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Wang L, Li D, Ye L, Zhi C, Zhang T, Miao M. Characterizations and film-forming properties of different fractionated high-amylose maize starches subjected to hydroxypropylation. Food Chem 2024; 440:138177. [PMID: 38134833 DOI: 10.1016/j.foodchem.2023.138177] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 12/02/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023]
Abstract
Dual-modifications of jet milling and hydroxypropylation were used to improve the functional properties of maize starch (HM, containing 67 % amylose). The fractions obtained in three sizes (HM-S, HM-M, HM-L) were further treated with 10 % and 30 % propylene oxide (PO10 and PO30). The infrared peak of starch at 2794 cm-1 indicated the successful introduction of hydroxypropyl groups. The molar degree of substitution (MS) increased with the degree of jet milling. The MS of HM-L-PO10 is 0.4, that of HM-M-PO10 is 0.7, and that of HM-S-PO10 is 0.9. The crystallinity of dual-modified HM increased, but the crystal type remained unchanged, still being B-type. Dual-modification significantly improved the performance of starch, and the higher the degree of modification, the better the optimization effect. The lowest enthalpy changes of gelatinization (ΔH = 3.49 J/g), the best freeze-thaw stability, the highest elongation at break (110.42 %) and transmittance (81.22 %) were shown in HM-S-PO30. The present study confirms that HM-S-PO30 films have the best physicochemical and mechanical properties, which provide new insights into optimizing starch-based packaging materials.
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Affiliation(s)
- Liping Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Dexiang Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Lei Ye
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Chaohui Zhi
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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Wang L, Li X, Gao F, Liu S, Wu Y, Liu Y, Zhang D. Effects of Jet Milling Pretreatment and Esterification with Octenyl Succinic Anhydride on Physicochemical Properties of Corn Starch. Foods 2022; 11:foods11182893. [PMID: 36141021 PMCID: PMC9498493 DOI: 10.3390/foods11182893] [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: 08/17/2022] [Revised: 09/07/2022] [Accepted: 09/14/2022] [Indexed: 11/21/2022] Open
Abstract
(1) Background: In this study, aiming at the problems of low efficiency and high energy consumption in the esterification reaction of OSA and starch, the jet milling technology was used to pretreat corn starch and starch raw materials with different pulverization strengths were obtained by controlling the speed of the classifier. (2) Methods: The starch obtained under different classification speeds was modified by esterification with OSA. Using CLSM, FTIR, XRD, NMR, FTIR, XPS, and other technologies, the modification effect was verified, and the physical and chemical properties of J-OSA-Starch such as DSC, RVA, transparency, and emulsifying properties were determined. (3) Results: Jet milling pretreatment significantly reduced the particle size of corn starch and improved the reaction efficiency and degree of substitution during esterification with OSA. After pretreatment, the corn starch granules were broken, and the relative crystallinity was significantly reduced. CLSM, FTIR, XPS, and NMR confirmed the esterification of corn starch with OSA, which increased with increasing crushing strength. The thermodynamic properties and viscosity of J-OSA-starch decreased with the increase in the classification speed. Jet milling pretreatment enhanced the clarity, emulsifying activity, and emulsifying stability of OSA-modified corn starch. (4) Conclusions: Jet milling pretreatment can effectively increase the esterification efficiency of starch and OSA. Therefore, jet milling can be used as a pretreatment to improve the esterification of starch OSA and produce modified starch for industrial applications.
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Affiliation(s)
- Lidong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- Daqing Center of Inspection and Testing for Agricultural Products and Processed Products Ministry of Agriculture and Rural Affairs, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- Department of National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Xiaoqiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Fei Gao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Shilin Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Yanchun Wu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Ying Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- Daqing Center of Inspection and Testing for Agricultural Products and Processed Products Ministry of Agriculture and Rural Affairs, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- Department of National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- Correspondence: ; Tel.: +86-459-681-9006
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Guerra‐Oliveira P, Fernández‐Peláez J, Gallego C, Gómez M. Effects of particle size in wasted bread flour properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Priscila Guerra‐Oliveira
- Food Technology Area. College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Juan Fernández‐Peláez
- Food Technology Area. College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Cristina Gallego
- Food Technology Area. College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Manuel Gómez
- Food Technology Area. College of Agricultural Engineering University of Valladolid Palencia Spain
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Abstract
Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are characterized by the presence of the highest content of fiber. They are also a rich source of many phytochemical compounds, which are mainly distributed in the outer parts of the grain. This review focuses on the current knowledge regarding the characteristics of rye bran and wholemeal rye flour, as well as their applications in the production of both food and nonfood products. Previous studies have shown that the physicochemical properties of ground rye products are determined by the type of milling technique used to grind the grains. In addition, the essential biologically active compounds found in rye grains were isolated and characterized. Subsequently, the possibility of incorporating wholemeal rye flour, rye bran, and other compounds extracted from rye bran into different industrial products is discussed.
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Zheng M, Hong J, Li M, He H, Jiang Z, Ni H, Li Q. Effects of particle sizes on structural and physicochemical properties of pomelo peel powders. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mingjing Zheng
- College of Food and Biological Engineering Jimei University Xiamen China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Xiamen China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
- Research Center of Food Biotechnology of Xiamen City Xiamen China
| | - Jinling Hong
- College of Food and Biological Engineering Jimei University Xiamen China
| | - Meixiu Li
- College of Food and Biological Engineering Jimei University Xiamen China
| | - Huiqi He
- College of Food and Biological Engineering Jimei University Xiamen China
| | - Zedong Jiang
- College of Food and Biological Engineering Jimei University Xiamen China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Xiamen China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
- Research Center of Food Biotechnology of Xiamen City Xiamen China
| | - Hui Ni
- College of Food and Biological Engineering Jimei University Xiamen China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Xiamen China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
- Research Center of Food Biotechnology of Xiamen City Xiamen China
| | - Qingbiao Li
- College of Food and Biological Engineering Jimei University Xiamen China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Xiamen China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
- Research Center of Food Biotechnology of Xiamen City Xiamen China
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