1
|
Cui L, Wang X, Zhang J, Ai Z, Hu Y, Liu S, Tang P, Zou H, Li X, Wang Y, Nan B, Wang Y. Physicochemical properties and in vitro digestibility of ginseng starches under citric acid-autoclaving treatment. Int J Biol Macromol 2024; 265:131031. [PMID: 38518930 DOI: 10.1016/j.ijbiomac.2024.131031] [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: 09/25/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 03/24/2024]
Abstract
In this study, the effects of citric acid-autoclaving (CA-A) treatment on physicochemical and digestive properties of the native ginseng starches were investigated. The results showed that ginseng starch exhibited a B-type crystal structure with a low onset pasting temperature of 44.23 ± 0.80 °C, but high peak viscosity and setback viscosity of 5897.34 ± 53.72 cP and 692.00 ± 32.36 cP, respectively. The granular morphology, crystal and short-range ordered structure of ginseng starches were destroyed after CA-A treatment. The more short-chain starches were produced, resulting in the ginseng starches solubility increased. In addition, autoclaving, citric acid (CA) and CA-A treatment promoted polymerization and recrystallization of starch molecules, increased the proportion of amylopectin B1, and B3 chains, and improved molecular weight and resistant starch (RS) content of ginseng starches. The most significant multi-scale structural change was induced by CA-A treatment, which reduced the relative crystallinity of ginseng starch from 28.26 ± 0.24 % to 2.75 ± 0.08 %, and increased the content of RS to 54.30 ± 0.14 %. These findings provided a better understanding of the structure and properties of Chinese ginseng starches and offered new ideas for the deep processing of ginseng foods.
Collapse
Affiliation(s)
- Linlin Cui
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Xinzhu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Junshun Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Zhiyi Ai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Yue Hu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Sitong Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Ping Tang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Hongyang Zou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Xia Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China; National Processing Laboratory for Soybean Industry and Technology, Changchun, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Bo Nan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China; National Processing Laboratory for Soybean Industry and Technology, Changchun, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China.
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China; National Processing Laboratory for Soybean Industry and Technology, Changchun, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China.
| |
Collapse
|
2
|
Min Y, Yi J, Dai R, Liu W, Chen H. A novel efficient wet process for preparing cross-linked starch: Impact of urea on cross-linking performance. Carbohydr Polym 2023; 320:121247. [PMID: 37659826 DOI: 10.1016/j.carbpol.2023.121247] [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: 04/20/2023] [Revised: 07/14/2023] [Accepted: 07/30/2023] [Indexed: 09/04/2023]
Abstract
Although wet processes are promising for preparing cross-linked starch, they are currently challenged by lower cross-linking efficiency and the requirement of large amounts of salts. Herein, an efficient and greener wet process was proposed, in which the cross-linking performance between sodium hexametaphosphate (SHMP) and starch was enhanced with the aid of urea. The maximum degree of substitution (DS) of the urea-phosphorylated cross-linked starch (UPCS) was 0.040 at 35 °C, while that of the conventional phosphorylated cross-linked starch (CPCS) was 0.031 at 45 °C. Compared with CPCS, the maximum DS of UPCS was elevated by 29.03 %, but its optimum cross-linking temperature was reduced by 10 °C, indicating that the cross-linking efficiency of this novel wet process was greatly improved by urea. The structural difference between UPCS and CPCS was confirmed by using a series of techniques including 31P NMR and 13C NMR. Zeta potential results suggested that urea may promote starch cross-linking by preventing the closure of active sites through hydrophobic interactions. Due to the structural reinforcement of starch by urea, UPCS showed better thermal stability, water resistance, acid and alkali resistance, and steady shear tolerance properties. This study provides a facile wet process for the fabrication and application of cross-linked starch materials.
Collapse
Affiliation(s)
- Yan Min
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Jie Yi
- College of Material and Textile Engineering, Jiaxing University, Jiaxing 314001, China
| | - Rui Dai
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Wentao Liu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China.
| | - Hui Chen
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China.
| |
Collapse
|
3
|
Zhang HY, Sun HN, Ma MM, Mu TH. Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
4
|
Zhao X, Li X, Guo R, Wang X, Zeng L, Wen X, Huang Q. Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics. Food Chem 2023; 418:135991. [PMID: 37023669 DOI: 10.1016/j.foodchem.2023.135991] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/23/2023] [Accepted: 03/17/2023] [Indexed: 04/08/2023]
Abstract
This study investigated the structure, rheological behaviors and in vitro digestibility of oil-modified cross-linked starches (Oil-CTS). Gelatinized Oil-CTS were hard to be digested due to its intact granule shapes and the presence of surface-oil, which acted as physical barriers that inhibited the diffusion and penetration of enzymes to starch. Besides, the less amylose content in Oil-CTS (23.19-26.96%) than other starches (26.84-29.20%) contributed to its low digestibility because amylose with less α-1,6 linkages was more easily attacked by amyloglucosidase than amylopectin. Moreover, heat treatment during oil could shorten the amylopectin chain length and destroy the ordered structures, thus increasing enzymatic hydrolysis on starch. Pearson correlation analysis indicated rheological parameters were not significantly correlated with digestion parameters (p > 0.05). Overall, despite the damage caused by heat to molecular structures, physical barrier effect caused by surface-oil layers and integrity of swollen granules was the most critical contributor to the low digestibility of Oil-CTS.
Collapse
Affiliation(s)
- Xiaoyun Zhao
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Xuxu Li
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Ruotong Guo
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Xiaofen Wang
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Lingjun Zeng
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Xing Wen
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.
| |
Collapse
|
5
|
Pressure moisture treatment (PMT) of starch, a new physical modification method. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
6
|
Adewale P, Yancheshmeh MS, Lam E. Starch modification for non-food, industrial applications: Market intelligence and critical review. Carbohydr Polym 2022; 291:119590. [DOI: 10.1016/j.carbpol.2022.119590] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/20/2022] [Accepted: 05/05/2022] [Indexed: 12/15/2022]
|
7
|
Zhao X, Zeng L, Huang Q, Zhang B, Zhang J, Wen X. Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification. Food Chem 2022; 386:132848. [PMID: 35367796 DOI: 10.1016/j.foodchem.2022.132848] [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: 10/26/2021] [Revised: 03/11/2022] [Accepted: 03/27/2022] [Indexed: 11/04/2022]
Abstract
This work investigated the structure and physicochemical properties of cross-linked tapioca starch (CTS), acetylated tapioca starch (ATS) and their counterparts (Oil-CTS and Oil-ATS). The results showed oil on the interface of starch granules promoted granule agglomeration after oil modification. Besides, oil modification could increase granule size and destroy the crystalline structure but did not affect the molecular structure of starch. Meanwhile, oil-modified starches did not form the V-type structure like amylose-fatty acid complex, suggesting that oil could not enter the helical cavity of amylose to form complex. Furthermore, compared with CTS and ATS, oil-modified starches had higher shear resistance, lower viscosity and gelatinization enthalpy. Notably, Oil-CTS possessed excellent emulsion stability, with the potential application as an emulsion stabilizer. This study revealed oil modification as an innovative method to endow starch with high shear resistance, low gelatinization enthalpy and excellent emulsion stability to meet the demands of food industries.
Collapse
Affiliation(s)
- Xiaoyun Zhao
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Lingjun Zeng
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.
| | - Binjia Zhang
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Jiaqi Zhang
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Xing Wen
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| |
Collapse
|
8
|
Li C, Lei H, Wu Z, Xi X, DU G, Pizzi A. Fully Biobased Adhesive from Glucose and Citric Acid for Plywood with High Performance. ACS APPLIED MATERIALS & INTERFACES 2022; 14:23859-23867. [PMID: 35543426 DOI: 10.1021/acsami.2c02859] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Biomass-based adhesives have attracted much attention due to their eco-friendly, sustainable characteristics compared to formaldehyde-based adhesives; however, their low bonding strength and water resistance restrict their application. Thus, developing a high-performance biomass-based adhesive with excellent bonding strength and water resistance is necessary. In this work, a fully biomass-based citric acid-glucose (CAG) adhesive was produced by the esterification reaction of glucose and citric acid, which was validated by Fourier transform infrared (FT-IR), 13C nuclear magnetic resonance (13C NMR), and liquid chromatography-mass spectrometry (LC-MS). Furthermore, the properties of the CAG adhesive were tuned considering the effects of reaction time and molar ratio of citric acid/glucose (CA/G). It was revealed that increasing the molar ratio of CA/G is more advantageous to improve the shear strength and water resistance of plywood than the reaction time. The dry and wet strengths of plywood bonded by the CAG adhesive can reach the standard requirement (≥0.7 MPa) when the molar ratios of CA/G were more than 0.6 and the reaction time was 1 h. These results were better than those bonded by the urea-formaldehyde (UF) resin. Therefore, this green adhesive shows great potential to replace the existing industrial UF resin adhesives.
Collapse
Affiliation(s)
- Chunyin Li
- Yunnan Key Laboratory of Wood Adhesives and Glued Products, College of Material Science and Engineering, Southwest Forestry University, 650224 Kunming, China
| | - Hong Lei
- Yunnan Key Laboratory of Wood Adhesives and Glued Products, College of Material Science and Engineering, Southwest Forestry University, 650224 Kunming, China
- International Joint Research Center for Biomass Materials, Southwest Forestry University, 650224 Kunming, China
| | - Zhigang Wu
- College of Forestry, Guizhou University, 550025 Guiyang, China
| | - Xuedong Xi
- Yunnan Key Laboratory of Wood Adhesives and Glued Products, College of Material Science and Engineering, Southwest Forestry University, 650224 Kunming, China
- International Joint Research Center for Biomass Materials, Southwest Forestry University, 650224 Kunming, China
| | - Guanben DU
- Yunnan Key Laboratory of Wood Adhesives and Glued Products, College of Material Science and Engineering, Southwest Forestry University, 650224 Kunming, China
- International Joint Research Center for Biomass Materials, Southwest Forestry University, 650224 Kunming, China
| | - Antonio Pizzi
- LERMAB, University of Lorraine, 88000 Epinal, France
| |
Collapse
|
9
|
Almeida RLJ, Santos NC, Silva GM, Feitoza JVF, Silva VM, Ribeiro VH, Eduardo R, Muniz CE. Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13994] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Rio Grande do Norte Brazil
| | - Gabriel Monteiro Silva
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | - Virgínia Mirtes Silva
- Department of Engineering and Management of Natural Resources Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Victor Herbert Ribeiro
- Department of Engineering and Management of Natural Resources Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Raphael Eduardo
- Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Cecília Elisa Muniz
- Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| |
Collapse
|
10
|
Jia S, Yu B, Zhao H, Tao H, Liu P, Cui B. Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing. STARCH-STARKE 2022. [DOI: 10.1002/star.202100102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Shuyu Jia
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| |
Collapse
|
11
|
Fang C, Huang J, Pu H, Yang Q, Chen Z, Zhu Z. Cold-water solubility, oil-adsorption and enzymolysis properties of amorphous granular starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106669] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
12
|
Liu C, Qin S, Xie J, Lin X, Zheng Y, Yang J, Kan H, Shi Z. Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties. Front Bioeng Biotechnol 2021; 9:638546. [PMID: 33604332 PMCID: PMC7884610 DOI: 10.3389/fbioe.2021.638546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 01/05/2021] [Indexed: 01/25/2023] Open
Abstract
Carboxymethyl cellulose, a hydrophobic derivative from cellulose that can be prepared from different biomass, has been widely applied in food, medicine, chemical, and other industries. In this work, carboxymethyl cellulose was used as the additive to improve the hydrophobicity and strength of carboxylated starch film, which is prepared from starch catalyzed by bio-α-amylase. This study investigated the effects of different bio-α-amylase dosages (starch 0.5%, starch 1%) and different activation times (10, 30 min) on starch to prepare the carboxylated starch. The effects of different carboxymethyl cellulose content on the carboxylated starch film were investigated by analysis viscosity, fourier-transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, x-ray powder diffraction, scanning electron microscope, and contact angle. The results showed that preparing carboxylated starch using activated starch increased the carboxyl content, which could improve the effectiveness of the activated enzyme compared to prolonging the activation time. The carboxyl starch prepared by enzyme catalysis had a lower gelatinization temperature, and enzyme activation destroyed the crystallization area of the starch, thus facilitating the carboxylation reaction. The addition of 15% carboxymethyl cellulose improved the mechanical properties of the prepared film with maximum tensile strength of 44.8 MPa. Carboxymethyl cellulose effectively improved the hydrophobicity of the starch film with the addition amount of 10–30%, while hydrophobic property was stable at 66.8° when the addition amount was exceeded to 35%. In this work, it can be found that carboxymethyl cellulose improve the mechanical and hydrophobic properties of starch film, laying the foundation for the application of carboxylated starch materials.
Collapse
Affiliation(s)
- Can Liu
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Shijiao Qin
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China.,College of Life Science, Southwest Forestry University, Kunming, China
| | - Jin Xie
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Xu Lin
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Yunwu Zheng
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Jing Yang
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Huan Kan
- College of Life Science, Southwest Forestry University, Kunming, China
| | - Zhengjun Shi
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| |
Collapse
|
13
|
Yeum JH, Choi HW, Kim HY, Oh SM, Bae JE, Ye SJ, Baik MY. Effect of hydrothermal treatment on physicochemical properties of amorphous granular potato starch (AGPS). Int J Biol Macromol 2020; 168:816-822. [PMID: 33242554 DOI: 10.1016/j.ijbiomac.2020.11.145] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 11/18/2020] [Accepted: 11/19/2020] [Indexed: 11/17/2022]
Abstract
Using restructuring technology, A- or B-type crystalline granular potato starch was produced from amorphous granular potato starch (AGPS). AGPS was prepared using ethanol-heat processing, and hydrothermal treatments were performed with different moisture contents (18, 29, 200% d.b.) and temperatures (4, 25, 40, 60, 80 °C) for 3 weeks. AGPS showed no endothermic peak in a DSC thermogram, while hydrothermally treated AGPS (HAGPS) revealed endothermic peaks. In X-ray diffraction, AGPS displayed an amorphous pattern, and HAGPS displayed A- or B-type crystalline patterns depending on treatment temperature and moisture content. Neither AGPS nor HAGPS had typical RVA pasting curves, and their viscosities gradually increased. Raman spectroscopy and FT-IR confirmed that ordered structure and crystalline regions increased in HAGPS. Resistant starch (RS) and slowly digestible starch (SDS) contents of HAGPS increased but rapidly digestible starch (RDS) content decreased compared to AGPS. These results elucidated that hydrothermal treatment could change the physicochemical properties of AGPS and produce an identical material, such as granular potato starch with A-type and B-type crystalline granular potato starch.
Collapse
Affiliation(s)
- Jin Hwa Yeum
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea
| | - Hyun-Wook Choi
- Department of Functional Food and Biotechnology, College of Medical Sciences, Jeonju University, 303 Cheonjam-ro, Jeonju 55069, Republic of Korea.
| | - Hui-Yun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Ji-Eun Bae
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| |
Collapse
|
14
|
Zhang YF, Tang YL, Jiang MJ, Ji Q. Effect of glgB/GASBD fusion gene expression on increased branching degree of potato starch and changes in physicochemical properties of starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1734614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Yun-Feng Zhang
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, School of Life Science, Huaiyin Normal University, Huai’an, China
| | - Yu-Ling Tang
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, School of Life Science, Huaiyin Normal University, Huai’an, China
| | - Meng-Jun Jiang
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, School of Life Science, Huaiyin Normal University, Huai’an, China
| | - Qin Ji
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, School of Life Science, Huaiyin Normal University, Huai’an, China
| |
Collapse
|
15
|
Lin R, Fan Y, Liu T, Yang H, Ma L, Huang X, Liu Y. Structural Characterization of Controlled Decrystallization of Cassava Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ri‐Hui Lin
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Yan‐Ye Fan
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- State Key Laboratory of Non‐Food Biomass and Enzyme Technology Nanning Guangxi 530000 China
| | - Tao Liu
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Hui Yang
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Li‐Juan Ma
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Xia‐Jie Huang
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Yue Liu
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| |
Collapse
|
16
|
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
|
17
|
Advances in chemical modifications of starches and their applications. Carbohydr Res 2019; 476:12-35. [DOI: 10.1016/j.carres.2019.02.007] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2018] [Revised: 02/10/2019] [Accepted: 02/25/2019] [Indexed: 11/23/2022]
|
18
|
A study on the thermal stability of amylose-amylopectin and amylopectin-amylopectin in cross-linked starches through iodine binding capacity. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
19
|
Zhang K, Dai Y, Hou H, Li X, Dong H, Wang W, Zhang H. Preparation of high quality starch acetate under grinding and its influence mechanism. Int J Biol Macromol 2018; 120:2026-2034. [PMID: 30287382 DOI: 10.1016/j.ijbiomac.2018.09.196] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 08/28/2018] [Accepted: 09/28/2018] [Indexed: 11/29/2022]
Abstract
The goal of this study is to reveal mechanism of preparing high quality modified starch by advanced equipment in well-known modified starch enterprises. Corn starch was used as raw material to prepare starch acetate with low degree of substitution under grinding, and the effect of grinding on the quality of starch acetate was studied. The effects of grinding on structures and properties of native corn starch were investigated. The mechanochemical theory was used to analyze the influence mechanism of grinding on quality of starch acetate. The results showed that the reaction efficiency (RE) of starch acetate increased from 70.98% to 85.80% at 4 h of grinding, and other qualities (solubility and swelling power) also increased. However, RE and other qualities of starch acetate were very different at 12 and 20-60 h of grinding. The changes of structures and properties of native starch after grinding showed that grinding has a significant mechanochemical effect on corn starch granules. The models of starch molecules and granules were made to reveal the "secret" of these advanced equipment in well-known modified starch enterprises.
Collapse
Affiliation(s)
- Kuiliang Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an 271018, China.
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an 271018, China
| | - Xiangyang Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an 271018, China
| | - Haizhou Dong
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an 271018, China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an 271018, China
| |
Collapse
|
20
|
New insight into the determination of amylose content for maize starches through digital image analysis. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
21
|
Kim S, Yang SY, Chun HH, Song KB. High hydrostatic pressure processing for the preparation of buckwheat and tapioca starch films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.039] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|