151
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Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices. Carbohydr Polym 2020; 232:115815. [DOI: 10.1016/j.carbpol.2019.115815] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 12/13/2019] [Accepted: 12/30/2019] [Indexed: 11/19/2022]
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152
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Lin G, Yang Y, Chen X, Yu X, Wu Y, Xiong F. Effects of high temperature during two growth stages on caryopsis development and physicochemical properties of starch in rice. Int J Biol Macromol 2020; 145:301-310. [PMID: 31874272 DOI: 10.1016/j.ijbiomac.2019.12.190] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 11/24/2019] [Accepted: 12/20/2019] [Indexed: 11/24/2022]
Abstract
Global warming may affect the development of rice at different growth stages, thereby decreasing rice yield and deteriorating grain quality. The difference in rice responses to high temperature during primordial differentiation (PD) and pollen filling (PF) stages has been rarely studied. In this paper, two temperature treatments (40 °C and 30 °C) at the two stages (PD and PF) were imposed to four rice groups under the controlled temperature chambers. Compared with rice under normal temperature, high temperature-stressed rice showed accelerated growth rate, smaller caryopsis and decreased yield. Moreover, high temperature affected the starch physicochemical properties, resulting in lower apparent amylose content and higher order degree, gelatinization temperatures, and thereby increased peak, trough and final viscosities in starch. High temperature during PD stage inhibited cell development and starch deposition, thus leading to small starch granule and low retrogradation. However, temperature-stressed rice during PF stage showed increased starch accumulation and larger granule size. Therefore, effects of high temperature during the two stages on caryopsis development and starch properties were partly similar but also notably different. These results enriched and deepened the study of high temperature-stressed rice and served as an important reference for the processing and utilization of rice starch in food industry.
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Affiliation(s)
- Guoqiang Lin
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Co-innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China
| | - Yang Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Co-innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China
| | - Xinyu Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Co-innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China
| | - Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Co-innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China.
| | - Yunfei Wu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Co-innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China.
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Co-innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China.
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153
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Li N, Guo Y, Zhao S, Kong J, Qiao D, Lin L, Lin Q, Zhang B. Amylose content and molecular-order stability synergistically affect the digestion rate of indica rice starches. Int J Biol Macromol 2020; 144:373-379. [DOI: 10.1016/j.ijbiomac.2019.12.095] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 12/05/2019] [Accepted: 12/12/2019] [Indexed: 01/20/2023]
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154
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Baran A, Vrábel P, Kovaľaková M, Hutníková M, Fričová O, Olčák D. Effects of sorbitol and formamide plasticizers on molecular motion in corn starch studied using NMR and DMTA. J Appl Polym Sci 2020. [DOI: 10.1002/app.48964] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- A. Baran
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
| | - P. Vrábel
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
| | - M. Kovaľaková
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
| | - M. Hutníková
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
| | - O. Fričová
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
| | - D. Olčák
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
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155
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Nakamura Y, Ono M, Hatta T, Kainuma K, Yashiro K, Matsuba G, Matsubara A, Miyazato A, Mizutani G. Effects of BEIIb-Deficiency on the Cluster Structure of Amylopectin and the Internal Structure of Starch Granules in Endosperm and Culm of Japonica-Type Rice. FRONTIERS IN PLANT SCIENCE 2020; 11:571346. [PMID: 33312184 PMCID: PMC7704622 DOI: 10.3389/fpls.2020.571346] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Accepted: 10/29/2020] [Indexed: 05/04/2023]
Abstract
It is known that one of starch branching enzyme (BE) isoforms, BEIIb, plays a specific role not only in the synthesis of distinct amylopectin cluster structure, but also in the formation of the internal structure of starch granules in rice endosperm because in its absence the starch crystalline polymorph changes to the B-type from the typical A-type found in the wild-type (WT) cereal endosperm starch granules. In the present study, to examine the contribution of BEIIb to the amylopectin cluster structure, the chain-length distributions of amylopectin and its phosphorylase-limit dextrins (Φ-LD) from endosperm and culm of a null be2b mutant called amylose-extender (ae) mutant line, EM10, were compared with those of its WT cultivar, Kinmaze, of japonica rice. The results strongly suggest that BEIIb specifically formed new short chains whose branch points were localized in the basal part of the crystalline lamellae and presumably in the intermediate between the crystalline and amorphous lamellae of amylopectin clusters in the WT endosperm, whereas in its absence branch points which were mainly formed by BEI were only located in the amorphous lamellae of amylopectin. These differences in the cluster structure of amylopectin between Kinmaze and EM10 endosperm were considered to be responsible for the differences in the A-type and B-type crystalline structures of starch granules between Kinmaze and EM10, respectively. The changes in internal structure of starch granules caused by BEIIb were analyzed by wide angle X-ray diffraction, small-angle X-ray scattering, solid state 13C NMR, and optical sum frequency generation spectroscopy. It was noted that the size the amylopectin cluster in ae endosperm (approximately 8.24 nm) was significantly smaller than that in WT endosperm (approximately 8.81 nm). Based on the present results, we proposed a model for the cluster structure of amylopectin in WT and ae mutant of rice endosperm. We also hypothesized the role of BEIIa in amylopectin biosynthesis in culm where BEIIb was not expressed and instead BEIIa was the major BE component in WT of rice.
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Affiliation(s)
- Yasunori Nakamura
- Starch Technologies, Co., Ltd., Akita Prefectural University, Akita, Japan
- Akita Natural Science Laboratory, Katagami, Japan
- *Correspondence: Yasunori Nakamura,
| | - Masami Ono
- Akita Natural Science Laboratory, Katagami, Japan
| | - Tamao Hatta
- Faculty of Risk and Crisis Management, Chiba Institute of Science, Choshi, Japan
| | | | - Kazuki Yashiro
- Graduate School of Organic Materials Science, Yamagata University, Yonezawa, Japan
| | - Go Matsuba
- Graduate School of Organic Materials Science, Yamagata University, Yonezawa, Japan
| | - Akira Matsubara
- School of Materials Science, Japan Advanced Institute of Science and Technology, Nomi, Japan
| | - Akio Miyazato
- School of Materials Science, Japan Advanced Institute of Science and Technology, Nomi, Japan
| | - Goro Mizutani
- School of Materials Science, Japan Advanced Institute of Science and Technology, Nomi, Japan
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156
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Wu C, Wu QY, Wu M, Jiang W, Qian JY, Rao SQ, Zhang L, Li Q, Zhang C. Effect of pulsed electric field on properties and multi-scale structure of japonica rice starch. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108515] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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157
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Annealing improves the concentration and controlled release of encapsulated ethylene in V-type starch. Int J Biol Macromol 2019; 141:947-954. [DOI: 10.1016/j.ijbiomac.2019.08.244] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 08/15/2019] [Accepted: 08/29/2019] [Indexed: 11/17/2022]
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158
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Chang R, Ji N, Li M, Qiu L, Sun C, Bian X, Qiu H, Xiong L, Sun Q. Green preparation and characterization of starch nanoparticles using a vacuum cold plasma process combined with ultrasonication treatment. ULTRASONICS SONOCHEMISTRY 2019; 58:104660. [PMID: 31450355 DOI: 10.1016/j.ultsonch.2019.104660] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 06/13/2019] [Accepted: 06/26/2019] [Indexed: 05/24/2023]
Abstract
In this study, starch nanoparticles (SNPs) were fabricated via a facile and green method involving a vacuum low-temperature plasma process combined with rapid ultrasonication treatment using waxy corn starch (WCS) and potato starch (PS). Morphology, size, crystalline structure, thermal property, and stability analyses of the SNPs were systematically performed. The obtained SNPs exhibited good uniformity and almost perfect spherical and square shapes. The zeta potential and Fourier transform infrared spectroscopy results confirmed that the SNPs were covered with negative carboxyl groups (zeta potential ranging from -21.8 ± 1.06 to -9.78 ± 0.89 mV). The gelatinization enthalpy of SNPs from PS significantly decreased, changing from 16.63 ± 0.91 to 9.81 ± 0.19 J/g. However, the crystal patterns of SNPs from the WCS and PS after plasma and ultrasonic treatments did not change. The crystallinity of SNPs from PS decreased from 45.2% to 16.5%. This novel approach to preparing SNPs is low cost, simple and green. The developed SNPs could have great potential in the food, biomedical, and material industries.
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Affiliation(s)
- Ranran Chang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Na Ji
- 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
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Chunrui Sun
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Xiliang Bian
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Hongwei Qiu
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
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159
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Location and interactions of starches in planta: Effects on food and nutritional functionality. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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160
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Modification of cereal and tuber waxy starches with radio frequency cold plasma and its effects on waxy starch properties. Carbohydr Polym 2019; 223:115075. [DOI: 10.1016/j.carbpol.2019.115075] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 07/04/2019] [Accepted: 07/07/2019] [Indexed: 11/19/2022]
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161
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Wang C, Xue Y, Yousaf L, Hu J, Shen Q. Effects of high hydrostatic pressure on the ordered structure including double helices and V-type single helices of rice starch. Int J Biol Macromol 2019; 144:1034-1042. [PMID: 31669464 DOI: 10.1016/j.ijbiomac.2019.09.180] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 09/10/2019] [Accepted: 09/22/2019] [Indexed: 10/25/2022]
Abstract
This study mainly aimed to investigate the influents of high hydrostatic pressure (HHP) on the ordered structures of starch, for this purpose, we compared the ordered structure of rice starch treated by HHP and heat, including long- and short-range ordered structures and thermodynamic properties at similar levels of gelatinization degree (DG). X-ray diffractometer, Fourier transform infrared spectrometer (FTIR), 13C cross polarization magic angle spinning/NMR, and Differential scanning calorimeter were used to detect crystal structure, band height ratio in FTIR spectra (R), double helix structure, and thermodynamic behavior. Results showed that HHP-treated rice starch (HHGS) had greater crystallinity, larger R, and more double helix and V-type single helix structures as compared to heat-treated rice starch (HGS) at a similar DG. The thermodynamic analysis illustrated that To of HHGS was lower as compared to HGS. The ordered structure of HHGS was close packaged. HHP simultaneously induced annealing and pressure-induced gelatinization until achieving a certain degree of gelatinization.
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Affiliation(s)
- Chao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China
| | - Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China.
| | - Laraib Yousaf
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China
| | - Jinrong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China.
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China.
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162
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Zhang B, Gilbert EP, Qiao D, Xie F, Wang DK, Zhao S, Jiang F. A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.031] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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163
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Li N, Cai Z, Guo Y, Xu T, Qiao D, Zhang B, Zhao S, Huang Q, Niu M, Jia C, Lin L, Lin Q. Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage. Food Chem 2019; 295:475-483. [DOI: 10.1016/j.foodchem.2019.05.151] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 05/11/2019] [Accepted: 05/22/2019] [Indexed: 11/30/2022]
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164
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Liu XX, Liu HM, Li J, Yan YY, Wang XD, Ma YX, Qin GY. Effects of various oil extraction methods on the structural and functional properties of starches isolated from tigernut (Cyperus esculentus) tuber meals. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.044] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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165
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Guo Y, Xu T, Li N, Cheng Q, Qiao D, Zhang B, Zhao S, Huang Q, Lin Q. Supramolecular structure and pasting/digestion behaviors of rice starches following concurrent microwave and heat moisture treatment. Int J Biol Macromol 2019; 135:437-444. [DOI: 10.1016/j.ijbiomac.2019.05.189] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 05/19/2019] [Accepted: 05/26/2019] [Indexed: 10/26/2022]
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166
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Chen F, Xie F, Liu P, Chen P. Structure, thermal stability and suspension rheological properties of alcohol–alkali-treated waxy rice starch. Int J Biol Macromol 2019; 134:397-404. [DOI: 10.1016/j.ijbiomac.2019.05.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 04/30/2019] [Accepted: 05/03/2019] [Indexed: 12/18/2022]
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167
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Understanding the digestibility of rice starch-gallic acid complexes formed by high pressure homogenization. Int J Biol Macromol 2019; 134:856-863. [DOI: 10.1016/j.ijbiomac.2019.05.083] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 04/25/2019] [Accepted: 05/13/2019] [Indexed: 11/19/2022]
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168
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Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.041] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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169
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Zhang B, Zhou W, Qiao D, Zhang P, Zhao S, Zhang L, Xie F. Changes in Nanoscale Chain Assembly in Sweet Potato Starch Lamellae by Downregulation of Biosynthesis Enzymes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6302-6312. [PMID: 30925057 DOI: 10.1021/acs.jafc.8b06523] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Granule-bound starch synthase I (GBSSI) and starch-branching enzymes I and II (SBEI and SBEII) are crucial enzymes that biosynthesize starches with varied apparent amylose contents and amylopectin branching structure. With a sweet potato ( Ipomoea batatas [L.] Lam. cv. Xushu22), this work shows that downregulating GBSSI (for waxy starch) or SBE (for high-amylose starch) activity allowed the formation of new semicrystalline lamellae (named Type II) in sweet potato starch in addition to the widely reported Type I lamellae. Small-angle X-ray scattering (SAXS) results show that, compared with Type I lamellae, Type II lamellae displayed increased average thickness and thickness-distribution width, with thickened amorphous and crystalline components. The size-exclusion-chromatography (SEC) data revealed mainly two enzyme sets, (i) and (ii), synthesizing amylopectin chains. Reducing the GBSSI or SBE activity increased the amounts of amylopectin long chains (degree of polymerization (DP) ≥ 33). Combined SAXS and SEC analyses indicate that parts of these long chains from enzyme set (i) could be confined to Type II lamellae, followed by DP ≤ 32 short chains in Type I lamellae and the rest of the long chains from enzyme sets (i) and (ii) spanning more than a single lamella.
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Affiliation(s)
- Binjia Zhang
- Group for Cereals and Oils Processing, Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Wenzhi Zhou
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences , Chinese Academy of Sciences , Shanghai 200032 , China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT , Hubei University of Technology , Wuhan 430068 , China
| | - Peng Zhang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences , Chinese Academy of Sciences , Shanghai 200032 , China
| | - Siming Zhao
- Group for Cereals and Oils Processing, Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Liang Zhang
- School of Food Science and Engineering , Yangzhou University , Yangzhou 225127 , China
| | - Fengwei Xie
- Institute of Advanced Study , University of Warwick , Coventry CV4 7HS , United Kingdom
- International Institute for Nanocomposites Manufacturing (IINM), WMG , University of Warwick , Coventry CV4 7AL , United Kingdom
- School of Chemical Engineering , The University of Queensland , Brisbane , Queensland 4072 , Australia
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170
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Dong Q, Xu Q, Kong J, Peng X, Zhou W, Chen L, Wu J, Xiang Y, Jiang H, Cheng B. Overexpression of ZmbZIP22 gene alters endosperm starch content and composition in maize and rice. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2019; 283:407-415. [PMID: 31128711 DOI: 10.1016/j.plantsci.2019.03.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2018] [Revised: 02/28/2019] [Accepted: 03/01/2019] [Indexed: 05/23/2023]
Abstract
Starch content and composition are major determinants of yield and quality in maize. In recent years, the major genes for starch metabolism have been cloned in this species. However, the role of transcription factors in regulating the starch metabolism pathway remains unclear. The ZmbZIP22 gene encodes a bZIP transcription factor. In our study, plants overexpressing ZmbZIP22 showed reductions in the size of starch granules, the size and weight of seeds, reduced amylose content, and alterations in the chemical structure of starch granules. Also, overexpression of ZmbZIP22 resulted in increases in the contents of soluble sugars and reducing sugars in transgenic rice and maize. ZmbZIP22 promotes the transcription of starch metabolism genes by binding to their promoters. Screening by yeast one-hybrid assays indicated a possible interaction between ZmbZIP22 and the promoters of eight key starch enzyme genes. Collectively, our results indicated that ZmbZIP22 functions as a negative regulator of starch synthesis, and suggest that this occurs through the regulation of key sugar and starch metabolism genes in maize.
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Affiliation(s)
- Qing Dong
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China; Maize Research Center, Anhui Academy of Agricultural Sciences, Hefei, 230031, China
| | - Qianqian Xu
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Jingjing Kong
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Xiaojian Peng
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Wei Zhou
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Long Chen
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Jiandong Wu
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Yan Xiang
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Haiyang Jiang
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China.
| | - Beijiu Cheng
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China.
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171
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Qin Y, Zhang H, Dai Y, Hou H, Dong H. Effect of Alkali Treatment on Structure and Properties of High Amylose Corn Starch Film. MATERIALS (BASEL, SWITZERLAND) 2019; 12:E1705. [PMID: 31130680 PMCID: PMC6566725 DOI: 10.3390/ma12101705] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 05/10/2019] [Accepted: 05/23/2019] [Indexed: 11/16/2022]
Abstract
Alkali treatment is used for melt extrusion film formation with corn starch, but optimal conditions for this procedure are still unknown. In this study, the changes in properties and structure of high amylose corn starch (70%) films with different concentrations of sodium hydroxide (NaOH), prepared by melting extrusion, were investigated. With increasing sodium hydroxide concentrations, the tensile strength of the high-amylose starch film decreased gradually, while the elongation at break increased. The tensile strength of the high amylose starch (HAS) film with 2% NaOH-treatment was 10.03 MPa and its elongation at break was 40%. A 2% NaOH-treatment promoted the orderly rearrangement of starch molecules and formed an Eh-type crystal structure, which enlarged the spacing of the single helix structure, increased the molecular mobility of the starch, and slowed down the process of recrystallization; a 10% NaOH-treatment oxidized the hydroxyl groups of the high amylose corn starch during extrusion, formed a poly-carbonyl structure, and initiated the degradation and cross-linking of starch molecule chains.
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Affiliation(s)
- Yang Qin
- Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China.
| | - Hui Zhang
- Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China.
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China.
| | - Yangyong Dai
- Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China.
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China.
| | - Hanxue Hou
- Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China.
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China.
| | - Haizhou Dong
- Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China.
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China.
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172
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Effects of Citric Acid on Structures and Properties of Thermoplastic Hydroxypropyl Amylomaize Starch Films. MATERIALS 2019; 12:ma12091565. [PMID: 31086040 PMCID: PMC6539472 DOI: 10.3390/ma12091565] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 05/02/2019] [Accepted: 05/09/2019] [Indexed: 12/03/2022]
Abstract
Hydroxypropyl amylomaize starch (HPAS) films were prepared by hot press. The effects of initial pH of HPAS on the mechanical properties, molecular interaction, structure, and cross-linking degree of the resultant films were investigated. A weak acidic condition was suitable for cross-linking of citric acid and HPAS by reactive extrusion. The film of HPAS with an initial pH of 5.66 had the maximum tensile strength of 7.20 MPa and elongation-at-break of 94.53%, and the weight average molecular weight of HPAS increased to 4.17 × 105 g/mol. An appropriate initial pH facilitated the formation of diester bonds between HPAS and citric acid during extrusion, but too low initial pH levels resulted in hydrolysis of starch molecules and reduced the mechanical properties.
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173
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Qiao D, Tu W, Wang Z, Yu L, Zhang B, Bao X, Jiang F, Lin Q. Influence of crosslinker amount on the microstructure and properties of starch-based superabsorbent polymers by one-step preparation at high starch concentration. Int J Biol Macromol 2019; 129:679-685. [DOI: 10.1016/j.ijbiomac.2019.02.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2018] [Revised: 01/13/2019] [Accepted: 02/03/2019] [Indexed: 02/05/2023]
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174
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Jensen HM, Bertram HC. The magic angle view to food: magic-angle spinning (MAS) NMR spectroscopy in food science. Metabolomics 2019; 15:44. [PMID: 30868337 DOI: 10.1007/s11306-019-1504-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 03/04/2019] [Indexed: 01/16/2023]
Abstract
Nuclear Magnetic Resonance (NMR) spectroscopy has been used in food science and nutritional studies for decades and is one of the major analytical platforms in metabolomics. Many foods are solid or at least semi-solid, which denotes that the molecular motions are restricted as opposed to in pure liquids. While the majority of NMR spectroscopy is performed on liquid samples and a solid material gives rise to constraints in terms of many chemical analyses, the magic angle thrillingly enables the application of NMR spectroscopy also on semi-solid and solid materials. This paper attempts to review how magic-angle spinning (MAS) NMR is used from 'farm-to-fork' in food science.
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Affiliation(s)
- Henrik Max Jensen
- DuPont Nutrition Biosciences ApS, Edwin Rahrsvej 38, 8220, Brabrand, Denmark
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175
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Yang QY, Lu XX, Chen YZ, Luo ZG, Xiao ZG. Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation. ULTRASONICS SONOCHEMISTRY 2019; 51:350-358. [PMID: 30385241 DOI: 10.1016/j.ultsonch.2018.09.001] [Citation(s) in RCA: 92] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 08/30/2018] [Accepted: 09/01/2018] [Indexed: 05/23/2023]
Abstract
As a simple and effective physical method, ultrasound irradiation has been used to modify starch. Native waxy corn starch was treated by ultrasound irradiation at 100 and 400 W in this study. Compared with native waxy corn starch, lower proportion of B1, B2, and B3, higher proportion of A chain were observed in ultrasonicated waxy corn starch. 1H NMR combined with HPSEC-MALLS-RI data showed that lower degree of branching was observed in ultrasonicated waxy corn starch, and α-1,4 glycosidic linkages were more stable than α-1,6 glycosidic linkages in waxy corn starches. 13C NMR data indicated that the content of double helices was decreased, and single helix and amorphous components were increased after ultrasound irradiation. The A-type crystal structure was scarcely affected according to X-ray diffraction (XRD) analysis. The granule surface of ultrasonicated waxy corn starch became notch and rough fragment, and lower particle diameter was observed in ultrasonicated waxy corn starch. These results demonstrated that ultrasound irradiation affected chain length distribution, double helices, single helices and amorphous state, especially α-1,4 glycosidic linkages and α-1,6 glycosidic linkages, of waxy corn starch.
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Affiliation(s)
- Qing-Yu Yang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Xuan-Xuan Lu
- Department of Food Science, Rutgers, The State University of New Jersey, NJ 08901, USA
| | - Yong-Zhi Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhi-Gang Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Zhi-Gang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
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176
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Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state. Carbohydr Polym 2019; 207:362-370. [DOI: 10.1016/j.carbpol.2018.12.001] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 11/09/2018] [Accepted: 12/02/2018] [Indexed: 11/17/2022]
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177
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Dong Q, Wang F, Kong J, Xu Q, Li T, Chen L, Chen H, Jiang H, Li C, Cheng B. Functional analysis of ZmMADS1a reveals its role in regulating starch biosynthesis in maize endosperm. Sci Rep 2019; 9:3253. [PMID: 30824731 PMCID: PMC6397188 DOI: 10.1038/s41598-019-39612-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Accepted: 01/22/2019] [Indexed: 11/30/2022] Open
Abstract
MADS-box family proteins play an important role in grain formation and flower development; however, the molecular mechanisms by which transcription factors regulate the starch metabolism pathway are unclear in maize. Here, we report a transcription factor, ZmMADS1a, that controls starch biosynthesis in maize (Zea mays L.). We demonstrate the expression of ZmMADS1a in tassel, silk, and endosperm, and show that the protein is localized to the cell nucleus. Compared with the control, seeds of overexpressing ZmMADS1a increased starch content (especially amylose content), had smaller starch granules and altered chemical structure. Meanwhile, overexpression of ZmMADS1a resulted in increases in the contents of soluble sugars and reducing sugars in maize. ZmMADS1a plays a positive regulatory role in the starch biosynthesis pathway by up-regulating several starch biosynthesis related genes. We also show that ZmMADS1a has a similar adjustment mechanism of starch biosynthesis in rice. Collectively, our study suggests that ZmMADS1a functions as a positive regulator of starch biosynthesis by regulating the expression of key starch metabolism genes during seed development.
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Affiliation(s)
- Qing Dong
- Maize Research Center, Anhui Academy of Agricultural Sciences, Hefei, 230031, China.,National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Fang Wang
- Maize Research Center, Anhui Academy of Agricultural Sciences, Hefei, 230031, China
| | - Jingjing Kong
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Qianqian Xu
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Tingchun Li
- Maize Research Center, Anhui Academy of Agricultural Sciences, Hefei, 230031, China
| | - Long Chen
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Hongjian Chen
- Maize Research Center, Anhui Academy of Agricultural Sciences, Hefei, 230031, China
| | - Haiyang Jiang
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China
| | - Cheng Li
- Maize Research Center, Anhui Academy of Agricultural Sciences, Hefei, 230031, China.
| | - Beijiu Cheng
- National Engineering Laboratory of Crop Stress Resistence, Anhui Agricultural University, Hefei, 230036, China.
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178
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Singha NR, Dutta A, Mahapatra M, Roy JSD, Mitra M, Deb M, Chattopadhyay PK. In Situ Attachment of Acrylamido Sulfonic Acid-Based Monomer in Terpolymer Hydrogel Optimized by Response Surface Methodology for Individual and/or Simultaneous Removal(s) of M(III) and Cationic Dyes. ACS OMEGA 2019; 4:1763-1780. [PMID: 31459433 PMCID: PMC6648733 DOI: 10.1021/acsomega.8b02545] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Accepted: 12/25/2018] [Indexed: 05/20/2023]
Abstract
Herein, grafting of starch (STR) and in situ strategic inclusion of 2-(3-(acrylamido)propylamido)-2-methylpropane sulfonic acid (APMPS) via solution polymerization of 2-(acrylamido)-2-methylpropanesulfonic acid (AMPS) and acrylamide (AM) have resulted in the synthesis of smart STR-grafted-AMPS-co-APMPS-co-AM (i.e., STR-g-TerPol) interpenetrating terpolymer (TerPol) network hydrogels. For fabricating the optimum hydrogel showing excellent physicochemical properties and recyclability, amounts of ingredients and temperature of synthesis have been optimized using multistage response surface methodology. STR-g-TerPol bearing the maximum swelling ability, along with the retention of network integrity, has been employed for individual and/or simultaneous removal(s) of metal ions (i.e., M(III)), such as Bi(III) and Sb(III), and dyes, such as tris(4-(dimethylamino)phenyl)methylium chloride (i.e., crystal violet) and (7-amino-8-phenoxazin-3-ylidene)-diethylazanium dichlorozinc dichloride (i.e., brilliant cresyl blue). The in situ strategic protrusion of APMPS, grafting of STR into the TerPol matrix, variation of crystallinity, thermal stabilities, surface properties, mechanical properties, swellability, adsorption capacities (ACs), and ligand-selective superadsorption have been inferred via analyses of unadsorbed and/or adsorbed STR-g-TerPol using Fourier transform infrared (FTIR), 1H/13C NMR, UV-vis, thermogravimetric analysis, differential scanning calorimetry, X-ray diffraction, field emission scanning electron microscopy, energy-dispersive X-ray, dynamic light scattering, and rheological analyses and measuring the lower critical solution temperature, % gel content, pH at point of zero charge (pHPZC), and network parameters, such as ρc and M c. The prevalence of covalent, ionic (I), and variegated interactions between STR-g-TerPol and M(III) has been understood through FTIR analyses, fitting of kinetics data to the pseudosecond-order model, and by the measurement of activation energies of adsorption. The formation of H-aggregate type dimers and hypochromic and hypsochromic shifts has been explained via UV-vis analyses during individual and/or simultaneous removal(s) of cationic dyes. Several isotherm models were fitted to the equilibrium experimental data, of which Langmuir and combined Langmuir-Freundlich models have been best fitted for individual Bi(III)/Sb(III) and simultaneous Sb(III) + Bi(III) removals, respectively. Thermodynamically spontaneous chemisorption processes have shown the maximum ACs of 1047.39/282.39 and 932.08/137.85 mg g-1 for Bi(III) and Sb(III), respectively, at 303 K, adsorbent dose = 0.01 g, and initial concentration of M(III) = 1000/30 ppm. The maximum ACs have been changed to 173.09 and 136.02 mg g-1 for Bi(III) and Sb(III), respectively, for binary Sb(III) + Bi(III) removals at 303 K, adsorbent dose = 0.01 g, and initial concentration of Bi(III)/Sb(III) at 30/5 and 5/30 ppm.
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Affiliation(s)
- Nayan Ranjan Singha
- Advanced Polymer Laboratory, Department of Polymer
Science and Technology, and Department of
Leather Technology, Government College of Engineering and Leather
Technology (Post-Graduate), Maulana Abul
Kalam Azad University of Technology,
Salt Lake, Kolkata 700106, West Bengal, India
| | - Arnab Dutta
- Advanced Polymer Laboratory, Department of Polymer
Science and Technology, and Department of
Leather Technology, Government College of Engineering and Leather
Technology (Post-Graduate), Maulana Abul
Kalam Azad University of Technology,
Salt Lake, Kolkata 700106, West Bengal, India
| | - Manas Mahapatra
- Advanced Polymer Laboratory, Department of Polymer
Science and Technology, and Department of
Leather Technology, Government College of Engineering and Leather
Technology (Post-Graduate), Maulana Abul
Kalam Azad University of Technology,
Salt Lake, Kolkata 700106, West Bengal, India
| | - Joy Sankar Deb Roy
- Advanced Polymer Laboratory, Department of Polymer
Science and Technology, and Department of
Leather Technology, Government College of Engineering and Leather
Technology (Post-Graduate), Maulana Abul
Kalam Azad University of Technology,
Salt Lake, Kolkata 700106, West Bengal, India
| | - Madhushree Mitra
- Advanced Polymer Laboratory, Department of Polymer
Science and Technology, and Department of
Leather Technology, Government College of Engineering and Leather
Technology (Post-Graduate), Maulana Abul
Kalam Azad University of Technology,
Salt Lake, Kolkata 700106, West Bengal, India
| | - Mousumi Deb
- Advanced Polymer Laboratory, Department of Polymer
Science and Technology, and Department of
Leather Technology, Government College of Engineering and Leather
Technology (Post-Graduate), Maulana Abul
Kalam Azad University of Technology,
Salt Lake, Kolkata 700106, West Bengal, India
| | - Pijush Kanti Chattopadhyay
- Advanced Polymer Laboratory, Department of Polymer
Science and Technology, and Department of
Leather Technology, Government College of Engineering and Leather
Technology (Post-Graduate), Maulana Abul
Kalam Azad University of Technology,
Salt Lake, Kolkata 700106, West Bengal, India
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179
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Shang X, Jiang H, Wang Q, Liu P, Xie F. Cellulose-starch Hybrid Films Plasticized by Aqueous ZnCl₂ Solution. Int J Mol Sci 2019; 20:E474. [PMID: 30678311 PMCID: PMC6386833 DOI: 10.3390/ijms20030474] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Revised: 01/13/2019] [Accepted: 01/16/2019] [Indexed: 12/20/2022] Open
Abstract
Starch and cellulose are two typical natural polymers from plants that have similar chemical structures. The blending of these two biopolymers for materials development is an interesting topic, although how their molecular interactions could influence the conformation and properties of the resultant materials has not been studied extensively. Herein, the rheological properties of cellulose/starch/ZnCl₂ solutions were studied, and the structures and properties of cellulose-starch hybrid films were characterized. The rheological study shows that compared with starch (containing mostly amylose), cellulose contributed more to the solution's viscosity and has a stronger shear-thinning behavior. A comparison between the experimental and calculated zero-shear-rate viscosities indicates that compact complexes (interfacial interactions) formed between cellulose and starch with ≤50 wt % cellulose content, whereas a loose structure (phase separation) existed with ≥70 wt % cellulose content. For starch-rich hybrid films prepared by compression molding, less than 7 wt % of cellulose was found to improve the mechanical properties despite the reduced crystallinity of the starch; for cellulose-rich hybrid films, a higher content of starch reduced the material properties, although the chemical interactions were not apparently influenced. It is concluded that the mechanical properties of biopolymer films were mainly affected by the structural conformation, as indicated by the rheological results.
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Affiliation(s)
- Xiaoqin Shang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China.
- Fine Chemical Research Institute, Guangzhou University, Guangzhou 510006, China.
| | - Huihua Jiang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China.
- Fine Chemical Research Institute, Guangzhou University, Guangzhou 510006, China.
| | - Qingling Wang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China.
- Fine Chemical Research Institute, Guangzhou University, Guangzhou 510006, China.
| | - Peng Liu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China.
- Fine Chemical Research Institute, Guangzhou University, Guangzhou 510006, China.
| | - Fengwei Xie
- Institute of Advanced Study, University of Warwick, Coventry CV4 7HS, UK.
- International Institute for Nanocomposites Manufacturing (IINM), WMG, University of Warwick, Coventry CV4 7AL, UK.
- School of Chemical Engineering, The University of Queensland, Brisbane, Qld 4072, Australia.
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180
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Different variations in structures of A- and B-type starches subjected to microwave treatment and their relationships with digestibility. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.072] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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181
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Effects of folic acid esterification on the hierarchical structure of amylopectin corn starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.03.028] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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182
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Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment. Food Chem 2019; 271:102-108. [DOI: 10.1016/j.foodchem.2018.07.193] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 06/26/2018] [Accepted: 07/25/2018] [Indexed: 11/20/2022]
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183
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Yong H, Wang X, Sun J, Fang Y, Liu J, Jin C. Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China. Int J Biol Macromol 2018; 120:1632-1638. [DOI: 10.1016/j.ijbiomac.2018.09.182] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 08/27/2018] [Accepted: 09/28/2018] [Indexed: 10/28/2022]
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184
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Chi C, Li X, Zhang Y, Chen L, Li L. Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.040] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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185
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Multi-scale structures of cassava and potato starch fractions varying in granule size. Carbohydr Polym 2018; 200:400-407. [DOI: 10.1016/j.carbpol.2018.08.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 08/05/2018] [Accepted: 08/06/2018] [Indexed: 11/20/2022]
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186
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Miao L, Zhao S, Zhang B, Tan M, Niu M, Jia C, Huang Q. Understanding the supramolecular structures and pasting features of adlay seed starches. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.034] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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187
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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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188
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An insight into the multi-scale structures and pasting behaviors of starch following citric acid treatment. Int J Biol Macromol 2018; 116:793-800. [DOI: 10.1016/j.ijbiomac.2018.05.114] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 04/30/2018] [Accepted: 05/16/2018] [Indexed: 01/12/2023]
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189
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Li J, Han W, Zhang B, Zhao S, Du H. Structure and Physicochemical Properties of Resistant Starch Prepared by Autoclaving‐Microwave. STARCH-STARKE 2018. [DOI: 10.1002/star.201800060] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Jiangtao Li
- National Engineering Laboratory for Rice and Byproduct ProcessFaculty of Food Science and EngineeringCenter South University of Forestry and TechnologyChangsha410004China
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhan430070China
| | - Wenfang Han
- National Engineering Laboratory for Rice and Byproduct ProcessFaculty of Food Science and EngineeringCenter South University of Forestry and TechnologyChangsha410004China
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhan430070China
| | - Binjia Zhang
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhan430070China
| | - Siming Zhao
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhan430070China
| | - Hongying Du
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhan430070China
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190
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Qin Y, Wang W, Zhang H, Dai Y, Hou H, Dong H. Effects of Organic Modification of Montmorillonite on the Properties of Hydroxypropyl Di-Starch Phosphate Films Prepared by Extrusion Blowing. MATERIALS (BASEL, SWITZERLAND) 2018; 11:E1064. [PMID: 29937489 PMCID: PMC6073293 DOI: 10.3390/ma11071064] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 06/17/2018] [Accepted: 06/20/2018] [Indexed: 11/16/2022]
Abstract
The knowledge gained from starch-nanocomposite-film research has not been fully applied commercially because of the lack of appropriate industrial processing techniques for nanofillers and starch films. Three organically modified montmorillonites (OMMTs) were prepared using a semidry kneading method. The effects of the OMMTs on the structures and properties of starch nanocomposite films, prepared by extrusion blowing, were investigated. The X-ray diffraction (XRD) analysis results revealed that the OMMTs with various quaternary ammonium salts possessed differing layer structures and d-space values. The results of the XRD and Fourier-transform infrared spectroscopy (FT-IR) showed that the starch⁻OMMT interaction resulted in a structural change, namely the starch⁻OMMT films possessed a balanced exfoliated and intercalated nanostructure, while the starch⁻MMT film possessed an exfoliated nanostructure with non-intercalated montmorillonite (MMT). The results of the solid-state nuclear magnetic resonance (NMR) analysis suggested that the starch-OMMT nanocomposite possessed comparatively large quantities of single-helix structures and micro-ordered amorphous regions. The starch⁻OMMT films exhibited good tensile strength (TS) (maximum of 6.09 MPa) and water barrier properties (minimum of 3.48 × 10−10 g·m·m−2·s−1·Pa−1). This study indicates that the addition of OMMTs is a promising strategy to improve the properties of starch films.
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Affiliation(s)
- Yang Qin
- Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China.
| | - Wentao Wang
- Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China.
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China.
| | - Hui Zhang
- Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China.
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China.
| | - Yangyong Dai
- Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China.
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China.
| | - Hanxue Hou
- Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China.
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China.
| | - Haizhou Dong
- Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China.
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China.
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191
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Qiao D, Li S, Yu L, Zhang B, Simon G, Jiang F. Effect of alkanol surface grafting on the hydrophobicity of starch-based films. Int J Biol Macromol 2018; 112:761-766. [DOI: 10.1016/j.ijbiomac.2018.01.205] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 01/03/2018] [Accepted: 01/30/2018] [Indexed: 12/13/2022]
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192
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Wang H, Liu Y, Chen L, Li X, Wang J, Xie F. Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch. Food Chem 2018; 242:323-329. [DOI: 10.1016/j.foodchem.2017.09.014] [Citation(s) in RCA: 117] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 08/10/2017] [Accepted: 09/04/2017] [Indexed: 11/29/2022]
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193
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Alwaan IM. Rheological characterization and modeling of vulcanization kinetics of natural rubber/starch blends. J Appl Polym Sci 2018. [DOI: 10.1002/app.46347] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ismaeel Moslam Alwaan
- Department of Materials Engineering, College of Engineering; University of Kufa; Najaf Iraq
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194
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Matharu AS, Ahmed S, Almonthery B, Macquarrie DJ, Lee YS, Kim Y. Starbon/High-Amylose Corn Starch-Supported N-Heterocyclic Carbene-Iron(III) Catalyst for Conversion of Fructose into 5-Hydroxymethylfurfural. CHEMSUSCHEM 2018; 11:716-725. [PMID: 29281175 DOI: 10.1002/cssc.201702207] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 12/21/2017] [Indexed: 06/07/2023]
Abstract
Iron-N-heterocyclic carbene complexes (Fe-NHCs) have come to prominence because of their applicability in diverse catalytic reactions, ranging from C-C cross-coupling and C-X bond formation to substitution, reduction, polymerization, and dehydration reactions. The detailed synthesis, characterization, and application of novel heterogeneous Fe-NHC catalysts immobilized on mesoporous expanded high-amylose corn starch (HACS) and Starbon 350 (S350) for facile fructose conversion into 5-hydroxymethylfurfural (HMF) is reported. Both catalyst types showed good performance for the dehydration of fructose to HMF when the reaction was tested at 100 °C with varying time (10 min, 20 min, 0.5 h, 1 h, 3 h and 6 h). For Fe-NHC/S350, the highest HMF yield was 81.7 % (t=0.5 h), with a TOF of 169 h-1 , fructose conversion of 95 %, and HMF selectivity of 85.7 %, whereas for Fe-NHC/expanded HACS, the highest yield was 86 % (t=0.5 h), with a TOF of 206 h-1 , fructose conversion of 87 %, and HMF selectivity of 99 %. Iron loadings of 0.26 and 0.30 mmol g-1 were achieved for Fe-NHC/expanded starch and Fe-NHC/S350, respectively.
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Affiliation(s)
- Avtar S Matharu
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, YO10 5DD, UK
| | - Suleiman Ahmed
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, YO10 5DD, UK
| | - Badriya Almonthery
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, YO10 5DD, UK
| | - Duncan J Macquarrie
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, YO10 5DD, UK
| | - Yoon-Sik Lee
- School of Chemical and Biological Engineering, Seoul National University, 1 Kwanak-Ro, Kwanak-Gu, Seoul, 151-742, Republic of Korea
| | - Yohan Kim
- School of Chemical and Biological Engineering, Seoul National University, 1 Kwanak-Ro, Kwanak-Gu, Seoul, 151-742, Republic of Korea
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195
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Lian X, Cheng K, Wang D, Zhu W, Wang X. Analysis of crystals of retrograded starch with sharp X-ray diffraction peaks made by recrystallization of amylose and amylopectin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1362433] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin, University of Commerce, Tianjin P.R. China
| | - Kaili Cheng
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin, University of Commerce, Tianjin P.R. China
| | - Danli Wang
- Department of Chemistry, School of Science, Tianjin University of Commerce, Tianjin, P.R. China
| | - Wei Zhu
- Department of Chemistry, School of Science, Tianjin University of Commerce, Tianjin, P.R. China
| | - Xueqing Wang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin, University of Commerce, Tianjin P.R. China
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196
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Hierarchical structure and thermal behavior of hydrophobic starch-based films with different amylose contents. Carbohydr Polym 2018; 181:528-535. [DOI: 10.1016/j.carbpol.2017.12.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/19/2017] [Accepted: 12/05/2017] [Indexed: 11/18/2022]
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197
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Liu S, Li X, Chen L, Li L, Li B, Zhu J. Tunable d-Limonene Permeability in Starch-Based Nanocomposite Films Reinforced by Cellulose Nanocrystals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:979-987. [PMID: 29303269 DOI: 10.1021/acs.jafc.7b05457] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In order to control d-limonene permeability, cellulose nanocrystals (CNC) were used to regulate starch-based film multiscale structures. The effect of sphere-like cellulose nanocrystal (CS) and rod-like cellulose nanocrystal (CR) on starch molecular interaction, short-range molecular conformation, crystalline structure, and micro-ordered aggregated region structure were systematically discussed. CNC aspect ratio and content were proved to be independent variables to control d-limonene permeability via film-structure regulation. New hydrogen bonding formation and increased hydroxypropyl starch (HPS) relative crystallinity could be the reason for the lower d-limonene permeability compared with tortuous path model approximation. More hydrogen bonding formation, higher HPS relative crystallinity and larger size of micro-ordered aggregated region in CS0.5 and CR2 could explain the lower d-limonene permeability than CS2 and CR0.5, respectively. This study provided new insight for the control of the flavor release from starch-based films, which favored its application in biodegradable food packaging and flavor encapsulation.
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Affiliation(s)
- Siyuan Liu
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Lin Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology , Dongguan 523808, China
| | - Bing Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Jie Zhu
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology , Dongguan 523808, China
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198
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Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility. Carbohydr Polym 2017; 177:232-240. [DOI: 10.1016/j.carbpol.2017.08.121] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 08/23/2017] [Accepted: 08/28/2017] [Indexed: 01/08/2023]
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199
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Wang L, Yu X, Yang Y, Chen X, Wang Q, Zhang X, Ran L, Xiong F. Morphology and Physicochemical Properties of Starch in Wheat Superior and Inferior Grains. STARCH-STARKE 2017. [DOI: 10.1002/star.201700177] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Leilei Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Yang Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Xinyu Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Qiaoju Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Xiaohui Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Liping Ran
- Yangzhou University Guangling College; Yangzhou P.R. China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
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200
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Liu S, Li X, Chen L, Li L, Li B, Zhu J. Understanding physicochemical properties changes from multi-scale structures of starch/CNT nanocomposite films. Int J Biol Macromol 2017; 104:1330-1337. [DOI: 10.1016/j.ijbiomac.2017.05.174] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 05/24/2017] [Accepted: 05/30/2017] [Indexed: 11/25/2022]
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