 12% and 15%) of PF were substituted for NF to produce white salted noodles (WSN). The rheological, digestive, cooking, color and textural properties of WSN were evaluated. This showed that the amylose content of PF (83 wt%, total starch) was 62% higher than that of NF. After pullulanase treatment, the pasting temperature increased from 62.7 to 75.0 °C and the crystal structure of the starch changed from a mixture of A- and V-types to one of B- and V-types. Microstructure graphs showed that the structure of PF was more compact than that of NF. PF substitution produced noodles of acceptable quality with increased water absorption, cooking loss, L* value, hardness, and resilience and decreased cooking yield compared with the control (100% NF). In vitro digestibility tests showed that k (the kinetic constant) for cooked WSN decreased from 0.405 to 0.168 as substitution levels of PF increased from 0% to 15%, indicating that PF still exhibited slow digestibility after cooking.
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113
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Liu G, Ji N, Gu Z, Hong Y, Cheng L, Li C. Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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114
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Chang R, Xiong L, Li M, Liu J, Wang Y, Chen H, Sun Q. Fractionation of debranched starch with different molecular weights via edible alcohol precipitation. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.033] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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115
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Martins PC, Gutkoski LC, Martins VG. Impact of acid hydrolysis and esterification process in rice and potato starch properties. Int J Biol Macromol 2018; 120:959-965. [PMID: 30171961 DOI: 10.1016/j.ijbiomac.2018.08.170] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 07/14/2018] [Accepted: 08/26/2018] [Indexed: 01/17/2023]
Abstract
The modification of the starches aims to change the properties of these polymers making them more suitable for specific applications. Therefore, the objective of this study was to modify potato and rice starch using the hydrolysis process with hydrochloric acid (HCl) and the esterification process with citric acid (CA), both acids at different concentrations and reaction time. To verify if the modifications were effective, the physicochemical changes (solubility, swelling power, gel strength and amylose content), thermal, morphological and pasting properties were evaluated. The applied modifications reduced the swelling power, solubility and amylose content of starches. The strength of the gel was reduced with the modifications for the rice starch and increased for the potato starch. Regarding the pasting properties, modified starch RS1 (modified rice starch using 0.1 M HCl) and PS3 (modified potato starch using 2% CA) showed a tendency to reduce retrogradation. Structurally, X-ray evaluation indicated reduced crystallinity. Thermal analyses showed that gelatinization temperatures were increased for all treatments, while gelatinization enthalpies were reduced indicating greater thermal stability of the modified starches. Therefore, modified starches have distinct characteristics that can be used for specific processes that requiring starches with different properties from the conventional ones.
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Affiliation(s)
- Paola Chaves Martins
- Federal University of Rio Grande (FURG), School of Chemistry and Food, Laboratory of Food Technology, Brazil
| | - Luiz Carlos Gutkoski
- University of Passo Fundo (UPF), Faculty of Agronomy and Veterinary Medicine, Brazil
| | - Vilásia Guimarães Martins
- Federal University of Rio Grande (FURG), School of Chemistry and Food, Laboratory of Food Technology, Brazil.
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116
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Affiliation(s)
- Jakob Konieczny
- Macromolecular Chemistry and New Polymeric Materials; Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4 9747 AG Groningen The Netherlands
| | - Katja Loos
- Macromolecular Chemistry and New Polymeric Materials; Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4 9747 AG Groningen The Netherlands
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117
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Direct utilization of starch for heterotrophic cultivation of Chlorella pyrenoidosa by co-culture with immobilized Saccharomycopsis fibuligera. ALGAL RES 2018. [DOI: 10.1016/j.algal.2018.06.019] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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