1
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Qiao K, Peng B. Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles. Int J Biol Macromol 2024; 276:134047. [PMID: 39033893 DOI: 10.1016/j.ijbiomac.2024.134047] [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: 04/27/2024] [Revised: 07/15/2024] [Accepted: 07/18/2024] [Indexed: 07/23/2024]
Abstract
The study evaluated the effect of freezing rate on the quality of water-added quick-frozen rice noodles and water-free quick-frozen rice noodles. Results indicated that the retrogradation enthalpy, relative crystallinity, freezable water content, and cooking loss of water-added quick-frozen rice noodles were higher than those of water-free quick-frozen rice noodles with increasing storage time. Furthermore, ice recrystallization accelerated the deterioration of the quality of the rice noodles, resulting in the enlargement of the pores within the rice noodles and the formation of many pores on the surface. This phenomenon was particularly evident in the rice noodles of Y-40 °C (freezing with water at -40 °C) and Y-60 °C (freezing with water at -60 °C). After 28 days of frozen storage, the hardness increased by 83.83 % for rice noodles of Y-20 °C (freezing with water at -20 °C), while the hardness decreased by 51.68 % and 45.80 %, respectively, for rice noodles of Y-40 °C and Y-60 °C. Consequently, the impact of the freezing rate on the quality of water-added quick-frozen rice noodles is more pronounced than that of water-free quick-frozen rice noodles. Moreover, a higher freezing rate can delay the deterioration of the quality of frozen rice noodles by postponing starch retrogradation and inhibiting ice recrystallization.
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Affiliation(s)
- Kong Qiao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bangzhu Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University,Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China.
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2
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Nybro Dansholm C, Meier S, Beeren SR. Amylose Dimerization in Solution Can Be Studied Using a Model System. Chembiochem 2024; 25:e202300832. [PMID: 38220779 DOI: 10.1002/cbic.202300832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 01/05/2024] [Accepted: 01/12/2024] [Indexed: 01/16/2024]
Abstract
Amylose, the linear polymer of α-1,4-linked glucopyranose units, is known to crystallize as a parallel double helix, but evidence of this duplex forming in solution has remained elusive for decades. We show how the dimerization of short amylose chains can be detected in solution using NMR spectroscopy when the glucans are labeled at the reducing-end with an aromatic moiety that overcomes chemical shift degeneracy leading to distinct signals for the single-stranded and duplex amylose. A set of α-1,4 glucans with varying lengths of 6, 12, 18, and 22 glucose units and a 4-aminobenzamide label were synthesized, enabling the first systematic thermodynamic study of the association of amylose in solution. The dimerization is enthalpically driven, entropically unfavorable and beyond a minimum length of 12, each additional pair of glucose residues stabilizes the duplex by 0.85 kJ mol-1 . This fundamental knowledge provides a basis for a quantitative understanding of starch structure, gelation and enzymatic digestion, and lays the foundations for the strategic use of α-1,4-glucans in the development of self-assembled materials.
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Affiliation(s)
- Charlotte Nybro Dansholm
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
| | - Sebastian Meier
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
| | - Sophie R Beeren
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
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3
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Mokhtari Z, Jafari SM, Ziaiifar AM, Cacciotti I. Extraction, purification and characterization of amylose from sago and corn: Morphological, structural and molecular comparison. Int J Biol Macromol 2024; 255:128237. [PMID: 37981288 DOI: 10.1016/j.ijbiomac.2023.128237] [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: 10/22/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
In the present work, a comprehensive study was carried out to better understand the molecular characteristics of amylose extracted from sago starch, using butanol as the extraction solvent. The sago derived amylose was compared with amylose extracted from corn starch and both characterized through different techniques, i.e. size exclusion chromatography, X-ray diffraction (XRD), Fourier transform infrared spectroscopy, Raman spectroscopy, Scanning electron microscopy, Atomic force microscopy and Zeta potential measurements. The purity of the amylose extracted from sago and corn was 99.20 % and 93.46 %, respectively. From XRD results, it was revealed that sago amylose had more crystallinity with high thermal stability compared to corn amylose. Based on Raman spectra, single and double helices formed in both extracted amyloses, but due to their intrinsic differences, the intensities associated with these helices varied for sago and corn amylose. Purified amyloses were shown to have two different forms of spherulite morphology: torus and spherical shapes with varying degrees of roughness. Our findings demonstrated that sago starch is a novel and low-cost source for supplying amylose, a promising polymer for different applications.
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Affiliation(s)
- Zohreh Mokhtari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Aman Mohammad Ziaiifar
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ilaria Cacciotti
- Engineering Department, INSTM RU, University of Rome "Niccolò Cusano", Rome, Italy
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4
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Kim HY, Kim JH. Chemical Characterization of the Precipitate Found in and Its Effect on Drug Release of the Scutellaria baicalensis-Coptis chinensis Extract. Chem Biodivers 2023; 20:e202301461. [PMID: 37961037 DOI: 10.1002/cbdv.202301461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 11/10/2023] [Accepted: 11/13/2023] [Indexed: 11/15/2023]
Abstract
Precipitate generation is a challenging issue during the production of herbal decoction as it affects the stability and bioavailability of active compounds. Here we explored the composition of the natural precipitate formed from and its effect on drug release of Scutellaria baicalensis-Coptis chinensis paired extract (SCPE). Furthermore, the surface morphology of the SCPE precipitate was also investigated. Ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) was used to chemical component analysis and field emission scanning electron microscope (FE-SEM) was performed to particle observation. Baicalin (BA), berberine (BBR) and starch-arginine-rich polymers were abundant in the SCPE precipitate. FE-SEM micrographs showed spheroidal shaped particles in the SCPE supernatant, while spherical and porous tissue-shaped particles in the SCPE precipitate. In vitro drug release of baicalin and berberine contained in the precipitate may increase as the polymer is removed. The presence of polymer-related interactions were confirmed by the greater increase in solubility of baicalin upon addition of arginine and polymer. This was also supported by the solubility decrease of the BA-BBR complex in polymer solution and the gelation of the BA-BBR complex in arginine solution. Our results provide a scientific basis for elucidating the pharmaceutical properties of the decoction of S. baicalensis-C. chinensis-based herbal medicine.
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Affiliation(s)
- Han-Young Kim
- Research Institute for Korean Medicine, Pusan National University, Yangsan, Republic of Korea, 50612
| | - Jung-Hoon Kim
- Division of Pharmacology, School of Korean Medicine, Pusan National University, Yangsan, Republic of Korea, 50612
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5
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Scott G, Awika JM. Effect of protein-starch interactions on starch retrogradation and implications for food product quality. Compr Rev Food Sci Food Saf 2023; 22:2081-2111. [PMID: 36945176 DOI: 10.1111/1541-4337.13141] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 01/16/2023] [Accepted: 02/23/2023] [Indexed: 03/23/2023]
Abstract
Starch retrogradation is a consequential part of food processing that greatly impacts the texture and acceptability of products containing both starch and proteins, but the effect of proteins on starch retrogradation has only recently been explored. With the increased popularity of plant-based proteins in recent years, incorporation of proteins into starch-based products is more commonplace. These formulation changes may have unforeseen effects on ingredient functionality and sensory outcomes of starch-containing products during storage, which makes the investigation of protein-starch interactions and subsequent impact on starch retrogradation and product quality essential. Protein can inhibit or promote starch retrogradation based on its exposed residues. Charged residues promote charge-dipole interactions between starch-bound phosphate and protein, hydrophobic groups restrict amylose release and reassociation, while hydrophilic groups impact water/molecular mobility. Covalent bonds (disulfide linkages) formed between proteins may enhance starch retrogradation, while glycosidic bonds formed between starch and protein during high-temperature processing may limit starch retrogradation. With these protein-starch interactions in mind, products can be formulated with proteins that enhance or delay textural changes in starch-containing products. Future work to understand the impact of starch-protein interactions on retrogradation should focus on integrating the fields of proteomics and carbohydrate chemistry. This interdisciplinary approach should result in better methods to characterize mechanisms of interaction between starch and proteins to optimize their food applications. This review provides useful interpretations of current literature characterizing the mechanistic effect of protein on starch retrogradation.
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Affiliation(s)
- Gabrielle Scott
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
| | - Joseph M Awika
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
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6
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Ahmadzadeh S, Ubeyitogullari A. Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique. Carbohydr Polym 2022; 301:120296. [DOI: 10.1016/j.carbpol.2022.120296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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7
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Li X, Yang X, Li X, Zhao Z, Zhang Z, Lin H, Kang D, Shen Y. Nondestructive in situ monitoring of pea seeds germination using optical coherence tomography. PLANT DIRECT 2022; 6:e428. [PMID: 35844779 PMCID: PMC9277031 DOI: 10.1002/pld3.428] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 06/15/2022] [Accepted: 06/29/2022] [Indexed: 06/08/2023]
Abstract
Seed germination and uniform plant stand in the field are the most critical crop growth stages determining the final yield. Pea (Pisum sativum L.) seeds production is often hampered due to the seed dormancy caused by the hard seed coat. Such effect is mainly attributed to poor or uneven germination and unsynchronised seedling emergence. Understanding the time course of water intake and several critical germination indicators can reveal many features of seed germination such as rate and uniformity. This paper used optical coherence tomography (OCT), a noninvasive and cross-sectional imaging technique, to monitor the inner structural changes throughout the germination process. A sequence of cross-sectional OCT images of pea (P. sativum L.) seeds, together with additional microscopic optical images, was recorded continuously and in situ for over 40 h. OCT and microscopic images revealed the changes in the internal structure and the external shape of the pea seeds during germination, respectively. It was found that the cross-sectional OCT images helped to identify the critical indicators distinguishing the different phases of germination pea seeds. Therefore, the presented OCT approach offers a fast and nondestructive way to precisely measure the structural indicators in different germination phases.
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Affiliation(s)
- Xinhua Li
- Department of Electrical Engineering and ElectronicsUniversity of LiverpoolLiverpoolUK
| | - Xingyu Yang
- Department of Electrical Engineering and ElectronicsUniversity of LiverpoolLiverpoolUK
| | - Xiaoran Li
- Department of Electrical Engineering and ElectronicsUniversity of LiverpoolLiverpoolUK
| | - Zhiyi Zhao
- Department of Electrical Engineering and ElectronicsUniversity of LiverpoolLiverpoolUK
| | - Zijian Zhang
- Department of Electrical Engineering and ElectronicsUniversity of LiverpoolLiverpoolUK
| | - Hungyen Lin
- Department of EngineeringLancaster UniversityLancasterUK
| | - Dingming Kang
- College of Agronomy and BiotechnologyChina Agricultural UniversityBeijingChina
| | - Yaochun Shen
- Department of Electrical Engineering and ElectronicsUniversity of LiverpoolLiverpoolUK
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8
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Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System. Foods 2022; 11:foods11070913. [PMID: 35407000 PMCID: PMC8997773 DOI: 10.3390/foods11070913] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 03/19/2022] [Accepted: 03/21/2022] [Indexed: 02/04/2023] Open
Abstract
This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could generate starch beads in different sizes depending on the nozzle diameter, printing pressure, and ink viscosity. The 3D-printed beads were characterized for their morphology, crystallinity, and textural properties, while the starch-based ink was analyzed for its rheological properties. A suitable printing was attained when viscosity was in the range of 1000–1200 Pa.s at a low shear rate (˂0.1 s−1). Among the starch concentrations (10–15%, w/w) investigated, 15% starch concentration provided the best control over the shape of the beads due to its high storage modulus (8947 Pa), indicating higher gel strength. At this condition, the starch beads revealed an average size of ~650 µm, which was significantly smaller than the beads produced with other starch concentrations (10 and 12.5%), and had a density of 0.23 g/cm3. However, at lower starch concentrations (10%), the beads were not able to retain their spherical shape, resulting in larger beads (812–3501 µm). Starch crystallinity decreased by gelatinization, and the starch beads exhibited a porous structure, as observed from their SEM images. Overall, 3D food printing can be an alternative approach to preparing porous beads for the delivery of bioactive compounds with high precision.
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9
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Effects of stirring during gelatinization and shaking during hydrolysis on the characteristics of short-chain glucan aggregates (SCGA). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Zeng X, Zheng B, Xiao G, Chen L. Synergistic effect of extrusion and polyphenol molecular interaction on the short/long-term retrogradation properties of chestnut starch. Carbohydr Polym 2022; 276:118731. [PMID: 34823767 DOI: 10.1016/j.carbpol.2021.118731] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 09/29/2021] [Accepted: 10/02/2021] [Indexed: 01/06/2023]
Abstract
The retrogradation properties of starch are closely related to the processing quality of starch-based foods. In this study, the synergistic effects of extrusion and the presence of polyphenols on the water distribution, rheological properties and short-term (1 day)/long-term (21 day) retrogradation of chestnut starch paste were investigated. Post extrusion complexation with catechins (CC)/proanthocyanidins (PC), the short- and long-term retrogradation were both inhibited and the anti-retrogradation rates (AR) during 1 and 21 days were as high as 100% and 44.17-69.30%, respectively. Owing to the destruction of starch chains by extrusion and interaction between starch and polyphenol molecules, the approach, entanglement and aggregation tendencies of starch molecules were all inhibited, which decreased the relative crystallinity (RC), flow resistance and storage modulus of starch paste and also increased the water-holding capacity. The starch retrogradation was thus suppressed. These results are beneficial for the development of starch-based products with high quality and lower retrogradation rate.
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Affiliation(s)
- Xixi Zeng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China..
| | - Gengsheng Xiao
- College of Food Science and Technology, Zhongkai University of Agriculture Engineering, Guangzhou 510225, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China..
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11
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Zhou X, Campanella OH, Hamaker BR, Miao M. Deciphering molecular interaction and digestibility in retrogradation of amylopectin gel networks. Food Funct 2021; 12:11460-11468. [PMID: 34693415 DOI: 10.1039/d1fo02586d] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The impact of the internal part of aewx amylopectin on the gel network and digestibility during retrogradation was investigated using wx amylopectin as a reference. After β-amylolysis for 60 min (aewx-60), greater shifts in both λmax value and absorbance of iodine binding profiles were observed, accompanied by an increment of short chains (DP 3-5) with reducing the external long chains (DP 17.2). For the amylopectin gels aged 7 days at 4 °C, aewx had greater intermolecular aggregation of double helices to form junction zones, resulting in remarkably higher G', which was significantly greater than that of wx amylopectin or aewx-60. Moreover, aewx amylopectin had a greater RS accompanied by a reduction in RDS after retrogradation. The gel network models of retrograded amylopectins were built to interpret more molecular interactions for aewx than those of wx. The results revealed that aewx amylopectin with a higher proportion of longer external chains prompted the flexibility to align and interact for the formation of double helices and enzyme-resistant structures.
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Affiliation(s)
- Xiao Zhou
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China.
| | - Osvaldo H Campanella
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China. .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA
| | - Bruce R Hamaker
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China. .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China.
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12
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Soni R, Hsu YI, Asoh TA, Uyama H. Synergistic effect of hemiacetal crosslinking and crystallinity on wet strength of cellulose nanofiber-reinforced starch films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106956] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Casini A, Chelazzi D, Giorgi R. Jin Shofu Starch Nanoparticles for the Consolidation of Modern Paintings. ACS APPLIED MATERIALS & INTERFACES 2021; 13:37924-37936. [PMID: 34319093 DOI: 10.1021/acsami.1c11064] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Matte, porous, and weakly bound paint layers, typically found in modern/contemporary art, represent an unsolved conservation challenge. Current conservation practice relies on synthetic or natural adhesives that can alter dramatically the optical properties of paints. Alternatively, we propose a novel nanostructured consolidant based on starch, a renewable natural polymer. We synthesized starch nanoparticles (SNPs) to boost their penetration into the porous painted layers; upon solvent evaporation, the particles were expected to adhere to the pigments thanks to their large surface area and abundant -OH groups. The SNPs were formulated through a bottom-up approach, where gluten-removed Jin Shofu wheat starch was gelatinized and then precipitated in a nonsolvent. The low gelatinization temperature of wheat starch is likely key to favor disassembly in alkali and reassembly in the nonsolvent. The synthesis conditions can be tuned to obtain amorphous SNPs of ca. 50 nm with acceptable polydispersity. The particles swell in water to form nanosized gel-like fractal domains (as observed with cryogenic electron microscopy), formed by the organization of smaller units in polymer-rich and -deficient regions. Aqueous and hydroalcoholic particles' dispersions were assessed on aged ultramarine blue mock-ups that mimic degraded modern/contemporary paints. The consolidation effectiveness was evaluated with a specifically designed in-house protocol: the SNPs distribute across the paint section and strongly increase pigments' cohesion while preserving the original optical properties of the painted layer, as opposed to dispersions of bulk starch that simply accumulate on the paint surface, forming superficial glossy films. The Jin Shofu SNPS proved to be a new promising tool for the consolidation of weakened paintings, opening perspectives in the formulation and application of consolidants for modern and contemporary art.
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Affiliation(s)
- Andrea Casini
- Department of Chemistry "Ugo Schiff" and CSGI, University of Florence, via della Lastruccia 3-Sesto Fiorentino, I-50019 Florence, Italy
| | - David Chelazzi
- Department of Chemistry "Ugo Schiff" and CSGI, University of Florence, via della Lastruccia 3-Sesto Fiorentino, I-50019 Florence, Italy
| | - Rodorico Giorgi
- Department of Chemistry "Ugo Schiff" and CSGI, University of Florence, via della Lastruccia 3-Sesto Fiorentino, I-50019 Florence, Italy
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14
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Buksa K, Kowalczyk M, Boreczek J. Extraction, purification and characterisation of exopolysaccharides produced by newly isolated lactic acid bacteria strains and the examination of their influence on resistant starch formation. Food Chem 2021; 362:130221. [PMID: 34098436 DOI: 10.1016/j.foodchem.2021.130221] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 05/23/2021] [Accepted: 05/25/2021] [Indexed: 11/19/2022]
Abstract
Exopolysaccharides (EPS) were produced by four newly isolated lactic acid bacteria strains, then further extracted, separated and characterised under standardised conditions. Using a sucrose carbon source, these LAB strains belonging to Weissella confusa/cibaria produced EPS with a dextran high molecular weight fraction. The obtained yields of EPS ranged from 3.2 g/L to 47.1 g/L and outstandingly high yields were obtained using Weissella confusa/cibaria 3MI3 isolated from spontaneous spelt sourdough. After purification the influence of EPS-dextran of molar mass 3,244,000 g/mol on resistant starch formation in wheat starch pastes and pasted samples after temperature-cycled storage was examined. Size exclusion chromatography with post-column derivatisation revealed that a 1.5% share of EPS dextran limited formation of high molar mass resistant starch in starch pastes during storage. This work provides new insight on hindering resistant starch formation by using EPS, which could be efficiently produced in sourdough, thus improving the properties of sourdough bread.
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Affiliation(s)
- Krzysztof Buksa
- University of Agriculture in Krakow, Department of Carbohydrate Technology and Cereal Processing, Balicka 122, 30-149 Krakow, Poland.
| | - Magdalena Kowalczyk
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawinskiego 5a, 02-106 Warsaw, Poland
| | - Jakub Boreczek
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawinskiego 5a, 02-106 Warsaw, Poland
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15
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Zou F, Budtova T. Tailoring the morphology and properties of starch aerogels and cryogels via starch source and process parameter. Carbohydr Polym 2021; 255:117344. [DOI: 10.1016/j.carbpol.2020.117344] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 10/12/2020] [Accepted: 10/28/2020] [Indexed: 11/26/2022]
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16
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Vinyltriethoxysilane-functionalized starch nanocrystals as Pickering stabilizer in emulsion polymerization of acrylic monomers. Application in nanocomposites and pressure-sensitive adhesives. J Colloid Interface Sci 2020; 578:533-546. [DOI: 10.1016/j.jcis.2020.05.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/27/2020] [Accepted: 05/03/2020] [Indexed: 01/06/2023]
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17
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Effects of various oil extraction methods on the gelatinization and retrogradation properties of starches isolated from tigernut (Cyperus esculentus) tuber meals. Int J Biol Macromol 2020; 156:144-152. [PMID: 32251750 DOI: 10.1016/j.ijbiomac.2020.03.252] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 03/31/2020] [Accepted: 03/31/2020] [Indexed: 01/29/2023]
Abstract
Gelatinization and retrogradation characteristics of starches from tigernut (Cyperus esculentus) tuber before and after various oil extraction processes were studied in this investigation. The results indicated that starches isolated from tigernut tuber after the various oil extraction processes varied significantly in gelatinization and retrogradation properties. The starches isolated from the cakes of tigernut tuber after hot press extraction exhibited higher retrogradation tendency and relatively less shear-thinning than other starch samples. The results of FT-IR, XRD, and NMR analysis indicated that oil extraction had an unfavorable influence on starch retrogradation, which may be due to structural changes caused by oil extraction processes. In particular, oil extraction led to more efficient packing of double helices in the crystalline lamella of the starches during storage. Retrogradation of the starch gels also reduced the water holding capacities of the starches. The starch sample isolated from the cake after cold press extraction exhibited the highest water absorption capacity among the five samples for all storage times. This investigation provides valuable novel information for the industrial utilization of tigernut tuber starches isolated from meals and cakes after oil extraction.
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18
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Brewer MK, Putaux JL, Rondon A, Uittenbogaard A, Sullivan MA, Gentry MS. Polyglucosan body structure in Lafora disease. Carbohydr Polym 2020; 240:116260. [PMID: 32475552 DOI: 10.1016/j.carbpol.2020.116260] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 03/16/2020] [Accepted: 04/03/2020] [Indexed: 12/18/2022]
Abstract
Abnormal carbohydrate structures known as polyglucosan bodies (PGBs) are associated with neurological disorders, glycogen storage diseases (GSDs), and aging. A hallmark of the GSD Lafora disease (LD), a fatal childhood epilepsy caused by recessive mutations in the EPM2A or EPM2B genes, are cytoplasmic PGBs known as Lafora bodies (LBs). LBs result from aberrant glycogen metabolism and drive disease progression. They are abundant in brain, muscle and heart of LD patients and Epm2a-/- and Epm2b-/- mice. LBs and PGBs are histologically reminiscent of starch, semicrystalline carbohydrates synthesized for glucose storage in plants. In this study, we define LB architecture, tissue-specific differences, and dynamics. We propose a model for how small polyglucosans aggregate to form LBs. LBs are very similar to PGBs of aging and other neurological disorders, and so these studies have direct relevance to the general understanding of PGB structure and formation.
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Affiliation(s)
- M Kathryn Brewer
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA; Lafora Epilepsy Cure Initiative, Epilepsy and Brain Metabolism Center, and Center for Structural Biology, University of Kentucky College of Medicine, Lexington, KY, 40536, USA; Institute for Research in Biomedicine (IRB Barcelona), 08028, Barcelona, Spain
| | - Jean-Luc Putaux
- Univ. Grenoble Alpes, CNRS, CERMAV, F-38000, Grenoble, France
| | - Alberto Rondon
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA
| | - Annette Uittenbogaard
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA
| | - Mitchell A Sullivan
- Glycation and Diabetes Group, Mater Research Institute-The University of Queensland, Translational Research Institute, Woolloongabba, Queensland, Australia
| | - Matthew S Gentry
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA; Lafora Epilepsy Cure Initiative, Epilepsy and Brain Metabolism Center, and Center for Structural Biology, University of Kentucky College of Medicine, Lexington, KY, 40536, USA.
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19
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One-step processing of plasticized starch/cellulose nanofibrils nanocomposites via twin-screw extrusion of starch and cellulose fibers. Carbohydr Polym 2020; 229:115554. [DOI: 10.1016/j.carbpol.2019.115554] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 10/24/2019] [Accepted: 10/28/2019] [Indexed: 11/17/2022]
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20
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Bailhache C, Pontoire B, Ribourg L, Jonchère C, Queveau D, Irle M, Thieffry E, Le-Bail A, Le-Bail P. A study of cracks in dry cereal products. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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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
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22
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Patruni K, Chakraborty S, Pavuluri SR. Rheological, functional and morphological characterization of reconstituted Aloe vera gels at different levels of pH and concentration. Int J Biol Macromol 2018; 120:414-421. [DOI: 10.1016/j.ijbiomac.2018.08.044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 07/17/2018] [Accepted: 08/08/2018] [Indexed: 10/28/2022]
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23
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Ma Z, Yin X, Hu X, Li X, Liu L, Boye JI. Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments. Food Chem 2018; 263:163-170. [PMID: 29784302 DOI: 10.1016/j.foodchem.2018.04.122] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 04/14/2018] [Accepted: 04/27/2018] [Indexed: 01/22/2023]
Abstract
This work focused on the structural characterization of resistant starch from untreated (UL-RS), germinated (GL-RS), fermented (FL-RS), microwaved (ML-RS), conventionally cooked (CL-RS), and autoclaved (AL-RS) lentil seeds. The size exclusion chromatography (SEC) results showed that UL-RS, RL-RS, and GL-RS (Group A samples) exhibited higher values of Mw and Rh¯ than FL-RS, ML-RS, AL-RS (Group C samples), and CL-RS (Group B sample). In parallel with the SEC result, other structural characteristics followed similar trends, where Group C samples exhibited the lowest values of double helix content and crystallinity by 13C NMR, and degree of order/double helix by FT-IR. Comparatively, Group A samples exhibited the opposite trends, and displayed large amorphous aggregates on their micrograph. The results are expected to provide information for better understanding the mechanism of resistant starch formation during different processing of lentil and to lay a theoretical foundation for the future study of their structure-function relationship.
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Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Xiuxiu Yin
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Liu Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Joyce I Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Quebec J2S 8E3, Canada
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24
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Guo L. Role of entanglement concentration in dynamic viscoelasticity and film-forming property of cereal starches. Int J Biol Macromol 2018; 108:1357-1363. [DOI: 10.1016/j.ijbiomac.2017.11.066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2017] [Revised: 10/26/2017] [Accepted: 11/09/2017] [Indexed: 10/18/2022]
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25
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Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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Chevigny C, Chaunier L, Ferbus R, Roblin P, Rondeau-Mouro C, Lourdin D. In-Situ Quantitative and Multiscale Structural Study of Starch-Based Biomaterials Immersed in Water. Biomacromolecules 2018; 19:838-848. [DOI: 10.1021/acs.biomac.7b01635] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chloé Chevigny
- UR 1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France
| | - Laurent Chaunier
- UR 1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France
| | - Ruzica Ferbus
- IRSTEA, UR OPAALE, 17 Avenue de Cucillé, CS 64427, 35044 Rennes Cedex, France
| | - Pierre Roblin
- UR 1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France
- Synchrotron SOLEIL, L’orme des merisiers, Saint Aubin, BP 48, 91192 Gif sur Yvette Cedex, France
| | | | - Denis Lourdin
- UR 1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France
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27
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Nagataki A, Tomita H, Himeda Y, Takemori T, Fukuoka M. A quantification method of retrogradation for cooked rice based on a single isolated peak in X-ray diffraction. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.09.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Guo L, Zhang J, Hu J, Du X, Cui B. The effects of entanglement concentration on the hydrodynamic properties of cereal starches. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2795-2802. [PMID: 27781270 DOI: 10.1002/jsfa.8107] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2016] [Revised: 09/04/2016] [Accepted: 10/19/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The hydrodynamic properties of four cereal starches in dilute and semi-dilute aqueous solutions were investigated using an Ubbelohde viscometer, a transmission electron microscope and steady shear rheological measurements. RESULTS The results indicated that the starch solutions showed the nonlinear shape of the ηsp /c versus c curves in dilute solutions, followed by a linear increase to different extents thereafter. The intrinsic viscosity might be positively correlated with the entanglement concentration (ce ). Compared to normal maize and wheat starch solutions, ce influences more significantly the network formation of normal and waxy rice starch solutions. At concentrations ≤ ce , the gelatinized cereal starch solutions hardly exhibit shear thinning behavior, whereas shear thinning behavior developed at concentrations > ce , at which the solutions were pseudoplastic and thixotropic. CONCLUSION The obtained information will be very useful, based on ce as a reference value, in regulating the starch concentration suitable for different industrial applications. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Li Guo
- School of Food Sciences and Engineering, Qilu University of Technology, Jinan, China
| | - Juanjuan Zhang
- Department of Food Sciences, Anhui Agricultural University, Hefei, China
| | - Jian Hu
- Department of Food Sciences, Anhui Agricultural University, Hefei, China
| | - Xianfeng Du
- Department of Food Sciences, Anhui Agricultural University, Hefei, China
| | - Bo Cui
- School of Food Sciences and Engineering, Qilu University of Technology, Jinan, China
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30
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Jiamjariyatam R, Kongpensook V, Pradipasena P. Prediction Models for Textural Properties of Puffed Rice Starch Product by Relative Crystallinity. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Rossaporn Jiamjariyatam
- Faculty of Science, Department of Home Economics; Srinakharinwirot University; 114 Sukhumvit 23, Bangkok Thailand
| | - Varapha Kongpensook
- Faculty of Science, Department of Food Technology; Chulalongkorn University; Phyathai Road Patumwan, Bangkok 10330 Thailand
| | - Pasawadee Pradipasena
- Faculty of Science, Department of Food Technology; Chulalongkorn University; Phyathai Road Patumwan, Bangkok 10330 Thailand
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31
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Ren C, Park EY, Kim JY, Lim ST. Enhancing dispersion stability of alpha-tocopherol in aqueous media using maize starch and ultrasonication. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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32
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White RJ, Shuttleworth PS, Budarin VL, De Bruyn M, Fischer A, Clark JH. An Interesting Class of Porous Polymer--Revisiting the Structure of Mesoporous α-D-Polysaccharide Gels. CHEMSUSCHEM 2016; 9:280-8. [PMID: 26785060 DOI: 10.1002/cssc.201501354] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Revised: 11/19/2015] [Indexed: 05/06/2023]
Abstract
The processes involved in the transformation of non-porous, native polysaccharides to their highly porous equivalents introduce significant molecular complexity and are not yet fully understood. In this paper, we propose that distinct changes in polysaccharide local short-range ordering promotes and directs the formation of meso- and micro-pores, which are investigated here using N2 sorption, FTIR, and solid-state (13)C NMR. It is found that an increase in the overall double helical amylose content, and their local association structures, are responsible for formation of the porous polysaccharide gel phase. An exciting consequence of this local ordering change is elegantly revealed using a (19)F NMR experiment, which identifies the stereochemistry-dependent diffusion of a fluorinated chiral probe molecule (1-phenyl-2,2,2-trifluoroethanol) from the meso- to the micro-pore region. This finding opens opportunities in the area of polysaccharide-based chiral stationary phases and asymmetric catalyst preparation.
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Affiliation(s)
- Robin J White
- Green Chemistry Centre of Excellence, University of York, Department of Chemistry, Heslington, York, YO10 5DD, UK.
- FMF-Freiburger Materialforschungszentrum, Stefan-Meier-Straße 21, 79104, Freiburg, Germany.
- Sustainable Catalytic Materials Group, Hydrogen Technologies Division, Fraunhofer Institute for Solar Energy Systems ISE, Heidenhofstraße 2, 79110, Freiburg, Germany.
| | - Peter S Shuttleworth
- Departamento de Física de Polímeros, Elastómeros y Aplicaciones Energéticas, Instituto de Ciencia y Tecnología de Polímeros, CSIC, c/Juan de la Cierva 3, 28006, Madrid, Spain
| | - Vitaliy L Budarin
- Green Chemistry Centre of Excellence, University of York, Department of Chemistry, Heslington, York, YO10 5DD, UK
| | - Mario De Bruyn
- Green Chemistry Centre of Excellence, University of York, Department of Chemistry, Heslington, York, YO10 5DD, UK
| | - Anna Fischer
- Universität Freiburg, Institut für Anorganische und Analytische Chemie, Albertstraße 21, 79104, Freiburg, Germany
| | - James H Clark
- Green Chemistry Centre of Excellence, University of York, Department of Chemistry, Heslington, York, YO10 5DD, UK
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33
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Jiamjariyatam R. Development of ready-to-eat rice starch-based puffed products by coupling freeze-drying and microwave. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12989] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rossaporn Jiamjariyatam
- Department of Home Economics; Faculty of Science; Srinakharinwirot University; 114 Sukhumvit 23 Bangkok 10110 Thailand
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34
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Hesso N, Le-Bail A, Loisel C, Chevallier S, Pontoire B, Queveau D, Le-Bail P. Monitoring the crystallization of starch and lipid components of the cake crumb during staling. Carbohydr Polym 2015; 133:533-8. [DOI: 10.1016/j.carbpol.2015.07.056] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 07/15/2015] [Accepted: 07/16/2015] [Indexed: 11/16/2022]
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35
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Wang S, Li C, Copeland L, Niu Q, Wang S. Starch Retrogradation: A Comprehensive Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12143] [Citation(s) in RCA: 798] [Impact Index Per Article: 88.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shujun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Caili Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Les Copeland
- Faculty of Agriculture and Environment, The Univ. of Sydney; NSW 2006 Australia
| | - Qing Niu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
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36
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Effects of amylose content, cooling rate and aging time on properties and characteristics of rice starch gels and puffed products. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2014.10.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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Wokadala OC, Emmambux NM, Ray SS. Inducing PLA/starch compatibility through butyl-etherification of waxy and high amylose starch. Carbohydr Polym 2014; 112:216-24. [DOI: 10.1016/j.carbpol.2014.05.095] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Revised: 05/19/2014] [Accepted: 05/21/2014] [Indexed: 11/16/2022]
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38
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Starch structure modulates metabolic activity and gut microbiota profile. Anaerobe 2013; 24:71-8. [PMID: 24113693 DOI: 10.1016/j.anaerobe.2013.09.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2013] [Revised: 09/20/2013] [Accepted: 09/23/2013] [Indexed: 02/05/2023]
Abstract
Normal maize starch and high amylose maize starch (HAS) either in native or thermally treated forms were used to investigate the effect of starch structure on the production of metabolites and gut microbiota profile using an anaerobic in vitro system. The changes in starch structure during fermentation were investigated using scanning electron microscopy (SEM), high-performance liquid chromatography (HPLC) and Fourier transform infra-red spectroscopy (FTIR). The native normal starch showed a porous structure during fermentation, indicating it was quickly metabolized by gut bacteria, whereas the HAS showed a smooth structure, suggesting it was utilized gradually. HPLC chromatography showed that amylose fraction with low molecular weight (MW) had a higher resistance to be fermented by gut bacteria than other starch molecular fractions. Thermal treatment enhanced starch fermentation kinetics, especially for amylopectin and high MW amylose fractions. FTIR analysis suggests that the structure of the normal starch, either in native or thermally treated, was less organized compared to HAS, and this structural character led to the normal starch to be utilized more quickly by gut bacteria with a faster increase in the IR ratio 1047/1022 cm(-1) (P < 0.01) during fermentation. The measurement of metabolic activity indicates that the normal starch with a less organized structure was utilized faster and generated more acetate and lactate during fermentation; HAS with a highly organized structure was more likely to produce butyrate, corresponding the significant increase (P < 0.001) in the populations of butyrate-producing strains (Faecalibacterium prausnitzii and Eubacterium hallii) in the cultures. This study reveals that fermentation kinetics of starch substrate is one of important characteristics for manipulating gut microbiota fermentation behaviours.
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Roblin P, Potocki-Véronèse G, Guieysse D, Guerin F, Axelos M, Perez J, Buleon A. SAXS Conformational Tracking of Amylose Synthesized by Amylosucrases. Biomacromolecules 2012. [DOI: 10.1021/bm301651y] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- P. Roblin
- Synchrotron SOLEIL, L’orme des merisiers, Saint Aubin, BP
48, 91192 Gif sur
Yvette Cedex, France
- INRA, UR1268 Biopolymères
Interactions Assemblages, F-44300 Nantes, France
| | - G. Potocki-Véronèse
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil,
F-31077 Toulouse, France
- CNRS, UMR5504, F-31400 Toulouse, France
- INRA, UMR792, Ingénierie des Systèmes Biologiques et des
Procédés, F-31400 Toulouse, France
| | - D. Guieysse
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil,
F-31077 Toulouse, France
- CNRS, UMR5504, F-31400 Toulouse, France
- INRA, UMR792, Ingénierie des Systèmes Biologiques et des
Procédés, F-31400 Toulouse, France
| | - F. Guerin
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil,
F-31077 Toulouse, France
- CNRS, UMR5504, F-31400 Toulouse, France
- INRA, UMR792, Ingénierie des Systèmes Biologiques et des
Procédés, F-31400 Toulouse, France
| | - M.A.V. Axelos
- INRA, UR1268 Biopolymères
Interactions Assemblages, F-44300 Nantes, France
| | - J. Perez
- Synchrotron SOLEIL, L’orme des merisiers, Saint Aubin, BP
48, 91192 Gif sur
Yvette Cedex, France
| | - A. Buleon
- INRA, UR1268 Biopolymères
Interactions Assemblages, F-44300 Nantes, France
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Tsukamoto K, Ohtani T, Sugiyama S. Effect of sectioning and water on resin-embedded sections of corn starch granules to analyze inner structure. Carbohydr Polym 2012; 89:1138-49. [DOI: 10.1016/j.carbpol.2012.03.087] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2012] [Revised: 03/27/2012] [Accepted: 03/28/2012] [Indexed: 11/30/2022]
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41
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Doutch J, Bason M, Franceschini F, James K, Clowes D, Gilbert EP. Structural changes during starch pasting using simultaneous Rapid Visco Analysis and small-angle neutron scattering. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2012.01.066] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Wu Y, Lin Q, Chen Z, Wu W, Xiao H. Fractal analysis of the retrogradation of rice starch by digital image processing. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.10.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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Xu Z, Zhong F, Li Y, Shoemaker CF, Yokoyama WH, Xia W. Effect of polysaccharides on the gelatinization properties of cornstarch dispersions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:658-664. [PMID: 22224479 DOI: 10.1021/jf204042m] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Konjac glucomannan (KG, neutral), carboxymethylcellulose (CMC, negatively charged), and chitosan (positively charged) were added to cornstarch dispersions to study the effect of polysaccharide-starch interactions on starch gelatinization properties. Pasting and retrogradation properties were measured with a rheometer and DSC. Swelling properties of the starch granules were determined by solubility index, swelling power, and particle size distribution. Depending on the nature of the different polysaccharides, viscosities of cornstarch dispersions were affected differently. The particle size distributions were not influenced by the addition of any of the polysaccharides. Swelling results showed that the KG and CMC molecules interacted with the released or partly released amylose in the cornstarch dispersions. This was correlated with the short-term retrogradation of the starch pastes being retarded by the additions of KG and CMC. However, the chitosan molecules appeared not to associate with the amylose, so the retrogradation of the chitosan-cornstarch dispersions was not retarded.
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Affiliation(s)
- Zhiting Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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44
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Ptaszek P, Ptaszek A. The time evolution of the viscoelastic retardation in starch pastes with guar gum. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.11.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Putseys J, Gommes C, Van Puyvelde P, Delcour J, Goderis B. In situ SAXS under shear unveils the gelation of aqueous starch suspensions and the impact of added amylose–lipid complexes. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.01.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Liu Y, Lv XC, Hu X, Shan ZH, Zhu PX. Effect of adding a small amount of high molecular weight polyacrylamide on properties of oxidized cassava starch. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.04.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Heineck ME, Cardoso MB, Giacomelli FC, da Silveira NP. Evidences of amylose coil-to-helix transition in stored dilute solutions. POLYMER 2008. [DOI: 10.1016/j.polymer.2008.07.062] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Lopez-Rubio A, Flanagan BM, Shrestha AK, Gidley MJ, Gilbert EP. Molecular Rearrangement Of Starch During In Vitro Digestion: Toward A Better Understanding Of Enzyme Resistant Starch Formation In Processed Starches. Biomacromolecules 2008; 9:1951-8. [DOI: 10.1021/bm800213h] [Citation(s) in RCA: 177] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amparo Lopez-Rubio
- Bragg Institute, Australian Nuclear Science and Technology Organisation, PMB 1, Menai, NSW 2234, Australia, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia, and Commonwealth Scientific and Industrial Research Organisation, Food Futures National Research Flagship, Riverside Corporate Park, North Ryde, NSW, Australia
| | - Bernadine M. Flanagan
- Bragg Institute, Australian Nuclear Science and Technology Organisation, PMB 1, Menai, NSW 2234, Australia, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia, and Commonwealth Scientific and Industrial Research Organisation, Food Futures National Research Flagship, Riverside Corporate Park, North Ryde, NSW, Australia
| | - Ashok K. Shrestha
- Bragg Institute, Australian Nuclear Science and Technology Organisation, PMB 1, Menai, NSW 2234, Australia, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia, and Commonwealth Scientific and Industrial Research Organisation, Food Futures National Research Flagship, Riverside Corporate Park, North Ryde, NSW, Australia
| | - Michael J. Gidley
- Bragg Institute, Australian Nuclear Science and Technology Organisation, PMB 1, Menai, NSW 2234, Australia, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia, and Commonwealth Scientific and Industrial Research Organisation, Food Futures National Research Flagship, Riverside Corporate Park, North Ryde, NSW, Australia
| | - Elliot P. Gilbert
- Bragg Institute, Australian Nuclear Science and Technology Organisation, PMB 1, Menai, NSW 2234, Australia, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia, and Commonwealth Scientific and Industrial Research Organisation, Food Futures National Research Flagship, Riverside Corporate Park, North Ryde, NSW, Australia
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Viguié J, Molina-Boisseau S, Dufresne A. Processing and Characterization of Waxy Maize Starch Films Plasticized by Sorbitol and Reinforced with Starch Nanocrystals. Macromol Biosci 2007; 7:1206-16. [PMID: 17712803 DOI: 10.1002/mabi.200700136] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Nanocomposites films have been processed from a filler and a matrix having the same nature, i.e. waxy maize starch. The filler consists of nanoplatelet-like starch particles obtained as an aqueous suspension by acid hydrolysis of starch granules and the matrix was prepared by plasticization and disruption of starch granules with water and sorbitol. Nanocomposite films were obtained by casting and evaporating the mixture of the aqueous suspension of starch nanocrystals with the gelatinized starch. The resulting films were conditioned before testing and the effect of accelerated ageing in moist atmosphere was investigated. The thermal properties of the nanocomposite films were determined from DSC measurements and the mechanical characterization was performed in both the linear and nonlinear range.
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Affiliation(s)
- Jérémie Viguié
- Ecole Française de Papeterie et des Industries Graphiques de Grenoble, Institut National Polytechnique de Grenoble, BP 65, 38402 Saint Martin d'Hères Cedex, France
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