1
|
Sanko V, Şenocak A, Yeşilot S, Tümay SO. The fabrication of a hybrid fluorescent nanosensing system and its practical applications via film kits for the selective determination of mercury ions. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 320:124677. [PMID: 38908110 DOI: 10.1016/j.saa.2024.124677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 09/13/2023] [Accepted: 06/17/2024] [Indexed: 06/24/2024]
Abstract
Heavy metal ions especially mercury exposure have severe toxic effects on living organisms and human health. Therefore, easy, accessible, and accurate determination strategies for the selective specification of mercury ions are essential for numerous disciplines. In the presented paper, new hybrid fluorescent iron oxide nanoparticles labeled with carbazole and triazole units (CT-IONP) were prepared via surface modification for the spectrofluorimetric determination of Hg2+ in environmental samples. The structure of the new sensing system is characterized via various spectroscopic, thermal, and microscopic techniques. Under optimized conditions, the hybrid system is not only used in fully water media but also highly fluorescent which led to the "turn-off" response towards Hg2+ ion in the presence of various competitive species. The presented sensing system was successfully used for the determination of Hg2+ ions in the wide linear working range (0.02-10.00 µmol.L-1) at nanomolar levels, where the limit of detection and quantification were calculated as 7.38 and 22.14 nmol.L-1. Importantly, the practical application of hybrid material was applied by CT-IONP embedded polycaprolactone (PCL) polymer film kits. The bluish color of fabricated film kits was instantly and dramatically turned colorless-dark patterns after the addition of Hg2+ ions, which resulted in convenient and rapid film test kits for selective detection.
Collapse
Affiliation(s)
- Vildan Sanko
- Department of Chemistry, Faculty of Science, Gebze Technical University, Gebze 41400, Kocaeli, Turkiye; Department of Chemistry, Faculty of Science, Hacettepe University, Ankara 06800, Türkiye.; METU MEMS Center, Ankara 06520, Türkiye
| | - Ahmet Şenocak
- Department of Chemistry, Faculty of Science, Gebze Technical University, Gebze 41400, Kocaeli, Turkiye
| | - Serkan Yeşilot
- Department of Chemistry, Faculty of Science, Gebze Technical University, Gebze 41400, Kocaeli, Turkiye
| | - Süreyya Oğuz Tümay
- Department of Chemistry, Faculty of Science, Gebze Technical University, Gebze 41400, Kocaeli, Turkiye; Department of Chemistry, Faculty of Science, Atatürk University, Erzurum 25100, Türkiye.
| |
Collapse
|
2
|
Vela AJ, Villanueva M, Ronda F. Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains. Foods 2024; 13:2325. [PMID: 39123518 PMCID: PMC11311953 DOI: 10.3390/foods13152325] [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: 06/24/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 08/12/2024] Open
Abstract
Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. Cavitation leads to structural damage and fragmentation and partial depolymerization of starch components. The amorphous regions are more susceptible to being disrupted by ultrasonication, while the crystalline regions require extended USC exposure to be affected. The increased surface area in USC-treated samples has a higher interaction with water, resulting in modification of the swelling power, solubility, apparent viscosity, pasting properties and gel rheological and textural properties. Starch digestibility has been reported to be modified by ultrasonication to different extents depending on the power applied. The most important treatment variables leading to more pronounced modifications in USC treatments are the botanical origin of the treated matter, USC power, time, concentration and temperature. The interaction between these factors also has a significant impact on the damage caused by the treatment. The molecular rearrangement and destruction of starch structures occur simultaneously during the USC treatment and the final properties of the modified matrix will depend on the array of treatment parameters. This review summarizes the known effects of ultrasonic treatments in modifying starches, flours and grains.
Collapse
Affiliation(s)
- Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| |
Collapse
|
3
|
High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 36] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
Collapse
|
4
|
Barua S, Tudu K, Rakshit M, Srivastav PP. Characterization and digestogram modeling of modified elephant foot yam (
Amorphophallus paeoniifolius
) starch using ultrasonic pretreated autoclaving. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13841] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sreejani Barua
- Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur Kharagpur
- Max Planck Institute for Polymer Research, Mainz. Ackermannweg 10 Mainz
| | - Karan Tudu
- Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur Kharagpur
| | - Madhulekha Rakshit
- Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur Kharagpur
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur Kharagpur
| |
Collapse
|
5
|
Zhou X, Wang S, Zhou Y. Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch-flavonoid prepared by different methods. J Food Sci 2021; 86:1463-1474. [PMID: 33818774 DOI: 10.1111/1750-3841.15657] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 01/19/2021] [Accepted: 01/25/2021] [Indexed: 11/29/2022]
Abstract
Tartary buckwheat (Fagopyrum tataricum Gaertn.) is the only food rich in flavonoid bioactive substances in grains. Studies have shown that flavonoids interaction with amylose has an important impact on the physical and chemical properties and structure of starch. In this study, Tartary buckwheat was used as a raw material. It was then threshed with pullulanase, and a high amylose Tartary buckwheat starch flavonoid complex (HBS/BF) was prepared by physical mixing (PM), water bath treatment (WT), acid-base precipitation (AP), microwave treatment (MT), and ultrasonic treatment (UT); the physical and chemical properties were then evaluated. The results show that HBS/BF-UT and HBS/BF-MT have a higher iodine binding rate than HBS/BF-PM; X-ray diffraction results show that HBS/BF-AP has a V-type crystal form, but the relative crystallinity was reduced. Fourier infrared spectroscopy showed that there is no new covalent bond between Tartary buckwheat starch and flavonoids. In vitro digestion showed that adding flavonoid significantly increased the digestibility of Tartary buckwheat starch. PRACTICAL APPLICATION: These results will provide a theoretical basis for further starch anti-digestion mechanisms and the preparation of resistant starch. These steps will provide insights into the application of Tartary buckwheat starch and flavonoids in the food industry.
Collapse
Affiliation(s)
- Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Shichou Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| |
Collapse
|
6
|
Karwasra BL, Kaur M, Gill BS. Impact of ultrasonication on functional and structural properties of Indian wheat (Triticum aestivum L.) cultivar starches. Int J Biol Macromol 2020; 164:1858-1866. [DOI: 10.1016/j.ijbiomac.2020.08.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 07/18/2020] [Accepted: 08/02/2020] [Indexed: 11/27/2022]
|
7
|
Wu F, Zhou Z, Liang M, Zhong L, Xie F. Ultrasonication Improves the Structures and Physicochemical Properties of Cassava Starch Films Containing Acetic Acid. STARCH-STARKE 2020. [DOI: 10.1002/star.202000094] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Fuqi Wu
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications School of Chemistry and Chemical Engineering Guangxi University for Nationalities Nanning 530006 China
| | - Zeguang Zhou
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications School of Chemistry and Chemical Engineering Guangxi University for Nationalities Nanning 530006 China
| | - Manling Liang
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications School of Chemistry and Chemical Engineering Guangxi University for Nationalities Nanning 530006 China
| | - Lei Zhong
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications School of Chemistry and Chemical Engineering Guangxi University for Nationalities Nanning 530006 China
| | - Fengwei Xie
- International Institute for Nanocomposites Manufacturing (IINM) WMG University of Warwick Coventry CV4 7AL UK
- School of Chemical Engineering The University of Queensland Brisbane Qld 4072 Australia
| |
Collapse
|
8
|
Roy Goswami S, Wang S, Gnanasekar P, Chauhan P, Yan N. Catalyst-free esterification of high amylose starch with maleic anhydride in 1-butyl-3-methylimidazolium chloride: The effect of amylose content on the degree of MA substitution. Carbohydr Polym 2020; 234:115892. [PMID: 32070512 DOI: 10.1016/j.carbpol.2020.115892] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 01/15/2020] [Accepted: 01/18/2020] [Indexed: 12/15/2022]
Abstract
The limited reactivity of starch towards maleic anhydride (MA) affords maleate with a low degree of MA substitutions (CC and COOH groups). In this study, we investigated the relationship between the starch structure, controlled by its amylose (AM)/amylopectin (AP) ratio, and the DS of starch maleates using C4[mim]Cl as the recyclable media, and catalyst. The results indicated that starches with varying AM/AP ratio produced maleates with comparable CC groups (DSNMR = 0.06-0.07). Following dissolution, the high amylose (DStitration = 1.17, yield = 69.2 %) and regular starches (DStitration = 1.17; yield = 59.3 %) produced high DStitration maleates (COOH groups) at MA/AGU ratio of 12:1 (80 °C, 10 min). Comparatively, DStitration value of waxy starch maleates (DStitration = 0.88, yield = 59.3 %) was lower than AM-based starches, possibly due to the crosslinking tendency of AP branches consisting of carboxylic end-groups. Interestingly, DStitration value for EHCS (1.17) ranged between its bulk (DSNMR: 0.06) and surface distribution of MA (DSSXPS 1.7); therefore, we considered it reliable for future reference.
Collapse
Affiliation(s)
- Shrestha Roy Goswami
- Graduate Department of Forestry, John H. Daniels Faculty of Architecture, Landscape and Design, University of Toronto, 33 Willcocks Street, Toronto, ON M5S 3B3, Canada
| | - Sen Wang
- Department of Chemical Engineering & Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON, M5S 3E5, Canada
| | - Pitchaimari Gnanasekar
- Department of Chemical Engineering & Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON, M5S 3E5, Canada
| | - Prashant Chauhan
- Graduate Department of Forestry, John H. Daniels Faculty of Architecture, Landscape and Design, University of Toronto, 33 Willcocks Street, Toronto, ON M5S 3B3, Canada; Department of Chemical Engineering & Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON, M5S 3E5, Canada
| | - Ning Yan
- Graduate Department of Forestry, John H. Daniels Faculty of Architecture, Landscape and Design, University of Toronto, 33 Willcocks Street, Toronto, ON M5S 3B3, Canada; Department of Chemical Engineering & Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON, M5S 3E5, Canada.
| |
Collapse
|
9
|
Nie H, Li C, Liu PH, Lei CY, Li JB. Retrogradation, gel texture properties, intrinsic viscosity and degradation mechanism of potato starch paste under ultrasonic irradiation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2017.08.035] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
10
|
Preparation and Characterization of Succinylated Nanoparticles from High-Amylose Starch via the Extrusion Process Followed by Ultrasonic Energy. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02328-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
11
|
Abral H, Basri A, Muhammad F, Fernando Y, Hafizulhaq F, Mahardika M, Sugiarti E, Sapuan S, Ilyas R, Stephane I. A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.012] [Citation(s) in RCA: 81] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
12
|
Zhu B, Xin C, Li J, Li B. Ultrasonic Degradation of Konjac Glucomannan and the Effect of Freezing Combined with Alkali Treatment on Their Rheological Profiles. Molecules 2019; 24:molecules24101860. [PMID: 31091822 PMCID: PMC6572268 DOI: 10.3390/molecules24101860] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 05/04/2019] [Accepted: 05/09/2019] [Indexed: 11/16/2022] Open
Abstract
The effect of freezing combined with alkali treatment on physicochemical property of konjac glucomannan (KGM) with different molecular weight was investigated in this work. The properties and structure of degraded KGM was characterized by means of intrinsic viscosity measurement, atomic force microscope (AFM) and Fourier transformation infrared (FT-IR). The results suggested that the intrinsic viscosity of KGM solution gradually decreased during the ultrasonic treatment. The AFM observation indicated that KGM with lower viscosity average molecular weight had smaller height and lateral diameter of molecules. The main repeating units of the KGM chain could not be destroyed no matter how long the KGM was sonicated. Rheometrical studies revealed that with increasing alkali concentration from 0% to 0.36%, both viscosities and shear stress of deacetylated konjac glucomannan (Da-KGM) system were increased and moduli G' were substantially higher in either freezing or unfreezing samples. Da-KGM system performed a solid-like behavior (G' > G'') along the frequency range after freezing treatment. With increasing sonication time, both viscosity and shear stress of unfreezing samples were decreased while had an inverse effect for freezing treated samples. The modulus G' and G'' declined for unfreezing samples but rise significantly for freezing treated samples with increase of sonication time.
Collapse
Affiliation(s)
- Bo Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
| | - Chen Xin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
- Training Base of Army Logistics, University of PLA, Xiangyang 441000, China.
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
| |
Collapse
|
13
|
Ma Z, Hu X, Boye JI. Research advances on the formation mechanism of resistant starch type III: A review. Crit Rev Food Sci Nutr 2018; 60:276-297. [DOI: 10.1080/10408398.2018.1523785] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Joyce I. Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
| |
Collapse
|
14
|
Abral H, Anugrah AS, Hafizulhaq F, Handayani D, Sugiarti E, Muslimin AN. Effect of nanofibers fraction on properties of the starch based biocomposite prepared in various ultrasonic powers. Int J Biol Macromol 2018; 116:1214-1221. [DOI: 10.1016/j.ijbiomac.2018.05.067] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 05/01/2018] [Accepted: 05/12/2018] [Indexed: 11/24/2022]
|
15
|
Zheng J, Zeng R, Kan J, Zhang F. Effects of ultrasonic treatment on gel rheological properties and gel formation of high-methoxyl pectin. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
16
|
Effects of ultrasound pretreatment on the enzymolysis of pectin: Kinetic study, structural characteristics and anti-cancer activity of the hydrolysates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
17
|
|
18
|
Ma X, Wang W, Wang D, Ding T, Ye X, Liu D. Degradation kinetics and structural characteristics of pectin under simultaneous sonochemical-enzymatic functions. Carbohydr Polym 2016; 154:176-85. [DOI: 10.1016/j.carbpol.2016.08.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Revised: 07/17/2016] [Accepted: 08/04/2016] [Indexed: 01/04/2023]
|
19
|
Radosta S, Kiessler B, Vorwerg W, Brenner T. Molecular composition of surface sizing starch prepared using oxidation, enzymatic hydrolysis and ultrasonic treatment methods. STARCH-STARKE 2016. [DOI: 10.1002/star.201500314] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sylvia Radosta
- Fraunhofer Institute for Applied Polymer Research; Potsdam Germany
| | | | - Waltraud Vorwerg
- Fraunhofer Institute for Applied Polymer Research; Potsdam Germany
| | | |
Collapse
|
20
|
Morphological, physicochemical, and viscoelastic properties of sonicated corn starch. Carbohydr Polym 2015; 122:282-92. [DOI: 10.1016/j.carbpol.2015.01.020] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2013] [Revised: 12/31/2014] [Accepted: 01/02/2015] [Indexed: 11/21/2022]
|
21
|
Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.12.008] [Citation(s) in RCA: 147] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
22
|
Yu S, Zhang Y, Ge Y, Zhang Y, Sun T, Jiao Y, Zheng XQ. Effects of Ultrasound Processing on the Thermal and Retrogradation Properties of Nonwaxy Rice Starch. J FOOD PROCESS ENG 2013. [DOI: 10.1111/jfpe.12048] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shifeng Yu
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Yongchun Zhang
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Yin Ge
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Ying Zhang
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Tianying Sun
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Yan Jiao
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Xi-Qun Zheng
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| |
Collapse
|
23
|
Hao L, Wang R, Fang K, Liu J. Ultrasonic effect on the desizing efficiency of α-amylase on starch-sized cotton fabrics. Carbohydr Polym 2013; 96:474-80. [DOI: 10.1016/j.carbpol.2013.04.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2013] [Revised: 04/04/2013] [Accepted: 04/05/2013] [Indexed: 10/27/2022]
|
24
|
Zhang L, Ye X, Xue SJ, Zhang X, Liu D, Meng R, Chen S. Effect of high-intensity ultrasound on the physicochemical properties and nanostructure of citrus pectin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2028-36. [PMID: 23580459 DOI: 10.1002/jsfa.6011] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2012] [Revised: 11/11/2012] [Accepted: 04/11/2013] [Indexed: 05/25/2023]
Abstract
BACKGROUND Modified pectin has been found to have various biological activities. The preparation of modified pectin is generally accomplished by either chemical or enzymatic depolymerisation processes, but both methods have several disadvantages. Ultrasound treatment is simple and requires shorter times and lower temperatures than conventional techniques used for processing plant materials. In recent years the application of ultrasound to modify polysaccharides has received increasing attention. The objective of this study was to use ultrasound to modify citrus pectin. RESULTS The average molecular weight of citrus pectin decreased under different ultrasonic conditions. The average molecular weight decreased from 464 to 296 kDa after 30 min of sonication. The degree of methylation of citrus pectin changed slightly and its monosaccharide component remained unchanged when high-intensity ultrasound was applied. The reduced (Gal+Ara)/Rha ratio after ultrasonication suggested degradation in the neutral sugar side chains of citrus pectin. Atomic force microscopy results confirmed the degradation of citrus pectin chains by ultrasound at nanolevel. CONCLUSION Ultrasound is an effective way to pretreat or modify pectin. The degradation of citrus pectin is due to the cavitational effects of ultrasound. Thus ultrasound may be useful in establishing environmentally friendly extraction and modification technologies for pectin.
Collapse
Affiliation(s)
- Lifen Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | | | | | | | | | | | | |
Collapse
|
25
|
Lima BNB, Cabral TB, C. Neto RP, Tavares MIB, Pierucci APT. Estudo do amido de farinhas comerciais comestíveis. POLIMEROS 2012. [DOI: 10.1590/s0104-14282012005000062] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
O amido em quatro tipos de farinhas comerciais para uso doméstico em preparações culinárias foi caracterizado pelas técnicas de espectroscopia de absorção na região do infravermelho com Transformada de Fourier (FTIR), difração de raios X (DRX), análise termogravimétrica e ressonância magnética nuclear de baixo campo, por meio da determinação do tempo de relaxação spin-rede do núcleo de hidrogênio (T1H).
Collapse
|
26
|
Zhu J, Li L, Chen L, Li X. Study on supramolecular structural changes of ultrasonic treated potato starch granules. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.02.004] [Citation(s) in RCA: 133] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
27
|
Asada C, Doi K, Sasaki C, Nakamura Y. Efficient Extraction of Starch from Microalgae Using Ultrasonic Homogenizer and Its Conversion into Ethanol by Simultaneous Saccharification and Fermentation. ACTA ACUST UNITED AC 2012. [DOI: 10.4236/nr.2012.34023] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
28
|
Simultaneous saccharification and fermentation and economic evaluation of ultrasonic and jet cooking pretreatment of corn slurry. Biotechnol Prog 2011; 27:1561-9. [DOI: 10.1002/btpr.677] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|