1
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Cui M, Mi T, Wu Z, Gao W, Kang X, Cui B, Liu P. Synergistic effect of enzymatic pre-treatment and amylose-lipid complex construction on the physicochemical properties of maize starch. Food Chem 2024; 434:137501. [PMID: 37722332 DOI: 10.1016/j.foodchem.2023.137501] [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: 05/05/2023] [Revised: 08/24/2023] [Accepted: 09/13/2023] [Indexed: 09/20/2023]
Abstract
In this study, the effects of maltogenic amylase (MAA) pre-treatment and starch-fatty acid complex construction on the physicochemical properties of maize starch (MAS) were investigated. The average chain length of MAA-modified MAS was found to decrease from 18.15 to 14.92. Moreover, MAA pre-treatment of starch induced the formation of a V-type complex. This behaviour was demonstrated by the higher diffraction intensity, enzymatic resistance and short-range ordering of the samples pre-treated with MAA compared with unmodified samples. X-ray diffraction and rheological analysis revealed that the re-crystallisation peak intensities and storage modulus of MAA-MAS-lauric acid (LA)/stearic acid (SA) complexes were lower than those of MAA-starches, MAS-LA/SA complexes and control. The rate of starch re-crystallisation was effectively decreased by the combination of MAA pre-treatment and V-type complex construction. The anti-retrogradation (long-term) characteristics of the tested samples were in the following order: MAA-MAS-LA/SA complexes > MAA-starches > MAS-LA/SA complexes > control.
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Affiliation(s)
- Mengmeng Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Tongtong Mi
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; Faculty of Agricultural and Veterinary Sciences, Liaocheng Vocational and Technical College, Liaocheng, Shandong 252000, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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2
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Liu W, Zhao R, Liu Q, Zhao R, Zhang L, Chen Z, Hu H. Assessment of freeze damage in tuber starch with electrical impedance spectroscopy and thermodynamic, rheological, spectrographic techniques. Int J Biol Macromol 2023; 253:127197. [PMID: 37797854 DOI: 10.1016/j.ijbiomac.2023.127197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 09/12/2023] [Accepted: 09/30/2023] [Indexed: 10/07/2023]
Abstract
In this study, we aimed to use electrical impedance spectroscopy (EIS) to assess the freeze-damage level of starches from potato tubers treated with multiple freezing-thawing (FT) cycles. The results showed that the relationship between the physicochemical properties of starches and the impedance characteristics of starch paste is temperature-dependent. As the temperature rises to 70-90 °C, the impedance modules show a significant correlation with the amylose and mineral contents, gelatinization and pasting properties, short-range ordered structure, relative crystallinity, and damage level within the range of 10-1 MHz (p < 0.01). This could be because FT leads to a reduction in amylose and ion content. Compared to a high level of freeze-damaged starch (FDS), a low level of FDS has less amylopectin and more amylose. Additionally, the ions could be typically evenly distributed throughout the unbranched linear amylose structure in starch paste. At the peak gelatinization temperature, the starch paste made from a low level of FDS exhibits a weakened network structure, allowing more unbound water for ion movement and enhancing electric conduction. In conclusion, EIS can predict the damage level and properties of FDS, which can benefit the frozen starchy food industry.
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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
| | - Renjie 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
| | - 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
| | - Ziqi Chen
- 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.
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3
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Wang D, Mi T, Gao W, Yu B, Yuan C, Cui B, Liu X, Liu P. Effect of modification by maltogenic amylase and branching enzyme on the structural and physicochemical properties of sweet potato starch. Int J Biol Macromol 2023; 239:124234. [PMID: 37003378 DOI: 10.1016/j.ijbiomac.2023.124234] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 02/22/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Sweet potato starch (SPSt) was treated sequentially with the combination of maltogenic amylase (MA) and branching enzyme (BE) (MA → BE) or BE and MA (BE→MA) to modify its structural and physicochemical properties. Following the MA → BE and BE→MA modifications, the degree of branching was increased from 12.02 % to 44.06 %; whereas, the average chain length decreased from 18.02 to 12.32. Fourier-transform infrared spectroscopy and digestive performance analysis indicated that the modifications reduced hydrogen bonds and increased resistant starch in SPSt. Rheological analysis revealed that the storage and loss moduli of the modified samples were lower than those of the control samples, except for starch treated with MA alone. X-ray diffraction measurements suggested that the re-crystallisation peak intensities of the enzyme-modified starches were lower than those of the untreated sample. The retrogradation resistance ability of the analysed samples followed the order: BE→MA-starches > MA → BE-starches > untreated starch. The relationship between the crystallisation rate constant and short branched chains (DP6-9) was well described by linear regression. This study provides a theoretical foundation for retarding the retrogradation of starch, which can improve food quality and extend the shelf-life of enzymatically modified starchy foods.
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4
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Cao J, Wang C, Zou Y, Xu Y, Wang S, Jiang C, Liu T, Zhou X, Zhang Q, Li S. Colorimetric and antioxidant films based on biodegradable polymers and black nightshade (Solanum nigrum L.) extract for visually monitoring Cyclina sinensis freshness. Food Chem X 2023; 18:100661. [PMID: 37077581 PMCID: PMC10106502 DOI: 10.1016/j.fochx.2023.100661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 03/11/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, colorimetric and antioxidant films were developed by using cassava starch (CS), κ-carrageenan (KC) and black nightshade fruit anthocyanins (BNA), and their physical and functional properties were investigated. We found BNA presented significant color changes in different pH solutions. And incorporation of BNA significantly increased the tensile strength, water vapor permeability, UV-vis light barrier property, pH-sensitivity and antioxidant activity of CS-KC film. Results of structural characterization indicated that H-bonds were formed between CS, KC and BNA in films and the film compactness was significantly improved by BNA incorporation. Results of the rheological property assay showed the films had high apparent viscosity with an obvious shear-thinning behavior. When applied to monitoring the quality change of Cyclina sinensis, CS-KC-BNA films exhibited significant color changes with the degradation process of C. sinensis qualities. Our results suggested CS-KC-BNA films could be utilized in smart packaging in food industry.
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Affiliation(s)
- Junjie Cao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Caixia Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Yufei Zou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Yan Xu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Siyu Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Changxing Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Tingting Liu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Xinru Zhou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Qian Zhang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Songlin Li
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
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5
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Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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Wang C, Cao J, Liu T, Jin L, Hang C, Zhang C, Qian X, Jiang D, Jiang C. Preparation and characterization of antioxidant and pH-sensitive films based on arrowhead (Sagittaria sagittifolia) starch, κ-carrageenan and black chokeberry (Aronia melanocarpa) extract for monitoring spoilage of chicken wings. Int J Biol Macromol 2023; 224:544-555. [PMID: 36273549 DOI: 10.1016/j.ijbiomac.2022.10.143] [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: 07/23/2022] [Revised: 10/06/2022] [Accepted: 10/15/2022] [Indexed: 11/05/2022]
Abstract
In this study, we firstly developed an antioxidant and pH-sensitive film based on arrowhead starch (AS), κ-carrageenan (KC) and black chokeberry extract (BCE) and its physical and structural properties were investigated. We found BCE showed different colors in different pH solutions and incorporation with KC and BCE could significantly decrease light transmittance, increase thickness, elongation at break and pH-sensitive property of AS film. The results of structural property assay indicated that there were some intermolecular interactions between BCE and AS/KC in AS-KC-BCE films. Secondly, we investigated the rheological property of AS, AS-KC and AS-KC-BCE suspensions and found the suspensions showed an obvious shear-thinning behavior with high apparent viscosity. Finally, the functional properties of AS-KC-BCE films were investigated and AS-KC-BCE films showed strong scavenging activity on DPPH free radical and presented visible colour changes in response to the changes of the chicken wing qualities. The results suggest that AS-KC-BCE films can be used in active and intelligent packaging of food industry.
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Affiliation(s)
- Caixia Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Junjie Cao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Tingting Liu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Lanfei Jin
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Chenzhu Hang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Chenchen Zhang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Xiaoyan Qian
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Dingyun Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Changxing Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China.
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7
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Taguchi T, Onishi M, Katsuno N, Miwa N, Oomoto C, Sato M, Sekita M, Yamaguchi H, Imaizumi T, Nishizu T. Evaluation of starch retrogradation by X-ray diffraction using a water-addition method. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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Li Y, Cheng W, Qiu X, Sun Y, Xia X, Yang L, Fan M, Wang L, Qian H. Effects of β-amylase hydrolysis on the structural, physicochemical and storage properties of wheat starch. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch. Food Chem X 2022; 15:100432. [PMID: 36211743 PMCID: PMC9532777 DOI: 10.1016/j.fochx.2022.100432] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/29/2022] [Accepted: 08/12/2022] [Indexed: 12/04/2022] Open
Abstract
Physicochemical, thermal and rheological properties of cashew nut starch (CNS) were compared to potato and corn starches. CNS showed higher gelatinization temperature than potato and maize starches, and higher viscosity than corn starch. CNS had pseudoplastic behavior and intermediate thixotropic pattern, with shear resistance between potato and corn starch. G′ and G″ modulus of CNS were the highest, indicating its good viscoelasticity and predominant elastic properties.
The study aimed to characterize physicochemical, thermal, and rheological properties of cashew nut starch (CNS) and then compare the obtained results with the properties of potato and corn starches. CNS showed higher gelatinization temperatures (112.29 °C) than those noted for potato and maize starches (78.44–94.65 °C). In addition, CNS had higher peak viscosity (19.03 mPa·s) than high amylose corn starch. The static shear rheological test indicated that the CNS followed a pseudoplastic behavior. In addition, CNS sample showed a thixotropic patter, which was less pronounced than that observed for potato starch, but higher than the value reported for high amylose corn starch. These results demonstrated that the shear resistance of CNS was lower than high amylose corn starch, but higher than potato starch. The storage and loss modulus (G' and G“, respectively) of the CNS were higher than those reported for the rest of samples. In this line, elastic properties were predominant in CNS sample. In conclusion, results from this study provided insight into physicochemical and structural properties of cashew nut starch, which could represent a preliminary step for its future application in food processing.
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10
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Understanding the texture and digestibility attributes of rice noodles supplemented with common vetch starch. Int J Biol Macromol 2022; 222:772-782. [PMID: 36179865 DOI: 10.1016/j.ijbiomac.2022.09.208] [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: 06/20/2022] [Revised: 08/30/2022] [Accepted: 09/22/2022] [Indexed: 11/20/2022]
Abstract
The effects of common vetch starch (CVS) substitution on rice noodle quality were investigated, aiming to improve their texture and reduce starch digestibility. The CVS had larger granule sizes, higher amylose content and more long branch chains compared with rice starch (RS). When the CVS substitution level was 20 %, the rice noodles had the best texture quality, as the mixtures with more total starch and amylose could form denser gel structures. Moreover, the starch chains were easier to rearrange to form double helix ordered structures, resulting in a slower digestion rate. With the further increase of CVS, the noodle structure weakened and the starch digestion rate increased. This was due to the formation of looser gel structures and less ordered structures as RS granules could be easily separated into different parts by large amount of CVS with larger granule sizes, and RS with more short chains tended to be cross-linked with RS during retrogradation. With increasing CVS substitution level, the estimated glycemic index (eGI) of rice noodles decreased and then tended to be stable. Therefore, appropriate CVS substitution could improve the texture quality of rice noodles and reduce the eGI value, and the best substitution level was 20 %.
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11
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Ahmad I, Xiong Z, Xiong H, Lyu F, Aadil RM, Khalid N, Walayat N, Taj MI, Zhang G, Tang W, Li Y, Li M. Microstructural study of enzymatically and non‐enzymatically hydrolyzed potato powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ishtiaq Ahmad
- College of Food Science and Technology Huazhong Agricultural University 430070 Hubei Wuhan PR China
- College of Food Science and Technology Zhejiang University of Technology Hangzhou‐310014 P.R. China
| | - Zhouyi Xiong
- Fisheries Research Institute Wuhan Academy of Agricultural Sciences 430207 Hubei Wuhan PR China
| | - Hanguo Xiong
- College of Food Science and Technology Huazhong Agricultural University 430070 Hubei Wuhan PR China
| | - Fei Lyu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou‐310014 P.R. China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture 38000 Faisalabad Pakistan
| | - Nauman Khalid
- School of Food and Agricultural Sciences University of Management and Technology 54000 Lahore Pakistan
| | - Noman Walayat
- College of Food Science and Technology Zhejiang University of Technology Hangzhou‐310014 P.R. China
| | - Muhammad Imran Taj
- College of Food Science and Technology Huazhong Agricultural University 430070 Hubei Wuhan PR China
| | - Gaopeng Zhang
- College of Food Science and Technology Zhejiang University of Technology Hangzhou‐310014 P.R. China
| | - Wei Tang
- College of Food Science and Technology Zhejiang University of Technology Hangzhou‐310014 P.R. China
| | - Yan Li
- College of Food Science and Technology Zhejiang University of Technology Hangzhou‐310014 P.R. China
| | - Minghui Li
- College of Food Science and Technology Zhejiang University of Technology Hangzhou‐310014 P.R. China
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12
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Li J, Yuan Y, Zhang H, Zou F, Tao H, Wang N, Guo L, Cui B. Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase. Food Chem 2022; 380:132226. [PMID: 35093661 DOI: 10.1016/j.foodchem.2022.132226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 12/27/2021] [Accepted: 01/20/2022] [Indexed: 11/04/2022]
Abstract
To reduce the wheat-flour-based food texture and flavor deterioration caused by starch retrogradation, herein wheat starch, the most ingredient in wheat flour, was modified by transglucosidase to delay long-term retrogradation of wheat starch. The study proposed promising data of transglucosidase-treated starch about structure, crystallinity and retrogradation kinetics. Structural properties showed that transglucosidase treatment shortened the average chain length from 19.49 to 16.10 and induced the dominance of amorphous state. Moreover, branching degree increased from 14.11% to 17.97% after transglucosidase treatment, resulting in higher water mobility. Amylose content increased from 25.33% to 59.00% due to the hydrolysis ability of transglucosidase. Relative crystallinity of the retrograded starches decreased from 24.33% to 14.50%. Furthermore, the Avrami parameters demonstrated that transglucosidase treatment significantly retarded the retrogradation rate of wheat starch due to the decrease of re-crystalline rate. The outcoming would supply a solid theory foundation for exploring the wheat staple foods with higher qualities.
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Affiliation(s)
- Jiahao 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
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China
| | - Hongxia 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
| | - Feixue Zou
- 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
| | - Haiteng Tao
- 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
| | - Na 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
| | - 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.
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13
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Liu W, Li K, Liu Q, Zhang L, Zhao R, Xu F, Hu H. Effect of moderate hydrothermal‐acidic modified potato pulp on the rheological properties of wheat dough. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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
| | - Kang 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
| | - 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
| | - 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
| | - Fen Xu
- 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
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14
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Zhong Y, Xu J, Liu X, Ding L, Svensson B, Herburger K, Guo K, Pang C, Blennow A. Recent advances in enzyme biotechnology on modifying gelatinized and granular starch. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Lopez‐Ochoa JD, Cadena‐Chamorro E, Ciro‐Velasquez H, Rodríguez‐Sandoval E. Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages. STARCH-STARKE 2022. [DOI: 10.1002/star.202100242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Juan David Lopez‐Ochoa
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
| | - Edith Cadena‐Chamorro
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
| | - Héctor Ciro‐Velasquez
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
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16
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Tang J, Zou F, Guo L, Wang N, Zhang H, Cui B, Liu X. The relationship between linear chain length distributions of amylopectin and the functional properties of the debranched starch-based films. Carbohydr Polym 2022; 279:119012. [PMID: 34980355 DOI: 10.1016/j.carbpol.2021.119012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 11/30/2021] [Accepted: 12/09/2021] [Indexed: 11/26/2022]
Abstract
The relationship between linear chain length distributions and the functional properties of the starch-based films after pullulanase debranching treatment of corn (CS), rice (RS) and wheat (WS) were investigated. The results indicated that the film thickness was negatively correlated with A chains content (r = -0.939) and apparent amylose content (r = -0.926), and was positively correlated with B3 chains content (r = 0.847). The tensile strength of the debranched starch-based films were positively correlated with apparent amylose content (r = 0.813), and the elongation at break were inversely proportional to B3 chains content (r = -0.817). The hydrophobicity of the starch-based films was positively and negatively correlated with the proportions of linear chains with DP 6-12 (r = 0.892) and DP 25-36 (r = -0.863), respectively. On the contrary, no significant correlation was noticed between chain length distribution of amylopectin and transparency and thermal stability.
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Affiliation(s)
- Jun Tang
- 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
| | - Feixue Zou
- 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
| | - 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.
| | - Na 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
| | - Hongxia 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
| | - 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.
| | - Xingxun Liu
- Laboratory of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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17
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Zhong Y, Herburger K, Xu J, Kirkensgaard JJK, Khakimov B, Hansen AR, Blennow A. Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107118] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Bangar SP, Ashogbon AO, Singh A, Chaudhary V, Whiteside WS. Enzymatic modification of starch: A green approach for starch applications. Carbohydr Polym 2022; 287:119265. [DOI: 10.1016/j.carbpol.2022.119265] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/02/2022]
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19
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Characterization the structural property and degradation behavior of corn starch in KOH/thiourea aqueous solution. Carbohydr Polym 2021; 270:118363. [PMID: 34364608 DOI: 10.1016/j.carbpol.2021.118363] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 11/20/2022]
Abstract
Finding an efficient and eco-friendly solution for starch dissolution has attracted considerable attentions in recent years. This study investigated the structural characteristics, and degradation behavior of corn starch in KOH/thiourea aqueous solution by the comparison with DMSO/LiBr and 1-allyl-3-methylimidazolium chloride (AMIMCl). Results showed that KOH/thiourea solution was an effective solvent for corn starch dissolution (30 min with 97.01% solubility). X-ray diffraction (XRD) and 13C CP-MAS NMR spectroscopy revealed that native crystallinity of the corn starch was altered by all tested solvents, especially DMSO/LiBr and AMIMCl. Conversely, this new solvent did not change the primary molecular structure, chain-length distribution, or thermal stability of starch, compared with the native starch. Furthermore, KOH/thiourea solution was more suitable for measuring the molecular weight of corn starch, with a weight-average molecular weight (Mw) of 7.18 × 107 g/mol. Therefore, KOH/thiourea solution is a promising novel solvent for starch dissolution and structural exploration.
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20
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Deng C, Melnyk O, Luo Y. The effect of heat-moisture treatment conditions on the structure properties and functionalities of potato starch. POTRAVINARSTVO 2021. [DOI: 10.5219/1647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Potato starch was modified via heat-moisture treatment (HMT) under various reaction conditions. The effect of HMT on structural, physicochemical, and in vitro digestibility were investigated. HMT led to the rupture, adhesion and partial gelatinization, and agglomeration of the granules which surface became rougher, thereby increasing the particle size and resulting in the hollow structure located at the hilum of potato starch granules. XRD results showed an increased relative crystallinity and transformed crystalline structure from B-type to C-type with the extension of heat moisture treatment. FTIR spectroscopy results indicated that HMT might cause additional interactions between amylose-amylose, and/or amylose-amylopectin and/or amylopectin-amylopectin chains, which eventually leads to the increase of the mass of the carbonyl group and a hydroxyl group. HMT significantly decreased the peak viscosity, hold viscosity, and breakdown viscosity of starch, while the gelatinization temperature increased. The tHMT1, THMT100, and CHMT15 had the lowest content of RDS and there was no significant difference between the three samples, that is these three samples had the highest total content of SDS and RS.
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21
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Gui Y, Zou F, Li J, Zhu Y, Guo L, Cui B. The structural and functional properties of corn starch treated with endogenous malt amylases. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106722] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106425] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Wang J, Liu T, Bian X, Hua Z, Chen G, Wu X. Structural characterization and physicochemical properties of starch from four aquatic vegetable varieties in China. Int J Biol Macromol 2021; 172:542-549. [PMID: 33454327 DOI: 10.1016/j.ijbiomac.2021.01.078] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/23/2020] [Accepted: 01/12/2021] [Indexed: 12/19/2022]
Abstract
Nelumbo nucifera Gaertn., Eleocharis dulcis, Sagittaria sagittifolia L., and Trapa bispinosa Roxb. are common aquatic vegetables that are rich in starch. Starches from these four aquatic vegetables and their applications in edible films were studied to facilitate full use of starch resources. Significant differences in transparency, freeze-thaw stability, water solubility index, swelling power, water and oil absorption capacities, starch particle morphology, and rheology were observed among the starches from these four aquatic vegetables. All starches exhibited a typical "A" type diffraction pattern. N. nucifera, E. dulcis, and S. sagittifolia starches have similar thermal properties, while T. bispinosa starch has a higher gelatinization temperature. S. sagittifolia starch film has the highest transparency and lower WVP and water solubility. These results will promote the development of products based on starch obtained from aquatic vegetables.
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Affiliation(s)
- Jizhong Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China.
| | - Tingting Liu
- The Affiliated Huai'an Hospital of Xuzhou Medical University, Huai'an 223002, Jiangsu, PR China
| | - Xuyun Bian
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Zhichao Hua
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Guodong Chen
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Xinxin Wu
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
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24
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Paixão e Silva GDL, Bento JAC, Bataus LAM, Soares Júnior MS, Caliari M. Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving. STARCH-STARKE 2021. [DOI: 10.1002/star.202000210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Giselle de Lima Paixão e Silva
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
| | - Juliana Aparecida Correia Bento
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
| | - Luiz Artur Mendes Bataus
- Institute of Biological Sciences Federal University of Goiás (UFG) CP 131, CEP 74690‐900, Goiânia Goiás Brazil
| | - Manoel Soares Soares Júnior
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
| | - Márcio Caliari
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
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25
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Ashogbon AO. The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Adeleke Omodunbi Ashogbon
- Department of Chemical Sciences Adekunle Ajasin University P.M.B 001 Akungba‐Akoko Ondo State 342111 Nigeria
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26
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Chengyao X, Yan Q, Chaonan D, Xiaopei C, Yanxin W, Ding L, Xianfeng Y, Jian H, Yan H, Zhongli C, Zhoukun L. Enzymatic properties of an efficient glucan branching enzyme and its potential application in starch modification. Protein Expr Purif 2020; 178:105779. [PMID: 33115653 DOI: 10.1016/j.pep.2020.105779] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 09/02/2020] [Accepted: 10/21/2020] [Indexed: 11/29/2022]
Abstract
Glucan branching enzymes (GBEs, EC 2.4.1.18) catalyze the formation of α-1,6-linked branch in starch, which is important for the starch modification with prospective properties. In this study, the aqGBE gene encoding an efficient glucan branching enzyme was cloned from Aquabacterium sp. strain A7-Y and successfully expressed in Escherichia coli BL21 (DE3). The specific activity of the purified recombinant enzyme rAqGBE was 2850 U/mg with potato starch as the optimal substrate, and the Km and Vmax values of rAqGBE were 1.18 mg/mL and 588.2 μmol/min/mg, respectively. Enzymological characterization showed that rAqGBE exhibits its optimal activity under the condition of 40 °C and pH 7.0, respectively, which is independent of calcium ions. Otherwise, rAqGBE-treated potato starch showed different chain length distribution compared with control, the numbers of short chains (degree of polymerization, DP < 7) and long chains (DP > 25) increased from 4.5% to 9.6% and 6.1%-15.7% after enzymatic treatment, respectively. In starch anti-ageing assay, with minimum usage of 0.8 mg rAqGBE per g starch, the rAqGBE-treated potato starch exhibited reduced retrogradation properties. Our results indicate that the branching enzyme AqGBE may therefore be a promising tool for the enzymatic modification of starch.
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Affiliation(s)
- Xia Chengyao
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Qiao Yan
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Dong Chaonan
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Chen Xiaopei
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Wang Yanxin
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Li Ding
- Institute of Veterinary Immunology &Engineering, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China
| | - Ye Xianfeng
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Han Jian
- College of Agriculture, Xinjiang Agricultural University, XinJiang, 830052, China
| | - Huang Yan
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Cui Zhongli
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Li Zhoukun
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China.
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27
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Ashogbon AO. Dual modification of various starches: Synthesis, properties and applications. Food Chem 2020; 342:128325. [PMID: 33153808 DOI: 10.1016/j.foodchem.2020.128325] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 09/26/2020] [Accepted: 10/05/2020] [Indexed: 01/07/2023]
Abstract
The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches. Broadly, there are two types of dual modification, i.e., homogeneous dual modification and heterogeneous dual modification. The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross-linking) and two enzymes modification (α-amylase/pullulanase) falls under the former classification and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave-assisted phosphorylation, etc. The classification, synthesis, properties and applications of dually modified starches were discussed. There is an attempt to elucidate the problems of each of the single modification in order to justify dual modifications. In dual modifications, the order of reactions, the reaction conditions, the medium of reaction, and the botanical sources of the various starches are very important parameters.
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28
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Ning Y, Cui B, Yuan C. Decreasing the digestibility of debranched corn starch by encapsulation with konjac glucomannan. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105966] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Liu P, Fang Y, Zhang X, Zou F, Gao W, Zhao H, Yuan C, Cui B. Effects of multienzyme treatment on the physicochemical properties of maize starch-lauric acid complex. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105941] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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30
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Liu P, Gao W, Zhang X, Wu Z, Yu B, Cui B. Physicochemical properties of pea starch-lauric acid complex modified by maltogenic amylase and pullulanase. Carbohydr Polym 2020; 242:116332. [PMID: 32564855 DOI: 10.1016/j.carbpol.2020.116332] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 04/05/2020] [Accepted: 04/16/2020] [Indexed: 11/20/2022]
Abstract
An enzymatic method was investigated to initiate a strategy of increasing the branch density of pea starch, thus facilitating the formation of a starch-lipid complex after debranching. When the starch was modified by exposure to maltogenic amylase (MAL) and pullulanase (PUL), lower molecular weight values and higher amylose content resulted compared to the untreated sample. High-performance anion-exchange chromatography results suggested that the average chain length decreased and the branch density increased after the starch received MAL treatment. The diffraction intensities and the total melting enthalpies of the dual-enzyme treated complex were greater than those for other samples when the level of MAL between 4-12 U/g. Fourier transform infrared spectroscopy revealed that more ordered structure was formed in MAL (4/8/12)-PUL-starch-lauric acid (Lau) complexes. Digestive performance analysis indicated that the enzyme resistance of the starch-Lau complex was reinforced by applying the MAL-PUL modification to the starch.
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Affiliation(s)
- Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China.
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
| | - Xiaolei Zhang
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China.
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31
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Ji H, Bai Y, Li X, Zheng D, Shen Y, Jin Z. Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase. Carbohydr Polym 2020; 237:116137. [DOI: 10.1016/j.carbpol.2020.116137] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 03/05/2020] [Accepted: 03/06/2020] [Indexed: 11/25/2022]
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32
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Wang H, Xu K, Ma Y, Liang Y, Zhang H, Chen L. Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch. ULTRASONICS SONOCHEMISTRY 2020; 63:104868. [PMID: 31945557 DOI: 10.1016/j.ultsonch.2019.104868] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 10/12/2019] [Accepted: 11/09/2019] [Indexed: 06/10/2023]
Abstract
In order to understand the relationship between the aggregation structure and physicochemical characteristics of ultrasonicated sweet potato starches, sweet potato starch modified with different sonication time (15, 20, 25 and 30 min) was studied in this work for developing starch-based ingredients with tailored functionality. SEM, XRD, FTIR, Raman and DSC measurements were conducted to investigate the transformations of morphological features, crystalline structure, short-range ordered structure and ordered molecular structure of starch granules. Not only could pores and cracks be observed at the surface of starch, but also the structural disorganizations were more evidently induced with the treatment time increasing, especially for the degrees of crystallinity, short-range molecular orders and ordered molecular structures. And these disordering in the aggregation structure not only increased the swelling power and solubility but also declined the pasting temperature, peak viscosity, final and breakdown viscosity of gelatinized starch. In addition, the strengthened retrogradation and gel structures formed by the rearrangement and entanglement of starch polymer chains also demonstrated the structural disorganizations of starch granules during ultrasonic treatment. Therefore, the results of this study may provide further insight in understanding the structural basis of starch physicochemical properties.
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Affiliation(s)
- Hongwei Wang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China
| | - Ke Xu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China
| | - Ying Ma
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China
| | - Yi Liang
- Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming 525427, China
| | - Hua Zhang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Key Laboratory for Quality and Safety Control of Cold Chain Food, 5 Dongfeng Road, Zhengzhou, Henan, China.
| | - Ling Chen
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
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33
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Kang X, Liu P, Gao W, Wu Z, Yu B, Wang R, Cui B, Qiu L, Sun C. Preparation of starch-lipid complex by ultrasonication and its film forming capacity. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105340] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Li H, Gui Y, Li J, Zhu Y, Cui B, Guo L. Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties. Int J Biol Macromol 2020; 144:500-508. [DOI: 10.1016/j.ijbiomac.2019.12.112] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 11/28/2019] [Accepted: 12/14/2019] [Indexed: 12/14/2022]
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35
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Cao C, Nian B, Li Y, Wu S, Liu Y. Multiple Hydrogen-Bonding Interactions Enhance the Solubility of Starch in Natural Deep Eutectic Solvents: Molecule and Macroscopic Scale Insights. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12366-12373. [PMID: 31644284 DOI: 10.1021/acs.jafc.9b04503] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Recently, green chemistry and green processes have attracted a lot of academic and industrial interests. As one of the most consumed products, starch expressed extreme advantages in fields of food, pharmacology, and sustainable chemistry. However, as a polyhydroxy polymer, the strong hydrogen-bond network made them almost have no solubility in most solvents. In this study, the solubility of starch in a series of novel, green, sustainable, and low-cost solvents, namely, natural deep eutectic solvents (NADESs), was explored. A total of 12 kinds of NADESs with high fluidity at 363 K were selected, and the solubility of gelose starch (G50) in them was measured. Although a relative high solubility of 36.68 ± 0.86 and 21.03 ± 3.27 g/100 g of G50 was obtained in betaine-urea (BU) and malic acid-glucose (MGlu), respectively, in most NADESs, G50 was almost insoluble. The results of X-ray diffraction (XRD) analysis suggested that the crystalline structures of G50 were destroyed, and the results of attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR) indicated that hydrogen-bonding interactions were formed between G50 and NADESs. To further study it, a molecular dynamic (MD) study was applied and found that the hydrogen bonding between betaine and G50 plays a key role in the solubility of G50. To study the hydrogen bonds between NADESs, the geometries of NADESs, with the highest (BU) and lowest solubility (CU) of G50, were optimized by quantum chemical calculations, and the results showed that chloride ions of CU were occupied by urea, while the carboxylic ion of BU was free from it, which made a greatly different capacity to form a hydrogen-bonding interaction with G50 and, thus, a greatly different solubility of G50.
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Affiliation(s)
- Chen Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Binbin Nian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Shuying Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
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36
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Lin R, Fan Y, Liu T, Yang H, Ma L, Huang X, Liu Y. Structural Characterization of Controlled Decrystallization of Cassava Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ri‐Hui Lin
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Yan‐Ye Fan
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- State Key Laboratory of Non‐Food Biomass and Enzyme Technology Nanning Guangxi 530000 China
| | - Tao Liu
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Hui Yang
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Li‐Juan Ma
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Xia‐Jie Huang
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Yue Liu
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
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Li M, Dai M, Huang Y, Jin R, Shang D. Effects of high pressure homogenization on rheological properties of rice starch. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1642386] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Meng Li
- College of Chemistry and Chemical Engineering, Chifeng University, Chifeng, China
| | - Mengfu Dai
- College of Chemistry and Chemical Engineering, Chifeng University, Chifeng, China
| | - Yonggang Huang
- College of Chemistry and Chemical Engineering, Chifeng University, Chifeng, China
| | - Ruifa Jin
- College of Chemistry and Chemical Engineering, Chifeng University, Chifeng, China
| | - Dayong Shang
- College of Chemistry and Chemical Engineering, Chifeng University, Chifeng, China
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Zhang J, Zhang Y, Li J, Gao Q. Development of a High-Performance Adhesive with a Microphase, Separation Crosslinking Structure Using Wheat Flour and a Hydroxymethyl Melamine Prepolymer. Polymers (Basel) 2019; 11:E893. [PMID: 31096681 PMCID: PMC6571881 DOI: 10.3390/polym11050893] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 05/11/2019] [Accepted: 05/13/2019] [Indexed: 12/15/2022] Open
Abstract
The objective of this study is to use wheat flour (WF) and hydroxymethyl melamine prepolymer (HMP) to develop a low cost, highly water-resistant, starch-based bio-adhesive for plywood fabrication. Three-layer plywood was fabricated using the resultant adhesive, and the wet shear strength of the plywood samples was measured under various conditions. After determining that water resistance was significantly improved with the addition of HMP, we evaluated the physical characteristics of the starch-based adhesive and functional groups and analyzed the thermal stability and fracture surface of the cured adhesive samples. Results showed that by adding 20 wt.% HMP into WF adhesive, the sedimentation volume in the resultant adhesive decreased by 11.3%, indicating that the increase of crosslinking in the structure of the adhesives increased the bond strength, and the wet shear strength of the resultant plywood in 63 °C water improved by 375% when compared with the WF adhesive. After increasing the addition of HMP to 40 wt.%, the wet shear strength of the resultant plywood in 100 °C water changed from 0 MPa to 0.71 MPa, which meets the exterior use plywood requirement. This water resistance and bond strength improvement resulted from (1) HMP reacting with functions in WF and forming a crosslinking structure to prevent moisture intrusion; and (2) HMP self-crosslinking and combining with crosslinked WF to form a microphase separation crosslinking structure, which improved both the crosslinking density and the toughness of the adhesive, and subsequently, the adhesive's bond performance. In addition, the microphase separation crosslinking structure had better thermostability and created a compact ductile fracture surface, which further improved the bond performance of the adhesive. Thus, using a prepolymer to form a microphase separation crosslinking structure within the adhesive improves the rigidity, toughness, and water resistance of the material in a practical and cost-effective manner.
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Affiliation(s)
- Jieyu Zhang
- Key Laboratory of Wood Material Science and Utilization, Beijing Forestry University, Beijing 100083, China.
- Ministry of Education, Beijing Key Laboratory of Wood Science and Engineering, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Yi Zhang
- Key Laboratory of Wood Material Science and Utilization, Beijing Forestry University, Beijing 100083, China.
- Ministry of Education, Beijing Key Laboratory of Wood Science and Engineering, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Jianzhang Li
- Key Laboratory of Wood Material Science and Utilization, Beijing Forestry University, Beijing 100083, China.
- Ministry of Education, Beijing Key Laboratory of Wood Science and Engineering, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Qiang Gao
- Key Laboratory of Wood Material Science and Utilization, Beijing Forestry University, Beijing 100083, China.
- Ministry of Education, Beijing Key Laboratory of Wood Science and Engineering, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
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Wang Y, Yuan C, Cui B, Liu Y. Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel. Carbohydr Polym 2018; 202:530-535. [DOI: 10.1016/j.carbpol.2018.08.146] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 08/29/2018] [Accepted: 08/31/2018] [Indexed: 11/16/2022]
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