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Wang L, Li D, Ye L, Zhi C, Zhang T, Miao M. Characterizations and film-forming properties of different fractionated high-amylose maize starches subjected to hydroxypropylation. Food Chem 2024; 440:138177. [PMID: 38134833 DOI: 10.1016/j.foodchem.2023.138177] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 12/02/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023]
Abstract
Dual-modifications of jet milling and hydroxypropylation were used to improve the functional properties of maize starch (HM, containing 67 % amylose). The fractions obtained in three sizes (HM-S, HM-M, HM-L) were further treated with 10 % and 30 % propylene oxide (PO10 and PO30). The infrared peak of starch at 2794 cm-1 indicated the successful introduction of hydroxypropyl groups. The molar degree of substitution (MS) increased with the degree of jet milling. The MS of HM-L-PO10 is 0.4, that of HM-M-PO10 is 0.7, and that of HM-S-PO10 is 0.9. The crystallinity of dual-modified HM increased, but the crystal type remained unchanged, still being B-type. Dual-modification significantly improved the performance of starch, and the higher the degree of modification, the better the optimization effect. The lowest enthalpy changes of gelatinization (ΔH = 3.49 J/g), the best freeze-thaw stability, the highest elongation at break (110.42 %) and transmittance (81.22 %) were shown in HM-S-PO30. The present study confirms that HM-S-PO30 films have the best physicochemical and mechanical properties, which provide new insights into optimizing starch-based packaging materials.
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Affiliation(s)
- Liping Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Dexiang Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Lei Ye
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Chaohui Zhi
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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Zhang W, Zhao G, Huang B, He R, Zhai L, Yang L. Effects of dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starch. Int J Biol Macromol 2024; 255:128277. [PMID: 37992918 DOI: 10.1016/j.ijbiomac.2023.128277] [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: 09/14/2023] [Revised: 11/14/2023] [Accepted: 11/17/2023] [Indexed: 11/24/2023]
Abstract
In this research, the effects of cationization, acetylation and dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starches were investigated. The rapid viscosity analyzer revealed a substantial increased paste viscosity post modification. Particularly, for dually modified starch, the peak viscosity increased from 3071.67 to 4082.00 cP. The freeze-thaw stability substantially enhanced, with both single cationic and dually-modified starches standing out by exhibiting no water syneresis even at 21 freeze-thaw cycles, while native starch exhibited higher syneresis, up to 74.55 %. Both single cationization and cationization-acetylation destroyed the starch granules, characterized by the roughness and cracks. But, for single acetylation, there was no notable changes on granules' morphology. Fourier transform infrared spectroscopy exhibited notable shifts after modification, both acetylation and dual modification, resulting in a new peak at 1728 cm-1. 13C cross-polarization magic angle spinning nuclear magnetic resonance spectra displayed new peaks at 52-55 and 19-22 ppm following cationization and acetylation, respectively. These structural alterations indicate the successful incorporation of functional groups during modification. Overall, this study provides valuable insights for the industrial utilization of these three modified glutinous rice starches.
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Affiliation(s)
- Wangfen Zhang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Biao Huang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ligong Zhai
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
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Han Lyn F, Tan CP, Zawawi RM, Nur Hanani ZA. Enhancing the mechanical and barrier properties of chitosan/graphene oxide composite films using trisodium citrate and sodium tripolyphosphate crosslinkers. J Appl Polym Sci 2021. [DOI: 10.1002/app.50618] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Foong Han Lyn
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Seri Kembangan Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Seri Kembangan Malaysia
| | - Ruzniza Mohd Zawawi
- Department of Chemistry, Faculty of Science Universiti Putra Malaysia Seri Kembangan Malaysia
| | - Zainal Abedin Nur Hanani
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Seri Kembangan Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Seri Kembangan Malaysia
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Singh R, Sharanagat VS. Physico-functional and structural characterization of ultrasonic-assisted chemically modified elephant foot yam starch. Int J Biol Macromol 2020; 164:1061-1069. [DOI: 10.1016/j.ijbiomac.2020.07.185] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 07/08/2020] [Accepted: 07/17/2020] [Indexed: 01/08/2023]
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Motta JFG, de Souza AR, Gonçalves SM, Madella DKSF, de Carvalho CWP, Vitorazi L, de Melo NR. Development of active films based on modified starches incorporating the antimicrobial agent lauroyl arginate (LAE) for the food industry. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02548-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Chemelli A, Gomernik F, Thaler F, Huber A, Hirn U, Bauer W, Spirk S. Cationic starches in paper-based applications-A review on analytical methods. Carbohydr Polym 2020; 235:115964. [PMID: 32122498 DOI: 10.1016/j.carbpol.2020.115964] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 02/04/2020] [Accepted: 02/06/2020] [Indexed: 01/18/2023]
Abstract
This review focuses on cationic starches with a low degree of substitution (<0.06) which are mainly used for production of paper-based products. After a brief introduction on starch in general, cationization pathways and importance of cationic starches in paper production, this review emphasizes on the analytical challenges from different perspectives. These include the different length scales of starches when in solution: the macromolecular level, their assembly into nm aggregates and finally hydrocolloids with hundreds of nanometers of diameter. We give an overview on the current state of the art on the analysis of such challenging samples and aim at providing a guideline for obtaining and presenting reliable analytical data.
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Affiliation(s)
- Angela Chemelli
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010, Graz, Austria.
| | - Florian Gomernik
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria
| | - Ferula Thaler
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010, Graz, Austria
| | - Anton Huber
- Institute of Chemistry, University of Graz, Heinrichstrasse 24, 8010, Graz, Austria
| | - Ulrich Hirn
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria
| | - Wolfgang Bauer
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria
| | - Stefan Spirk
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria.
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Chang S, Ma AWK, Lai H. New Insight into the Preparation of Starch‐Based Spherical Microgels with Tunable Volume. STARCH-STARKE 2019. [DOI: 10.1002/star.201800288] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Shing‐Yun Chang
- Department of Agricultural Chemistry, National Taiwan UniversityTaipei 10617Taiwan
| | - Anson W. K. Ma
- Department of Chemical and Biomolecular Engineering, University of ConnecticutStorrsCT06269USA
- Polymer Program, Institute of Materials Science, University of ConnecticutStorrsCT06269USA
| | - Hsi‐Mei Lai
- Department of Agricultural Chemistry, National Taiwan UniversityTaipei 10617Taiwan
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Novel pH-responsive granules with tunable volumes from oxidized corn starches. Carbohydr Polym 2019; 208:201-212. [DOI: 10.1016/j.carbpol.2018.12.058] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 12/17/2018] [Accepted: 12/18/2018] [Indexed: 01/19/2023]
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Hooshyar Z, Bardajee GR. Fluorescence enhancement of glutathione capped CdTe/ZnS quantum dots by embedding into cationic starch for sensitive detection of rifampicin. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2017; 173:144-150. [PMID: 27639201 DOI: 10.1016/j.saa.2016.09.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 08/14/2016] [Accepted: 09/06/2016] [Indexed: 06/06/2023]
Abstract
In this study, we describe the synthesis of a new quantum dots (QDs) by embedding glutathione capped CdTe/ZnS QDs into cationic starch biopolymer (CS-GSH-CdTe/ZnS QDs). The fluorescence intensity of prepared QDs was significantly enhanced. When QDs interacted with rifampicin, the fluorescence intensity of the CS-GSH-CdTe/ZnS QDs was highly quenched compared with GSH-CdTe/ZnS QDs. Based on the above, a new fluorescent nanosensor for simple, sensitive and selective detection of rifampicin was developed. The fluorescence quenching was well described by the typical Stern-Volmer equation. After optimization, the linear range of the as-prepared QDs fluorescence intensity versus the concentration of rifampicin was F0/F=0.0422Q+1.109 (R2=0.99). The detection limit was 0.06×10-6mol/L. The proposed method with satisfactory results was used to detect rifampicin in commercial capsules and tablets.
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Affiliation(s)
- Zari Hooshyar
- Department of Chemistry, Payame Noor University, PO BOX 19395-3697, Tehran, Iran
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