1
|
Zhang W, Zhao G, Huang B, He R, Zhai L, Yang L. Effects of dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starch. Int J Biol Macromol 2024; 255:128277. [PMID: 37992918 DOI: 10.1016/j.ijbiomac.2023.128277] [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: 09/14/2023] [Revised: 11/14/2023] [Accepted: 11/17/2023] [Indexed: 11/24/2023]
Abstract
In this research, the effects of cationization, acetylation and dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starches were investigated. The rapid viscosity analyzer revealed a substantial increased paste viscosity post modification. Particularly, for dually modified starch, the peak viscosity increased from 3071.67 to 4082.00 cP. The freeze-thaw stability substantially enhanced, with both single cationic and dually-modified starches standing out by exhibiting no water syneresis even at 21 freeze-thaw cycles, while native starch exhibited higher syneresis, up to 74.55 %. Both single cationization and cationization-acetylation destroyed the starch granules, characterized by the roughness and cracks. But, for single acetylation, there was no notable changes on granules' morphology. Fourier transform infrared spectroscopy exhibited notable shifts after modification, both acetylation and dual modification, resulting in a new peak at 1728 cm-1. 13C cross-polarization magic angle spinning nuclear magnetic resonance spectra displayed new peaks at 52-55 and 19-22 ppm following cationization and acetylation, respectively. These structural alterations indicate the successful incorporation of functional groups during modification. Overall, this study provides valuable insights for the industrial utilization of these three modified glutinous rice starches.
Collapse
Affiliation(s)
- Wangfen Zhang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Biao Huang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ligong Zhai
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
| |
Collapse
|
2
|
Liu X, Liang W, Zheng J, Zhao W, Shen H, Ge X, Zeng J, Gao H, Hu Y, Li W. The role and mechanism of electron beam irradiation in glutaric anhydride esterified proso millet starch: Multi-scale structure and physicochemical properties. Int J Biol Macromol 2023:125246. [PMID: 37301340 DOI: 10.1016/j.ijbiomac.2023.125246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/26/2023] [Accepted: 06/05/2023] [Indexed: 06/12/2023]
Abstract
To investigate the effect of electron beam irradiation (EBI) pretreatment on the multiscale structure and physicochemical properties of esterified starch, this study used EBI pretreatment to prepare glutaric anhydride (GA) esterified proso millet starch. GA starch did not show the corresponding distinct thermodynamics peaks. However, it had a high pasting viscosity and transparency (57.46-74.25 %). EBI pretreatment increased the degree of glutaric acid esterification (0.0284-0.0560) and changed its structure and physicochemical properties. EBI pretreatment disrupted its short-range ordering structure, reducing the crystallinity, molecular weight and pasting viscosity of glutaric acid esterified starch. Moreover, it produced more short chains and increased the transparency (84.28-93.11 %) of glutaric acid esterified starch. This study could offer a rationale for using EBI pretreatment technology to maximize the functional properties of GA modified starch and enlarge its implementation in modified starch.
Collapse
Affiliation(s)
- Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Yayun Hu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
| |
Collapse
|
3
|
Abstract
The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.
Collapse
|
4
|
Liu C, Yan H, Liu S, Chang X. Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch. Polymers (Basel) 2022; 14:polym14010172. [PMID: 35012194 PMCID: PMC8747640 DOI: 10.3390/polym14010172] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/11/2021] [Accepted: 12/28/2021] [Indexed: 11/16/2022] Open
Abstract
Chestnut is popular worldwide for its unique flavor, high eating quality and nutrition. Here, we evaluated the influence of phosphorylation and acetylation on the structural, physicochemical and functional properties of chestnut starch. Scanning electron micrographs showed the agglomeration of starch granules and the appearance of numerous dents on the starch granule surface under phosphorylation and acetylation. X-ray diffractograms confirmed that the modification treatments did not affect the C-type crystal pattern, but reduced the relative crystallinity of the chestnut starch, particularly phosphorylation. Moreover, modification improved the paste transparency of the starch. Differential scanning calorimeter analysis revealed that the gelatinization temperature and enthalpy of the starch decreased with the increasing substitution degree, particularly in phosphorylated starch. The Rapid Visco Analyser analysis demonstrated that phosphorylation could greatly improve the pasting properties of chestnut starch. In addition, phosphorylated and acetylated starch had a smaller amount of slowly digested starch and a larger amount of resistant starch relative to native chestnut starch. In conclusion, the functional and physicochemical properties of chestnut starch can be significantly improved through phosphorylation and acetylation, demonstrating its great application potential as a food additive.
Collapse
Affiliation(s)
- Chang Liu
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China; (H.Y.); (S.L.); (X.C.)
- Collaborative Innovation Center of Hebei Chestnut Industry, Qinhuangdao 066000, China
- Hebei Key Laboratory of Active Components and Functions in Natural Products, Qinhuangdao 066000, China
- Correspondence: ; Tel.: +86-335-2039074
| | - Hejing Yan
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China; (H.Y.); (S.L.); (X.C.)
| | - Suwen Liu
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China; (H.Y.); (S.L.); (X.C.)
- Collaborative Innovation Center of Hebei Chestnut Industry, Qinhuangdao 066000, China
| | - Xuedong Chang
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China; (H.Y.); (S.L.); (X.C.)
- Collaborative Innovation Center of Hebei Chestnut Industry, Qinhuangdao 066000, China
| |
Collapse
|
5
|
Ulya HN, Devara HR, Wardhani DH, Chusnullita A, Purwati D, Aryanti N. Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.03622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2>0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution.
Collapse
|
6
|
Physicochemical, rheological, morphological and in vitro digestibility properties of pearl millet starch modified at varying levels of acetylation. Int J Biol Macromol 2019; 131:1077-1083. [DOI: 10.1016/j.ijbiomac.2019.03.179] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 02/27/2019] [Accepted: 03/25/2019] [Indexed: 11/22/2022]
|
7
|
Oh SM, Kim HY, Bae JE, Ye SJ, Kim BY, Choi HD, Choi HW, Baik MY. Physicochemical and retrogradation properties of modified chestnut starches. Food Sci Biotechnol 2019; 28:1723-1731. [PMID: 31807345 DOI: 10.1007/s10068-019-00622-8] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 04/05/2019] [Accepted: 04/25/2019] [Indexed: 01/05/2023] Open
Abstract
Physicochemical properties of acetylated (AC), cross-linked (CL), and hydroxypropylated (HP) chestnut starches were investigated. Modified chestnut starch showed low RS and amylose contents. AC revealed the highest solubility and HP showed the highest swelling power at 60 °C. CL showed the lowest solubility and swelling power at both 60 and 90 °C. AC and HP showed a lower pasting temperature and higher peak viscosity than native chestnut starch (NC). Modified chestnut starch formed gels at higher solid content than NC. CL had the lowest freeze-thaw stability, and AC and HP showed the strongest tolerance to freeze-thaw cycles. Amylopectin melting enthalpy of NC dramatically increased over the first 2 days and continued increasing gradually until day 24. On the other hand, all the modified chestnut starches showed a slight increase in amylopectin melting enthalpy, indicating retarded retrogradation. CL showed the lowest degree of retrogradation, followed by HP, AC, and NC.
Collapse
Affiliation(s)
- Seon-Min Oh
- 1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Hui-Yun Kim
- 1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Ji-Eun Bae
- 1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Sang-Jin Ye
- 1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Byung-Yong Kim
- 1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Hee Don Choi
- 2Korea Food Research Institute, Wanju-gun, Korea
| | | | - Moo-Yeol Baik
- 1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| |
Collapse
|
8
|
Shah A, Masoodi F, Gani A, Ashwar BA. Physicochemical, rheological and structural characterization of acetylated oat starches. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.072] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
9
|
Kong X, Zhou X, Sui Z, Bao J. Effects of gamma irradiation on physicochemical properties of native and acetylated wheat starches. Int J Biol Macromol 2016; 91:1141-50. [PMID: 27344953 DOI: 10.1016/j.ijbiomac.2016.06.072] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Revised: 06/18/2016] [Accepted: 06/22/2016] [Indexed: 11/15/2022]
Abstract
Effects of gamma irradiation on the physicochemical and crystalline properties of the native and acetylated wheat starches were investigated. Peak, hot paste, cool paste and setback viscosities of both native and acetylated wheat starches decreased continuously and significantly with the increase of the irradiation dose, whereas breakdown viscosity increased after irradiation. However, gamma irradiation only exerted slight effects on thermal and retrogradation properties of both native and acetylated wheat starches. X-ray diffraction and fourier transform infrared spectroscopy revealed that acetylation modification had considerable effects on the molecular structure of wheat starch, and the crystallinity of both untreated and acetylated starches increased slightly with the increase of irradiation dose. However, the V-type crystallinity of amylose-lipid complex was not affected by gamma irradiation treatments with doses up to 9kGy.
Collapse
Affiliation(s)
- Xiangli Kong
- Institute of Nuclear Agricultural Sciences, Key Laboratory for Nuclear-Agricultural Sciences of Chinese Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou, 310029, China
| | - Xin Zhou
- Institute of Nuclear Agricultural Sciences, Key Laboratory for Nuclear-Agricultural Sciences of Chinese Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou, 310029, China
| | - Zhongquan Sui
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, Key Laboratory for Nuclear-Agricultural Sciences of Chinese Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou, 310029, China.
| |
Collapse
|
10
|
Ashwar BA, Gani A, Shah A, Masoodi FA. Production of RS4 from rice by acetylation: Physico-chemical, thermal, and structural characterization. STARCH-STARKE 2016. [DOI: 10.1002/star.201600052] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Bilal Ahmad Ashwar
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| |
Collapse
|
11
|
Ashwar BA, Gani A, Shah A, Wani IA, Masoodi FA. Preparation, health benefits and applications of resistant starch-a review. STARCH-STARKE 2015. [DOI: 10.1002/star.201500064] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Bilal Ahmad Ashwar
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| |
Collapse
|