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Liu Y, Olsén P, Qi H. Passerini three-component reaction for the synthesis of saccharide branched cellulose. Int J Biol Macromol 2023; 253:127367. [PMID: 37839610 DOI: 10.1016/j.ijbiomac.2023.127367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 10/17/2023]
Abstract
In this work, we investigate a multicomponent synthetic method for combining saccharides with cellulose to produce saccharide branched cellulose (b-Cel). First, cellulose is modified conventionally using carboxymethyl to create carboxyl functional groups for multicomponent reactions. The Passerini three-component reaction (Passerini-3CR) is then used to synthesize the saccharide b-Cel, with particular attention paid to the scope of the substrate and reaction process optimization. The structure of saccharide b-Cel is regulated by modifying the carboxyl group of cellulose molecules, the kind of saccharide molecules (including glucose, galactose, lactose, cellobiose, and cellulose), and the degree of branching. The branched structure of saccharide b-Cel greatly influenced its rheological characteristics and solubility. This work presents a practical method for the synthesis of artificial branching polysaccharides and is crucial for the development of innovative materials based on biomass.
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Affiliation(s)
- Yu Liu
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, 510641 Guangzhou, China
| | - Peter Olsén
- Wallenberg Wood Science Center, Department of Fiber and Polymer Technology, KTH Royal Institute of Technology, 10044 Stockholm, Sweden
| | - Haisong Qi
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, 510641 Guangzhou, China.
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2
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Zhang Y, Junejo SA, Zhang B, Fu X, Huang Q. Multi-scale structures and physicochemical properties of waxy starches from different botanical origins. Int J Biol Macromol 2022; 220:692-702. [PMID: 35998850 DOI: 10.1016/j.ijbiomac.2022.08.133] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 08/04/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022]
Abstract
The multi-scale structures and physicochemical relationships of three different types of waxy starches (maize, tapioca, and potato) were investigated. The maize and tapioca starches exhibited A-type crystalline polymorph compared to potato starch (B-type). The WMS showed higher amorphous content (5.56 %) than other waxy starches. The WTS exhibited a low tendency of retrogradation with its high fa (DP 6-12) and low fb3 (DP ≥ 37) proportion of chains. Double helix content of WPS was observed highest with a high pasting viscosity (952.3 BU). Low fa (DP 6-12) and high fb3 (DP ≥ 37) chain proportions of the WPS retrograded easily. The compactness of the semi-crystalline aggregation structure influenced the retrogradation properties of waxy starches with a positive correlation. Furthermore, the peak viscosity of pastes was correlated with the proportion of fb3 (DP ≥ 37) chains, mass fractal dimension, and double helix content. The results provide guidance to design the application of waxy starches in the production of clean-labels.
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Affiliation(s)
- Yuwei Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Shahid Ahmed Junejo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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3
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Wang Y, Bai Y, Dong J, Ji H, Liu J, Jin Z. Partial hydrolysis of waxy rice starch by maltogenic α‐amylase to regulate its structures, rheological properties and digestibility. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yanli Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- School of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi 214122 Jiangsu Province China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- School of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi 214122 Jiangsu Province China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 Jiangsu Province China
| | - Jingjing Dong
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- School of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi 214122 Jiangsu Province China
| | - Hangyan Ji
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- School of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi 214122 Jiangsu Province China
| | - Jialin Liu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- School of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi 214122 Jiangsu Province China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- School of Food Science and Technology Jiangnan University Wuxi 214122 Jiangsu Province China
- Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi 214122 Jiangsu Province China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 Jiangsu Province China
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4
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Chipón J, Ramírez K, Morales J, Díaz-Calderón P. Rheological and Thermal Study about the Gelatinization of Different Starches (Potato, Wheat and Waxy) in Blend with Cellulose Nanocrystals. Polymers (Basel) 2022; 14:polym14081560. [PMID: 35458308 PMCID: PMC9025455 DOI: 10.3390/polym14081560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/09/2022] [Accepted: 04/10/2022] [Indexed: 11/16/2022] Open
Abstract
The goal of this work was to analyze the effect of CNCs on the gelatinization of different starches (potato, wheat and waxy maize) through the characterization of the rheological and thermal properties of starch–CNC blends. CNCs were blended with different starches, adding CNCs at concentrations of 0, 2, 6 and 10% w/w. Starch–CNC blends were processed by rapid visco-analysis (RVA) and cooled to 70 °C. Pasting parameters such as pasting temperature, peak, hold and breakdown viscosity were assessed. After RVA testing, starch–CNC blends were immediately analyzed by rotational and dynamic rheology at 70 °C. Gelatinization temperature and enthalpy were assessed by differential scanning calorimetry. Our results suggest that CNCs modify the starch gelatinization but that this behavior depends on the starch origin. In potato starch, CNCs promoted a less organized structure after gelatinization which would allow a higher interaction amylose–CNC. However, this behavior was not observed in wheat and waxy maize starch. Insights focusing on the role of CNC on gelatinization yielded relevant information for better understanding the structural changes that take place on starch during storage, which are closely related with starch retrogradation. This insight can be used as an input for the tailored design of novel materials oriented towards different technological applications.
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Affiliation(s)
- Josefina Chipón
- Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile; (J.C.); (K.R.)
| | - Kassandra Ramírez
- Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile; (J.C.); (K.R.)
| | - José Morales
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile;
- Centro de Investigación e Innovación Biomédica (CIIB), Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile
| | - Paulo Díaz-Calderón
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile;
- Centro de Investigación e Innovación Biomédica (CIIB), Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile
- Correspondence:
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5
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Evaluation of the Physical Stability of Starch-Based Hydrogels Produced by High-Pressure Processing (HPP). Gels 2022; 8:gels8030152. [PMID: 35323264 PMCID: PMC8953466 DOI: 10.3390/gels8030152] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/23/2022] [Accepted: 02/25/2022] [Indexed: 12/22/2022] Open
Abstract
Starch-based hydrogels are natural polymeric structures with high potential interest for food, cosmeceutical, and pharmaceutical applications. In this study, the physical stability of starch-based hydrogels produced via high-pressure processing (HPP) was evaluated using conventional and accelerated methods. For this purpose, conventional stability measurements, namely swelling power, water activity, texture, and organoleptic properties, as well as microbiological analysis of rice, corn, wheat, and tapioca starch hydrogels, were determined at different time intervals during storage at 20 °C. Additionally, to assess the stability of these structures, accelerated tests based on temperature sweep tests and oscillatory rheological measurements, as well as temperature cycling tests, were performed. The experimental results demonstrated that the physical stability of starch-based HPP hydrogels was interdependently affected by the microorganisms’ action and starch retrogradation, leading to both organoleptic and texture modifications with marked reductions in swelling stability and firmness. It was concluded that tapioca starch hydrogels showed the lowest stability upon storage due to higher incidence of microbial spoilage. Accelerated tests allowed the good stability of HPP hydrogels to be predicted, evidencing good network strength and the ability to withstand temperature changes. Modifications of the rheological properties of corn, rice, and wheat hydrogels were only observed above 39 °C and at stress values 3 to 10 times higher than those necessary to modify commercial hydrogels. Moreover, structural changes to hydrogels after cycling tests were similar to those observed after 90 days of conventional storage. Data obtained in this work can be utilized to design specific storage conditions and product improvements. Moreover, the accelerated methods used in this study provided useful information, allowing the physical stability of starch-based hydrogels to be predicted.
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6
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Wang Y, Bai Y, Ji H, Dong J, Li X, Liu J, Jin Z. Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107289] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Fan H, Liu H, Chen Y, Chen B, Wang D, Zhang S, Liu T, Zhang Y. Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Ang CL, Matia-Merino L, Lim K, Goh KKT. Molecular and physico-chemical characterization of de-structured waxy potato starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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9
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10
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Yang Z, Sun Q, Ji N, Dai L, Xiong L, Sun Q. Gelatinizing Starch in Sodium Hydroxide/Glycerol Aqueous Solution at Room Temperature. STARCH-STARKE 2021. [DOI: 10.1002/star.202000152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zhen Yang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Qi Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Na Ji
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Lei Dai
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Liu Xiong
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Qingjie Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
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11
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Liu Z, Chen L, Bie P, Xie F, Zheng B. An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106655] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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12
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Li C, Hamaker BR. Effects of different storage temperatures on the intra- and intermolecular retrogradation and digestibility of sago starch. Int J Biol Macromol 2021; 182:65-71. [PMID: 33831448 DOI: 10.1016/j.ijbiomac.2021.03.195] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/16/2021] [Accepted: 03/30/2021] [Indexed: 12/20/2022]
Abstract
Three different storage temperatures including room temperature (RT), 4 °C and -20 °C were investigated in this study, with respects to their effects on the retrogradation property and in vitro digestibility of gelatinized sago starch. Storage at -20 °C resulted in the highest amount of both intra- and intermolecular double helices and a fracture-like structure under scanning electron microscopy (SEM). These crystallites were more homogenous while less thermally stable than that from RT and 4 °C storage conditions. Storage at RT significantly increased the stability and heterogeneity of the formed crystallites, resulting in a sponge-like structure under SEM. Causally, the digestion rate of retrograded sago starch by α-amylase was significantly lowered after storage at -20 °C compared to that at RT and 4 °C. The crystallite heterogeneity, thermal stability, and ratio of inter- to intramolecular double helices were possibly the main driven factors for the observed digestion rates instead of the amount and micro-morphology of the crystallites. These results supply potential tools for the manufacture of food products with slower starch digestibility.
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Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
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13
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Song Q, Wang Y, Huang L, Shen M, Yu Y, Yu Q, Chen Y, Xie J. Review of the relationships among polysaccharides, gut microbiota, and human health. Food Res Int 2021; 140:109858. [DOI: 10.1016/j.foodres.2020.109858] [Citation(s) in RCA: 79] [Impact Index Per Article: 26.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 09/18/2020] [Accepted: 10/26/2020] [Indexed: 12/20/2022]
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14
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Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105923] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Fang F, Luo X, Fei X, Mathews MAA, Lim J, Hamaker BR, Campanella OH. Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4036-4041. [PMID: 32159957 DOI: 10.1021/acs.jafc.9b08268] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Waxy potato amylopectin has longer internal and external linear chains than rice or corn amylopectin that are capable of retrograding to a higher degree, but its molecular recrystallization is impeded by unprotonated phosphate groups. Here, we studied whether retrogradation and gel properties of waxy potato starch can be enhanced by lowering pH. The gel strength of waxy potato starch was strongly inversely correlated with pH, going from 10 to 4, and its magnitude was higher at pH values in which the ζ potential of the system was low. Waxy potato starch formed a strong aggregate gel driven by the formation of intermolecular double helices (G' drop25-95 °C ≈ 1358 Pa, melting ΔH = 9.5 J/g) when conditions that reduce electrostatic repulsion (pH 4, ζ = -1.7) are used, a phenomenon that was not observed in low-phosphorylated waxy cereal starches (i.e., waxy rice and corn).
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Affiliation(s)
- Fang Fang
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47906, United States
| | - Xuan Luo
- Whistler Center for Carbohydrate Research, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47906, United States
| | - Xing Fei
- Whistler Center for Carbohydrate Research, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47906, United States
| | | | - Jongbin Lim
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47906, United States
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47906, United States
| | - Osvaldo H Campanella
- Whistler Center for Carbohydrate Research, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47906, United States
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
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Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices. Carbohydr Polym 2020; 232:115815. [DOI: 10.1016/j.carbpol.2019.115815] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 12/13/2019] [Accepted: 12/30/2019] [Indexed: 11/19/2022]
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17
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Immunomodulatory activities of sulfated Cyclocarya paliurus polysaccharides with different degrees of substitution on mouse spleen lymphocytes. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103706] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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