1
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Ji S, Zhao S, Qiao D, Xu Y, Jia C, Niu M, Zhang B. Controlling sodium chloride concentration modulates the supramolecular structure and sol features of wheat starch-acetylated starch binary matrix. Carbohydr Polym 2024; 335:122072. [PMID: 38616094 DOI: 10.1016/j.carbpol.2024.122072] [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: 12/18/2023] [Revised: 02/25/2024] [Accepted: 03/15/2024] [Indexed: 04/16/2024]
Abstract
The sol performance of wheat starch (WS) matrix incorporating acetylated starch (AS) is crucial for the processing and quality features of wheat products. From a supramolecular structure view, how regulating salt (sodium chloride) concentration modulates the sol features, e.g., pasting, zero-shear viscosity (ZSV) and thixotropy of WS-AS binary matrix was explored. Compared to the salt-free counterpart, the saline matrices exhibited a delayed pasting profile and a decreased viscoelasticity. Thereinto, the sol at 0.02 M NaCl exhibited the smallest ZSV (23,710 Pa·s) and the greatest in-shear recovery ratio (33.7 %). Such variations could be attributed to the weakened coil-helix, nematic-smectic and isotropy-anisotropy transitions from a side-chain liquid-crystalline perspective. Meanwhile, the correlation length (ξ) and radius of gyration (Rg) obtained from small angle X-ray scattering analysis were increased by 5.2 and 9.6 Å respectively, which disclosed a restrained entanglement and an enhanced chain mobility. These results would provide a reference for the design of fluid/semisolid products with optimized qualities.
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Affiliation(s)
- Shengsong Ji
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China
| | - Yan Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China.
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2
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Muñoz-Llandes CB, Palma-Rodríguez HM, de Jesús Perea-Flores M, Martínez-Villaluenga C, Castro-Rosas J, Salgado-Delgado R, Guzmán-Ortiz FA. Incorporation of germinated lupin into corn-based extrudates: Focus on starch digestibility, matrix structure and physicochemical properties. Food Chem 2024; 458:140196. [PMID: 38943953 DOI: 10.1016/j.foodchem.2024.140196] [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: 03/07/2024] [Revised: 06/10/2024] [Accepted: 06/21/2024] [Indexed: 07/01/2024]
Abstract
The research aimed to assess the effects of incorporating germinated Lupinus angustifolius flour into corn extrudates for different periods (3, 5, and 7 days), focusing on starch digestibility, morphological structure, thermal, and pasting properties. Extrudate with germinated lupinus flour for 7 days (EG7) significantly increased the content of slowly digestible starch up to 10.56% (p < 0.05). Crystallinity increased up to 20% in extrudates with germinated flour compared to extrudates with ungerminated flour (EUG), observing changes at the molecular level by FTIR that impact the thermal and pasting properties. X-ray diffraction revealed angles of 2θ = 11.31, 16.60, 19.91, and 33.04 as a result of the germination and extrusion processes. Microstructural analysis indicated starch-protein interactions influencing changes in calorimetry, viscosity, X-ray diffraction, and digestibility. PCA allowed establishing that the addition of germinated flours significantly affected the properties and microstructural characteristics of extruded products, potentially affecting digestibility and nutritional quality.
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Affiliation(s)
- Ciro Baruchs Muñoz-Llandes
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo, de Bravo Hidalgo, Mexico; Área Académica de Química (AAQ), Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, Mexico
| | - Heidi María Palma-Rodríguez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo, de Bravo Hidalgo, Mexico.
| | - María de Jesús Perea-Flores
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Luis Enrique Erro, San Pedro Zacatenco, Ciudad de México, Mexico
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 6, 28040, Madrid, Spain
| | - Javier Castro-Rosas
- Área Académica de Química (AAQ), Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, Mexico
| | - Rene Salgado-Delgado
- Tecnológico Nacional de México, Instituto Tecnológico de Zacatepec, Calzada Tecnológico N° 27, Col. Centro, Zacatepec Morelos, Mexico
| | - Fabiola Araceli Guzmán-Ortiz
- CONAHCYT-Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico.
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3
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Lei X, Xu J, Han H, Zhang X, Li Y, Wang S, Li Y, Ren Y. Fine molecular structure and digestibility changes of potato starch irradiated with electron beam and X-ray. Food Chem 2024; 439:138192. [PMID: 38091788 DOI: 10.1016/j.foodchem.2023.138192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 11/25/2023] [Accepted: 12/08/2023] [Indexed: 01/10/2024]
Abstract
The change of digestibility of starch irradiated with different types from the perspective of fine structure is not well understood. In this work, the change of internal structure, molecular weight and chain-length distribution, helical structure, lamellar structure, fractal structure and digestibility of native and treated potato starch with electron beam and X-ray was analyzed. Two irradiations caused the destruction of internal structure, the disappearance of growth rings and increase of pores. Irradiation degraded starch to produce short chains and to decrease molecular weight. Irradiation increased double helical content and the thickness and peak area of lamellar structure, resulting in the reorganization of amylopectin and increase of structure order degree. The protected glycosidic linkages increased starch resistance to hydrolase attack, thereby enhancing the anti-digestibility of irradiated starch. Pearson correlation matrix also verified the above-mentioned results. Moreover, X-ray more increased the anti-digestibility of starch by enhancing ability to change fine structure.
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Affiliation(s)
- Xiaoqing Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Jiayi Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Hui Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Xiaolu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yihan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Shuo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yali Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yamei Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, PR China.
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4
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Du J, Qi Y, Liu S, Xu B. Potential relation between starch granule-associated proteins and retrogradation properties of buckwheat starch. Int J Biol Macromol 2024; 265:130686. [PMID: 38460638 DOI: 10.1016/j.ijbiomac.2024.130686] [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: 11/07/2023] [Revised: 02/05/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
To elucidate the effect of starch granule-associated proteins (SGAPs) on retrogradation properties of buckwheat starch, the retrogradation properties of Tartary buckwheat starch (TBS) and common buckwheat starch (CBS) before and after removal of SGAPs were systematically investigated, with wheat starch (WS) as reference. A significant decrease in gel strength of starches and density of starch aggregates were observed after removing SGAPs. The results were in line with the changes in retrogradation enthalpy of starches and short-range ordered structure of starch aggregates. After removing SGAPs, the retrogradation enthalpy of TBS decreased from 4.16 J/g to 3.74 J/g, CBS decreased from 4.05 J/g to 3.35 J/g and WS decreased from 3.27 J/g to 2.81 J/g, respectively. Taken together the results of LF-NMR, FTIR and rheological analysis, it can be concluded that SGAPs could promote the hydrogen bond interactions between starch molecules by competitively binding with water molecules, enhancing the rearrangement of starch molecules and forming a more ordered structure. Overall, the study suggested that the presence of SGAPs could enhanced the interaction between starch molecules chains, thus accelerated the retrogradation process. The research results provide more information about SGAPs in buckwheat starch and support further study for manipulation of starch properties.
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Affiliation(s)
- Jin Du
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225127, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Shuyi Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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5
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Lei X, Wang S, Li Y, Han H, Zhang X, Mao X, Ren Y. The multi-scale structure changes of γ-ray irradiated potato starch to mitigate pasting/digestion properties. Food Res Int 2024; 178:113931. [PMID: 38309903 DOI: 10.1016/j.foodres.2024.113931] [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: 11/30/2023] [Revised: 12/27/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
The comprehensive understanding of multi-scale structure of starch and how the structure regulates the pasting/digestion properties remain unclear. This work investigated the effects of γ-ray irradiation with different doses on multi-scale structure and pasting/digestion properties of potato starch. Results indicated that γ-ray at lower doses (<20 kGy) had little effect on micromorphology of starch, increased mainly the amylose content and the thickness of amorphous region while decreased crystallinity, double helix content and lamellar ordering. With the increase of dose, the internal structure of large granules was destroyed, resulting in the depolymerization of starch to form more short-chains and to reduce molecular weight. Meanwhile, amylose content decreased due to the depolymerization of amylose. The enhanced double helix content, crystallinity, lamellar ordering and structural compactness manifested the formation of the thicker and denser starch structure. These structure changes resulted in the decreased viscosity, the increased stability and anti- digestibility of paste.
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Affiliation(s)
- Xiaoqing Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Shuo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yali Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Hui Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Xinying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Xiaoyun Mao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yamei Ren
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, PR China; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China.
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6
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Kishore A, Patil RJ, Singh A, Pati K. Jicama (Pachyrhizus spp.) a nonconventional starch: A review on isolation, composition, structure, properties, modifications and its application. Int J Biol Macromol 2024; 258:129095. [PMID: 38158067 DOI: 10.1016/j.ijbiomac.2023.129095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modification affect food quality. Compared to other cereals, tuber and root starches, more systematic information is needed on the jicama starches (JS). This review article summarizes the isolation, composition, morphology, rheological, thermal and digestibility properties of JS. The modifications and its current and potential applications are also discussed. The chemical composition and structure of JS are different from other starches, influencing its properties. JS has been modified by physical and chemical methods to improve the properties of starch. However, there are very few studies on the modification of JS as compared with other commercial starch although it has been used in food formulation as a stabilizer and to improve the texture of food products. It is also applied as an edible coating to preserve the quality of food products and use as a raw material for making edible and bioplastic packaging. However, large-scale utilization of JS is unexplored compared to commercial starches. Therefore, this review would provide useful information and suggestions for more research on Jicama starch and its industrial applications.
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Affiliation(s)
- Anand Kishore
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Rohan Jitendra Patil
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India
| | - Anupama Singh
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Kalidas Pati
- Regional Center, ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India
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7
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Zhou S, Yuan T, Chen J, Ye F, Zhao G. Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation. Foods 2023; 12:4469. [PMID: 38137275 PMCID: PMC10742820 DOI: 10.3390/foods12244469] [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: 11/27/2023] [Revised: 12/09/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Empirical evidence indicates that NaCl can improve the quality of mung bean starch sheet jelly (MBSS) when properly incorporated. In this study, by comparison with a sample without NaCl, the influences of NaCl (1.5-8%, w/w) on the physicochemical and structural properties of mung bean starch (MBS) and the quality of MBSS were investigated. MBS with added NaCl had greater gelatinization temperature and pasting parameters but lower gelatinization enthalpy than native MBS. With the addition of NaCl, the drying rate of MBSS first accelerated and then declined in the oven-drying process. The addition of NaCl improved the cooking properties of MBSS but decreased the hardness of cooked MBSS. Rheological results implied that the linear viscoelastic region of cooked MBSS decreased with the NaCl addition, and the storage modulus and tan δ were more frequency-dependent than the loss modulus of cooked MBSS. The addition of NaCl gradually increased the toughness of dried MBSS and the overall acceptability of cooked MBSS. Furthermore, NaCl decreased the structure order degree of starch in MBSS. Correlation analysis demonstrated that the quality of MBSS had a significant correlation with the molecular and lamellar order of starch. Overall, NaCl could improve the quality of MBSS by regulating the thermal, gelatinizing, and structural properties of MBS.
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Affiliation(s)
- Shulan Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Tiantian Yuan
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
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8
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Niu Z, Li M, Hou X, Qiao D, Cheng Z, Zhang L, Zhang B. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure. Int J Biol Macromol 2023; 251:126362. [PMID: 37597637 DOI: 10.1016/j.ijbiomac.2023.126362] [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: 04/15/2023] [Revised: 07/01/2023] [Accepted: 08/14/2023] [Indexed: 08/21/2023]
Abstract
Kudzu is usually consumed at different growth years, yet the influences of growth years on its multi-scale structures and physicochemical features have not been fully disclosed. In this study, those influences occurred on kudzu starches (KS2, KS10, KS30 and KS50, isolated using precipitation method) were investigated. The granules size, crystallinity, short-range ordered structure, amylose content, intermediate and longer amylose chains reduced but the average thickness of crystalline lamella increased as the rise of growth years. KS2 had lower content of defective crystal structure and higher content of near-perfect crystal structure. Those signified that bulk density of molecules packing into starch substrate was higher for KS2, which was not beneficial for water molecules and enzymes entering into starch granules and thus elevated pasting temperature and reduced digestion rate. Besides, reduced proportions of defective ordered structures and enhanced lipid-amylose complex also reduced digestion rate. Both the peak and breakdown viscosity were in order of KS2 > KS10 > KS30 ≈ KS50. And KS2, KS10, and KS30 exhibited enhanced retrogradation tendency during cooling than KS50 as evidenced by the relative higher setback viscosity. Those results are favor for rational screen and usage of kudzu starch resources with different growth years for food applications.
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Affiliation(s)
- Zhiyong Niu
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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Zheng F, Xu Q, Zeng S, Zhao Z, Xing Y, Chen J, Zhang P. Multi-scale structural characteristics of black Tartary buckwheat resistant starch by autoclaving combined with debranching modification. Int J Biol Macromol 2023; 249:126102. [PMID: 37541464 DOI: 10.1016/j.ijbiomac.2023.126102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 07/08/2023] [Accepted: 07/31/2023] [Indexed: 08/06/2023]
Abstract
The impact of autoclaving or autoclave-debranching treatments on the multi-scale structure of resistant starch (RS) and the relationship with starch digestion remains unclear, despite their widespread use in its preparation. This work investigated the relationship between RS structure in black Tartary buckwheat and its digestibility by analyzing the effects of autoclaving and autoclave-debranching combined treatments on the multi-scale structure of RS. The results showed that black Tartary buckwheat RS exhibited a more extensive honeycomb-like network structure and enhanced thermal stability than either black Tartary buckwheat native starch (BTBNS) or common buckwheat native starch (CBNS). Autoclaving and autoclaving-debranching converted A-type native starch to V-type and possibly the formation of flavonoid-starch complexes. Autoclaving treatment significantly increased the proportion of short A chain (DP 6-12) and the amylose (AM) content, reduced the viscosity and the total crystallinity. Notably, the autoclave-debranching co-treatment significantly enhanced the resistance of starch to digestion, promoted the formation of perfect microcrystallines, and increased the AM content, short-range ordered degree, and the proportion of long B2 chain (DP 25-36). This study reveals the relationship between the multi-scale structure and digestibility of black Tartary buckwheat RS by autoclaving combined with debranching modification.
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Affiliation(s)
- Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Shanshan Zeng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zixian Zhao
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | | | - Ping Zhang
- Huantai Biotechnology Co., Ltd., Chengdu 610225, China
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Lin R, Xu R, Chen H, Liu B, Yuan C, Guo L, Cui B, Fang Y. Dual cross-linked starch hydrogel for eugenol encapsulation and the formation of hydrogen bonds on textural hydrogel. Carbohydr Polym 2023; 316:121044. [PMID: 37321737 DOI: 10.1016/j.carbpol.2023.121044] [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: 01/16/2023] [Revised: 05/12/2023] [Accepted: 05/19/2023] [Indexed: 06/17/2023]
Abstract
Physical and chemical cross-linked hydrogels combining N, N'-Methylenebisacrylamide (MBA)-grafted starch (MBAS) and sorbitol were successfully prepared and encapsulated with eugenol in this work. The dense porous structure with diameter of 10-15 μm and strong skeleton after restructuring inside the hydrogel was confirmed by SEM. The band shifts between 3258 cm-1 and 3264 cm-1 clarified the presence of a large number of hydrogen bonds in physical and chemical cross-linked hydrogels. The robust structure of the hydrogel was confirmed by mechanical and thermal property measurements. Molecular docking techniques were used to help understand the bridging pattern between three raw materials and to assess the advantageous conformation, which demonstrate sorbitol is beneficial to improve the characteristics of textural hydrogel by the formation of hydrogen bonds, creating a denser network, structural recombination and new intermolecular hydrogen bonds between starch and sorbitol afforded considerably junction zones. Compared to ordinary starch-based hydrogels, eugenol-loaded starch-sorbitol hydrogels (ESSG) exhibited a more attractive internal structure, swelling properties, viscoelasticity. Moreover, the ESSG showed excellent antimicrobial activity for typical undesired microorganisms in foods.
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Affiliation(s)
- Ruikang Lin
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Ruoxuan Xu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Huiyi Chen
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Liu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Chao Yuan
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Li Guo
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Yishan Fang
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
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11
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Wang X, Jin Y, Cheng L, Li Z, Li C, Ban X, Gu Z, Hong Y. Pasting properties and multi-scale structures of Spirodela starch and its comparison with normal corn and rice starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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Asymmetrical flow field-flow fractionation combined with liquid chromatography enables rapid, quantitative, and structurally informative detection of resistant starch. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Luo Y, Li Y, Li L, Xie X. Physical modification of maize starch by gelatinizations and cold storage. Int J Biol Macromol 2022; 217:291-302. [PMID: 35835304 DOI: 10.1016/j.ijbiomac.2022.07.010] [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: 01/10/2022] [Revised: 06/07/2022] [Accepted: 07/02/2022] [Indexed: 11/16/2022]
Abstract
The effects of gelatinization at three selected temperatures (DSC characteristic peaks temperature: TO, TP, and TC) and subsequent cold storage (CS) treatment on structural characteristics, pasting, and rheological properties of maize starch (MS) were investigated. The pasting, rheological properties of MS was changed with the increase of gelatinization temperature from TO to TC, but were not further significantly changed if the gelatinization temperature was higher than TC. Pasting and thermal properties analysis suggested that gelatinization at TC (TC treatment) significantly increased the gelatinization and pasting temperature of MS. Moreover, TC treatment decreased breakdown viscosity by 8.49 times and setback viscosity by 2.53 times. Dynamic rheological measurements revealed that the TC treatment caused the lower G' and G" of MS, and decreased the thickening coefficient by 55.17 %. These results indicated that TC treatment could enhance the thermal stability properties of MS, inhibiting the shear and short-term retrogradation, the shear-thinning behavior of MS. Interestingly, the CS treatment further inhibited the shear and short-term retrogradation and the shear-thinning behavior of MS. The leaked starch molecules aggregate to form a harder structure after gelatinization and starch molecules were further aggregated after CS treatment, these all were hypothesized to be responsible for these results.
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Affiliation(s)
- Yunmei Luo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yan Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lu Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Xinan Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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14
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Shen H, Ge X, Zhang Q, Zhang X, Lu Y, Jiang H, Zhang G, Li W. Dielectric barrier discharge plasma improved the fine structure, physicochemical properties and digestibility of α-amylase enzymatic wheat starch. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102991] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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An insight into the rheology and texture assessment: The influence of sprouting treatment on the whole wheat flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107248] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Yuan T, Ye F, Chen T, Li M, Zhao G. Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107115] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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17
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In vitro digestion and structural properties of rice starch modified by high methoxyl pectin and dynamic high-pressure microfluidization. Carbohydr Polym 2021; 274:118649. [PMID: 34702468 DOI: 10.1016/j.carbpol.2021.118649] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 08/09/2021] [Accepted: 09/03/2021] [Indexed: 11/21/2022]
Abstract
The rheological, structural properties and in vitro digestibility of starch with high methoxyl pectin (HMP) and further modified by dynamic high-pressure microfluidization (DHPM) were investigated. The viscosity and elasticity increased on addition of HMP and were more pronouncedly affected by 10% HMP. However, after DHPM treatment, the viscosity and elasticity decreased with increasing DHPM pressure. After 100 MPa DHPM treatment, the ordered and crystalline structures were further increased compared with starch-HMP mixtures. A compact and dense surface of starch paste was formed under 100 MPa DHPM and 10% HMP treatment, thus significantly slowing down the digestibility. In contrast, the crystalline and semicrystalline structure of starch were disrupted by intense shear force under 200 MPa DHPM. This study provides theoretical information regarding starch-HMP interaction and improves their functional and physicochemical properties through a promising strategy for better applications in food formulation.
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18
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Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread. Food Chem 2021; 366:130614. [PMID: 34304137 DOI: 10.1016/j.foodchem.2021.130614] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 07/13/2021] [Accepted: 07/13/2021] [Indexed: 01/08/2023]
Abstract
Understanding how starch constituent in frozen dough affected bread quality would be valuable for contributing to the frozen products with better quality. To elucidate the underlying mechanism, starch was fractionated from multiple freezing-thawing (F/T) treated dough and reconstituted with gluten. Results showed that F/T treatment destructed the molecular and supramolecular structures of starch, which were more severe as the F/T cycle increasing. These structural disorganizations made water molecules easier to permeate into the interior of starch granules and form hydrogen bonds with starch molecular chains, which elevated the peak, breakdown, setback and final viscosity of starch paste. In addition, F/T treatment resulted in decreased specific volume (from 1.54 to 0.90 × 103 m3/Kg) and increased hardness (from 42.98 to 52.31 N) for steamed bread. We propose the strengthened water absorption ability and accelerated intra- and inter-molecular rearrangement of starch molecules and weak stability of "starch-gluten matrices" would allow interpreting deteriorated bread quality.
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19
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Xu K, She Z, Wang H, Liu X, Zhang Y, Chi C, Zhang H. Textural quality of sweet dumpling: effect of germination of waxy rice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15033] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Ke Xu
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
| | - Zhenyun She
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
| | - Hongwei Wang
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
| | - Xingli Liu
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
| | - Yanyan Zhang
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
| | - Chengdeng Chi
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Hua Zhang
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
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20
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Chi C, Li X, Huang S, Chen L, Zhang Y, Li L, Miao S. Basic principles in starch multi-scale structuration to mitigate digestibility: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.024] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing. Int J Biol Macromol 2021; 175:179-187. [PMID: 33549661 DOI: 10.1016/j.ijbiomac.2021.02.020] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 01/28/2021] [Accepted: 02/02/2021] [Indexed: 10/22/2022]
Abstract
This work concerns how starch-protein interplay affects the multi-scale structures (e.g., short- and long-range orders, nanoscale structure and morphology) of starch undergoing thermal processing (pasting) involving heating and cooling at high water content. An indica rice starch (IRS) and three proteins (whey protein isolate, WPI; soy protein isolate, SPI; casein, CS) were used. By inspecting rheological profiles of mixed systems before and after adding chemicals, IRS-WPI and IRS-CS showed mainly hydrophobic molecular interaction; and IRS-SPI exhibited hydrophobic, hydrogen bonding and electrostatic interactions. The RVA results revealed that, with starch and proteins as controls, starch-globular protein (WPI or SPI) interplay accelerated the swelling of starch granules (faster viscosity increase at initial pasting stage), and reduced the paste stability during heating (higher breakdown) and during cooling (higher setback); however, the starch-casein interactions resulted in opposed effects. Moreover, starch-protein interactions varied the multi-scale chain reassembly of starch into different structures during cooling. Observed could be fewer short- and long-range starch orders, and larger nonperiod structure (or colloidal clusters) on the nanoscale. On even larger scale to micron, IRS-globular protein molecules generated larger grids (with reduced number) in the gel network, and IRS-casein formed a more continuous gel network with less prominent tunnel-like features.
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22
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Wang H, Xu K, Liu X, Zhang Y, Xie X, Zhang H. Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106168] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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23
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Ashogbon AO, Akintayo ET, Oladebeye AO, Oluwafemi AD, Akinsola AF, Imanah OE. Developments in the isolation, composition, and physicochemical properties of legume starches. Crit Rev Food Sci Nutr 2020; 61:2938-2959. [DOI: 10.1080/10408398.2020.1791048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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25
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Wang H, Xu K, Ma Y, Liang Y, Zhang H, Chen L. Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch. ULTRASONICS SONOCHEMISTRY 2020; 63:104868. [PMID: 31945557 DOI: 10.1016/j.ultsonch.2019.104868] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 10/12/2019] [Accepted: 11/09/2019] [Indexed: 06/10/2023]
Abstract
In order to understand the relationship between the aggregation structure and physicochemical characteristics of ultrasonicated sweet potato starches, sweet potato starch modified with different sonication time (15, 20, 25 and 30 min) was studied in this work for developing starch-based ingredients with tailored functionality. SEM, XRD, FTIR, Raman and DSC measurements were conducted to investigate the transformations of morphological features, crystalline structure, short-range ordered structure and ordered molecular structure of starch granules. Not only could pores and cracks be observed at the surface of starch, but also the structural disorganizations were more evidently induced with the treatment time increasing, especially for the degrees of crystallinity, short-range molecular orders and ordered molecular structures. And these disordering in the aggregation structure not only increased the swelling power and solubility but also declined the pasting temperature, peak viscosity, final and breakdown viscosity of gelatinized starch. In addition, the strengthened retrogradation and gel structures formed by the rearrangement and entanglement of starch polymer chains also demonstrated the structural disorganizations of starch granules during ultrasonic treatment. Therefore, the results of this study may provide further insight in understanding the structural basis of starch physicochemical properties.
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Affiliation(s)
- Hongwei Wang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China
| | - Ke Xu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China
| | - Ying Ma
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China
| | - Yi Liang
- Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming 525427, China
| | - Hua Zhang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Key Laboratory for Quality and Safety Control of Cold Chain Food, 5 Dongfeng Road, Zhengzhou, Henan, China.
| | - Ling Chen
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
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26
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Wang H, Xiao N, Ding J, Zhang Y, Liu X, Zhang H. Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties. Int J Biol Macromol 2020; 147:965-972. [DOI: 10.1016/j.ijbiomac.2019.10.063] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 09/25/2019] [Accepted: 10/06/2019] [Indexed: 01/05/2023]
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27
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Li N, Guo Y, Zhao S, Kong J, Qiao D, Lin L, Lin Q, Zhang B. Amylose content and molecular-order stability synergistically affect the digestion rate of indica rice starches. Int J Biol Macromol 2020; 144:373-379. [DOI: 10.1016/j.ijbiomac.2019.12.095] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 12/05/2019] [Accepted: 12/12/2019] [Indexed: 01/20/2023]
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28
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Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour. J CHEM-NY 2019. [DOI: 10.1155/2019/6239870] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The effects of extrusion treatment on the structure and properties of adlay (Job’s tears) were investigated. Adlay flour was extruded through a twin-screw extruder with different parameters, including barrel temperature (80–160°C), moisture content (19–27%), and screw speed (170–330 rpm). The results showed that although the expansion index increased with increasing temperature, an increase in moisture content significantly decreased the EI (p<0.05). Extrusion improved the water solubility index and water absorption index of adlay flour (p<0.05). Furthermore, analysis of the gelating properties revealed that the structure and function of adlay flour had radically changed. After extrusion, the viscosity of the adlay flour decreased (peak viscosity decreased by more than 1000 cP), and its fluidity increased. The rheological data were modeled by the Herschel–Bulkley model. X-ray diffraction experiments showed that extrusion contributed to a decrease in relative crystallinity. Scanning electron microscopy revealed that extrusion damaged the basic structure of adlay flour, causing holes and pits on the extrudate surface. Compared to the native adlay flour, the extrusion resulted in significantly changing the pasting, gelating, thermal, rheological, and morphological properties of adlay flour. In conclusion, the extrusion can alter adlay characteristics, but it is necessary to choose appropriate conditions to attain the desired properties.
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29
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Qiao D, Wang Z, Li H, Zhang B, Pu H, Jiang F, Zhao S. Supramolecular and molecular structures of potato starches and their digestion features. Int J Biol Macromol 2019; 152:939-947. [PMID: 31759009 DOI: 10.1016/j.ijbiomac.2019.10.214] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 10/04/2019] [Accepted: 10/24/2019] [Indexed: 11/29/2022]
Abstract
This work inspects the supramolecular/molecular structures and digestion rate of potato starches (BEM, C7H, CP2 and CP4) as affected by starch biosynthetic enzymes. Among the starches, CP2 had a lower digestion rate with a higher paste heating stability. Regarding this, predominantly enzyme-sets (i) and (ii) were revealed to produce amylopectin chains. For CP2, the reduced activity ratio of starch-branching enzymes to soluble starch synthases allowed more long amylopectin chains (polymerization degree ≥ 34). Such molecular features tended to increase the crystallites and thicken the lamellae. With similar surface morphology and amylose content, the bulk density of chain packing in CP2 supramolecular structures could be increased. Then, there were an increase in the resistance of starch structures to hydrothermal effects, and a reduction in the enzyme hydrolysis rate. Also, the increased long amylopectin chains played roles in increasing the paste stability during heating with shearing and in reducing the digestion rate.
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Affiliation(s)
- Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Zhong Wang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Hao Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
| | - Huayin Pu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
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30
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Electrospray for generation of drug delivery and vaccine particles applied in vitro and in vivo. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 105:110070. [PMID: 31546372 PMCID: PMC10366704 DOI: 10.1016/j.msec.2019.110070] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 07/17/2019] [Accepted: 08/09/2019] [Indexed: 12/16/2022]
Abstract
Also known as electrospray, electrohydrodynamic atomization has been used extensively in the last 15 years to develop polymer-based particles for drug delivery in cell and animal models. More recently, novel core-shell, multi-axial, and other electrospray particles have been developed from an array of polymers for a variety of biomedical applications. This review focuses on electrospray as a novel method of particle fabrication for drug delivery, specifically highlighting the applications of these particle systems in cell culture and animal models while also discussing polymers used for particle fabrication. Applications of electrospray particles to treat glioma, ovarian cancer, and breast cancer are reviewed. Additionally, delivery of antibiotics, gene therapy, and bacterial cells formulated in electrospray particles is discussed. Finally, vaccines as well as drug eluting particles for differentiation of stem cells and tissue engineering are highlighted. The article concludes with a discussion of where the future of electrospray technology can go to strengthen its foothold in the biomedical field.
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