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Wang J, Li Y, Ma W, Zhang J, Yang H, Wu P, Li J, Jin Z. Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages. Food Chem X 2024; 21:101004. [PMID: 38434694 PMCID: PMC10907157 DOI: 10.1016/j.fochx.2023.101004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 03/05/2024] Open
Abstract
This study aimed to compare the changes in physicochemical properties of the starch isolated from three banana cultivars (Musa AAA group, Cavendish subgroup; Musa ABB group, Pisang Awak subgroup; Musa AA group, Huangdijiao subgroup) at five different maturity stages. The results revealed both similarities and significant differences in micromorphology and physicochemical characteristics of the three banana varieties during different growth stages. Apparent amylose content and particle size of the three starches increased with the ripeness of banana. Light microscopy and scanning electron microscopy revealed that starch particles of the three starches had different microscopic characteristics, and that banana starch morphology was basically unchanged at various growth stages. Moreover, the pasting and thermal properties of the banana starches were significantly different at various growth stages. The resistant starch content of the three banana cultivars was about 80% at all growth stages. Musa AAA group, Cavendish subgroup had the highest resistant starch content at stage Ⅴ. This study provides insights into the starch changes of three banana cultivars during ripening.
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Affiliation(s)
- Jiashui Wang
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Yanxia Li
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Weihong Ma
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Jiali Zhang
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Hongbin Yang
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Peicong Wu
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Jingyang Li
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Zhiqiang Jin
- Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences, Sanya 572024, China
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Jafari M, Koocheki A. Impact of ultrasound treatment on the physicochemical and rheological properties of acid hydrolyzed sorghum starch. Int J Biol Macromol 2024; 256:128521. [PMID: 38040142 DOI: 10.1016/j.ijbiomac.2023.128521] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 11/21/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
The present study aimed to evaluate the influence of ultrasonication on the physicochemical properties of native and acid-hydrolyzed white sorghum starch. Sorghum starch exhibited improved freeze-thaw stability, solubility, swelling power, and paste clarity after mild sonication. Starches sonicated at 30 % amplitude for 10 and 20 min increased the peak viscosity to 249 and 240 BU, gel firmness to 140.23 and 131.62 (g), ΔH to 13.4 and 13.1 (J/g), crystallinity to 29.51 and 29.10 (%), double helix content to 1.11 and 1.07 and degree of ordered structures to 1.16 and 1.09. The sonicated dual-treated samples (sonicated-acid hydrolyzed) exhibited reduced swelling power, peak viscosity, gelatinization temperatures and gel firmness. In contrast, the solubility, paste clarity, ΔH, percentage of crystallinity, double helix content and degree of ordered structures improved. Ultrasonic treatment made cracks and holes in the granule surface, whereas dual-treated starches were more porous and rougher, with deep depressions. All sorghum starches displayed shear-thinning behavior (n < 1). The pseudoplastic behavior and consistency indices of the starch paste decreased with increasing sonication time and amplitude. The G' was always higher than G" and tanδ was <1 for all samples, indicating a more solid/elastic behavior. The increased sonication time and amplitude, as well as the dual-treatment, caused the gel to become more susceptible to shear forces, which resulted in a decrease in G' and G" and an increase in tanδ.
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Affiliation(s)
- Morteza Jafari
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
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A novel starch-based microparticle with polyelectrolyte complexes and its slow digestion mechanism. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Physicochemical, Morphological, and Functional Properties of Starches Isolated from Avocado Seeds, a Potential Source for Resistant Starch. Biomolecules 2022; 12:biom12081121. [PMID: 36009015 PMCID: PMC9406050 DOI: 10.3390/biom12081121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/21/2022] [Accepted: 07/29/2022] [Indexed: 11/24/2022] Open
Abstract
This study compared the physicochemical and functional properties of starches from eight cultivars of avocado seeds. Amylose content, morphology, crystalline structure, swelling power, solubility, thermal and pasting properties, and in vitro digestibility were investigated. The results revealed that the apparent amylose content of starches from avocado seeds varied with different varieties. Light microscopic and scanning electron microscopic examination demonstrated that the eight starches differed slightly in terms of morphology and granule size. The X-ray diffraction and Fourier transform infrared spectroscopy analyses showed that the crystal structure and chemical linkage of the avocado seed starches were similar. However, the pasting, water solubility, and thermal properties of the eight avocado seed starches differed. Importantly, all the starches had high resistant starch content (>60%), with the highest found in Hass seeds (77.83%). To conclude, starch from avocado seeds has a high potential for use in the production of resistant starch.
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Li S, Wang S, Wang Y, Tian Y, Yu S, Hu X, Li T. Preparation, characterisation and
in vitro
digestibility of potato starch‐fatty acid complexes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15903] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Suhong Li
- College of Food Science Shenyang Agricultural University Shenyang 110866 China
| | - Siyu Wang
- College of Food Science Shenyang Agricultural University Shenyang 110866 China
| | - Yanhua Wang
- Microbial Research Institute of Liaoning Province Chaoyang 122000 China
| | - Yuxuan Tian
- College of Food Science Shenyang Agricultural University Shenyang 110866 China
| | - Siqi Yu
- College of Food Science Shenyang Agricultural University Shenyang 110866 China
| | - Xiaopei Hu
- College of Food Science Shenyang Agricultural University Shenyang 110866 China
| | - Tuoping Li
- College of Food Science Shenyang Agricultural University Shenyang 110866 China
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Lin Q, Liu Y, Zhou L, Ji N, Xiong L, Sun Q. Green preparation of debranched starch nanoparticles with different crystalline structures by electrostatic spraying. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107513] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Chen Y, Hao Y, Li S, Luo Z, Gao Q. Preparation of hydroxybutyl starch with a high degree of substitution and its application in temperature-sensitive hydrogels. Food Chem 2021; 355:129472. [PMID: 33780791 DOI: 10.1016/j.foodchem.2021.129472] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 02/04/2021] [Accepted: 02/22/2021] [Indexed: 10/22/2022]
Abstract
In this work, hydroxybutyl starch prepared by acid, alkali, and acid-base synergistic pretreatments from waxy corn starch exhibited great potential for preparing temperature-sensitive hydrogels. The degree of substitution, morphology, and group structure of hydroxybutyl starch were determined. The hydroxybutyl starch prepared by acid-base synergistic pretreatment had the highest degree of substitution. Relative to the native starch, the surface of hydroxybutyl starch particles was smoother and rounder. The formation, microstructure, and properties of temperature-sensitive hydrogels were also determined in this work. The results indicated that the temperature-sensitive hydrogels containing hydroxybutyl starch had irregular pore structures and higher water absorption rates. As the starch content increased, the pore size of these hydrogels increased and then decreased, the water absorption rate increased and the deswelling rate decreased. The equilibrium swelling ratio of the hydrogel prepared by hydroxybutyl starch was greater than that of native starch.
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Affiliation(s)
- Yun Chen
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Yacheng Hao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Sai Li
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Zhigang Luo
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
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Bixin loaded on polymeric nanoparticles: synthesis, characterization, and antioxidant applications in a biological system. APPLIED NANOSCIENCE 2020. [DOI: 10.1007/s13204-020-01555-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Lin Q, Ji N, Li M, Dai L, Xu X, Xiong L, Sun Q. Fabrication of debranched starch nanoparticles via reverse emulsification for improvement of functional properties of corn starch films. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105760] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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Wang S, Hu X, Wang Z, Bao Q, Zhou B, Li T, Li S. Preparation and characterization of highly lipophilic modified potato starch by ultrasound and freeze-thaw treatments. ULTRASONICS SONOCHEMISTRY 2020; 64:105054. [PMID: 32173184 DOI: 10.1016/j.ultsonch.2020.105054] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 02/10/2020] [Accepted: 03/02/2020] [Indexed: 06/10/2023]
Abstract
In order to explore the potential application of combined physical treatment in producing highly lipophilic modified starch, the effects of ultrasound combined with freeze-thaw treatment on the microstructure and physicochemical properties of potato starch were investigated. The samples treated by combined treatment had the roughest structure and the oil adsorptive capacity value increased from 59.62% (native starch, NS) to 80.2% (7 cycles of ultrasound-freeze-thaw treatment starch, 7UT-FTS). Compared to NS, the crystalline type and chemical groups of modified starches did not change, but the relative crystallinity, enthalpy change, and paste viscosity decreased to varying degrees, while the gelatinization temperature increased. The digestibility of raw modified starch was higher than that of NS, but this phenomenon disappeared after gelatinization. 7UT-FTS showed better resist-digestibility than NS after encapsulating oil. Hence, this would be an efficient and environmentally friendly way to produce modified starch with safety, highly lipophilic and heat resistance.
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Affiliation(s)
- Siyu Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Xiaopei Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Zhu Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Qiqi Bao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Bo Zhou
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Tuoping Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Suhong Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
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Chen Y, Dai G, Gao Q. Preparation and properties of granular cold-water-soluble porous starch. Int J Biol Macromol 2020; 144:656-662. [DOI: 10.1016/j.ijbiomac.2019.12.060] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 12/02/2019] [Accepted: 12/07/2019] [Indexed: 01/16/2023]
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12
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Chen Y, Hao Y, Ting K, Li Q, Gao Q. Preparation and emulsification properties of dialdehyde starch nanoparticles. Food Chem 2019; 286:467-474. [DOI: 10.1016/j.foodchem.2019.01.188] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 01/21/2019] [Accepted: 01/31/2019] [Indexed: 10/27/2022]
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13
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Chen Y, Xiong X, Gao Q. Digestibility and physicochemical properties of starch-galactomannan complexes by heat-moisture treatment. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.029] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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14
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Li Y, Zhang H, Shoemaker CF, Xu Z, Zhu S, Zhong F. Effect of dry heat treatment with xanthan on waxy rice starch. Carbohydr Polym 2013; 92:1647-52. [DOI: 10.1016/j.carbpol.2012.11.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Revised: 10/30/2012] [Accepted: 11/01/2012] [Indexed: 11/29/2022]
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15
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Li Y, Shoemaker CF, Ma J, Luo C, Zhong F. Effects of Alcalase/Protease N treatments on rice starch isolation and their effects on its properties. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.10.023] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Singh S, Raina C, Bawa A, Saxena DC. Effect of Heat-Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato Starch. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb11441.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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van Soest JJ, Tournois H, de Wit D, Vliegenthart JF. Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy. Carbohydr Res 1995. [DOI: 10.1016/0008-6215(95)00270-7] [Citation(s) in RCA: 732] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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22
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Komiya T, Nara S. Changes in Crystallinity and Gelatinization Phenomena of Potato Starch by Acid Treatment. STARCH-STARKE 1986. [DOI: 10.1002/star.19860380104] [Citation(s) in RCA: 93] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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23
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Nara S, Komiya T. Studies on the Relationship Between Water-satured State and Crystallinity by the Diffraction Method for Moistened Potato Starch. STARCH-STARKE 1983. [DOI: 10.1002/star.19830351202] [Citation(s) in RCA: 577] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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