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Li C, An F, Sun S, Huang Q, He H, Song H. Micro-encapsulation of garlic oil using esterified-wheat porous starch and whey protein isolate: Physicochemical properties, release behavior during in vitro digestion. Int J Biol Macromol 2024; 272:132843. [PMID: 38830489 DOI: 10.1016/j.ijbiomac.2024.132843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 05/20/2024] [Accepted: 05/31/2024] [Indexed: 06/05/2024]
Abstract
The study aimed to inhibit the stimulating impact of garlic oil (GO) on the stomach and attain high release in the intestine during digestion. So, wheat porous starch (WPS) was modified with octenyl succinic acid (OSA) and malic acid (MA) to obtain esterified WPS, OWPS and MWPS, respectively. The differences in physicochemical, encapsulation, and digestive properties of two GO microcapsules, WPI/OWPS/GO and WPI/MWPS/GO microcapsules produced by using OWPS and MWPS as variant carrier materials and whey protein isolate (WPI) as the same coating agent, were compared. The results found that OWPS had greater amphiphilicity, while MWPS had better hydrophobicity and anti-digestive ability than WPS. Encapsulation efficiency of WPI/OWPS/GO (94.67 %) was significantly greater than WPI/MWPS/GO (91.44 %). The digestion inhibition and low GO release (approximately 23 %) of WPI/OWPS/GO and WPI/MWPS/GO microcapsules in the gastric phase resulted from the protective effect of WPI combined with the good adsorption and lipophilicity of OWPS and MWPS. Especially, WPI/OWPS/GO microcapsule was relatively stable in the gastric phase and had sufficient GO release (67.24 %) in the intestinal phase, which was significantly higher than WPI/MWPS/GO microcapsule (56.03 %), benefiting from the adsorption and digestive properties of OWPS, and resulting in a total cumulative GO release rate of 90.86 %.
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Affiliation(s)
- Caini Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China; Shenzhen Boton Flavors and Fragrances Co., Ltd, Shenzhen, Guangdong 518000, China
| | - Fengping An
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, China
| | - Shuaihao Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, China
| | - Qun Huang
- School of Public Health, Guizhou Medical University, Guiyang, Guizhou 550025, China
| | - Hong He
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China.
| | - Hongbo Song
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, China.
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2
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Deep D, Kumar Y, Bist Y, Saxena DC. Valorization of guinea grass seed (Megathyrsus maximus): Synthesis and utilization of cellulose microfiber to reinforce esterified and cross-linked guinea starch films. Int J Biol Macromol 2024; 263:130434. [PMID: 38417759 DOI: 10.1016/j.ijbiomac.2024.130434] [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: 08/14/2023] [Revised: 02/16/2024] [Accepted: 02/23/2024] [Indexed: 03/01/2024]
Abstract
The present study extracts starch from guinea grass seed and fiber from the starch extraction residue. The fibrous residue was chemically converted into cellulose microfiber (CMF) and used to reinforce the native, esterified and crosslinked guinea starch films. The films were developed with 5 % starch, 40 % glycerol and 0, 2.5, 5, and 10 % CMF based on the dry matter of starch. SEM images of all film samples showed good compatibility of CMF with starch molecules, and no fractures or pores were observed. Adding filler materials to modified starch films slightly increased the film thickness (0.24 to 0.30 mm) due to the high dimensions of CMF, which comprise a significant amount of the composite's volume. A synergetic effect of starch modification and CMF in films decreased the moisture content (21.98 to 9.21 %), water solubility (25.65 to 15.47 %), water vapor permeability (6.96×10-7 to 1.65×10-7g∙mm2∙day∙Pa), and elongation at the break (33.51 to 16.79 %) while increasing the tensile strength (1.84 to 3.85 MPa) and Young's modulus (5.49 to 22.93 MPa). The L* and a* values of the films decreased, and the b* and opacity values of the films increased with the addition of CMF. The XRD graph showed that all films have semicrystalline structures with peaks at 18°, 20°, and 22°, and the degree of crystallinity increases (32.3 to 55.1 %) with CMF. All film samples showed good thermal stability up to 315 °C. In conclusion, esterified starch-based films exhibited superior barrier properties and flexibility. On the contrary, cross-linked starch films demonstrated higher tensile strength and lower water solubility.
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Affiliation(s)
- Divya Deep
- Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India
| | - Yogesh Kumar
- Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India.
| | - Yograj Bist
- Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India
| | - D C Saxena
- Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India.
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3
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Chen R, Ma Y, Chen Z, Wang Z, Chen J, Wang Y, Zhang S. Fabrication and characterization of dual-functional porous starch with both emulsification and antioxidant properties. Int J Biol Macromol 2024; 264:130570. [PMID: 38462096 DOI: 10.1016/j.ijbiomac.2024.130570] [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: 11/04/2023] [Revised: 02/26/2024] [Accepted: 02/29/2024] [Indexed: 03/12/2024]
Abstract
Starchy materials with good antioxidant, emulsification and adsorption properties have potential applications in industry. To improve these properties, a Dual-functional porous starch was prepared through one-pot synthesis. In this case, octenyl succinic anhydride (OSA) and syringic acid (SA) were selected to modify the porous starch (PS) by esterification, with subsequent signals recorded by 1H NMR at 1.2 ppm and FT-IR at 1743 cm-1, indicating the formation of Dual-functional porous starch grafted by OSA and SA. N2 adsorption analysis further proved that the porous structure (2.9 m2g-1) was still maintained after modification. This was followed by measurements of droplet size distribution (34.18 ± 3.80 μm), zeta potential (-39.62 ± 1.89 mV) and emulsion index (85.10 ± 1.76 %), all of which indicated good emulsifying capacity. Meanwhile, results of radical scavenging assay proved that the Dual-functional porous starch had considerable antioxidant properties due to the introduction of SA groups. Besides, the Dual-functional porous starch also showed good resistance to digestion. These findings not only provide a novel strategy for constructing multi-functionalized starchy materials, but also open up potential applications of starch in the food and pharmaceutical industries.
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Affiliation(s)
- Ruixi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
| | - Zidi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
| | - Jinfeng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Yue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
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4
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Hong JS, Huber KC, Goderis B, Delcour JA. Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization. Int J Biol Macromol 2023; 253:127426. [PMID: 37838115 DOI: 10.1016/j.ijbiomac.2023.127426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Accepted: 10/11/2023] [Indexed: 10/16/2023]
Abstract
Differences in derivatization patterns (using a fluorescent reagent, fluorescein isothiocyanate) of wheat, pea, and potato starches between native granular (NAT) starches and their respective annealed (ANN) and heat-moisture treated (HMT) starches were investigated to reveal structural changes associated with starch hydrothermal treatments. Size-exclusion chromatography with fluorescence and refractive index detection assessed the reactivity of amylose (AM), intermediate chains (IM1 and IM2), and amylopectin branch chains (AP1, AP2, and AP3) within the different starches. Shifts in X-ray diffraction patterns of HMT starches and in the gelatinization properties of both ANN and HMT starches confirmed molecular rearrangement. The reaction homogeneity (wheat and pea) and the overall extent of reaction (pea and potato) increased for HMT starches compared to other starches. The lower reactivities of IM2 chains (HMT starch) and AP3 chains (ANN starch) relative to NAT starches, indicated their involvement in molecular rearrangements and improved double helical order. IM2 and AP branch chains in ANN pea starch also were less reacted than NAT starch chains, suggesting their co-crystallization. Molecular rearrangements in ANN and HMT starches led to altered swelling and pasting viscosities. Thus, changes in the relative crystallinity of individual starch branch chains induced by hydrothermal processing impact the final physical properties.
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Affiliation(s)
- Jung Sun Hong
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Kerry C Huber
- Animal and Food Science, Brigham Young University-Idaho, Rexburg, ID 83460-1405, USA.
| | - Bart Goderis
- Polymer Chemistry and Materials, KU Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium.
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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5
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Ramos-Figueroa JS, Tse TJ, Shen J, Purdy SK, Kim JK, Kim YJ, Han BK, Hong JY, Shim YY, Reaney MJT. Foaming with Starch: Exploring Faba Bean Aquafaba as a Green Alternative. Foods 2023; 12:3391. [PMID: 37761100 PMCID: PMC10527718 DOI: 10.3390/foods12183391] [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: 08/15/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
The demand for sustainable and functional plant-based products is on the rise. Plant proteins and polysaccharides often provide emulsification and stabilization properties to food and food ingredients. Recently, chickpea cooking water, also known as aquafaba, has gained popularity as a substitute for egg whites in sauces, food foams, and baked goods due to its foaming and emulsifying capacities. This study presents a modified eco-friendly process to obtain process water from faba beans and isolate and characterize the foam-inducing components. The isolated material exhibits similar functional properties, such as foaming capacity, to aquafaba obtained by cooking pulses. To isolate the foam-inducing component, the faba bean process water was mixed with anhydrous ethanol, and a precipitated fraction was obtained. The precipitate was easily dissolved, and solutions prepared with the alcohol precipitate retained the foaming capacity of the original extract. Enzymatic treatment with α-amylase or protease resulted in reduced foaming capacity, indicating that both protein and carbohydrates contribute to the foaming capacity. The dried precipitate was found to be 23% protein (consisting of vicilin, α-legumin, and β-legumin) and 77% carbohydrate (amylose). Future investigations into the chemical structure of this foam-inducing agent can inform the development of foaming agents through synthetic or enzymatic routes. Overall, this study provides a potential alternative to aquafaba and highlights the importance of exploring plant-based sources for functional ingredients in the food industry.
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Affiliation(s)
- Josseline S. Ramos-Figueroa
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Timothy J. Tse
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Jianheng Shen
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Sarah K. Purdy
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Jae Kyeom Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Bok Kyung Han
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Ji Youn Hong
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Youn Young Shim
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Martin J. T. Reaney
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
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6
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Wang L, Zhan J, Ma R, Tian Y. Preparation of Starch-based Nanoemulsion for Sustained Release and Enhanced Bioaccessibility of Quercetin. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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7
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Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions. Int J Biol Macromol 2023; 230:123183. [PMID: 36634797 DOI: 10.1016/j.ijbiomac.2023.123183] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 01/02/2023] [Accepted: 01/04/2023] [Indexed: 01/11/2023]
Abstract
Effects of octenylsuccinic anhydride (OSA) esterification on the morphology, crystalline structure, and emulsifying properties of three representative starches with different crystalline types, namely waxy corn starch (A-type), potato starch (B-type), and pea starch (C-type) were investigated. XRD patterns testified OSA substitution occurred principally in the amorphous region without affecting the crystalline patterns, whereas SEM verified esterification was mainly a surface phenomenon. However, OSA esterification caused a decrease in the peak intensity and area of small-angle X-ray scattering profiles, indicating the semi-crystalline lamellae ordering was impeded to a certain extent. Compared with A- and C-type starches, B-type starch had a stronger affinity for OSA, as manifested by its higher degree of substitution (DS), graver surface detriment, and depressed order of semi-crystalline lamellae. The emulsifying properties of all starches were pronouncedly improved by OSA modification, especially for A-type starch even with comparatively lower DS. Pickering emulsion stabilized by OSA-modified A-type starch (A-OSAS) with smaller droplet size and more uniform droplet size distribution exhibited more splendiferous stability relative to the other two modified starches. Moreover, rheological tests revealed A-OSAS possessed the highest apparent viscosity and storage modulus (G'), insinuating strong intermolecular interactions between starch granules at the interface and/or in the continuous phase.
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8
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Shang M, Chen L, Liu W, Chen M, Zhong F. To rationalize the substitution priority of octenyl succinic group along amylopectin chain: An analysis from the change of lamellar structure. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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9
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Octenylsuccinic anhydride group distribution in esterified maize starches with different granular structure and its effect on starch digestibility. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102056] [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]
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10
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Zhao L, Tong Q, Geng Z, Liu Y, Yin L, Xu W, Rehman A. Recent advances of octenyl succinic anhydride modified polysaccharides as wall materials for nano-encapsulation of hydrophobic bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6183-6192. [PMID: 35532302 DOI: 10.1002/jsfa.11984] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/30/2022] [Accepted: 05/09/2022] [Indexed: 06/14/2023]
Abstract
Polysaccharides can be esterified with octenyl succinic anhydride (OSA) to form derivatives with amphiphilic properties. The general preparation methods of OSA-polysaccharides are described, especially the aqueous method. The new hydrophobic groups introduced result in OSA-polysaccharides showing higher interfacial properties, better emulsifying stability, higher viscosity, and lower digestibility. There have been advances in the development of OSA-polysaccharides-based nano-encapsulation systems for hydrophobic bioactive compounds in recent years. Nano-encapsulation systems are formed through nanoemulsions, nanocapsules, nanoparticles, micelles, vesicles, molecular inclusion complexes, and so on. This review aims to describe the preparation methods, the structure characterizations, and the physicochemical properties of OSA-polysaccharides as encapsulating agents. In addition, the focus is on the different nano-encapsulation systems based on OSA-polysaccharides as wall materials. Future perspectives will concern OSA-polysaccharides-based nano-encapsulation systems with optimized functional properties for providing higher bioavailability and targeted delivery of various hydrophobic bioactive compounds. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Li Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ziwei Geng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lichen Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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11
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Tan B, Li Y, Fei X, Tian J, Xu L, Wang Y. Lipase-polydopamine magnetic hydrogel microspheres for the synthesis of octenyl succinic anhydride starch. Int J Biol Macromol 2022; 219:482-490. [PMID: 35850268 DOI: 10.1016/j.ijbiomac.2022.07.083] [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: 05/13/2022] [Revised: 07/04/2022] [Accepted: 07/10/2022] [Indexed: 11/28/2022]
Abstract
Octenyl succinic anhydride (OSA) starch is an important edible additive in the food field, and its synthesis method has attracted much attention. Lipase as a biocatalyst can improve the synthesis efficiency of OSA starch, and significantly inhibit the occurrence of side reactions. However, free lipase has not been widely applied in the synthesis of OSA starch due to the difficulty of separation from starch and poor reusability. In this work, a promising strategy for the synthesis of OSA starch catalyzed by lipase immobilized on polydopamine magnetic hydrogel microspheres (PMHM) is reported. The prepared lipase-polydopamine magnetic hydrogel microspheres (L-PMHM) can be uniformly dispersed in starch slurry, which is conducive to the full contact between lipase and starch. L-PMHM (Km =2.6276 μmol/mL) exhibits better affinity to the substrate than free lipase (Km = 3.4301 μmol/mL). Compared with the OSA starch catalyzed by free lipase (DS = 0.0176), the degree of substitution of OSA starch catalyzed by L-PMHM is up to 0.0277 in a short reaction time. In cyclic catalysis, L-PHMM can remain about 48 % of their original activity after 20 reuses and can be quickly separated from the product. These results suggest that L-PMHM has great potential as a biocatalyst for the efficient synthesis of OSA starch.
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Affiliation(s)
- Bozhi Tan
- Instrumental Analysis Center, Dalian Polytechnic University, Dalian 116034, China; School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Yao Li
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Xu Fei
- Instrumental Analysis Center, Dalian Polytechnic University, Dalian 116034, China.
| | - Jing Tian
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Longquan Xu
- Instrumental Analysis Center, Dalian Polytechnic University, Dalian 116034, China
| | - Yi Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
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12
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Li G, Hemar Y, Zhu F. Supramolecular structure of quinoa starch affected by nonenyl succinic anhydride (NSA) substitution. Int J Biol Macromol 2022; 218:181-189. [PMID: 35809675 DOI: 10.1016/j.ijbiomac.2022.07.014] [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: 02/09/2022] [Revised: 06/10/2022] [Accepted: 07/03/2022] [Indexed: 11/18/2022]
Abstract
Quinoa starch granular structure as affected by nonenyl succinic anhydride (NSA) substitution was investigated by multiple approaches, including scattering, spectroscopic, and microscopic techniques. The modification had little impact on the morphology of starch granules. The NSA substitution was found mainly in the amorphous lamellae and amorphous growth rings. The NSA modification increased the thickness of the amorphous lamellae. The homogeneity of the ordered structure in the granules was improved, probably because the NSA modification reduced the amount of defects in the semi-crystalline growth ring. Compared to other chemical modifications such as acylation, succinylation was more effective in modifying the starch lamellar structure. A possible reaction pattern of NSA modification on quinoa starch is proposed, in which the NSA modification may follow the sequence of amorphous growth rings, the amorphous matrices among blocklets, amorphous and crystalline lamellae in semi-crystalline growth rings. This study provides new insights on the structural changes of starch granules induced by succinylation on the supramolecular level.
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Affiliation(s)
- Guantian Li
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Yacine Hemar
- Institute for Advanced Study, Shenzhen University, Nanshan District, Shenzhen, Guangdong 518060, China
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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13
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Enhancing the storage stability of Pickering emulsion using esterified buckwheat starch with improved structure and morphology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Shang M, Liu W, Chen L, Chen M, Zhong F. Revealing substitution priority and pattern of octenylsuccinic groups along the starch chain under a continuous mode. Food Chem 2022; 388:132909. [PMID: 35447580 DOI: 10.1016/j.foodchem.2022.132909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 03/22/2022] [Accepted: 04/04/2022] [Indexed: 11/18/2022]
Abstract
Octenylsuccinic (OS) groups distribution was considered random under traditional batch mode (BM) process due to excessive available octenyl succinic anhydride (OSA) at early stage, making the functionality optimization of OSA starch under restricted substitution degree (DS) difficult. To reveal the priority rule of substituent position at starch molecular level, a continuous mode (CM, dropwise OSA addition) was applied for OSA starch preparation. Initial OSA substitution was predominately at the branching points of amylopectin backbone, then successive at the branching points of shorter and longer chains with increasing DS. As DS increased over 1.49%, substitution started occurring along the chains and moved towards the non-reducing ends until DS reached 6.65%. At similar DS, more branching point substitutions occurred at CM starch, showing superior emulsifying property over BM starch. OSA substitution priority rule does exist under controlled OSA supply, which would facilitate OSA starch design with specific substitution pattern and favored functionality.
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Affiliation(s)
- Mengshan Shang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Wei Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Key Lab of Space Nutrition and Food Engineering, China Astronaut Research and Training Center, Beijing 100094, China
| | - Ling Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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15
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Structure and Menthone Encapsulation of Corn Starch Modified by Octenyl Succinic Anhydride and Enzymatic Treatment. J FOOD QUALITY 2022. [DOI: 10.1155/2022/4556827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
In order to improve the ability of starch to absorb menthone, corn starch was modified by enzymatic treatment (amyloglucosidase and α-amylase) combined with octenyl succinic anhydride (OSA) esterification. The oil absorption rate of starch modified by enzymatic treatment followed by OSA (P-OSA) reached 101.33%, whereas that of samples with reverse action sequences (OSA-P) was only 59.67%. The degree of substitution of OSA-P was also generally lower than that of P-OSA. At high OSA addition, OSA-P had a smaller specific surface area with fewer pores because octenyl succinic (OS) groups impeded the enzymatic treatment. Compared with OSA-P, the lamellar structure of P-OSA is sparser and less ordered. Owing to its pores, P-OSA was beneficial for the reaction to occur inside the granules, which was observed by Raman spectroscopy and laser confocal microscopy. At high OSA addition, the loading of P-OSA to menthone could reach 64.34 mg/g.
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Trithavisup K, Shi YC, Krusong K, Tananuwong K. Molecular structure and properties of cassava-based resistant maltodextrins. Food Chem 2022; 369:130876. [PMID: 34455332 DOI: 10.1016/j.foodchem.2021.130876] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 07/15/2021] [Accepted: 08/13/2021] [Indexed: 11/19/2022]
Abstract
In-depth molecular structure and properties of cassava-derived resistant maltodextrins (RMDs) were determined. Cassava starch was dextrinized with 0.04% or 0.06% HCl at 120 °C for 60-180 min to obtain resistant dextrins (RDs), which were further hydrolyzed by α-amylase to produce RMDs. Prolonging dextrinization duration decreased proportion of α-1,4 linkages and α-/β-reducing ends but increased fraction of indigestible α-/β-1,6, β-1,4, β-1,2 linkages, degree of branching (DB), degree of polymerization, relative molecular weight, and total dietary fiber (TDF) content of the RMDs. Moreover, RMDs had greater proportion of β-glycosidic linkages, α-/β-reducing end, DB, TDF, and low molecular weight dietary fiber (LMWDF) content than their RD counterparts. Potential prebiotic activity score was higher in RMDs with abundant LMWDF fraction but low DB. Slight difference in the glass transition temperature of maximally freeze-concentrated unfrozen phase (Tg') and unfrozen water content was found among RMDs. However, RMDs had lower Tg' than their RD counterparts.
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Affiliation(s)
- Kamonrat Trithavisup
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Kuakarun Krusong
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kanitha Tananuwong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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Wang J, Ren F, Yu J, Copeland L, Wang S. Octenyl Succinate Modification of Starch Enhances the Formation of Starch-Lipid Complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14938-14950. [PMID: 34757729 DOI: 10.1021/acs.jafc.1c05816] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The present study investigated the effect of octenyl succinic anhydride (OSA) modification of starch on the formation of starch-lipid complexes. The complexing index (CI) showed that native maize starch (NMS) formed more complexes with monopalmityl glycerol (MPG) than with palmitic acid (PA), whereas dipalmityl glycerol (DPG) was not effective in forming complexes with NMS. After OSA modification, the complexation between OSA-starch and lipids was greatly enhanced, especially for PA and DPG, and the CI values increased from 79.6 to 93.3% for OSA-starch-PA and from 80.3 to 93.2% for OSA-starch-DPG complexes with increasing DS of OSA-starch. Structural analyses showed that OSA-starch-lipid complexes had higher degrees of long- and short-range molecular orders than the corresponding NMS-lipid complexes. This study showed for the first time that DPG can form complexes with OSA-starch, which was attributed to the increased dispersion of DPG in water by the emulsifying ability of OSA-starch. The finding is of great significance for a better understanding of the formation of starch-lipid complexes.
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Affiliation(s)
- Jinwei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Fei Ren
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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18
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Impact of octenyl succinic anhydride (OSA) esterification on microstructure and physicochemical properties of sorghum starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112320] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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19
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Synthesis, physicochemical and emulsifying properties of C-3 octenyl succinic anhydride-modified corn starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106961] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Liang S, Hong Y, Gu Z, Cheng L, Li C, Li Z. Effect of debranching on the structure and digestibility of octenyl succinic anhydride starch nanoparticles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111076] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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21
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Mu M, Karthik P, Chen J, Holmes M, Ettelaie R. Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106363] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Chitosan Modified Biochar Increases Soybean ( Glycine max L.) Resistance to Salt-Stress by Augmenting Root Morphology, Antioxidant Defense Mechanisms and the Expression of Stress-Responsive Genes. PLANTS 2020; 9:plants9091173. [PMID: 32927707 PMCID: PMC7569946 DOI: 10.3390/plants9091173] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/31/2020] [Accepted: 09/02/2020] [Indexed: 12/25/2022]
Abstract
Soybean is an important oilseed crop that provides high-quality protein and vegetable oil. Salinity constitutes a negative abiotic factor that reduces soybean plant growth, production, and quality. The adsorption of Na+ by chitosan-modified biochar (CMB) has a significant effect on salinity but the application of CMB is limited in soybean. In the current study, CMB was used for characterization of physiological, biochemical, and molecular responses of soybean under salt stress. Comparison of CMB and unmodified (as-is) biochar (BR) demonstrated a significant difference between them shown by using Fourier transform infrared spectroscopy (FTIR), scan electron microscopy (SEM), Brunauer-Emmett-Teller (BET), elemental analysis and z-potential measurement. Pseudo-first and second-order better suited for the analysis of Na+ adsorption kinetics. The salt-stress reduced the soybean plants growth, root architecture characteristics, biomass yield, nutrients acquisition, chlorophyll contents, soluble protein, and sugar contents, while CMB with salt-stress significantly increased the above parameters. Moreover, CMB also reduced the salinity-induced increase in the Na+, glycine betaine (GB), proline, hydrogen peroxide (H2O2), and malondialdehyde (MDA) levels in plants. The antioxidant activity and gene expression levels triggered by salinity but with the application of CMB significantly further boosted the expression profile of four genes (CAT, APX, POD and SOD) encoding antioxidant enzyme and two salt-tolerant conferring genes (GmSALT3 and CHS). Overall, these findings demonstrate the crucial role of CMB in minimizing the adverse effects of high salinity on soybean growth and efficiency of the mechanisms enabling plant protection from salinity through a shift of the architecture of the root system and enhancing the antioxidant defense systems and stress-responsive genes for achieving sustainable crop production.
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Wang X, Leng X, Zhang G. The loosening effect of tea polyphenol on the structure of octenyl succinic anhydride modified waxy maize starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105367] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Effect of amylose content in morphological, functional and emulsification properties of OSA modified corn starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105212] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Cai C, Tian Y, Yu Z, Sun C, Jin Z. In Vitro Digestibility and Predicted Glycemic Index of Chemically Modified Rice Starch by One‐Step Reactive Extrusion. STARCH-STARKE 2019. [DOI: 10.1002/star.201900012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Canxin Cai
- The State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi 214122 China
- School of Food Science and TechnologyJiangnan University Wuxi 214122 China
| | - Yaoqi Tian
- The State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi 214122 China
- School of Food Science and TechnologyJiangnan University Wuxi 214122 China
| | - Zhiwei Yu
- Department of PediatricsWuxi Children's Hospital Wuxi 214023 China
| | - Chunrui Sun
- Zhucheng Xingmao Corn Developing Co., Ltd Weifang 262200 China
| | - Zhengyu Jin
- The State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi 214122 China
- School of Food Science and TechnologyJiangnan University Wuxi 214122 China
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26
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Position of acetyl groups on anhydroglucose unit in acetylated starches with intermediate degrees of substitution. Carbohydr Polym 2019; 220:118-125. [DOI: 10.1016/j.carbpol.2019.05.059] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 05/18/2019] [Accepted: 05/20/2019] [Indexed: 11/20/2022]
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27
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Cai C, Wei B, Tian Y, Ma R, Chen L, Qiu L, Jin Z. Structural changes of chemically modified rice starch by one-step reactive extrusion. Food Chem 2019; 288:354-360. [DOI: 10.1016/j.foodchem.2019.03.017] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 03/07/2019] [Accepted: 03/07/2019] [Indexed: 11/16/2022]
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28
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Sun Z, Chen Z, Xu B, Shi YC. Distribution of octenylsuccinate substituents within a single granule of modified waxy maize starch determined by Raman microspectroscopy. Carbohydr Polym 2019; 216:282-286. [DOI: 10.1016/j.carbpol.2019.04.034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/05/2019] [Accepted: 04/08/2019] [Indexed: 10/27/2022]
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29
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Li S, Li C, Yang Y, He X, Zhang B, Fu X, Tan CP, Huang Q. Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle size. Food Chem 2019; 283:437-444. [DOI: 10.1016/j.foodchem.2019.01.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 11/05/2018] [Accepted: 01/03/2019] [Indexed: 02/07/2023]
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30
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Basilio-Cortés UA, González-Cruz L, Velazquez G, Teniente-Martínez G, Gómez-Aldapa CA, Castro-Rosas J, Bernardino-Nicanor A. Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch. Polymers (Basel) 2019; 11:E333. [PMID: 30960317 PMCID: PMC6419406 DOI: 10.3390/polym11020333] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/09/2019] [Accepted: 02/13/2019] [Indexed: 11/17/2022] Open
Abstract
The effect of dual modification of corn starch, including hydrolysis and succinylation, were evaluated through peak viscosity (PV) analysis, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy. This dual modification was shown to increase the reaction efficiency (RE) and degree substitution (DS) compared with starches that were not subjected to acid hydrolysis pretreatment with a 44% and 45% increase respectively. After acid hydrolysis pretreatment, the surface of the corn starch granules exhibited exo-erosion and whitish points due to the accumulation of succinyl groups. The peak viscosity was reduced significantly with the acid hydrolysis pretreatment (between 3 and 3.5-fold decrease), which decreased the pasting temperature and peak time to 20 °C and 100 s respectively. In addition, the dual modification of corn starch altered certain thermal properties, including a reduction in the enthalpy of gelatinization (ΔH) and a higher range of gelatinization (around 6 °C), which may effectively improve industrial applications. Modifications on the FTIR spectra indicated that the dual modification affected the starch crystallinity, while the Raman spectra revealed that the dual modification disrupted the short-range molecular order in the starch. Rearrangement and molecular destabilization of the starch components promoted their granular amphiphilic properties.
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Affiliation(s)
- Ulin Antobelli Basilio-Cortés
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Leopoldo González-Cruz
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA-IPN unidad Querétaro. Cerro blanco 141, colinas del cimatario, Santiago de Querétaro 76090, Querétaro, Mexico.
| | - Gerardo Teniente-Martínez
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Carlos Alberto Gómez-Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42183, Hidalgo, Mexico.
| | - Javier Castro-Rosas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42183, Hidalgo, Mexico.
| | - Aurea Bernardino-Nicanor
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
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31
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Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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32
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Ezzeroug K, Moulai-Mostefa N, Hadjsadok A. Rheology, dynamic light scattering and physicochemical characterization of octenyl succinic anhydride (OSA) modified starch in aqueous solution. Journal of Food Science and Technology 2018; 55:4485-4491. [PMID: 30333645 DOI: 10.1007/s13197-018-3377-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2018] [Accepted: 08/07/2018] [Indexed: 11/26/2022]
Abstract
Physicochemical and rheological properties of hydrophobically modified starch by octenyl succinic anhydride (OSA) have been evaluated in order to investigate the effects of concentration and temperature on its aggregation phenomenon in an aqueous solution. The analysis of particle size distribution showed the existence of two modes of aggregation by intramolecular bonds, whereas beyond the critical aggregation concentration a second population appears which seems to be induced by the intermolecular interactions. From the rheological analysis of OSA starch solutions, three behaviour classes were observed. The first class presents a non-Newtonian shear-thinning behavior characterized by two Newtonian regions. The second class exhibits a gel like behavior due to the entanglement of the macromolecular chains by intermolecular bonds, where its destructuring makes it possible to find the first morphology of the aggregated macromolecules. The third class exhibits a liquid behavior in a concentrated domain due to the phase separation between the modified and unmodified parts. Otherwise, the thermo-rheological analysis demonstrated indeed the presence of a thermosensitive behavior in tangled solutions of OSA starch.
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Affiliation(s)
| | - Nadji Moulai-Mostefa
- LME, Université de Medea, Ain D'Heb, 26001 Medea, Algeria
- 2LAFPC, Université de Blida 1, Route de Soumaa, 09000 Blida, Algeria
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Liu W, Li Y, Chen M, Xu F, Zhong F. Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9301-9308. [PMID: 30110541 DOI: 10.1021/acs.jafc.8b02733] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The effects of pre-gelatinization on the capacity of amorphous and granular octenyl succinic anhydride (OSA) starches as an emulsifier were compared. The full loss of the granular structure after gelatinization were confirmed by X-ray scattering measurements. The particle size of the emulsions prepared by granular starches with the degree of substitution of 0.021 and 0.045 was 717.8 and 391.5 nm, respectively, whereas it was only 307.2 and 283.9 nm of the amorphous OSA starch emulsions, respectively. Furthermore, after 30 days of storage, the particle size of granular OSA starch emulsions increased to 910.1 and 520.9 nm, respectively. However, this value only increased to 376.6 and 335.2 nm in emulsions stabilized with the amorphous OSA starch, respectively. These were attributed to an increased interfacial thickness, rate of interfacial adsorption, and compact packing on the surface, resulting from the flexible assembly behavior of amorphous starch chains compared to granular OSA. In addition, emulsions stabilized via amorphous OSA starches displayed a higher elastic moduli, indicating a greater number of interactions between starch chains and adjacent droplets.
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34
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Altuna L, Herrera ML, Foresti ML. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.032] [Citation(s) in RCA: 130] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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35
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Luo ZG, Shi YC. Distribution of acetyl groups in acetylated waxy maize starches prepared in aqueous solution with two different alkaline concentrations. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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36
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Xu Y, Wang C, Fu X, Huang Q, Zhang B. Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.02.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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Zhao Y, Khalid N, Shu G, Neves MA, Kobayashi I, Nakajima M. Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch. Carbohydr Polym 2017; 176:91-98. [DOI: 10.1016/j.carbpol.2017.08.064] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 08/07/2017] [Accepted: 08/12/2017] [Indexed: 11/29/2022]
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38
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Ettelaie R, Zengin A, Lishchuk SV. Novel food grade dispersants: Review of recent progress. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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39
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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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40
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Whitney K, Reuhs BL, Ovando Martinez M, Simsek S. Analysis of octenylsuccinate rice and tapioca starches: Distribution of octenylsuccinic anhydride groups in starch granules. Food Chem 2016; 211:608-15. [DOI: 10.1016/j.foodchem.2016.05.096] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 04/20/2016] [Accepted: 05/14/2016] [Indexed: 11/29/2022]
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41
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Ovando-Martinez M, Whitney K, Ozsisli B, Simsek S. Physicochemical Properties of Octenyl Succinic Esters of Cereal, Tuber and Root Starches. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12872] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Maribel Ovando-Martinez
- Department of Plant Sciences; North Dakota State University; P.O. Box 6050, Dept 7670 Fargo ND 58108-6050
| | - Kristin Whitney
- Department of Plant Sciences; North Dakota State University; P.O. Box 6050, Dept 7670 Fargo ND 58108-6050
| | - Bahri Ozsisli
- Department of Food Engineering; Kahramanmaras Sutcu Imam University; Kahramanmaras Turkey
| | - Senay Simsek
- Department of Plant Sciences; North Dakota State University; P.O. Box 6050, Dept 7670 Fargo ND 58108-6050
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42
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Ettelaie R, Holmes M, Chen J, Farshchi A. Steric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectin. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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43
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Wang C, He X, Fu X, Huang Q, Zhang B. Substituent distribution changes the pasting and emulsion properties of octenylsuccinate starch. Carbohydr Polym 2016; 135:64-71. [DOI: 10.1016/j.carbpol.2015.08.044] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 08/15/2015] [Accepted: 08/17/2015] [Indexed: 11/27/2022]
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44
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Hu H, Liu W, Shi J, Huang Z, Zhang Y, Huang A, Yang M, Qin X, Shen F. Structure and functional properties of octenyl succinic anhydride modified starch prepared by a non-conventional technology. STARCH-STARKE 2015. [DOI: 10.1002/star.201500195] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Huayu Hu
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Wandong Liu
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Jian Shi
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Zuqiang Huang
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Yanjuan Zhang
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Aimin Huang
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Mei Yang
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Xingzhen Qin
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Fang Shen
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
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Simsek S, Ovando-Martinez M, Marefati A, Sjӧӧ M, Rayner M. Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches. Food Res Int 2015; 75:41-49. [DOI: 10.1016/j.foodres.2015.05.034] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 05/12/2015] [Accepted: 05/14/2015] [Indexed: 10/23/2022]
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Xu Y, Huang Q, Fu X, Jane JL. Modification of starch octenylsuccinate by β-amylase hydrolysis in order to increase its emulsification properties. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.02.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Ye F, Miao M, Huang C, Lu K, Jiang B, Zhang T. Elucidation of substituted ester group position in octenylsuccinic anhydride modified sugary maize soluble starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11696-11705. [PMID: 25389118 DOI: 10.1021/jf5035064] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The octenylsuccinic groups in esterification-modified sugary maize soluble starches with a low (0.0191) or high (0.0504) degree of substitution (DS) were investigated by amyloglucosidase hydrolysis followed by a combination of chemical and physical analysis. The results showed the zeta-potential remained at approximately the same value regardless of excessive hydrolysis. The weight-average molecular weight decreased rapidly and reached 1.22 × 10(7) and 1.60 × 10(7) g/mol after 120 min for low-DS and high-DS octenylsuccinic anhydride (OSA) modified starch, respectively. The pattern of z-average radius of gyration as well as particle size change was similar to that of Mw, and z-average radius of gyration decreased much more slowly, especially for high-DS OSA starch. Compared to native starch, two characteristic absorption peaks at 1726.76 and 1571.83 cm(-1) were observed in FT-IR spectra, and the intensity of absorption peaks increased with increasing DS. The NMR results showed that OSA starch had several additional peaks at 0.8-3.0 ppm and a shoulder at 5.56 ppm for OSA substituents, which were grafted at O-2 and O-3 positions in soluble starch. The even distribution of OSA groups in the center area of soluble starch particle has been directly shown under CLSM. Most substitutions were located near branching points of soluble starch particles for a low-DS modified starch, whereas the substituted ester groups were located near branching points as well as at the nonreducing ends in OSA starch with a high DS.
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Affiliation(s)
- Fan Ye
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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