1
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Yan X, McClements DJ, Luo S, Liu C, Ye J. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications. Carbohydr Polym 2024; 340:122273. [PMID: 38858001 DOI: 10.1016/j.carbpol.2024.122273] [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: 03/13/2024] [Revised: 04/26/2024] [Accepted: 05/13/2024] [Indexed: 06/12/2024]
Abstract
During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters the physicochemical, organoleptic, and gastrointestinal properties of starchy foods. This review summarizes methods for measuring DG, as well as the impact of DG on the starch structure, properties, and applications. Enzymatic digestion, iodine colorimetry, and differential scanning calorimetry are the most common methods for evaluating the DG. As the DG increases, the structural organization of the molecules within starch granules is progressively disrupted, the particle size of the granules is altered due to swelling and then disruption, the crystallinity is decreased, the molecular weight is reduced, and the starch-lipid complexes are formed. The impact of DG on the starch structure and properties depends on the processing method, operating conditions, and starch source. The starch DG affects the quality of many foods, including baked goods, fried foods, alcoholic beverages, emulsified foods, and edible inks. Thus, a better understanding of the changes in starch structure and function caused by gelatinization could facilitate the development of foods with novel or improved properties.
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Affiliation(s)
- Xudong Yan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Shunjing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Jiangping Ye
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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2
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Yi M, Tang X, Liang S, He R, Huang T, Lin Q, Zhang R. Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food. Food Chem 2024; 446:138841. [PMID: 38428082 DOI: 10.1016/j.foodchem.2024.138841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 02/16/2024] [Accepted: 02/21/2024] [Indexed: 03/03/2024]
Abstract
Native starch has poor stability and usually requires modification to expand its industrial application range. Commonly used methods are physical, chemical, enzymatic and compound modification. Microwave radiation, as a kind of physical method, is promising due to its uniform energy radiation, greenness, safety, non-toxicity. It can meet the demand of consumers for safe food. Microwave-assisted modification with other methods can directly or indirectly affect the structure of starch granules to obtain modified starch with high degree of substitution and low viscosity, and the modification efficiency is greatly improved. This paper reviews the effect of microwave radiation on the physicochemical properties of starch, such as granule morphology, crystallization characteristics, and gelatinization characteristics, as well as the application of microwave radiation in starch modification and starch food processing. It provides theoretical references and suggestions for the research of microwave heating modified starch and the deep processing of starchy foods.
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Affiliation(s)
- Mingxia Yi
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Xuchong Tang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China.
| | - Shaoxiong Liang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Ren He
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Tingting Huang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Qing Lin
- Ba Ye Cao Health Industry Research Institute (Xiamen) Co., Ltd, Xiamen 361021, China
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3
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Wang Y, Han T, Liu T, Sun L, Dou B, Xin J, Zhang N. New insights into starch, lipid, and protein interactions - Colon microbiota fermentation. Carbohydr Polym 2024; 335:122113. [PMID: 38616083 DOI: 10.1016/j.carbpol.2024.122113] [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: 01/23/2024] [Revised: 03/20/2024] [Accepted: 03/29/2024] [Indexed: 04/16/2024]
Abstract
Starch, lipids, and proteins are essential biological macromolecules that play a crucial role in providing energy and nutrition to our bodies. Interactions between these macromolecules have been shown to impact starch digestibility. Understanding and controlling starch digestibility is a key area of research. Investigating the mechanisms behind the interactions of these three components and their influence on starch digestibility is of significant practical importance. Moreover, these interactions can result in the formation of resistant starch, which can be fermented by gut microbiota in the colon, leading to various health benefits. While current research has predominantly focused on the digestive properties of starch in the small intestine, there is a notable gap in understanding the colonic microbial fermentation phase of resistant starch. The benefits of fermentation of resistant starch in the colon may outweigh its glucose-lowering effect in the small intestine. Thus, it is crucial to study the fermentation behavior of resistant starch in the colon. This paper investigates the impact of interactions among starch, lipids, and proteins on starch digestion, with a specific focus on the fermentation phase of indigestible carbohydrates in the colon. Furthermore, valuable insights are offered for guiding future research endeavors.
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Affiliation(s)
- Yan Wang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianyu Han
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianjiao Liu
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Lirui Sun
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Boxin Dou
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Jiaying Xin
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China; State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, PR China
| | - Na Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China.
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4
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Zhang J, Li X, Wang K, Zhu Y, Guo L, Cui B, Lu L. Effects of different oil additives on water resistance of corn starch straws. Carbohydr Polym 2024; 334:122027. [PMID: 38553226 DOI: 10.1016/j.carbpol.2024.122027] [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: 10/06/2023] [Revised: 02/11/2024] [Accepted: 03/04/2024] [Indexed: 04/02/2024]
Abstract
To investigate the effect of oil additives on improving the water resistance of corn starch straws, corn oil (CO), soybean oil (SO), rapeseed oil (RO), peanut oil (PO), lard (LD) and coconut oil (CCO) were chosen and compared the structure and properties of starch straws with different oil additives. Corn starch straws (CS), and starch straws supplemented with CO, SO, RO, PO, LD and CCO were prepared by thermoplastic extrusion. The results showed that the incorporation of oils effectively enhanced the water resistance of starch straws such as water absorption, water solubility and water swelling performance. Meanwhile, the flexural strength of starch straws significantly increased. There was no significant linear relationship among starch chain length, oil unsaturation and straw performance. Among seven starch straws, S-SO had the strongest hydrogen bond interaction (3289 cm-1) and relaxation time (0.96 ms). The S-CO had the highest relative crystallinity (16.82 %) and degree of double helix (1.535), hence resulting in the lowest water absorption and solubility values, the highest flexural strength (23.43 MPa), the highest ΔT value (9.93 °C) and ΔH value (4.79 J/g). S-RO had the highest thermal transition temperatures.
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Affiliation(s)
- Jinyu Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xueting Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Kun Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yu Zhu
- Department of Biological and Food Engineering, Hefei Normal University, Hefei, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
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5
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Gu Y, Xu R, Liu T, McClements DJ, Zhao X, Wu J, Zhao M, Zhao Q. Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation. Int J Biol Macromol 2024; 270:132049. [PMID: 38704060 DOI: 10.1016/j.ijbiomac.2024.132049] [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: 03/25/2024] [Revised: 04/14/2024] [Accepted: 05/01/2024] [Indexed: 05/06/2024]
Abstract
In this study, we examined the possibility of using industrial microwave processing to enhance the gelling properties and reduce the starch digestibility of mung bean flour (MBF). MBF (12.6 % moisture) was microwaved at a power of 6 W/g to different final temperatures (100-130 °C), and then its structural and functional properties were characterized. The microwave treatment had little impact on the crystalline structure or amylose content of the starch, but it roughened the starch granule surfaces and decreased the short-range ordered structure and degree of branching. In addition, the extent of mung bean protein denaturation caused by the microwave treatment depended on the final temperature. Slightly denaturing the proteins (100 °C) did not affect the nature of the gels (protein phase dispersed in a starch phase) but the gel network became more compact. Moderately denaturing the proteins (110-120 °C) led to more compact and homogeneous starch-protein double network gels. Excessive protein denaturation (130 °C) caused the gel structure to become more heterogeneous. As a result, the facilitated tangles between starch chains by more linear starch molecules after debranching, and the protein network produced by moderate protein denaturation led to the formation of stronger gel and the improvement of plasticity during large deformation (large amplitude oscillatory shear-LAOS). Starch recrystallization, lipid complexion, and protein network retard starch digestion in the MBF gels. In conclusion, an industrial microwave treatment improved the gelling and digestive properties of MBF, and Lissajous curve has good adaptability in characterizing the viscoelasticity of gels under large deformations.
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Affiliation(s)
- Yue Gu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Rong Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | | | - Xiujie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jinjin Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China.
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6
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Nie M, Li J, Lin R, Gong X, Dang B, Zhang W, Yang X, Wang L, Wang F, Tong LT. The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch. Food Res Int 2024; 186:114355. [PMID: 38729701 DOI: 10.1016/j.foodres.2024.114355] [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: 12/17/2023] [Revised: 03/23/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
In this study, five C18 fatty acids (FA) with different numbers of double bonds and configurations including stearic acid (SA), oleic acid (OA), elaidic acid (EA), linoleic acid (LA), and α-linolenic acid (ALA), were selected to prepare highland barely starch (HBS)-FA complexes to modulate digestibility and elaborate the underlying mechanism. The results showed that HBS-SA had the highest complex index (34.18 %), relative crystallinity (17.62 %) and single helix content (25.78 %). Furthermore, the HBS-C18 FA complexes were formed by EA (C18 FA with monounsaturated bonds) that had the highest R1047/1022 (1.0509) and lowest full width at half-maximum (FWHM, 20.85), suggesting good short-range ordered structure. Moreover, all C18 FAs could form two kinds of V-type complexes with HBS, which can be confirmed by the results of CLSM and DSC measurements, and all of them showed significantly lower digestibility. HBS-EA possessed the highest resistant starch content (20.17 %), while HBS-SA had the highest slowly digestible starch content (26.61 %). In addition, the inhibition of HBS retrogradation by fatty acid addition was further proven, where HBS-SA gel firmness (37.80 g) and aging enthalpy value were the lowest, indicating the most effective. Overall, compounding with fatty acids, especially SA, could be used as a novel way to make functional foods based on HBS.
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Affiliation(s)
- Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Jiaxin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Ran Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xue Gong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Bin Dang
- Qinghai Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China
| | - Wengang Zhang
- Qinghai Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China
| | - Xijuan Yang
- Qinghai Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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7
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Wang W, Hu A, Liu S, He J, Zheng J. Effects of microwave radiation on the physicochemical properties, structure, and digestibility of the synthesized different crystal forms of malic acid starch ester. Int J Biol Macromol 2024; 263:130236. [PMID: 38367786 DOI: 10.1016/j.ijbiomac.2024.130236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 02/03/2024] [Accepted: 02/14/2024] [Indexed: 02/19/2024]
Abstract
The effects of microwave combined with L-malic acid treatment on the degree of substitution (DS), structure, physicochemical properties, and digestibility of sweet potato starch (A-type), potato starch (B-type), and pea starch (C-type) were evaluated. The order of DS obtained was: DSM-POS > DSM-SPS > DSM-PES. Fourier transform-infrared spectroscopy (FT-IR) showed that the obtained modified starch produced a new absorption band at 1735 cm-1. Scanning electron microscopy (SEM) and polarized light microscopy indicated that different types of native starches exhibited different granular morphologies and appeared to have different degrees of damage, but still had polarized crosses after modification. Sweet potato starch had the smallest particle size, while potato starch had the largest. X-ray diffractometry (XRD) showed that the modified starches still retained the same crystal structure as the native starches, but the relative crystallinity decreased. The apparent viscosity and swelling power of modified starches dropped, but their water/oil holding capacity, amylose content, and resistant starch content all increased. The results demonstrate that the degree of influence on the structure, physicochemical properties, and digestibility of different starches varies under the same modification conditions.
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Affiliation(s)
- Wei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Shiwei Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jie He
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
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8
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Liu Q, Guan H, Guo Y, Wang D, Yang Y, Ji H, Jiao A, Jin Z. Structure and in vitro digestibility of amylose-lipid complexes formed by an extrusion-debranching-complexing strategy. Food Chem 2024; 437:137950. [PMID: 37952395 DOI: 10.1016/j.foodchem.2023.137950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 10/29/2023] [Accepted: 11/06/2023] [Indexed: 11/14/2023]
Abstract
The formation of amylose-lipid complexes, known as resistant starch type Ⅴ (RS5), is limited by the low content of amylose in natural starch, increasing the amylose content is an effective approach to improve the yield of RS5. In this paper, an extrusion-debranching-complexing strategy with two extrusions was proposed to increase the formation of amylose-lipid complexes. A combination of corn starch (CS), pullulanase (60 U/g, w/w), and lauric acid (LA) with different contents of 4 %, 6 % and 8 % (w/w) generated enzymatically debranched extruded corn starch-lauric acid (EECS-LA) complexes after the second extrusion. The EECS-LA complexes were ordered form II complexes, with a significantly improved short-range molecular order. The melting temperature was in the range of 105-145℃. The enthalpy change increased with the increase of LA content and the value was 9.42 J/g for EECS-8 %LA complexes; these complexes could reform after dissociation. Scanning electron microscopy examination of the EECS-LA complexes revealed an irregular lamellar structure. The RS content of EECS-LA complexes increased significantly, achieving a value of 38.34 % for EECS-8 %LA complexes. This extrusion-debranching-complexing strategy is effective for preparing RS5 and could be useful in industry for the continuous production of RS5.
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Affiliation(s)
- Qing Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212004, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Huanan Guan
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212004, China
| | - Yuanxin Guo
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212004, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212004, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Hangyan Ji
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
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9
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Wu ZW, Han JY, Zhao XY, Wei YY, Cai XS, Liu HM, Ma YX, Wang XD. Impact of high temperature on microstructural changes and oil absorption of tigernut (Cyperus esculentus L.) starch: Investigations in the starch-oil model system. Carbohydr Polym 2024; 328:121711. [PMID: 38220344 DOI: 10.1016/j.carbpol.2023.121711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 11/30/2023] [Accepted: 12/17/2023] [Indexed: 01/16/2024]
Abstract
This study was to explore the internal reasons for the changes in oil absorption performance of tigernut starch (TS) by revealing the high-temperature induced variations of structural and functional properties of TS. The results showed that as the temperature increased from 80 °C to 140 °C, the degree of starch gelatinization increased, while the proportion of double helix structures, the total proportion of B1 and B2 chains, the relative crystallinity and the molecular weight decreased, accompanied by the fragmentation and swelling of TS granules. The oxidation of tigernut oil (TNO) led to a decrease in oil density and an increase in total polar component content. These phenomena could result in an increase of oil absorption capacity of TS and starch-lipid complex index. With further increase in temperature from 170 °C to 200 °C, the disruption of the crystalline structure and chain structure increased, resulting in the melting and disintegration of TS granules. This caused a decrease in the starch-oil contact area and capillary absorption of TNO by the TS granules. The results will contribute to revealing the effect of high-temperature induced changes in the structural and functional properties of TS on its oil absorption properties.
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Affiliation(s)
- Zhong-Wei Wu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing-Yuan Han
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xin-Yi Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yang-Yang Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiao-Shuang Cai
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Hua-Min Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Yu-Xiang Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xue-De Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
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10
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Liu Q, Li J, Huang Y, Luo Y, Li R, He Y, He C, Peng Q, Wang M. Preparation of starch-palmitic acid complexes by three different starches: A comparative study using the method of heating treatment and autoclaving treatment. Int J Biol Macromol 2024; 262:130009. [PMID: 38336331 DOI: 10.1016/j.ijbiomac.2024.130009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 01/07/2024] [Accepted: 02/05/2024] [Indexed: 02/12/2024]
Abstract
Recent research emphasizes the growing importance of starch-lipid complexes due to their anti-digestibility ability, prompting a need to explore the impact of different starch sources and preparation methods on their properties. In this study, starch-palmitic acid (PA) complexes were prepared by three different starches including Tartary buckwheat starch (TBS), potato starch (PTS), and pea starch (PS) by heating treatment (HT) and autoclaving treatment (AT), respectively, and their physicochemical property and in vitro digestibility were systematically compared. The formation of the starch-PA complex was confirmed through various characterization techniques, including scanning electron microscopy, differential scanning calorimetry, Fourier transform infrared spectroscopy, and X-ray diffraction. Among the complexes, the PTS-PA complex exhibited the highest complexation index over 80 %, while the PS-PA complex had the lowest rapid digestible starch content (56.49-59.42 %). Additionally, the complexes prepared by AT exhibited higher resistant starch content (41.95-32.46 %) than those prepared by HT (31.42-32.49 %), while the complexes prepared by HT held better freeze-thaw stability and hydration ability than those prepared by AT. This study highlights the important role of starch sources in the physicochemical and digestibility properties of starch-lipid complex and the potential application of AT in the preparation of novel resistant starch.
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Affiliation(s)
- Qiuyan Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Ji Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuefeng Huang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yueping Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Ruijie Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuanchen He
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Caian He
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Qiang Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Min Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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11
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Jiang C, Yang X, Lin S, Yang Y, Yu J, Du X, Tang Y. Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp ( Hypophthalmichthys molitrix) Surimi Gel. Foods 2024; 13:675. [PMID: 38472789 DOI: 10.3390/foods13050675] [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: 01/17/2024] [Revised: 02/08/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
This study systematically investigates the impact of corn starch molecular structures on the quality attributes of surimi gel products. Employing molecular analyses to characterize corn starch, three amylopectin fractions (A, B1, and B2), categorized by the degree of polymerization ranges (6 < X ≤ 12, 12 < X ≤ 24, and 24 < X ≤ 36, respectively) were specifically focused on. The surimi gel quality was comprehensively assessed through texture profile analysis, nuclear magnetic resonance, scanning electron microscopy, stained section analysis, and Fourier transform infrared spectroscopy. Results indicated the substantial volume expansion of corn amylopectin upon water absorption, effectively occupying the surimi gel matrix and fostering the development of a more densely packed protein network. Starch gels with higher proportions of A, B1, and B2 exhibited improved hardness, chewiness, and bound water content in the resultant surimi gels. The weight-average molecular weight and peak molecular weight of corn starch showed a strong positive correlation with surimi gel hardness and chewiness. Notably, the secondary structure of proteins within the surimi gel was found to be independent of corn starch's molecular structure. This study provides valuable insights for optimizing formulations in surimi gel products, emphasizing the significance of elevated A, B1, and B2 content in corn starch as an optimal choice for crafting dense, chewy, water-retaining surimi gels.
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Affiliation(s)
- Congyun Jiang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xin Yang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Songyi Lin
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, China
| | - Yumeng Yang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Jinzhi Yu
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinqi Du
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yue Tang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, China
- Engineering Research Center of Food, The Education Department of Liaoning Province, Dalian 116034, China
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12
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Zarski A, Kapusniak K, Ptak S, Rudlicka M, Coseri S, Kapusniak J. Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities. Polymers (Basel) 2024; 16:597. [PMID: 38475281 DOI: 10.3390/polym16050597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).
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Affiliation(s)
- Arkadiusz Zarski
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Kamila Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sylwia Ptak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Magdalena Rudlicka
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sergiu Coseri
- "Petru Poni" Institute of Macromolecular Chemistry, Romanian Academy, 41 A, Gr. Ghica Voda Alley, 700487 Iasi, Romania
| | - Janusz Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
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13
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Arii Y, Nishizawa K. Chemical structure and gelation characteristics of a purified gel derived from sword beans ( Canavaliagladiata). Heliyon 2024; 10:e24900. [PMID: 38312636 PMCID: PMC10835351 DOI: 10.1016/j.heliyon.2024.e24900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 01/11/2024] [Accepted: 01/16/2024] [Indexed: 02/06/2024] Open
Abstract
Herein, a new method was developed to obtain a crude extract from sword beans at a higher extraction efficiency. The crude extract formed a gel at 8 °C, which melted at 70 °C, and lyophilization of the purified gel produced a powder that could be dissolved in distilled water at a concentration of 7 % (w/w) or less. A 3 % powder solution gelled at 12 °C and melted at 60 °C. The infrared spectrum of the gel powder was consistent with that of starch. Furthermore, a 4-aminobenzoic acid ethyl ester-labeling analysis revealed that glucose was the constituent sugar in the powder, and the powder solution reacted strongly in a starch-iodine test. These observations confirmed that the gelling substance was starch. However, the melting and gelling temperatures were dissimilar to those of other starches frequently used in the food industry. Thus, our results provide valuable information for using sword bean starch as a novel food material.
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Affiliation(s)
- Yasuhiro Arii
- Department of Innovative Food Sciences, School of Food Sciences and Nutrition, Mukogawa Women's University, Nishinomiya, Hyogo, 663-8558, Japan
- Research Institute for Nutrition Sciences, Mukogawa Women's University, Nishinomiya, Hyogo, 663-8558, Japan
| | - Kaho Nishizawa
- Department of Food Sciences and Human Nutrition, Faculty of Agriculture, Ryukoku University, Otsu, Shiga, 520-2194, Japan
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14
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Kang X, Gao W, Cheng Y, Cui B, Qiao X, Abd El-Aty AM. Enzymatic Modification of Starch Using Recombinant Genes from Sorghum in Escherichia coli: Insights and Potential Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:590-603. [PMID: 38133624 DOI: 10.1021/acs.jafc.3c07576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
SBEIIb (Sobic.004G163700), SSSIIa (Sobic.010G093400), and GBSSI (Sobic.010G022600) genes that regulate starch synthesis in sorghum endosperm were transferred into Escherichia coli by transgenic technology. SBEIIb, SSSIIa, and GBSSI enzymes were separated and purified through a Ni column and analyzed by electrophoresis with molecular weights and activities of 91.57 84.57, and 66.89 kDa and 551 and 700 and 587 U/μL, respectively. Furthermore, they were applied to starch modification, yielding interesting findings: the A chain content increased from 25.79 to 89.55% for SBEIIb-treated waxy starch, while SSSIIa extended the A chain to form DPs of the B chain, with A chain content decreasing from 89.55 to 37.01%, whereas GBSSI was explicitly involved in the synthesis of B1 chain, with its content increasing from 9.59 to 48.45%. Modified starch was obtained, which could be accurately applied in various industries. For instance, we prepared a sample (containing 89.6% A chain content) with excellent antiaging and antidigestion properties through SBEIIb modification. Moreover, higher RS3 (34.25%) and SDS contents (15.75%) of starch were obtained through the joint modification of SBEIIb and SSSIIa. These findings provide valuable insights for developing sorghum starch synthesis-related enzymes and offer opportunities for improving starch properties through enzymatic approaches.
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Affiliation(s)
- Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Yue Cheng
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Xuguang Qiao
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey
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15
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Zhao Y, Tu D, Wang D, Xu J, Zhuang W, Wu F, Tian Y. Structural and property changes of starch derivatives under microwave field: A review. Int J Biol Macromol 2024; 256:128465. [PMID: 38029893 DOI: 10.1016/j.ijbiomac.2023.128465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 10/17/2023] [Accepted: 11/25/2023] [Indexed: 12/01/2023]
Abstract
Native starches are commonly modified for desired properties because of their limited applications. Among various modifications, microwave irradiation has been gaining strong interests and becoming a focal area to transform starch during the last few years. Such interests reside in microwave irradiation's high heating rates, lesser extent of loss in nutritional qualities, and so on when compared with other approaches. This review summaries the effects of microwave field on the structural (e.g. morphology characteristic, lamellae structure, crystallinity, and molecular structure) and physicochemical properties (e.g. pasting properties and gelatinization) of naturally existing starch derivatives. Different microwave-assisted chemical derivatizations can directly or indirectly affect starch structure from the macroscopic to the microscopic level, thereby resulting in various functionalities. Moreover, conventional starch modification processes can be optimized by applying microwave irradiation to obtain modified starch with high degree of substitution and low viscosity. The future research will help to better understand the structural changes of microwave-assisted starch chemical derivatization and thereby creating a wide range of functionalities.
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Affiliation(s)
- Yingting Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, 350002, China
| | - Dongkun Tu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Danni Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingxin Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Weijing Zhuang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, 350002, China
| | - Fuhan Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuting Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, 350002, China.
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16
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Hao Z, Xu H, Yu Y, Han S, Gu Z, Wang Y, Li C, Zhang Q, Deng C, Xiao Y, Liu Y, Liu K, Zheng M, Zhou Y, Yu Z. Preparation of the starch-lipid complexes by ultrasound treatment: Exploring the interactions using molecular docking. Int J Biol Macromol 2023; 237:124187. [PMID: 36990406 DOI: 10.1016/j.ijbiomac.2023.124187] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/02/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
In this work, Corn Starch (CS)-Lauric acid (LA) complexes prepared by different ultrasound times were explored for multi-scale structure and digestibility. The results showed that the average molecular weight of the CS decreased from 380.478 to 323.989 kDa and the transparency increased to 38.55 % after 30 min of ultrasound treatment. The scanning electron microscope (SEM) results revealed a rough surface and agglomeration of the prepared complexes. The complexing index of the CS-LA complexes increased by 14.03 % compared to the non-ultrasound group. The prepared CS-LA complexes formed a more ordered helical structure and a more dense V-shaped crystal structure through hydrophobic interactions and hydrogen bonding. In addition, fourier transforms infrared spectroscopy and the molecular docking revealed that the hydrogen bonds formed by CS and LA promoted the formation of an ordered structure of the polymer, retarding the diffusion of the enzyme and thus reducing the digestibility of the starch. With correlation analysis, we provided insight into the multi-scale structure-digestibility relationship in the CS-LA complexes, which provided a basis for the relationship between structure and digestibility of lipid-containing starchy foods.
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17
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Yang Z, Zhang Y, Wu Y, Ouyang J. Factors influencing the starch digestibility of starchy foods: A review. Food Chem 2023; 406:135009. [PMID: 36450195 DOI: 10.1016/j.foodchem.2022.135009] [Citation(s) in RCA: 23] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022]
Abstract
Starchy foods are a major energy source of the human diet, their digestion is closely related to human health. Most foods require lots of processing before eating, therefore, many factors can influence starch digestibility. The factors that affect the digestibility of starches have been widely discussed previously, but the extracted starches in those studies were different from those present within the actual food matrix. This review summarizes the factors influencing the starch digestibility in starchy foods. Endogenous non-starch components hinder the starch digestive process. Food ingredients and additives decrease starch digestibility by inhibiting the activity of digestive enzymes or hindering the contact between starch and enzymes. Storage induce the retrogradation of starch, decreasing the digestibility of foods. Therefore, preparing starchy foods with whole grains, processing them as little as possible, using food additives reasonably, and storage conditions may all be beneficial measures for the production of low GI foods.
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Affiliation(s)
- Zhenglei Yang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yuyang Zhang
- Department of Food Science, University of Guelph, ON N1G2W1, Canada
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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18
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Zhou Z, Liang Z, Zhang Y, Hu H, Gan T, Huang Z. Facile solid-phase synthesis of starch-fatty acid complexes via mechanical activation for stabilizing curcumin-loaded Pickering emulsions. Food Res Int 2023; 166:112625. [PMID: 36914331 DOI: 10.1016/j.foodres.2023.112625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 02/01/2023] [Accepted: 02/17/2023] [Indexed: 02/23/2023]
Abstract
Starch-fatty acid complexes used as emulsifiers have caught great attention because of their renewability and excellent emulsifying property, the development of a simple and efficient synthesis method for the fabrication of starch-fatty acid complexes is still greatly challenging. Herein, the rice starch-fatty acid complexes (NRS-FA) were successfully prepared by mechanical activation method using different long chain fatty acids (myristic acid, palmitic acid, and stearic acid) and native rice starch (NRS) as the raw materials. The results showed that the prepared NRS-FA with a V-shaped crystalline structure exhibited a higher digestion resistance than NRS. Moreover, when the chain length of fatty acids increased from 14 to 18 carbons, the contact angle of the complexes was much closer to 90°, and the average particle size was smaller, deriving the better emulsifying property of NRS-FA18 complexes, which were suitable to be used as an emulsifier to stabilize curcumin-loaded Pickering emulsions. The results of storage stability and in vitro digestion showed that the curcumin retention could reach 79.4 % after 28 days of storage and 80.8 % of curcumin was retained in the system after simulated gastric digestion, showing good encapsulation and delivery performance of prepared Pickering emulsions, which attributed to the enhancement of the coverage of particles at the oil-water interface.
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Affiliation(s)
- Zan Zhou
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Zirong Liang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Yanjuan Zhang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Huayu Hu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Tao Gan
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China.
| | - Zuqiang Huang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China.
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19
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Liu Q, Wang Y, Yang Y, Yu X, Xu L, Jiao A, Jin Z. Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Zhuang J, Liu H, You L, Xu F, Zeng H, Zeng S. Influence of ultrasonic-microwave power on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes after retrogradation. Int J Biol Macromol 2023; 228:59-67. [PMID: 36563815 DOI: 10.1016/j.ijbiomac.2022.12.188] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 11/19/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
The digestibility of starches with high amylose content can be modulated by the complexation with lipids, which is largely influenced by physical modification methods. In the current work, the impact of ultrasound-microwavre synergistic treatment on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes (LS-GMSc) after retrogradation were investigated. Results showed that 400 W of ultrasound treatment combined with microwave was more conducive to the formation of LS-GMSc, which increased the microcrystalline region and ordering degree of starch. However, excessively high ultrasound intensity weakened V-type diffraction and promoted amylose recrystallization. Investigation of the micromorphology and thermal properties revealed that the existence of V-complexes retarded starch retrogradation, and this effect was significantly enhanced after appropriate ultrasound (400 W) treatment. The digestion showed that 400 W of ultrasound treatment improved the digestive resistance of starch complexes and increased the content of resistant starch. These results are significant to the theoretical foundation and functional application of V-type complexes on anti-gelling and anti-digestion.
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Affiliation(s)
- Jie Zhuang
- 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
| | - Huifang Liu
- 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
| | - Longnong You
- 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
| | - Fangqing Xu
- 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; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shaoxiao 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; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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21
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Yan S, Li Z, Wang B, Li T, Li Z, Zhang N, Cui B. Correlation analysis on physicochemical and structural properties of sorghum starch. Front Nutr 2023; 9:1101868. [PMID: 36712512 PMCID: PMC9873550 DOI: 10.3389/fnut.2022.1101868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Accepted: 12/12/2022] [Indexed: 01/11/2023] Open
Abstract
This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.
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Affiliation(s)
- Shouxin Yan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Tingting Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhiyang Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Nan Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
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22
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Tang J, Liang Q, Ren X, Raza H, Ma H. Insights into ultrasound-induced starch-lipid complexes to understand physicochemical and nutritional interventions. Int J Biol Macromol 2022; 222:950-960. [DOI: 10.1016/j.ijbiomac.2022.09.242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/25/2022] [Accepted: 09/26/2022] [Indexed: 11/29/2022]
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23
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Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke. Food Res Int 2022; 162:111950. [DOI: 10.1016/j.foodres.2022.111950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/02/2022] [Accepted: 09/14/2022] [Indexed: 11/17/2022]
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Wang Y, Liu T, Xie J, Cheng M, Sun L, Zhang S, Xin J, Zhang N. A review on application of molecular simulation technology in food molecules interaction. Curr Res Food Sci 2022; 5:1873-1881. [PMID: 36276243 PMCID: PMC9579209 DOI: 10.1016/j.crfs.2022.10.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/07/2022] [Accepted: 10/09/2022] [Indexed: 11/06/2022] Open
Abstract
Molecular simulation is a new technology to analyze the interaction between molecules. This review mainly summarizes the application of molecular simulation technology in the food industry. This technology has been employed to assess structural changes of biomolecules, the interaction between components, and the mechanism of physical and chemical property alterations. These conclusions provide a deeper understanding of the molecular interaction mechanism in foods, break through the limitations of scientific experiments and avoid blind and time-consuming scientific research. In this paper, the advantages and development trends of molecular simulation technology in the food research field are described. This methodology can be used to contribute to further studies of the mechanism of molecular interactions in food, confirm experimental results and provide new ideas for research in the field of food sciences.
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Affiliation(s)
- Yan Wang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Tianjiao Liu
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Jinhui Xie
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Meijia Cheng
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Lirui Sun
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Shuai Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Jiaying Xin
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China,State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000, PR China
| | - Na Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China,Corresponding author.
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Chandak A, Dhull SB, Chawla P, Fogarasi M, Fogarasi S. Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study. Foods 2022; 11:foods11192969. [PMID: 36230043 PMCID: PMC9562692 DOI: 10.3390/foods11192969] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 01/16/2023] Open
Abstract
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.
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Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
- Correspondence: (S.B.D.); (M.F.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of ClujNapoca, CaleaMănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (S.B.D.); (M.F.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu LaurianStreet, 400271 Cluj-Napoca, Romania
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Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022; 64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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Influences of feed moisture on the structure and physicochemical properties of high amylose corn starch-flax oil complexes during extrusion. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Zhang Z, Ye J, Guo D, Wu J, Chen L, Luo S, Liu C. Improving the instant properties of kudzu powder by complexing with different chain-length fatty acids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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