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Huang C, Jiang Y, Gong H, Zhou J, Qin L, Li Y. Spatially selective catalysis of OSA starch for preparation of Pickering emulsions with high emulsification properties. Food Chem 2024; 453:139571. [PMID: 38761741 DOI: 10.1016/j.foodchem.2024.139571] [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: 02/27/2024] [Revised: 04/28/2024] [Accepted: 05/03/2024] [Indexed: 05/20/2024]
Abstract
The traditional strategies of chemical catalysis and biocatalysis for producing octenyl succinic anhydride modified starch can only randomly graft hydrophobic groups on the surface of starch, resulting in unsatisfactory emulsification performance. In this work, a lipase-inorganic hybrid catalytic system with multi-scale flower like structure is designed and applied to spatially selective catalytic preparation of ocenyl succinic anhydride modified starch. With the appropriate floral morphology and petal density, lipases distributed in the "flower center" can selectively catalyze the grafting of hydrophobic groups in a spatial manner, the hydrophobic groups are concentrated on one side of starch particles. The obtaining OSA starch exhibits excellent emulsifying property, and the pickering emulsion has good protective effect on the embedded curcumin. This work provides a direction for the development of high-performance starch-based emulsifiers for the food and pharmaceutical industries, which is of great significance for improving the preparation and emulsification theory research of modified starch.
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Affiliation(s)
- Chen Huang
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Yuewei Jiang
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Hui Gong
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Jinghui Zhou
- Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Lei Qin
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China.
| | - Yao Li
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China.
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Ao W, Qin L, Wu N, Ge P, Hu C, Hu J, Peng Y, Zhu Y. Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum. Curr Res Food Sci 2024; 8:100743. [PMID: 38681524 PMCID: PMC11053268 DOI: 10.1016/j.crfs.2024.100743] [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: 01/09/2024] [Revised: 03/10/2024] [Accepted: 04/17/2024] [Indexed: 05/01/2024] Open
Abstract
In starch gel foods processing, lactic acid fermentation is an effective strategy to improve the quality of the gel. This study revealed the effects of Lactobacillus plantarum fermentation for rice on the textural and rheological properties of the corresponding gels. The hardness, adhesiveness and chewiness of the gel showed ascending trends with the forwarding of fermentation. The role of Lactobacillus plantarum on rheological properties of gel depended on fermentation time. As the time was within 3 days, the process reduced the viscoelastic of the gel, while as the time was for 5 days, the process enhanced the viscoelastic of the gel. During fermentation, amylose content increased from 21.56 ± 1.17% to 27.39 ± 0.63%, and crude protein content descended from 12.60 ± 0.44 g/100 g DW to 4.8 ± 0.49 g/100 g DW. Total organic acids were ascending in the whole process, and lactic acid (LA), acetic acid (AA) and citric acid (CA) made the dominant contribution. The enthalpy change (ΔH) of the rice flour fermented for 5 days was significantly (p < 0.05) increased to 9.90 ± 0.24 J/g, indicating the formation of more double helix structures. These organic acids may contribute to the formation of the pores on the surface of granules by hydrolyzing the components, which provides a channel for enzymes to enter the interior of granules. These results provide the basis for the development of fermented rice-based foods.
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Affiliation(s)
- Wenmin Ao
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
| | - Ning Wu
- Zunyi Jinziyang Foods Co., Ltd, Zunyi, 563000, PR China
| | - Pingzhen Ge
- Bijie Institute of Agricultural Sciences, Bijie, 551700, PR China
| | - Chengmei Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
| | - Jinlan Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
| | - Yujie Peng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
| | - Yong Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
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Karow MF, Santos FND, Biduski B, Krolow ACR, Silva FTD, El Halal SLM, Macagnan KL, Zavareze EDR, Dias ARG, Diaz PS. Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties. Int J Biol Macromol 2024; 261:129608. [PMID: 38266846 DOI: 10.1016/j.ijbiomac.2024.129608] [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: 10/24/2023] [Revised: 12/26/2023] [Accepted: 01/17/2024] [Indexed: 01/26/2024]
Abstract
Natural fermentation with sun-drying is a modification that promotes the expansion capacity of starch, and its effects on potato starch have not been reported so far. The aim of this study was to evaluate the effects of the amylose content of potato (Solanum tuberosum L.) starches and natural fermentation followed by oven or sun drying on its properties. Cassava starch was also used a control. Native and fermented starches were evaluated based on their chemical composition, amylose, carboxyl and carbonyl content as well as their thermal, pasty, and morphological properties. The fermentation water was evaluated by pH and titratable acidity to control the process. Puffed balls were prepared to evaluate expandability, mass loss, porosity and texture. The fermentation intensity was greater for potato and cassava starch with low-amylose content than for potato starch with higher amylose content. In addition, the acidity of the fermentation water increased faster with cassava starch than with potato starches. The fermented potato starches with the highest amylose content had low acidity and low expansion capacity compared to the fermented potato and cassava starches with low-amylose content. Fermentation and sun-drying of low-amylose potato and cassava starches increased the expansion and reduced the hardness of the puffed balls.
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Affiliation(s)
- Marisa Ferreira Karow
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil..
| | - Bárbara Biduski
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland
| | | | - Francine Tavares da Silva
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Shanise Lisie Mello El Halal
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Karine Laste Macagnan
- Biotechnology Unit, Technology Development Center, Federal University of Pelotas, 96010-900, Brazil
| | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Patrícia Silva Diaz
- Biotechnology Unit, Technology Development Center, Federal University of Pelotas, 96010-900, Brazil
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Zhang X, Cheng Y, Jia X, Geng D, Bian X, Tang N. Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch. Foods 2022; 11:foods11182920. [PMID: 36141051 PMCID: PMC9498701 DOI: 10.3390/foods11182920] [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: 09/02/2022] [Revised: 09/14/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022] Open
Abstract
Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type CB structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method.
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Affiliation(s)
- Xiaojun Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Yongqiang Cheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Donghui Geng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Xiaojia Bian
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Ning Tang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
- Correspondence: ; Tel.: +86-010-62737401
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Dufour D, Rolland-Sabaté A, Mina Cordoba HA, Luna Melendez JL, Moreno Alzate JL, Pizzaro M, Guilois Dubois S, Sánchez T, Eiver Belalcazar J, Morante N, Tran T, Moreno-Santander M, Vélez-Hernández G, Ceballos H. Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development. Food Funct 2022; 13:9254-9267. [PMID: 35980275 DOI: 10.1039/d2fo00048b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g-1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g-1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10-14 days) and sun-drying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products.
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Affiliation(s)
- Dominique Dufour
- French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Montpellier, France. .,French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Cali, Colombia.,Qualisud, Univ. Montpellier, CIRAD, Montpellier SupAgro, Univ. d'Avignon, Univ. de La Réunion, Montpellier, France.,CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - Hansel A Mina Cordoba
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Jorge Luis Luna Melendez
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Jhon Larry Moreno Alzate
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Mónica Pizzaro
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - Teresa Sánchez
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - John Eiver Belalcazar
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Nelson Morante
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Thierry Tran
- French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Montpellier, France. .,French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Cali, Colombia.,Qualisud, Univ. Montpellier, CIRAD, Montpellier SupAgro, Univ. d'Avignon, Univ. de La Réunion, Montpellier, France.,CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | | | - Hernán Ceballos
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
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