1
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Wang L, Huang Y, Ren Y, Wang H, Ding Y, Ren G, Wang T, Li Z, Qiu J. Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes. Food Chem 2024; 451:139350. [PMID: 38663246 DOI: 10.1016/j.foodchem.2024.139350] [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: 12/12/2023] [Revised: 03/09/2024] [Accepted: 04/10/2024] [Indexed: 05/26/2024]
Abstract
The effects of ethanol on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (e-TBSQ and e-TBSR) were investigated. Ethanol restricted the gelatinization of Tartary buckwheat starch (TBS), which resulted an increase in ∆H, G' and G" as well as a decrease in apparent viscosity of e-TBSQ and e-TBSR. The particle size, scanning electron microscopy and X-ray diffraction results showed that ethanol influenced the morphological structure of TBS granules and the starch crystalline structure in e-TBSQ and e-TBSR changed from B-type to V-type when the ethanol concentration was 25%. Saturation transfer difference-nuclear magnetic resonance results revealed that ethanol weakened the binding ability of quercetin/rutin to TBS in e-TBSQ and e-TBSR, leading to a change in the binding site on the quercetin structural unit. The residual ungelatinized TBS granules in e-TBSQ and e-TBSR induced a high slowly digestible starch content, and thus displayed a "resistant-to-digestion".
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Affiliation(s)
- Libo Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China.
| | - Yilin Huang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Yanjuan Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Haoran Wang
- College of Food Science and Engineering, Beijing University of Agriculture, Changping, Beijing 102206, China
| | - Yue Ding
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Tongtong Wang
- Institute of Quality Standard and Testing Technology for Agri-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Zaigui Li
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Ju Qiu
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China.
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2
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Lai S, Xie H, Hu H, Ouyang K, Li G, Zhong J, Hu X, Xiong H, Zhao Q. V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility. Int J Biol Macromol 2024; 266:131092. [PMID: 38527678 DOI: 10.1016/j.ijbiomac.2024.131092] [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: 10/03/2023] [Revised: 03/04/2024] [Accepted: 03/20/2024] [Indexed: 03/27/2024]
Abstract
V-type granular starches (VGSs) were prepared via an ethanol-alkaline (EA) method using maize starch with different amylose contents, specifically, high amylose (HAM), normal maize starch (MS), and waxy maize starch (WS). The X-ray diffraction pattern of the native starch was completely transformed into a V-type pattern after the EA treatment, indicating a structural change in the starch granules. The VGSs prepared by HAM had highest relative crystallinity (31.8°), while the VGSs prepared by WS showed amorphous diffraction pattern. Excessive NaOH, however, would disrupt the formation of V-type structures and cause granular shape rupture. The quantity of double-helical structures, particularly those formed by amylopectin at the starch granules' periphery, significantly decreased. Conversely, single-helical structures formed by amylose increased. A notable rise in the relative crystallinity of V crystals. Four VGS samples, characterized by granular integrity, were chosen for the next investigation of physicochemical and digestive properties. VGS prepared from HAM exhibited higher granular integrity, lower cold-water swelling extent (59.0 and 161.0 cP), improved thermal stability (the value of breakdown as lower as 57.67 and 186.67 cP), and higher resistance to digestion (RS content was up to 10.38 % and 9.00 % higher than 5.86 % and 5.66 % of VGS prepared from WS and MS). The results confirmed that amylose content has a substantial impact on the microstructural and physicochemical properties of VGSs.
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Affiliation(s)
- Sixing Lai
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hexiang Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hao Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Genyuan Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Junbai Zhong
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Xing Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China.
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3
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Chen L, Huang G, Zhang Z, Zhang R, McClements DJ, Wang Y, Xu Z, Long J, Jin Z. Effects of frying on the surface oil absorption of wheat, potato, and pea starches. Int J Biol Macromol 2024; 264:130559. [PMID: 38431016 DOI: 10.1016/j.ijbiomac.2024.130559] [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: 12/21/2023] [Revised: 02/17/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
The effects of structural changes on surface oil absorption characteristics of wheat starch, pea starch and potato starch during frying under different water content (20%, 30%, 40%, 50%) were studied. Fried potato starch with a 40% water content exhibited the highest surface oil content. When the initial moisture content reached 30%, the scattering intensity of the crystal layer structure decreased for wheat and pea starches, while the scattering peak for potato starch completely disappeared. At 40% moisture content, the amorphous phase ratio values for fried potato, wheat and pea starches were 13.50%, 11.78% and 11.24%, respectively, and the nitrogen adsorption capacity of fried starch decreased in turn. These findings that the structure of potato starch was more susceptible to degradation compared to pea starch and wheat starch, resulting in higher surface oil absorbed by potato starch during frying process.
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Affiliation(s)
- Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
| | - Guifang Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | - Ruojie Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | | | - Yi Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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4
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Shao M, Junejo SA, Zhang B, Huang Q. Effects of explosion puffing on the native structural organization and oil adsorption properties of starch. Carbohydr Polym 2024; 324:121518. [PMID: 37985054 DOI: 10.1016/j.carbpol.2023.121518] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 10/11/2023] [Accepted: 10/18/2023] [Indexed: 11/22/2023]
Abstract
The effects of explosion puffing (EP) on the native structural organization (i.e., thermal properties, crystalline structure, short-range order, granule morphology and powder properties) and oil adsorption properties of puffed starch (PS) were investigated. The results showed that EP treatment could decrease the melting enthalpy of starch double helices and increase the V-type crystallinity. The highest V-type crystallinity (24.7 %) was obtained when the puffing pressure was 0.4 MPa and the starch:ethanol:water ratio was 1:2:1 (w/w). By controlling the puffing conditions, EP treatment can alter the morphology, and increase the particle size, flowability and specific surface area of PS. The high amorphous proportion and porous sheet structure of PS resulted in the highest oil adsorption capacity when the starch:ethanol:water ratio was 1:1:1 (w/w). Pearson correlation analysis showed that oil adsorption capacity was significantly and positively correlated with the 1022/995 cm-1 value and V-type crystallinity, but negatively correlated with bulk density and angle of repose. Furthermore, oil retention capacity was strongly dependent on V-type crystallinity. These findings demonstrated that EP is an innovative technology with the potential to enhance the V-type crystallinity and adsorption performance of starch.
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Affiliation(s)
- Miao Shao
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Shahid Ahmed Junejo
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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5
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Yao T, Sui Z, Janaswamy S. Complexing curcumin and resveratrol in the starch crystalline network alters in vitro starch digestion: Towards developing healthy food materials. Food Chem 2023; 425:136471. [PMID: 37269637 DOI: 10.1016/j.foodchem.2023.136471] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 05/15/2023] [Accepted: 05/25/2023] [Indexed: 06/05/2023]
Abstract
Starch is an abundant and common food ingredient capable of complexing with various bioactive compounds (BCs), including polyphenols. However, little information is available about using native starch network arrangement for the starch-BCs inclusion. Herein, two BCs, curcumin, and resveratrol, were undertaken to delineate the role of different starch crystalline types on their encapsulation efficiency. Four starches with different crystalline types, botanical sources, and amylose content were examined. The results suggest that B-type hexagonal packing is necessary to encapsulate curcumin and resveratrol successfully. The increase in XRD crystallinity while maintaining the FTIR band at 1048/1016 cm-1 suggests that BCs are likely entrapped inside the starch granule than attaching to the granule surface. A significant change in starch digestion is seen only for the B-starch complexes. Embedding BCs in the starch network and controlling starch digestion could be a cost-effective and valuable approach to designing and developing novel starch-based functional food ingredients.
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Affiliation(s)
- Tianming Yao
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
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6
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Li J, Zhou X, Jin Z. Encapsulation of monoglycerides in V-type granular starch prepared under different ethanol concentrations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Gao Q, Zheng J, Van der Meeren P, Xia J, Zhang B, Fu X, Huang Q. Complexation temperature regulation of the ordered structure of “empty” V-type starch. Carbohydr Polym 2022; 298:120086. [DOI: 10.1016/j.carbpol.2022.120086] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/17/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
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8
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Zong X, Wen L, Diao C, Wang Y, Li L. Changes and formation of residual starch in
Zaopei
during the fermentation process of strong‐flavor
Baijiu. STARCH-STARKE 2022. [DOI: 10.1002/star.202200080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Xuyan Zong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province Sichuan University of Science and Engineering Yibin Sichuan 644000 China
- College of Bioengineering Sichuan University of Science and Engineering Yibin Sichuan 644000 China
| | - Lei Wen
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province Sichuan University of Science and Engineering Yibin Sichuan 644000 China
- College of Bioengineering Sichuan University of Science and Engineering Yibin Sichuan 644000 China
| | - Chong Diao
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province Sichuan University of Science and Engineering Yibin Sichuan 644000 China
- College of Bioengineering Sichuan University of Science and Engineering Yibin Sichuan 644000 China
| | - Yanting Wang
- School of Landscape Architecture Beijing Forestry University Beijing 100000 China
| | - Li Li
- College of Bioengineering Sichuan University of Science and Engineering Yibin Sichuan 644000 China
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9
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Encapsulation and release kinetics of ethylene into “pre-formed” V-type starch and granular cold-water-soluble starch. Carbohydr Polym 2022; 287:119360. [DOI: 10.1016/j.carbpol.2022.119360] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/19/2022] [Accepted: 03/11/2022] [Indexed: 11/21/2022]
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10
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Li P, Kierulf A, Wang J, Yaghoobi M, Whaley J, Smoot J, Perez Herrera M, Abbaspourrad A. Fabrication of Charged Self-Assembling Patchy Particles Templated with Partially Gelatinized Starch. ACS APPLIED MATERIALS & INTERFACES 2022; 14:24955-24963. [PMID: 35588470 DOI: 10.1021/acsami.2c04738] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Starch, as a staple carbohydrate, is frequently used as a thickener to enhance food texture. As such, there is an increasing interest in studying starch modification to improve its thickening ability. Instead of the conventional mechanism of swelling-based thickening, the present work presents an alternative using starch-based patchy particles as a texturizer prepared through a bottom-up method by physically grafting small amaranth starch granules (∼1 μm) onto corn starch granules (>10 μm). After thermal treatment in aqueous ethanol, starches were partially gelatinized, and the particle stiffness was reduced. The corn starch and amaranth starch were modified to carry a negative charge and a positive charge, respectively. The hydrated swollen starch granules were centrifuged and dehydrated, which stitched particles together, forming a corona-shaped patchy structure with a negatively charged core and positively charged patches. The electrostatic interaction allowed particles to associate, and the pockets created in the flocs were able to trap more water. The enhanced water-holding capacity consequently contributed to a significantly higher storage modulus, loss modulus, and viscosity compared to the native starch and the mixed charged starch with the same blending ratio between amaranth and corn starch. The enhanced viscoelasticity was not affected by cooking and mechanical stress, which could be used as a shear-reversible thickener to modify texture with less raw ingredients, thus helping to reduce the amount of energy-dense starch in diets. This is the first time that the concept of patchy particles has been extended to food-grade ingredients with a facile and scalable method.
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Affiliation(s)
- Peilong Li
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - Arkaye Kierulf
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - Junyi Wang
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - Mohammad Yaghoobi
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - Judith Whaley
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - James Smoot
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - Mariana Perez Herrera
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - Alireza Abbaspourrad
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
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11
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Wang Y, McClements DJ, Long J, Qiu C, Sang S, Chen L, Xu Z, Jin Z. Structural transformation and oil absorption of starches with different crystal types during frying. Food Chem 2022; 390:133115. [PMID: 35567970 DOI: 10.1016/j.foodchem.2022.133115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 04/24/2022] [Accepted: 04/26/2022] [Indexed: 11/04/2022]
Abstract
The changes in the structure and oil absorption characteristics of three different crystalline starches under different initial moisture levels (20-50%) during frying were investigated. The granule morphology of potato starch was more severely disrupted during frying, especially under 40% moisture or higher. At 50% moisture, the crystallinity of potato starch decreased by 29.7% and the R1 value decreased by 0.17. The effect of frying treatment on the structural properties of wheat starch and pea bean starch was less than that of potato starch. At 30% moisture, the ΔH values for wheat starch, potato starch, and pea bean starch were 7.8, 5.5, and 8.1 J/g respectively. The above results showed that B-type potato starch was more susceptible to the effects during frying than A-type wheat and C-type pea bean starch, which led to more oil absorption of B-type potato starch than A-type wheat or C-type pea bean starch.
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Affiliation(s)
- Yi Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Jie Long
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Shangyuan Sang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Zhenlin Xu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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12
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Chen X, Zhang Z, Ji N, Li M, Wang Y, Xiong L, Sun Q. The effect of ethanol solution annealing on the physicochemical properties of pea and potato starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107428] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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13
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Li J, Zhou X, Jin Z. V-type granular starch prepared using aqueous-ethanol heat treatment at different ethanol concentrations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107176] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Li Y, Qi Y, Li H, Chen Z, Xu B. Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment. Int J Biol Macromol 2022; 194:594-601. [PMID: 34822822 DOI: 10.1016/j.ijbiomac.2021.11.102] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/09/2021] [Accepted: 11/15/2021] [Indexed: 11/18/2022]
Abstract
The granular cold water swelling oat starch was prepared by subcritical ethanol-water, and the changes of properties and structure on oat starch were investigated. The oat starch was modified at the temperature of 95 °C and ethanol concentration of 48% and showed a higher cold water swelling ability of 22.58 g/g, whereas native oat starch was 6.73 g/g. Modified oat starch granule was kept intact, and it was swollen when dispersing in the water. The gelatinization enthalpy declined to 0 J/g. The surface of modified oat starch granules was honeycomb and porous observed by scanning electron microscope. The X-ray diffraction showed the A-type crystal decreased and the V-type crystal increased, and the result was quantitatively confirmed by solid-state 13C NMR spectroscopy. The ratio of 1047 cm-1/1022 cm-1 (determined by Fourier transform infrared spectroscopy) of modified oat starch was decreased. The molecular weight distribution of modified oat starch was slightly reduced, and the amylose content increased from 26.18% to 31.68%, and only a small amount of carbohydrates leached during the modification. Subcritical ethanol-water modification improved the cold water swelling ability of oat starch. The starch crystals changed from A-type to V-type provide a potential mechanism of subcritical ethanol-water modified oat starch.
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Affiliation(s)
- Yuntong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible & Medicinal Plant, Jishou University, Jishou, Hunan 416000, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haiteng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhongwei Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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15
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Zhou X, Xing Y, Meng T, Li J, Chang Q, Zhao J, Jin Z. Preparation of V-type cold water-swelling starch by ethanolic extrusion. Carbohydr Polym 2021; 271:118400. [PMID: 34364547 DOI: 10.1016/j.carbpol.2021.118400] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 06/27/2021] [Accepted: 06/30/2021] [Indexed: 12/01/2022]
Abstract
Ethanolic extrusion was used to prepare V-type cold water-swelling starch (VCWSS). Effects of extrusion temperature, ratio of starch to ethanol, and ratio of starch to water on the properties of VCWSS were investigated. It was found that when the extrusion temperature was 100 °C, the ratio of starch to ethanol was 1:0.30, and the ratio of starch to water was 1:0.60, the resulting VCWSS could quickly swell into paste in cold water with the highest V-type relative crystallinity (12.90%) and cold paste viscosity (3058 cP). Then the formation mechanism of cold paste viscosity of VCWSS was evaluated. The cold paste viscosity of VCWSS was positively related to its V-type relative crystallinity. Extrusion destroyed the granular morphology of native starch, and VCWSS particles exhibited rock-like morphology that is much larger than the granules of native starch. Formation of the V-amylose-ethanol complex during extrusion was the direct cause of rapid hydration of VCWSS.
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Affiliation(s)
- Xing Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Yaru Xing
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Tingting Meng
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Jiaxin Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Qing Chang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, PR China.
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