Water mobility, rheological and textural properties of rice starch gel

Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes

Freezing is a popular method of food preservation with multiple advantages. However, it may change the internal composition and quality of food. This study aimed to investigate the effect of modified starch on the storage stability of frozen raw noodles (FRNs) under refrigerated storage conditions. Oxidized starch (OS), a modified starch, is widely used in the food industry. In the present study, texture and cooking loss rate analyses showed that the hardness and chewiness of FRNs with added OS increased and the cooking loss rate decreased during the frozen storage process. Low-field nuclear magnetic resonance characterization confirmed that the water-holding capacity of FRNs with OS was enhanced. When 6% OS was added, the maximum freezable water content of FRNs was lower than the minimum freezable water content (51%) of FRNs without OS during freezing. Fourier-transform infrared spectroscopy showed that after the addition of OS, the secondary structures beneficial for structural maintenance were increased, forming a denser protein network and improving the microstructure of FRNs. In summary, the water state, protein structure, and quality characteristics of FRNs were improved by the addition of OS within an appropriate range.

Core–shell titanium@silica nanoparticles impregnating in poly (itaconic acid)/poly (N-isopropylacrylamide) microgel for multifunctional cellulosic fabrics

A novel method for multi-finishing cellulosic fabrics is based on the consolidation of a thin layer of active material containing micro-gels, titanium nanoparticles and silica. The titanium@silica core–shell particles were synthesized and characterized for their morphological, structural, and compositional properties using X-ray diffraction and scanning electron microscopy. The nanoparticles are approximately 250 nm in size and have a spherical shape. A microgel/titanium@silica nanoparticles composite was prepared mixing with the gel produced from copolymerizing N-isopropyl acrylamide with itaconic acid and then it was characterized. The prepared gel is characterized to be pH and temperature-sensitive. Pad dry cure from the emulsion was used to applied the prepared gel with and without titanium nanoparticles to the cellulosic fabric. Fabric treated with a gel containing and without titanium nanoparticles was tested for antibacterial properties, ultraviolet protection, temperature, and pH sensitivity. According to the evaluation, treated fabric with titanium nanoparticles has better antibacterial, ultraviolet protection, and is more sensitive to pH and temperature than treated fabric without titanium nanoparticles, and both treated fabrics outperform the untreated one.

Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes

Kernel components and some physicochemical properties of cooked rice were investigated and compared between a popular japonica rice Wu-xiang 9915 (WX) and its transgenic line (WX-SBEI/IIb^-) with suppression of starch branching enzyme I/IIb. The starch content, especially amylopectin content, was significantly lower in WX-SBEI/IIb^- than in WX. Brown rice flour had markedly higher gelatinization temperature in WX-SBEI/IIb^- than in WX. The cooked kernels of WX-SBEI/IIb^- had significantly lower volume swelling, leached material amount and wet weight than those of WX during cooking. Starch granules in WX kernel could be gelatinized completely and gradually from the exterior to the interior of endosperm, leading to breakage of cooked kernels. However, aggregate, elongated and small starch granules in the exterior of WX-SBEI/IIb^- endosperm could not be gelatinized completely and remained their morphologies during cooking, leading to a high resistance of kernels to cooking. Brown rice flour of WX-SBEI/IIb^- had significantly lower pasting viscosities, storage modulus and loss modulus but higher loss angle tangent than that of WX. The cooked kernels of WX-SBEI/IIb^- had considerably higher hardness, springiness and cohesiveness but lower adhesiveness than those of WX. The starch in cooked kernels was more resistant to digestion in WX-SBEI/IIb^- than in WX.

Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity

The quality of cooked rice and its influence factors have always been the focus of researches. However, the formative mechanisms of its eating quality and structural changes of rice during cooking have seldom been evaluated. In this study, sectional real-time cooking was performed by differential scanning calorimetry (DSC) and dynamic viscoelasticity analysis to monitor the phase transitions and mechanical changes of kernels, which exhibited different characteristics in different stages. Both glass transition and pasting behavior were captured, and showed more viscoelasticity of cooked rice at higher soaking temperatures. Meanwhile, the enzyme activity of rice during soaking was successfully measured by a rapid viscosity analyzer (RVA). Along with the differences of morphologies and crystalline structure at different soaking conditions, the findings of DSC and rheometer were further verified. This study provides effective methods to evaluate changes in rice during cooking and explains the mechanism of differences formed by the soaking temperature.

Multi-scale NMR and MRI approaches to characterize starchy products

This review deals with the use of Nuclear Magnetic Resonance techniques to monitor the behavior of starch as well as the migration and distribution of water during the processing or storage of starchy matrices. The aim is to emphasize the potentials of NMR techniques for the quantitative characterization of water transfers in starch-water systems on different length scales. Relaxation and self-diffusion experiments using low-field NMR spectrometry provided important information on the relationship between water dynamics and the microscopic organization of starch granules at various temperatures and water contents. Some works dealt with the botanical origin of starch but also the impact of possible additives. Indeed, the investigation on model starch-based systems was recently expanded to more complex real systems, including dough, bread, cakes, spaghetti and lasagna. Two-dimensional (2D) cross correlation methods have also been developed to elucidate chemical and diffusional proton exchange phenomena, and to improve the interpretation of results obtained in 1D. Finally, magnetic resonance micro-imaging methods were developed to study or to quantify water intake into starch-based matrices.

Toward a detailed characterization of oil adsorbates as "solid liquids"

Solid lipid formulation systems are used to overcome oral bioavailability problems of poorly water-soluble drugs. One promising process is the conversion of a liquid lipid system in a free flowing powder by use of adsorbing excipients. The aim of this study was the detailed characterization of solid-liquid interactions in oil adsorbed to Fujicalin and Neusilin which were manufactured by means of dual asymmetric centrifugation or conventional mortar/pestle blending. The adsorption strength of the excipients was investigated by Benchtop-NMR and ESR spectroscopy revealing the highest adsorption power for the Neusilin products. The adsorbate production methods as well as the storage of the excipients impact their adsorption properties. Environmental scanning electron microscopy (ESEM) and confocal laser scanning microscopy (CLSM) show that dual asymmetric centrifugation leads to a smoothing of the particle surface, whereas the mortar/pestle blending results in an uneven surface and particle destruction. The oil distribution at the particles is inhomogeneous for both production methods. The micropolarity of the adsorbed oil was investigated by ESR spectroscopy and multispectral fluorescence imaging. The adsorbing process on Neusilin leads to an increased micropolarity of the oil component. The release of the oil component in aqueous media could be verified by Benchtop-NMR and multispectral fluorescence imaging.

Application of a pull on a disk method to measure surface tension of liquids

The intrinsic property of liquids is a vital indicator of formulation performance and stability. Therefore, investigation of the interfacial phenomenon of surface tension is a routine procedure in the development of products in a wide variety of areas including foods, pharmaceuticals, cosmetics, and painting technologies. We hypothesize that studies related to the maximum pull on a rod can be extrapolated to disk geometry and applied to measure surface tension using a texture analyzer. A glass disk probe was attached to the arm of a texture analyzer and pulled from the liquid surface. The maximum force of detachment was used to calculate surface tension extrapolating from the theory of maximum pull on a rod. The surface tension of water, ethanol, and a hydroalcoholic solution was measured and compared with literature values to validate this hypothesis. The calculated values of surface tension for the liquids studied were within 5% of the reported values. Probe diameter appears to have an important role on surface tension accuracy compared with literature values. Slight discrepancies can be attributed to temperature control and leveling of liquid surface, although still in accordance with the reported values of surface tension measured using different methods. This study presents a simple, precise, and quick method to determine the surface tension of liquids from the maximum pull on a disk. Further studies are warranted to determine the optimum glass disk probe diameter for better accuracy.