|
1
|
Luo Y, Zhou Y, Liu H, Liu X, Xie X, Li L. Insight into the multi-scale structure and retrogradation of corn starch by partial gelatinization synergizing with epicatechin/epigallocatechin gallate. Food Chem 2024; 453:139568. [PMID: 38754353 DOI: 10.1016/j.foodchem.2024.139568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 04/19/2024] [Accepted: 05/03/2024] [Indexed: 05/18/2024]
Abstract
Starch retrogradation is of great importance to the quality of starch-based food. This study investigated the effect of partial gelatinization (PG) synergizing with polyphenol (epicatechin, EC; epigallocatechin gallate, EGCG) on the multi-scale structure and short/long-term retrogradation of corn starch (CS). The PG synergizing with EC/EGCG substantially suppressed the short/long-term retrogradation properties of CS. These could be confirmed by the decreased storage modulus and viscosity, the relative crystallinity (1.54%, 3.56%), and the retrogradation degree (9.99%, 20.18%) of CS during storage for 1, 14 days after PG synergizing with EGCG and EC, respectively. This is because PG treatment promoted the hydrogen bond interaction between disordered starch molecules and EC/EGCG. These were proven by the larger aggregation, more and brighter fluorescents, and the reduced long/short-range order structures in CS after PG synergizing with EC/EGCG. This study is helpful for the development of foods with enhanced nutrition and low-retrogradation.
Collapse
Affiliation(s)
- Yunmei Luo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yuhao Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Haocheng Liu
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Guangzhou 510640, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xinan Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Lu Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| |
Collapse
|
|
2
|
Park HJ, Cho DH, Chung HJ, Lim ST. Enhanced gelling property and freeze-thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38629447 DOI: 10.1002/jsfa.13544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/28/2024] [Accepted: 04/17/2024] [Indexed: 05/30/2024]
Abstract
BACKGROUND Physically modified starches can be classified as natural ingredients on food labels and clean label products. Thus, the market demand for physically modified starch is increasing. Potato, tapioca and corn starches were physically modified by mild heat treatment in an alcoholic solution to enhance their gelling property and freeze-thaw stability. RESULTS During mild heating of starch suspension (40% w/w) in 10% ethanol solution at the onset gelatinization temperature, granular swelling of starch occurred, followed by amylose leaching with medication of the surface structure of the starch granules. All treated starches exhibited increased gelatinization and pasting temperatures and decreased breakdown for pasting as a result of improved stability against shear and heat. The treated starches had higher hardness, cohesiveness and springiness of gel than the respective native starches, and these gel properties were more pronounced in potato starch than in tapioca and corn starches. The treated starches showed substantially reduced gel syneresis during freeze-thawing. CONCLUSION Physical modification of starch by mild heat treatment in an alcoholic solution substantially improved its gelation ability and freeze-thaw stability. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Han-Jun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Dong-Hwa Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju, Republic of Korea
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| |
Collapse
|
|
3
|
Cheng Y, Su C, Wei S, Zhao J, Wei F, Liu X, Wang H, Wu X, Feng C, Meng J, Cao J, Yun S, Xu L, Geng X, Chang M. The Effects of Naematelia aurantialba on the Pasting and Rheological Properties of Starch and the Research and Development of Soft Candy. Foods 2024; 13:247. [PMID: 38254548 PMCID: PMC10814479 DOI: 10.3390/foods13020247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/06/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
To study the effects of Naematelia aurantialba (NA) on the rheological and gelatinization properties of starch, the processing methods of NA were diversified. In this study, the gelatinization and rheological properties of corn starch (CS) and edible cassava starch (ECS) were investigated by adding NA with different mass fractions. Starch soft candy was prepared using NA, CS, and ECS as the main raw materials. Rheological studies showed that both CS-NA and ECS-NA exhibited elastic modulus (G') > viscosity modulus (G″), implying elastic behavior. G' was such that CS+1%NA > CS+5%NA > CS+3%NA > CS > CS+2%NA > CS+4%NA > ECS+4%NA > ECS+3%NA > ECS+5%NA > ECS+2%NA > ECS+1%NA > ECS. The gelatinization implied showed that after adding NA, the pasting temperature of CS-NA and ECS-NA increased by 1.33 °C and decreased by 2.46 °C, while their breakdown values decreased by 442.35 cP and 866.98 cP, respectively. Through a single-factor test and orthogonal test, the best formula of starch soft candy was as follows: 0.4 f of NA, 10 g of white granulated sugar, a mass ratio of ECS to CS of 20:1 (g:g), 0.12 g of citric acid, 1 g of red date power, and 16 mL of water. The soft candy was stable when stored for two days. This study offers a new direction for the research and development of NA starch foods.
Collapse
Affiliation(s)
- Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Cuixin Su
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Shijie Wei
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Jing Zhao
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Fen Wei
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Xiaolong Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Hanbing Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Xiaoyue Wu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Jinling Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Shaojun Yun
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Mingchang Chang
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| |
Collapse
|
|
4
|
Luo Y, Liu X, Ke Z, Yang J, Li Y, Xie X, Li L. Insight into the improvement in pasting and gel properties of waxy corn starch by critical melting treatments. Int J Biol Macromol 2023; 253:127285. [PMID: 37827408 DOI: 10.1016/j.ijbiomac.2023.127285] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/22/2023] [Accepted: 10/05/2023] [Indexed: 10/14/2023]
Abstract
To improve the pasting and gel properties of waxy corn starch (WCS), the native starch was modified by critical melting (CM) at the onset temperature (TO), peak temperature (TP), and conclusion temperature (TC) (labeled CMO, CMP, and CMC respectively). CM treatments significantly enhanced the thermal stability of the WCS, as indicated by the increase in the peak gelatinization temperature, pasting temperature, and peak time. In addition, after CMP treatment, the storage modulus, hardness, gumminess, springiness, and chewiness of starch gels significantly increased by 43.29 %, 31.14 %, 23.36 %, 8.26 %, and 61.43 %, respectively, and the syneresis rate significantly decreased by 19.69 % (p < 0.05). These results indicated that CMP treatments significantly improved the gelling ability and freeze-thaw stability of the WCS. These results are ascribed to the partial disruption and enhanced rearrangement of the starch crystalline structure. CMP treatment induced the crystalline structure of starch to be partially disrupted and a hard structure was formed on the surface of starch granules. The hard structure in CMP-treated starch supplied more attachment points for crystalline structure rearrangement during gelatinization. Therefore, the above results indicated that CMP treatments can be used to modify starch to improve the pasting and gel properties of starch-based food products.
Collapse
Affiliation(s)
- Yunmei Luo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhibo Ke
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jinjin Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yan Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xinan Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Lu Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| |
Collapse
|
|
5
|
Zhuang W, Zheng S, Chen F, Gao S, Zhong M, Zheng B. Effects of Tremella fuciformis Mushroom Polysaccharides on Structure, Pasting, and Thermal Properties of Chinese Chestnuts ( Castanea henryi) Starch Granules under Different Freeze-Thaw Cycles. Foods 2023; 12:4118. [PMID: 38002176 PMCID: PMC10670311 DOI: 10.3390/foods12224118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
The purpose of this study was to investigate the effect of Tremella fuciformis polysaccharides on the physicochemical properties of freeze-thawed cone chestnut starch. Various aspects, including water content, crystallinity, particle size, gelatinization, retrogradation, thermal properties, rheological properties, and texture, were examined. The results revealed that moderate freezing and thawing processes increased the retrogradation of starch; particle size, viscosity, shear type, hinning degree, and hardness decreased. After adding Tremella fuciformis polysaccharide, the particle size, relative crystallinity, and gelatinization temperature decreased, which showed solid characteristics. Consequently, the inclusion of Tremella fuciformis polysaccharide effectively countered dehydration caused by freezing and thawing, reduced viscosity, and prevented the retrogradation of frozen-thawed chestnut starch. Moreover, Tremella fuciformis polysaccharide played a significant role in enhancing the stability of the frozen-thawed chestnut starch. These findings highlight the potential benefits of incorporating Tremella fuciformis polysaccharides in starch-based products subjected to freeze-thaw cycles.
Collapse
Affiliation(s)
- Weijing Zhuang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (W.Z.); (S.Z.); (S.G.); (M.Z.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuyi Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (W.Z.); (S.Z.); (S.G.); (M.Z.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Feng Chen
- College of Modern Agricultural Technology, Fujian Vocational College of Agriculture, Fuzhou 350119, China;
| | - Shujuan Gao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (W.Z.); (S.Z.); (S.G.); (M.Z.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Meifang Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (W.Z.); (S.Z.); (S.G.); (M.Z.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (W.Z.); (S.Z.); (S.G.); (M.Z.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| |
Collapse
|
|
6
|
Šárka E, Sinica A, Smrčková P, Sluková M. Non-Traditional Starches, Their Properties, and Applications. Foods 2023; 12:3794. [PMID: 37893687 PMCID: PMC10606120 DOI: 10.3390/foods12203794] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/11/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch-lipids and starch-protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.
Collapse
Affiliation(s)
- Evžen Šárka
- Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague, Czech Republic; (A.S.); (P.S.); (M.S.)
| | | | | | | |
Collapse
|
|
7
|
Liu W, Zhao R, Liu Q, Zhang L, Li Q, Hu X, Hu H. Relationship among gelatinization, retrogradation behavior, and impedance characteristics of potato starch. Int J Biol Macromol 2023; 227:354-364. [PMID: 36502946 DOI: 10.1016/j.ijbiomac.2022.12.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 11/15/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
In this study, the physicochemical properties of potato starch from different varieties were investigated. Furthermore, the relationships among gelatinization, retrogradation behavior, and impedance characteristics of potato starch gels were evaluated by texture analysis, low-field nuclear magnetic resonance spectroscopy, and electrical impedance spectroscopy. The results indicated amylose content was positively correlated with setback viscosity, and negatively correlated with To and ΔH. In addition, impedance values of potato starch gels differed in a frequency-dependent manner. Notably, higher frequencies resulted in low diffusion of ions in prepared gels, which combined with the concentration of mobile ions in free water, led to a gradual decrease in impedance module. Compared with phase values, impedance module showed high correlation with gelatinization parameters (To, Tp, and Tc) and viscosity parameters (peak temperature and setback viscosity), more notably at frequencies below 100 Hz. In this context, the electric current flowed through mobile ions that interacted with bound water attached to the starch molecules at lower voltage frequencies, and were repressed by the formation of an ordered and compact gel network during retrogradation. Collectively, these results indicate that impedance spectroscopy can be potentially used as an efficient and reliable method to predict gelatinization and retrogradation behavior of potato starch.
Collapse
Affiliation(s)
- Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qingyao Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaojia Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| |
Collapse
|
|
8
|
Influence of starch with different degrees and order of gelatinization on the microstructural and mechanical properties of pectin cryogels: A potential pore morphology regulator. Int J Biol Macromol 2022; 222:533-545. [PMID: 36174855 DOI: 10.1016/j.ijbiomac.2022.09.199] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 09/18/2022] [Accepted: 09/22/2022] [Indexed: 12/29/2022]
Abstract
The applications of cryogels are defined by their porous morphology as well as mechanical properties. To achieve efficient regulation of porous properties for pectin cryogels, we selected starch as a potential polysaccharide regulator. Pectin/starch composite cryogels with different degrees of gelatinization were formulated, and two ways of starch gelatinization were considered: starch gelatinization occurred before or after pectin crosslinking during forming the hydrogel network. The results showed that high gelatinized starch (73.8 %-100.0 %) rendered pectin cryogels with denser pore morphology and higher mechanical strength. The pore diameter transferred from 160-200 μm to 40-60 μm with the degree of gelatinization, while the total porosity decreased by about 15 % and the specific surface area increased by about 100 m2/g. When starch gelatinization occurred before pectin crosslinking, the hydrogen bond interactions between gelatinized starch and pectin were formed to accelerate the gelation rate of the pectin Ca2+-dependent network. When gelatinization occurred after pectin crosslinking, the pre-formed pectin network delayed the breakdown of the starch crystalline structure during gelatinization. The qualitative regulation of the pore morphology in pectin cryogels by incorporating starches with varying degrees of gelatinization was confirmed.
Collapse
|