1
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Yi M, Tang X, Liang S, He R, Huang T, Lin Q, Zhang R. Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food. Food Chem 2024; 446:138841. [PMID: 38428082 DOI: 10.1016/j.foodchem.2024.138841] [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: 08/28/2023] [Revised: 02/16/2024] [Accepted: 02/21/2024] [Indexed: 03/03/2024]
Abstract
Native starch has poor stability and usually requires modification to expand its industrial application range. Commonly used methods are physical, chemical, enzymatic and compound modification. Microwave radiation, as a kind of physical method, is promising due to its uniform energy radiation, greenness, safety, non-toxicity. It can meet the demand of consumers for safe food. Microwave-assisted modification with other methods can directly or indirectly affect the structure of starch granules to obtain modified starch with high degree of substitution and low viscosity, and the modification efficiency is greatly improved. This paper reviews the effect of microwave radiation on the physicochemical properties of starch, such as granule morphology, crystallization characteristics, and gelatinization characteristics, as well as the application of microwave radiation in starch modification and starch food processing. It provides theoretical references and suggestions for the research of microwave heating modified starch and the deep processing of starchy foods.
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Affiliation(s)
- Mingxia Yi
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Xuchong Tang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China.
| | - Shaoxiong Liang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Ren He
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Tingting Huang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Qing Lin
- Ba Ye Cao Health Industry Research Institute (Xiamen) Co., Ltd, Xiamen 361021, China
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2
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Zhang G, Chen Y, Pan J, Qiu Y, Cui P, Lyu F, Zhang J. Effect of guar gum on the physicochemical properties and in vitro digestive characteristics of extruded starches. Int J Biol Macromol 2024; 275:133176. [PMID: 38880449 DOI: 10.1016/j.ijbiomac.2024.133176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 05/10/2024] [Accepted: 06/13/2024] [Indexed: 06/18/2024]
Abstract
The present study assessed the impact of guar gum (GG) on the physical and chemical attributes and the in vitro digestibility of maize starch (MS), pea starch (PS), and sweet potato starch (SPS) subjected to extrusion treatment. Starch with 25 % moisture content and combined with GG in a 9:1 ratio was selected for extrusion. Scanning electron microscopy and differential scanning calorimetry reveal that extrusion disrupts the ordered structure of starch and induces aggregation of starch granules, resulting in a more cohesive structure, and GG addition led to the further evolution of this structure into a more intricate and irregular form. Rheological assessments demonstrated a remarkable enhancement in the gelatinization characteristics of starch with GG addition, which led to elevated flow resistance and increased viscosity. On evaluating the in vitro digestive characteristics, we noted that adding GG to starch augmented the levels of slow-digestible starch and resistant starch. Consequently, this resulted in diminished digestibility and a lowered glycemic index. In summary, GG synergistically interacts with starch, forming intricately assimilable components. Moreover, the effects of extrusion vary across different starches, which proves advantageous for SPS and GG amalgamation, thereby enhancing their resistant components. Conversely, extrusion manifests contrasting outcomes for MS and PS.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014. PR China
| | - Yutong Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014. PR China
| | - Jiaxin Pan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014. PR China
| | - Yue Qiu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014. PR China
| | - Pengbo Cui
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014. PR China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014. PR China
| | - Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014. PR China.
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3
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Zhang G, Yin ZZ, Zuo X, Chen H, Chen G, Gao J, Kong Y. Carboxymethyl potato starch hydrogels encapsulated cyclodextrin metal-organic frameworks for enantioselective loading of S-naproxen and its programmed release. Int J Biol Macromol 2024; 262:130013. [PMID: 38340930 DOI: 10.1016/j.ijbiomac.2024.130013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 01/16/2024] [Accepted: 02/05/2024] [Indexed: 02/12/2024]
Abstract
A natural polysaccharide-based vehicle is facilely prepared for enantioselective loading of S-naproxen (S-NPX) and its programmed release. Cyclodextrin metal-organic frameworks (CD-MOF) are synthesized through the coordination of K+ with γ-cyclodextrin (γ-CD). Compared with R-NPX, the CD-MOF preferably combines with S-NPX, which can be confirmed by the thermodynamic calculations. The S-NPX loaded CD-MOF (CD-MOF-S-NPX) is grafted with disulfide bond (-S-S-) to improve its hydrophobicity, and the loaded S-NPX is further encapsulated in the chiral cavity of γ-CD by carboxymethyl potato starch (CPS) hydrogels. The intermolecular hydrogen bonding of the CPS hydrogels is prone to be destroyed in mildly basic media (∼pH 8.0), resulting in the swelling of the hydrogels; the -S-S- linkage in the vehicle can be cleaved in the presence of glutathione (GSH), leading to the collapse of the CD-MOF. Therefore, the programmed release of S-NPX can be achieved. Also in this work, the release kinetics is investigated, and the results indicate that the release of S-NPX is controlled by the Higuchi model.
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Affiliation(s)
- Guodong Zhang
- Jiangsu Key Laboratory of Advanced Catalytic Materials and Technology, School of Petrochemical Engineering, Changzhou University, Changzhou 213164, China
| | - Zheng-Zhi Yin
- College of Biological, Chemical Sciences and Engineering, Jiaxing University, Jiaxing 314001, China.
| | - Xiaoming Zuo
- Department of Pharmacy, Changzhou No.3 People's Hospital, Changzhou 213001, China
| | - Haiying Chen
- Department of Pharmacy, Changzhou No.3 People's Hospital, Changzhou 213001, China
| | - Guochun Chen
- Department of Infection, Changzhou No.3 People's Hospital, Changzhou 213001, China
| | - Jun Gao
- Department of Orthopedics, Changzhou Municipal Hospital of Traditional Chinese Medicine, Changzhou 213003, China
| | - Yong Kong
- Jiangsu Key Laboratory of Advanced Catalytic Materials and Technology, School of Petrochemical Engineering, Changzhou University, Changzhou 213164, China.
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4
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Zarski A, Kapusniak K, Ptak S, Rudlicka M, Coseri S, Kapusniak J. Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities. Polymers (Basel) 2024; 16:597. [PMID: 38475281 DOI: 10.3390/polym16050597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).
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Affiliation(s)
- Arkadiusz Zarski
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Kamila Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sylwia Ptak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Magdalena Rudlicka
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sergiu Coseri
- "Petru Poni" Institute of Macromolecular Chemistry, Romanian Academy, 41 A, Gr. Ghica Voda Alley, 700487 Iasi, Romania
| | - Janusz Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
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5
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Zhao Y, Tu D, Wang D, Xu J, Zhuang W, Wu F, Tian Y. Structural and property changes of starch derivatives under microwave field: A review. Int J Biol Macromol 2024; 256:128465. [PMID: 38029893 DOI: 10.1016/j.ijbiomac.2023.128465] [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: 08/22/2023] [Revised: 10/17/2023] [Accepted: 11/25/2023] [Indexed: 12/01/2023]
Abstract
Native starches are commonly modified for desired properties because of their limited applications. Among various modifications, microwave irradiation has been gaining strong interests and becoming a focal area to transform starch during the last few years. Such interests reside in microwave irradiation's high heating rates, lesser extent of loss in nutritional qualities, and so on when compared with other approaches. This review summaries the effects of microwave field on the structural (e.g. morphology characteristic, lamellae structure, crystallinity, and molecular structure) and physicochemical properties (e.g. pasting properties and gelatinization) of naturally existing starch derivatives. Different microwave-assisted chemical derivatizations can directly or indirectly affect starch structure from the macroscopic to the microscopic level, thereby resulting in various functionalities. Moreover, conventional starch modification processes can be optimized by applying microwave irradiation to obtain modified starch with high degree of substitution and low viscosity. The future research will help to better understand the structural changes of microwave-assisted starch chemical derivatization and thereby creating a wide range of functionalities.
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Affiliation(s)
- Yingting Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, 350002, China
| | - Dongkun Tu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Danni Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingxin Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Weijing Zhuang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, 350002, China
| | - Fuhan Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuting Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, 350002, China.
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6
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Li D, Liu R, Tao Y, Shi Y, Wang P, Han Y. Enhancement of the carboxymethylation of corn starch via induced electric field. Carbohydr Polym 2023; 319:121137. [PMID: 37567727 DOI: 10.1016/j.carbpol.2023.121137] [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: 03/07/2023] [Revised: 06/12/2023] [Accepted: 06/19/2023] [Indexed: 08/13/2023]
Abstract
This study aimed to enhance the synthesis of carboxymethyl starch (CMS) by induced electric field (IEF). Corn starch was alkalized, pumped into IEF system, and then reacted with monochloroacetic acid at excitation voltages of 0-400 V. IEF enhanced the carboxymethylation by accelerating the rate of OH- and ClCH2COO- attacking starch particles and slightly intensifying the thermal effect by ~7.1 °C (30 min). Compared with the control (0 V), IEF increased the degree of substitution and reaction efficiency by 0.056-0.148 and 9.37-24.56 %, caused more destruction in starch granular and crystal structure, and thus increased its water solubility, swelling power, and paste transparency. Furthermore, some new crystals were formed during IEF treatment, which enhanced the thermostability of CMS, showing an increase of the maximum decomposition temperature by 16-26 °C. Overall, the results classified that IEF could improve the carboxymethylation and enhance the thermostability of products, which provided guides for the applications of electro-techniques in starch modification involving charged species.
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Affiliation(s)
- Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Ruyuan Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yaning Shi
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
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7
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Zhang G, Xuan Y, Lyu F, Ding Y. Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture. Int J Biol Macromol 2023; 242:124594. [PMID: 37116848 DOI: 10.1016/j.ijbiomac.2023.124594] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 04/17/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
Effects of heat moisture treatment (HMT), extrusion treatment (ET), and the combination treatment (HMT-ET) on microstructural, physicochemical properties, and starch digestibility of brown rice flour (BRF) were investigated. With a rise in resistant starch (RS), melting temperature, and a decrease in swelling capacity (SC), peak viscosity, and apparent amylose content (AAC), the HMT-ET BRF showed a significant lower expected glycemic index (eGI) than HMT and ET. XRD and FTIR results showed ET, HMT-ET caused the transition of starch crystals from amorphous to crystalline region, suggesting the formation of the starch-lipid complex. The analysis of DSC and RVA proved HMT-ET flours induced starch gelatinization and inhibited the starch retrogradation of BRF compared with the other three flours. Correlation analysis suggested that the combined effect of HMT and ET was response for the changes in physicochemical properties and reduction of in vitro starch digestibility. Overall, the BRF after HMT-ET with improved physicochemical properties and starch digestibility could be better utilized as a good substitute for carbohydrate sources.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yang Xuan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
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8
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Bangar SP, Singh A, Ashogbon AO, Bobade H. Ball-milling: A sustainable and green approach for starch modification. Int J Biol Macromol 2023; 237:124069. [PMID: 36940765 DOI: 10.1016/j.ijbiomac.2023.124069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 03/06/2023] [Accepted: 03/14/2023] [Indexed: 03/23/2023]
Abstract
Ball-milling is a low-cost and green technology that offers mechanical actions (shear, friction, collision, and impact) to modify and reduce starch to nanoscale size. It is one of the physical modification techniques used to reduce the relative crystallinity and improve the digestibility of starch to their better utility. Ball-milling alters surface morphology, improving the overall surface area and texture of starch granules. This approach also can improve functional properties, including swelling, solubility, and water solubility, with increased energy supplied. Further, the increased surface area of starch particles and subsequent increase in active sites enhance chemical reactions and alteration in structural transformations and physical and chemical properties. This review is about current information on the impact of ball-milling on the compositions, fine structures, morphological, thermal, and rheological characteristics of starch granules. Furthermore, ball-milling is an efficient approach for the development of high-quality starches for applications in the food and non-food industries. There is also an attempt to compare ball-milled starches from various botanical sources.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, SC, USA.
| | - Arashdeep Singh
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | | | - Hanuman Bobade
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
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9
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Li Z, Kong H, Li Z, Gu Z, Ban X, Hong Y, Cheng L, Li C. Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances. Compr Rev Food Sci Food Saf 2023; 22:1597-1612. [PMID: 36789798 DOI: 10.1111/1541-4337.13122] [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: 09/18/2022] [Revised: 01/15/2023] [Accepted: 01/25/2023] [Indexed: 02/16/2023]
Abstract
Starch-based sugars are an important group of starch derivatives used in food, medicine, chemistry, and other fields. The production of starch sugars involves starch liquefaction and saccharification processes. The production cost of starch sugars can be reduced by increasing the initial concentration of starch slurry. However, the usage of the highly concentrated starch slurry is characterized by challenges such as low reaction efficiency and poor product performance during the liquefaction and saccharification processes. In this study, we endeavored to provide a reference guide for improving high-concentration starch sugar production. Thus, we reviewed the effects of substrate concentration on the starch sugar production process and summarized several potential strategies. These regulation strategies, such as physical field pretreatment, complex enzyme-assisted, and temperature control, can significantly increase the starch concentration and mitigate the challenges of using highly concentrated starch slurry. We believe that highly concentrated starch sugar production will achieve a qualitative leap in the future. This review provides theoretical guidance and highlights the importance of high concentration in starch-based sugar production. Further studies are needed to explore the fine structure and enzyme attack mode during the liquefaction and saccharification processes to regulate the production of more targeted products.
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Affiliation(s)
- Zexi Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Haocun Kong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhaofeng Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Zhengbiao Gu
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xiaofeng Ban
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yan Hong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Li Cheng
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Caiming Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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10
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Sahoo B, Roy A. Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
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11
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Zhou D, Yang G, Tian Y, Kang J, Wang S. Different effects of radio frequency and heat block treatments on multi-scale structure and pasting properties of maize, potato, and pea starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Effect of amylose content on the preparation for carboxymethyl starch/pullulan electrospun nanofibers and their properties as encapsulants of thymol. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Tang H, He Q, Li Y, Liu X. Sulfonated carboxymethyl debranched starch: Preparation, performance and application. JOURNAL OF POLYMER RESEARCH 2022. [DOI: 10.1007/s10965-022-03223-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Adewale P, Yancheshmeh MS, Lam E. Starch modification for non-food, industrial applications: Market intelligence and critical review. Carbohydr Polym 2022; 291:119590. [DOI: 10.1016/j.carbpol.2022.119590] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/20/2022] [Accepted: 05/05/2022] [Indexed: 12/15/2022]
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15
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Lin D, Ma Y, Qin W, Loy DA, Chen H, Zhang Q. The structure, properties and potential probiotic properties of starch-pectin blend: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107644] [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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16
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Structural and mechanistic insights into starch microgel/anthocyanin complex assembly and controlled release performance. Int J Biol Macromol 2022; 213:718-727. [PMID: 35636527 DOI: 10.1016/j.ijbiomac.2022.05.166] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 05/24/2022] [Accepted: 05/24/2022] [Indexed: 11/23/2022]
Abstract
We report a self-assembly method for the fabrication of multilayer-starch-based microgels used for anthocyanin encapsulation. Alcohol-heating treatment and ionization reactions were employed to reduce the crystallinity of starch and introduce ionic groups on the molecule to further cross-link it with sodium trimetaphosphate and produce a starch microgel. The molecular interactions between the starch and the anthocyanins facilitated the anthocyanin encapsulation and the starch-microgel/anthocyanin complexes with one, two, and three self-assembled layers were obtained. The Lay-1 microgel exhibited an encapsulation efficiency of 50.1% when the anthocyanin concentration, cross-linking starch concentration, contact time, and temperature were 0.25 mg/mL, 1.5 mg/mL, 3 h, and 40 °C, respectively. An increase in the number of layers resulted in a more compact microgel structure with the zeta potential presenting variations upon structural changes. Furthermore, the encapsulated anthocyanins presented a slow release from Lay-1, while the multilayered microgels (Lay-2 and Lay-3) displayed outstanding encapsulation stability. This study gives an insight on the encapsulation and release of anthocyanins by starch microgels, and provides a novel strategy for the design of starch-based encapsulation materials presenting great stability.
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17
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Wang W, Liu T, Zhi W, Zhou Y, Hu A, Zheng J. Study on the Preparation and Digestibility of Malic Acid Sweet Potato Starch Ester under Microwave Assistance. STARCH-STARKE 2022. [DOI: 10.1002/star.202200011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Wei Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
| | - Tiantian Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
| | - Wenli Zhi
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
| | - Yu Zhou
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
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Qi B, Yang S, Zhao Y, Wang Y, Yang X, Chen S, Wu Y, Pan C, Hu X, Li C, Wang L. Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods. Gels 2022; 8:gels8030162. [PMID: 35323275 PMCID: PMC8951826 DOI: 10.3390/gels8030162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/28/2022] [Accepted: 03/03/2022] [Indexed: 02/04/2023] Open
Abstract
The microwave-assisted carboxymethylation of agar to improve its physicochemical properties was investigated. Microwave power, reaction time, and temperature, ethanol concentration, and amounts of chloroacetic acid and sodium hydroxide were assessed for their effects on synthetic yield and degree of substitution (DS). All factors were positively correlated with DS within a certain range. Using optimized conditions, samples with different DS were prepared, and the physicochemical properties of unmodified and carboxymethyl agars prepared by microwave and conventional methods were compared. Carboxymethylation significantly changed the physicochemical properties of the agar, improving gel transparency and reducing dissolution temperature, gel strength, gel hardness, molecular weight, and molecular size; DS was the key factor. Specifically, higher DS values resulted in greater changes. The microwave-assisted method significantly shortened the reaction time and preserved molecular weight, gel strength, and texture hardness of the agar. Therefore, as an environmentally friendly method, microwave-assisted synthesis shows great promise for producing carboxymethyl agar.
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Affiliation(s)
- Bo Qi
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shaoling Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Huaihai Institute of Technology, Lianyungang 222005, China
- Correspondence: (S.Y.); (Y.Z.)
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Correspondence: (S.Y.); (Y.Z.)
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Xiao Hu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Lunan Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Hangzhou PuYu Technology Development Co., Ltd., Hangzhou 311300, China
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19
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Su CY, Li D, Wang LJ, Wang Y. Biodegradation behavior and digestive properties of starch-based film for food packaging - a review. Crit Rev Food Sci Nutr 2022; 63:6923-6945. [PMID: 35142240 DOI: 10.1080/10408398.2022.2036097] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Non-degradable plastic places a serious burden on the environment, so consumers and researchers are working to develop biodegradable, safe, and sustainable food packaging materials. The starch-based film has become emerging material for food packaging. Not only does it shows excellent physicochemical properties, but also provides the desired degradation characteristics after use or the digestive properties after consumption, thus needing to comprehensively evaluate the quality of starch-based food packaging materials. This review summarizes the degradation behavior of the starch-based film in different degradation environments, and compares the suitability of degradation environments. Besides, the physicochemical properties of the composite or blend film during the degradation process were further discussed. The factors affecting the digestibility of starch-based edible film were reviewed and analyzed. Finally, the application and the future trend of the biodegradable starch-based film in the food packaging field were proposed. Future studies should combine and evaluate the physical properties and biodegradability of the composite/blend film, to develop food packaging materials with good characteristics and biodegradability.
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Affiliation(s)
- Chun-Yan Su
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
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20
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Gong W, Shi B, Zeng FK, Dong N, Lei Z, Liu J. Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid. J Food Sci 2021; 87:427-437. [PMID: 34953084 DOI: 10.1111/1750-3841.16000] [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: 06/28/2021] [Revised: 10/19/2021] [Accepted: 11/07/2021] [Indexed: 11/28/2022]
Abstract
Fresh-cut potato slices are very popular in the service of hot-pots. However, the gelatinized starch easily escaping from the potato cells during cooking causes the thickening of beef tallow or soup in the hot-pot. Thus, acetic acid is considered for solving the problem of potato slices. Besides, the nutritional and quality characteristics of potato slices are also evaluated in this study. Results show that 1.0%-1.5% (v/v) acetic acid treatment can decrease mass loss and starch digestion rate, and delay the degradation of ascorbic acid and deterioration of color and texture of potato slices. Such treatment also inhibits membrane oxidation and PPO activity, and increase the total phenolic accumulation of potato slice in 7-day storage. The cell wall integrity of the potato slice is strengthened by acetic acid treatment, providing a strategy for the improvement of the boiling resistance of potato slice, and endowing potato slice with the digesting resistance. PRACTICAL APPLICATION: Acid pretreatment would cause the intensification of potato cell wall, which finally decrease the in vitro digestibility through decrease of leakage of gelatinized starch from potato cell and the contact between gelatinized starch and digesting enzyme. This observation proved that the integrity of cell structure in vegetable is important for their processing quality improvement (especially for their hardness improvement after heating or fermentation).
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Affiliation(s)
- Weihua Gong
- National and Local United Engineering Laboratory of Integrative Utilization Technology of Eucommia Ulmoides, Jishou University, Jishou, P. R. China
| | - Bingyan Shi
- School of Liquor & Food Engineering, Guizhou University, Guiyang, P. R. China
| | - Fan-Kui Zeng
- Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, P. R. China
| | - Nan Dong
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, P. R. China
| | - Zunguo Lei
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, P. R. China
| | - Jia Liu
- School of Liquor & Food Engineering, Guizhou University, Guiyang, P. R. China.,Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, P. R. China
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21
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Preparation of carboxymethyl starch/polyvinyl-alcohol electrospun composite nanofibers from a green approach. Int J Biol Macromol 2021; 190:601-606. [PMID: 34508720 DOI: 10.1016/j.ijbiomac.2021.09.015] [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: 07/14/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 12/14/2022]
Abstract
A green approach for the preparation of starch-based composite nanofibers using electrospinning was developed. The water-soluble sodium carboxymethyl starch (CMS) with DS 0.31 was prepared. The addition of co-blending polymer polyvinyl-alcohol (PVA) was attempted to improve the CMS solution spinnability, which blends from aqueous solution were prepared at different CMS/PVA weight ratios. The solution parameters including viscosity, surface tension and conductivity were measured and the morphologies of nanofibers were observed by SEM. Smooth, continuous, and defect-free nanofibers were successfully obtained range from the blend of CMS/PVA weight ratios of 10:90 to 80:20. Diameter distribution diagrams suggested that the diameter of the nanofibers reduced with the concentration of CMS increasing. This is the first report that the thin nanofiber (135.29 nm) with bead-free was obtained at the maximal CMS content of 50.0 wt% in the CMS/PVA blend. This study provided a green approach to produce starch-based nano-scale fibers.
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22
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Gao L, Zhang C, Chen J, Liu C, Dai T, Chen M, Li T. Effects of proanthocyanidins on the pasting, rheological and retrogradation properties of potato starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4760-4767. [PMID: 33502770 DOI: 10.1002/jsfa.11122] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 01/22/2021] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Proanthocyanidins (PAS) were complexed with potato starch (PS) to prepare polyphenol-starch complexes. The pasting, rheological and retrogradation properties of the complexes were investigated. RESULTS The addition of PAS markedly affected the pasting, rheological and retrogradation properties of PS, especially at a concentration of 5% (w/w). Rapid viscosity analysis indicated that PAS significantly changed the viscosity, breakdown and setback value of PS. The rheological results showed that PAS decreased the flow behavior index and consistency coefficient, but increased the viscoelasticity of PS. Differential scanning calorimetry and X-ray diffraction indicated that PAS delayed the retrogradation of PS. Furthermore, scanning electron microscopy indicated that the morphologies of retrograded PS gels were greatly altered to a less compact structure with the presence of PAS. Moreover, Fourier transform infrared spectroscopy elucidated that PAS interacted with PS via a noncovalent interaction, and inhibited the retrogradation of PS. CONCLUSIONS The findings suggested that supplementing PS with PAS might be an effective and convenient method for modifying the physicochemical properties of PS. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lizhi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chenghao Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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23
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Starch-based magnetic nanocomposite as an efficient absorbent for anticancer drug removal from aqueous solution. Int J Biol Macromol 2021; 184:509-521. [PMID: 34171254 DOI: 10.1016/j.ijbiomac.2021.06.103] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Accepted: 06/15/2021] [Indexed: 11/21/2022]
Abstract
In this study, carboxymethyl cassava starch (CMCS)-functionalized magnetic nanoparticles (CMCS@Fe3O4) were synthesized via a simple one-pot co-precipitation method using CMCS materials with varying degrees of substitution, and used for the adsorption/removal of doxorubicin hydrochloride (Dox; a clinically available anti-cancer drug) from aqueous solution. The adsorption of Dox was studied using experimental conditions with varied pH, temperature, initial Dox concentration, and CMCS@Fe3O4 dosage. The CMCS@Fe3O4 adsorbents were characterized by scanning electron microscopy, transmission electron microscopy, infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, and vibrating sample magnetometry. Each CMCS@Fe3O4 adsorbent exhibited a cubic inverse spinel iron oxide phase, small particle size, favorable magnetic properties, and good thermal stability. Batch adsorption experiments showed that the Dox adsorption efficiency reached 85.46% at a CMCS@Fe3O4 concentration of 20 mg mL-1 at 303 K in pH 7.0. The adsorption experimental results indicated that the adsorption kinetics followed a pseudo-second-order model and the Langmuir equation. Considering the environmentally nontoxic nature of Fe3O4 and starch, the CMCS@Fe3O4 material demonstrated significant potential for removing Dox from aqueous solution and in magnetic targeted drug delivery systems for synergistic tumor treatments.
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24
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Zhu Z, Song Y, Xu Z, Li W, Zhang C. Introduction of octenylsuccinate and carboxymethyl onto starch for strong bonding to fiber and easy removal from sized yarn. Carbohydr Polym 2021; 269:118249. [PMID: 34294286 DOI: 10.1016/j.carbpol.2021.118249] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 05/06/2021] [Accepted: 05/23/2021] [Indexed: 11/17/2022]
Abstract
Amphipathic starch (AS) with hydrophobic octenylsuccinate (OS) and hydrophilic carboxymethyl (CM) substituents was prepared by the carboxymethylation and octenylsuccinylation of starch for strong bonding to fiber and easy removal from sized yarn. Two series of AS derivatives with differential degrees of substitution (DS) and differential mole percentages of OS to total substituents (Pos) were examined to reveal the effects of Pos and DS values on bonding of the starch to cotton and polyester fibers. It was found that the amphipathic modification was able to significantly increase bonding strength of the starch. Combination of the CM and OS substituents could increase the bonding strength more than each one alone. Furthermore, desizing trial proved that the AS was desizable by either enzyme or oxidant desizing. Starch octenylsuccinylation and carboxymethylation was a good way for corn starch to achieve strong bonding to fibers and easy removal from sized yarns.
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Affiliation(s)
- Zhifeng Zhu
- College of Textiles and Garments, Anhui Polytechnic University, Wuhu 241000, China.
| | - Yanzhi Song
- College of Textiles and Garments, Anhui Polytechnic University, Wuhu 241000, China
| | - Zhenzhen Xu
- College of Textiles and Garments, Anhui Polytechnic University, Wuhu 241000, China
| | - Wei Li
- College of Textiles and Garments, Anhui Polytechnic University, Wuhu 241000, China
| | - Chaohui Zhang
- College of Textiles and Garments, Anhui Polytechnic University, Wuhu 241000, China
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25
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Abdollahi Z, Zare EN, Salimi F, Goudarzi I, Tay FR, Makvandi P. Bioactive Carboxymethyl Starch-Based Hydrogels Decorated with CuO Nanoparticles: Antioxidant and Antimicrobial Properties and Accelerated Wound Healing In Vivo. Int J Mol Sci 2021; 22:2531. [PMID: 33802469 PMCID: PMC7959477 DOI: 10.3390/ijms22052531] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/23/2021] [Accepted: 02/26/2021] [Indexed: 12/17/2022] Open
Abstract
In this study, nanocomposite hydrogels composed of sodium carboxymethylated starch (CMS)-containing CuO nanoparticles (CMS@CuO) were synthesized and used as experimental wound healing materials. The hydrogels were fabricated by a solution-casting technique using citric acid as a crosslinking agent. They were characterized by Fourier-transform infrared spectroscopy (FTIR), energy-dispersive X-ray spectroscopy (EDS), X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), and thermogravimetric analysis (TGA) to evaluate their physicochemical properties. In addition, swelling, antibacterial activities, antioxidant activities, cytotoxicity, and in vivo wound healing were investigated to evaluate the wound healing potential of the CMS@CuO nanocomposite hydrogels. Growth inhibition of the Gram-positive and Gram-negative pathogens, antioxidant activity, and swelling were observed in the CMS@CuO nanocomposite hydrogels containing 2 wt.% and 4 wt.% CuO nanoparticles. The hydrogel containing 2 wt.% CuO nanoparticles displayed low toxicity to human fibroblasts and exhibited good biocompatibility. Wounds created in rats and treated with the CMS@2%CuO nanocomposite hydrogel healed within 13 days, whereas wounds were still present when treated for the same time-period with CMS only. The impact of antibacterial and antioxidant activities on accelerating wound healing could be ascribed to the antibacterial and antioxidant activities of the nanocomposite hydrogel. Incorporation of CuO nanoparticles in the hydrogel improved its antibacterial properties, antioxidant activity, and degree of swelling. The present nanocomposite hydrogel has the potential to be used clinically as a novel wound healing material.
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Affiliation(s)
- Zahra Abdollahi
- School of Chemistry, Damghan University, Damghan 36716-41167, Iran;
| | | | - Fatemeh Salimi
- School of Biology, Damghan University, Damghan 36716-41167, Iran; (F.S.); (I.G.)
| | - Iran Goudarzi
- School of Biology, Damghan University, Damghan 36716-41167, Iran; (F.S.); (I.G.)
| | - Franklin R. Tay
- The Graduate School, Augusta University, Augusta, GA 30912, USA;
| | - Pooyan Makvandi
- Istituto Italiano di Tecnologia, Centre for Materials Interface, Viale Rinaldo Piaggio 34, 56025 Pontedera, Pisa, Italy
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26
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Lima EMB, Middea A, Neumann R, Thiré RMDSM, Pereira JF, Freitas SC, Penteado MS, Lima AM, Minguita APDS, Mattos MDC, Teixeira ADS, Pereira ICS, Rojas dos Santos NR, Marconcini JM, Oliveira RN, Corrêa AC. Biocomposites of PLA and Mango Seed Waste: Potential Material for Food Packaging and a Technological Alternative to Reduce Environmental Impact. STARCH-STARKE 2021. [DOI: 10.1002/star.202000118] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Edla Maria Bezerra Lima
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Antonieta Middea
- Centre for Mineral Technology (CETEM) Av. Pedro Calmon, 900, Cidade Universitária Rio de Janeiro Rio de Janeiro 21941‐908 Brazil
| | - Reiner Neumann
- Centre for Mineral Technology (CETEM) Av. Pedro Calmon, 900, Cidade Universitária Rio de Janeiro Rio de Janeiro 21941‐908 Brazil
| | - Rossana Mara da Silva Moreira Thiré
- Program of Metallurgical and Materials Engineering (PEMM)/COPPE Federal University of Rio de Janeiro (UFRJ) Technology Center, Ilha do Fundão Rio de Janeiro Rio de Janeiro 21941‐598 Brazil
| | - Jéssica Fernandes Pereira
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Sidinea Cordeiro Freitas
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Marília Stephan Penteado
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Aline Muniz Lima
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | | | - Mariana da Costa Mattos
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | | | | | | | - José Manoel Marconcini
- National Nanotechnology Laboratory for Agriculture (LNNA) EMBRAPA Instrumentation São Carlos São Paulo 13560‐970 ‐ PO Box 741 Brazil
| | - Renata Nunes Oliveira
- Post Graduation Program of Chemical Engineering Chemical Engineering Department Federal Rural University of Rio de Janeiro Rod. BR 465, Km 07, s/n – Zona Rural Seropédica Rio de Janeiro 23890‐000 Brazil
| | - Ana Carolina Corrêa
- National Nanotechnology Laboratory for Agriculture (LNNA) EMBRAPA Instrumentation São Carlos São Paulo 13560‐970 ‐ PO Box 741 Brazil
- Graduate Program in Materials Science and Engineering Federal University of Sao Carlos (UFSCar) Rod. Washington Luiz, km 235 São Carlos São Paulo 13565‐905 Brazil
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27
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Oyeyinka SA, Akintayo OA, Adebo OA, Kayitesi E, Njobeh PB. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. Int J Biol Macromol 2021; 176:87-95. [PMID: 33577814 DOI: 10.1016/j.ijbiomac.2021.02.066] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 02/08/2021] [Accepted: 02/08/2021] [Indexed: 12/15/2022]
Abstract
Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. Due to the demand for safe foods by consumers, researchers are focusing on the use of cheap, safe and environmentally friendly methods such as the use of physical means for starch modification. Microwave heating of starch is a promising physical method for starch modification due to its advantages such as homogeneous operation throughout the whole sample volume, shorter processing time, greater penetration depth and better product quality. More recently, the use of synergistic methods for starch modification is being encouraged because they confer better functionality on starch than single methods. This review summarizes the present knowledge on the structure and physicochemical properties of starches from different botanical origins modified using microwave heating alone and in combination with other starch modification methods.
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Affiliation(s)
- Samson A Oyeyinka
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa; Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines.
| | - Olaide A Akintayo
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Oluwafemi A Adebo
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Eugénie Kayitesi
- Department of Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Patrick B Njobeh
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.
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28
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Wu C, Sun R, Zhang Q, Zhong G. Synthesis and characterization of citric acid esterified canna starch (RS4) by semi-dry method using vacuum-microwave-infrared assistance. Carbohydr Polym 2020; 250:116985. [DOI: 10.1016/j.carbpol.2020.116985] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/16/2020] [Accepted: 08/19/2020] [Indexed: 01/20/2023]
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29
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Keirudin AA, Zainuddin N, Yusof NA. Crosslinked Carboxymethyl Sago Starch/Citric Acid Hydrogel for Sorption of Pb 2+, Cu 2+, Ni 2+ and Zn 2+ from Aqueous Solution. Polymers (Basel) 2020; 12:polym12112465. [PMID: 33114335 PMCID: PMC7690912 DOI: 10.3390/polym12112465] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/29/2020] [Accepted: 10/03/2020] [Indexed: 11/16/2022] Open
Abstract
In the present study, CMSS (carboxymethyl sago starch)-based hydrogel was synthesized by crosslinking with citric acid via esterification and then applied as a metal sorbent to overcome excessive heavy metal pollution. The CMSS/CA (carboxymethyl sago starch/citric acid) hydrogel was characterized by Fourier Transform Infrared (FT-IR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA) and X-ray diffraction (XRD). The absorption band at 1726 cm−1 was observed in the FT-IR spectrum of CMSS/CA hydrogel and indicated ester bonds formed. Further findings show that the cross-linkages in the CMSS/CA hydrogel increased the thermal stability of CMSS and various sizes of pores were also shown in the SEM micrograph. Conversely, the removal of heavy metals was analyzed using Inductively Coupled Plasma-Optic Emission Spectra (ICP-OES). The effects of the pH of the metal solution, contact time, initial concentration of the metal ions and temperature on the sorption capacity were investigated. Under optimum condition, the sorption capacity of Pb2+, Cu2+, Ni2+ and Zn2+ onto CMSS/CA hydrogel were 64.48, 36.56, 16.21, 18.45 mg/g, respectively. The experiments demonstrated that CMSS/CA hydrogel has high selectivity towards Pb2+ in both non-competitive and competitive conditions. In conclusion, the CMSS/CA hydrogel as a natural based heavy metal sorption material exhibited a promising performance, especially in the sorption of Pb2+ for wastewater treatment.
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Affiliation(s)
- Amyrah Auni Keirudin
- Chemistry Department, Faculty of Science, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
| | - Norhazlin Zainuddin
- Chemistry Department, Faculty of Science, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
| | - Nor Azah Yusof
- Chemistry Department, Faculty of Science, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
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30
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Preparation of debranched starch nanoparticles by ionic gelation for encapsulation of epigallocatechin gallate. Int J Biol Macromol 2020; 161:481-491. [DOI: 10.1016/j.ijbiomac.2020.06.070] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 05/18/2020] [Accepted: 06/08/2020] [Indexed: 11/22/2022]
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31
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Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties. Int J Biol Macromol 2020; 155:27-35. [DOI: 10.1016/j.ijbiomac.2020.03.174] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 03/04/2020] [Accepted: 03/19/2020] [Indexed: 11/20/2022]
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32
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Cao M, Gao Q. Effect of dual modification with ultrasonic and electric field on potato starch. Int J Biol Macromol 2020; 150:637-643. [DOI: 10.1016/j.ijbiomac.2020.02.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 02/05/2023]
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33
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Haq F, Yu H, Wang Y, Wang L, Haroon M, Khan A, Mehmood S, Bilal-Ul-Amin, Lin T. Synthesis of carboxymethyl starch grafted poly (methacrylic acids) (CMS-g-PMAAs) and their application as an adsorbent for the removal of ammonia and phenol. J Mol Struct 2020. [DOI: 10.1016/j.molstruc.2020.127752] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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34
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Peidayesh H, Ahmadi Z, Khonakdar HA, Abdouss M, Chodák I. Baked hydrogel from corn starch and chitosan blends cross‐linked by citric acid: Preparation and properties. POLYM ADVAN TECHNOL 2020. [DOI: 10.1002/pat.4855] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Hamed Peidayesh
- Mahshahr CampusAmirkabir University of Technology Mahshahr Iran
| | - Zahed Ahmadi
- Chemistry DepartmentAmirkabir University of Technology Tehran Iran
| | - Hossein Ali Khonakdar
- Department of ProcessingIran Polymer and Petrochemical Institute Tehran Iran
- Leibniz Institute of Polymer Research Dresden Dresden Germany
| | - Majid Abdouss
- Chemistry DepartmentAmirkabir University of Technology Tehran Iran
| | - Ivan Chodák
- Polymer Institute of the Slovak Academy of Sciences 845 41 Bratislava Slovakia
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35
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Preparation and characterization of carboxymethyl starch from cadmium-contaminated rice. Food Chem 2019; 308:125674. [PMID: 31669944 DOI: 10.1016/j.foodchem.2019.125674] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 09/07/2019] [Accepted: 10/07/2019] [Indexed: 11/22/2022]
Abstract
Cadmium-contaminated rice has been a serious food safety issue in China. In this research, carboxymethyl rice starch (CMS) from cadmium-contaminated rice and native rice was prepared to remove the cadmium in rice. The preparation of native rice starch (NRS) and starch from cadmium-contaminated rice (Cd-CRS) was similar, and carboxymethyl starch was prepared following the same steps. A single factor experiment was performed to obtain the carboxymethyl starch prepared under the optimal conditions. Cadmium content was reduced from 0.38 mg/kg to 0.04 mg/kg after alkalization. The physical properties, including particle size, degree of crystallinity, water absorption and freeze-thaw stability, of NRS and Cd-CRS and their carboxymethyl starches were studied. The results showed that the cadmium was significantly removed after extracting starch from cadmium-contaminated rice by alkalization and carboxymethylation. Then, starch samples and carboxymethyl starch samples were characterized. All results showed no obvious difference between Cd-CMS and NCMS, indicating that carboxymethyl starch from cadmium-contaminated rice could be widely used in both food and nonfood industries.
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36
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Li XM, Wu ZZ, Zhang B, Pan Y, Meng R, Chen HQ. Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin. Food Chem 2019; 293:197-203. [DOI: 10.1016/j.foodchem.2019.04.096] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 04/24/2019] [Accepted: 04/25/2019] [Indexed: 01/14/2023]
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37
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Lv Y, Zhang L, Li M, He X, Hao L, Dai Y. Physicochemical properties and digestibility of potato starch treated by ball milling with tea polyphenols. Int J Biol Macromol 2019; 129:207-213. [DOI: 10.1016/j.ijbiomac.2019.02.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 01/25/2019] [Accepted: 02/04/2019] [Indexed: 12/16/2022]
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38
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Different variations in structures of A- and B-type starches subjected to microwave treatment and their relationships with digestibility. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.072] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Nordin NA, Rahman NA, Talip N, Yacob N. Citric Acid Cross-Linking of Carboxymethyl Sago Starch Based Hydrogel for Controlled Release Application. ACTA ACUST UNITED AC 2018. [DOI: 10.1002/masy.201800086] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Nurul Aida Nordin
- Faculty of Science; Department of Chemistry; Universiti Putra Malaysia; 43400 Serdang Selangor Malaysia
| | - Norizah Abdul Rahman
- Faculty of Science; Department of Chemistry; Universiti Putra Malaysia; 43400 Serdang Selangor Malaysia
| | - Norhashidah Talip
- Radiation Polymer Modification Group; Radiation Processing Technology Division; Malaysian Nuclear Agency; Bangi 43000 Kajang Selangor Malaysia
| | - Norzita Yacob
- Radiation Polymer Modification Group; Radiation Processing Technology Division; Malaysian Nuclear Agency; Bangi 43000 Kajang Selangor Malaysia
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40
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Tuan Mohamood NFAZ, Zainuddin N, Ahmad Ayob M, Tan SW. Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS)-acid hydrogel. Chem Cent J 2018; 12:133. [PMID: 30523481 PMCID: PMC6768018 DOI: 10.1186/s13065-018-0500-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2017] [Accepted: 11/27/2018] [Indexed: 11/10/2022] Open
Abstract
In this study, sago starch was modified in order to enhance its physicochemical properties. Carboxymethylation was used to introduce a carboxymethyl group into a starch compound. The carboxymethyl sago starch (CMSS) was used to prepare smart hydrogel by adding acetic acid into the CMSS powder as the crosslinking agent. The degree of substitution of the CMSS obtained was 0.6410. The optimization was based on the gel content and degree of swelling of the hydrogel. In this research, four parameters were studied in order to optimize the formation of CMSS–acid hydrogel. The parameters were; CMSS concentration, acetic acid concentration, reaction time and reaction temperature. From the data analyzed, 76.69% of optimum gel content was obtained with 33.77 g/g of degree of swelling. Other than that, the swelling properties of CMSS–acid hydrogel in different media such as salt solution, different pH of phosphate buffer saline solution as well as acidic and alkaline solution were also investigated. The results showed that the CMSS–acid hydrogel swelled in both alkaline and salt solution, while in acidic or low pH solution, it tended to shrink and deswell. The production of the hydrogel as a smart material offers a lot of auspicious benefits in the future especially related to swelling behaviour and properties of the hydrogel in different types of media.
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Affiliation(s)
| | - Norhazlin Zainuddin
- Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
| | - Mansor Ahmad Ayob
- Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Sheau Wei Tan
- Laboratory of Vaccine and Immunotherapeutic, Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
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41
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Xiao L, Chen J, Wang X, Bai R, Chen D, Liu J. Structural and physicochemical properties of chemically modified Chinese water chestnut [Eleocharis dulcis (Burm. f.) Trin. ex Hensch] starches. Int J Biol Macromol 2018; 120:547-556. [DOI: 10.1016/j.ijbiomac.2018.08.161] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 01/26/2023]
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42
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Chuanxing F, Qi W, Hui L, Quancheng Z, Wang M. Effects of Pea Protein on the Properties of Potato Starch-Based 3D Printing Materials. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0297] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractSince materials are the substantial foundation for 3D printing, the lack of theoretical research on 3D printing food materials restricts the development of 3D printing in food field. Based on the principle of 3D starch gelatinization printing, this study revealed the effects of pea protein on the printability of potato starch-based 3D printing materials in granular structure, crystalline structure, chemical structure, textural properties, and thermal properties, through scanning electron microscope, X-ray diffraction, Fourier-transformed infrared, differential scanning calorimetry, and textural method, and developed new food materials for 3D printing. The study indicated the structural properties and physicochemical properties changed regularly with the increase in the content of pea protein, when the content of pea protein was 1%, the printing quality was best. The study provides a new theory for the application of 3D printing in food production and technical support for actual production.
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Affiliation(s)
- Feng Chuanxing
- Shandong Provincial Universities Key Laboratory of Functionalization Technologies for Agricultural Products, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Wang Qi
- Shandong Provincial Universities Key Laboratory of Functionalization Technologies for Agricultural Products, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Li Hui
- Shandong Provincial Universities Key Laboratory of Functionalization Technologies for Agricultural Products, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Zhou Quancheng
- Shandong Provincial Universities Key Laboratory of Functionalization Technologies for Agricultural Products, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Meng Wang
- Shandong Provincial Universities Key Laboratory of Functionalization Technologies for Agricultural Products, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
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43
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Ji N, Hong Y, Gu Z, Cheng L, Li Z, Li C. Fabrication and characterization of complex nanoparticles based on carboxymethyl short chain amylose and chitosan by ionic gelation. Food Funct 2018; 9:2902-2912. [DOI: 10.1039/c8fo00238j] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The combination of carboxymethyl short chain amylose with chitosan could be considered as a candidate for oral delivery of insulin.
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Affiliation(s)
- Na Ji
- The State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi-214122
- P. R. China
- School of Food Science and Technology
| | - Yan Hong
- The State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi-214122
- P. R. China
- School of Food Science and Technology
| | - Zhengbiao Gu
- The State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi-214122
- P. R. China
- School of Food Science and Technology
| | - Li Cheng
- The State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi-214122
- P. R. China
- School of Food Science and Technology
| | - Zhaofeng Li
- The State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi-214122
- P. R. China
- School of Food Science and Technology
| | - Caiming Li
- The State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi-214122
- P. R. China
- School of Food Science and Technology
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44
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Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch. Int J Biol Macromol 2017; 103:656-662. [DOI: 10.1016/j.ijbiomac.2017.05.131] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 05/07/2017] [Accepted: 05/22/2017] [Indexed: 02/08/2023]
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45
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Zhang H, Xu C, Lu Y, Wang Y, Tan F, Li Y. The Thermal Stability and Rheological Properties of Alkylated Carboxymethyl Starch. J MACROMOL SCI B 2017. [DOI: 10.1080/00222348.2017.1356137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Hongkui Zhang
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
| | - Cheng Xu
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
| | - Yuting Lu
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
| | - Yuanhao Wang
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
| | - Fengzhi Tan
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
| | - Yuan Li
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian, PR China
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46
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Gutiérrez TJ. Surface and nutraceutical properties of edible films made from starchy sources with and without added blackberry pulp. Carbohydr Polym 2017; 165:169-179. [DOI: 10.1016/j.carbpol.2017.02.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Revised: 01/25/2017] [Accepted: 02/03/2017] [Indexed: 10/20/2022]
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47
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Wang L, Ye F, Feng L, Wei F, Zhao G. The effects of oat β-glucan incorporation on the quality, structure, consumer acceptance and glycaemic response of steamed bread. J Texture Stud 2017; 48:562-570. [DOI: 10.1111/jtxs.12267] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 01/18/2017] [Accepted: 03/14/2017] [Indexed: 12/25/2022]
Affiliation(s)
- Lei Wang
- College of Food Science; Southwest University; Chongqing 400715 People's Republic of China
| | - Fayin Ye
- College of Food Science; Southwest University; Chongqing 400715 People's Republic of China
| | - Liyuan Feng
- College of Food Science; Southwest University; Chongqing 400715 People's Republic of China
| | - Fubin Wei
- College of Food Science; Southwest University; Chongqing 400715 People's Republic of China
| | - Guohua Zhao
- College of Food Science; Southwest University; Chongqing 400715 People's Republic of China
- Chongqing Engineering Research Centre of Regional Foods; Chongqing 400715 People's Republic of China
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48
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Kan L, Zhao Q, Hu J, Wu Y, Ouyang J. Synthesis and physicochemical properties of carboxymethyl chestnut starch. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13229] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Lina Kan
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety; Beijing Forestry University; Beijing 100083 China
| | - Qiaojiao Zhao
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety; Beijing Forestry University; Beijing 100083 China
| | - Jiaqi Hu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety; Beijing Forestry University; Beijing 100083 China
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center; Beijing 100089 China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety; Beijing Forestry University; Beijing 100083 China
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49
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Xie WQ, Chai XS. A Practical Method for the Determination of Degree of Substitution in Sodium Carboxymethyl Starch. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0731-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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50
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Synthesis and characterization of a novel antioxidant RS 4 by esterifying carboxymethyl sweetpotato starch with quercetin. Carbohydr Polym 2016; 152:317-326. [DOI: 10.1016/j.carbpol.2016.07.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2016] [Revised: 07/06/2016] [Accepted: 07/07/2016] [Indexed: 11/19/2022]
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