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Mohamed AA, Alamri MS, Al-Quh H, Hussain S, Ibraheem MA, Rehman A, Qasem AA. Effect of Shearing and Annealing on the Pasting Properties of Different Starches. Gels 2024; 10:350. [PMID: 38920897 PMCID: PMC11202871 DOI: 10.3390/gels10060350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/12/2024] [Accepted: 05/17/2024] [Indexed: 06/27/2024] Open
Abstract
The functional characteristics of starch can be altered by shear force, which makes the impact on its microstructure of great importance to the food industry. This study investigated the effects of freeze-drying on the gel texture, pasting capabilities, and swelling power of starches made from sweet potatoes (SP), chickpeas (CP), and wheat (WS) combined with Cordia (CG) and Ziziphus gum (ZG). The samples were annealed in water without shearing and in a rapid visco-analyzer (RVA) for 30 min at 60 °C while being spun at 690 rpm. Both native and freeze-dried samples were mixed with 1% or 3% ZG and CG. After annealing, the starches were examined using a texture analyzer and RVA. The results showed that freeze-drying had a substantial (p > 0.05) impact on the starch granule, in addition to the effect of annealing. The peak viscosity of freeze-dried native CP and SP starches increased, but the peak viscosity of freeze-dried wheat starch decreased. The setbacks for CP and WS increased, whereas the setbacks for SP varied slightly. Furthermore, it was demonstrated that annealing in an RVA exhibited a substantially lower peak viscosity than annealing in a water bath; the RVA's shearing effect may have been the cause of this difference. Cordia gum fared better than ZG in terms of peak viscosity, although ZG significantly reduced setback in comparison to CG. Among the various blends, the native WB sample had the lowest hardness (100 ± 4.9 g), while the freeze-dried WB SP sample had the greatest (175.5 ± 4.8 g). Shearing of starches broke up the granules into smaller pieces, which made them gel at lower temperatures. This could be a good thing when they are needed for food uses that require little cooking.
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Affiliation(s)
- Abdellatif A. Mohamed
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
| | - Mohamed Saleh Alamri
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
| | - Hesham Al-Quh
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
| | - Shahzad Hussain
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
| | - Mohamed A. Ibraheem
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Akram A. Qasem
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
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2
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Bora A, Sarmah D, Rather MA, Mandal M, Karak N. Nanocomposite of starch, gelatin and itaconic acid-based biodegradable hydrogel and ZnO/cellulose nanofiber: A pH-sensitive sustained drug delivery vehicle. Int J Biol Macromol 2024; 256:128253. [PMID: 37989430 DOI: 10.1016/j.ijbiomac.2023.128253] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/04/2023] [Accepted: 11/16/2023] [Indexed: 11/23/2023]
Abstract
In recent years, hydrogels as drug carriers have been receiving great interest due to their ability to change their behavior in response to one or more external stimuli. However, their initial burst release profile limits their practical applications. Therefore, we prepared a bio-based hydrogel nanocomposite (HNC) using starch, itaconic acid, acrylic acid and gelatin in the presence of CNF/ZnO-based nanohybrid (ZONH) and used it to evaluate the pH-sensitive drug release properties in different pH solutions. The prepared HNCs were analyzed using various spectroscopic and microscopic techniques. The BET analysis and swelling test of the HNC indicated improved porosity and swelling capacity due to the addition of ZONH. From the drug release study, sustained drug release rate was observed at pH 4 than those at pH 7.4 and 9, indicating controlled release as well as pH responsive behavior of the HNC. Moreover, the drug released HNC was reused as a photocatalyst for dye degradation and achieved good degradation (%). The antibacterial activity of ZONH and HNC was observed against EC and SA bacterial strains from the antibacterial test. In summary, the prepared HNC can be considered as a potential sustainable DDS for biomedical applications as well as a photocatalyst for dye contaminated water treatment.
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Affiliation(s)
- Ashok Bora
- Advanced Polymer and Nanomaterial Laboratory (APNL), Department of Chemical Sciences, Tezpur University, Napaam, 784028 Tezpur, Assam, India
| | - Dimpee Sarmah
- Advanced Polymer and Nanomaterial Laboratory (APNL), Department of Chemical Sciences, Tezpur University, Napaam, 784028 Tezpur, Assam, India
| | - Muzamil Ahmad Rather
- Advanced Polymer and Nanomaterial Laboratory (APNL), Department of Chemical Sciences, Tezpur University, Napaam, 784028 Tezpur, Assam, India
| | - Manabendra Mandal
- Advanced Polymer and Nanomaterial Laboratory (APNL), Department of Chemical Sciences, Tezpur University, Napaam, 784028 Tezpur, Assam, India
| | - Niranjan Karak
- Advanced Polymer and Nanomaterial Laboratory (APNL), Department of Chemical Sciences, Tezpur University, Napaam, 784028 Tezpur, Assam, India.
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3
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Mirzababaee SM, Ozmen D, Hesarinejad MA, Toker OS, Yeganehzad S. A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch. Int J Biol Macromol 2022; 223:511-523. [PMID: 36368359 DOI: 10.1016/j.ijbiomac.2022.11.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 11/02/2022] [Accepted: 11/06/2022] [Indexed: 11/09/2022]
Abstract
Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, morphological, pasting, thermal, physical and rheological properties of millet starch. The suspension of millet starch and water was pressurized at 200, 400 and 600 MPa for 10, 20 and 30 min to modify the starch in terms of structure, morphology, some physicochemical and rheological properties. Swelling strength and starch solubility decreased as a result of treatment with HHP. All treatments caused to increase in water holding capacity of the starch (from 0.66 % for native starch to 2.19 % for 600 MPa-30 min). Thermal analysis showed a decrease in gelatinization temperature and enthalpy of gelatinization and the pasting properties showed a decrease in the peak viscosity after HHP treatment. In addition, HHP treatment caused to increase in the hydration ability of starch by creating porosity and gaps in the granule surface and increasing the specific surface area. HHP application resulted in an increase in the peak time and pasting temperature and a decrease in breakdown and peak viscosities, final viscosity and setback viscosity in comparison with native starch of millet. The starch sample treated with 600 MPa for 30 min had the lowest syneresis and retrogradation ability. Increasing pressure and the time led to an increase in the elastic nature of the starch samples. According to the results, it is possible to increase usage area of starches in the food industry by improving its technological with HHP. This green physical technology can influence the quality parameters of starch, which can provide benefits for product machining and economic purposes.
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Affiliation(s)
- Seyyed Mahdi Mirzababaee
- Department of Food Industry Machineries, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Duygu Ozmen
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
| | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran.
| | - Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey.
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
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4
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Impact of hydrothermal treatments on the functional, thermal, pasting, morphological and rheological properties of underutilized yam starches. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01789-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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5
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Xiang G, Li J, Han W, Yang Y, Lin Q, Yang Y, Liu Q, Guo X, Pan Q, Huang Z, Cao L. The Influence of Temperature Changes on the Rice Starch Structure and Digestive Characteristics: One and Two-Step Annealing. Foods 2022; 11:foods11223641. [PMID: 36429234 PMCID: PMC9688990 DOI: 10.3390/foods11223641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of annealing on the structural and physicochemical properties of rice starch below the onset temperature (To) by 5 °C and 15 °C. The results revealed that annealing improved the gelatinization temperature of rice starch, decreased the swelling power, solubility, and paste viscosity of rice starch, and had no significant effects on the morphological structure and crystal configuration of rice starch. In one-step annealing, the annealing temperature of 60 °C is more conducive to the rearrangement of starch molecules, so its crystallinity, short-range ordered structure, and gelatinization temperature are higher than at 50 °C; however, its RDS, SDS, and RS contents will be increased. During the two-step annealing treatment, the temperature change is not conducive to the molecular chain rearrangement and to the formation of perfect crystalline structure, which increases the sensitivity of enzymes to starch, so the RDS content of starch increases significantly, while the RS content decreases.
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Affiliation(s)
- Guiyuan Xiang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jiangtao Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Correspondence:
| | - Wenfang Han
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Yaqin Yang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Ying Yang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qiongxiang Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Xiaofeng Guo
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qianru Pan
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Zhengyu Huang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Lingxue Cao
- Key Laboratory of National Forestry and Grassland Administration for Control of Diseases and Pests of South Plantation, Central South University of Forestry and Technology, Changsha 410004, China
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6
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Beech D, Beech J, Gould J, Hill S. Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15581] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Daniel Beech
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - John Beech
- Real World Business Solutions Ltd Melton Mowbray Leicestershire UK
| | - Joanne Gould
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - Sandra Hill
- Biopolymer Solutions Ltd Sutton Bonington Leicestershire UK
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7
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Pressure moisture treatment and hydro-thermal treatment of starch. Food Sci Biotechnol 2021; 31:261-274. [DOI: 10.1007/s10068-021-01016-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022] Open
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8
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Wang L, Li X, Yu S, Liu S, Lang S. Understanding the changes in particle size, structure, and functional properties of waxy maize starch after jet‐milling treatments. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Lidong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University Daqing China
- Daqing Center of Inspection and Testing for Agricultural Products and Processed Products Ministry of Agriculture and Rural Affairs Daqing China
- Department of National Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University Daqing China
| | - Xiaoqiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University Daqing China
| | - Shibo Yu
- College of Food Science, Heilongjiang Bayi Agricultural University Daqing China
| | - Shilin Liu
- College of Food Science, Heilongjiang Bayi Agricultural University Daqing China
| | - Shuangjing Lang
- College of Food Science, Heilongjiang Bayi Agricultural University Daqing China
- The Key Laboratory of Cereal By‐products Comprehensive Utilization of Heilongjiang Regular Higher Education Institutions Daqing China
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9
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Guo B, Wang Y, Pang M, Wu J, Hu X, Huang Z, Wang H, Xu S, Luo S, Liu C. Annealing treatment of amylose and amylopectin extracted from rice starch. Int J Biol Macromol 2020; 164:3496-3500. [DOI: 10.1016/j.ijbiomac.2020.08.245] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/07/2020] [Accepted: 08/31/2020] [Indexed: 10/23/2022]
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10
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Yang Z, Xu X, Hemar Y, Mo G, de Campo L, Gilbert EP. Effect of porous waxy rice starch addition on acid milk gels: Structural and physicochemical functionality. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106092] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Galaz‐Pérez EA, Velazquez G, Mendez‐Montealvo G. Improvement of physicochemical properties of baked oatmeal (
Avena sativa
L.) by imbibition. Cereal Chem 2020. [DOI: 10.1002/cche.10320] [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]
Affiliation(s)
- Estefany A. Galaz‐Pérez
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada Instituto Politécnico Nacional Querétaro México
| | - Gonzalo Velazquez
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada Instituto Politécnico Nacional Querétaro México
| | - Guadalupe Mendez‐Montealvo
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada Instituto Politécnico Nacional Querétaro México
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12
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Koev TT, Muñoz-García JC, Iuga D, Khimyak YZ, Warren FJ. Structural heterogeneities in starch hydrogels. Carbohydr Polym 2020; 249:116834. [PMID: 32933678 PMCID: PMC7519636 DOI: 10.1016/j.carbpol.2020.116834] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 07/14/2020] [Accepted: 07/26/2020] [Indexed: 11/28/2022]
Abstract
Hydrogels have a complex, heterogeneous structure and organisation, making them promising candidates for advanced structural and cosmetics applications. Starch is an attractive material for producing hydrogels due to its low cost and biocompatibility, but the structural dynamics of polymer chains within starch hydrogels are not well understood, limiting their development and utilisation. We employed a range of NMR methodologies (CPSP/MAS, HR-MAS, HPDEC and WPT-CP) to probe the molecular mobility and water dynamics within starch hydrogels featuring a wide range of physical properties. The insights from these methods were related to bulk rheological, thermal (DSC) and crystalline (PXRD) properties. We have reported for the first time the presence of highly dynamic starch chains, behaving as solvated moieties existing in the liquid component of hydrogel systems. We have correlated the chains' degree of structural mobility with macroscopic properties of the bulk systems, providing new insights into the structure-function relationships governing hydrogel assemblies.
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Affiliation(s)
- Todor T Koev
- School of Pharmacy, University of East Anglia, Norwich Research Park, NR4 7TJ, UK; Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, NR4 7UQ, UK
| | - Juan C Muñoz-García
- School of Pharmacy, University of East Anglia, Norwich Research Park, NR4 7TJ, UK
| | - Dinu Iuga
- Department of Physics, University of Warwick, Coventry CV4 7AL, UK
| | - Yaroslav Z Khimyak
- School of Pharmacy, University of East Anglia, Norwich Research Park, NR4 7TJ, UK.
| | - Frederick J Warren
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, NR4 7UQ, UK.
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13
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Wei H, Liang B, Chai Y, Xue L, Wang X, Yin X. Effect of Different Heat Treatments on Physicochemical Properties and Structural and Digestibility of Water Caltrop Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.201900275] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hai‐Xiang Wei
- Department of Life Science and Engineering Jining University 1 xingtan Road Qufu 273155 P. R. China
| | - Bao‐Dong Liang
- Department of Life Science and Engineering Jining University 1 xingtan Road Qufu 273155 P. R. China
| | - Ya‐Ru Chai
- Department of Life Science and Engineering Jining University 1 xingtan Road Qufu 273155 P. R. China
| | - Li‐Ping Xue
- Department of Life Science and Engineering Jining University 1 xingtan Road Qufu 273155 P. R. China
| | - Xiao‐Qiang Wang
- Department of Life Science and Engineering Jining University 1 xingtan Road Qufu 273155 P. R. China
| | - Xu‐Min Yin
- Agro‐Products Storage and Processing Institute Chongqing Academy of Agricultural Sciences Chongqing 401329 P. R. China
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14
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Hu A, Wang X, Li L, Xu T, Zheng J. Effects of annealing time on structure and properties of sweet potato starch. Cereal Chem 2020. [DOI: 10.1002/cche.10272] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Aijun Hu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
- Tianjin Chaobai Cereal Food Co. Ltd. Tianjin China
| | - Xiaoyi Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
| | - Lu Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
| | - Tingting Xu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
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15
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Lee HS, Kim KH, Park SH, Hur SW, Auh JH. Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread. Foods 2020; 9:E194. [PMID: 32075115 PMCID: PMC7073972 DOI: 10.3390/foods9020194] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 02/11/2020] [Accepted: 02/11/2020] [Indexed: 11/17/2022] Open
Abstract
Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and used as a shortening replacement in white pan bread preparation. ALCs were prepared using various concentrations of stearic acid to corn starch (1%, 3%, 5%, and 7%) under different temperatures (55, 65, and 75 °C) and for different durations of time (30, 60, and 120 min); then, their complexing properties were assessed using iodine reagent and X-ray diffraction. The complexing reaction at 75 °C for 60 min showed the highest complexing index of the tested conditions; the in vitro digestibility of ALC was lower than that of corn starch. White pan bread was prepared with ALCs and their characteristics, including appearance, loaf volume, and starch retrogradation during storage at room temperature for four days, were compared with those of control bread. With increasing ALC replacement concentrations, loaf volume and shape were significantly affected; however, starch retrogradation was significantly retarded and energy value decreased by ALC replacement. Overall, 50% replacement of shortening by ALC appeared to be a reasonable level for retaining the basic characteristics of the bread while retarding the staling process. These results indicate that ALCs may be potentially useful in the bakery industry for preparing low calorie and low-fat products.
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Affiliation(s)
- Hee-Seon Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea; (H.-S.L.); (K.-H.K.)
| | - Kyung-Heon Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea; (H.-S.L.); (K.-H.K.)
| | - Sung-Hoon Park
- SPC Research Institute of Food and Biotechnology, Seoul 08826, Korea; (S.-H.P.); (S.-W.H.)
| | - Sung-Won Hur
- SPC Research Institute of Food and Biotechnology, Seoul 08826, Korea; (S.-H.P.); (S.-W.H.)
| | - Joong-Hyuck Auh
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea; (H.-S.L.); (K.-H.K.)
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16
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Solorza-Feria J, Ortiz-Zarama MA, Jimenez-Aparicio A, Rodrigue D. Production and characterization of fully biobased foamed films based on gelatin. CELLULAR POLYMERS 2020. [DOI: 10.1177/0262489319897632] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The objective of this study was to produce and characterize gelatin foamed films using extrusion. Three “optimum” formulations containing tannic acid, nanoclays (Cloisite Na+), glycerol, water, and gelatin, as well as three “controls” without tannic acid and nanoclays were prepared by calendering. Furthermore, the three “optimum” formulations were produced by extrusion film blowing only, since no stable processing conditions could be obtained for the controls. A complete set of sample characterization was performed, including morphological, mechanical, physical, and thermal properties. The results showed that besides the processing method, the thickness was also controlled by the glycerol and water content, leading to density slightly above unity, with higher values for the optimum materials. The calendered films from the optimum formulations showed overall a higher number of cells and cell density than the controls. Higher elastic moduli and tensile strengths were obtained for the films from the optimum formulations made by either method because of the reinforcing effect of the tannic acid and nanoclays, but this led to lower strain at break. The thermal profiles were similar for all films, with higher stability for the optimum formulations. The results were also explained via chemical interactions between the components as observed by Fourier transform infrared spectroscopy. Overall, the optimum formulations not only produced better foamed films in terms of general properties but were much easier to process by both methods (calendering and blowing).
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Affiliation(s)
- Javier Solorza-Feria
- Department of Technological Development, Instituto Politécnico Nacional, CEPROBI. Km 6 Carretera Yautepec-Jojutla, Yautepec, Morelos, Mexico
| | - Maria Alejandra Ortiz-Zarama
- Department of Technological Development, Instituto Politécnico Nacional, CEPROBI. Km 6 Carretera Yautepec-Jojutla, Yautepec, Morelos, Mexico
| | - Antonio Jimenez-Aparicio
- Department of Technological Development, Instituto Politécnico Nacional, CEPROBI. Km 6 Carretera Yautepec-Jojutla, Yautepec, Morelos, Mexico
| | - Denis Rodrigue
- Department of Chemical Engineering and CERMA, Université Laval, Quebec City, Canada
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17
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Human‐lymphocyte cell friendly starch–hydroxyapatite biodegradable composites: Hydrophilic mechanism, mechanical, and structural impact. J Appl Polym Sci 2019. [DOI: 10.1002/app.48913] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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18
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Mapengo CR, Ray S, Emmambux MN. Pasting properties of hydrothermally treated maize starch with added stearic acid. Food Chem 2019; 289:396-403. [DOI: 10.1016/j.foodchem.2019.02.130] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 02/25/2019] [Accepted: 02/27/2019] [Indexed: 10/27/2022]
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Zhang B, Wu H, Gou M, Xu M, Liu Y, Jing L, Zhao K, Jiang H, Li W. The Comparison of Structural, Physicochemical, and Digestibility Properties of Repeatedly and Continuously Annealed Sweet Potato Starch. J Food Sci 2019; 84:2050-2058. [PMID: 31269264 DOI: 10.1111/1750-3841.14711] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 05/17/2019] [Accepted: 05/23/2019] [Indexed: 01/28/2023]
Abstract
In order to investigate the varied effects of repeated annealing treatment (RANN) and continuous annealing treatment (CANN) on the structural, physicochemical, and digestibility properties of the sweet potato. The 75% starch-water suspensions were prepared and incubated at 65 °C for 8 cycles and 96 hr. The results exhibited that RANN and CANN did not influence the starch granules and polarization cross obviously. The crystal type of RANN and CANN starches still maintained A-type, while the relative crystallinity increased. The solubility, swelling power, peak viscosity and breakdown of RANN and CANN starches decreased, but the gelatinization transition temperatures, trough viscosity, final viscosity, setback, and pasting temperatures of starches increased after annealing treatments. Furthermore, RANN and CANN decreased the RS and RS + SDS contents with the increase of annealing cycles and time. The RANN was more effective in modification of the crystallinity, solubility, swelling power, pasting, gelatinization transition temperatures and enthalpy, and digestibility of starch before four times compared with the CANN ones. By and large, RANN may be a potential way for modification of structural, physicochemical and digestibility properties. PRACTICAL APPLICATION: The described RANN and CANN starch provide new ideas for the study of modified starch. Furthermore, this study revealed the mechanism of annealing treatment and it was concluded that the repeated annealing treatment could provide a new potential way for the modification of starch.
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Affiliation(s)
- Bo Zhang
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Hao Wu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Min Gou
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Meijuan Xu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Yu Liu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Luzhen Jing
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
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Effect of amyloglucosidase hydrolysis on the multi-scale supramolecular structure of corn starch. Carbohydr Polym 2019; 212:40-50. [DOI: 10.1016/j.carbpol.2019.02.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/30/2019] [Accepted: 02/09/2019] [Indexed: 12/27/2022]
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21
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Hierarchical structure and thermal behavior of hydrophobic starch-based films with different amylose contents. Carbohydr Polym 2018; 181:528-535. [DOI: 10.1016/j.carbpol.2017.12.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/19/2017] [Accepted: 12/05/2017] [Indexed: 11/18/2022]
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22
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Guo L, Cui B. The relationship between entanglement concentration and physicochemical properties of potato and sweet potato starch dispersions. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13590] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Li Guo
- School of Food Sciences and Engineering; Qilu University of Technology; No. 3501 Daxue Rd., Changqing District Jinan Shandong Province 250353 China
| | - Bo Cui
- School of Food Sciences and Engineering; Qilu University of Technology; No. 3501 Daxue Rd., Changqing District Jinan Shandong Province 250353 China
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23
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Single helix in V-type starch carrier determines the encapsulation capacity of ethylene. Carbohydr Polym 2017; 174:798-803. [DOI: 10.1016/j.carbpol.2017.06.102] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 06/23/2017] [Accepted: 06/26/2017] [Indexed: 11/19/2022]
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24
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25
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Liu TG, Wang YT, Guo J, Liu TB, Wang X, Li B. One-step synthesis of corn starch urea based acrylate superabsorbents. J Appl Polym Sci 2017. [DOI: 10.1002/app.45175] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Ting Guo Liu
- Provincial-Level Experimental and Teaching Demonstration Center of Chemical Materials & Engineering, College of Chemistry & Materials Engineering; Chizhou University; Anhui Chizhou 247100 People's Republic of China
| | - Yun Tao Wang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 People's Republic of China
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450000 People's Republic of China
| | - Jun Guo
- Provincial-Level Experimental and Teaching Demonstration Center of Chemical Materials & Engineering, College of Chemistry & Materials Engineering; Chizhou University; Anhui Chizhou 247100 People's Republic of China
| | - Tian Bao Liu
- Provincial-Level Experimental and Teaching Demonstration Center of Chemical Materials & Engineering, College of Chemistry & Materials Engineering; Chizhou University; Anhui Chizhou 247100 People's Republic of China
| | - Xin Wang
- Provincial-Level Experimental and Teaching Demonstration Center of Chemical Materials & Engineering, College of Chemistry & Materials Engineering; Chizhou University; Anhui Chizhou 247100 People's Republic of China
| | - Bin Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 People's Republic of China
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26
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Doblado-Maldonado AF, Gomand SV, Goderis B, Delcour JA. The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.044] [Citation(s) in RCA: 16] [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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28
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Khan B, Bilal Khan Niazi M, Samin G, Jahan Z. Thermoplastic Starch: A Possible Biodegradable Food Packaging Material-A Review. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12447] [Citation(s) in RCA: 136] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Bahram Khan
- Department of Chemical Engineering, School of Chemical and Materials Engineering; National University of Sciences and Technology; Islamabad Pakistan
| | - Muhammad Bilal Khan Niazi
- Department of Chemical Engineering, School of Chemical and Materials Engineering; National University of Sciences and Technology; Islamabad Pakistan
| | - Ghufrana Samin
- Department of Chemistry; University of Engineering and Technology Lahore, Faisalabad Campus; Pakistan
| | - Zaib Jahan
- Department of Chemical Engineering, School of Chemical and Materials Engineering; National University of Sciences and Technology; Islamabad Pakistan
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29
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Bertoft E, Annor GA, Shen X, Rumpagaporn P, Seetharaman K, Hamaker BR. Small differences in amylopectin fine structure may explain large functional differences of starch. Carbohydr Polym 2016; 140:113-21. [DOI: 10.1016/j.carbpol.2015.12.025] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 12/02/2015] [Accepted: 12/10/2015] [Indexed: 10/22/2022]
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30
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Yu K, Wang Y, Wang Y, Guo L, Du X. Effects of Annealing and Additives on the Gelatinization, Structure, and Textural Characteristics of Corn Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1071842] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Kun Yu
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Yijian Wang
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Yan Wang
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Li Guo
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Xianfeng Du
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
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Carrera Y, Utrilla-Coello R, Bello-Pérez A, Alvarez-Ramirez J, Vernon-Carter E. In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize. Carbohydr Polym 2015; 123:246-55. [DOI: 10.1016/j.carbpol.2015.01.044] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Revised: 06/07/2014] [Accepted: 01/18/2015] [Indexed: 11/27/2022]
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Affiliation(s)
- James N. BeMiller
- Department of Food Science, Purdue University, West Lafayette, Indiana 47906-2009;
| | - Kerry C. Huber
- Department of Animal and Food Science, Brigham Young University–Idaho, Rexburg, Idaho 83460-4540;
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A comparative study of annealing of waxy, normal and high-amylose maize starches: The role of amylose molecules. Food Chem 2014; 164:332-8. [DOI: 10.1016/j.foodchem.2014.05.055] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2013] [Revised: 04/05/2014] [Accepted: 05/12/2014] [Indexed: 11/20/2022]
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34
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Thermal, structural and rheological properties of sorghum starch with cactus mucilage addition. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.011] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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35
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Qiao D, Ma H, Yu L, Liu H, Zou W, Chen L, Chen P. Synthesis and Characteristics of Graft Copolymerization of Starch-G-PAM Using A Twin-Roll Mixer as Reactor for Cornstarch with Different Amylose/Amylopectin Ratios. INT POLYM PROC 2014. [DOI: 10.3139/217.2847] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Starch-based superabsorbent polymers (SAPs) were produced by graft copolymerization of starch-g-acrylamide using a twin-roll mixer as reactor. This work focused on the effect of starch microstructure (amylose/amylopectin contents) from the same source (corn starch) on the graft ratio (GR), graft efficiency (GE) and Add-on (AO), as well as water absorption capability (WAC) of the SAPs, which were investigated by FTIR, NMR, gravimetric and TGA. The torque variation represented all the processing in the reactor, including compress, gelatinization, graft reaction and crosslinking. Results showed that all the starches were successfully grafted with acrylamide then crosslinked by N.N′-methylene-bisacrylamide through this technology. Both AO and GR increased with increasing amylose content. But the GE decreased with increasing amylose content, which is different from the results in the solution reaction. The higher WAC of high amylose starch-based SAP corresponds with higher AO and GR, while the higher WAC of waxy-based SAP corresponds with higher GE.
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Affiliation(s)
- D. Qiao
- Centre for Polymers from Renewable Resources , South China University of Technology, Guangzhou , PRC
| | - H. Ma
- Centre for Polymers from Renewable Resources , South China University of Technology, Guangzhou , PRC
| | - L. Yu
- Centre for Polymers from Renewable Resources , South China University of Technology, Guangzhou , PRC
- Commonwealth Scientific and Industrial Research Organization , Materials Science and Engineering, Clayton South , Australia
| | - H. Liu
- Centre for Polymers from Renewable Resources , South China University of Technology, Guangzhou , PRC
| | - W. Zou
- Centre for Polymers from Renewable Resources , South China University of Technology, Guangzhou , PRC
| | - L. Chen
- Centre for Polymers from Renewable Resources , South China University of Technology, Guangzhou , PRC
| | - P. Chen
- College of Food Science , South China Agricultural University, Guangzhou , PRC
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Zhang B, Wang K, Hasjim J, Li E, Flanagan BM, Gidley MJ, Dhital S. Freeze-drying changes the structure and digestibility of B-polymorphic starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1482-1491. [PMID: 24471496 DOI: 10.1021/jf405196m] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Starch granules both isolated from plants and used in foods or other products have typically been dried. Common food laboratory and industry practices include oven (heat), freeze, and ethanol (solvent-exchange) drying. Starch granules isolated from maize (A-type polymorph) and potato (B-type polymorph) were used to understand the effects of different dehydration methods on starch structure and in vitro digestion kinetics. Oven and ethanol drying do not significantly affect the digestion properties of starches compared with their counterparts that have never been dried. However, freeze-drying results in a significant increase in the digestion rate of potato starch but not maize starch. The structural and conformational changes of starch granules after drying were investigated at various length scales using scanning electron microscopy, confocal laser scanning microscopy, X-ray diffraction, FTIR spectroscopy, and NMR spectroscopy. Freeze-drying not only disrupts the surface morphology of potato starch granules (B-type polymorph), but also degrades both short- and long-range molecular order of the amylopectin, each of which can cause an increase in the digestion rate. In contrast to A-polymorphic starches, B-polymorphic starches are more disrupted by freeze-drying, with reductions of both short- and long-range molecular order. We propose that the low temperatures involved in freeze-drying compared with oven drying result in greater chain rigidity and lead to structural disorganization during water removal at both nanometer and micrometer length scales in B-type polymorphic starch granules, because of the different distribution of water within crystallites and the lack of pores and channels compared with A-type polymorphic starch granules.
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Affiliation(s)
- Bin Zhang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , Brisbane, Queensland 4072, Australia
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37
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Wang B, Chen K, Yang RD, Yang F, Liu J. Photoresponsive nanogels synthesized using spiropyrane-modified pullulan as potential drug carriers. J Appl Polym Sci 2013. [DOI: 10.1002/app.40288] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Bin Wang
- State Key Laboratory of Pulp and Paper Engineering; South China University of Technology, Guangdong Public Laboratory of Paper Technology and Equipment; Guangzhou 510641 China
| | - Kefu Chen
- State Key Laboratory of Pulp and Paper Engineering; South China University of Technology, Guangdong Public Laboratory of Paper Technology and Equipment; Guangzhou 510641 China
| | - Ren-dang Yang
- State Key Laboratory of Pulp and Paper Engineering; South China University of Technology, Guangdong Public Laboratory of Paper Technology and Equipment; Guangzhou 510641 China
| | - Fei Yang
- State Key Laboratory of Pulp and Paper Engineering; South China University of Technology, Guangdong Public Laboratory of Paper Technology and Equipment; Guangzhou 510641 China
| | - Jin Liu
- State Key Laboratory of Pulp and Paper Engineering; South China University of Technology, Guangdong Public Laboratory of Paper Technology and Equipment; Guangzhou 510641 China
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38
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Li J, Luo X, Lin X, Zhou Y. Comparative study on the blends of PBS/thermoplastic starch prepared from waxy and normal corn starches. STARCH-STARKE 2013. [DOI: 10.1002/star.201200260] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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39
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Li Q, Xie Q, Yu S, Gao Q. New approach to study starch gelatinization applying a combination of hot-stage light microscopy and differential scanning calorimetry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1212-1218. [PMID: 23339369 DOI: 10.1021/jf304201r] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
To overcome the difficulty of the original polarizing microscope-based method in monitoring the gelatinization of starch, a new method for dynamically monitoring the gelatinization process, integral optical density (IOD), which was based on the digital image analysis technique, was proposed. Hot-stage light microscopy and differential scanning calorimetry (DSC) techniques were coupled to study the dynamic changes of three types of starches: type A (corn starch), type B (potato starch), and type C (pea starch), during the gelatinization process in an excess water system. A model of response difference change of crystallite could represent the responding intensity of crystallization changes in the process of starch gelatinization. Results demonstrated that three crystalline types of starch underwent a process of swelling, accompanied with gradual disappearing of the crystallite. This difference was mainly associated with the diversity and composition of the starch structure. The IOD method was of advantage compared to the previous traditional methods that are based on a polarization microscope, such as counting the particle number and calculating polarization area methods, because it was the product of two parameters: optical density and area, which would be a response of both light intensity and area of birefringence light. The single peak in DSC corresponded to the combination of crystalline helix-helix dissociation and the reduction of the molecule helix-coil transition, while the gelatinization degree measured by the IOD method mainly corresponded to the helix-helix dissociation. The gelatinization mechanism could be revealed clearer in this study.
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Affiliation(s)
- Qian Li
- Carbohydrate Lab, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China
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40
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Zhang N, Liu H, Yu L, Liu X, Zhang L, Chen L, Shanks R. Developing gelatin–starch blends for use as capsule materials. Carbohydr Polym 2013; 92:455-61. [DOI: 10.1016/j.carbpol.2012.09.048] [Citation(s) in RCA: 70] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2012] [Revised: 08/28/2012] [Accepted: 09/24/2012] [Indexed: 11/29/2022]
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Liang Z, Yan-fei W, Hong-sheng L, Nuo-zi Z, Xing-xun L, Ling C, Long Y. DEVELOPMENT OF CAPSULES FROM NATURAL PLAN POLYMERS. ACTA POLYM SIN 2012. [DOI: 10.3724/sp.j.1105.2013.12220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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43
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ZHANG L, WANG Y, LIU H, ZHANG N, LIU X, CHEN L, YU L. DEVELOPMENT OF CAPSULES FROM NATURAL PLAN POLYMERS. ACTA POLYM SIN 2012. [DOI: 10.3724/sp.j.1105.2012.12220] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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45
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46
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Zou W, Yu L, Liu X, Chen L, Zhang X, Qiao D, Zhang R. Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.060] [Citation(s) in RCA: 123] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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Li M, Liu P, Zou W, Yu L, Xie F, Pu H, Liu H, Chen L. Extrusion processing and characterization of edible starch films with different amylose contents. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.04.021] [Citation(s) in RCA: 154] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Wang X, Chen L, Li X, Xie F, Liu H, Yu L. Thermal and Rheological Properties of Breadfruit Starch. J Food Sci 2010; 76:E55-61. [DOI: 10.1111/j.1750-3841.2010.01888.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Liu P, Yu L, Wang X, Li D, Chen L, Li X. Glass transition temperature of starches with different amylose/amylopectin ratios. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.02.007] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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