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Deng B, Chen J, Li S, Liu J, Zhou Z, Qin Z, Wang H, Su M, Li L, Bai Z. An antibacterial packaging film based on amylose starch with quaternary ammonium salt chitosan and its application for meat preservation. Int J Biol Macromol 2024; 261:129706. [PMID: 38272422 DOI: 10.1016/j.ijbiomac.2024.129706] [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: 09/19/2023] [Revised: 01/11/2024] [Accepted: 01/22/2024] [Indexed: 01/27/2024]
Abstract
A new generation of food packaging films is gradually replacing traditional plastic packaging films because of their biodegradability, safety, and some functional properties such as anti-bacterial and oxidant resistance. In the present work, an antibacterial packing film based on amylose starch and 2-hydroxypropyl-trimethylammonium chloride chitosan (HTCC) was prepared for meat preservation. The interfacial bonding mechanism between amylose, HTCC, and glutaraldehyde (GA) was determined experimentally and through molecular dynamics (MD) simulation. The macromolecular chains of amylose starch and HTCC became entangled via inter-molecular H-bonds and then cross-linked with GA via the Schiff base reaction. The interaction of amylose starch and HTCC improved the mechanical properties of the amylose films. Compared with the amylose films, the tensile strength and elongation at break of the optimal HTCC/amylose films reached to 16.13 MPa (an increase of 206.65 %) and 53.86 % (an increase of 109.49 %). The HTCC/amylose films were found to provide obvious bacteriostatic performance, a relatively low cytotoxicity, the lower transmittance in the UV region, and thus the ability to enhance the preservation of fresh meat. These excellent characteristics therefore suggest that HTCC/amylose films might be promising candidates for application in antibacterial food packaging films.
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Affiliation(s)
- Bin Deng
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China; School of Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Jingwen Chen
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China; School of Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Shaobo Li
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China; School of Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Jing Liu
- School of Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Zhongkai Zhou
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China
| | - Zhu Qin
- Institute of Veterinary Immunology & Engineering, Jiangsu Academy of Agricultural Science, Nanjing, China
| | - Huixing Wang
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China
| | - Mengxiang Su
- School of Pharmacy, China Pharmaceutical University, Nanjing, China.
| | - Li Li
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China.
| | - Zongchun Bai
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China.
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Fan H, Yao X, Chen Z, Ma R, Bi Y, Wen Y, Li H, Wang J, Sun B. Study on the improvement of complexation efficiency and anti-digestibility of phenolic acids based on electrospun starch fibers. Food Res Int 2024; 177:113921. [PMID: 38225108 DOI: 10.1016/j.foodres.2023.113921] [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: 08/08/2023] [Revised: 12/12/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
Phenolic acids can be encapsulated by starch electrospun fibers, and the structural and functional properties of the electrospun fiber are affected by the chemical structure of phenolic acid. In this study, five phenolic acids (protocatechuic acid (PA), p-hydroxybenzoic acid (PHBA), p-coumaric acid (PCA), ferulic acid (FA), and caffeic acid (CA)) were chosen to prepare electrospun fibers with high amylose corn starch (HACS) at different voltages. Morphology and complexation efficiency results revealed that the electrospun fibers prepared at 21.0 kV were smooth and continuous with high encapsulation efficiency (EE) and loading efficiency (LE). The chemical structure of phenolic acid played an important role in the structure and properties of electrospun fibers by influencing the complexation of HACS with phenolic acids and the inhibitory effect of amylase. As a result, electrospun fibers containing HACS-CA inclusion complex had higher relative crystallinity (25.47 %), higher thermal degradation temperatures (356.17 °C), and the strongest resistance to digestion (starch digestive ratio = 22.98 %). It is evident that electrospun fibers containing HACS-phenolic acid inclusion complexes not only achieve high phenolic acid complexation efficiency, but also resist the effects of the gastric and small intestinal environment on phenolic acids, thereby improving the bioaccessibility of phenolic acids.
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Affiliation(s)
- Haoran Fan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
| | - Xu Yao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
| | - Zhijun Chen
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
| | - Ruolan Ma
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
| | - Yanhong Bi
- Jiangsu Provincial Key Construction Laboratory of Probiotics Preparation, Huaiyin Institute of Technology, Huaian 223003, P. R. China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Hongyan Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China.
| | - Jing Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
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Sun G, Zeng G, Hu C, Wang M. Research progress on the application of tristate water in preparation of starch‐based foaming materials. POLYM ENG SCI 2022. [DOI: 10.1002/pen.26180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Gang Sun
- National and Local Joint Engineering Research Center for Advanced Packaging Material and Technology Hunan University of Technology Zhuzhou People's Republic of China
- Hunan Key Laboratory of Biomass Fiber Functional Materials Hunan University of Technology Zhuzhou People's Republic of China
| | - Guangsheng Zeng
- Hunan Key Laboratory of Biomass Fiber Functional Materials Hunan University of Technology Zhuzhou People's Republic of China
- College of Electromechanical Engineering Changsha University Changsha People's Republic of China
| | - Can Hu
- Hunan Key Laboratory of Biomass Fiber Functional Materials Hunan University of Technology Zhuzhou People's Republic of China
| | - Mengli Wang
- National and Local Joint Engineering Research Center for Advanced Packaging Material and Technology Hunan University of Technology Zhuzhou People's Republic of China
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Veronica N, Liew CV, Heng PWS. Impact of Amylose-Amylopectin Ratio of Starches on the Mechanical Strength and Stability of Acetylsalicylic Acid Tablets. AAPS PharmSciTech 2022; 23:118. [PMID: 35445277 DOI: 10.1208/s12249-022-02266-0] [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: 12/22/2021] [Accepted: 03/23/2022] [Indexed: 11/30/2022] Open
Abstract
The two main components of starch - amylose and amylopectin, are responsible for its interaction with moisture. This study investigated how moisture sorption properties of the starches with different amylose-amylopectin ratio impacted tablet properties including drug stability. The starch samples were equilibrated to 33, 53, and 75% relative humidity (RH) and then assessed for tabletability, compactibility, and yield pressure. Effect of humidity on viscoelastic recovery was also evaluated. Tabletability and compactibility of high-amylose starch were better than that of high-amylopectin starch at 33 and 53% RH. However, at 75% RH, the reverse was observed. In terms of yield pressure, high-amylose starch had lower yield pressure than high-amylopectin starch. High-amylose starch tablets also exhibited lower extent of viscoelastic recovery than high-amylopectin starch tablets. The variations in the tableting properties were found to be related to relative locality of the sorbed moisture. Degradation of acetylsalicylic acid in high-amylose starch tablets at 75% RH, 40°C was less than the tablets with high-amylopectin starch. This observation could be attributed to the greater amount of water molecules binding sites in high-amylose starch. Furthermore, most of the sorbed moisture of high-amylose starch was internally absorbed moisture, therefore limiting the availability of diffusible sorbed moisture for degradation reaction. Findings from this study could provide better insights on the influence of amylose-amylopectin ratio on tableting properties and stability of moisture-sensitive drugs. This is of particular importance as starch is a common excipient in solid dosage forms.
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Mohammed AABA, Omran AAB, Hasan Z, Ilyas RA, Sapuan SM. Wheat Biocomposite Extraction, Structure, Properties and Characterization: A Review. Polymers (Basel) 2021; 13:polym13213624. [PMID: 34771181 PMCID: PMC8587943 DOI: 10.3390/polym13213624] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/24/2021] [Accepted: 10/07/2021] [Indexed: 12/15/2022] Open
Abstract
Biocomposite materials create a huge opportunity for a healthy and safe environment by replacing artificial plastic and materials with natural ingredients in a variety of applications. Furniture, construction materials, insulation, and packaging, as well as medical devices, can all benefit from biocomposite materials. Wheat is one of the world’s most widely cultivated crops. Due to its mechanical and physical properties, wheat starch, gluten, and fiber are vital in the biopolymer industry. Glycerol as a plasticizer considerably increased the elongation and water vapor permeability of wheat films. Wheat fiber developed mechanical and thermal properties as a result of various matrices; wheat gluten is water insoluble, elastic, non-toxic, and biodegradable, making it useful in biocomposite materials. This study looked at the feasibility of using wheat plant components such as wheat, gluten, and fiber in the biocomposite material industry.
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Affiliation(s)
- Abdulrahman A. B. A. Mohammed
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
| | - Abdoulhdi A. Borhana Omran
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
- Department of Mechanical Engineering, College of Engineering Science & Technology, Sebha University, Sabha 00218, Libya
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
| | - Zaimah Hasan
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
| | - R. A. Ilyas
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
- Centre for Advanced Composite Materials (CACM), Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
| | - S. M. Sapuan
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Advanced Engineering Materials and Composites Research Centre (AEMC), Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
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Succinylation of Polyallylamine: Influence on Biological Efficacy and the Formation of Electrospun Fibers. Polymers (Basel) 2021; 13:polym13172840. [PMID: 34502880 PMCID: PMC8433649 DOI: 10.3390/polym13172840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/17/2021] [Accepted: 08/21/2021] [Indexed: 11/17/2022] Open
Abstract
Succinylation of proteins is a commonly encountered reaction in biology and introduces negatively charged carboxylates on previously basic primary amine groups of amino acid residues. In analogy, this work investigates the succinylation of primary amines of the synthetic polyelectrolyte polyallylamine (PAA). It investigates the influence of the degree of succinylation on the cytotoxicity and antibacterial activity of the resulting polymers. Succinylation was performed in water with varying amounts of succinic anhydride and at different pH values. The PAA derivatives were analyzed in detail with respect to molecular structure using nuclear magnetic resonance and infrared absorbance spectroscopy. Polyelectrolyte and potentiometric charge titrations were used to elucidate charge ratios between primary amines and carboxylates in the polymers. The obtained materials were then evaluated with respect to their minimum inhibitory concentration against Staphylococcus aureus and Pseudomonas aeruginosa. The biocompatibility was assessed using mouse L929 fibroblasts. The degree of succinylation decreased cytotoxicity but more significantly reduced antibacterial efficacy, demonstrating the sensitivity of the fibroblast cells against this type of ampholytic polyelectrolytes. The obtained polymers were finally electrospun into microfiber webs in combination with neutral water-soluble polyvinyl alcohol. The resulting non-woven could have the potential to be used as wound dressing materials or coatings.
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Guo B, Wang Y, Pang M, Wu J, Hu X, Huang Z, Wang H, Xu S, Luo S, Liu C. Annealing treatment of amylose and amylopectin extracted from rice starch. Int J Biol Macromol 2020; 164:3496-3500. [DOI: 10.1016/j.ijbiomac.2020.08.245] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/07/2020] [Accepted: 08/31/2020] [Indexed: 10/23/2022]
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8
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High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105820] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Roy Goswami S, Wang S, Gnanasekar P, Chauhan P, Yan N. Catalyst-free esterification of high amylose starch with maleic anhydride in 1-butyl-3-methylimidazolium chloride: The effect of amylose content on the degree of MA substitution. Carbohydr Polym 2020; 234:115892. [PMID: 32070512 DOI: 10.1016/j.carbpol.2020.115892] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 01/15/2020] [Accepted: 01/18/2020] [Indexed: 12/15/2022]
Abstract
The limited reactivity of starch towards maleic anhydride (MA) affords maleate with a low degree of MA substitutions (CC and COOH groups). In this study, we investigated the relationship between the starch structure, controlled by its amylose (AM)/amylopectin (AP) ratio, and the DS of starch maleates using C4[mim]Cl as the recyclable media, and catalyst. The results indicated that starches with varying AM/AP ratio produced maleates with comparable CC groups (DSNMR = 0.06-0.07). Following dissolution, the high amylose (DStitration = 1.17, yield = 69.2 %) and regular starches (DStitration = 1.17; yield = 59.3 %) produced high DStitration maleates (COOH groups) at MA/AGU ratio of 12:1 (80 °C, 10 min). Comparatively, DStitration value of waxy starch maleates (DStitration = 0.88, yield = 59.3 %) was lower than AM-based starches, possibly due to the crosslinking tendency of AP branches consisting of carboxylic end-groups. Interestingly, DStitration value for EHCS (1.17) ranged between its bulk (DSNMR: 0.06) and surface distribution of MA (DSSXPS 1.7); therefore, we considered it reliable for future reference.
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Affiliation(s)
- Shrestha Roy Goswami
- Graduate Department of Forestry, John H. Daniels Faculty of Architecture, Landscape and Design, University of Toronto, 33 Willcocks Street, Toronto, ON M5S 3B3, Canada
| | - Sen Wang
- Department of Chemical Engineering & Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON, M5S 3E5, Canada
| | - Pitchaimari Gnanasekar
- Department of Chemical Engineering & Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON, M5S 3E5, Canada
| | - Prashant Chauhan
- Graduate Department of Forestry, John H. Daniels Faculty of Architecture, Landscape and Design, University of Toronto, 33 Willcocks Street, Toronto, ON M5S 3B3, Canada; Department of Chemical Engineering & Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON, M5S 3E5, Canada
| | - Ning Yan
- Graduate Department of Forestry, John H. Daniels Faculty of Architecture, Landscape and Design, University of Toronto, 33 Willcocks Street, Toronto, ON M5S 3B3, Canada; Department of Chemical Engineering & Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON, M5S 3E5, Canada.
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Shi M, Zhang M, Yang L, Li D, Yan Y, Huang X, Liu Y. Effect of Sodium Chloride on the Structure and Properties of Fried Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Miaomiao Shi
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
| | - Mingyue Zhang
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Liuzhi Yang
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Dan Li
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Yizhe Yan
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
| | - Xianqing Huang
- College of Food Science and TechnologyHenan Agricultural UniversityZhengzhou450002P. R. China
| | - Yanqi Liu
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
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Liu P, Li Y, Shang X, Xie F. Starch–zinc complex and its reinforcement effect on starch-based materials. Carbohydr Polym 2019; 206:528-538. [DOI: 10.1016/j.carbpol.2018.11.034] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 11/10/2018] [Accepted: 11/11/2018] [Indexed: 10/27/2022]
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12
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Li H, Gidley MJ, Dhital S. High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality. Compr Rev Food Sci Food Saf 2019; 18:362-379. [DOI: 10.1111/1541-4337.12416] [Citation(s) in RCA: 118] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 12/27/2022]
Affiliation(s)
- Haiteng Li
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Michael J. Gidley
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Sushil Dhital
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
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Ariyantoro AR, Katsuno N, Nishizu T. Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch. Foods 2018; 7:E133. [PMID: 30154327 PMCID: PMC6163500 DOI: 10.3390/foods7090133] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 08/17/2018] [Accepted: 08/24/2018] [Indexed: 11/23/2022] Open
Abstract
The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation⁻annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the properties of interest were the water-binding capacity (WBC), swelling power, paste clarity, solubility, pasting properties, stability ratio, and thermal and morphological characteristics. The dual modification process increased the physicochemical properties (WBC, swelling power, peak viscosity, and paste clarity) and increased the gelatinization temperature and gelatinization enthalpy (∆H), but had no effect on the morphological properties and X-ray diffraction patterns. A comparison of samples, made using each of the processes, showed that dual modification increased the stability ratio (more stable viscosity under thermal and shear stress), which was 0.69 for dual modified starch, compared with 0.64, 0.58 and 0.44 for native, succinylated, and annealed starches, respectively. The findings of the present study are of potential use in the food industry.
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Affiliation(s)
- Achmad Ridwan Ariyantoro
- Department of Food Science and Technology, Universitas Sebelas Maret, Jalan Ir. Sutami No. 36 A, Kentingan, Surakarta 57126, Indonesia.
- The United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
| | - Nakako Katsuno
- Department of Applied Life Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
| | - Takahisa Nishizu
- Department of Applied Life Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
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14
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Shi M, Li D, Yan Y, Liu Y. Effect of Moisture Content on Structure and Properties of Fried Potato Starch. STARCH-STARKE 2018. [DOI: 10.1002/star.201800012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Miaomiao Shi
- School of Food and Biological Engineering, Zhengzhou University of Light Industry; Zhengzhou 450002 P. R. China
- Collaborative Innovation Center of Food Production and Safety; Henan Province 450002 P. R. China
| | - Dan Li
- School of Food and Biological Engineering, Zhengzhou University of Light Industry; Zhengzhou 450002 P. R. China
- Collaborative Innovation Center of Food Production and Safety; Henan Province 450002 P. R. China
| | - Yizhe Yan
- School of Food and Biological Engineering, Zhengzhou University of Light Industry; Zhengzhou 450002 P. R. China
- Collaborative Innovation Center of Food Production and Safety; Henan Province 450002 P. R. China
| | - Yanqi Liu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry; Zhengzhou 450002 P. R. China
- Collaborative Innovation Center of Food Production and Safety; Henan Province 450002 P. R. China
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15
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16
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Zhang S, Wang C, Fu X, Liu H, Yu L, Qiao Q, Jiang T. A comparison study on phase transition and structure of cornstarch in dimethyl sulfoxide and ionic liquid systems. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.07.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Li D, Yang N, Jin Y, Zhou Y, Xie Z, Jin Z, Xu X. Changes in crystal structure and physicochemical properties of potato starch treated by induced electric field. Carbohydr Polym 2016; 153:535-541. [PMID: 27561526 DOI: 10.1016/j.carbpol.2016.08.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 08/05/2016] [Accepted: 08/06/2016] [Indexed: 11/29/2022]
Abstract
The effects of induced electric field (IEF) on the crystal structure and physicochemical properties of potato starch were investigated by subjecting identically treated control and electrically-modified samples to the same temperature history. Additionally, a method of combining IEF with heating for efficient modification of native polymer was also proposed. Results showed that the application of IEF at an electric voltage of 75V has a statistically significant effect on starch gelatinization and pasting properties, especially when combined with heating at 50°C. After treatment by the combination method for 96h, the gelatinization temperatures increased, which can be explained by the slight increase in the ratio of 1044/1015cm(-1) and relative crystallinity. Furthermore, IEF reduced granular swelling and therefore contributed to decreasing the peak, breakdown, and setback viscosity of potato starch. This study explores the potential of IEF as innovative technology for starch modification.
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Affiliation(s)
- Dandan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Yuyi Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengjun Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
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Yang Z, Swedlund P, Hemar Y, Mo G, Wei Y, Li Z, Wu Z. Effect of high hydrostatic pressure on the supramolecular structure of corn starch with different amylose contents. Int J Biol Macromol 2016; 85:604-14. [DOI: 10.1016/j.ijbiomac.2016.01.018] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 12/29/2015] [Accepted: 01/05/2016] [Indexed: 10/22/2022]
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Yang J, Xie F, Wen W, Chen L, Shang X, Liu P. Understanding the structural features of high-amylose maize starch through hydrothermal treatment. Int J Biol Macromol 2016; 84:268-74. [DOI: 10.1016/j.ijbiomac.2015.12.033] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 11/25/2015] [Accepted: 12/11/2015] [Indexed: 11/29/2022]
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Abstract
The phase transition of waxy and normal wheat starches was systematically studied by light microscopy (LM) with a hot-stage, confocal laser scanning microscopy (CLSM) and differential scanning calorimetry (DSC). While being heated in water, waxy wheat starch showed a higher gelatinization enthalpy than that for the normal starch, which was also verified by the changes in birefringence. As confirmed by LM and CLSM, starch granules displayed an increased swelling degree with temperature increasing, and the gelatinization initially occurred at the hilum (botanical center) of the granules and then spread rapidly to the periphery. While the temperature range of birefringence was narrower than that of granule size change, the crystalline structure was melted at lower temperatures than those for the molecular orders. These results indicate that starch gelatinization was a complex process rather than a simple order-to-disorder granule transition.
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Müller P, Kapin É, Fekete E. Effects of preparation methods on the structure and mechanical properties of wet conditioned starch/montmorillonite nanocomposite films. Carbohydr Polym 2014; 113:569-76. [PMID: 25256520 DOI: 10.1016/j.carbpol.2014.07.054] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2014] [Revised: 07/17/2014] [Accepted: 07/18/2014] [Indexed: 11/25/2022]
Abstract
TPS/Na-montmorillonite nanocomposite films were prepared by solution and melt blending. Clay content changed between 0 and 25 wt% based on the amount of dry starch. Structure, tensile properties, and water content of wet conditioned films were determined as a function of clay content. Intercalated structure and VH-type crystallinity of starch were found for all the nanocomposites independently of clay and plasticizer content or preparation method, but at larger than 10 wt% clay content nanocomposites prepared by melt intercalation contained aggregated particles as well. In spite of the incomplete exfoliation clay reinforces TPS considerably. Preparation method has a strong influence on mechanical properties of wet conditioned films. Mechanical properties of the conditioned samples prepared by solution homogenization are much better than those of nanocomposites prepared by melt blending. Water, which was either adsorbed or bonded in the composites in conditioning or solution mixing process, respectively, has different effect on mechanical properties.
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Affiliation(s)
- Péter Müller
- Laboratory of Plastics and Rubber Technology, Department of Physical Chemistry and Materials Science, Budapest University of Technology and Economics, PO Box 91, H-1521 Budapest, Hungary; Institute of Materials and Environmental Chemistry, Research Centre for Natural Sciences, Hungarian Academy of Sciences, PO Box 17, H-1525 Budapest, Hungary
| | - Éva Kapin
- Laboratory of Plastics and Rubber Technology, Department of Physical Chemistry and Materials Science, Budapest University of Technology and Economics, PO Box 91, H-1521 Budapest, Hungary; Institute of Materials and Environmental Chemistry, Research Centre for Natural Sciences, Hungarian Academy of Sciences, PO Box 17, H-1525 Budapest, Hungary
| | - Erika Fekete
- Laboratory of Plastics and Rubber Technology, Department of Physical Chemistry and Materials Science, Budapest University of Technology and Economics, PO Box 91, H-1521 Budapest, Hungary; Institute of Materials and Environmental Chemistry, Research Centre for Natural Sciences, Hungarian Academy of Sciences, PO Box 17, H-1525 Budapest, Hungary.
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Kipping T, Rein H. A new method for the continuous production of single dosed controlled release matrix systems based on hot-melt extruded starch: Analysis of relevant process parameters and implementation of an in-process control. Eur J Pharm Biopharm 2013; 84:156-71. [DOI: 10.1016/j.ejpb.2012.12.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2012] [Revised: 12/11/2012] [Accepted: 12/14/2012] [Indexed: 10/27/2022]
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Liang Z, Yan-fei W, Hong-sheng L, Nuo-zi Z, Xing-xun L, Ling C, Long Y. DEVELOPMENT OF CAPSULES FROM NATURAL PLAN POLYMERS. ACTA POLYM SIN 2012. [DOI: 10.3724/sp.j.1105.2013.12220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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ZHANG L, WANG Y, LIU H, ZHANG N, LIU X, CHEN L, YU L. DEVELOPMENT OF CAPSULES FROM NATURAL PLAN POLYMERS. ACTA POLYM SIN 2012. [DOI: 10.3724/sp.j.1105.2012.12220] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Liu WC, Halley PJ, Gilbert RG. Mechanism of Degradation of Starch, a Highly Branched Polymer, during Extrusion. Macromolecules 2010. [DOI: 10.1021/ma100067x] [Citation(s) in RCA: 195] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wei-Chen Liu
- Centre for Nutrition & Food Sciences, School of Land Crop & Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia
| | - Peter J. Halley
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, Qld 4072, Australia
| | - Robert G. Gilbert
- Centre for Nutrition & Food Sciences, School of Land Crop & Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia
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Han SH, Kim MJ, Lee SW, Rhee C. Influence of Reheating Method and Water Content on Change of the Physicochemical Properties of Retrograded Rice Starch. STARCH-STARKE 2009. [DOI: 10.1002/star.200800096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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