1
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Cui Y, Sun D, Guo L, Cui B, Wang J, Sun C, Du X. Spatial exposure and oxidative accumulation of reactive hydroxyl groups in starch retrogradation through transglucosidase and hexose oxidase. Food Chem 2024; 463:141278. [PMID: 39293385 DOI: 10.1016/j.foodchem.2024.141278] [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: 07/04/2024] [Revised: 09/06/2024] [Accepted: 09/11/2024] [Indexed: 09/20/2024]
Abstract
To investigate the potential of inhibiting starch retrogradation by modifying the functional groups of starch, transglucosidase (TG) was used to facilitate active hydroxyl groups to be exposed through increasing branching degree. Subsequently, hexose oxidase (HOX) advantageously promoted the oxidation of starch chains and increased spatial repulsion of starch backbone. The Fukui Function revealed that the oxygen atoms at the C3 and C4 positions on glucose units had a higher oxidation tendency. Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy analysis confirmed that the reactive hydroxyl groups underwent an oxidation process with increasing HOX treatment time. From the crystal structure parameters, the c-axis of native corn starch modified by TG for 16 h and HOX for 48 h (or TGHOX-48) was shortened from 16.92 to 16.32 Å and in the long-term retrogradation, TGHOX-48 exhibited the lowest starch retrogradation rate (0.22).
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Affiliation(s)
- Yunlong Cui
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dengyue Sun
- State Key Laboratory of Biobased Material and Green Papermaking, College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Li Guo
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Jinpeng Wang
- Postdoctoral Research Workstation, Shandong, Zhucheng Xingmao Corn Developing Co. Ltd, Zhucheng, China.
| | - Chunrui Sun
- Postdoctoral Research Workstation, Shandong, Zhucheng Xingmao Corn Developing Co. Ltd, Zhucheng, China
| | - Xianfeng Du
- Department of Food Sciences, Anhui Agricultural University, Hefei, China.
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2
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Kaur P, Annapure US. Rheological and gelling properties of atmospheric pressure cold plasma treated finger millet (Eleusine coracana) starch. Food Res Int 2024; 187:114418. [PMID: 38763668 DOI: 10.1016/j.foodres.2024.114418] [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: 02/16/2024] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
Interest in exploring alternative starch sources like finger millet is rising due to wide starch applications. However, native starch often lacks desired qualities, including rheological properties. Modification is thus necessary for specific end uses. Plasma treatment as a greener and sustainable method for starch modification was therefore, studied for its ability to impact rheological properties of finger millet starch (FMS). Considerable changes in the rheological properties on FMS was noted, a significant decrease and increase (p < 0.05) in the peak viscosity (from 3.35 to 0.553 Pa.s) and paste clarity respectively was observed, indicating occurrence of depolymerization. However, intermediate plasma-treated samples (200 V) observed a decrease in paste clarity attributed to aggregate formation and cross-linking. Cross-linking was also confirmed by findings of frequency sweep where a continuous decrease in G' values of plasma treated FMS gel was interrupted by sudden increase. Despite depolymerization causing alteration of rheological behaviour such as decrease in shear thinning properties, gel strength observed a contradictory increase. This was attributed to incorporation of functional group and absence of shear responsible for network formation giving higher gel strength to FMS gels. This is elaborated in detail in the study. The study thus concluded that cold plasma significantly impacted all the rheological properties of the FMS and hence can prove to be beneficial for modification of starch rheological parameters.
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Affiliation(s)
- Parinder Kaur
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai 400019, India
| | - Uday S Annapure
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai 400019, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India.
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3
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Hou L, Jia Z, Zhao K, Xiao S, Fu Y, Zhan W, Wu Y, Wang X. Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes. J Food Sci 2024; 89:4148-4161. [PMID: 38838085 DOI: 10.1111/1750-3841.17154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 04/26/2024] [Accepted: 05/17/2024] [Indexed: 06/07/2024]
Abstract
Freezing is a popular method of food preservation with multiple advantages. However, it may change the internal composition and quality of food. This study aimed to investigate the effect of modified starch on the storage stability of frozen raw noodles (FRNs) under refrigerated storage conditions. Oxidized starch (OS), a modified starch, is widely used in the food industry. In the present study, texture and cooking loss rate analyses showed that the hardness and chewiness of FRNs with added OS increased and the cooking loss rate decreased during the frozen storage process. Low-field nuclear magnetic resonance characterization confirmed that the water-holding capacity of FRNs with OS was enhanced. When 6% OS was added, the maximum freezable water content of FRNs was lower than the minimum freezable water content (51%) of FRNs without OS during freezing. Fourier-transform infrared spectroscopy showed that after the addition of OS, the secondary structures beneficial for structural maintenance were increased, forming a denser protein network and improving the microstructure of FRNs. In summary, the water state, protein structure, and quality characteristics of FRNs were improved by the addition of OS within an appropriate range.
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Affiliation(s)
- Lili Hou
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Ziyang Jia
- Department of Analytical and Food Chemistry, Faculty of Sciences, Nutrition and Bromatology Group, Universidade de Vigo, Ourense, Spain
| | - Kaifeng Zhao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Shensheng Xiao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Yang Fu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Wanzhi Zhan
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Yan Wu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
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4
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Reotutar AMR, Mamuad RY, Choi AES. Production of Chemically Modified Bio-Based Wood Adhesive from Camote and Cassava Peels. Polymers (Basel) 2024; 16:523. [PMID: 38399902 PMCID: PMC10891709 DOI: 10.3390/polym16040523] [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: 12/31/2023] [Revised: 01/29/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024] Open
Abstract
Adhesives are significant for manufacturing competent, light, and sturdy goods in various industries. Adhesives are an important part of the modern manufacturing landscape because of their versatility, cost-effectiveness, and ability to enhance product performance. Formaldehyde and polymeric diphenylmethane diisocyanate (PMDI) are conventional adhesives utilized in wood applications and have been classified as carcinogenic, toxic, and unsustainable. Given the adverse environmental and health effects associated with synthetic adhesives, there is a growing research interest aimed at developing environmentally friendly bio-based wood adhesives derived from renewable resources. This study aimed to extract starch from camote and cassava peels and focuses on the oxidization of starch derived from camote and cassava peels using sodium hypochlorite to create bio-based adhesives. The mean yield of starch extracted from camote and cassava peels was 13.19 ± 0.48% and 18.92 ± 0.15%, respectively, while the mean weight of the oxidized starches was 34.80 g and 45.34 g for camote and cassava, respectively. Various starch ratios sourced from camote and cassava peels were examined in the production of bio-based adhesives. The results indicate that the 40:60 camote to cassava ratio yielded the highest solid content, while the 80:20 ratio resulted in the best viscosity. Furthermore, the 40:60 ratio produced the most favorable particle board in terms of mechanical properties, density, thickness, swelling, and water absorption. Consequently, the starch extracted from camote and cassava peels holds promise as a potential source for bio-based adhesives following appropriate chemical modification.
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Affiliation(s)
- Anna Mae Rabaca Reotutar
- Department of Chemical Engineering, Mariano Marcos State University, City of Batac 2906, Philippines; (A.M.R.R.); (R.Y.M.)
| | - Roselle Yago Mamuad
- Department of Chemical Engineering, Mariano Marcos State University, City of Batac 2906, Philippines; (A.M.R.R.); (R.Y.M.)
- Department of Chemical Engineering, De La Salle University, 2401 Taft Ave., Manila 0922, Philippines
| | - Angelo Earvin Sy Choi
- Department of Chemical Engineering, De La Salle University, 2401 Taft Ave., Manila 0922, Philippines
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Sindhu R, Khatkar BS. Influence of oxidation, acetylation and hydrothermal treatment on structure and functionality of common buckwheat starch. Int J Biol Macromol 2023; 253:127211. [PMID: 37797848 DOI: 10.1016/j.ijbiomac.2023.127211] [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: 06/06/2023] [Revised: 08/14/2023] [Accepted: 10/01/2023] [Indexed: 10/07/2023]
Abstract
The set aim of present work was to investigate the effects of acetylation, oxidation and heat moisture treatment on physicochemical, pasting, gel texture, structural, thermal and morphological properties of common buckwheat starch. Swelling power and solubility of starches reduced after modification except acetylation. Color of buckwheat starch improved after oxidation and acetylation. Paste clarity increased while syneresis reduced following modification with the exception of oxidation. Pasting properties of buckwheat starch revealed increased peak viscosity and breakdown viscosity following modification treatments. Gel texture analysis depicted increased hardness and reduced springiness, chewiness and cohesiveness for modified starches of buckwheat. Diffractograms of starches showed variation in intensity of some bands. Heat moisture treatment increased agglomeration and oxidation caused slight depression on surface of some granules. Relative crystallinity reduced following oxidation and hydrothermal treatment of starch. The gelatinization temperatures were increased in hydrothermal treated starch samples while oxidation and acetylation reduced the gelatinization temperature. The findings of this work would favor the new applications of modified starch from common buckwheat.
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Affiliation(s)
- Ritu Sindhu
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India; Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar 125001, Haryana, India.
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India
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Kumari B, Sit N. Comprehensive review on single and dual modification of starch: Methods, properties and applications. Int J Biol Macromol 2023; 253:126952. [PMID: 37722643 DOI: 10.1016/j.ijbiomac.2023.126952] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings. To overcome these problems, modification of starch is necessary. Various single and dual modification processes are used to improve techno-functional, morphological, and microstructural properties, film-forming capacity, and resistant starch. This review paper provides a comprehensive and critical understanding of physical, chemical, enzymatic, and dual modifications (combination of any two single modifications), the effects of parameters on modification, and their applications. The sequence of modification plays a key role in the dual modification process. All single modification methods modify the physicochemical properties, crystallinity, and emulsion properties, but some shortcomings such as lower thermal, acidic, and shear stability limit their application in industries. Dual modification has been introduced to overcome these limitations and maximize the effectiveness of single modification.
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Affiliation(s)
- Bharati Kumari
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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7
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Zhang W, Bao Y, Li HT. Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound. Carbohydr Polym 2023; 322:121343. [PMID: 37839846 DOI: 10.1016/j.carbpol.2023.121343] [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: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/27/2023] [Indexed: 10/17/2023]
Abstract
This study explored a new physical modification approach to regulate enzymatic resistance of high-amylose starch for potentially better nutritional outcomes. High-amylose maize starch (HAMS) was subjected to chain depolymerization by electron beam irradiation (EBI), followed by inducing ordered structure through annealing in palmitic acid solution (APAS). APAS treatment significantly promotes the formation of ordered structure. Starch after the combinative modification showed up to 5.2 % increase in total crystallinity and up to 1.2 % increase in V-type fraction. The EBI-APAS modification led to increased gelatinization temperature (from 66.1 to 87.6 °C) and reduced final digested percentage under in vitro stimulated digestion conditions. The moderate extent of depolymerization resulted in higher enzymatic resistance, indicating that the extent of depolymerization is crucial in EBI-APAS modification. Pearson analysis showed a significant correlation between gelatinization onset temperature and digestion kinetic parameter (k1, rate constant of fast-phase digestion). Overall, the result suggests that ordered structures of degraded molecules induced by the combinative modification contribute to the enzymatic resistance of starch. This study sheds lights on future applications of EBI-APAS approach to regulate multi-scale structures and nutritional values of high-amylose starch.
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Affiliation(s)
- Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
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8
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Bashir S, Farooq Z, Zafar S, Tufail T, Ain HBU, Hussain M, Al Jbawi E, Saha P, Kumar R, Nyarko RO. Recording Postprandial Glucose Reactions with Potato Starch Structural Improvements. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:1263896. [PMID: 38124783 PMCID: PMC10733000 DOI: 10.1155/2023/1263896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 10/26/2023] [Accepted: 11/27/2023] [Indexed: 12/23/2023]
Abstract
The current study is aimed at modifying the structural makeup of potato starch through the application of heat and moisture to better control the postprandial glycemic response. Heat-moisture treatment (HMT) was used to prepare potato starch using different moisture levels and temperatures. The samples were digested with pancreatin to determine the % of easily digestible, slowly digestible, and resistant starch. Subjects were given pudding made with HMT potato starch, and their postprandial glycemic response was tracked by measuring their blood glucose levels. In addition, incremental and total incremental areas under the curve (IAUC, TIAUC) were also assessed. The current findings of in vitro enzymatic digestibility of potato starch showed inconsistent results as measured at different time intervals. Adding moisture and heating the mixture to 30 and 70°C both increased the amount of rapidly digestible starch in all of the treatments from 20 to 40%. The maximum value of slowly digestible starch was 43.63% when the sample was heated to 30°C with a moisture content of 30%. The highest value (68.46%) for resistant starch was achieved at 20% moisture level and 30°C. After eating pudding, blood sugar spiked for the first 60 and 90 min before gradually dropping off over the next 240 min. As a whole, the highest IAUC and TIAUC values, as well as the glycemic index and load, were observed in potato starch heated to 70°C, which contained 40% moisture. Most parameters achieved their highest values when 40% moisture was added and the heat was applied at 70°C.
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Affiliation(s)
- Sadaf Bashir
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Zubair Farooq
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Sobia Zafar
- Services Hospital, Jail Road, Lahore, Pakistan
| | - Tabussam Tufail
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Huma Bader Ul Ain
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | | | - Purabi Saha
- Department of Pharmaceutical Chemistry, ISF College of Pharmacy, Moga, Punjab, India
| | - Roshan Kumar
- Department of Pharmacy, Shree Dev Bhoomi Institute of Education Science and Technology, Dehradun, Uttarakhand, India
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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10
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Liang W, Zheng J, Liu X, Zhao W, Lin Q, Khamiddolov T, Zeng J, Gao H, Li W. Insight into how E-beam pretreatment promotes sodium hypochlorite oxidation for structure-property improvement of cassava starch: A molecular-level modulation mechanism. Food Res Int 2023; 173:113246. [PMID: 37803559 DOI: 10.1016/j.foodres.2023.113246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 06/26/2023] [Accepted: 07/06/2023] [Indexed: 10/08/2023]
Abstract
To investigate the role of E-beam treatment on the structure-properties of oxidized starch, this study investigated the influence of E-beam (1, 3, 6 kGy) pretreatment combined with NaClO oxidation (1% and 3%) on the multi-scale structural, physicochemical, and digestive properties of cassava starch. Results showed that E-beam treatment did not affect the starch surface, but the oxidative modification increased granule surface roughness. Also, the synergistic modification preserved starch growth rings, FT-IR patterns and crystal types. Further investigations revealed that E-beam induced starch molecular degradation, leading to decreased molecular weight, depolymerization of long chains, and a loss of short-range order. Moreover, oxidation treatment exacerbated the disruption in starch molecular structure, as evidenced by crystallinity loss, viscosity, and enthalpy reduction. Notably, E-beam induces starch yellowing; however, oxidative modification increases starch whiteness. Additionally, the synergistic modification improved native starch's lower solubility and enhanced the resistant starch content. Results suggest that E-beam pretreatment can enhance oxidative modification by promoting the exposure of active sites of starch molecules without destroying starch structure and can be considered an advanced, green, and efficient pretreatment for modified starch in the future.
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Affiliation(s)
- Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Qian Lin
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Temirlan Khamiddolov
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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11
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Liewchirakorn P, Ngamchuea K. Benign electrolytic modifications of starch: effects on functional groups and physical properties. RSC Adv 2023; 13:30040-30051. [PMID: 37842676 PMCID: PMC10570906 DOI: 10.1039/d3ra06382h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Accepted: 10/09/2023] [Indexed: 10/17/2023] Open
Abstract
Herein, a low-cost electrolytic technology for starch modification has been developed using abundant chloride salt as a redox mediator. The effects of electrolysis conditions on the in situ starch modification are investigated in detail, including chloride concentrations, applied voltages, and electrolysis durations. The modification mechanisms are determined by the type of chlorine species (Cl2, HClO, ClO-, and HCl) generated during the process. Following electrolysis, carbonyl and carboxyl groups ranging from 0.056 to 1.3 g/100 g of starch and 0.006 to 0.5 g/100 g of starch, respectively, were observed. Starch granule median size can be reduced from 15.3 μm to 13.5 μm. In addition to the pronounced changes in granule size, shape, and functional groups, electrolysis leads to increased moisture resistance, higher crystallinity, and substantial alterations in the pasting properties.
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Affiliation(s)
- Pitcha Liewchirakorn
- School of Chemistry, Institute of Science, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand +66 (0) 44 224 637
- Institute of Research and Development, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand
| | - Kamonwad Ngamchuea
- School of Chemistry, Institute of Science, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand +66 (0) 44 224 637
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12
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Tao J, Wan C, Leng J, Dai S, Wu Y, Lei X, Wang J, Yang Q, Wang P, Gao J. Effects of biochar coupled with chemical and organic fertilizer application on physicochemical properties and in vitro digestibility of common buckwheat (Fagopyrum esculentum Moench) starch. Int J Biol Macromol 2023; 246:125591. [PMID: 37385316 DOI: 10.1016/j.ijbiomac.2023.125591] [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: 02/19/2023] [Revised: 06/18/2023] [Accepted: 06/25/2023] [Indexed: 07/01/2023]
Abstract
Common buckwheat starch, a functional ingredient, has wide food and non-food applications. Excessive chemical fertilizer application during grain cultivation decreases quality. This study examined the effects of different combinations of chemical fertilizer, organic fertilizer, and biochar treatment on the physicochemical properties and in vitro digestibility of starch. The amendment of both organic fertilizer and biochar was observed to have a greater impact on the physicochemical properties and in vitro digestibility of common buckwheat starch in comparison to organic fertilizer amendment solely. The combined application of biochar, chemical, and organic nitrogen in an 80:10:10 ratio significantly increased the amylose content, light transmittance, solubility, resistant starch content, and swelling power of the starch. Simultaneously, the application reduced the proportion of amylopectin short chains. Additionally, this combination decreased the size of starch granules, weight-average molecular weight, polydispersity index, relative crystallinity, pasting temperature, and gelatinization enthalpy of the starch compared to the utilization of chemical fertilizer alone. The correlation between physicochemical properties and in vitro digestibility was analyzed. Four principal components were obtained, which accounted for 81.18 % of the total variance. These findings indicated that the combined application of chemical fertilizer, organic fertilizer, and biochar would improve common buckwheat grain quality.
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Affiliation(s)
- Jincai Tao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Chenxi Wan
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jiajun Leng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Shuangrong Dai
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Yixin Wu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Xinhui Lei
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jiale Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Qinghua Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Pengke Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China.
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13
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He R, Li S, Zhao G, Zhai L, Qin P, Yang L. Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review. Polymers (Basel) 2023; 15:2935. [PMID: 37447580 DOI: 10.3390/polym15132935] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/23/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO2, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.
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Affiliation(s)
- Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ligong Zhai
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Peng Qin
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
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14
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Li J, Du M, Din ZU, Xu P, Chen L, Chen X, Wang Y, Cao Y, Zhuang K, Cai J, Lyu Q, Chang X, Ding W. Multi-scale structure characterization of ozone oxidized waxy rice starch. Carbohydr Polym 2023; 307:120624. [PMID: 36781277 DOI: 10.1016/j.carbpol.2023.120624] [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: 11/13/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/29/2023]
Abstract
The elucidation of multi-scale structural variation and oxidation reaction mechanism of ozone oxidized waxy rice starch molecules remains a big challenge, limiting its development of intensive processing. In the present work, the changes in the structure of waxy rice starch after ozone treatment were systematically researched by various characterization methods. The study has shown that with the increase in ozone oxidation time, the granules of oxidized starch were polygons with multiple face depressions. It was also observed that ozone first attacked the amorphous zone of the starch granules and then penetrated the crystalline zone. Combining 1D and 2D NMR (1H NMR, 13C NMR, HSQC and HMBC) and other methods, it was proved that ozone oxidation led to ring splitting between C2 and C3 of the glucose unit. The resulting hemiacetal groups showed different types of structures. Among them, the main structures were intramolecular acetals and intermolecular hemiacetals. This research offered theoretical guidance for the utilization of ozone oxidation technology for starch modification and the development of waxy rice new foods.
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Affiliation(s)
- Jing Li
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Meng Du
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Zia-Ud Din
- Department of Food Science and Nutrition, Women University Swabi, Khyber Pakhtunkhawa, Pakistan
| | - Ping Xu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Lei Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
| | - Xi Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Yuehui Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Yang Cao
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Kun Zhuang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Jie Cai
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Xianhui Chang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
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15
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He Y, Ye F, Tao J, Zhang Z, Zhao G. Ozone exposure tunes the physicochemical properties of sweet potato starch by modifying its molecular structure. Int J Biol Macromol 2023; 236:124002. [PMID: 36914058 DOI: 10.1016/j.ijbiomac.2023.124002] [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: 12/22/2022] [Revised: 02/27/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
Ozonation is an efficient method for improving the technical performance of some starches, but the feasibility of its use for sweet potato starch remains unknown. The effects of aqueous ozonation on the multi-scale structure and physicochemical properties of sweet potato starch were explored. Structurally, ozonation did not generate significant alterations at the granular level (size, morphology, lamellar structure, and long-range and short-range ordered structures), but led to tremendous changes at the molecular level, including converting hydroxyl groups to carbonyl and carboxyl groups and depolymerizing starch molecules. These structural changes resulted in prominent alternations in the technological performance of sweet potato starch, such as increases in water solubility and paste clarity and decreases in water absorption capacity, paste viscosity, and paste viscoelasticity. For these traits, their amplitudes of variation elevated when the ozonation time was extended and peaked at the longest ozonation time (60 min). The greatest changes in paste setback (30 min), gel hardness (30 min), and the puffing capacity of the dried starch gel (45 min) were observed at moderate ozonation times. In summary, aqueous ozonation is a new method for fabricating sweet potato starch with improved functionality.
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Affiliation(s)
- Yonglin He
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jianming Tao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zehua Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
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16
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Kaul S, Kaur K, Kaur J, Mehta N, Kennedy JF. Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments. Int J Biol Macromol 2023; 226:1341-1351. [PMID: 36442548 DOI: 10.1016/j.ijbiomac.2022.11.246] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
The present study was framed to develop modified potato starch by various physical (microwave treatment, ultrasonication, pre-gelatinization) and chemical (alcohol-alkali) methods. Both native and modified starches were characterized on the basis of physicochemical, functional, and morphological attributes. Compared to native potato starch, modified starches exhibited improved water absorption capacity and water solubility index. The particle size of the starches was found to be in the range of 10.01-10.36 μm with negative zeta potential values. FTIR results revealed that modification in the peaks is attributed to the change in the structural configuration and re-organization of the microstructure between molecules of the starch during the treatments. The results of X-ray diffraction suggested that the typical peaks varied to a little extent with modifications and relative crystallinity was decreased for all treated starches. SEM Micrographs revealed the complete structural changes and irregularities in pre-gelatinized and chemically modified starches, whereas other modification methods maintained the structural integrity of starch granules. An increase in pasting temperature of modified starches represented a higher resistance to swelling and rupture, whereas rheologically, starches exhibited non-newtonian behavior with the shear-thinning property. Thus, the characteristics of modified starches will assist in the selection of potato starch for better applications in the food industry.
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Affiliation(s)
- Shivani Kaul
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Kamaljit Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
| | - Jaspreet Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Nitin Mehta
- Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - John F Kennedy
- Chembiotech Ltd, Kyrewood House, Tenbury Wells WR15 8FF, UK
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17
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Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01761-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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18
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Liu X, Guo Q, Ren S, Guo J, Wei C, Chang J, Shen B. Synthesis of starch‐based flocculant by multi‐component grafting copolymerization and its application in oily wastewater treatment. J Appl Polym Sci 2022. [DOI: 10.1002/app.53356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Xiwen Liu
- College of Science China University of Petroleum Beijing China
| | - Qiaoxia Guo
- College of Science China University of Petroleum Beijing China
| | - Shenyong Ren
- State Key Laboratory of Heavy Oil Processing China University of Petroleum Beijing China
| | - Junkang Guo
- College of Science China University of Petroleum Beijing China
| | - Chongbin Wei
- College of Science China University of Petroleum Beijing China
| | - Jiaxin Chang
- College of Science China University of Petroleum Beijing China
| | - Baojian Shen
- State Key Laboratory of Heavy Oil Processing China University of Petroleum Beijing China
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19
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Valdés-Restrepo MP, Ortiz-Grisales S. Calidad de forraje y almidón en 10 clones de batata Ipomoea batatas (L.) Lam. REVISTA U.D.C.A ACTUALIDAD & DIVULGACIÓN CIENTÍFICA 2022. [DOI: 10.31910/rudca.v24.n2.2021.1580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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20
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Miller K, Reichert CL, Schmid M, Loeffler M. Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review. Foods 2022; 11:foods11182927. [PMID: 36141054 PMCID: PMC9498702 DOI: 10.3390/foods11182927] [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: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/05/2022] [Indexed: 11/30/2022] Open
Abstract
Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.
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Affiliation(s)
- Katharina Miller
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Corina L. Reichert
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Myriam Loeffler
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Correspondence: ; Tel.: +32-9-3102553
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21
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Adewale P, Yancheshmeh MS, Lam E. Starch modification for non-food, industrial applications: Market intelligence and critical review. Carbohydr Polym 2022; 291:119590. [DOI: 10.1016/j.carbpol.2022.119590] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/20/2022] [Accepted: 05/05/2022] [Indexed: 12/15/2022]
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22
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Mukherjee S, Jana S, Khawas S, Kicuntod J, Marschall M, Ray B, Ray S. Synthesis, molecular features and biological activities of modified plant polysaccharides. Carbohydr Polym 2022; 289:119299. [DOI: 10.1016/j.carbpol.2022.119299] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 02/23/2022] [Accepted: 02/24/2022] [Indexed: 12/17/2022]
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23
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Impact of microwave irradiation on chemically modified talipot starches: A characterization study on heterogeneous dual modifications. Int J Biol Macromol 2022; 209:1943-1955. [PMID: 35500776 DOI: 10.1016/j.ijbiomac.2022.04.172] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 04/20/2022] [Accepted: 04/23/2022] [Indexed: 12/15/2022]
Abstract
In this study, the effect of chemical modifications such as oxidation, esterification and crosslinking was investigated alone and in combination with microwave irradiation on a non-conventional starch with 76% starch yield acquired from the trunk of matured talipot palm. The single- and dual-modifications imparted significant changes in the morphological, crystalline, pasting and rheological properties and digestibility of talipot starch. Characteristic peaks were observed in single- and dual-oxidized, esterified and crosslinked starches indicating their respective functional groups. All modifications significantly decreased (p ≤ 0.05) the relative crystallinity (RC) of talipot starches except for crosslinking, and the least RC (11.33%) was observed in microwave irradiated esterified starch. Microwave irradiation prior to chemical modifications showed a significant impact in the swelling and solubility of talipot starches. The decreased setback viscosity and increased light transmittance in single- and dual-microwave irradiated talipot starches showed their lowered retrogradation tendency, suitable for frozen foods. The resistant starch (RS) content was majorly improved in all heterogeneously dual modified talipot starches by incorporating more functional groups owed to structural and crystalline destruction in starch granules upon microwave irradiation. The highest RS content (45.02%) was observed in microwave irradiated esterified uncooked talipot starch.
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24
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Rao H, Sindhu R, Panwar S. Morphology and functionality of dry heat‐treated and oxidized quinoa starches. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Himanshi Rao
- Centre of Food Science and Technology ChaudharyCharan Singh Haryana Agricultural University Hisar Haryana India
| | - Ritu Sindhu
- Centre of Food Science and Technology ChaudharyCharan Singh Haryana Agricultural University Hisar Haryana India
| | - Shreya Panwar
- Centre of Food Science and Technology ChaudharyCharan Singh Haryana Agricultural University Hisar Haryana India
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25
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Hu J, Li X, Cheng Z, Fan X, Ma Z, Hu X, Wu G, Xing Y. Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107365] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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26
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Effects of chitosan modification, cross-linking, and oxidation on the structure, thermal stability, and adsorption properties of porous maize starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107288] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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27
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Polyethyleneimine grafted starch nanocrystals as a novel biosorbent for efficient removal of methyl blue dye. Carbohydr Polym 2021; 273:118579. [PMID: 34560983 DOI: 10.1016/j.carbpol.2021.118579] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 08/10/2021] [Accepted: 08/16/2021] [Indexed: 11/21/2022]
Abstract
In this paper, a novel biosorbent of SNCs-PEI was successfully prepared by grafting polyethylenimine (PEI) onto the starch nanocrystals (SNCs) using glutaraldehyde as a crosslinking agent. The optimal preparation conditions of SNCs-PEI were determined by the orthogonal experiments of the three-factor and three-level, and the SNCs-PEI was characterized by Fourier transform infrared spectroscopy (FT-IR), energy-dispersive X-ray spectroscopy (EDAX), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The zeta potential of SNCs-PEI was +26.3 mV (pH 7), which had a good adsorption performance for the anionic dye methyl blue (MB). The adsorption kinetics and isotherm of MB by SNCs-PEI were studied. At the temperature of 25, 30 and 35 °C, its maximum adsorption capacity was 337.84, 377.36 and 383.14 mg g-1, respectively. The adsorption of MB by the SNCs-PEI was a spontaneous and endothermic process according to the thermodynamic analysis.
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28
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González-Torres B, Robles-García MÁ, Gutiérrez-Lomelí M, Padilla-Frausto JJ, Navarro-Villarruel CL, Del-Toro-Sánchez CL, Rodríguez-Félix F, Barrera-Rodríguez A, Reyna-Villela MZ, Avila-Novoa MG, Reynoso-Marín FJ. Combination of Sorbitol and Glycerol, as Plasticizers, and Oxidized Starch Improves the Physicochemical Characteristics of Films for Food Preservation. Polymers (Basel) 2021; 13:polym13193356. [PMID: 34641171 PMCID: PMC8512107 DOI: 10.3390/polym13193356] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/25/2021] [Accepted: 09/29/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this work was to use glycerol (Gly) and sorbitol (Sor) as plasticizers with oxidized starch potato (OS) to produce biodegradable and environmentally friendly films, and to demonstrate the resulting physicochemical and functional viability without subtracting the organoleptic characteristics of the food. Analyses by water vapor permeability (WVP), attenuated total reflection Fourier transform infrared spectra (ATR-FTIR), scanning electron microscopy (SEM), tensile strength (TS), and transparency (UV) showed that the best film result was with 1.5 g of Gly and 2.0 g of Sor, conferred shine, elasticity 19.42 ± 6.20%, and mechanical support. The starch oxidized to 2.5%, contributing a greater transparency of 0.33 ± 0.12 and solubility of 78.90 ± 0.94%, as well as less permeability to water vapor 6.22 ± 0.38 gmm-2 d-1 kPa-1. The films obtained provide an alternative for use in food due to their organic compounds, excellent visual presentation, and barrier characteristics that maintain their integrity and, therefore, their functionality.
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Affiliation(s)
- Berenice González-Torres
- Centro de Investigación en Biotecnología Microbiana y Alimentaria, Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán 47810, Mexico; (B.G.-T.); (J.J.P.-F.); (C.L.N.-V.); (M.G.A.-N.)
| | - Miguel Ángel Robles-García
- Centro de Investigación en Biotecnología Microbiana y Alimentaria, Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán 47810, Mexico; (B.G.-T.); (J.J.P.-F.); (C.L.N.-V.); (M.G.A.-N.)
- Correspondence: (M.Á.R.-G.); (M.G.-L.)
| | - Melesio Gutiérrez-Lomelí
- Centro de Investigación en Biotecnología Microbiana y Alimentaria, Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán 47810, Mexico; (B.G.-T.); (J.J.P.-F.); (C.L.N.-V.); (M.G.A.-N.)
- Correspondence: (M.Á.R.-G.); (M.G.-L.)
| | - J. Jesús Padilla-Frausto
- Centro de Investigación en Biotecnología Microbiana y Alimentaria, Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán 47810, Mexico; (B.G.-T.); (J.J.P.-F.); (C.L.N.-V.); (M.G.A.-N.)
| | - Claudia Luz Navarro-Villarruel
- Centro de Investigación en Biotecnología Microbiana y Alimentaria, Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán 47810, Mexico; (B.G.-T.); (J.J.P.-F.); (C.L.N.-V.); (M.G.A.-N.)
| | - Carmen Lizette Del-Toro-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Hermosillo 83000, Mexico; (C.L.D.-T.-S.); (F.R.-F.)
| | - Francisco Rodríguez-Félix
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Hermosillo 83000, Mexico; (C.L.D.-T.-S.); (F.R.-F.)
| | - Arturo Barrera-Rodríguez
- Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán 47820, Mexico;
| | - Mireya Zoila Reyna-Villela
- Departamento de Ciencias Tecnológicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán 47820, Mexico;
| | - María Guadalupe Avila-Novoa
- Centro de Investigación en Biotecnología Microbiana y Alimentaria, Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán 47810, Mexico; (B.G.-T.); (J.J.P.-F.); (C.L.N.-V.); (M.G.A.-N.)
| | - Francisco Javier Reynoso-Marín
- Departamento de Ingeniería en Nanotecnología, Universidad de la Ciénega del Estado de Michoacán de Ocampo (UCEMICH), Avenida Universidad 3000, Colonia Lomas de la Universidad, Sahuayo 59103, Mexico;
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Duarte‐Correa Y, Vega‐Castro O, López‐Barón N, Singh J. Fortifying compounds reduce starch hydrolysis of potato chips during gastro‐small intestinal digestion in vitro. STARCH-STARKE 2021. [DOI: 10.1002/star.202000196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yudy Duarte‐Correa
- School of Food and Advanced Technology and Riddet Institute Massey University Palmerston North New Zealand
- BIOALI Research Group Department of Food Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia Calle 67 # 53 – 108, Bloque 2 Medellín 050010 Colombia
| | - Oscar Vega‐Castro
- BIOALI Research Group Department of Food Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia Calle 67 # 53 – 108, Bloque 2 Medellín 050010 Colombia
| | - Nataly López‐Barón
- Department of Agricultural, Food & Nutritional Science 2–54 Agr/For Centre – University of Alberta Edmonton AB T6G 2P5 Canada
| | - Jaspreet Singh
- School of Food and Advanced Technology and Riddet Institute Massey University Palmerston North New Zealand
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30
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Duarte‐Correa Y, Vargas‐Carmona MI, Vásquez‐Restrepo A, Ruiz Rosas ID, Pérez Martínez N. Native potato (
Solanum phureja
) powder by
Refractance Window Drying
: A promising way for potato processing. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yudy Duarte‐Correa
- INTAL Research Group, Fundación INTAL, Institute of Food Science and Technology Itagüí Colombia
- BIOALI Research Group, Department of Food, Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia Medellín Colombia
| | | | - Andrés Vásquez‐Restrepo
- Industrias Centricol S.A.S Medellín Colombia
- Laboratory of Bioprocess and Reactive Fluxes, Faculty of Mines Universidad Nacional de Colombia Medellín Colombia
| | - Ivan David Ruiz Rosas
- CREPIB Research Group, Faculty of Economics and Management Sciences Pedagogical and Technological University of Colombia Tunja Colombia
| | - Nely Pérez Martínez
- CREPIB Research Group, Faculty of Economics and Management Sciences Pedagogical and Technological University of Colombia Tunja Colombia
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31
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Guan H, Diao X, Han J, Kong B, Liu D. Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09676-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch. Foods 2021; 10:foods10061309. [PMID: 34200263 PMCID: PMC8228979 DOI: 10.3390/foods10061309] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/02/2021] [Accepted: 06/04/2021] [Indexed: 02/01/2023] Open
Abstract
The disadvantageous properties of sago starch has limited its application in food and industrial processes. The properties of sago starch can be improved by changing its physicochemical and rheological characteristics. This study examined the influence of reaction time, acidity, and starch concentration on the oxidation of sago starch with ozone, a strong oxidant. Swelling, solubility, carbonyl, carboxyl, granule morphology, thermal profile, and functional groups are comprehensively observed parameters. With starch concentrations of 10–30% (v/w) and more prolonged oxidation, sago starch was most soluble at pH 10. The swelling power decreased with a longer reaction time, reaching the lowest pH 10. In contrast, the carbonyl and carboxyl content exhibited the same pattern as solubility. A more alkaline environment tended to create modified starch with more favorable properties. Over time, oxidation shows more significant characteristics, indicating a superb product of this reaction. At the starch concentration of 20%, modified sago starch with the most favorable properties was created. When compared to modified starch, native starch is generally shaped in a more oval and irregular manner. Additionally, native starch and modified starch had similar spectral patterns and identical X-ray diffraction patterns. Meanwhile, oxidized starch had different gelatinization and retrogradation temperatures to those of the native starch.
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33
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Preparation and characterization of chemically modified high amylose maize starch-ascorbyl palmitate inclusion complexes in mild reaction condition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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34
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Development and characterization of dual-modified yam ( Dioscorea rotundata) starch-based films. Heliyon 2021; 7:e06644. [PMID: 33889774 PMCID: PMC8050360 DOI: 10.1016/j.heliyon.2021.e06644] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/27/2020] [Accepted: 03/26/2021] [Indexed: 12/28/2022] Open
Abstract
The current consumer demand for fresh food and the interest in caring for the environment have driven the development of biodegradable film packaging to replace synthetic films to preserve the integrity of food. The objective of this work was to evaluate the effects of starch modifications (oxidized, cross-linked, and dual: oxidized/cross-linked), starch concentration (1 and 2%), and glycerol concentration (5 and 15%) on water vapor permeability (WVP), mechanical properties (tensile strength and elongation), optical, and structural properties of films based on “hawthorn” yam starch. The WVP of the films was 4.4 × 10−10 to 1.5 × 10−9 g/m∗s∗Pa, where the films with oxidized yam starch showed a 58.04% reduction concerning the native starch. The tensile strength of oxidized yam starch films showed a decrease of 17.51% with an increase in glycerol concentration. For the 1% starch concentration, elongation increased by 17.03% when the glycerol concentration was increased from 5 to 15%. Modification of starch, starch concentration, and glycerol have a significant effect on the barrier, mechanical, physical, and structural properties of films made with yam starch, where films made with oxidized yam starches at a concentration of 1% starch and 5% glycerol showed the best responses of the properties evaluated.
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35
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Martínez P, Vilcarromero D, Pozo D, Peña F, Manuel Cervantes-Uc J, Uribe-Calderon J, Velezmoro C. Characterization of starches obtained from several native potato varieties grown in Cusco (Peru). J Food Sci 2021; 86:907-914. [PMID: 33624319 DOI: 10.1111/1750-3841.15650] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 12/28/2020] [Accepted: 01/21/2021] [Indexed: 11/28/2022]
Abstract
Ten native potato varieties grown in Cusco (at 3,672 m above sea level) were used for starches extraction (at a pilot scale), and their physicochemical, functional, morphological, and structural characteristics were assessed. The content of protein, apparent amylose and phosphorus ranged from 0.1% to 0.44%, 23.42% to 35.5%, and 0.07 to 0.10%, respectively. Starch granules revealed smooth surface, with ellipsoidal and spherical shapes, particle size analysis exhibited bimodal or multimodal distribution, while the averaged crystallinity was 27.7% assessed by XRD. Gelatinization temperatures of the starches ranged from 57.4 to 60.1 °C, 60.8 to 64.3 °C, and 68.4 to 71.1°C for To, Tp, and Tc, respectively; and the gelatinization enthalpies ranged from 15.4 to 17.1 J/g. Respect to pasting properties, the peak viscosity and setback viscosity ranged from 12,970 to 16,970 mPa⋅s and from 968 to 2498 mPa⋅s, respectively. Thermogravimetric analysis (TGA) revealed no significant relationship between apparent amylose content and thermal stability. Therefore, the results reveal subtle differences in the functional characteristics of the starches from the native varieties of potato studied, which can be recommended for food industry applications. PRACTICAL APPLICATION: This study contributes to show several varieties of native potatoes from Cusco and their valorization as nonconventional starch source. Describing the physicochemical, functional, and structural characteristics of these starches could be useful for food industry applications.
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Affiliation(s)
- Patricia Martínez
- Departamento de Ingeniería de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, C.P., Lima, 12056, Peru
| | - Darcy Vilcarromero
- Departamento de Ingeniería de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, C.P., Lima, 12056, Peru
| | - Diego Pozo
- Departamento de Ingeniería de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, C.P., Lima, 12056, Peru
| | - Fiorela Peña
- Departamento de Ingeniería de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, C.P., Lima, 12056, Peru
| | - José Manuel Cervantes-Uc
- Unidad de Materiales, Centro de Investigación Científica de Yucatán, A.C. Calle 43 N° 130 × 30 y 32, Col. Chuburná de Hidalgo. C.P., Mérida, Yucatán, 97205, México
| | - Jorge Uribe-Calderon
- Unidad de Materiales, Centro de Investigación Científica de Yucatán, A.C. Calle 43 N° 130 × 30 y 32, Col. Chuburná de Hidalgo. C.P., Mérida, Yucatán, 97205, México
| | - Carmen Velezmoro
- Departamento de Ingeniería de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, C.P., Lima, 12056, Peru
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36
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Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility. STARCH-STARKE 2021. [DOI: 10.1002/star.202000237] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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37
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Lima DC, Villar J, Castanha N, Maniglia BC, Matta Junior MD, Duarte Augusto PE. Ozone modification of arracacha starch: Effect on structure and functional properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106066] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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38
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Ma L, Xiong F, Kong H, Gu Z, Li Z, Hong Y, Cheng L, Li C. Moderate Vinyl Acetate Acetylation Improves the Pasting Properties of Oxidized Corn Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.202000079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Lei Ma
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
| | - Feiyang Xiong
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Haocun Kong
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Zhengbiao Gu
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Key Laboratory of Synergetic and Biological Colloids Ministry of Education Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Zhaofeng Li
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Key Laboratory of Synergetic and Biological Colloids Ministry of Education Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Yan Hong
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Key Laboratory of Synergetic and Biological Colloids Ministry of Education Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Li Cheng
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Key Laboratory of Synergetic and Biological Colloids Ministry of Education Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University Wuxi 214122 China
| | - Caiming Li
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Key Laboratory of Synergetic and Biological Colloids Ministry of Education Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University Wuxi 214122 China
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39
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Yanping L, Hongbo T, Qiumei H, Xiaoyang D. Cross-linking of partially hydrolyzed sesbania gum, property and characterization. Int J Biol Macromol 2020; 159:11-17. [DOI: 10.1016/j.ijbiomac.2020.04.164] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 04/19/2020] [Accepted: 04/20/2020] [Indexed: 11/25/2022]
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40
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Zhang G, Ni C, Ding Y, Zhou H, Caizhi O, Wang Q, Wang J, Cheng J. Effects of Low Moisture Extrusion on the Structural and Physicochemical Properties of Adlay (Coix lacryma-jobi L.) Starch-Based Polymers. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.05.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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41
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Hj Latip DN, Samsudin H, Utra U, Alias AK. Modification methods toward the production of porous starch: a review. Crit Rev Food Sci Nutr 2020; 61:2841-2862. [PMID: 32648775 DOI: 10.1080/10408398.2020.1789064] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Starch is a complex carbohydrate formed by the repeating units of glucose structure connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives such as cereals, legumes, tubers, palms, fruits, and stems. For decades, native starch has been widely utilized in various applications such as a thickener, stabilizer, binder, and coating agent. However, starches need to be modified to enhance their properties and to make them more functional in a wide range of applications. Porous starch is a modified starch product which has attracted interest of late. It consists of abundant pores that are distributed on the granule surface without compromising the integrity of its granular structure. Porous starch can be produced either by enzymatic, chemical, and physical methods or a combination thereof. The type of starch and selection of the modification method highly influence the formation of pore structure. By carefully choosing a suitable starch and modification method, the desired morphology of porous starch can be produced and applied accordingly for its intended application. Innovations and technologies related to starch modification methods have evolved over the years in terms of the structure, properties and modification effects of different starch varieties. Therefore, this article reviews recent modification methods in developing porous starch from various origins.
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Affiliation(s)
- Dayang Norlaila Hj Latip
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Hayati Samsudin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Uthumporn Utra
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Abd Karim Alias
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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42
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Physicochemical, morphological and thermal properties of oxidized starches from Lima bean (Phaseolus lunatus). SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00432] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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43
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Hao J, Wu F, Tang R, Sun Y, Liu D, Zhang Z. Preparation of 1,4-linked α-D-glucuronans from starch with 4-acetamide-TEMPO/NaClO 2/NaClO system. Int J Biol Macromol 2020; 151:740-746. [PMID: 32088227 DOI: 10.1016/j.ijbiomac.2020.02.211] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Revised: 02/17/2020] [Accepted: 02/19/2020] [Indexed: 12/27/2022]
Abstract
Oxidized starch (oxStarch) is a major derivative of starch. In present study, 4-acetamide-TEMPO system was firstly applied to prepare specifically oxidized starch, homogeneous 1,4-linked α-D-glucuronan. The impact of oxidant amount, 4-acetamide-TEMPO amount and reaction temperature on the properties of products were investigated. The product structures were characterized with 1H NMR for degree of oxidation (DO), SEC-MALS for MW, MS for analysis of oxidized oligosaccharides, and in-source fragmented MS for analysis of oxidized polysaccharides. The results showed that the DO of oxStarches increased, but their MWs decreased with the raise of oxidant amount; higher 4-acetamide-TEMPO amount provided higher efficiency of specific oxidation of starch, in which the product has higher DO and MW; no significant difference have been observed between the oxStarches oxidized at 4 and 25 °C, but significant degradation was observed at 50 °C. In each product, having a MW distribution, the portion with smaller size has higher DO. While some unspecific oxidation was still observed observed on the second hydroxyl groups of sugar ring in the following order of priority, position 3 > 2 > 1 > 0.
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Affiliation(s)
- Jie Hao
- Jiangsu Key Laboratory of Neuropsychiatric Diseases and College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu 215123, China
| | - Fangxia Wu
- Jiangsu Key Laboratory of Neuropsychiatric Diseases and College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu 215123, China
| | - Rong Tang
- Jiangsu Key Laboratory of Neuropsychiatric Diseases and College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu 215123, China
| | - Yuanyuan Sun
- The Fourth People's Hospital of Jinan City, Shandong Province 250031, China
| | - Dehua Liu
- The Fourth People's Hospital of Jinan City, Shandong Province 250031, China.
| | - Zhenqing Zhang
- Jiangsu Key Laboratory of Neuropsychiatric Diseases and College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu 215123, China.
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44
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Chen YX, Guo XN, Xing JJ, Sun XH, Zhu KX. Effects of wheat tempering with slightly acidic electrolyzed water on the microbial, biological, and chemical characteristics of different flour streams. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108790] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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45
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Hoogstad T, Konings G, Buwalda P, Boxtel A, Kiewidt L, Bitter J. The effect of polydispersity on the conversion kinetics of starch oxidation and depolymerisation. CHEMICAL ENGINEERING SCIENCE: X 2019. [DOI: 10.1016/j.cesx.2019.100044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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46
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Calliope S, Wagner J, Samman N. Physicochemical and Functional Characterization of Potato Starch (
Solanum Tuberosum ssp. Andigenum
) from the
Quebrada De Humahuaca
, Argentina. STARCH-STARKE 2019. [DOI: 10.1002/star.201900069] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Sonia Calliope
- Facultad de IngenieríaUniversidad Nacional de Jujuy. CIITED‐CONICET Ítalo Palanca Nº 10 4600 Jujuy Argentina
| | - Jorge Wagner
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y TecnologíaUniversidad Nacional de Quilmes 1876 Buenos Aires Argentina
| | - Norma Samman
- Facultad de IngenieríaUniversidad Nacional de Jujuy. CIITED‐CONICET Ítalo Palanca Nº 10 4600 Jujuy Argentina
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47
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Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PE. Hydrogels based on ozonated cassava starch: Effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications. Int J Biol Macromol 2019; 138:1087-1097. [DOI: 10.1016/j.ijbiomac.2019.07.124] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/20/2019] [Accepted: 07/20/2019] [Indexed: 01/27/2023]
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48
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de Castro DS, dos Santos Moreira I, de Melo Silva LM, Lima JP, da Silva WP, Gomes JP, de Figueirêdo RMF. Isolation and characterization of starch from pitomba endocarp. Food Res Int 2019; 124:181-187. [DOI: 10.1016/j.foodres.2018.06.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2018] [Revised: 06/11/2018] [Accepted: 06/14/2018] [Indexed: 10/28/2022]
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49
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Abera G, Woldeyes B, Dessalegn Demash H, Miyake GM. Comparison of physicochemical properties of indigenous Ethiopian tuber crop (Coccinia abyssinica) starch with commercially available potato and wheat starches. Int J Biol Macromol 2019; 140:43-48. [PMID: 31419557 DOI: 10.1016/j.ijbiomac.2019.08.118] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 08/12/2019] [Accepted: 08/12/2019] [Indexed: 11/25/2022]
Abstract
In this study the chemical composition, morphology, crystallinity, thermal, and pasting properties of Anchote (Coccinia abyssinica) starch were compared with commercial potato and wheat starches. Anchote starch showed lower total starch content than that of potato starch. Their morphological properties were investigated using scanning electron microscopy. The mean granule width of potato starch was four times greater than anchote starch and two times greater than that of wheat starch. The x-ray powder diffraction analysis revealed that anchote starch had a B-type crystallinity pattern. Differential scanning calorimetric (DSC) results showed the significant differences between the gelatinization temperature of anchote, wheat, and potato starches. The onset, peak, and conclusion temperature of anchote starch were 66.58°C, 70.18°C, and 73.98°C, respectively. The gelatinization temperature of potato and wheat starches were 56.53°C and 55.56°C for onset, 61.46°C and 61.14°C for peak, 68.47°C and 67.06°C for conclusion, respectively. These properties of anchote starch make it an attractive candidate for industrial use.
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Affiliation(s)
- Getnet Abera
- School of Chemical and Bio-Engineering, Institute of Technology, Addis Ababa University, P.O Box 385, King George VI Street, Addis Ababa, Ethiopia; Department of Chemistry, College of Natural Science, Colorado State University, 301 West Pitkin Street, Fort Collins, CO 80523, USA
| | - Belay Woldeyes
- School of Chemical and Bio-Engineering, Institute of Technology, Addis Ababa University, P.O Box 385, King George VI Street, Addis Ababa, Ethiopia
| | - Hundessa Dessalegn Demash
- School of Chemical and Bio-Engineering, Institute of Technology, Addis Ababa University, P.O Box 385, King George VI Street, Addis Ababa, Ethiopia
| | - Garret M Miyake
- Department of Chemistry, College of Natural Science, Colorado State University, 301 West Pitkin Street, Fort Collins, CO 80523, USA.
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Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:9290627. [PMID: 31192252 PMCID: PMC6525864 DOI: 10.1155/2019/9290627] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 03/15/2019] [Accepted: 04/03/2019] [Indexed: 11/18/2022]
Abstract
Cassava starch was oxidized using the electrolysis system. Sodium chloride was added to this system at various concentrations from 0.5 to 5.0 % (w/v). The whiteness of modified starches proportionally increased based on the NaCl concentration and human eyes could recognize the difference of color. Under treatment, dents occurred on the surface of starch granule. Concentration of carbonyl and carboxyl groups was increased compared to native starch. Based on X-ray diffraction pattern, oxidized starch kept its A-type. Besides, the ratios of alpha-helix/amorphous regions remained indicating oxidation reaction mainly subjected on amorphous region. Intrinsic viscosity was used to indirectly calculate the average molecular weight of sample. Furthermore, results showed that average molecular weight was significantly reduced (from 2.09-fold to 13.22-fold) based on the reacting NaCl concentration. The increase of NaCl content related to the increase of retrogradation of treated starches. At various temperatures (30-95°C), swelling factor and clarity reflected negative and positive correlations to NaCl concentration.
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