1
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Shi J, Mao Y, Shi YC. Effects of crystallization temperature on structure and digestibility of spherulites formed from debranched high-amylose maize starch. Carbohydr Polym 2024; 342:122332. [PMID: 39048187 DOI: 10.1016/j.carbpol.2024.122332] [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: 01/27/2024] [Revised: 05/06/2024] [Accepted: 05/26/2024] [Indexed: 07/27/2024]
Abstract
High-amylose maize starch (69.3 % amylose) was debranched to increase the level of linear molecules and enhance the formation of spherulites. Debranched high-amylose maize starch (25 %, w/w) was heated to 180 °C in a Parr reactor followed by crystallization at different temperatures between 25 and 150 °C. The objectives of this study were to investigate the effects of crystallization temperature on the yield, morphology, structure, crystallinity, and digestibility of the spherulites formed. When the crystallization temperature was 150 °C, spherulites with negative birefringent sign were formed. High crystallization temperature caused molecular degradation and the degree of degradation was severe at 150 °C, resulting in relatively short chain amylose (DP < 150). When crystallized at 25 to 120 °C, spherulites with strong positive birefringence were produced. The long chain amylose was attributed to the positive birefringence. All spherulites had a predominant B-type crystalline structure. The spherulites with negative birefringence showed a lower degree of crystallinity and lower resistance to enzyme digestion, but all the spherulites with positive birefringence had a high resistant starch content (89-94 %). α-Amylase was not able to penetrate inside the spherulites as revealed by the confocal laser scanning microscopic images.
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Affiliation(s)
- Jialiang Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| | - Yimin Mao
- Department of Materials Science and Engineering, University of Maryland, College Park, MD 20742, USA; NIST Center for Neutron Research, National Institute of Standards and Technology, Gaithersburg, MD 20899, USA.
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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2
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Zhang Z, He X, Zeng C, Li Q, Xia H. Preparation of cassava starch-gelatin yolk-shell microspheres by water-in-water emulsion method. Carbohydr Polym 2024; 323:121461. [PMID: 37940319 DOI: 10.1016/j.carbpol.2023.121461] [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: 07/27/2023] [Revised: 10/03/2023] [Accepted: 10/04/2023] [Indexed: 11/10/2023]
Abstract
This paper reports the preparation and characterization of gelatin-cassava starch microspheres using the water-in-water emulsion technique. The effects of different weight ratios (10: 0, 9: 1, 8: 2, 7: 3, 6: 4, 5: 5) of starch to gelatin on the morphology, structure, thermal properties, and stability of microspheres were investigated. The morphology results showed that most microspheres had spherical shapes and smooth surfaces. When the weight ratio of starch to gelatin was 5: 5, the prepared microspheres formed a stable yolk-shell structure. The swelling capacity of the microspheres increased with the proportion of gelatin, up to 682.3 %. The gelatin and starch in the microspheres were compatible but not miscible. Compared with the native starch, the crystalline structure of microspheres changed from A-type to a mixture of B-type and V-type, and the relative crystallinity decreased. Differential scanning calorimetry results showed that the melting of microspheres involved both gelatin dissolution and starch gelatinization. Due to the formation of composite microspheres, the starch content decreased, and the release of reducing sugars from the microspheres upon hydrolysis was reduced. The gelatin-cassava starch microspheres are simple to prepare, biocompatible, and can be used as a potential material for microencapsulation.
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Affiliation(s)
- Zhirenyong Zhang
- School of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
| | - Xiaoxue He
- School of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China
| | - Chaoxi Zeng
- School of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China; Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China
| | - Qingming Li
- School of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
| | - Huiping Xia
- School of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China; Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
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3
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Mokhtari Z, Jafari SM, Ziaiifar AM, Cacciotti I. Extraction, purification and characterization of amylose from sago and corn: Morphological, structural and molecular comparison. Int J Biol Macromol 2024; 255:128237. [PMID: 37981288 DOI: 10.1016/j.ijbiomac.2023.128237] [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: 10/22/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
In the present work, a comprehensive study was carried out to better understand the molecular characteristics of amylose extracted from sago starch, using butanol as the extraction solvent. The sago derived amylose was compared with amylose extracted from corn starch and both characterized through different techniques, i.e. size exclusion chromatography, X-ray diffraction (XRD), Fourier transform infrared spectroscopy, Raman spectroscopy, Scanning electron microscopy, Atomic force microscopy and Zeta potential measurements. The purity of the amylose extracted from sago and corn was 99.20 % and 93.46 %, respectively. From XRD results, it was revealed that sago amylose had more crystallinity with high thermal stability compared to corn amylose. Based on Raman spectra, single and double helices formed in both extracted amyloses, but due to their intrinsic differences, the intensities associated with these helices varied for sago and corn amylose. Purified amyloses were shown to have two different forms of spherulite morphology: torus and spherical shapes with varying degrees of roughness. Our findings demonstrated that sago starch is a novel and low-cost source for supplying amylose, a promising polymer for different applications.
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Affiliation(s)
- Zohreh Mokhtari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Aman Mohammad Ziaiifar
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ilaria Cacciotti
- Engineering Department, INSTM RU, University of Rome "Niccolò Cusano", Rome, Italy
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4
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Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers. Food Chem 2023; 409:135269. [PMID: 36586258 DOI: 10.1016/j.foodchem.2022.135269] [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: 05/23/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
Here, we prepared novel composite gels composed of citrus insoluble nanofiber and amylose, and examined their potential to be used as fat replacers and inhibit lipid digestion. We further evaluated the effect of different nanofiber/amylose ratios on the texture, thermal stability, water distribution, microstructure and lipid digestion of the composite gels. The addition of nanofiber improved the hardness, gumminess, viscoelasticity, thermal stability, and water-holding capacity of the composite gels, as well as strengthen their interpenetrating three-dimensional network. The gel prepared at a nanofiber/amylose ratio of 1:4 could provide an oral sensory perception similar to that of cream and therefore can be used as a potential fat replacer. Moreover, the emulsion stabilized by nanofiber/amylose could well inhibit lipid digestion, and the nanofiber/amylose ratio of 1:4 could achieve the minimum release amount of free fatty acids (55.81%). These findings provide a reference for the development of potential fat replacers.
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5
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Shen L, Li J, Li Y. Resistant starch formation in rice: Genetic regulation and beyond. PLANT COMMUNICATIONS 2022; 3:100329. [PMID: 35576157 PMCID: PMC9251435 DOI: 10.1016/j.xplc.2022.100329] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 04/09/2022] [Accepted: 04/18/2022] [Indexed: 05/07/2023]
Abstract
Resistant starch (RS), a healthy dietary fiber, is a particular type of starch that has attracted much research attention in recent years. RS has important roles in reducing glycemic index, postprandial blood glucose levels, and serum cholesterol levels, thereby improving and preventing many diseases, such as diabetes, obesity, and cardiovascular disease. The formation of RS is influenced by intrinsic properties of starch (e.g., starch granule structure, starch crystal structure, and amylose-to-amylopectin ratio) and non-starch components (e.g., proteins, lipids, and sugars), as well as storage and processing conditions. Recent studies have revealed that several starch-synthesis-related genes (SSRGs) are crucial for the formation of RS during seed development. Several transcription factors and mRNA splicing factors have been shown to affect the expression or splicing of SSRGs that regulate RS content, suggesting their potential roles in RS formation. This review focuses mainly on recent research progress on the genetic regulation of RS content and discusses the emerging genetic and molecular mechanisms of RS formation in rice.
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Affiliation(s)
- Lisha Shen
- State Key Laboratory of Plant Cell and Chromosome Engineering, CAS Centre for Excellence in Molecular Plant Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China
| | - Jiayang Li
- State Key Laboratory of Plant Genomics and National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; The Innovative Academy of Seed Design, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Science, Beijing 100039, China.
| | - Yunhai Li
- State Key Laboratory of Plant Cell and Chromosome Engineering, CAS Centre for Excellence in Molecular Plant Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; The Innovative Academy of Seed Design, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Science, Beijing 100039, China.
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6
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Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch. Food Chem 2022; 371:131060. [PMID: 34555707 DOI: 10.1016/j.foodchem.2021.131060] [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: 02/02/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 11/22/2022]
Abstract
Potato starch spherulites (PSS) with different molecular weights were obtained by controlled enzymatic hydrolysis of potato amylose starch, followed by super-heated quenching treatment. The impact of enzymatic hydrolysis on mean particle diameter and molecular weight was observed, ranging from 355 to 57 nm. Structural and physicochemical characteristics of produced spherulites were determined using scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, differential scanning calorimetry and rheological measurements. Rheological analysis indicated that PSS sample was viscoelastic with shear-thinning behavior. PSS was found to exhibit weak B-type crystallinity, similarly to that in native starch. PSS25% had a higher thermal stability with 128.5 °C melting temperature. Microstructure confirmed there were small spherulites (1-3 μm) formed with hydrolyzed amylose starch, and starch with 15% enzymatic-hydrolysis degree was more beneficial to develop spherulite. These results may be useful in development of starch-based functional ingredients applied in plant-based foods as fat replacers, structure formers, or delivery systems.
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7
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Shi J, Sweedman MC, Shi YC. Structure, birefringence and digestibility of spherulites produced from debranched waxy maize starch. Int J Biol Macromol 2021; 183:1486-1494. [PMID: 34023370 DOI: 10.1016/j.ijbiomac.2021.05.127] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 05/17/2021] [Accepted: 05/18/2021] [Indexed: 11/16/2022]
Abstract
The objectives of this study were to debranch waxy maize starch by pullulanase, produce spherulites with different crystalline structures and birefringent properties by controlling crystallization conditions and determine how their structures were correlated with their digestibilities. The spherulites formed in water or 50% ethanol at 4 °C without mixing had a B-type crystalline structure. The birefringence sign was not uniform for the spherulites formed in water at 4 °C; some spherulites displayed negative birefringence. However, positive birefringence was observed for the spherulites formed in 50% ethanol at 4 °C, indicating starch chains were radially arranged. The spherulites crystallized in water at 50 °C followed by further crystallization at 4 °C had a predominate A-type crystalline pattern with positive birefringence in some particles, the highest resistant starch content (73.0%) and the highest degree of crystallinity (76%).
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Affiliation(s)
- Jialiang Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Michael C Sweedman
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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8
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Baeghbali S, Shahriari S, Pazuki G. Effect of pressure homogenization and modified starch on the viscosity of ketchup: Experimental and modeling. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Saeed Baeghbali
- Department of Food Science and Technology, Shahr‐e‐Qods Branch Islamic Azad University Tehran Iran
| | - Shahla Shahriari
- Department of Chemical Engineering, Shahr‐e‐Qods Branch Islamic Azad University Tehran Iran
| | - Gholamreza Pazuki
- Department of Chemical Engineering Amirkabir University of Technology (Tehran Polytechnic) Tehran Iran
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9
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Sun C, Fang Y. Replacement of Fat or Starch. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Citrate esterification of debranched waxy maize starch: Structural, physicochemical and amylolysis properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105704] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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11
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Hu Y, Li C, Regenstein JM, Wang L. Preparation and properties of potato amylose-based fat replacer using super-heated quenching. Carbohydr Polym 2019; 223:115020. [DOI: 10.1016/j.carbpol.2019.115020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 06/20/2019] [Accepted: 06/21/2019] [Indexed: 11/27/2022]
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12
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Moran E. Starch: Granule, Amylose-Amylopectin, Feed Preparation, and Recovery by the Fowl's Gastrointestinal Tract. J APPL POULTRY RES 2019. [DOI: 10.3382/japr/pfy046] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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13
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Jorge T, De Dea Lindner J, Mejia SMV, Mattioni B, Rotta J, Morés S, de Francisco A, Sant'Anna ES. Physicochemical study of pinhão flour as source of adjunct in beer production. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.507] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Thiago Jorge
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Rodovia Admar Gonzaga, 1346 88034-001 Florianópolis SC Brazil
| | - Juliano De Dea Lindner
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Rodovia Admar Gonzaga, 1346 88034-001 Florianópolis SC Brazil
| | - Sandra Milena Vasquez Mejia
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Rodovia Admar Gonzaga, 1346 88034-001 Florianópolis SC Brazil
| | - Bruna Mattioni
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Rodovia Admar Gonzaga, 1346 88034-001 Florianópolis SC Brazil
| | - Jefferson Rotta
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Rodovia Admar Gonzaga, 1346 88034-001 Florianópolis SC Brazil
| | - Silvane Morés
- Department of Chemistry and Biology; Federal Technological University of Paraná (UTFPR); Linha Santa Barbara, s/n 86601-970 Francisco Beltrão PR Brazil
| | - Alícia de Francisco
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Rodovia Admar Gonzaga, 1346 88034-001 Florianópolis SC Brazil
| | - Ernani Sebastião Sant'Anna
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Rodovia Admar Gonzaga, 1346 88034-001 Florianópolis SC Brazil
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14
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Shang Y, Chao C, Yu J, Copeland L, Wang S, Wang S. Starch Spherulites Prepared by a Combination of Enzymatic and Acid Hydrolysis of Normal Corn Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6357-6363. [PMID: 29863858 DOI: 10.1021/acs.jafc.8b01370] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This paper describes a new method to prepare spherulites from normal corn starch by a combination of enzymatic (mixtures of α-amylase and amyloglucosidase) and acid hydrolysis followed by recrystallization of the hydrolyzed products. The resulting spherulites contained a higher proportion of chains with a degree of polymerization (DP) of 6-12 and a lower proportion of chains with DP of 25-36, compared to those of native starch. The spherulites had an even particle size of about 2 μm and a typical B-type crystallinity. The amounts of long- and short-range molecular order of double helices in starch spherulites were larger, but the quality of starch crystallites was poorer, compared to that of native starch. This study showed an efficient method for preparing starch spherulites with uniform granule morphology and small particle size from normal corn starch. The ratios of α-amylase and amyloglucosidase in enzymatic hydrolysis had little effect on the structure of the starch spherulites.
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Affiliation(s)
| | | | | | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences , The University of Sydney , Sydney , NSW , Australia 2006
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Human Health, School of Medicine , Nankai University , Tianjin 300071 , China
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15
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Effect of molecular weight of starch on the properties of cassava starch microspheres prepared in aqueous two-phase system. Carbohydr Polym 2017; 177:334-340. [DOI: 10.1016/j.carbpol.2017.08.074] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 08/16/2017] [Accepted: 08/17/2017] [Indexed: 11/20/2022]
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16
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Ramírez-Hernández A, Aparicio-Saguilán A, Mata-Mata JL, González-García G, Hernández-Mendoza H, Báez-García E, Conde-Acevedo C. Clusters of starch-g-PCL and their effect on the physicochemical properties of films. STARCH-STARKE 2017. [DOI: 10.1002/star.201700135] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | - José L. Mata-Mata
- Exact Sciences Division, Department of Chemistry; University of Guanajuato; Guanajuato México
| | - Gerardo González-García
- Exact Sciences Division, Department of Chemistry; University of Guanajuato; Guanajuato México
| | | | - Eduardo Báez-García
- Exact Sciences Division, Department of Chemistry; University of Guanajuato; Guanajuato México
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17
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Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions. Food Chem 2017; 227:298-304. [DOI: 10.1016/j.foodchem.2017.01.092] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Revised: 01/12/2017] [Accepted: 01/17/2017] [Indexed: 11/21/2022]
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18
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Pilot scale production and in vitro gastro-small intestinal digestion of self-assembled recrystallised starch (SARS) structures. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Ramírez-Hernández A, Aparicio-Saguilán A, Reynoso-Meza G, Carrillo-Ahumada J. Multi-objective optimization of process conditions in the manufacturing of banana (Musa paradisiaca L.) starch/natural rubber films. Carbohydr Polym 2016; 157:1125-1133. [PMID: 27987814 DOI: 10.1016/j.carbpol.2016.10.083] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 10/24/2016] [Accepted: 10/27/2016] [Indexed: 12/21/2022]
Abstract
Multi-objective optimization was used to evaluate the effect of adding banana (Musa paradisiaca L.) starch and natural rubber (cis-1,4-poliisopreno) at different ratios (1-13w/w) to the manufacturing process of biodegradable films, specifically the effect on the biodegradability, crystallinity and moisture of the films. A structural characterization of the films was performed by X-ray diffraction, Fourier transform infrared spectroscopy and SEM, moisture and biodegradability properties were studied. The models obtained showed that degradability vs. moisture tend to be inversely proportional and crystallinity vs. degradability tend to be directly proportional. With respect to crystallinity vs. moisture behavior, it is observed that crystallinity remains constant when moisture values remain between 27 and 41%. Beyond this value there is an exponential increase in crystallinity. These results allow for predictions on the mechanical behavior that can occur in starch/rubber films.
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Affiliation(s)
- A Ramírez-Hernández
- Universidad del Papaloapan, Circuito Central 200, Colonia Parque Industrial, Tuxtepec, Oaxaca 68301, Mexico
| | - A Aparicio-Saguilán
- Universidad del Papaloapan, Circuito Central 200, Colonia Parque Industrial, Tuxtepec, Oaxaca 68301, Mexico
| | - G Reynoso-Meza
- Industrial and Systems Engineering Graduate Program (PPGEPS), Pontificia Universidade Católica do Paraná (PUCPR), Rua Imaculada Conceição, 1155, 80215-901 Curitiba, PR, Brazil
| | - J Carrillo-Ahumada
- Universidad del Papaloapan, Circuito Central 200, Colonia Parque Industrial, Tuxtepec, Oaxaca 68301, Mexico.
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20
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Spherulitic self-assembly of debranched starch from aqueous solution and its effect on enzyme digestibility. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes. Carbohydr Polym 2015; 133:171-8. [DOI: 10.1016/j.carbpol.2015.06.100] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Revised: 06/20/2015] [Accepted: 06/26/2015] [Indexed: 11/23/2022]
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22
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Andrabi SN, Wani IA, Gani A, Hamdani AM, Masoodi FA. Comparative study of physico-chemical and functional properties of starch extracted from two kidney bean (Phaseolus vulgarisL.) and green gram cultivars (Vigna radiataL.) grown in India. STARCH-STARKE 2015. [DOI: 10.1002/star.201500217] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Idrees Ahmed Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | | | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
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23
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Doblado-Maldonado AF, Gomand SV, Goderis B, Delcour JA. Methodologies for producing amylose: A review. Crit Rev Food Sci Nutr 2015; 57:407-417. [DOI: 10.1080/10408398.2014.954030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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24
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Doporto MC, Dini C, Viña SZ, García MA. Pachyrhizus ahiparoots and starches: Composition and functional properties related to their food uses. STARCH-STARKE 2013. [DOI: 10.1002/star.201300196] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- María C. Doporto
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
| | - Cecilia Dini
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
| | - Sonia Z. Viña
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
- Curso Bioquímica y Fitoquímica; Facultad Ciencias Agrarias y Forestales UNLP; Buenos Aires Argentina
| | - María A. García
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
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Jivan MJ, Madadlou A, Yarmand M. An attempt to cast light into starch nanocrystals preparation and cross-linking. Food Chem 2013; 141:1661-6. [DOI: 10.1016/j.foodchem.2013.04.071] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2012] [Revised: 03/25/2013] [Accepted: 04/23/2013] [Indexed: 11/25/2022]
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Cai L, Shi YC. Self-assembly of short linear chains to A- and B-type starch spherulites and their enzymatic digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10787-10797. [PMID: 24099235 DOI: 10.1021/jf402570e] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
A novel process combining enzymatic debranching, melting, and crystallization was developed to produce spherulites from short linear α-1,4-linked glucans (short-chain amylose, SCA) with controlled enzyme digestibility. SCA was obtained by completely debranching waxy maize starch at 50 °C and 25% solids in 0.01 M sodium acetate buffer. The mixture was then heated to 180 °C followed by cooling and crystallization to form well-developed spherulites. Multiple analytical techniques including light microscopy, scanning electron microscopy, differential scanning calorimetry, wide-angle X-ray diffraction, and synchrotron small-angle X-ray scattering (SAXS) covered over 5 orders of length scale and were applied to study the morphology and structure of the spherulites. Spherulites crystallized at low temperatures (4 and 25 °C) had a large size (5-10 μm), a B-type starch X-ray diffraction pattern, a lower melting temperature (70-110 °C), and a higher digestibility (Englyst method) compared to the spherulites crystallized at 50 °C, which had a small size (1-5 μm), an A-type diffraction pattern, a higher melting temperature (100-140 °C), and a lower digestibility. Intact spherulites along with small fragments were observed after digestion with a mixture of α-amyase and amyloglucosidase, indicating that digestion was not homogeneous and preferentially occurred in weak spherulites. A second exposure of the undigested residues to the amylases showed a similar digestive pattern as with the parent spherulites, suggesting that the spherulites were hydrolyzed by enzymes at essentially a constant digestion rate between 20 min and 3 h.
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Affiliation(s)
- Liming Cai
- Department of Grain Science and Industry, Kansas State University , Manhattan, Kansas 66506 , United States
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