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Xia W, Lin Y, Wang F, Liu RH. Micronization induced gelatinization of tapioca starch and its effects on starch physicochemical and structural properties. J Food Sci 2024; 89:3687-3699. [PMID: 38767926 DOI: 10.1111/1750-3841.17124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 04/23/2024] [Accepted: 04/27/2024] [Indexed: 05/22/2024]
Abstract
The vibrating superfine mill (VSM) is a machine that belongs to the micronization technique. In this study, VSM was employed to produce micronized tapioca starch by varying micronization times (15, 30, 45, and 60 min). The structural and physicochemical properties of the micronized starch were then examined. Scanning electron microscopy studies revealed that micronized starch was partially gelatinized, and the granule size dramatically increased when micronization time increased. X-ray diffraction patterns showed that the relative crystallinity was decreased from 24.67% (native) to 4.13% after micronization treatment for 15 min and slightly decreased after that. The solubility of micronized starch significantly increased as the micronization time increased, which was associated with the destruction of the starch crystalline structure. Differential scanning calorimetry investigations confirmed that micronized starch was "partly gelatinized," and the degree of gelatinization increased to 81.27% when the micronization time was 60 min. The weight-average molar mass was reduced by 15.0% (15 min), 30.9% (30 min), 55.7% (45 min), and 70.5% (60 min), respectively, indicating that the molecular structure was seriously degraded. The results demonstrated that the physicochemical changes of micronized starch granules were related to the destruction of the starch structure. These observations would provide details on micronized starch and its potential applications. PRACTICAL APPLICATION: These observations would provide details on micronized starch and its potential applications. Moreover, we believe that when the structures of starches were known, it is probable that the effect of VSM on the structural and physicochemical properties change of other starches might be predicted by adjusting the processing time.
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Affiliation(s)
- Wen Xia
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Ocean University, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yanyun Lin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Fei Wang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Rui Hai Liu
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, New York, USA
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2
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Sherin AJ, Sunil CK, Chidanand DV, Venkatachalapathy N. Structural, physicochemical and functional properties of high-pressure modified white finger millet starch. Int J Biol Macromol 2024; 261:129919. [PMID: 38309404 DOI: 10.1016/j.ijbiomac.2024.129919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 01/03/2024] [Accepted: 01/31/2024] [Indexed: 02/05/2024]
Abstract
The effect of high-pressure processing (HPP) modification (200, 400, and 600 MPa for 10 min) on the physico-chemical, functional, structural, and rheological properties of white finger millet starch (WFMS) was studied. Measured amylose content, water, and oil absorption capacity, alkaline water retention, and pasting temperature increased significantly with the intensity of pressure. All color parameters (L, a, b values, and ΔC) were affected by HPP treatment, and paste clarity of modified starch decreased significantly with an increase in storage time. The samples' least gelation concentration (LGC) is in the range of 8-14 %. An increasing solubility and swelling power are noted, further intensifying at the elevated temperature (90 °C). The structural changes of WFMS were characterized by XRD, SEM, and FTIR spectroscopy. Starch modified at 600 MPa showed a similar pattern as 'B'-type crystalline, and the surfaces of starch deformed because of the gelatinization. Applied pressure of 600 MPa affected the FTIR characteristic bands at 3330, 2358, and 997 cm-1, indicating a lower crystallinity of the HPP-600 modified sample. According to DSC analysis, even at 600 MPa, WFMS is only partially gelatinized. This work provides insights for producing modified WFM starches by a novel physical modification method.
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Affiliation(s)
- A Jamna Sherin
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - C K Sunil
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India.
| | - D V Chidanand
- Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - N Venkatachalapathy
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
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3
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Guan J, Chen Z, Guo L, Cui X, Xu T, Wan F, Zhou T, Wang C, Yang Y. Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch. Front Nutr 2023; 9:1087453. [PMID: 36687729 PMCID: PMC9849879 DOI: 10.3389/fnut.2022.1087453] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Accepted: 12/09/2022] [Indexed: 01/07/2023] Open
Abstract
The sulfur dioxide gas (SO2) generated by sulfur burning can improve the appearance quality of food and enhance the storage time. However, excessive sulfur dioxide will pollute the environment and cause deterioration of food quality, and even the high residual levels can increase the risk of cancer. As Gastrodia elata Blume is prone to corruption during processing, sulfur fumigation is often used for preservation. In this study, spectral analysis and Texture Profile Analysis (TPA) were used to investigate the effects of traditional sulfur fumigation processing on the morphology quality, edible quality and structural characteristics of G. elata. The results showed that compared with direct drying, the pH decreased by 0.399 of the sulfur fumigated after steamed treatment G. elata, and the morphology quality, pasting ability and gel edible quality of the starch were significantly improved. In addition, it was suggested that sulfur fumigation after steaming could promote the release of molecular chains from starch granules and thus enhance the cross-linking between molecules, which explained the reason for the improve of starch edible quality. This study can provide technical and theoretical support for improving the quality of starch rich foods, replacing sulfur fumigation and reducing potential environmental hazards.
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Affiliation(s)
- Jinjie Guan
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China,Yunnan Provincial Key Laboratory of Panax Notoginseng, Kunming, China
| | - Zhuowen Chen
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China,Yunnan Provincial Key Laboratory of Panax Notoginseng, Kunming, China
| | - Lanping Guo
- China Academy of Chinese Medical Sciences, Beijing, China
| | - Xiuming Cui
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China,Yunnan Provincial Key Laboratory of Panax Notoginseng, Kunming, China
| | - Tingting Xu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China,Yunnan Provincial Key Laboratory of Panax Notoginseng, Kunming, China
| | - Fen Wan
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China,Yunnan Provincial Key Laboratory of Panax Notoginseng, Kunming, China
| | - Tao Zhou
- Resource Institute for Chinese and Ethnic Materia Medica, Guizhou University of Traditional Chinese Medicine, Guiyang, China
| | - Chengxiao Wang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China,Yunnan Provincial Key Laboratory of Panax Notoginseng, Kunming, China,Chengxiao Wang,
| | - Ye Yang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China,Yunnan Provincial Key Laboratory of Panax Notoginseng, Kunming, China,*Correspondence: Ye Yang,
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4
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High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 36] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
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5
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Xie X, Zhu H, Zhang B, Xu C, Zhang B, Qi L. Effect of high-pressure homogenisation-modified bacterial cellulose on rice starch retrogradation. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Delaying rice starch (RS) retrogradation can improve the quality parameters of rice-based starchy foods during storage. Modification of insoluble dietary fibre has always been used in the starchy food industry. Compared with vegetal insoluble dietary fibre, bacterial cellulose (BC) has many advantages such as high purity, smaller particle size, and elevated water absorption capacity. In the present work, BC was modified by high-pressure homogenisation (MBC) with different pressure levels (0, 50, 80, 120, and 160 MPa) to investigate the effect of MBC on RS retrogradation. Results showed that high-pressure homogenisation could decrease the particle size of BC. MBC addition to RS decreased paste breakdown and setback, thus suggesting that MBC might be a good candidate for increasing the stability of RS paste, and inhibiting its short-term retrogradation. The thermal properties and X-ray diffraction patterns of RS indicated that supplementing MBC could decrease the gelatinised enthalpy and relative crystallinity of RS paste during storage. Results also indicated that MBC could provide an opportunity to restrain RS retrogradation, and might be suitable for designing fibre-enriched products.
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Wu Z, Qiao D, Zhao S, Lin Q, Zhang B, Xie F. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations. Int J Biol Macromol 2022; 203:153-175. [PMID: 35092737 DOI: 10.1016/j.ijbiomac.2022.01.103] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 01/03/2022] [Accepted: 01/16/2022] [Indexed: 11/28/2022]
Abstract
To tailor the properties and enhance the applicability of starch, various ways of starch modification have been practiced. Among them, physical modification methods (micronization, nonthermal plasma, high-pressure, ultrasonication, pulsed electric field, and γ-irradiation) are highly potential for starch modification considering its safety, environmentally friendliness, and cost-effectiveness, without generating chemical wastes. Thus, this article provides an overview of the recent advances in nonthermal physical modification of starch and summarizes the resulting changes in the multi-level structures and physicochemical properties. While the effect of these techniques highly depends on starch type and treatment condition, they generally lead to the destruction of starch granules, the degradation of molecules, decreases in crystallinity, gelatinization temperatures, and viscosity, increases in solubility and swelling power, and an increase or decrease in digestibility, to different extents. The advantages and shortcomings of these techniques in starch processing are compared, and the knowledge gap in this area is commented on.
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Affiliation(s)
- Zhuoting Wu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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7
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DENG L, LIU Y, ZHANG S, LI L, ZHU J, YU H. One-step method for improving the stability of coconut milk emulsion and keeping its flavor based on dynamic high-pressure microfluidization. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.05522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Limei DENG
- Guangdong University of Technology, China; Dongguan University of Technology, China
| | - Yujia LIU
- Dongguan University of Technology, China
| | | | - Lin LI
- Dongguan University of Technology, China
| | - Jie ZHU
- Dongguan University of Technology, China
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8
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Structure and physicochemical properties of starch affected by dynamic pressure treatments: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Geng N, Song J, Zhang K, Dai Z, Li D. Effect of dynamic high‐pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15710] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ningning Geng
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Jiangfeng Song
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Zhuqing Dai
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Dajing Li
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
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10
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Ozturk OK, Turasan H. Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties. Crit Rev Food Sci Nutr 2021; 62:4481-4503. [PMID: 33492179 DOI: 10.1080/10408398.2021.1875981] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Microfluidization is a unique high-pressure homogenization technique combining various forces such as high-velocity impact, high-frequency vibration, instantaneous pressure drop, intense shear rate, and hydrodynamic cavitation. Even though it is mainly used on emulsion-based systems and known for its effects on particle size and surface area, it also significantly alters physicochemical and functional properties of macromolecules including hydration properties, solubility, viscosity, cation-exchange capacity, rheological properties, and bioavailability. Besides, the transformation of structure and conformation due to the combined effects of microfluidization modifies the material characteristics that can be a base for new innovative food formulations. Therefore, microfluidization is being commonly used in the food industry for various purposes including the formation of micro- and nano-sized emulsions, encapsulation of easily degradable bioactive compounds, and improvement in functional properties of proteins, polysaccharides, and dietary fibers. Although the extent of modification through microfluidization depends on processing conditions (e.g., pressure, number of passes, solvent), the nature of the material to be processed also changes the outcomes significantly. Therefore, it is important to understand the effects of microfluidization on each food component. Overall, this review paper provides an overview of microfluidization treatment, summarizes the applications on macromolecules with specific examples, and presents the existing problems.
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Affiliation(s)
- Oguz Kaan Ozturk
- Whistler Carbohydrate Research Center, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Hazal Turasan
- Whistler Carbohydrate Research Center, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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11
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Liu Y, Gao J, Feng D, Zhao J, Guo Y, Zhao J, Li W, Yan W. Modification of structural and physicochemical properties of repeated freeze-thawed cycle maize starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1817070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Yu Liu
- College of Biochemical Engineering, Beijing Union University, Beijing, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jinmei Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Duo Feng
- College of Biochemical Engineering, Beijing Union University, Beijing, China
| | - Jiangyan Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing, China
| | - Yu Guo
- College of Biochemical Engineering, Beijing Union University, Beijing, China
| | - Jian Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, Beijing, China
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12
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Guo X, Chen M, Li Y, Dai T, Shuai X, Chen J, Liu C. Modification of food macromolecules using dynamic high pressure microfluidization: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.004] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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13
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14
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He XH, Luo SJ, Chen MS, Xia W, Chen J, Liu CM. Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102278] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Xia W, Chen J, He D, Wang Y, Wang F, Zhang Q, Liu Y, Cao Y, Fu Y, Li J. Changes in physicochemical and structural properties of tapioca starch after high speed jet degradation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Bitik A, Sumnu G, Oztop M. Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02264-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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17
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Jing L, Liu Y, Gao J, Xu M, Gou M, Jiang H, Zhang G, Li W. Effect of repeated freezing‐thawing on structural, physicochemical and digestible properties of normal and waxy starch gels. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14177] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luzhen Jing
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Yu Liu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Jinmei Gao
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Meijuan Xu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Min Gou
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Hao Jiang
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Guoquan Zhang
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Wenhao Li
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
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18
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Ozturk OK, Mert B. Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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19
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Wang X, Zhu X, Zhang N, Tu Z, Wang H, Liu G, Ye Y. Morphological and structural characteristics of rice amylose by dynamic high‐pressure microfluidization modification. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13764] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Xu‐Mei Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Xiu‐Mei Zhu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Nan‐Hai Zhang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Zong‐Cai Tu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education Jiangxi Normal University Nanchang China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Guang‐Xian Liu
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education Jiangxi Normal University Nanchang China
| | - Yun‐Hua Ye
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education Jiangxi Normal University Nanchang China
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20
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Ozturk OK, Mert B. The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.025] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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21
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Burmistrov V, Lipatova I, Losev N, Rodicheva J, Koifman O. Influence of the composition and high shear stresses on the structure and properties of hybrid materials based on starch and synthetic copolymer. Carbohydr Polym 2018; 196:368-375. [DOI: 10.1016/j.carbpol.2018.05.056] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/25/2018] [Accepted: 05/16/2018] [Indexed: 10/16/2022]
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22
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Li YT, Wang RS, Liang RH, Chen J, He XH, Chen RY, Liu W, Liu CM. Dynamic high-pressure microfluidization assisting octenyl succinic anhydride modification of rice starch. Carbohydr Polym 2018; 193:336-342. [PMID: 29773389 DOI: 10.1016/j.carbpol.2018.03.103] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/29/2018] [Accepted: 03/31/2018] [Indexed: 10/17/2022]
Abstract
Octenyl succinic anhydride (OSA) modified starch is widely used in food industries. In this study, rice starch (RS) was pretreated by dynamic high-pressure microfluidization (DHPM) and subsequently modified by OSA. The influence of DHPM on OSA modification of rice starch was investigated. Results showed that DHPM pretreatment enhanced the degree of substitution by changing the morphology and crystallinity of rice starch. Compared with the rice starch modified by OSA without DHPM pretreatment (OSA-RS), the DHPM-pretreated OSA starch (DHPM-OSA-RS) presented higher peak viscosity and lower pasting temperature. DHPM-OSA-RS also exhibited better emulsifying activity and emulsion stability. This study suggested that DHPM will provide an opportunity to change the physicochemical properties of starch, with the resulting starch being more suitable for chemical modification.
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Affiliation(s)
- Yu-Ting Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Ri-Si Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; School of Economic Management, Jiangxi Tourism Business Vocational College, Nanchang, 330100, China
| | - Rui-Hong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
| | - Xiao-Hong He
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Rui-Yun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
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23
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The effects of microfluidization on rheological and textural properties of gluten-free corn breads. Food Res Int 2018; 105:782-792. [DOI: 10.1016/j.foodres.2017.12.008] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 11/29/2017] [Accepted: 12/02/2017] [Indexed: 12/17/2022]
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24
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Sha XM, Hu ZZ, Tu ZC, Zhang LZ, Duan DL, Huang T, Wang H, Zhang L, Li X, Xiao H. Influence of dynamic high pressure microfluidization on functional properties and structure of gelatin from bighead carp (Hypophthalmichthys nobilis
) scale. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13607] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xiao-Mei Sha
- Key Laboratory of Functional Small Organic Molecule; Ministry of Education and College of Life Science, Jiangxi Normal University; Nanchang Jiangxi 330022 China
| | - Zi-Zi Hu
- Key Laboratory of Functional Small Organic Molecule; Ministry of Education and College of Life Science, Jiangxi Normal University; Nanchang Jiangxi 330022 China
| | - Zong-Cai Tu
- Key Laboratory of Functional Small Organic Molecule; Ministry of Education and College of Life Science, Jiangxi Normal University; Nanchang Jiangxi 330022 China
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
| | - Lu-Zheng Zhang
- Key Laboratory of Functional Small Organic Molecule; Ministry of Education and College of Life Science, Jiangxi Normal University; Nanchang Jiangxi 330022 China
| | - Deng-Le Duan
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
- Engineering Research Center for Biomass Conversion, Ministry of Education; Nanchang University; Nanchang Jiangxi 330047 China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
- Engineering Research Center for Biomass Conversion, Ministry of Education; Nanchang University; Nanchang Jiangxi 330047 China
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule; Ministry of Education and College of Life Science, Jiangxi Normal University; Nanchang Jiangxi 330022 China
| | - Xin Li
- Key Laboratory of Functional Small Organic Molecule; Ministry of Education and College of Life Science, Jiangxi Normal University; Nanchang Jiangxi 330022 China
| | - Hui Xiao
- Regeneron Pharmaceuticals, Inc; Tarrytown New York
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25
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Zhang W, Xie F, Lan X, Gong S, Wang Z. Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.07.032] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS. Food Chem 2017; 227:413-421. [DOI: 10.1016/j.foodchem.2017.01.109] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 12/09/2016] [Accepted: 01/23/2017] [Indexed: 11/19/2022]
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27
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Chen B, Zeng S, Zeng H, Guo Z, Zhang Y, Zheng B. Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization. Food Chem 2017; 226:119-127. [DOI: 10.1016/j.foodchem.2017.01.018] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Revised: 10/16/2016] [Accepted: 01/04/2017] [Indexed: 10/20/2022]
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28
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Liu CM, Liang RH, Dai TT, Ye JP, Zeng ZC, Luo SJ, Chen J. Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.015] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Duan D, Tu Z, Wang H, Sha X, Zhu X. Physicochemical and rheological properties of modified rice amylose by dynamic high-pressure microfluidization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1178283] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Fu Z, Luo SJ, Liu W, Liu CM, Zhan LJ. Structural changes induced by high speed jet onin vitrodigestibility and hydroxypropylation of rice starch. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13046] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhen Fu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Shun-Jing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Liu-jing Zhan
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
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31
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Xia W, Wang F, Li J, Wei X, Fu T, Cui L, Li T, Liu Y. Effect of high speed jet on the physical properties of tapioca starch. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.03.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Fu Z, Luo SJ, BeMiller JN, Liu W, Liu CM. Influence of high-speed jet on solubility, rheological properties, morphology and crystalline structure of rice starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400256] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zhen Fu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
| | - Shun-Jing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
| | - James N. BeMiller
- Department of Food Science, Whistler Center for Carbohydrate Research; Purdue University, West Lafayette; IN USA
| | - Wei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
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33
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Özdemir KS, Yılmaz C, Durmaz G, Gökmen V. Hazelnut skin powder: A new brown colored functional ingredient. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.060] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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