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Kavya M, Krishnan R, Suvachan A, Sathyan S, Tozuka Y, Kadota K, Nisha P. The art and science of porous starch: understanding the preparation method and structure-function relationship. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 38768041 DOI: 10.1080/10408398.2024.2352548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Porous starch (PS), a modified form of starch with unique properties, is attracting substantial attention for its diverse advantages and applications. Its intricate porous structure, crystalline and amorphous characteristics, and hydrophilic-hydrophobic properties stem from pore formation via physical, chemical, enzymatic, and combined synergistic methods. Porous starch offers benefits like improved gelatinization temperature, water absorption, increased surface area, tunable crystallinity, and enhanced functional properties, making it appealing for diverse food industry applications. To optimize its properties, determining the parameters governing porous structure formation is crucial. Factors such as processing conditions, starch source, and modification methods substantially impact porosity and the overall characteristics of the material. Understanding and controlling these parameters allows customization for specific applications, from pharmaceutical drug delivery systems to enhancing texture and moisture retention in food products. To date, studies shedding light on how porosity formation can be fine-tuned for specific applications are fewer. This review critically assesses the existing reports on porous starch, focusing on how preparation methods affect porosity formation, thereby influencing the product's crystallinity/hydrophilic-hydrophobic nature and overall applicability.
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Affiliation(s)
- Mohan Kavya
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Reshma Krishnan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Abhijith Suvachan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Sannya Sathyan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Yuichi Tozuka
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Kazunori Kadota
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - P Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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2
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Lai S, Xie H, Hu H, Ouyang K, Li G, Zhong J, Hu X, Xiong H, Zhao Q. V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility. Int J Biol Macromol 2024; 266:131092. [PMID: 38527678 DOI: 10.1016/j.ijbiomac.2024.131092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 03/04/2024] [Accepted: 03/20/2024] [Indexed: 03/27/2024]
Abstract
V-type granular starches (VGSs) were prepared via an ethanol-alkaline (EA) method using maize starch with different amylose contents, specifically, high amylose (HAM), normal maize starch (MS), and waxy maize starch (WS). The X-ray diffraction pattern of the native starch was completely transformed into a V-type pattern after the EA treatment, indicating a structural change in the starch granules. The VGSs prepared by HAM had highest relative crystallinity (31.8°), while the VGSs prepared by WS showed amorphous diffraction pattern. Excessive NaOH, however, would disrupt the formation of V-type structures and cause granular shape rupture. The quantity of double-helical structures, particularly those formed by amylopectin at the starch granules' periphery, significantly decreased. Conversely, single-helical structures formed by amylose increased. A notable rise in the relative crystallinity of V crystals. Four VGS samples, characterized by granular integrity, were chosen for the next investigation of physicochemical and digestive properties. VGS prepared from HAM exhibited higher granular integrity, lower cold-water swelling extent (59.0 and 161.0 cP), improved thermal stability (the value of breakdown as lower as 57.67 and 186.67 cP), and higher resistance to digestion (RS content was up to 10.38 % and 9.00 % higher than 5.86 % and 5.66 % of VGS prepared from WS and MS). The results confirmed that amylose content has a substantial impact on the microstructural and physicochemical properties of VGSs.
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Affiliation(s)
- Sixing Lai
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hexiang Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hao Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Genyuan Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Junbai Zhong
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Xing Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China.
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3
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He R, Li M, Huang B, Zou X, Li S, Sang X, Yang L. Comparative analysis of multi-angle structural alterations and cold-water solubility of kudzu starch modifications using different methods. Int J Biol Macromol 2024; 264:130522. [PMID: 38428777 DOI: 10.1016/j.ijbiomac.2024.130522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 01/28/2024] [Accepted: 02/27/2024] [Indexed: 03/03/2024]
Abstract
Kudzu, a plant known for its medicinal value and health benefits, is typically consumed in the form of starch. However, the use of native kudzu starch is limited by its high pasting temperature and low solubility, leading to a poor consumer experience. In this study, kudzu starch was treated using six modification techniques: ball milling, extrusion puffing, alcoholic-alkaline, urea-alkaline, pullulanase, and extrusion puffing-pullulanase. The results of the Fourier transform infrared spectrum showed that the intensity ratio of 1047/1022 cm-1 for the modified starches (1.02-1.21) was lower than that of the native kudzu starch (1.22). The relative crystallinity of modified kudzu starch significantly decreased, especially after ball milling, extrusion puffing, and alcoholic-alkaline treatment. Furthermore, scanning electron microscopy and confocal laser scanning microscopy revealed significant changes in the granular structures of the modified starches. After modification, the pasting temperature of kudzu starch decreased (except for the urea-alkaline treatment), and the apparent viscosity of kudzu starch decreased from 517.95 Pa·s to 0.47 Pa·s. The cold-water solubility of extrusion-puffing and extrusion puffing-pullulanase modified kudzu starch was >70 %, which was significantly higher than that of the native starch (0.11 %). These findings establish a theoretical basis for the potential development of instant kudzu powder.
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Affiliation(s)
- Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Mingmei Li
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Biao Huang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Xiaochen Zou
- 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
| | - Xiaoyu Sang
- 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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Zhu J, Han L, Wang M, Yang J, Fang Y, Zheng Q, Zhang X, Cao J, Hu B. Formation, influencing factors, and applications of internal channels in starch: A review. Food Chem X 2024; 21:101196. [PMID: 38370305 PMCID: PMC10869744 DOI: 10.1016/j.fochx.2024.101196] [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: 11/21/2023] [Revised: 01/28/2024] [Accepted: 02/03/2024] [Indexed: 02/20/2024] Open
Abstract
Starch, a natural polymer, has a complex internal structure. Some starches, such as corn and wheat starches, have well-developed surface pores and internal channels. These channel structures are considered crucial in connecting surface stomata and internal cavities and have adequate space for loading guest molecules. After processing or modification, the starch-containing channel structures can be used for food and drug encapsulation and delivery. This article reviews the formation and determination of starch internal channels, and the influence of different factors (such as starch species and processing conditions) on the channel structure. It also discusses relevant starch preparation methods (physical, chemical, enzymatic, and synergistic), and the encapsulation effect of starch containing internal channels on different substances. In addition, the role of internal channels in regulating the starch digestion rate and other aspects is also discussed here. This review highlights the significant multifunctional applications of starch with a channel structure.
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Affiliation(s)
- Junzhe Zhu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Lingyu Han
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Meini Wang
- School of Life Science, College of Liberal Arts and Sciences, University of Westminster, United Kingdom
| | - Jixin Yang
- Faculty of Arts, Science and Technology, Wrexham Glyndwr University, Wrexham, United Kingdom
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Qiuyue Zheng
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Xiaobo Zhang
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Jijuan Cao
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Bing Hu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
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Ye SJ, Baik MY. Physicochemical properties of amorphous granular starch (AGS) prepared by non-thermal gelatinization by high hydrostatic pressure (HHP) and spray drying. Int J Biol Macromol 2024; 260:129508. [PMID: 38266836 DOI: 10.1016/j.ijbiomac.2024.129508] [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: 08/22/2023] [Revised: 12/03/2023] [Accepted: 01/12/2024] [Indexed: 01/26/2024]
Abstract
Corn starch was gelatinized by high hydrostatic pressure (HHP) and spray drying to make amorphous granular starch (AGS), and their physicochemical properties were compared with the conventionally prepared (heat-gelatinized and spray dried) AGS to devise a novel AGS preparation methodology. Pressure-induced (PAGS) and heat-induced AGS (HAGS) maintained their granular shape but lost their birefringence indicating that both methods could prepare AGS. DSC (differential scanning calorimeter) and XRD (X-ray diffraction) analysis confirmed the complete loss of amylopectin double helices and crystallinity of both PAGS and HAGS. However, their swelling power, solubility, RVA pasting properties, acid/shear stability, gel forming ability and textural properties were completely different. PAGS exhibited constrained swelling, suppressed amylose leaching, and reduced viscosity. Notably, HAGS formed a gel without heating, whereas PAGS yielded a viscous paste with water-soluble attributes. Even after reheating, PAGS maintained its granular structure with comparably less swelling and weaker gel strength than HAGS. Consequently, newly developed PAGS exhibited distinctive characteristics compared to the conventional HAGS, such as lower solubility and swelling power, viscosity, textural properties, and high acid and shear stabilities, rendering it a viable option for various applications within the food industry.
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Affiliation(s)
- Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, South Korea.
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Sharma S, Thakur K, Sharma R, Bobade H. Molecular morphology & interactions, functional properties, rheology and in vitro digestibility of ultrasonically modified pearl millet and sorghum starches. Int J Biol Macromol 2023; 253:127476. [PMID: 37863145 DOI: 10.1016/j.ijbiomac.2023.127476] [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: 05/24/2023] [Revised: 09/04/2023] [Accepted: 10/15/2023] [Indexed: 10/22/2023]
Abstract
The present research investigated to study the effect of ultrasound treatment on isolated pearl millet starch (PMS) and sorghum starch (SS). Ultrasonication was applied to PMS and SS for 10, 15, and 20 min. Ultrasonically modified pearl millet and sorghum starches evaluated for their techno-functionality, pasting profile, morphology, in vitro starch digestibility, XRD, and molecular interactions. Ultrasound treatment increased water and oil absorption capacity, swelling power, and solubility with treatment time. For ultrasonicated PMS and SS, a significant increase (p < 0.05) in paste clarity (PC) (70.05 % and 67.23 %), freeze-thawing stability (FTS), gel consistency (GC) (25.05 mm and 32.95 mm), and in vitro starch digestibility were observed (57.70 g/100 g and 50.29 g/100 g), whereas no significant changes were recorded for the color values after the ultrasound treatment. Variations in pasting property were also observed in ultrasonicated starches with treatment duration. SEM images confirmed ultrasonication mainly forms pores and indentations on starch granule surface. FTIR spectra and X-ray diffractogram for ultrasonicated starches revealed a slight decrease in the peak intensity and A-type X-ray pattern with lower relative crystallinity (RC) than the native starches. G' > G″ value, indicating the elastic behavior and lower tan δ value, depicting viscous behavior and high gel strength.
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Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Kavita Thakur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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7
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Zhao W, Wang D, Liu X, Zheng J, Liang W, Shen H, Ge X, Hu Y, Li W. Effect of electron beam irradiation on granular cold-water swelling chestnut starch: Improvement of cold-water solubility, multiscale structure, and rheological properties. Carbohydr Polym 2023; 319:121164. [PMID: 37567707 DOI: 10.1016/j.carbpol.2023.121164] [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: 04/18/2023] [Revised: 06/01/2023] [Accepted: 06/28/2023] [Indexed: 08/13/2023]
Abstract
In this study, granular cold-water swelling (GCWS) starch was prepared from chestnut starch by ethanol-alkali method, after which it was further modified by electron beam irradiation (EBI) technique to investigate the effect of EBI on GCWS chestnut starch. It was shown that the alcohol-alkali treatment disrupted the starch double helix structure and the starch crystalline form had been changed from "C" to "V" type. On this basis, EBI continued to act on the disrupted starch chains and further cleaved the long chains into short chains, which significantly improved the solubility of starch to 90.08 % in cold water at a 24 kGy irradiation dose. Therefore, this study can broaden the application scope of starch and provide new ideas for GCWS starch applications in food and water-soluble pharmaceutical industries.
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Affiliation(s)
- Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Da Wang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, 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, 22 Xinong Road, 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, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yayun Hu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, 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, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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Lei H, Liao Z, Wang L, Zeng X, Han Z. Pulsed Electric Field-Assisted Enzymatic and Alcoholic-Alkaline Production of Porous Granular Cold-Water-Soluble Starch: A Carrier with Efficient Zeaxanthin-Loading Capacity. Foods 2023; 12:3189. [PMID: 37685122 PMCID: PMC10487166 DOI: 10.3390/foods12173189] [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: 08/09/2023] [Revised: 08/20/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
In this study, porous starch was modified using pulsed electric field (PEF) pretreatment and alcoholic-alkaline treatment to prepare porous granular cold-water-soluble starch (P-GCWSS). The soluble porous starch has high adsorption capability and high cold water solubility, allowing effective encapsulation of zeaxanthin and improving zeaxanthin's water solubility, stability, and bioavailability. The physical and chemical properties of GCWSS and complex were investigated using scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction. The results showed that the cold water solubility of the pulsed electric field-treated porous granular cold-water-soluble starch (PEF-P-GCWSS) increased by 12.81% compared to granular cold-water-soluble starch (GCWSS). The pulsed electric field treatment also increased the oil absorption of PEF-P-GCWSS was improved by 15.32% compared to porous granular cold-water-soluble starch (P-GCWSS). PEF-P-GCWSS was effective in encapsulating zeaxanthin, which provided a good protection for zeaxanthin. The zeaxanthin-saturated solubility in water of PPG-Z was increased by 56.72% compared with free zeaxanthin. The zeaxanthin embedded in PEF-P-GCWSS was able to be released slowly during gastric digestion and released rapidly during intestinal digestion.
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Affiliation(s)
- Huanqing Lei
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (H.L.); (Z.L.)
| | - Zhongjuan Liao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (H.L.); (Z.L.)
| | - Langhong Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.W.); (X.Z.)
| | - Xinan Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.W.); (X.Z.)
- Preparatory Office of Yangjiang Applied Undergraduate College, Yangjiang 529500, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (H.L.); (Z.L.)
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.W.); (X.Z.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
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9
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Chaves MA, Dacanal GC, Pinho SC. High-shear wet agglomeration process for enriching cornstarch with curcumin and vitamin D 3 co-loaded lyophilized liposomes. Food Res Int 2023; 169:112809. [PMID: 37254385 DOI: 10.1016/j.foodres.2023.112809] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 03/14/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
Curcumin and vitamin D3 are bioactive molecules of great importance for the food industry. However, their low stability in several processing conditions hampers their proper incorporation into powdered food formulations. This study proposes the enrichment of a common raw material (cornstarch) with curcumin and vitamin D3 by using high-shear wet agglomeration. The bioactives were initially encapsulated into liposome dispersions and then subjected to lyophilization. The resulting dried vesicles were later incorporated into cornstarch by wet agglomeration using maltodextrin as the binder solution. The phospholipid content and the amount of added liposomes were evaluated to characterize the enriched cornstarch samples. The lyophilized vesicles showed a high retention rate of 99 % for curcumin and vitamin D3, while the enriched cornstarch samples retained above 96 % (curcumin) and 98 % (vitamin D3) after 30 days of controlled storage. All in all, the presence of dried liposomes improved the flowability and delayed retrogradation phenomenon in agglomerated cornstarch. Therefore, this study introduced a novel and reliable method of incorporating hydrophobic and thermosensitive molecules into powdered food formulations by using readily available materials and a straightforward high-shear wet agglomeration process.
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Affiliation(s)
- Matheus A Chaves
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, SP, Brazil
| | - Gustavo C Dacanal
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, SP, Brazil
| | - Samantha C Pinho
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, SP, Brazil.
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10
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Kunyanee K, Phadtaisong K, Na Chiangmai J, Parittapongsachai N, Van Ngo T, Luangsakul N, Sungsinchai S. Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment. ULTRASONICS SONOCHEMISTRY 2023; 98:106506. [PMID: 37418950 PMCID: PMC10359937 DOI: 10.1016/j.ultsonch.2023.106506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/15/2023] [Accepted: 06/24/2023] [Indexed: 07/09/2023]
Abstract
The aim of this study was to determine the ability to improve the capacity of cold swelling and cold-water solubility of rice starch by ultrasonic-assisted alcohol-alkaline and alcohol-alkaline methods. To achieve this, ultrasound powers (U) were varied (30%, 70%, 100%) under the granular cold-water swelling starch (GCWSS) preparation (GCWSS + 30 %U, GCWSS + 70 %U, and GCWSS + 100 %U). The effects of these methods on morphological, pasting properties, amylose content, ratio of 1047/1022 spectra by FTIR, turbidity, freeze-thaw stability, and gel texture were also studied and compared. The results showed that the surface of GCWSS granules presented a honeycomb especially GCWSS + U treatments exhibited more porous on the surface of starch granules. The cold swelling power and solubility of GCWSS + U samples were increased which confirmed by reducing ratio of ordered structure to amorphous structure of starch, and turbidity was also decreased. Moreover, pasting temperature, breakdown, final viscosity, and setback decreased while peak viscosity increased as measured using a Rapid Visco Analyzer. The freeze-thaw stability of GCWSS + U was more resistant to syneresis than GCWSS under repeated freeze-thaw cycles. The reduction of gel hardness and springiness was observed using Texture Analyzer. These changes were enhanced with increasing ultrasound powers. Thus, the results indicate that the different ultrasound-assisted alcohol-alkaline treatments for preparing GCWSS show an effective use in the preparation of GCWSS with improved cold-water swelling and reduced retrogradation of rice starch.
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Affiliation(s)
- Kannika Kunyanee
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Kanyarak Phadtaisong
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Jutarat Na Chiangmai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Natch Parittapongsachai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Tai Van Ngo
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
| | - Sirada Sungsinchai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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11
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Sudheesh C, Sunooj KV, Navaf M, Akhila PP, Aaliya B, Mounir S, Sinha SK, Kumar S, Sajeevkumar VA, George J. An efficient approach for improving granular cold water soluble starch properties using energetic neutral atoms treatment and NaOH/urea solution. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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12
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Chen X, Wang C, He X, Qin Y, Dai L, Xiong L, Wang T, Shi R, Ji N, Sun Q. The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Using a Material Library to Understand the Change of Tabletability by High Shear Wet Granulation. Pharmaceutics 2022; 14:pharmaceutics14122631. [PMID: 36559125 PMCID: PMC9783360 DOI: 10.3390/pharmaceutics14122631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/16/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
Understanding the tabletability change of materials after granulation is critical for the formulation and process design in tablet development. In this paper, a material library consisting of 30 pharmaceutical materials was used to summarize the pattern of change of tabletability during high shear wet granulation and tableting (HSWGT). Each powdered material and the corresponding granules were characterized by 19 physical properties and nine compression behavior classification system (CBCS) parameters. Principal component analysis (PCA) was used to compare the physical properties and compression behaviors of ungranulated powders and granules. A new index, namely the relative change of tabletability (CoTr), was proposed to quantify the tabletability change, and its advantages over the reworking potential were demonstrated. On the basis of CoTr values, the tabletability change classification system (TCCS) was established. It was found that approximately 40% of materials in the material library presented a loss of tabletability (i.e., Type I), 50% of materials had nearly unchanged tabletability (i.e., Type II), and 10% of materials suffered from increased tabletability (i.e., Type III). With the help of tensile strength (TS) vs. compression pressure curves implemented on both powders and granules, a data fusion method and the PLS2 algorithm were further applied to identify the differences in material properties requirements for direct compression (DC) and HSWGT. Results indicated that increasing the plasticity or porosity of the starting materials was beneficial to acquiring high TS of tablets made by HSWGT. In conclusion, the presented TCCS provided a means for the initial risk assessment of materials in tablet formulation design and the data modeling method helped to predict the impact of formulation ingredients on the strength of compacts.
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Huang Y, Bao X, Li P, Zhan L, Wu H, Chen P. Effect of NaCl addition on alcohol-alkali-treated waxy rice starch: Structural and physicochemical functionality. Food Chem 2022; 389:133021. [PMID: 35489267 DOI: 10.1016/j.foodchem.2022.133021] [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: 10/08/2021] [Revised: 04/05/2022] [Accepted: 04/18/2022] [Indexed: 11/04/2022]
Abstract
The physicochemical and structural properties of waxy rice starch (WRS) and alcohol-alkali-treated waxy rice starch (AAT-WRS) were determined in the presence of different concentrations of NaCl (0, 2, 4, 6 and 8%). The results showed that NaCl decreased the transparency of WRS and AAT-WRS pastes, but enhanced both freeze-thaw stability and apparent viscosity (p < 0.05). The rheological measurement results showed that the addition of NaCl could improve the modulus values of both WRS and AAT-WRS, and the effect on WRS was more significant than that on AAT-WRS. The textural parameters of WRS pastes were evidently enhanced by NaCl, but the presence of NaCl had no significant effect on the firmness of AAT-WRS pastes. The results of SEM and FT-IR revealed that NaCl could protect the granular morphology and increase the degree of short-range order of WRS and AAT-WRS.
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Affiliation(s)
- Yanxia Huang
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xianyang Bao
- Center for Polymer from Renewable Resources, SFSE, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Pan Li
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Lei Zhan
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Hai Wu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
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15
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Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis. Molecules 2022; 27:molecules27186098. [PMID: 36144827 PMCID: PMC9500954 DOI: 10.3390/molecules27186098] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/06/2022] [Accepted: 09/13/2022] [Indexed: 11/17/2022] Open
Abstract
The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic encapsulants, among other uses. However, it is not known how starch from different cassava varieties responds to enzymatic hydrolysis. Starches from two Ecuadorian cassava varieties (INIAP 650, an edible starch, and INIAP 651, an industrial starch) were partially modified at three enzymatic hydrolysis degrees (0%, 30%, and 50%), and their physicochemical properties were assessed. The structural analysis revealed that both varieties showed progressive structural damage as hydrolysis increases, probably due to exo-hydrolysis. However, deeper pores were observed in INIAP 651 with the SEM analysis. The crystallinity percentage obtained by XRD analyses remained constant in INIAP 651 and decreased (by 26%) in INIAP 650 (p < 0.05). In addition, the amylose−lipid complex index in INIAP 650 remained constant, while INIAP 651 increased (p < 0.05) at 30% hydrolysis (by 93%). In both varieties, hydrolysis increased (p < 0.05) the water holding capacity (WHC) (by 10−14%) and the water binding capacity (WBC) (by 16%), but 50% hydrolysis of INIAP 650 was needed to significantly affect these properties. No differences were observed in the varieties’ thermal properties. Regarding the rheological properties, the variety did not influence the changes in the storage module (G′) and the loss modulus (G″) with the hydrolysis (p > 0.05). However, the phase angle decreased significantly (p < 0.05) with the hydrolysis, being higher in the INIAP 650 variety than in the INIAP 651 variety. In general, the results indicate that the variety affects the response of the starch granule to enzymatic hydrolysis (noticeable in the principal component analysis, PCA) and opens up the possibility to modulate starch properties.
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Insight into the improving effect on multi-scale structure, physicochemical and rheology properties of granular cold water soluble rice starch by dielectric barrier discharge cold plasma processing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107732] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Chen X, Zhang Z, Ji N, Li M, Wang Y, Xiong L, Sun Q. The effect of ethanol solution annealing on the physicochemical properties of pea and potato starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107428] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity. Polymers (Basel) 2022; 14:polym14061086. [PMID: 35335417 PMCID: PMC8955598 DOI: 10.3390/polym14061086] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 11/30/2022] Open
Abstract
To elucidate the pretreatment of a heat moisture treatment that could increase the DS and hydrophobicity of OSA starch, the effect of the moisture level of the HMT process on the physicochemical properties was investigated. The higher moisture content (MC) in the HMT process led to a decreasing degree of crystallinity and gelatinization enthalpy and also produced surface damage and cracking of the granules. HMT pretreatment with the right moisture content resulted in OSA starch with the maximum DS value and reaction efficiency. Pre-treatment HMT at 25% MC (HMT-25) followed by OSA esterification exhibited the highest DS value (0.0086) and reaction efficiency (35.86%). H25-OSA starch has been shown to have good water resistance (OAC 1.03%, WVP 4.92 × 10−5 g/s m Pa, water contact angle 88.43°), and conversely, has a high cold water solubility (8.44%). Based on FTIR, there were two new peaks at 1729 and 1568 cm−1 of the HMT-OSA starch, which proved that the hydroxyl group of the HMT starch molecule had been substituted with the carbonyl and carboxyl ester groups of OSA.
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19
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Guo B, Zhu C, Huang Z, Yang R, Liu C. Microcapsules with slow-release characteristics prepared by soluble small molecular starch fractions through the spray drying method. Int J Biol Macromol 2022; 200:34-41. [PMID: 34973979 DOI: 10.1016/j.ijbiomac.2021.12.137] [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: 10/06/2021] [Revised: 11/16/2021] [Accepted: 12/20/2021] [Indexed: 01/08/2023]
Abstract
The utilization of starch in the food and medical industry can be facilitated by using new non-chemical methods to make starch the only wall material to encapsulate microcapsules. In this study, soluble small molecular fraction obtained from corn starch by gelatinization and centrifugation methods and commercial soluble starch were used independently to encapsulate oil under the condition that wall material and core material were 2:1. Molecular weight of these starch fractions was measured firstly. The peak molecular weight of the soluble small molecular fraction of corn starch and commercial soluble starch was 3.537 × 105 Da and 2.720 × 104 Da, respectively. Basic physicochemical characteristics and application characteristics of the microcapsules were then characterized and compared. The soluble small molecular fraction of corn starch encapsulated microcapsule and the commercial soluble starch encapsulated microcapsule had high encapsulation efficiency (higher than 88%), high boiling water solubility (higher than 74%), high rehydration stability (higher than 2 h). Most importantly, the encapsulated oil of these microcapsules could be slowly released under the action of α-amylase and amyloglucosidase. Overall, both the soluble small molecular fraction of corn starch and commercial soluble starch could be used as microcapsule wall materials and might have great application potential in food and medicine.
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Affiliation(s)
- Baozhong Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China
| | - Chunyan Zhu
- Ganzhou Quanbiao Biological Technology Co, Ltd., 341000 Ganzhou, China
| | - Zhaohua Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China
| | - Rong Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China.
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Zhong Y, Herburger K, Xu J, Kirkensgaard JJK, Khakimov B, Hansen AR, Blennow A. Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107118] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Fang C, Huang J, Pu H, Yang Q, Chen Z, Zhu Z. Cold-water solubility, oil-adsorption and enzymolysis properties of amorphous granular starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106669] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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22
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Han X, Wen H, Luo Y, Yang J, Xiao W, Ji X, Xie J. Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106661] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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23
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Theagarajan R, Nimbkar S, Moses JA, Anandharamakrishnan C. Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13772] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Radhika Theagarajan
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
- Bharathidasan University Tiruchirappalli Tamil Nadu India
| | - Shubham Nimbkar
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - Jeyan Arthur Moses
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nano Scale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
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24
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Zhou X, Chang Q, Li J, Jiang L, Xing Y, Jin Z. Preparation of V-type porous starch by amylase hydrolysis of V-type granular starch in aqueous ethanol solution. Int J Biol Macromol 2021; 183:890-897. [PMID: 33965486 DOI: 10.1016/j.ijbiomac.2021.05.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 04/18/2021] [Accepted: 05/02/2021] [Indexed: 12/16/2022]
Abstract
In this paper, a novel porous starch with a V-type crystalline structure and high adsorption capacity was obtained by enzymatic hydrolysis of V-type granular starch (VGS) in an aqueous ethanol solution. The effects of different starch concentrations, reaction temperatures, and ethanol concentrations on the microstructure, crystal morphology, crystallinity and adsorption properties of VGS before and after enzymatic hydrolysis were studied, and native normal corn starch (NNCS) and A-type porous starch (APS) prepared by enzymatic hydrolysis of NNCS were used as controls. The results showed that compared with NNCS, VGS was easier to hydrolyze with a higher hydrolysis degree and the corresponding V-type porous starch (VPS) had more and larger pores and thus showed better adsorption performance than APS. Under the same enzymatic hydrolysis time, temperature and rotation speed, VPS prepared with a starch concentration of 20%, reaction temperature of 140 °C and ethanol concentration of 70% showed an irregular spongelike porous structure, highest V-type relative crystallinity of 25.09%, highest oil adsorption capacity of 241.70% and water adsorption capacity of 805.59%.
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Affiliation(s)
- Xing Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qing Chang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jiaxin Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Lu Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yaru Xing
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
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25
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Li J, Zhou X, Jin Z. Effect of high-temperatures and aqueous ethanol treatment on the formation process and properties of V-type Granular Starch (VGS). Carbohydr Polym 2021; 258:117713. [PMID: 33593578 DOI: 10.1016/j.carbpol.2021.117713] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 12/20/2020] [Accepted: 01/23/2021] [Indexed: 10/22/2022]
Abstract
Starch-water-ethanol mixtures were heated between 80 and 160 °C. The formation process of V-type granular starch (VGS) was investigated. DSC analysis showed that starch gelatinization was completely inhibited in 70 % ethanol. Microscopic analysis showed that starch remained granular morphology after modification, but when temperature exceeded 110 °C, Maltese cross and A-type crystalline structure disappeared, a V-type crystalline structure developed with increasing temperature, and short-range order of modified starch was reduced. It was indicated that VGS was formed at temperatures exceeding 110 °C in 70 % ethanol. When temperature was increased from 80 to 140 °C, starch cold-water viscosity increased from 17.00 cP to 1932.00 cP. Further temperature increase resulted in decreased cold-water viscosity because of starch degradation. It was found that cold-water viscosity was positively correlated with the crystallinity of V-type starch structure. Ethanol washing before drying made VGS dispersed better, and strengthened V-type crystalline structure, so that ethanol washed VGS had better paste properties.
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Affiliation(s)
- Jiaxin Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Xing Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, China.
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26
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Chen Y, Hao Y, Li S, Luo Z, Gao Q. Preparation of hydroxybutyl starch with a high degree of substitution and its application in temperature-sensitive hydrogels. Food Chem 2021; 355:129472. [PMID: 33780791 DOI: 10.1016/j.foodchem.2021.129472] [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: 07/31/2020] [Revised: 02/04/2021] [Accepted: 02/22/2021] [Indexed: 10/22/2022]
Abstract
In this work, hydroxybutyl starch prepared by acid, alkali, and acid-base synergistic pretreatments from waxy corn starch exhibited great potential for preparing temperature-sensitive hydrogels. The degree of substitution, morphology, and group structure of hydroxybutyl starch were determined. The hydroxybutyl starch prepared by acid-base synergistic pretreatment had the highest degree of substitution. Relative to the native starch, the surface of hydroxybutyl starch particles was smoother and rounder. The formation, microstructure, and properties of temperature-sensitive hydrogels were also determined in this work. The results indicated that the temperature-sensitive hydrogels containing hydroxybutyl starch had irregular pore structures and higher water absorption rates. As the starch content increased, the pore size of these hydrogels increased and then decreased, the water absorption rate increased and the deswelling rate decreased. The equilibrium swelling ratio of the hydrogel prepared by hydroxybutyl starch was greater than that of native starch.
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Affiliation(s)
- Yun Chen
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Yacheng Hao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Sai Li
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Zhigang Luo
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
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27
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Majzoobi M, Farahnaky A. Granular cold-water swelling starch; properties, preparation and applications, a review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106393] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Li H, Zhai F, Li J, Zhu X, Guo Y, Zhao B, Xu B. Physicochemical properties and structure of modified potato starch granules and their complex with tea polyphenols. Int J Biol Macromol 2020; 166:521-528. [PMID: 33129907 DOI: 10.1016/j.ijbiomac.2020.10.209] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/20/2020] [Accepted: 10/26/2020] [Indexed: 12/16/2022]
Abstract
The physicochemical, rheological properties and structure of potato starch and starch-tea polyphenols (TPs) complex modified by enzyme and alcohol was investigated in this study. Cavities on the modified starch granules and morphology change could be investigated by SEM, while significant birefringence observed in complete granules by polarizing light microscope, but disappeared in crashed starch. TPs inhibited the aggregation of amylose and retrogradation of starch-TPs complex, resulting in the decrease of gel strength, and the increase of viscosity and gelatinization stability of starch granules. Fourier transform infrared (FT-IR) spectra showed that intramolecular hydrogen bond could be formed between TPs with modified starch, and the hydrogen bond force formed by starch and TPs was stronger than that between starch molecules. X-ray diffraction (XRD) analysis revealed that three modification methods did not change the crystalline structure of starch, but new diffraction peaks appeared in the four starch-TPs complex, suggesting that the hydrogen bond was incurred by interaction between TPs and amylose to form V-type crystalline. These results demonstrated that the complex formed by TPs and native/modified potato starch could be used in food industrial applications due to the inhibition of starch retrogradation.
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Affiliation(s)
- Hua Li
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
| | - Fengyan Zhai
- Department of Resources and Environment, Henan Institute of Science and Technology, Xinxiang, China
| | - Jianfeng Li
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xuanxuan Zhu
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yanyan Guo
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Beibei Zhao
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Baocheng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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29
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Tao X, Zhang Y, Chen F, Huang Y, Chen P. Effects of sucrose on pasting, thermal, rheological and textural properties of native and alcohol-alkali-treated waxy rice starch. Int J Biol Macromol 2020; 166:108-116. [PMID: 33098897 DOI: 10.1016/j.ijbiomac.2020.10.102] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 09/26/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
In this work, the physicochemical properties of native waxy rice starch (WRS) and alcohol-alkali-treated waxy rice starch (AAT-WRS) were studied in the presence of sucrose. The results indicated that the addition of sucrose improved the transparency and freeze-thaw stability of WRS pastes and AAT-WRS pastes. Differential scanning calorimetry showed that the gelatinization temperatures of WRS increased with increased sucrose concentration, but the gelatinization enthalpy increased at low concentration of sucrose and decreased at high concentration. Rheological measurements indicated that sucrose addition had no significant effect on the pseudoplastic shear-thinning behaviors of WRS pastes and AAT-WRS pastes, but changed the apparent viscosity. Dynamic moduli (G' and G″) values of WRS pastes and AAT-WRS pastes with or without sucrose showed frequency dependency and sucrose addition dependency. The elastic behavior was dominant over viscous in the WRS-sucrose mixed pastes, while the AAT-WRS-sucrose mixed pastes was the opposite. The textural paraments of WRS and AAT-WRS before or after retrogradation increased with the increasing concentration of sucrose. These results suggested that sucrose potentially changed the physicochemical properties of WRS and AAT-WRS.
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Affiliation(s)
- Xiaoqi Tao
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yiling Zhang
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Fei Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yanxia Huang
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
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