1
|
Huang Z, Zong MH, Wang J, Peng SY, Yu M, Lou WY. Structural and interfacial properties of acetylated Millettia speciosa Champ polysaccharide and stability evaluation of the resultant O/W emulsion containing β-carotene. Int J Biol Macromol 2024; 264:130556. [PMID: 38431014 DOI: 10.1016/j.ijbiomac.2024.130556] [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: 06/13/2023] [Revised: 01/24/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
The aim of this study was to investigate the effects of acetylation modification on the structural, interfacial and emulsifying properties of Millettia speciosa Champ polysaccharide (MSCP). Besides, the influence of acetylation modification on the encapsulation properties of polysaccharide-based emulsion was also explored. Results indicated that modification resulted in a prominent reduction in molecular weight of MSCP and the interfacial layer thickness formed by acetylated MSCP (AC-MSCP) was also decreased, but the adsorption rate and ability of AC-MSCP to reduce interfacial tension were improved. AC-MSCP formulated emulsion possessed smaller droplet size (6.8 μm) and exhibited better physical stability under stressful conditions. The chemical stability of β-carotene was also profoundly enhanced by AC-MSCP fabricated emulsion. Moreover, AC-MSCP improved lipids digestion extent, thus facilitating the formation of micelle and increasing bioaccessibility of β-carotene. This study provided insights for rational modification of polysaccharide-based emulsifier and designing delivery system for chemically labile hydrophobic bioactive components.
Collapse
Affiliation(s)
- Zhi Huang
- College of Light Industry and Food Engineering, Guangxi University, No. 100 Daxue East Road, Nanning 530004, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Juan Wang
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Shao-Yan Peng
- Hin Sang Health and Medical (Guangdong) Co., Ltd, Yunfu 527300, China
| | - Ming Yu
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China.
| | - Wen-Yong Lou
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China.
| |
Collapse
|
2
|
Chen W, Li X, Bodjrenou DM, Zhang Y, Zeng H. Butyryl group distribution modulates the structure and properties of butyrylated maize starch focused on amylose contents. Int J Biol Macromol 2024; 265:130794. [PMID: 38479661 DOI: 10.1016/j.ijbiomac.2024.130794] [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: 07/21/2023] [Revised: 02/13/2024] [Accepted: 03/09/2024] [Indexed: 03/28/2024]
Abstract
In this study, four types of maize starch with different amylose contents (3 %, 25 %, 40 %, and 70 %) were used to prepare butyrylated starches. Based on amylose contents, the influence of butyryl group distribution on the structure, thermal and digestive properties of butyrylated maize starch was investigated. The butyrylation reaction mainly substituted butyryl groups on amylose, and the butyryl groups were most easily substituted for the hydroxyl group at the C6 position. The degree of substitution of butyrylated starch reached its maximum when the amylose content was 40 %, and the degree of substitution did not correlate linearly with the amylose content. The butyrylation reaction increased the surface roughness, decreased the crystallinity, enthalpy value and molecular weight of native starch granules, resulting in a decrease in the degree of internal order of the starch and inducing the rearrangement of the amylose molecular chains in the amorphous region of the starch. The combination of the amylose content and the substitution of butyryl groups on amylose affected the digestibility of starch and ultimately increased its resistance. The Pearson correlation coefficient further confirmed the correlation between the distribution of butyryl groups and the structure and properties of butyrylated starch.
Collapse
Affiliation(s)
- Wei Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China.
| |
Collapse
|
3
|
Abedi E, Roohi R, Hashemi SMB, Kaveh S. Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation. ULTRASONICS SONOCHEMISTRY 2024; 102:106737. [PMID: 38145613 PMCID: PMC10788491 DOI: 10.1016/j.ultsonch.2023.106737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/10/2023] [Accepted: 12/17/2023] [Indexed: 12/27/2023]
Abstract
To achieve wheat starch acetylation (AC) with a high degree of substitution (DS), the acetylation process was carried out using various ultrasonication frequencies, including 25 kHz, 40 kHz, and 25 + 40 kHz. In the second step, wheat starch's ultrasound-assisted acetylation (UAA) is simulated using various approaches including the rheology models, non-isothermal reaction kinetics, and flow/acoustic modelling. The computational fluid dynamics (CFD) simulation solves the non-linear acoustic governing equation to determine the flow field and the amount of delivered ultrasound energy. The acetylated starch increased peak and final viscosity, with the highest values observed for the 25 + 40 kHz frequency than other single frequencies (25 kHz and 40 kHz). The viscosity of the starch is specified based on the experimental data using Herschel-Bulkley, power law, and Casson rheology models. According to differential scanning calorimetry (DSC) analysis, the gelatinization parameters and enthalpy of gelatinization (ΔHgel), were found to be lower in acetylated starches at the frequency of 25 + 40 kHz compared to those at frequencies of 25 kHz and 40 kHz, as well as native starches (NS). Moreover, the gelatinization process is examined by implementing the non-isothermal reaction kinetics to obtain the activation energy and reaction order. Based on the results obtained, implementing sonication at 25 kHz reduces the activation energy by 70.3 % compared to native starch. However, the same parameter is obtained to be 69.9 % and 67.1 % for the application of 40 and 25 + 40 kHz transducers, respectively. Additionally, during the sonication treatment, the yield shear stress increases between 24.1 and 31.8 %, based on the applied frequency. Morphology analysis determined by scanning electron microscopy (SEM) revealed that the surfaces and small granules underwent more damage in acetylated starches at frequencies of 25 kHz and 40 kHz. However, in acetylated starches at 25 + 40 kHz, the larger granules were more affected than the smaller ones.
Collapse
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran.
| | | | - Shima Kaveh
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| |
Collapse
|
4
|
Zhang M, Li Q, Qi H, Xiang Z. Significantly improve film formability of acetylated xylans by structure optimization and solvent screening. Int J Biol Macromol 2024; 256:128523. [PMID: 38040163 DOI: 10.1016/j.ijbiomac.2023.128523] [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: 07/03/2023] [Revised: 10/24/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
Acetylated xylans have great potential in fabricating functional film and coating materials, which need a good solubility/dispersibility and film formability in an easily evaporable solvent. However, the changes of film formability with degree of substitution by acetyls (DSAc) in different solvent systems for xylans have not been extensively studied, which limit the application of acetylated xylans in film materials. In this study, acetylated xylans with DSAc of 0-2 were prepared and the effects of acetyl groups on solubility/dispersibility, crystallinity and film formability of xylans in water and chloroform solvent systems were investigated. Due to the change of polarity, xylans with DSAc of 0-0.62 are only soluble in water solvents, while xylans with DSAc of 1.13-2 are only soluble in chloroform/ethanol (70/30 v/v) organic solvents. We have found that the film formability of acetylated xylans is highly related to their solubility and crystallization. Film formable xylans all had good solubility in the cast solvents. However, although with good solubility, xylans with DSAc of 0-0.3 and DSAc of 1.76-2 cannot form intact films, which is due to the forming of xylan hydrate crystals and xylan diacetate crystals. With the increase of DSAc, the mechanical property of xylan film increases initially at low DSAc and decreases at high DSAc. This study provides theoretical basis for applying xylans and their derivatives in advanced functional film and coating materials with great biocompatibility and biodegradability.
Collapse
Affiliation(s)
- Mingquan Zhang
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qianlong Li
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Haisong Qi
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhouyang Xiang
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China.
| |
Collapse
|
5
|
Chen L, Tan H, Feng R, Ma L, Zhang Y, Yi H, Yin L, Liu W, Hu L, Zhu W. Effect of modified starches on the quality of skins of glutinous rice dumplings. Int J Biol Macromol 2023; 253:127139. [PMID: 37793518 DOI: 10.1016/j.ijbiomac.2023.127139] [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: 02/28/2023] [Revised: 09/17/2023] [Accepted: 09/27/2023] [Indexed: 10/06/2023]
Abstract
This study aimed to investigate the influence of modified starches on the quality of skins of glutinous rice dumplings (SGRDs), including changes in textural properties, pasting parameters, microstructure, color, transparency, and sensory quality. The results showed that the addition of a single acetylated-modified cassava or potato starch or composite modified cassava and potato starch in a ratio of 2:1 can improve the quality of SGRDs. The springiness and lightness of SGRDs increased, and the transparency increased from 3.22 % to 6.18 %. The cooked samples had delicate mouth-feel, uniform color and luster, good transparency, no depression, and low weight loss and did not stick to the teeth. Moreover, the total consumer acceptability score increased from 60.67 to 89.33, indicating that these products were widely accepted by consumers. However, the addition of hydroxypropyl-modified cassava starch or its composite with other two modified starches had no apparent effect on the quality of SGRDs. In conclusion, the quality of SGRDs were significantly improved by the addition of single or composite acetylated-modified starches. This study provides a theoretical basis for improving the quality of SGRDs.
Collapse
Affiliation(s)
- Lu Chen
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Ruizhang Feng
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Haitao Yi
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China
| | - Liguo Yin
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China
| | - Wenwen Liu
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Lianqing Hu
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Wenyou Zhu
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China.
| |
Collapse
|
6
|
Gałkowska D, Kapuśniak K, Juszczak L. Chemically Modified Starches as Food Additives. Molecules 2023; 28:7543. [PMID: 38005262 PMCID: PMC10672975 DOI: 10.3390/molecules28227543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/05/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations. This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application. Health-promoting aspects of the use of chemically modified starches concerning resistant starch type RS4, encapsulation of bioactive ingredients, starch fat substitutes, and carriers of microelements are also described. The topic of new trends in the use of chemically modified starches, including the production of biodegradable films, edible coatings, and nanomaterials, is also addressed.
Collapse
Affiliation(s)
- Dorota Gałkowska
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
| | - Kamila Kapuśniak
- Department of Dietetics and Food Studies, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Częstochowa, Poland;
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
| |
Collapse
|
7
|
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.
Collapse
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
| |
Collapse
|
8
|
Li H, Wang Y, Zhao P, Guo L, Huang L, Li X, Gao W. Naturally and chemically acetylated polysaccharides: Structural characteristics, synthesis, activities, and applications in the delivery system: A review. Carbohydr Polym 2023; 313:120746. [PMID: 37182931 DOI: 10.1016/j.carbpol.2023.120746] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 02/22/2023] [Accepted: 02/22/2023] [Indexed: 03/03/2023]
Abstract
Acetylated polysaccharides refer to polysaccharides containing acetyl groups on sugar units. In the past, the acetylation modification of wall polysaccharides has been a hot research topic for scientists. However, in recent years, many studies have reported that acetylation-modified plant, animal, and microbial polysaccharide show great potential in delivery systems. From the latest perspective, this review systematically presents the different sources of naturally acetylated polysaccharides, the regularity of their modification, the chemical preparation of acetylation modifications, the biological activities and functions of acetylated polysaccharides, and the application in the delivery system. In nature, acetylated polysaccharides are extensively distributed in plants, microorganism, and animals. The level of acetylation modification, the distribution of chains, and the locations of acetylation modification sites differ between species. An increasing number of acetylated polysaccharides were prepared in the aqueous medium, which is safe, environment friendly, and low-cost. In addition to being necessary for plant growth and development, acetylated polysaccharides have immunomodulatory, antioxidant, and anticancer properties. The above-mentioned multiple sources, multifunctional and multi-active acetylated polysaccharides, make them an increasingly important part of delivery systems. We conclude by discussing the future directions for research and development and the potential uses for acetylated polysaccharides.
Collapse
|
9
|
Wang X, Wang Z, Shen M, Yi C, Yu Q, Chen X, Xie J, Xie M. Acetylated polysaccharides: Synthesis, physicochemical properties, bioactivities, and food applications. Crit Rev Food Sci Nutr 2022; 64:4849-4864. [PMID: 36382653 DOI: 10.1080/10408398.2022.2146046] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Polysaccharides are biomacromolecular widely applied in the food industry, as gelling agents, thickeners and health supplements. As hydrophobic groups, acetyls provide amphiphilicity to polysaccharides with numerous hydroxyl groups, which greatly expand the presence of polysaccharides in organic organisms and various chemical environments. Acetylation could result in diverseness and promotion of the structure of polysaccharides, which improve the physicochemical properties and biological activities. High efficient and environmentally friendly access to acetylated derivatives of different polysaccharides is being explored. This review discusses and summarizes acetylated polysaccharides in terms of synthetic methods, physicochemical properties and biological activities and emphasizes the structure-effect relationships introduced by acetyl groups to reveal the potential mechanism of acetylated polysaccharides. Acetyls with different contents and substitution sites could change the molecular weight, monosaccharide composition and spatial architecture of polysaccharides, resulting in differences among properties such as water solubility, emulsification and crystallinity. Coupled with acetyls, polysaccharides have increased antioxidant, immunomodulatory, antitumor, and pro-prebiotic capacities. In addition, their possible applications have also been discussed in green food materials, bioactive ingredient carriers and functional food products, indicating that acetylated polysaccharides hold a clear vision in food health and industrial development.
Collapse
Affiliation(s)
- Xin Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zhijun Wang
- Food Quality and Design Group, Wageningen University and Research, Wageningen, The Netherlands
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chen Yi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| |
Collapse
|
10
|
Karma V, Gupta AD, Yadav DK, Singh AA, Verma M, Singh H. Recent Developments in Starch Modification by Organic Acids: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vivek Karma
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Arijit Dutta Gupta
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Dev Kumar Yadav
- GST Division Defence Food Research Laboratory Mysuru 570011 India
| | - Apurva Anand Singh
- Institute of Bioscience and Technology Shri Ramswaroop Memorial University Lucknow Deva Road Barabanki 225003 India
| | - Manvi Verma
- Institute of Bioscience and Technology Shri Ramswaroop Memorial University Lucknow Deva Road Barabanki 225003 India
| | - Harinder Singh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| |
Collapse
|
11
|
Properties of butyrylated lotus seed starch with butyryl groups at different carbon positions. Carbohydr Polym 2022; 294:119766. [DOI: 10.1016/j.carbpol.2022.119766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 06/17/2022] [Accepted: 06/17/2022] [Indexed: 11/19/2022]
|
12
|
Liu XL, Zhu CF, Liu HC, Zhu JM. Quantitative analysis of degree of substitution/molar substitution of etherified polysaccharide derivatives. Des Monomers Polym 2022; 25:75-88. [PMID: 35341117 PMCID: PMC8956314 DOI: 10.1080/15685551.2022.2054118] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Accepted: 03/11/2022] [Indexed: 12/16/2022] Open
Abstract
Due to the unique properties such as nontoxicity, biodegradability, availability from renewable resources, and cost-effectiveness, polysaccharides play a very important part in the science and technology field. The various chemically modified derivatives of these offer a wide range of high value-added in both food and non-food industries. Among the chemical modification, etherified polysaccharide is one of the most widespread derivatives by introducing an ether group which is commonly stable in both acidic and alkaline conditions. Hydroxyalkylation, alkylation, carboxymethylation, cationization, and cyanoethylation are some of the modifications commonly employed to prepare polysaccharides ethers derivatives. There also has been a growing tendency for creating new types of modification by combining the different means of chemical techniques. The correct determination of degree of substitution (DS)/molar substitution (MS) is crucially important. The objective of this article is to summarize developments in synthetic etherified polysaccharides, involving analytical methods for determination of MS/DS, measurement processes, and the associated mechanisms.
Collapse
Affiliation(s)
- Xue-Li Liu
- College of Material and Chemical Engineering, Chuzhou University, Anhui, China
- School of Chemistry & Chemical Engineering, Anhui University, Anhui, China
| | - Chun-Feng Zhu
- Department of Pharmacy, Traditional Chinese Hospital of Lu’an, Anhui, China
| | - Han-Chun Liu
- College of Material and Chemical Engineering, Chuzhou University, Anhui, China
| | - Jia-Ming Zhu
- College of Material and Chemical Engineering, Chuzhou University, Anhui, China
| |
Collapse
|
13
|
Huang Z, Zong MH, Lou WY. Effect of acetylation modification on the emulsifying and antioxidant properties of polysaccharide from Millettia speciosa Champ. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107217] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
14
|
Zdybel E, Wilczak A, Kapelko-Żeberska M, Tomaszewska-Ciosk E, Gryszkin A, Gawrońska A, Zięba T. Physicochemical Properties and Digestion Resistance of Acetylated Starch Obtained from Annealed Starch. Polymers (Basel) 2021; 13:4141. [PMID: 34883643 PMCID: PMC8659483 DOI: 10.3390/polym13234141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 11/17/2022] Open
Abstract
One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting temperature (annealing). The aim of this study was to investigate the effect of the annealing process performed at various temperatures as the first stage of starch modification. The annealed starch preparations were then esterified using acetic acid anhydride. Finally, the annealed and acetylated starch preparations were determined for their properties. The annealing of starch before acetylation triggered changes in the properties of the modified preparations. It contributed to a higher degree of starch substitution with acetic acid residues and to the increased swelling power of starch. Both these properties were also affected by the annealing temperature. The highest resistance to amylolysis was found in the case of the starch preparation annealed at 53.5 °C and acetylated. The double modification involving annealing and acetylation processes increased the onset and end pasting temperatures compared to the acetylation alone. Similar observations were made for the consistency coefficient and yield point.
Collapse
Affiliation(s)
- Ewa Zdybel
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Aleksandra Wilczak
- Department of Physico-Chemistry of Microorganisms, Faculty of Biological Sciences, University of Wroclaw, Przybyszewskiego 63-77, 51-148 Wrocław, Poland;
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Ewa Tomaszewska-Ciosk
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Anna Gawrońska
- Institute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, Licealna 9, 65-417 Zielona Góra, Poland;
| | - Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
- Institute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, Licealna 9, 65-417 Zielona Góra, Poland;
| |
Collapse
|
15
|
Amaraweera SM, Gunathilake C, Gunawardene OHP, Fernando NML, Wanninayaka DB, Dassanayake RS, Rajapaksha SM, Manamperi A, Fernando CAN, Kulatunga AK, Manipura A. Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review. Molecules 2021; 26:6880. [PMID: 34833972 PMCID: PMC8625705 DOI: 10.3390/molecules26226880] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 08/29/2021] [Accepted: 08/31/2021] [Indexed: 11/16/2022] Open
Abstract
Starch is one of the most common biodegradable polymers found in nature, and it is widely utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel industries. Starch has received significant attention due to its environmental benignity, easy fabrication, relative abundance, non-toxicity, and biodegradability. However, native starch cannot be directly used due to its poor thermo-mechanical properties and higher water absorptivity. Therefore, native starch needs to be modified before its use. Major starch modification techniques include genetic, enzymatic, physical, and chemical. Among those, chemical modification techniques are widely employed in industries. This review presents comprehensive coverage of chemical starch modification techniques and genetic, enzymatic, and physical methods developed over the past few years. In addition, the current applications of chemically modified starch in the fields of packaging, adhesives, pharmaceuticals, agriculture, superabsorbent and wastewater treatment have also been discussed.
Collapse
Affiliation(s)
- Sumedha M. Amaraweera
- Department of Manufacturing and Industrial Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (S.M.A.); (N.M.L.F.); (A.K.K.)
| | - Chamila Gunathilake
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
- Department of Material & Nanoscience Technology, Faculty of Technology, Wayamba University of Sri Lanka, Kuliyapitiya 60200, Sri Lanka;
| | - Oneesha H. P. Gunawardene
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
| | - Nimasha M. L. Fernando
- Department of Manufacturing and Industrial Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (S.M.A.); (N.M.L.F.); (A.K.K.)
| | - Drashana B. Wanninayaka
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
| | - Rohan S. Dassanayake
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama 10200, Sri Lanka
| | - Suranga M. Rajapaksha
- Department of Materials and Mechanical Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama 10200, Sri Lanka;
| | - Asanga Manamperi
- Materials Engineering Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
| | - Chakrawarthige A. N. Fernando
- Department of Material & Nanoscience Technology, Faculty of Technology, Wayamba University of Sri Lanka, Kuliyapitiya 60200, Sri Lanka;
| | - Asela K. Kulatunga
- Department of Manufacturing and Industrial Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (S.M.A.); (N.M.L.F.); (A.K.K.)
| | - Aruna Manipura
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
| |
Collapse
|
16
|
Proso-millet starch: Properties, functionality, and applications. Int J Biol Macromol 2021; 190:960-968. [PMID: 34536472 DOI: 10.1016/j.ijbiomac.2021.09.064] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 09/07/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
Previously proso-millet, considered an underutilized cereal, has drawn considerable attention due to health benefits like good nutritional profile, low glycemic index, and gluten-free. The present review discusses starch extractability, structural characteristics, morphology, and physicochemical properties. Starch properties mainly depend on the amylose and amylopectin composition and distribution of brained chains. A very diverse starch structure and morphology were observed among the waxy and non-waxy cultivars. The amylose content ranged from 0.75 to 28.3% in many varieties, but exceptionally Hongmeizi variety showed a 32.3% as per the reported evidence. There are a positive correlation between the amylose content and cooking quality, thermal and pasting properties. The size and shape of smallest to largest starch granules varied between 0.3 and 17 μm and round to polygonal, respectively. The non-waxy starch varieties of proso-millet are widely used in food processing due to high resistance to swelling during heat treatment. Few food applications of proso-millet are bakery products like gluten-free bread, porridge, pasta, ready-to-eat breakfast cereals, infant foods, and distilleries. We can conclude that proso millet is an alternative to existing starch for its quality characteristics and provides insight to many food processing industries.
Collapse
|
17
|
Choo KW, Lin M, Mustapha A. Chitosan/acetylated starch composite films incorporated with essential oils: Physiochemical and antimicrobial properties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101287] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
18
|
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106286] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
19
|
Abstract
Resistant starch, microbiome, and precision modulation. Mounting evidence has positioned the gut microbiome as a nexus of health. Modulating its phylogenetic composition and function has become an attractive therapeutic prospect. Resistant starches (granular amylase-resistant α-glycans) are available as physicochemically and morphologically distinguishable products. Attempts to leverage resistant starch as microbiome-modifying interventions in clinical studies have yielded remarkable inter-individual variation. Consequently, their utility as a potential therapy likely depends predominantly on the selected resistant starch and the subject's baseline microbiome. The purpose of this review is to detail i) the heterogeneity of resistant starches, ii) how resistant starch is sequentially degraded and fermented by specialized gut microbes, and iii) how resistant starch interventions yield variable effects on the gut microbiome.
Collapse
Affiliation(s)
- Peter A. Dobranowski
- Department of Biochemistry, Microbiology and Immunology, University of Ottawa, Ottawa, Ontario, Canada
- Ottawa Institute of Systems Biology, University of Ottawa, Ottawa, Ontario, Canada
| | - Alain Stintzi
- Department of Biochemistry, Microbiology and Immunology, University of Ottawa, Ottawa, Ontario, Canada
- Ottawa Institute of Systems Biology, University of Ottawa, Ottawa, Ontario, Canada
| |
Collapse
|
20
|
Golachowski A, Drożdż W, Golachowska M, Kapelko-Żeberska M, Raszewski B. Production and Properties of Starch Citrates-Current Research. Foods 2020; 9:E1311. [PMID: 32961864 PMCID: PMC7555465 DOI: 10.3390/foods9091311] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 09/09/2020] [Accepted: 09/16/2020] [Indexed: 12/22/2022] Open
Abstract
Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch-citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.
Collapse
Affiliation(s)
- Antoni Golachowski
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
| | - Wioletta Drożdż
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
| | - Magdalena Golachowska
- Institute of Health Sciences, Collegium Medicum, University of Opole, ul. Kopernika 11a, 45-040 Opole, Poland;
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
| | - Bartosz Raszewski
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
| |
Collapse
|
21
|
Characterization and stability of short-chain fatty acids modified starch Pickering emulsions. Carbohydr Polym 2020; 240:116264. [DOI: 10.1016/j.carbpol.2020.116264] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 03/31/2020] [Accepted: 04/05/2020] [Indexed: 11/21/2022]
|
22
|
Chemelli A, Gomernik F, Thaler F, Huber A, Hirn U, Bauer W, Spirk S. Cationic starches in paper-based applications-A review on analytical methods. Carbohydr Polym 2020; 235:115964. [PMID: 32122498 DOI: 10.1016/j.carbpol.2020.115964] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 02/04/2020] [Accepted: 02/06/2020] [Indexed: 01/18/2023]
Abstract
This review focuses on cationic starches with a low degree of substitution (<0.06) which are mainly used for production of paper-based products. After a brief introduction on starch in general, cationization pathways and importance of cationic starches in paper production, this review emphasizes on the analytical challenges from different perspectives. These include the different length scales of starches when in solution: the macromolecular level, their assembly into nm aggregates and finally hydrocolloids with hundreds of nanometers of diameter. We give an overview on the current state of the art on the analysis of such challenging samples and aim at providing a guideline for obtaining and presenting reliable analytical data.
Collapse
Affiliation(s)
- Angela Chemelli
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010, Graz, Austria.
| | - Florian Gomernik
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria
| | - Ferula Thaler
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010, Graz, Austria
| | - Anton Huber
- Institute of Chemistry, University of Graz, Heinrichstrasse 24, 8010, Graz, Austria
| | - Ulrich Hirn
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria
| | - Wolfgang Bauer
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria
| | - Stefan Spirk
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria.
| |
Collapse
|
23
|
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
| |
Collapse
|
24
|
Palavecino PM, Penci MC, Ribotta PD. Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02381-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
25
|
Moin A, Ali TM, Hasnain A. Effect of basmati and irri acetylated rice starches on textural and sensorial characteristics of dumpling wrappers. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00179-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
26
|
Palavecino PM, Penci MC, Ribotta PD. Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch. Int J Biol Macromol 2019; 135:521-529. [DOI: 10.1016/j.ijbiomac.2019.05.202] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 05/27/2019] [Accepted: 05/27/2019] [Indexed: 11/25/2022]
|
27
|
SCHMIDT VCR, BLANCO-PASCUAL N, TRIBUZI G, LAURINDO JB. Effect of the degree of acetylation, plasticizer concentration and relative humidity on cassava starch films properties. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.34217] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
28
|
Lin D, Zhou W, Yang Z, Zhong Y, Xing B, Wu Z, Chen H, Wu D, Zhang Q, Qin W, Li S. Study on physicochemical properties, digestive properties and application of acetylated starch in noodles. Int J Biol Macromol 2019; 128:948-956. [DOI: 10.1016/j.ijbiomac.2019.01.176] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 01/12/2019] [Accepted: 01/28/2019] [Indexed: 12/17/2022]
|
29
|
Zięba T, Kapelko-Żeberska M, Gryszkin A, Wilczak A, Raszewski B, Spychaj R. Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch. Polymers (Basel) 2019; 11:E81. [PMID: 30960065 PMCID: PMC6402012 DOI: 10.3390/polym11010081] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 12/28/2018] [Accepted: 01/01/2019] [Indexed: 11/17/2022] Open
Abstract
This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5⁻34.0%) resistance to the activity of amylolytic enzymes.
Collapse
Affiliation(s)
- Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Aleksandra Wilczak
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Bartosz Raszewski
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Radosław Spychaj
- Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| |
Collapse
|
30
|
Sudheesh C, Sunooj KV, George J. Kithul palm (Caryota urens) as a new source of starch: Effect of single, dual chemical modifications and annealing on the physicochemical properties and in vitro digestibility. Int J Biol Macromol 2018; 125:1084-1092. [PMID: 30579896 DOI: 10.1016/j.ijbiomac.2018.12.179] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 12/03/2018] [Accepted: 12/19/2018] [Indexed: 11/29/2022]
Abstract
The objective of this study was to determine the effect of physical and chemical modifications on the physicochemical and in vitro digestibility of kithul starch. Starch isolated from kithul flour (Caryota urens) was subjected to physical and chemical modifications. The starch modification was verified by the presence of functional groups using Fourier transform Infrared spectral analysis (FT-IR). X-ray Diffraction (XRD) pattern revealed that the kithul starch is A- type and the modifications did not change the crystalline pattern. However, the relative crystallinity showed significant changes. Chemical modifications increased the swelling and solubility. Pasting and thermal parameters of all modified starches showed significant changes as compared to native starch (NS). Acetylated oxidised starch (AOS) showed highest paste viscosities. Higher enthalpy of gelatinization (∆Hgel) and paste viscosity attributed to perfection and ordering of amorphous regions in annealed starch (ANS). All modifications significantly increased the resistant starch (RS) content than native starch (NS), which indicates its lower digestibility. The current study showed the single, dual chemical modifications and annealing, effectively modified the physicochemical and in vitro digestibility of kithul starch.
Collapse
Affiliation(s)
- Cherakkathodi Sudheesh
- Department of food science and technology, Pondicherry university, Puducherry 605014, India
| | | | - Johnsy George
- Food Engineering and Packaging division, Defence food research laboratory, Mysore 570011, India
| |
Collapse
|
31
|
Optimization of preparing a high yield and high cationic degree starch graft copolymer as environmentally friendly flocculant: Through response surface methodology. Int J Biol Macromol 2018; 118:1431-1437. [DOI: 10.1016/j.ijbiomac.2018.06.155] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 05/09/2018] [Accepted: 06/27/2018] [Indexed: 01/05/2023]
|
32
|
Biswas A, Kim S, Ferro Furtado R, Roberto Alves C, Buttrum M, Boddu V, Cheng HN. Metal chloride-catalyzed acetylation of starch: Synthesis and characterization. INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 2018. [DOI: 10.1080/1023666x.2018.1512465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Atanu Biswas
- USDA Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, IL, USA
| | - Sanghoon Kim
- USDA Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, IL, USA
| | | | | | - Megan Buttrum
- USDA Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, IL, USA
| | - Veera Boddu
- USDA Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, IL, USA
| | - H. N. Cheng
- USDA Agricultural Research Service, Southern Regional Research Center, New Orleans, LA, USA
| |
Collapse
|
33
|
Khlestkin VK, Peltek SE, Kolchanov NA. Review of direct chemical and biochemical transformations of starch. Carbohydr Polym 2018; 181:460-476. [DOI: 10.1016/j.carbpol.2017.10.035] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 10/04/2017] [Accepted: 10/07/2017] [Indexed: 01/19/2023]
|
34
|
Silva IRA, Magnani M, de Albuquerque FSM, Batista KS, Aquino JDS, Queiroga-Neto V. Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1295259] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Izis Rafaela Alves Silva
- Departamento de Tecnologia de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Campus Petrolina, Petrolina, Pernambuco, Brazil
| | - Marciane Magnani
- Departamento de engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | | | - Kamila Sabino Batista
- Departamento de engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Jailane de Souza Aquino
- Departamento de engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Vicente Queiroga-Neto
- Departamento de Nutrição, Universidade Federal de Campina Grande, Patos, Paraíba, Brazil
| |
Collapse
|
35
|
Ribeiro AC, Rocha Â, Soares RM, Fonseca LP, da Silveira NP. Synthesis and characterization of acetylated amylose and development of inclusion complexes with rifampicin. Carbohydr Polym 2017; 157:267-274. [DOI: 10.1016/j.carbpol.2016.09.064] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 09/17/2016] [Accepted: 09/20/2016] [Indexed: 12/19/2022]
|
36
|
Ma Y, Hou CJ, Wu HX, Fa HB, Li JJ, Shen CH, Li D, Huo DQ. Synthesis of maltodextrin-grafted-cinnamic acid and evaluation on its ability to stabilize anthocyanins via microencapsulation. J Microencapsul 2016; 33:554-562. [PMID: 27686628 DOI: 10.1080/02652048.2016.1223201] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
In this work, maltodextrin-grafted-cinnamic acid (MD-g-CA) was synthesised and used as wall material to improve the stability of purple sweet potato anthocyanins (PSPa) via microencapsualtion. MD-g-CA was prepared through esterification in a two-step convenient synthesis procedure and characterised using infra-red (IR) spectroscopy. The IR data indicated the typical ester carbonyl stretching at around 1721 cm-1. Moreover, MD-g-CA could give about 40% inhibition of DPPH radical and present excellent UV-absorption, which were notably better than that of native MD. Maltodextrin (MD) and MD-g-CA were used to prepare PSPa microcapsules by spray drying. The stability of PSPa was evaluated by UV-Vis analysis. The microcapsules produced by MD-g-CA showed a spheres-like appearance with some cracks. Storage tests revealed that the degradation rate of PSPa embedded by MD-g-CA was much lower than that of free PSPa under the same condition. Thus, MD-g-CA could be used as an effective wall material to improve stability of anthocyanins.
Collapse
Affiliation(s)
- Yi Ma
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China.,b Liquor making biology technology and application of key laboratory of Sichuan province , College of Bioengineering, Sichuan University of Science and Engineering , Zigong , P.R. China
| | - Chang-Jun Hou
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
| | - Hui-Xiang Wu
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
| | - Huan-Bao Fa
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
| | - Jun-Jie Li
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
| | - Cai-Hong Shen
- c National Engineering Research Centre of Solid-State Brewing , Luzhou Laojiao Group Co.Ltd , Luzhou , Sichuan , P.R. China
| | - Dan Li
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
| | - Dan-Qun Huo
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
| |
Collapse
|
37
|
Recent Advances in Techniques for Starch Esters and the Applications: A Review. Foods 2016; 5:foods5030050. [PMID: 28231145 PMCID: PMC5302408 DOI: 10.3390/foods5030050] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Revised: 06/20/2016] [Accepted: 06/30/2016] [Indexed: 12/13/2022] Open
Abstract
Esterification is one of the most important methods to alter the structure of starch granules and improve its applications. Conventionally, starch esters are prepared by conventional or dual modification techniques, which have the disadvantages of being expensive, have regent overdoses, and are time-consuming. In addition, the degree of substitution (DS) is often considered as the primary factor in view of its contribution to estimate substituted groups of starch esters. In order to improve the detection accuracy and production efficiency, different detection techniques, including titration, nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FT-IR), thermal gravimetric analysis/infrared spectroscopy (TGA/IR) and headspace gas chromatography (HS-GC), have been developed for DS. This paper gives a comprehensive overview on the recent advances in DS analysis and starch esterification techniques. Additionally, the advantages, limitations, some perspectives on future trends of these techniques and the applications of their derivatives in the food industry are also presented.
Collapse
|
38
|
Kong X, Zhou X, Sui Z, Bao J. Effects of gamma irradiation on physicochemical properties of native and acetylated wheat starches. Int J Biol Macromol 2016; 91:1141-50. [PMID: 27344953 DOI: 10.1016/j.ijbiomac.2016.06.072] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Revised: 06/18/2016] [Accepted: 06/22/2016] [Indexed: 11/15/2022]
Abstract
Effects of gamma irradiation on the physicochemical and crystalline properties of the native and acetylated wheat starches were investigated. Peak, hot paste, cool paste and setback viscosities of both native and acetylated wheat starches decreased continuously and significantly with the increase of the irradiation dose, whereas breakdown viscosity increased after irradiation. However, gamma irradiation only exerted slight effects on thermal and retrogradation properties of both native and acetylated wheat starches. X-ray diffraction and fourier transform infrared spectroscopy revealed that acetylation modification had considerable effects on the molecular structure of wheat starch, and the crystallinity of both untreated and acetylated starches increased slightly with the increase of irradiation dose. However, the V-type crystallinity of amylose-lipid complex was not affected by gamma irradiation treatments with doses up to 9kGy.
Collapse
Affiliation(s)
- Xiangli Kong
- Institute of Nuclear Agricultural Sciences, Key Laboratory for Nuclear-Agricultural Sciences of Chinese Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou, 310029, China
| | - Xin Zhou
- Institute of Nuclear Agricultural Sciences, Key Laboratory for Nuclear-Agricultural Sciences of Chinese Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou, 310029, China
| | - Zhongquan Sui
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, Key Laboratory for Nuclear-Agricultural Sciences of Chinese Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou, 310029, China.
| |
Collapse
|
39
|
Ačkar Đ, Babić J, Jozinović A, Miličević B, Jokić S, Miličević R, Rajič M, Šubarić D. Starch Modification by Organic Acids and Their Derivatives: A Review. Molecules 2015; 20:19554-70. [PMID: 26516831 PMCID: PMC6331858 DOI: 10.3390/molecules201019554] [Citation(s) in RCA: 78] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2015] [Revised: 10/14/2015] [Accepted: 10/15/2015] [Indexed: 11/21/2022] Open
Abstract
Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its properties by different modification procedures and expand its application. What is mostly applied in this view are their chemical modifications, among which organic acids have recently drawn the greatest attention, particularly with respect to the application of starch in the food industry. Namely, organic acids naturally occur in many edible plants and many of them are generally recognized as safe (GRAS), which make them ideal modification agents for starch intended for the food industry. The aim of this review is to give a short literature overview of the progress made in the research of starch esterification, etherification, cross-linking, and dual modification with organic acids and their derivatives.
Collapse
Affiliation(s)
- Đurđica Ačkar
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Jurislav Babić
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Antun Jozinović
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Borislav Miličević
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Stela Jokić
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Radoslav Miličević
- Faculty of Technology Tuzla, University of Tuzla, Univerzitetska 8, Tuzla 75000, Bosnia and Herzegovina.
| | - Marija Rajič
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Drago Šubarić
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| |
Collapse
|
40
|
Sun S, Zhang G, Ma C. Preparation, physicochemical characterization and application of acetylated lotus rhizome starches. Carbohydr Polym 2015; 135:10-7. [PMID: 26453845 DOI: 10.1016/j.carbpol.2015.07.090] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 07/27/2015] [Accepted: 07/28/2015] [Indexed: 12/12/2022]
Abstract
Acetylated lotus rhizome starches were prepared, physicochemically characterized and used as food additives in puddings. The percentage content of the acetyl groups and degree of substitution increased linearly with the amount of acetic anhydride used. The introduction of acetyl groups was confirmed via Fourier transform infrared (FT-IR) spectroscopy. The values of the pasting parameters were lower for acetylated starch than for native starch. Acetylation was found to increase the light transmittance (%), the freeze-thaw stability, the swelling power and the solubility of the starch. Sensorial scores for puddings prepared using native and acetylated lotus rhizome starches as food additives indicated that puddings produced from the modified starches with superior properties over those prepared from native starch.
Collapse
Affiliation(s)
- Suling Sun
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal University, 438000 Huanggang, China
| | - Ganwei Zhang
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal University, 438000 Huanggang, China.
| | - Chaoyang Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| |
Collapse
|