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Zhu Y, Cheng T, Liu C, Xu M, Huang Z, Wang D, Guo Z, Wang Z. Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization. Int J Biol Macromol 2024; 270:131889. [PMID: 38782624 DOI: 10.1016/j.ijbiomac.2024.131889] [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: 12/29/2023] [Revised: 04/14/2024] [Accepted: 04/24/2024] [Indexed: 05/25/2024]
Abstract
This work aimed at building functional emulsions based on the linear dextrins (LDs) emulsion system. The gradient polyethylene glycol (PEG) precipitaion method was used to fractionate LDs into fractions with different degrees of polymerization (DP). A package, and co-precipitation procedure of LDs, and eicosapentaenoic acid (EPA) was used to fabricate LDs-EPA composites. The gas chromatograph, Fourier transform infrared spectroscopy, X-ray diffraction and differential scanning calorimetry analyses affirmed the formation of the LDs-EPA composites. The sizes of these composites were 38.55 nm, 59.14 nm to 80.62 nm, respectively, and they had good amphiphilicity. Compared with LDs, these LDs-EPA composites stabilized Pickering emulsion had higher stability and antioxidant capacity. Their emulsifying ability was positively correlated with the DP values of LDs. Furthermore, the oxidation stability results showed that LDsF10-EPA emulsion had the lowest lipid hydroperoxide (LHs) content, malondioxide (MDA) content and hexal concentration, which were 138.75 mmol kg-1 oil, 15.50 mmol kg-1 oil and 3.83 μmol kg-1 oil, respectively. The study provided a new idea and application values for the application of LDs in emulsion.
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Affiliation(s)
- Yuechun Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhaoxian Huang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
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2
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Lv X, Hong Y, Gu Z, Cheng L, Li Z, Li C, Ban X. Effect of solution on starch structure: New separation approach of amylopectin fraction from gelatinized native corn starch. Carbohydr Polym 2024; 329:121770. [PMID: 38286545 DOI: 10.1016/j.carbpol.2023.121770] [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: 11/07/2023] [Revised: 12/04/2023] [Accepted: 12/29/2023] [Indexed: 01/31/2024]
Abstract
The complete dissolution of starch without degradation are necessary prerequisites for starch fractionation to obtain amylose or amylopectin (AP). With the recent, continuous progress in finding efficient and eco-friendly starch-dissolving solutions, applying new solvents for starch fractionation is important. In this study, the effects of dimethyl sulfoxide (DMSO), NaOH, and CaCl2 solutions on starch structure and AP product parameters during starch fractionation were compared with respect to the starch deconstruction effect. This study proved that the CaCl2 solution could effectively dissolve corn starch (50 °C, solubility of 98.96 %), and promote the regeneration of starch into uniform and fine particles. Furthermore, the three solvents (DMSO, NaOH, and CaCl2) changed the crystal structure of corn starch, but they were all non-derivatizing solvents. The effect of the CaCl2 solution on the molecular structure of corn starch was the least significant of the three solvents. Finally, the extraction rate of AP from the CaCl2 solution reached 69.45 %. In conclusion, this study presents a novel and effective method for AP extraction.
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Affiliation(s)
- Xinxin Lv
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Xiaofeng Ban
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
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3
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Mei L, Zhu Z, Wang C, Sun C, Chen P, Cai H, Chen X, Du X. Investigation on chain segment motions of various starch molecules under different glycerol-water system. Int J Biol Macromol 2024; 259:129247. [PMID: 38199530 DOI: 10.1016/j.ijbiomac.2024.129247] [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: 12/03/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
The molecular motion of starch at different glycerol concentrations (0, 20, 50, and 80 %) was investigated using Electron Paramagnetic Resonance (EPR) spectroscopy. Fourier-transform infrared (FTIR) spectroscopy and 1H nuclear magnetic resonance (1H NMR) spectroscopy confirmed that hydroxyl groups at the C2 and C3 positions of glucose units in corn starch (CS), waxy corn starch (WCS), and high amylose corn starch (HCS) were labeled with 4-amino-TEMPO. The crystallinities of CS, WCS, and HCS after spin-labeling decreased from 30.68 % to 3.21 %, 39.36 % to 1.65 %, and 28.54 % to 8.08 %, respectively. The pseudoplastic fluid properties of the spin-labeled starch remained shear-thin at different glycerol concentrations. EPR revealed the fast- and slow-motion components of the spin-labeled starch molecules dispersed in water. At a glycerol concentration of 20 %, the slow-motion component disappeared, indicating a faster rotational motion of the starch chain segments. As the glycerol concentration increased to 50 and 80 %, the rotational motion slowed because of high viscosity. In particular, the mobility of the spin-labeled WCS chains increased owing to easier access of glycerol and water to the branched structure. This study directly observed the dynamics of the molecular behavior of starch in glycerol-water systems.
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Affiliation(s)
- Liping Mei
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Zhijie Zhu
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Caihong Wang
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Chengyi Sun
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Peirong Chen
- Department of Applied Chemistry, School of Science, Anhui Agricultural University, Hefei, China
| | - Huimei Cai
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, China.
| | - Xu Chen
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, China.
| | - Xianfeng Du
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, China; State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, China.
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Fan H, Yao X, Chen Z, Ma R, Bi Y, Wen Y, Li H, Wang J, Sun B. Study on the improvement of complexation efficiency and anti-digestibility of phenolic acids based on electrospun starch fibers. Food Res Int 2024; 177:113921. [PMID: 38225108 DOI: 10.1016/j.foodres.2023.113921] [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: 08/08/2023] [Revised: 12/12/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
Phenolic acids can be encapsulated by starch electrospun fibers, and the structural and functional properties of the electrospun fiber are affected by the chemical structure of phenolic acid. In this study, five phenolic acids (protocatechuic acid (PA), p-hydroxybenzoic acid (PHBA), p-coumaric acid (PCA), ferulic acid (FA), and caffeic acid (CA)) were chosen to prepare electrospun fibers with high amylose corn starch (HACS) at different voltages. Morphology and complexation efficiency results revealed that the electrospun fibers prepared at 21.0 kV were smooth and continuous with high encapsulation efficiency (EE) and loading efficiency (LE). The chemical structure of phenolic acid played an important role in the structure and properties of electrospun fibers by influencing the complexation of HACS with phenolic acids and the inhibitory effect of amylase. As a result, electrospun fibers containing HACS-CA inclusion complex had higher relative crystallinity (25.47 %), higher thermal degradation temperatures (356.17 °C), and the strongest resistance to digestion (starch digestive ratio = 22.98 %). It is evident that electrospun fibers containing HACS-phenolic acid inclusion complexes not only achieve high phenolic acid complexation efficiency, but also resist the effects of the gastric and small intestinal environment on phenolic acids, thereby improving the bioaccessibility of phenolic acids.
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Affiliation(s)
- Haoran Fan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
| | - Xu Yao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
| | - Zhijun Chen
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
| | - Ruolan Ma
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
| | - Yanhong Bi
- Jiangsu Provincial Key Construction Laboratory of Probiotics Preparation, Huaiyin Institute of Technology, Huaian 223003, P. R. China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Hongyan Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China.
| | - Jing Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China
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Liu Z, Chen L, Qu L, Zhang R, Qin Z, Zhang H, Wei J, Xu J, Hou Z. Cross-linked poly(ester urethane)/starch composite films with high starch content as sustainable food-packaging materials: Influence of cross-link density. Int J Biol Macromol 2024; 256:128441. [PMID: 38013081 DOI: 10.1016/j.ijbiomac.2023.128441] [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: 07/24/2023] [Revised: 11/17/2023] [Accepted: 11/24/2023] [Indexed: 11/29/2023]
Abstract
This study focused on the development of cross-linked poly(ester urethane)/starch (PEUST) composites containing 50 wt% starch content for food-packaging materials. The NCO-terminated poly(caprolactone-urethane) prepolymer (PCUP) was first synthesized through bulk condensation. Then, low-moisture starch (0.21 wt%) and PCUP-based PEUST films were fabricated through an intensive extrusion process, followed by thermo-compression molding. The chemical structure of PCUP and PEUST was confirmed using Fourier transform infrared spectroscopy. Moreover, a comprehensive evaluation was conducted to assess the influence of cross-link density on the physicochemical properties of the composite films. The results showed that an increase in the cross-link density within the composites improved component compatibility and tensile strength but reduced crystallinity, water sensitivity, hydrolytic degradability, and water vapor permeability (WVP) of the films. In addition, the cytotoxicity tests were conducted to evaluate the safety of the composite films, and the high cell viability demonstrated non-toxicity for food application. The PEUST-II films with moderate cross-link density exhibited a suitable degradation rate (27.7 % weight loss at degradation for 140 d), optimal tensile properties (tensile strength at break: 12.4 MPa; elongation at break: 352 %), and low WVP (68.4 g/(m2⋅24h) at 30 % relative humidity). These characteristics make them highly promising as fresh-keeping food packaging.
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Affiliation(s)
- Zhengqi Liu
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Lengbing Chen
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Lei Qu
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Rongrong Zhang
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Zihao Qin
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Hao Zhang
- Shandong Tianming Pharmaceutical Co, Ltd., Jinan 250104, China
| | - Jinjian Wei
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Jing Xu
- School of Chemistry and Chemical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Zhaosheng Hou
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China.
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6
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Mokhtari Z, Jafari SM, Ziaiifar AM, Cacciotti I. Extraction, purification and characterization of amylose from sago and corn: Morphological, structural and molecular comparison. Int J Biol Macromol 2024; 255:128237. [PMID: 37981288 DOI: 10.1016/j.ijbiomac.2023.128237] [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: 10/22/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
In the present work, a comprehensive study was carried out to better understand the molecular characteristics of amylose extracted from sago starch, using butanol as the extraction solvent. The sago derived amylose was compared with amylose extracted from corn starch and both characterized through different techniques, i.e. size exclusion chromatography, X-ray diffraction (XRD), Fourier transform infrared spectroscopy, Raman spectroscopy, Scanning electron microscopy, Atomic force microscopy and Zeta potential measurements. The purity of the amylose extracted from sago and corn was 99.20 % and 93.46 %, respectively. From XRD results, it was revealed that sago amylose had more crystallinity with high thermal stability compared to corn amylose. Based on Raman spectra, single and double helices formed in both extracted amyloses, but due to their intrinsic differences, the intensities associated with these helices varied for sago and corn amylose. Purified amyloses were shown to have two different forms of spherulite morphology: torus and spherical shapes with varying degrees of roughness. Our findings demonstrated that sago starch is a novel and low-cost source for supplying amylose, a promising polymer for different applications.
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Affiliation(s)
- Zohreh Mokhtari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Aman Mohammad Ziaiifar
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ilaria Cacciotti
- Engineering Department, INSTM RU, University of Rome "Niccolò Cusano", Rome, Italy
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He Z, Chi C, Huang S, Li X. A novel method for obtaining high amylose starch fractions from debranched starch. Curr Res Food Sci 2023; 7:100589. [PMID: 37744555 PMCID: PMC10514404 DOI: 10.1016/j.crfs.2023.100589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 08/04/2023] [Accepted: 09/07/2023] [Indexed: 09/26/2023] Open
Abstract
High amylose starch shows wide applications in food and non-food-based industries. Traditional complex-precipitation approach for the amylose fractionation required a large volume of organic reagents and was possibly risky for food safety. The object of this work was to establish a novel method to obtain starch fractions rich in amylose from debranch starch through repeated short-term retrogradation and centrifugation. Four starch fractions were obtained with the amylose content of 52.08% (C1), 62.28% (C2), 63.58% (C3), and 64.74% (C4). The thermograms of samples displayed that multiple endothermic peaks were detected in C1 and C2 and only one endothermic peak with melting temperature over 120 °C were observed in C3 and C4, indicating their differences in retrogradation behavior. The chain length distribution results of sample exhibited that C1 and C2 contained more short chains (DP ≤ 24), while C3 and C4 consisted of mainly long chains (DP ≥ 25). Accordingly, the differences in fine structures could provide more choices for these fractionated high amylose starch to utilize in practical applications.
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Affiliation(s)
- Zhongchao He
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Chengdeng Chi
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Shuangxia Huang
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
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Cao Y, Wang X, Zhao C, Zhang H, Zheng M, Xu X, Liu J. Study on physicochemical, structural, and functional properties of Zhengdan958 and Xianyu335 cornstarch from newly harvested corn under postharvest ripening conditions at ambient temperature. Heliyon 2023; 9:e15650. [PMID: 37153400 PMCID: PMC10160505 DOI: 10.1016/j.heliyon.2023.e15650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 04/08/2023] [Accepted: 04/17/2023] [Indexed: 05/09/2023] Open
Abstract
The importance of starch in nutrition and industry is unquestionable. This study investigated the changes in physicochemical, structural, and functional properties of cornstarch from newly harvested Zhengdan958 (Zd958) and Xianyu335 (Xy335) corn during for 0, 20, 40, and 60 d at ambient temperature. The results showed no significant changes in the proximate components and apparent structure of Zd958 and Xy335 cornstarch under postharvest ripening conditions. Compared with 0 d, the molecular weight distribution and mass fraction of Zd958 and Xy335 cornstarch have changed significantly, the relative crystallinity (RC) has significantly increased from 26.4% to 26.5%-28.8% and 28.4%, and R1045/1022 has significantly increased from 0.828 to 0.826 to 0.843 and 0.883, respectively. The changes in structure indicated that the synthesis and rearrangement of cornstarch molecules formed highly ordered crystalline structures, and the ordered structures of long-range and short-range molecules increased. Moreover, the changes in structure affected the pasting characteristics and texture profiles of cornstarch, therefore, affecting the final food quality.
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Affiliation(s)
- Yong Cao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Corresponding author. 2888, Xincheng Street, Changchun, Jilin Province 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Corresponding author. 2888, Xincheng Street, Changchun, Jilin Province130118, China.
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Fan H, Chen Z, Ma R, Wen Y, Li H, Wang J, Sun B. V6a-amylose helical cavity and benzoic acids with para-hydroxyl structure facilitate the formation of inclusion complex. Carbohydr Polym 2022; 298:120065. [DOI: 10.1016/j.carbpol.2022.120065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 08/07/2022] [Accepted: 08/30/2022] [Indexed: 11/02/2022]
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