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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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Liu Y, Meng‐Yun L, An F, Tan L, Shan X, Fu Z. In vitro digestibility, pasting and thermal properties of
Arenga pinnata
(
Wurmb
.)
Merr
starch citrate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yuan‐Sen Liu
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Li Meng‐Yun
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Feng‐Kun An
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Lin‐Bin Tan
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Xue Shan
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
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3
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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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4
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Mei J, Huang T, Bai C, Fu Z. Influences of chitosan on freeze–thaw stability of
Arenga pinnata
starch. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14704] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Jiang‐Yang Mei
- Institute of Light Industry and Food Engineering Guangxi University 530004Nanning China
| | - Ting Huang
- Institute of Light Industry and Food Engineering Guangxi University 530004Nanning China
| | - Cong‐Hao Bai
- Institute of Light Industry and Food Engineering Guangxi University 530004Nanning China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University 530004Nanning China
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5
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Wang B, Lin X, Zheng Y, Zeng M, Huang M, Guo Z. Effect of homogenization-pressure-assisted enzymatic hydrolysis on the structural and physicochemical properties of lotus-seed starch nanoparticles. Int J Biol Macromol 2020; 167:1579-1586. [PMID: 33220375 DOI: 10.1016/j.ijbiomac.2020.11.113] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 11/09/2020] [Accepted: 11/16/2020] [Indexed: 10/23/2022]
Abstract
In previous studies, we successfully prepared lotus-seed starch nanoparticles (LS-SNPs) using enzymatic methods. To further improve their performance, we studied the structural, physical and chemical properties of LS-SNPs prepared by high-pressure homogenization (HPH)-assisted enzymatic hydrolysis (EH). HPH treatments at different pressures and frequencies have a significant effect on the particle size and molecular weight of LS-SNPs. Structural analyses showed that LS-SNP and H-LS-SNP both comprised B-type starch crystals. As the homogenization pressure and frequency were increased, the relative crystallinity of H-LS-SNP first increased and then decreased, indicating that HPH treatment affected the double-helix structure of LS-SNPs. The results also show that moderate HPH treatment was beneficial for enzymatic hydrolysis, but when the HPH treatment was further increased, it destroyed the ordered structure of LS-SNPs. Our research showed that H-LS-SNPs with the smallest particle size and the highest crystallinity were obtained under pressure of 150 MPa, a homogenization frequency of five times the original, and a material-to-liquid ratio of 3%. The results indicate that HHP-assisted EH is a suitable method for preparing SNPs. These findings provide new ideas for the preparation of SNPS to meet the needs of food industry.
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Affiliation(s)
- Bailong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Xiong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Yixin Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Muhua Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Minli Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.
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6
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Mei J, Zhang L, Lin Y, Li S, Bai C, Fu Z. Pasting, Rheological, and Thermal Properties and Structural Characteristics of Large and Small
Arenga pinnata
Starch Granules. STARCH-STARKE 2020. [DOI: 10.1002/star.201900293] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jiang‐Yang Mei
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Lu Zhang
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Ying Lin
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Shu‐Bo Li
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Cong‐Hao Bai
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
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7
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Mei J, Zhang L, Ren M, Lin Y, Fu Z. Insight into Multi‐Scale Structure and Digestibility of Sugar Palm (
Arenga pinnata
) Starch Subjected to High Speed Jet Treatment. STARCH-STARKE 2020. [DOI: 10.1002/star.201900278] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jiang‐Yang Mei
- Institute of Light Industry and Food Engineering Guangxi University No. 100, Daxuedong Road, Xixiangtang District Nanning Guangxi 530004 China
| | - Lu Zhang
- Institute of Light Industry and Food Engineering Guangxi University No. 100, Daxuedong Road, Xixiangtang District Nanning Guangxi 530004 China
| | - Min‐Hong Ren
- Institute of Light Industry and Food Engineering Guangxi University No. 100, Daxuedong Road, Xixiangtang District Nanning Guangxi 530004 China
| | - Ying Lin
- Institute of Light Industry and Food Engineering Guangxi University No. 100, Daxuedong Road, Xixiangtang District Nanning Guangxi 530004 China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University No. 100, Daxuedong Road, Xixiangtang District Nanning Guangxi 530004 China
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8
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Wang L, Liu S, Hou Y, Lang S, Wang C, Zhang D. Changes in particle size, structure, and physicochemical properties of potato starch after jet‐milling treatments. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14569] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lidong Wang
- College of Food Science Heilongjiang Bayi Agricultural University Daqing China
- Daqing Center of Inspection and Testing for Agricultural Products Ministry of Agriculture Heilongjiang Bayi Agricultural University Daqing China
- Department of National Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University Daqing China
| | - Shilin Liu
- College of Food Science Heilongjiang Bayi Agricultural University Daqing China
| | - Yue Hou
- College of Food Science Heilongjiang Bayi Agricultural University Daqing China
| | - Shuangjing Lang
- College of Food Science Heilongjiang Bayi Agricultural University Daqing China
- Heilongjiang Province Cultivating Collaborative Innovation Center for The Beidahuang Modern Agricultural Industry Technology Heilongjiang Bayi Agricultural University Daqing China
| | - Changyuan Wang
- College of Food Science Heilongjiang Bayi Agricultural University Daqing China
- Heilongjiang Province Key Laboratory of Grain by‐Products Heilongjiang Bayi Agricultural University Daqing China
| | - Dongjie Zhang
- College of Food Science Heilongjiang Bayi Agricultural University Daqing China
- Daqing Center of Inspection and Testing for Agricultural Products Ministry of Agriculture Heilongjiang Bayi Agricultural University Daqing China
- Department of National Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University Daqing China
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9
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Cao J, Lu B, Zhang D, Cao L, Wang X, Fan G. Optimization of the preparation process of mung bean puffed infant rice cereal and evaluation of the structure and digestion characteristics of starch. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0025] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The present study was carried out to produce a high quality puffed infant rice cereal from rice and mung bean through extrusion technology. Experiments were designed using 3 independent variables (i. e. 14–18% feed moisture, 400–550 r/min screw speed and 125–175 °C barrel temperature) and 3 response variables (i. e. bulk density, water solubility index and degree of gelatinisation) at five different levels of central composite rotatable design (CCRD). The results of optimization demonstrated that 14% feed moisture, 400 r/min screw speed and 175 °C barrel temperature could generate rice-mungbean extrudates with desirable functional properties. The selected extrudate samples were further examined using scanning electron microscope (SEM), rapid viscosity analyzer (RVA), Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD) analysis, in vitro digestibility and fundamental nutrient analysis. Notably, the initial oval-shaped particle structure of starch in the raw materials disappeared, the surface debris and roughness increased, and the density decreased. The time required for the gelatinization of puffed infant rice cereal was the shortest, which was in agreement with the positioning of ready-to-eat weaning food for infants. Moreover, the puffed infant rice cereal displayed higher peak viscosity and breakdown value, smaller retrogradation value and greater top taste value compared to the commercial infant rice cereal. Besides maintaining the initial characteristic peak of starch, the puffed infant rice cereal demonstrated characteristic absorption peaks of COO- in the vicinity of 1546 cm−1 and 1437 cm−1, indicating the formation of carboxylate during extrusion. In addition, the puffed infant rice cereal exhibited firm diffraction peaks at the diffraction angles of 7.4°, 12.5° and 20.5°, indicating that a certain amount of starch changed from type A to type V. Furthermore, the digestive rate of puffed infant rice cereal was higher than that of commercial infant cereal (90.21 versus 86.96%, respectively; p < 0.05). Altogether, our findings reveal that the developed puffed infant rice cereal meets the standards set by the Codex Alimentarius Commission (CAC; 74-1981).
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Affiliation(s)
- Jiabao Cao
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
| | - Baoxin Lu
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety , Daqing, 163319 , PR China
| | - Dongjie Zhang
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
| | - Longkui Cao
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
- National Coarse Cereals Engineering Research Center , Daqing, 163319 , PR China
| | - Xia Wang
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
| | - Guangqi Fan
- College of Food , Heilongjiang Bayi Agricultural University , Xinfeng Road 5 , Daqing, 163319 , PR China
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10
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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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11
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Liu Y, Chen J, Wu J, Luo S, Chen R, Liu C, Gilbert RG. Modification of retrogradation property of rice starch by improved extrusion cooking technology. Carbohydr Polym 2019; 213:192-198. [DOI: 10.1016/j.carbpol.2019.02.089] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 02/21/2019] [Accepted: 02/25/2019] [Indexed: 11/15/2022]
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12
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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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13
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Zhang L, Ren MH, Lin Y, Fu Z. Physicochemical properties of Arenga pinnata (Wurmb.) Merr starch: effect of high-speed jet treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1590397] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Lu Zhang
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Min-Hong Ren
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ying Lin
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
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14
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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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15
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Effect of retort treatment on physicochemical properties of high-amylose rice gel made by high-speed shear treatment. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.11.014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Xiao J, Zhong Q. Suppression of retrogradation of gelatinized rice starch by anti-listerial grass carp protein hydrolysate. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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17
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Xia W, He DN, Fu YF, Wei XY, Liu HC, Ye JP, Liu YF, Li JH. Advanced technology for nanostarches preparation by high speed jet and its mechanism analysis. Carbohydr Polym 2017; 176:127-134. [PMID: 28927590 DOI: 10.1016/j.carbpol.2017.08.072] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Revised: 08/14/2017] [Accepted: 08/16/2017] [Indexed: 11/18/2022]
Abstract
Nanostarches were successfully prepared by high speed jet (HSJ) after pretreatment of micronization. The nanostarches were obtained at the conditions of micronization treatment for 60min, and then one cycle at 240MPa of HSJ (188.1nm). Moreover, after HSJ treated for three cycles, the particle size could reach the level of nanometer materials (66.94nm). The physicochemical properties of nanostarches had been characterized. Rapid Visco-Analysis (RVA) showed that the viscosity of nanostarches significantly decreased compared with native tapioca starch and slightly decreased with increasing processing cycles of HSJ. Steady shear analysis indicated that all samples displayed pseudoplastic, shear-thinning behavior, while the flow curves of nanostarches were little impact by the processing cycles of HSJ. X-ray diffraction analysis showed that the complete destruction of tapioca starch crystalline structure was obtained after HSJ treatment. Molecular characteristics determination suggested that the degradation of amylopectin chains occurred after the treatment of micronization and HSJ, which was proved by the decrease of weight-average molar mass. The results demonstrated that nanostarches were obtained due to the breakdown of starch molecules. This study will provide useful information of the nanostarches for its potential industrial application.
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Affiliation(s)
- Wen Xia
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524001, China
| | - Dong-Ning He
- Centre for Future Materials, University of Southern Queensland, Toowoomba, 4350, Australia
| | - Yun-Fei Fu
- Deakin University, School of Engineering, Warn Ponds, Pigdons Road, Geelong, Vic, 3216, Australia
| | - Xiao-Yi Wei
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524001, China
| | - Hong-Chao Liu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524001, China
| | - Jiang-Ping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Yun-Fei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Ji-Hua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524001, China.
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18
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Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology. Carbohydr Polym 2017; 175:265-272. [PMID: 28917865 DOI: 10.1016/j.carbpol.2017.07.084] [Citation(s) in RCA: 116] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Revised: 07/24/2017] [Accepted: 07/29/2017] [Indexed: 11/23/2022]
Abstract
Pregelatinized starch was made from indica rice starch using a so-called "improved extrusion cooking technology" (IECT) under 30%-70% moisture content. IECT-pregelatinized starch (IPS) had higher water solubility and water absorbability compared to native starch at low temperature. For pasting properties, the breakdown and setback viscosities of IPS were significantly (p<0.05) lower than native starch, suggesting improved gel stability and reduced short-term retrogradation. The rice starch granules lost their integrity in IPS, and formed a honeycomb-like structure with increased moisture content in the raw material. These properties can be explained in terms of molecular structural features, particularly the large reduction in the size of molecules, but without significant changes in the chain-length distributions of amylopectin component, and no significant change in amylose fraction. These results indicate that IECT is suitable for preparing IPS with desirable water solubility and gel stability properties.
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19
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Nawaz MA, Fukai S, Bhandari B. Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.09.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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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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21
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Fu Z, Luo SJ, BeMiller JN, Liu W, Liu CM. Effect of high-speed jet on flow behavior, retrogradation, and molecular weight of rice starch. Carbohydr Polym 2015; 133:61-6. [DOI: 10.1016/j.carbpol.2015.07.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2015] [Revised: 06/23/2015] [Accepted: 07/07/2015] [Indexed: 11/27/2022]
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