1
|
Fashi A, Delavar AF, Zamani A, Noshiranzadeh N, Ebadipur H, Ebadipur H, Khanban F. Dielectric barrier discharge plasma pre-treatment to facilitate the acetylation process of corn starch under heating/cooling cycles. Food Chem 2024; 453:139711. [PMID: 38781893 DOI: 10.1016/j.foodchem.2024.139711] [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: 12/20/2023] [Revised: 04/29/2024] [Accepted: 05/15/2024] [Indexed: 05/25/2024]
Abstract
The objective of the current work was to evaluate the impacts of dielectric barrier discharge plasma and repeated dry-heat treatments on the acetylation process of corn starch. The combined modification resulted in a higher substitution degree of acetate groups on starch chains compared to the acetylation treatment alone. This outcome was linked to the increase in surface area and structural organization level of granules achieved through the application of plasma and heating/cooling cycles, respectively. The successful esterification of starch structure was verified through FTIR (1710 cm-1) and 1H NMR (2 ppm). With the increase in plasma treatment duration up to 20 min, gelatinization enthalpy increased (10.81 J/g) due to the cross-linking reaction. Starch acetate produced through the combined treatment could find the application in the development of low-calorie food formulations due to its high resistant starch (70.5 g/100 g) and low viscosity (43 mPa s).
Collapse
Affiliation(s)
- Armin Fashi
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran; Research and Development Department, Glucosan Company, Alborz, Industrial City, Qazvin, Iran.
| | - Ali Fallah Delavar
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran; Research and Development Department, Glucosan Company, Alborz, Industrial City, Qazvin, Iran
| | - Abbasali Zamani
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran.
| | - Nader Noshiranzadeh
- Department of Chemistry, Faculty of Sciences, University of Zanjan, Zanjan, Iran
| | - Hossein Ebadipur
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran
| | - Hasan Ebadipur
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran
| | - Fatemeh Khanban
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran
| |
Collapse
|
2
|
Li D, Liu R, Tao Y, Shi Y, Wang P, Han Y. Enhancement of the carboxymethylation of corn starch via induced electric field. Carbohydr Polym 2023; 319:121137. [PMID: 37567727 DOI: 10.1016/j.carbpol.2023.121137] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/12/2023] [Accepted: 06/19/2023] [Indexed: 08/13/2023]
Abstract
This study aimed to enhance the synthesis of carboxymethyl starch (CMS) by induced electric field (IEF). Corn starch was alkalized, pumped into IEF system, and then reacted with monochloroacetic acid at excitation voltages of 0-400 V. IEF enhanced the carboxymethylation by accelerating the rate of OH- and ClCH2COO- attacking starch particles and slightly intensifying the thermal effect by ~7.1 °C (30 min). Compared with the control (0 V), IEF increased the degree of substitution and reaction efficiency by 0.056-0.148 and 9.37-24.56 %, caused more destruction in starch granular and crystal structure, and thus increased its water solubility, swelling power, and paste transparency. Furthermore, some new crystals were formed during IEF treatment, which enhanced the thermostability of CMS, showing an increase of the maximum decomposition temperature by 16-26 °C. Overall, the results classified that IEF could improve the carboxymethylation and enhance the thermostability of products, which provided guides for the applications of electro-techniques in starch modification involving charged species.
Collapse
Affiliation(s)
- Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Ruyuan Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yaning Shi
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| |
Collapse
|
3
|
Fashi A, Delavar AF, Zamani A, Noshiranzadeh N, Mohammadi M. Solid state cationization reaction of microporous starch with betaine hydrochloride under repeated heating/cooling cycles: Design of a green approach for corn starch modification. Int J Biol Macromol 2023; 248:125968. [PMID: 37494994 DOI: 10.1016/j.ijbiomac.2023.125968] [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: 02/15/2023] [Revised: 07/15/2023] [Accepted: 07/22/2023] [Indexed: 07/28/2023]
Abstract
In this research, the cationization process of microporous starch with betaine hydrochloride (BHC) in the presence of H3PO4 (as a catalyst) under heating/cooling cycles was reported for the first time. Granular microporous starch was initially prepared from normal corn starch (NS) through amyloglucosidase treatment. Then, solid state cationization reaction of microporous starch (MS) with betaine hydrochloride (BHC) was performed under repeated dry-heat modification. The cationic microporous starch showed higher substitution degree (0.031) and reaction efficiency (89.1 %) in comparison with cationic starch based on NS (0.021, 60.3 %), which this can be attributed to the increased probability of effective collision between BHC molecules and starch granules after enzymatic treatment. The analysis of cationic starches by FTIR and 13C NMR confirmed the presence of cationic functional groups on starch chains. Further examinations on the modified starches by single and dual treatments were accomplished with respect to morphology, particle size distribution, X-ray powder diffraction (XRD), colour parameters, zeta potential, amylose content, viscosity, solubility, and swelling power. The greenness of the suggested dual treatment (score: 82) in this work was evaluated and compared to a conventional method reported in literature (score: 67) on the preparation of cationic starches.
Collapse
Affiliation(s)
- Armin Fashi
- Department of Environmental Science, University of Zanjan, Postal Code 45371-38791 Zanjan, Iran; Research and Development Department, Glucosan Company, Alborz Industrial City, Qazvin, Iran.
| | - Ali Fallah Delavar
- Research and Development Department, Glucosan Company, Alborz Industrial City, Qazvin, Iran
| | - Abbasali Zamani
- Department of Environmental Science, University of Zanjan, Postal Code 45371-38791 Zanjan, Iran.
| | | | - Maryam Mohammadi
- Food and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute, Karaj, Iran
| |
Collapse
|
4
|
Wang W, Xue L, Dong Y, Xia Z, Liu X, Chen G, Yang N, Song W, Du X. Application of multistage induced electric field for acid hydrolysis of starch in a continuous-flow reactor. Int J Biol Macromol 2022; 221:703-713. [PMID: 36096250 DOI: 10.1016/j.ijbiomac.2022.09.057] [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: 03/31/2022] [Revised: 08/31/2022] [Accepted: 09/07/2022] [Indexed: 11/05/2022]
Abstract
Herein, a multistage induced electric field (IEF) combined with a continuous-flow reactor was utilized to assist the acid hydrolysis of corn, potato, and waxy corn starch for avoiding plate corrosion and heavy metal leakage. It was found that adding IEF stages was beneficial to improve the hydrolysis efficiency. Treating potato, corn, and waxy corn starch via continuous-flow IEF increased the reducing sugar contents up to 78.76 %, 57.86 %, and 66.18 %, respectively. The electrical conductivity of starch grew with the reaction stages, while starch yield demonstrated the opposite trend. Treated starch had higher solubility and gelatinization peak temperature than native starch, with the gelatinization enthalpy showing fluctuations. Meanwhile, the swelling power decreased as the number of IEF stages was increased. Observations of Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy indicated that the treated starch became more ordered, and crystalline regions were destroyed to various degrees with pores forming on particle surfaces. These variations could be attributed to acid hydrolysis and IEF.
Collapse
Affiliation(s)
- Wenjun Wang
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Liping Xue
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China.
| | - Yongwei Dong
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Zhengyi Xia
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Xin Liu
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Gaosong Chen
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Wenlu Song
- School of Engineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Xinxin Du
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| |
Collapse
|
5
|
Li D, Yang N, Wu Z, Xu E, Zhou Y, Cui B, Han Y, Tao Y. Effects of connection mode on acid hydrolysis of corn starch during induced electric field treatment. Int J Biol Macromol 2022; 200:370-377. [PMID: 34999042 DOI: 10.1016/j.ijbiomac.2021.12.177] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 12/28/2021] [Accepted: 12/28/2021] [Indexed: 01/02/2023]
Abstract
This study aimed to explore the effect of induced electric field (IEF) treatment on acid hydrolysis of corn starch by altering the connection modes of sample coils of a 4-reactor IEF system. Results suggested that IEF treatment could enhance the hydrolysis of corn starch and series connection (1. RRRR, η=16ESi2Pin4ZSi+Zload) exhibited higher energy efficiency than parallel (9. (RRRR), η=4ESi2PinZSi+4Zload), thus contributing to more extensive hydrolysis. Although no new functional group was formed, the starch granules were partially cracked into pieces and the crystallinity was slightly increased after IEF-assisted hydrolysis. Differential scanning calorimetry results indicated that IEF-assisted hydrolysis increased the gelatinization temperatures but decreased the enthalpy of starch, with a greatest variation was observed by series connection. Rapid visco-analysis showed that IEF-assisted hydrolysis greatly decreased the pasting viscosity of corn starch and also series connection showed the strongest reduction. The obtained results could provide a theoretical guide for the applications of IEF technology in biomaterial processing.
Collapse
Affiliation(s)
- Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| | - Na Yang
- College of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan 250353, Shandong Province, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang Province, China
| | - Yuyi Zhou
- College of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan 250353, Shandong Province, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| |
Collapse
|
6
|
Fu Z, Guo S, Wang X, Huang Z, Bi C, Li F, Wu M. Structural, Thermal, Mechanical and Physicochemical Properties of Corn Starch and
Tremella fuciformis
Polysaccharide Based Composite Films. STARCH-STARKE 2022. [DOI: 10.1002/star.202100255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zong‐qiang Fu
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Shao‐xiang Guo
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Xue‐ying Wang
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Zhi‐gang Huang
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Chong‐hao Bi
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Fei‐fei Li
- Center for Food Evaluation State Administration for Market Regulation Beijing 100070 China
| | - Min Wu
- College of Engineering China Agricultural University Beijing 100083 China
| |
Collapse
|