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Chi C, Lian S, Zou Y, Chen B, He Y, Zheng M, Zhao Y, Wang H. Preparation, multi-scale structures, and functionalities of acetylated starch: An updated review. Int J Biol Macromol 2023; 249:126142. [PMID: 37544556 DOI: 10.1016/j.ijbiomac.2023.126142] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/30/2023] [Accepted: 08/03/2023] [Indexed: 08/08/2023]
Abstract
Acetylated starch has been widely used as food additives. However, there was limited information available regarding the impact of acetylation on starch structure and functionalities, as well as the advanced acetylation technologies. This review aimed to summarize current methods for starch acetylation and discuss the structure and functionalities of acetylated starch. Innovative techniques, such as milling, microwave, pulsed electric fields, ultrasonic, and extrusion, could be employed for environmental-friendly synthesis of acetylated starch. Acetylation led to the degradation of starch structures and weakening of the interactions between starch molecules, resulting in the disorganization of starch multi-scale ordered structure. The introduction of acetyl groups retarded the self-reassembly behavior of starch, leading to increased solubility, clarity, and softness of starch-based hydrogels. Moreover, the acetyl groups improved water/oil absorption capacity, emulsifiability, film-forming properties, and colonic fermentability of starch, while reduced the susceptibility of starch molecules to enzymes. Importantly, starch functionalities were largely influenced by the decoration of acetyl groups on starch molecules, while the impact of multi-scale ordered structures on starch physicochemical properties was relatively minor. These findings will aid in the design of structured acetylated starch with desirable functionalities.
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Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
| | - Suyang Lian
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yiqing Zou
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Mingmin Zheng
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yingting Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongwei Wang
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
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2
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Zhang X, Chen Y, Huang R, Zhang J, Xiong C, Huang G. Study on the effect of different concentrations of choline glycine ionic liquid-water mixtures on debranched starch butyrylation reaction. Carbohydr Polym 2023; 308:120680. [PMID: 36813330 DOI: 10.1016/j.carbpol.2023.120680] [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: 08/13/2022] [Revised: 02/01/2023] [Accepted: 02/05/2023] [Indexed: 02/09/2023]
Abstract
In this study, the effect of choline glycine ionic liquids on the butyrylation of starch was investigated by the butyrylation of debranched cornstarch in different concentrations of choline glycine ionic liquid-water mixtures (choline glycine ionic liquids to water in mass ratios of 0:10, 4:6, 5:5, 6:4, 7:3, 8:2 and 10:0). The butyryl characteristic peaks in 1H NMR and FTIR of the butyrylated samples indicated the success of butyrylation modification. 1H NMR calculations showed that the most effective mass ratio of choline glycine ionic liquids to water (6:4) increased the butyryl substitution degree from 0.13 to 0.42. X-ray diffraction results showed that the crystalline type of the starch modified in the choline glycine ionic liquid-water mixtures changed from B-type to a mixture of V-type and B-type isomers. The butyrylated starch modified in the ionic liquid increased its own content of resistant starch from 25.42 % to 46.09 %. This study highlights the effect of different concentrations of choline glycine ionic liquid-water mixtures on the promotion of starch butyrylation reactions.
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Affiliation(s)
- Xi Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- School of Biomedical and Phamaceutical Sciences, Guangdong University of Technology, Guangzhou, China
| | - Rui Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jinsheng Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chunhong Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ganhui Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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3
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Wang R, Li M, Liu M, Wang A, Strappe P, Blanchard C, Zhou Z. Characterization of Pickering emulsion by SCFAs-modified debranched starch and a potent for delivering encapsulated bioactive compound. Int J Biol Macromol 2023; 231:123164. [PMID: 36621731 DOI: 10.1016/j.ijbiomac.2023.123164] [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: 08/28/2022] [Revised: 01/02/2023] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
The Pickering emulsion was prepared by short-chain fatty acids (SCFAs) esterified debranched starch. The microstructure, particle size distribution, rheological properties and stability of the emulsions showed that the introduction of acyl groups improved the ability of starch to stabilize the emulsions, in which the butyrylated starch with longer acyl side chains exhibited higher emulsifying ability compared to acetylated and propionylated starches. Pickering emulsions stabilized with butyrylated starch as stabilizer have better stability after 30 days of storage. The particle size distribution of SCFAs-esterified starch emulsions with enzymatic debranching pretreatment was more concentrated and the droplet size was further reduced, which improved the instability factors such as flocculation, agglomeration or Ostwald ripening of emulsions induced by conventional SCFAs-esterified emulsions and further improved the stability of SCFAs-esterified emulsions. More importantly, butyrylated starch (with or without debranched pretreatment) emulsions exhibited smaller and more uniform droplet shapes and higher curcumin encapsulation efficiency (EE%) in SCFAs-esterified starch emulsions, and the EE% of curcumin in debranched butyrylated starch emulsion increasing from 10.04 % in native starch emulsions to 50.70 %.
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Affiliation(s)
- Rui Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Min Liu
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anqi Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld 4700, Australia
| | - Chris Blanchard
- ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
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4
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Vidal NP, Bai W, Geng M, Martinez MM. Organocatalytic acetylation of pea starch: Effect of alkanoyl and tartaryl groups on starch acetate performance. Carbohydr Polym 2022; 294:119780. [PMID: 35868756 DOI: 10.1016/j.carbpol.2022.119780] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/20/2022] [Accepted: 06/22/2022] [Indexed: 11/23/2022]
Abstract
Organocatalytic acetylation of pea starch was systematically optimized using tartaric acid as catalyst. The effect of the degree of substitution with alkanoyl (DSacyl) and tartaryl groups (DStar) on thermal and moisture resistivity, and film-forming properties was investigated. Pea starch with DSacyl from 0.03 to 2.8 was successfully developed at more efficient reaction rates than acetylated maize starch. Nevertheless, longer reaction time resulted in granule surface roughness, loss of birefringence, hydrolytic degradation, and a DStar up to 0.5. Solid-state 13C NMR and SEC-MALS-RI suggested that tartaryl groups formed crosslinked di-starch tartrate. Acetylation increased the hydrophobicity, degradation temperature (by ~17 %), and glass transition temperature (by up to ~38 %) of pea starch. The use of organocatalytically-acetylated pea starch with DSacyl ≤ 0.39 generated starch-based biofilms with higher tensile and water barrier properties. Nevertheless, at higher DS, the incompatibility between highly acetylated and native pea starches resulted in a heterogenous/microporous structure that worsened film properties.
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Affiliation(s)
- Natalia P Vidal
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark; Aarhus Institute of Advanced Studies (AIAS), Aarhus University, DK-8000 Aarhus, Denmark
| | - Wenqiang Bai
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Mingwei Geng
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark; School of Chemistry and Chemical Engineering, Henan Normal University, Xinxiang 453007, China
| | - Mario M Martinez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark.
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5
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Wang R, Wang J, Liu M, Strappe P, Li M, Wang A, Zhuang M, Liu J, Blanchard C, Zhou Z. Association of starch crystalline pattern with acetylation property and its influence on gut microbota fermentation characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Wang F, Yang R, Wang J, Wang A, Li M, Wang R, Strappe P, Zhou Z. Starch propionylation acts as novel encapsulant for probiotic bacteria: A structural and functional analysis. Int J Biol Macromol 2022; 213:11-18. [PMID: 35561862 DOI: 10.1016/j.ijbiomac.2022.05.054] [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: 08/15/2021] [Revised: 03/11/2022] [Accepted: 05/07/2022] [Indexed: 11/05/2022]
Abstract
Propionylated potato starch (PPS) with different degrees of substitution (DS) was prepared from native potato starch (NPS) and their potential to encapsulate Lactobacillus rhamnosus GG (LGG) was analyzed. Fourier transform infrared spectroscopy (FTIR) showed a characteristic peak of propionyl groups, which appeared at 1746 cm-1, demonstrating that propionylation occurred. X-ray diffraction (XRD) results revealed that the characteristic diffraction peak intensity of PPS gradually disappeared with the increasing of the DS, which was related to the loss of the ordered crystalline structure of starch granules. Propionylation resulted in the starch to be more thermally stable than its native starch. Furthermore, the propionylated starch had a higher resistance to digestion and hydrophobicity. More importantly, the micro-capsulated LGG derived from propionylated starch could achieve a maximum embedding efficiency of 87.77% at starch DS = 1.54, and also demonstrated a higher resistance to a strong acidic condition and a greater storage stability at 4 °C. This study may highlight a novel approach for probiotic encapsulation using propionylated potato starch as an encapsulant.
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Affiliation(s)
- Fenfen Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Yang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jing Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anqi Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld 4700, Australia
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
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7
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Li M, Wang J, Wang F, Wu M, Wang R, Strappe P, Blanchard C, Zhou Z. Insights into the multi-scale structure of wheat starch following acylation: Physicochemical properties and digestion characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107347] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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8
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Organocatalytic esterification of polysaccharides for food applications: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.028] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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9
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Wang R, Li M, Liu J, Wang F, Wang J, Zhou Z. Dual modification manipulates rice starch characteristics following debranching and propionate esterification. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106833] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Li M, Wang J, Wang F, Strappe P, Liu W, Zheng J, Zhou Z, Zhang Y. Microbiota fermentation characteristics of acylated starches and the regulation mechanism of short-chain fatty acids on hepatic steatosis. Food Funct 2021; 12:8659-8668. [PMID: 34346457 DOI: 10.1039/d1fo01226f] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Starches acylated with specific short-chain fatty acids (SCFAs) have the potential to provide specificity in SCFA delivery. It is well documented that SCFAs are involved in lipid metabolism, but the underlying mechanism is still unclear. For characterizing the fermentation properties of acylated starches with various SCFAs in terms of SCFA production, three different acylated starches were prepared following the esterification of high amylose maize starch (HAMS) using acetic anhydride, propionic anhydride and butyric anhydride, respectively. Compared with HAMS, the gut microbiota fermentation of acetylated, propionylated and butylated starches specifically increased the production of acetic acid, propionic acid, and butyric acid, respectively, indicating that the introduced acyl group can be effectively released during the fermentation process. Furthermore, the utilization of these starches generated more total SCFAs, suggesting that they can be effectively fermented by the microbiota as a carbohydrate substrate. Study on an in vitro model of cultured rat hepatocytes indicated that either mixed SCFAs or butyrate play an important role in regulating lipid metabolism via activating AMPK and PPAR signaling pathways, implying the importance of butyrate in the improvement of lipid metabolism and accumulation. This study may provide further understanding of the individual function of the corresponding SCFA.
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Affiliation(s)
- Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Jing Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Fenfen Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld 4700, Australia.
| | - Wenting Liu
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Jianxian Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. .,ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Ye Zhang
- Department of Biochemistry and Molecular Biology, Institute of Basic Medical Sciences, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100005, China.
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11
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Li M, Wang F, Wang J, Wang R, Strappe P, Zheng B, Zhou Z, Chen L. Manipulation of the internal structure of starch by propionyl treatment and its diverse influence on digestion and in vitro fermentation characteristics. Carbohydr Polym 2021; 270:118390. [PMID: 34364631 DOI: 10.1016/j.carbpol.2021.118390] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/22/2021] [Accepted: 06/26/2021] [Indexed: 10/21/2022]
Abstract
High amylose maize starch (HAMS) and waxy maize starch (WMS) were modified by propionylation and their corresponding physicochemical characteristics, digestion and fermentation properties were studied. The results indicated that two new peaks related to methylene (2.20 ppm) and methyl (0.97 ppm) in the NMR spectrum were formed, indicating the occurrence of propionylation, and this was further confirmed by the formation of a characteristic absorption at 1747 cm-1 in the FTIR spectrum. The propionylation led the modified starch having a lower electron density contrast between the crystalline and amorphous flakes, resulting in the formation of a more compact structure following the increased degrees of substitution (DS). The propionylated starch also had a higher thermal stability and hydrophobicity. These structural changes increased the content of resistant starch (RS) and reduced the predicted glycemic index. More importantly, the gut microbiota fermentation properties indicated that the propionylation of the starch can not only increase the yield of propionate, but also increase the concentration of total short-chain fatty acids (SCFAs). This study highlights a new approach to significantly enhance the RS content in starch, together with an increased SCFA generation capacity.
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Affiliation(s)
- Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Fenfen Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jing Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4700, Australia
| | - Bo Zheng
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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12
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Zhu J, Lu K, Liu H, Bao X, Yang M, Chen L, Yu L. Influence of Moisture Content on Starch Esterification by Solvent‐Free Method. STARCH-STARKE 2021. [DOI: 10.1002/star.202100009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Jian Zhu
- Centre for Polymer from Renewable Resource School of Food Science and Engineering SCUT Guangzhou 510640 China
| | - Kai Lu
- Centre for Polymer from Renewable Resource School of Food Science and Engineering SCUT Guangzhou 510640 China
| | - Hongsheng Liu
- Centre for Polymer from Renewable Resource School of Food Science and Engineering SCUT Guangzhou 510640 China
- Sino‐Singapore International Joint Research Institute Guangzhou Knowledge City Guangzhou 510663 China
| | - Xianyang Bao
- Centre for Polymer from Renewable Resource School of Food Science and Engineering SCUT Guangzhou 510640 China
| | - Mao Yang
- Centre for Polymer from Renewable Resource School of Food Science and Engineering SCUT Guangzhou 510640 China
| | - Ling Chen
- Centre for Polymer from Renewable Resource School of Food Science and Engineering SCUT Guangzhou 510640 China
| | - Long Yu
- Centre for Polymer from Renewable Resource School of Food Science and Engineering SCUT Guangzhou 510640 China
- Sino‐Singapore International Joint Research Institute Guangzhou Knowledge City Guangzhou 510663 China
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13
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Ali S, Singh B, Sharma S. Effect of processing temperature on morphology, crystallinity, functional properties, and in vitro digestibility of extruded corn and potato starches. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14531] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Salim Ali
- Department of Food Science Faculty of Agriculture (Saba Basha) Alexandria University Alexandria Egypt
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
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14
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Tupa MV, Altuna L, Herrera ML, Foresti ML. Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium. STARCH-STARKE 2020. [DOI: 10.1002/star.201900300] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Maribel Victoria Tupa
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN‐UBA‐CONICET), Facultad de IngenieríaUniversidad de Buenos Aires. Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - Luz Altuna
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN‐UBA‐CONICET), Facultad de IngenieríaUniversidad de Buenos Aires. Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - María Lidia Herrera
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN‐UBA‐CONICET), Facultad de IngenieríaUniversidad de Buenos Aires. Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - María Laura Foresti
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN‐UBA‐CONICET), Facultad de IngenieríaUniversidad de Buenos Aires. Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
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15
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Nasseri R, Ngunjiri R, Moresoli C, Yu A, Yuan Z, Xu C(C. Poly(lactic acid)/acetylated starch blends: Effect of starch acetylation on the material properties. Carbohydr Polym 2020; 229:115453. [DOI: 10.1016/j.carbpol.2019.115453] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 10/03/2019] [Accepted: 10/05/2019] [Indexed: 11/26/2022]
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16
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Xu J, Andrews TD, Shi Y. Recent Advances in the Preparation and Characterization of Intermediately to Highly Esterified and Etherified Starches: A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.201900238] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Jianteng Xu
- Department of Grain Science and IndustryKansas State University Manhattan KS 66506 USA
- Grain Processing Corporation Muscatine IA 52761 USA
| | | | - Yong‐Cheng Shi
- Department of Grain Science and IndustryKansas State University Manhattan KS 66506 USA
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17
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Ali S, Singh B, Sharma S. Impact of Feed Moisture on Microstructure, Crystallinity, Pasting, Physico-Functional Properties and In Vitro Digestibility of Twin-Screw Extruded Corn and Potato Starches. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:474-480. [PMID: 31392533 DOI: 10.1007/s11130-019-00762-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The effect of extrusion feed moisture (FM) on the microstructure, pasting, physico-functional properties and in vitro starch digestibility (IVSD) of corn and potato starches was investigated using scanning electron microscopy (SEM), X-ray diffractometry and a rapid visco-analyser. Starches were extruded at 14, 18 and 22% FM with an extrusion temperature of 100 °C and a screw speed of 100 rpm. Extruded starches showed lower L* (lightness) values and higher a* and b* values than native starches. An increase in FM increased the L* values and decreased the a* and b* values of extruded starches. Extrusion resulted in complete destruction and reduced crystallinity of the starch structure. Extruded starches showed a lower water absorption index (WAI), peak viscosity (PV), final viscosity (FV), breakdown viscosity (BDV) and setback viscosity (SBV) with a higher water solubility index (WSI) and IVSD than native starches. FM showed a negative correlation with the WSI and IVSD and a positive correlation with the WAI, PV, FV, BDV and SBV of extruded starches.
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Affiliation(s)
- Salim Ali
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, 21531, Egypt.
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India
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18
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High-Amylose Maize, Potato, and Butyrylated Starch Modulate Large Intestinal Fermentation, Microbial Composition, and Oncogenic miRNA Expression in Rats Fed A High-Protein Meat Diet. Int J Mol Sci 2019; 20:ijms20092137. [PMID: 31052187 PMCID: PMC6540251 DOI: 10.3390/ijms20092137] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 04/18/2019] [Accepted: 04/24/2019] [Indexed: 02/07/2023] Open
Abstract
High red meat intake is associated with the risk of colorectal cancer (CRC), whereas dietary fibers, such as resistant starch (RS) seemed to protect against CRC. The aim of this study was to determine whether high-amylose potato starch (HAPS), high-amylose maize starch (HAMS), and butyrylated high-amylose maize starch (HAMSB)—produced by an organocatalytic route—could oppose the negative effects of a high-protein meat diet (HPM), in terms of fermentation pattern, cecal microbial composition, and colonic biomarkers of CRC. Rats were fed a HPM diet or an HPM diet where 10% of the maize starch was substituted with either HAPS, HAMS, or HAMSB, for 4 weeks. Feces, cecum digesta, and colonic tissue were obtained for biochemical, microbial, gene expression (oncogenic microRNA), and immuno-histochemical (O6-methyl-2-deoxyguanosine (O6MeG) adduct) analysis. The HAMS and HAMSB diets shifted the fecal fermentation pattern from protein towards carbohydrate metabolism. The HAMSB diet also substantially increased fecal butyrate concentration and the pool, compared with the other diets. All three RS treatments altered the cecal microbial composition in a diet specific manner. HAPS and HAMSB showed CRC preventive effects, based on the reduced colonic oncogenic miR17-92 cluster miRNA expression, but there was no significant diet-induced differences in the colonic O6MeG adduct levels. Overall, HAMSB consumption showed the most potential for limiting the negative effects of a high-meat diet.
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Imre B, García L, Puglia D, Vilaplana F. Reactive compatibilization of plant polysaccharides and biobased polymers: Review on current strategies, expectations and reality. Carbohydr Polym 2018; 209:20-37. [PMID: 30732800 DOI: 10.1016/j.carbpol.2018.12.082] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 11/27/2018] [Accepted: 12/24/2018] [Indexed: 10/27/2022]
Abstract
Our society is amidst a technological revolution towards a sustainable economy, focused on the development of biobased products in virtually all sectors. In this context, plant polysaccharides, as the most abundant macromolecules present in biomass represent a fundamental renewable resource for the replacement of fossil-based polymeric materials in commodity and engineering applications. However, native polysaccharides have several disadvantages compared to their synthetic counterparts, including reduced thermal stability, moisture absorption and limited mechanical performance, which hinder their direct application in native form in advanced material systems. Thus, polysaccharides are generally used in a derivatized form and/or in combination with other biobased polymers, requiring the compatibilization of such blends and composites. In this review we critically explore the current status and the future outlook of reactive compatibilization strategies of the most common plant polysaccharides in blends with biobased polymers. The chemical processes for the modification and compatibilization of starch and lignocellulosic based materials are discussed, together with the practical implementation of these reactive compatibilization strategies with special emphasis on reactive extrusion. The efficiency of these strategies is critically discussed in the context on the definition of blending and compatibilization from a polymer physics standpoint; this relies on the detailed evaluation of the chemical structure of the constituent plant polysaccharides and biobased polymers, the morphology of the heterogeneous polymeric blends, and their macroscopic behavior, in terms of rheological and mechanical properties.
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Affiliation(s)
- Balázs Imre
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, Sweden
| | - Lidia García
- Fundación Aitiip, Polígono Industrial Empresarium, C/Romero Nº 12, Zaragoza 50720, Spain; Tecnopackaging S.L., Polígono Industrial Empresarium, C/Romero Nº 12, Zaragoza 50720, Spain
| | - Debora Puglia
- Department of Civil and Environmental Engineering, University of Perugia, Terni, Italy
| | - Francisco Vilaplana
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, Sweden.
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Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1395978] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
As a recyclable natural material, starch is an important raw material in food and other fields. The native starch by esterification could improve the performance of the original starch and expand its range of application. This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough. At the same time, it forecasts the trend of starch esters and application prospect in the future research.
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Nielsen TS, Canibe N, Larsen FH. Butyrylation of Maize and Potato Starches and Characterization of the Products by Nuclear Magnetic Resonance and In Vitro Fermentation. Foods 2018; 7:foods7050079. [PMID: 29783633 PMCID: PMC5977099 DOI: 10.3390/foods7050079] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 05/16/2018] [Accepted: 05/16/2018] [Indexed: 12/16/2022] Open
Abstract
Intake of butyrylated starches may increase colonic butyrate supply, which can be of public health and clinical benefit by maintaining colonic health. The objective was to investigate if an organocatalytic method with tartaric acid as a catalyst could be applied to produce butyrylated products from different starch sources and to characterize their chemical structure and fermentation capability by using solid-state 13C MAS NMR (magic angle spinning nuclear magnetic resonance) spectroscopy and an in vitro fermentation model, respectively. Low-amylose and high-amylose potato starch (LAPS and HAPS) and low-amylose and high-amylose maize starch (LAMS and HAMS) were subjected to organocatalytic butyrylation. This resulted in products with an increasing degree of substitution (DS) measured by heterogenous saponification and back titration with the HCl (chemical method) depending on reaction time. NMR analysis, however, showed that the major part of the acylation was induced by tartarate (75–89%) and only a minor part (11–25%) by butyrate. Generally, the chemical method overestimated the DS by 38% to 91% compared with the DS determination by NMR. Increasing the DS appeared to lower the in vitro fermentation capability of starches independent of the starch source and, therefore, do not seem to present a feasible method to deliver more butyrate to the colon than lower DS products.
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Affiliation(s)
- Tina Skau Nielsen
- Department of Animal Science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark.
| | - Nuria Canibe
- Department of Animal Science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark.
| | - Flemming Hofmann Larsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C., Denmark.
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Preparation of acetylated nanofibrillated cellulose from corn stalk microcrystalline cellulose and its reinforcing effect on starch films. Int J Biol Macromol 2018; 111:959-966. [DOI: 10.1016/j.ijbiomac.2018.01.056] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 12/09/2017] [Accepted: 01/09/2018] [Indexed: 11/15/2022]
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Tupa MV, Arroyo S, Herrera ML, Foresti ML. Production of Esterified Starches with Increased Resistant Starch Content by an α-Hydroxy Acid-Catalyzed Route. STARCH-STARKE 2018. [DOI: 10.1002/star.201700155] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Maribel V. Tupa
- Grupo de Biotecnología y Biosíntesis. Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires; Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - Silvana Arroyo
- Laboratorio de Sólidos Amorfos, Instituto de Tecnologías y Ciencias de la Ingeniería “Hilario Fernández Long” (INTECIN), Facultad de Ingeniería, Universidad de Buenos Aires; Paseo Colón 850, C1063ACV Buenos Aires Argentina
| | - María L. Herrera
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
- Grupo de Biomateriales para estructurar alimentos. Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires; Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - María L. Foresti
- Grupo de Biotecnología y Biosíntesis. Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires; Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
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Preparation and characterization of acetylated maltodextrin and its blend with poly(butylene adipate-co-terephthalate). Carbohydr Polym 2018; 181:701-709. [DOI: 10.1016/j.carbpol.2017.11.092] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2017] [Revised: 11/04/2017] [Accepted: 11/26/2017] [Indexed: 11/24/2022]
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Chen S, Wu H, Hua JH, Yang JW, Zhang HB, Hu XQ. The effect of NaOH and NaClO/NaBr modification on the structural and physicochemical properties of dextran. NEW J CHEM 2018. [DOI: 10.1039/c7nj04341d] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Dextran was modified at different pH levels by using NaClO/NaBr and also this method was compared with just using NaOH. Then the properties of the products were investigated.
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Affiliation(s)
- Shuang Chen
- School of Biological and Medical Engineering
- Hefei University of Technology
- Hefei
- P. R. China
| | - Hao Wu
- School of Biological and Medical Engineering
- Hefei University of Technology
- Hefei
- P. R. China
| | - Jing-han Hua
- School of Biological and Medical Engineering
- Hefei University of Technology
- Hefei
- P. R. China
| | - Jing-wen Yang
- School of Biological and Medical Engineering
- Hefei University of Technology
- Hefei
- P. R. China
| | - Hong-bin Zhang
- School of Biological and Medical Engineering
- Hefei University of Technology
- Hefei
- P. R. China
| | - Xue-qin Hu
- School of Biological and Medical Engineering
- Hefei University of Technology
- Hefei
- P. R. China
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26
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Effects of esterification on the structural, physicochemical, and flocculation properties of dextran. Carbohydr Polym 2017; 174:1129-1137. [DOI: 10.1016/j.carbpol.2017.07.034] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 07/11/2017] [Accepted: 07/11/2017] [Indexed: 01/28/2023]
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Lancuški A, Abu Ammar A, Avrahami R, Vilensky R, Vasilyev G, Zussman E. Design of starch-formate compound fibers as encapsulation platform for biotherapeutics. Carbohydr Polym 2017; 158:68-76. [DOI: 10.1016/j.carbpol.2016.12.003] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2016] [Revised: 11/28/2016] [Accepted: 12/01/2016] [Indexed: 01/12/2023]
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28
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Ashwar BA, Gani A, Shah A, Masoodi FA. Production of RS4 from rice by acetylation: Physico-chemical, thermal, and structural characterization. STARCH-STARKE 2016. [DOI: 10.1002/star.201600052] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Bilal Ahmad Ashwar
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
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Di Filippo S, Tupa M, Vázquez A, Foresti M. Organocatalytic route for the synthesis of propionylated starch. Carbohydr Polym 2016; 137:198-206. [DOI: 10.1016/j.carbpol.2015.10.039] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 10/10/2015] [Accepted: 10/10/2015] [Indexed: 11/17/2022]
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30
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Yang Q, Yang Y, Luo Z, Xiao Z, Ren H, Li D, Yu J. Effects of Lecithin Addition on the Properties of Extruded Maize Starch. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12579] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Qingyu Yang
- College of Food Science; Northeast Agricultural University; Harbin China
- Food and Bioengineering College; Qiqihar University; Qiqihar China
| | - Yong Yang
- Food and Bioengineering College; Qiqihar University; Qiqihar China
| | - Zhigang Luo
- Carbohydrate Lab; College of Light Industry and Food Science; South China University of Technology; Guangzhou China
| | - Zhigang Xiao
- College of Food Science; Northeast Agricultural University; Harbin China
| | - Haibin Ren
- College of Food Science; Northeast Agricultural University; Harbin China
| | - Demin Li
- College of Food Science; Northeast Agricultural University; Harbin China
| | - Jinping Yu
- College of Food Science; Northeast Agricultural University; Harbin China
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