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Kumar V, Satapathy DK. Vapor and Light Responsive Biocompatible Soft Actuator. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:11206-11214. [PMID: 38748983 DOI: 10.1021/acs.langmuir.4c00861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
Bioinspired smart polymeric materials that undergo three-dimensional shape deformation in response to specific stimuli have gained significant attention in the field of soft robotics and intelligent devices. Despite the substantial advancements in soft robotics, there is a growing demand for the design of multistimuli-responsive soft actuators using a single layer of material due to its reduced complexity and ease of manufacturing and durability. Here, we report the actuation characteristics of a single-layer, dual-responsive soft actuator that overcomes the commonly encountered delamination issues often associated with bilayer systems by incorporating PEDOT:PSS with cassava starch. This soft actuator exhibits deformations in response to various solvent vapors, such as water, alcohol, and acetone. Remarkably, it demonstrates opposite deformations upon exposure to water and alcohol vapors. Additionally, the actuator responds to light triggers and folds upon exposure to sunlight and infrared light. The degree of folding can be precisely controlled by adjusting the intensity of the light source. Furthermore, the periodic geometric patterns imposed on the surface of the actuator provide an additional handle to control the bending axis. For proof of concept, we leverage the actuation capabilities of our actuator to showcase a range of potential applications, including its usage in wearable textiles, crawler robots, smart curtains, push-and-pull machines, and smart lifts.
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Affiliation(s)
- Vipin Kumar
- Soft Materials Laboratory, Department of Physics, IIT Madras, Chennai-600036, Tamil Nadu India
- Center for Soft and Biological Matter, IIT Madras, Chennai-600036, Tamil Nadu India
| | - Dillip K Satapathy
- Soft Materials Laboratory, Department of Physics, IIT Madras, Chennai-600036, Tamil Nadu India
- Center for Soft and Biological Matter, IIT Madras, Chennai-600036, Tamil Nadu India
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2
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Xu M, Xu C, Kim SJ, Ji S, Ren Y, Chen Z, Li Y, Zhou B, Lu B. Investigating the evolution of the fine structure in cassava starch during growth and its correlation with gelatinization performance. Int J Biol Macromol 2024; 265:130422. [PMID: 38423429 DOI: 10.1016/j.ijbiomac.2024.130422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 02/07/2024] [Accepted: 02/22/2024] [Indexed: 03/02/2024]
Abstract
The evolution of the starch fine structure during growth and its impact on the gelatinization behavior of cassava starch (CS) was investigated by isolating starch from South China 6068 (SC6068) cassava harvested from the 4th to 9th growth period. During growth, the short-range ordered structure, crystallinity as well as particle size distribution of starch were increased. Meanwhile, the starch molecular size and amylopectin (AP) proportion increased, while the proportion of amylose (AM) exhibited a decreasing tendency. The chains of short-AM (X ~ 100-1000) were mainly significantly reduced, whereas the short and medium-AP chains (X ~ 6-24) had the most increment in AP. The solubility, thermal stability, shear resistance, and retrogradation resistance of starch were enhanced after gelatinized under the influence of the results mentioned above. This study presented a deeper insight into the variation of starch fine structure during growth and its influence on gelatinization behavior, which would provide a theoretical basis for starch industrial applications.
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Affiliation(s)
- Minghao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Congyi Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Sol-Ju Kim
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yicheng Ren
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ziyue Chen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Bin Zhou
- Guilin Agricultural Science Research Centre, Guilin 541006, China.
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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3
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Wang J, Li Y, Ma W, Zhang J, Yang H, Wu P, Li J, Jin Z. Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages. Food Chem X 2024; 21:101004. [PMID: 38434694 PMCID: PMC10907157 DOI: 10.1016/j.fochx.2023.101004] [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: 07/05/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 03/05/2024] Open
Abstract
This study aimed to compare the changes in physicochemical properties of the starch isolated from three banana cultivars (Musa AAA group, Cavendish subgroup; Musa ABB group, Pisang Awak subgroup; Musa AA group, Huangdijiao subgroup) at five different maturity stages. The results revealed both similarities and significant differences in micromorphology and physicochemical characteristics of the three banana varieties during different growth stages. Apparent amylose content and particle size of the three starches increased with the ripeness of banana. Light microscopy and scanning electron microscopy revealed that starch particles of the three starches had different microscopic characteristics, and that banana starch morphology was basically unchanged at various growth stages. Moreover, the pasting and thermal properties of the banana starches were significantly different at various growth stages. The resistant starch content of the three banana cultivars was about 80% at all growth stages. Musa AAA group, Cavendish subgroup had the highest resistant starch content at stage Ⅴ. This study provides insights into the starch changes of three banana cultivars during ripening.
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Affiliation(s)
- Jiashui Wang
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Yanxia Li
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Weihong Ma
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Jiali Zhang
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Hongbin Yang
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Peicong Wu
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Jingyang Li
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Zhiqiang Jin
- Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences, Sanya 572024, China
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Niu Z, Li M, Hou X, Qiao D, Cheng Z, Zhang L, Zhang B. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure. Int J Biol Macromol 2023; 251:126362. [PMID: 37597637 DOI: 10.1016/j.ijbiomac.2023.126362] [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: 04/15/2023] [Revised: 07/01/2023] [Accepted: 08/14/2023] [Indexed: 08/21/2023]
Abstract
Kudzu is usually consumed at different growth years, yet the influences of growth years on its multi-scale structures and physicochemical features have not been fully disclosed. In this study, those influences occurred on kudzu starches (KS2, KS10, KS30 and KS50, isolated using precipitation method) were investigated. The granules size, crystallinity, short-range ordered structure, amylose content, intermediate and longer amylose chains reduced but the average thickness of crystalline lamella increased as the rise of growth years. KS2 had lower content of defective crystal structure and higher content of near-perfect crystal structure. Those signified that bulk density of molecules packing into starch substrate was higher for KS2, which was not beneficial for water molecules and enzymes entering into starch granules and thus elevated pasting temperature and reduced digestion rate. Besides, reduced proportions of defective ordered structures and enhanced lipid-amylose complex also reduced digestion rate. Both the peak and breakdown viscosity were in order of KS2 > KS10 > KS30 ≈ KS50. And KS2, KS10, and KS30 exhibited enhanced retrogradation tendency during cooling than KS50 as evidenced by the relative higher setback viscosity. Those results are favor for rational screen and usage of kudzu starch resources with different growth years for food applications.
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Affiliation(s)
- Zhiyong Niu
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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5
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Al-Jaber HA, Arsad A, Bandyopadhyay S, Jaafar MZ, Tahir M, Nuhma MJ, Abdulmunem AR, Abdulfatah MY, Alias H. Relation between Conventional and Starch-Assisted ASP Injection and Impact of Crystallinity on Flood Formation. Molecules 2023; 28:6685. [PMID: 37764461 PMCID: PMC10535427 DOI: 10.3390/molecules28186685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/12/2023] [Accepted: 09/15/2023] [Indexed: 09/29/2023] Open
Abstract
Alkaline-surfactant-polymer (ASP) flooding, a recognized method for oil recovery, encounters limited use due to its expense. In addition, ASP's best composition and injection sequence still remains uncertain today. This study explores conventional ASP flooding using PT SPR Langgak's special surfactants, simulating Langgak oilfield conditions in Sumatra, Indonesia. By comparing the outcomes of this flooding technique with that of starch-assisted ASP performed in another study, the benefits of adding starch nanoparticles to flooding are evident. Nano-starch ASP increased oil recovery by 18.37%, 10.76%, and 10.37% for the three configurations investigated in this study. Water flooding preceded ASP flooding, and flooding operations were carried out at 60 °C. This study employed sodium hydroxide (NaOH), sodium carbonate (Na2CO3), and specialized surfactants from PT SPR. The adopted polymer is solely hydrolyzed polyacrylamide (HPAM) at 2000 ppm. Starch nanoparticles underwent comprehensive characterization and focused more on charge stability. Purple yam nanoparticles (PYNPs) exhibited remarkable stability at -36.33 mV, unlike cassava starch nanoparticles (CSNPs') at -10.68 mV and HPAM's at -27.13 mV. Surface properties affect interactions with fluids and rocks. Crystallinity, a crucial characterization, was assessed using Origin software 2019b. CSNPs showed 24.15% crystallinity, surpassing PYNPs' 20.68%. Higher crystallinity benefits CSNPs' thermal stability. The amorphous behavior found in PYNPs makes them less suitable if applied in harsh reservoirs. This research correlated with prior findings, reinforcing starch nanoparticles' role in enhancing oil recovery. In summary, this study highlighted conventional ASP flooding using HPAM as the sole polymer and compared it with three formations that used two starch nanoparticles included with HPAM, assessing their impact on charge stability, crystallinity, and recovery rate to emphasize their importance in the oil recovery industry. Starch nanoparticles' benefits and limitations guided further investigation in this study.
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Affiliation(s)
- Hasanain A. Al-Jaber
- UTM-MPRC Institute for Oil and Gas, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, Skudai 81310, Johor, Malaysia
- Department of Chemical Industries Technologies, Southern Technical University, Zubair, Basrah 61006, Iraq
| | - Agus Arsad
- UTM-MPRC Institute for Oil and Gas, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, Skudai 81310, Johor, Malaysia
| | - Sulalit Bandyopadhyay
- Department of Chemical Engineering, Norwegian University of Science and Technology, Høgskoleringen 1, 7491 Trondheim, Norway
| | - Mohd Zaidi Jaafar
- Department of Chemical Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
| | - Muhammad Tahir
- Chemical and Petroleum Engineering Department, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates
| | - Mustafa Jawad Nuhma
- Chemical Engineering Department, College of Engineering, University of Al-Qadisiyah, Al-Diwaniyah P.O. Box 88, Iraq
| | | | | | - Hajar Alias
- Department of Chemical Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
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6
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He Z, Chi C, Huang S, Li X. A novel method for obtaining high amylose starch fractions from debranched starch. Curr Res Food Sci 2023; 7:100589. [PMID: 37744555 PMCID: PMC10514404 DOI: 10.1016/j.crfs.2023.100589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 08/04/2023] [Accepted: 09/07/2023] [Indexed: 09/26/2023] Open
Abstract
High amylose starch shows wide applications in food and non-food-based industries. Traditional complex-precipitation approach for the amylose fractionation required a large volume of organic reagents and was possibly risky for food safety. The object of this work was to establish a novel method to obtain starch fractions rich in amylose from debranch starch through repeated short-term retrogradation and centrifugation. Four starch fractions were obtained with the amylose content of 52.08% (C1), 62.28% (C2), 63.58% (C3), and 64.74% (C4). The thermograms of samples displayed that multiple endothermic peaks were detected in C1 and C2 and only one endothermic peak with melting temperature over 120 °C were observed in C3 and C4, indicating their differences in retrogradation behavior. The chain length distribution results of sample exhibited that C1 and C2 contained more short chains (DP ≤ 24), while C3 and C4 consisted of mainly long chains (DP ≥ 25). Accordingly, the differences in fine structures could provide more choices for these fractionated high amylose starch to utilize in practical applications.
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Affiliation(s)
- Zhongchao He
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Chengdeng Chi
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Shuangxia Huang
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
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7
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Martins MG, Santos OV, Chisté RC, da Silva Pena R. Physicochemical and morphological properties of the non‐conventional
Calathea allouia
starch. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mayara Galvão Martins
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
| | - Orquidea Vasconcelos Santos
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Nutrition Health Sciences Institute Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
| | - Renan Campos Chisté
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Food Engineering Institute of Technology Federal University of Pará (UFPA),: 66075‐110 Belém PA Brazil
| | - Rosinelson da Silva Pena
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Food Engineering Institute of Technology Federal University of Pará (UFPA),: 66075‐110 Belém PA Brazil
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8
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Rahaman A, Kumari A, Zeng XA, Adil Farooq M, Siddique R, Khalifa I, Siddeeg A, Ali M, Faisal Manzoor M. Ultrasound based modification and structural-functional analysis of corn and cassava starch. ULTRASONICS SONOCHEMISTRY 2021; 80:105795. [PMID: 34689066 PMCID: PMC8551214 DOI: 10.1016/j.ultsonch.2021.105795] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/02/2021] [Accepted: 10/13/2021] [Indexed: 05/06/2023]
Abstract
In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morphology of ultrasonically treated starch granules was observed by scanning electron microscopy (SEM), FTIR, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) and compared with untreated samples. After the ultrasound treatment groove and notch appeared on the surface of the starch granules. The results showed that gelatinization temperature did not change with ultrasound treatments, but enthalpy value decreased from 13.15 ± 0.25 J/g to 11.5 ± 0.29 J/g and 12.65 ± 0.32 J/g to 10.32 ± 0.26 J/g for sonicated corn and cassava starches, respectively. The XRD results revealed a slight decreased in the crystallinity degree (CD) of sonicated corn (25.3,25.1) and cassava starch (21.0,21.4) as compared to native corn (25.6%) and cassava starch (22.2%). This study suggests that non-thermal processing techniques have the potential to modify the starch from different sources and their applications due to starch's versatility, low cost, and comfort of use after processing with altered physicochemical properties.
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Affiliation(s)
- Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; College of Food Science and Engineering, Foshan University, Foshan, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Ankita Kumari
- School of Medicine, South China University and Technology, Guangzhou, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; College of Food Science and Engineering, Foshan University, Foshan, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
| | - Muhammad Adil Farooq
- Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University Engineering and Information Technology, Rahimyar, Pakistan
| | - Rabia Siddique
- Department of Chemistry, Government College University, Faisalabad, Pakistan
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University Gezira, Wad Medani, Sudan
| | - Maratab Ali
- School of Food and Agricultural Sciences, University of Management & Technology, Lahore 54700, Pakistan
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
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9
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Zheng B, Guo X, Tang Y, Chen L, Xie F. Development changes in multi-scale structure and functional properties of waxy corn starch at different stages of kernel growth. Int J Biol Macromol 2021; 191:335-343. [PMID: 34560147 DOI: 10.1016/j.ijbiomac.2021.09.120] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 09/02/2021] [Accepted: 09/18/2021] [Indexed: 11/29/2022]
Abstract
Waxy corn starch is widely used in food and papermaking industries due to its unique properties. In this work, the structural and functional properties of starch isolated from waxy corn at different stages of kernel growth were investigated and their relationships were clarified. The results showed that with kernel growth, the surface of starch granules became smooth gradually, and the inner growth rings and the porous structure grew and became clear. Meanwhile, the weight-average molecular mass (Mw), root mean square radius (Rg), and average particle size increased while the amylose content decreased, which should account for the decreased pasting temperature (from 71.37 to 67.44 °C) and increased peak viscosity (1574.2 to 1883.1 cp) and breakdown value observed. Besides, the contents of slowly digestible starch (SDS) and resistant starch (RS) in waxy corn starch decreased significantly (from 44.01% to 40.88% and from 16.73% to 9.80%, respectively, p < 0.05) due to decreases in the double helix content, crystallinity, and structural order, and increases in the semi-crystalline lamellae thickness and the amorphous content. This research provides basic data for the rational utilization of waxy corn starch at different stages of kernel growth.
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Affiliation(s)
- Bo Zheng
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xinbo Guo
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yukuo Tang
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Fengwei Xie
- International Institute for Nanocomposites Manufacturing (IINM), WMG, University of Warwick, Coventry CV4 7AL, United Kingdom.
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10
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Yang L, Liu Y, Yang J, Du C, Zhai L. Changes in the multi-scale structure and physicochemical properties of starch during potato growth. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5927-5937. [PMID: 33818781 DOI: 10.1002/jsfa.11245] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 03/05/2021] [Accepted: 04/05/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Growth stage contributes critically to the physicochemical properties of starches, which make achieving desired functional properties by controlling the growth period possible. Thus, this study investigated the changes in multiscale structure and physicochemical properties of potatoes starches harvested at different growth stages. RESULTS The amylose and phosphate content varied over the growth period, with the ranges 2.756-2.998 g kg-1 and 0.0058-0.0077 g kg-1 , respectively. The starch granules were round or oval, and the size increased with growth. X-Ray diffraction indicated the B-type crystalline structure of samples. Time-dependent changes in crystallinity were observed. The weight-average molecular weight (Mw ) showed a tendency to decrease first and then increase, and presented the lowest Mw (1.105 × 108 g mol-1 ) at 35 days. A higher proportion of long chains were noted in starch from earlier harvested potatoes than that in later harvested ones. Differential scanning calorimetry revealed that starch gelatinization temperature decreased, and gelatinization enthalpy decreased from 16.39 to 14.89 J g-1 . All samples possessed weak elastic gel-like structure, and starches harvested at early stage possessed highest viscosity and stronger gel behaviour. Resistant starch showed a decreasing trend on the whole, and presented highest value (10.69%) at earliest harvest time. Starch from the potatoes harvested at 35 days after tuberization exhibited excellent light transmittance (up to 62.47%). CONCLUSION Potato starches harvested at different growth period presented extremely different structures and physicochemical properties. The results will provide fundamental data in terms of changes of potato starch during growth which will affect the choice of harvest time. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Liping Yang
- School of Food Engineering, Anhui Science and Technology University, Fengyang, China
| | - Yong Liu
- School of Food Engineering, Anhui Science and Technology University, Fengyang, China
| | - Jianting Yang
- School of Food Engineering, Anhui Science and Technology University, Fengyang, China
| | - Chuanlai Du
- School of Food Engineering, Anhui Science and Technology University, Fengyang, China
| | - Ligong Zhai
- School of Food Engineering, Anhui Science and Technology University, Fengyang, China
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11
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Leonel M, Fernandes DDS, Dos Santos TPR. Unmodified cassava starches with high phosphorus content. Int J Biol Macromol 2021; 187:113-118. [PMID: 34298045 DOI: 10.1016/j.ijbiomac.2021.07.116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 04/29/2021] [Accepted: 07/17/2021] [Indexed: 11/17/2022]
Abstract
Our study was based on the fact that physiological changes in the plant resulting from the growth conditions alter the properties of the starch. An experimental trial was installed with cassava plants in poor phosphorus soil. A part of plants received phosphate fertilization at a level three times higher than the recommended dose, in order to provide high availability of phosphorus in the soil. The plants grew for two years and the starches were isolated at three times in the second vegetative cycle. The starches had A-type X-ray pattern. Starches isolated from cassava plants grown in soils with high phosphorus had increases of more than 100% in the content of bound phosphorus, which caused changes in the size of the granules, amylose, swelling power, solubility, pasting and thermal properties. These results indicate possibilities of increasing the commercial value of native cassava starch due to the expansion of use, considering the range of uses of phosphate starches for food and non-food purposes.
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Affiliation(s)
- Magali Leonel
- Center for Tropical Roots and Starch (CERAT), São Paulo State University (UNESP), Universitaria Avenue 3780, PC 18.610-034, Botucatu, São Paulo, Brazil.
| | - Daiana de Souza Fernandes
- Center for Tropical Roots and Starch (CERAT), São Paulo State University (UNESP), Universitaria Avenue 3780, PC 18.610-034, Botucatu, São Paulo, Brazil
| | - Thaís Paes Rodrigues Dos Santos
- Center for Tropical Roots and Starch (CERAT), São Paulo State University (UNESP), Universitaria Avenue 3780, PC 18.610-034, Botucatu, São Paulo, Brazil
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12
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Yang L, Liu Y, Wang S, Zhang X, Yang J, Du C. The relationship between amylopectin fine structure and the physicochemical properties of starch during potato growth. Int J Biol Macromol 2021; 182:1047-1055. [PMID: 33887292 DOI: 10.1016/j.ijbiomac.2021.04.080] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 12/29/2022]
Abstract
The aim of this study was to explore the relationship between the structural and functional properties of starch isolated from Atlantic potatoes at different stages of growth without the effect of varieties and growth environment. The molecular size and chain-length distribution of amylopectin significantly varied with growth. The Mw and Mn of amylopectin ranged from 2.976 × 107 to 4.512 × 107 g/mol and 1.275 × 107 to 2.295 × 107 g/mol, respectively, suggested that the polydispersity varied with growth. The average chain length of amylopectin during potato growth showed small but significant changes and ranged from DP 23.59 to 24.73. Overall, Afp chains, Acrystal chains, and B1 chains increased with growth, and B2 and B3 chains decreased with growth. There was wide variation in starch pasting, gelatinization, retrogradation, in vitro starch digestibility, swelling power, solubility, and gel stability properties. Specifically, potato starch harvested at the earliest time had the highest resistant starch content. The variation trend of swelling power and solubility was similar, reached highest value at 42 days, were 20.38 g/g and 8.83%, respectively. Correlation analysis revealed that the physicochemical properties were significantly affected by amylopectin fine structure. The results of this study enhance our understanding of the structure-function relationship of potato starch.
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Affiliation(s)
- Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
| | - Yong Liu
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Sunyan Wang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Xianling Zhang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Jianting Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Chuanlai Du
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
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13
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14
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Dariva RC, Bucior D, Colet R, Fernandes IA, Hassemer GS, Miotto SPS, Cansian RL, Zeni J, Backes GT, Valduga E. Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System. STARCH-STARKE 2021. [DOI: 10.1002/star.202000116] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Ronei C. Dariva
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Daniele Bucior
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Rosicler Colet
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Ilizandra A. Fernandes
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Guilherme S. Hassemer
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Shana P. S. Miotto
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Rogério L. Cansian
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Jamile Zeni
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Geciane T. Backes
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Eunice Valduga
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
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15
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Effect of Cultivar Difference and Root Growth Stage on the Thermal, Rheological, and In Vitro Digestibility Properties of Cassava Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.202000157] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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16
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Gourilekshmi SS, Jyothi AN, Sreekumar J. Physicochemical and Structural Properties of Starch from Cassava Roots Differing in Growing Duration and Ploidy Level. STARCH-STARKE 2020. [DOI: 10.1002/star.201900237] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Subrahmanyan S. Gourilekshmi
- Division of Crop Utilization ICAR‐Central Root Crops Research Institute Sreekariyam Thiruvananthapuram Kerala 695017 India
| | - Alummoottil N. Jyothi
- Division of Crop Utilization ICAR‐Central Root Crops Research Institute Sreekariyam Thiruvananthapuram Kerala 695017 India
| | - Janardanan Sreekumar
- Section of Extension and Social Sciences ICAR‐Central Root Crops Research Institute Sreekariyam Thiruvananthapuram Kerala 695017 India
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17
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He R, Fu NF, Chen HM, Ye JQ, Chen LZ, Pu YF, Zhang WM. Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1752714] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Rui He
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
| | - Nai-Fang Fu
- Tropical Crops Genetil Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan, China
| | - Hai-Ming Chen
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, Hainan, China
| | - Jian-Qiu Ye
- Tropical Crops Genetil Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan, China
| | - Li-Zhen Chen
- Tropical Crops Genetil Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan, China
| | - Yun-Feng Pu
- College of Life Science, Tarim University, Alar City, China
| | - Wei-Min Zhang
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, Hainan, China
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18
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Bento JAC, Fidelis MC, de Souza Neto MA, Lião LM, Caliari M, Soares Júnior MS. Physicochemical, structural, and thermal properties of “batata-de-teiú” starch. Int J Biol Macromol 2020; 145:332-340. [DOI: 10.1016/j.ijbiomac.2019.12.208] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 11/25/2019] [Accepted: 12/23/2019] [Indexed: 12/18/2022]
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19
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Rheological characteristics and genotype correlation of cassava root for very high gravity ethanol production: The influence of cassava varieties and harvest times. Biotechnol Appl Biochem 2020; 67:105-116. [DOI: 10.1002/bab.1818] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Accepted: 09/03/2019] [Indexed: 11/07/2022]
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20
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Lin R, Fan Y, Liu T, Yang H, Ma L, Huang X, Liu Y. Structural Characterization of Controlled Decrystallization of Cassava Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ri‐Hui Lin
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Yan‐Ye Fan
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- State Key Laboratory of Non‐Food Biomass and Enzyme Technology Nanning Guangxi 530000 China
| | - Tao Liu
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Hui Yang
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Li‐Juan Ma
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Xia‐Jie Huang
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
| | - Yue Liu
- Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education InstitutesSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
- Guangxi Key Laboratory for Polysaccharide Materials and ModificationsSchool of Chemistry and Chemical EngineeringGuangxi University for Nationalities Nanning Guangxi 530008 China
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21
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Harvest time optimization leads to the production of native cassava starches with different properties. Int J Biol Macromol 2019; 132:710-721. [DOI: 10.1016/j.ijbiomac.2019.03.245] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 03/26/2019] [Accepted: 03/31/2019] [Indexed: 01/18/2023]
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22
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Modulation of the digestibility and multi-scale structure of cassava starch by controlling the cassava growth period. Int J Biol Macromol 2018; 120:346-353. [DOI: 10.1016/j.ijbiomac.2018.07.184] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 07/23/2018] [Accepted: 07/29/2018] [Indexed: 01/25/2023]
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23
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Multi-scale structures of cassava and potato starch fractions varying in granule size. Carbohydr Polym 2018; 200:400-407. [DOI: 10.1016/j.carbpol.2018.08.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 08/05/2018] [Accepted: 08/06/2018] [Indexed: 11/20/2022]
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24
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Wang X, Reddy CK, Xu B. A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China. Food Chem 2018; 259:81-88. [DOI: 10.1016/j.foodchem.2018.03.121] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 03/24/2018] [Accepted: 03/26/2018] [Indexed: 11/16/2022]
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25
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Wang X, Wang H, Song J, Zhang Y, Zhang H. Understanding the structural characteristics, pasting and rheological behaviours of pregelatinised cassava starch. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13805] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xintian Wang
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; 5 Dongfeng Road Zhengzhou Henan 450002 China
| | - Hongwei Wang
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; 5 Dongfeng Road Zhengzhou Henan 450002 China
- Collaborative Innovation Center for Food Production and Safety; 5 Dongfeng Road Zhengzhou Henan 450002 China
| | - Jianing Song
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; 5 Dongfeng Road Zhengzhou Henan 450002 China
| | - Yangyang Zhang
- Collaborative Innovation Center for Food Production and Safety; 5 Dongfeng Road Zhengzhou Henan 450002 China
- Key Laboratory for Quality and Safety Control of Cold Chain Food; 5 Dongfeng Road Zhengzhou Henan 450002 China
| | - Hua Zhang
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; 5 Dongfeng Road Zhengzhou Henan 450002 China
- Collaborative Innovation Center for Food Production and Safety; 5 Dongfeng Road Zhengzhou Henan 450002 China
- Key Laboratory for Quality and Safety Control of Cold Chain Food; 5 Dongfeng Road Zhengzhou Henan 450002 China
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