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Abas KM, Attia AAM. Thermoplastic starch (TPS)-based composite films for wastewater treatment: synthesis and fundamental characterization. BMC Chem 2023; 17:84. [PMID: 37482611 PMCID: PMC10364412 DOI: 10.1186/s13065-023-00998-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Accepted: 06/30/2023] [Indexed: 07/25/2023] Open
Abstract
Modification of starch is a potential basic research aiming to improve its water barrier properties. The general purpose of this study is to manufacture cross-linked iodinated starch citrate (ISC) with a degree of substitution (DS) ≈ 0.1 by modifying native corn starch with citric acid in the presence of iodine as an oxidizing agent. Thermoplastic starch (TPS) was generated with urea as a plasticizer and blended with various concentrations of ISC of (2, 4, 6%) (wt/wt) to obtain (UTPS/ISC2, UTPS/ISC4, and UTPS/ISC6). Nanocomposite film was formed from UTPS/ISC2 in presence of stabilized iodinated cellulose nanocrystals UTPS/ISC2/SICNCs via gelatinization at a temperature of 80ºC. Water solubility and water vapor release were studied amongst the water barrier features. The fabricated starch-based composite films were evaluated utilizing Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electronic Microscope analysis (SEM), surface area, and tensile measurements. The adsorption of crystal violet (CV) dye onto produced samples was examined in an aqueous solution. The findings revealed that the UTPS/ISC2/ISCNCs has 83% crystal violet elimination effectiveness. Moreover, the adsorption isotherms were assessed and figured out to vary in the order of Langmuir > Temkin > Freundlich > Dubinin-Radushkevich.
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Affiliation(s)
- Khadiga Mohamed Abas
- Laboratory of Surface Chemistry and Catalysis, National Research Center, 33 El-Bohouth St., Giza, 12622, Egypt
| | - Amina Abdel Meguid Attia
- Laboratory of Surface Chemistry and Catalysis, National Research Center, 33 El-Bohouth St., Giza, 12622, Egypt.
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Rakhshi E, Cambert M, Diascorn Y, Lucas T, Rondeau-Mouro C. An insight into tapioca and wheat starch gelatinization mechanisms using TD-NMR and complementary techniques. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:702-718. [PMID: 35178770 DOI: 10.1002/mrc.5258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 02/10/2022] [Accepted: 02/14/2022] [Indexed: 06/14/2023]
Abstract
To provide evidence for previously proposed assumptions concerning starch gelatinization sub-mechanisms, a more detailed investigation was carried out using multiscale analysis of a starch type selected for its marked difference. Tapioca starch was chosen due to its cohesive/springy properties and its growing use in the food industry. Time-domain nuclear magnetic resonance (TD-NMR) was used to investigate the leaching of material, water absorption and crystallite melting in hydrated tapioca starch (45%). The interpretation of T2 mass intensity evolutions, especially those of the (intra- and extra-granular) aqueous phases, was discussed drawing on complementary techniques such as microscopy, Rapid Visco Analyser (RVA), differential scanning calorimetry (DSC) and swelling factor (SF) and solubility index (SI) measurements. Results show that the T2 assignments usually proposed in the literature are dependent on starch origin. The differences in T2 evolutions (value and mass intensity) observed between wheat and tapioca starches at intermediate hydration levels could be linked to the different gelatinization behaviour of tapioca starch involving the latter's higher granule rupture level, higher gelatinization temperature and greater swelling power above its gelatinization temperature.
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Bühler JM, van der Goot AJ, Bruins ME. Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions. Curr Res Food Sci 2022; 5:735-742. [PMID: 35497777 PMCID: PMC9046618 DOI: 10.1016/j.crfs.2022.03.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 03/10/2022] [Accepted: 03/21/2022] [Indexed: 11/03/2022] Open
Abstract
The development of novel and sustainable food products, such as cheese- and meat analogues, requires a better understanding of the use of less refined ingredients. We investigated the distribution of water between the protein and starch phase of doughs and heat-induced gels made from air-classified faba bean fractions by developing a method suited for investigation of such multi-component ingredients. The moisture contents of the protein and starch phases in the dough were determined using a method based on partial sorption isotherms of mixed doughs of protein- and starch-rich fractions at high water activity. Water content of the protein phase is higher than that of the starch phase in dough, showing that protein takes up more water than starch at room temperature. Also, the moisture content of the protein phase in the gels was calculated using a model based on the denaturation temperature of legumin. From the experiments and the modelling, it became evident that the moisture content of the protein phase in the gel is lower than the moisture content of the protein phase in the dough, showing the importance of considering moisture migration from the protein to the starch during heating. Water distribution among phases in doughs and gels is measured “in-situ”. Addition of starch increases water content of protein phase in doughs. Water migrates from protein to starch after initial starch gelatinization.
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Cheng NQ, Huang YQ, Dai DD, Yeh JT. Oxygen barrier films of scCO2-assisted thermoplastic starch/poly (vinyl alcohol) blends. JOURNAL OF POLYMER RESEARCH 2021. [DOI: 10.1007/s10965-021-02824-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Neoh GKS, Dieters MJ, Tao K, Fox GP, Nguyen PTM, Gilbert RG. Late-Maturity Alpha-Amylase in Wheat ( Triticum aestivum) and Its Impact on Fresh White Sauce Qualities. Foods 2021; 10:foods10020201. [PMID: 33498449 PMCID: PMC7909430 DOI: 10.3390/foods10020201] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/06/2021] [Accepted: 01/19/2021] [Indexed: 11/21/2022] Open
Abstract
When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial standards, a low FN is taken as an indication of inferior quality, deemed unsuitable for end-product usage. Hence, LMA-affected grains are either rejected or downgraded to feed grade at the grain receiving point. However, previous studies have found no substantial correlation between low FN-LMA and bread quality. The present study extends previous investigations to semi-solid food, evaluating the physical quality of fresh white sauce processed from LMA-affected flour. Results show that high-LMA flours had low FNs and exhibited poor pasting characteristics. However, gelation occurred in the presence of other components during fresh white sauce processing. This demonstrates that LMA-affected flours may have new applications in low-viscosity products.
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Affiliation(s)
- Galex K. S. Neoh
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
| | - Mark J. Dieters
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Keyu Tao
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
| | - Glen P. Fox
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA
| | - Phuong T. M. Nguyen
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Robert G. Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- Correspondence:
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Wang DW, Sun LS, Peng XL, Runt J, Kuo MC, Huang KS, Yeh JT. Tapioca/polyvinyl alcohol thermoplastic starch materials processed with the aid of supercritical CO2. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100425] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Mi S, Sun L, Runt J, Kuo M, Huang K, Yeh J. Sodium Hexametaphosphate‐Modified Thermoplastic Starch Materials Prepared with the Assistance of Supercritical CO
2. STARCH-STARKE 2019. [DOI: 10.1002/star.201900055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Si‐yu Mi
- Hubei Collaborative Innovation Center for Advanced Organic Chemical MaterialsMinistry of Education Key Laboratory for the Green Preparation and Application of Functional MaterialsHubei Key Laboratory of Polymer MaterialsFaculty of Materials Science and EngineeringHubei University Wuhan 430062 China
| | - Liang‐shuang Sun
- Hubei Collaborative Innovation Center for Advanced Organic Chemical MaterialsMinistry of Education Key Laboratory for the Green Preparation and Application of Functional MaterialsHubei Key Laboratory of Polymer MaterialsFaculty of Materials Science and EngineeringHubei University Wuhan 430062 China
| | - James Runt
- Department of Materials Science and EngineeringPenn State University University Park PA 19104 USA
| | - Mu‐chen Kuo
- Department of Materials EngineeringKun Shan University Tainan 71070 Taiwan
| | - Kuo‐shien Huang
- Department of Materials EngineeringKun Shan University Tainan 71070 Taiwan
| | - Jen‐taut Yeh
- Hubei Collaborative Innovation Center for Advanced Organic Chemical MaterialsMinistry of Education Key Laboratory for the Green Preparation and Application of Functional MaterialsHubei Key Laboratory of Polymer MaterialsFaculty of Materials Science and EngineeringHubei University Wuhan 430062 China
- Department of Materials Science and EngineeringPenn State University University Park PA 19104 USA
- Department of Materials EngineeringKun Shan University Tainan 71070 Taiwan
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Development of an integrated one-pot process for the production and impregnation of starch aerogels in supercritical carbon dioxide. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.104592] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Sun LS, Wang DW, Peng XL, Runt J, Huang CM, Huang KS, Yeh JT. Moisture-resistant and strength retention properties of supercritical CO2-processed thermoplastic starch modified by polyvinyl alcohol with varying degrees of polymerization. POLYM ADVAN TECHNOL 2018. [DOI: 10.1002/pat.4515] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Liang-Shuang Sun
- Hubei Collaborative Innovation Center for Advanced Organic Chemical Materials, Ministry of Education, Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymeric Materials, Faculty of Materials Science and Engineering; Hubei University; Wuhan China
| | - Da-wei Wang
- Hubei Collaborative Innovation Center for Advanced Organic Chemical Materials, Ministry of Education, Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymeric Materials, Faculty of Materials Science and Engineering; Hubei University; Wuhan China
| | - Xuan-long Peng
- Hubei Collaborative Innovation Center for Advanced Organic Chemical Materials, Ministry of Education, Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymeric Materials, Faculty of Materials Science and Engineering; Hubei University; Wuhan China
| | - James Runt
- Department of Materials Science and Engineering; Penn State University; University Park PA USA
| | - Chao-ming Huang
- Department of Materials Engineering; Kun Shan University; Tainan Taiwan
| | - Kuo-Shien Huang
- Department of Materials Engineering; Kun Shan University; Tainan Taiwan
| | - Jen-taut Yeh
- Hubei Collaborative Innovation Center for Advanced Organic Chemical Materials, Ministry of Education, Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymeric Materials, Faculty of Materials Science and Engineering; Hubei University; Wuhan China
- Department of Materials Engineering; Kun Shan University; Tainan Taiwan
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Li Z, Wang D, Shi YC. High-Solids Bio-Conversion of Maize Starch to Sugars and Ethanol. STARCH-STARKE 2018. [DOI: 10.1002/star.201800142] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Zhaofeng Li
- Department of Grain Science and Industry; Kansas State University; Manhattan KS 66506
- School of Food Science and Technology; Jiangnan University; 1800 Lihu Ave. Wuxi 214122 P. R. China
| | - Donghai Wang
- Department of Biological and Agricultural Engineering; Kansas State University; Manhattan KS 66506
| | - Yong-Cheng Shi
- Department of Grain Science and Industry; Kansas State University; Manhattan KS 66506
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Taghinezhad E, Brenner T. Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12483] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ebrahim Taghinezhad
- Moghan College of Agriculture and Natural Resources; University of Mohaghegh Ardabili; 56199-11367 Iran
| | - Tom Brenner
- Materials and Life Sciences Department; Sophia University; Chiyoda, Tokyo Japan
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Zaidul I, Noda T, Sharif K, Karim A, Smith R. Reduction of gelatinization temperatures of starch blend suspensions with supercritical CO2 treatment. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.10.026] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Modification of structure and mixing properties of wheat flour through high-pressure processing. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.030] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Angioloni A, Collar C. Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Kim HS, Kim BY, Baik MY. Application of Ultra High Pressure (UHP) in Starch Chemistry. Crit Rev Food Sci Nutr 2012; 52:123-41. [DOI: 10.1080/10408398.2010.498065] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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