1
|
Lv R, Chen Y, Zhou J, Jiang L, Xu E, Ling J, Tang J. Green fabrication of hierarchical pore starch with controllable pore size and shape based on different amylose-amylopectin ratios. Carbohydr Polym 2024; 346:122594. [PMID: 39245486 DOI: 10.1016/j.carbpol.2024.122594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 07/26/2024] [Accepted: 08/07/2024] [Indexed: 09/10/2024]
Abstract
Porous starch (PS) was widely prepared for its large effective surface area, pore volume, and superior hydrophilic property, but its application is limited by enzyme and chemical use. In this study, a novel method to prepare PS with controllable hierarchical pores through ultrasound-ethanol precipitation and different amylose-amylopectin ratios is proposed. As shown in porous morphology and parameters, there were macropores, mesopores and micropores in the formed PS. Moreover, we found that the content of amylose (AM) was negatively related with the total pore volume and pore diameter in PS. The different surface tensions created through ethanol evaporation and water migration during oven drying are the main mechanisms of forming pores with controllable sizes. Based on the molecular information and the long-/short-range orders reflected by crystalline pattern, lamellas, and single-/double-helices, we conclude that AM is easier to form V-type inclusion complexes with ethanol. More single helix of V-amylose was transformed from B-type polymorph after ethanol exchange, which had significantly broadened dLozentz in PS. The TG spectra proved that the novel PS has the stable thermodynamic property. Overall, the finding of an objective regular between AM and pore sizes of PS in this study may support the other work related to PS.
Collapse
Affiliation(s)
- Ruiling Lv
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yi Chen
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianwei Zhou
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
| | - Ling Jiang
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Jiangang Ling
- Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315000, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
| |
Collapse
|
2
|
Bloch M, Woźniak M, Dwiecki K, Borysiak S, Ratajczak I. Effect of Antisolvent Used to Regenerate Cellulose Treated with Ionic Liquid on Its Properties. Molecules 2024; 29:4227. [PMID: 39275075 PMCID: PMC11396786 DOI: 10.3390/molecules29174227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Revised: 09/01/2024] [Accepted: 09/03/2024] [Indexed: 09/16/2024] Open
Abstract
The solvolysis reaction with ionic liquids is one of the most frequently used methods for producing nanometer-sized cellulose. In this study, the nanocellulose was obtained by reacting microcrystalline cellulose with 1-ethyl-3-methylimidazolium acetate (EmimOAc). The aim of this research was to determine the influence of various antisolvents used in the regeneration of cellulose after treatment with ionic liquid on its properties. The following antisolvents were used in this research: acetone, acetonitrile, water, ethanol and a mixture of acetone and water in a 1:1 v/v ratio. The nanocellulose was characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), dynamic light scattering (DLS), scanning electron microscopy (SEM) and elemental analysis (EA). The results show that the antisolvent used to regenerate cellulose after the solvolysis reaction with EmimOAc affects its properties. Water, ethanol and a mixture of acetone and water successfully removed the used ionic liquid from the cellulose structure, while acetone and acetonitrile were unable to completely remove EmimOAc from the cellulosic material. The results of the XRD analysis indicate that there is a correlation between the ionic liquid content in the regenerated cellulose and its degree of crystallinity. Among the tested solvents, water leads to the effective removal of EmimOAc from the cellulose structure, which is additionally characterized by the smallest particle size and non-formation of agglomerates.
Collapse
Affiliation(s)
- Marta Bloch
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznan, Poland
| | - Magdalena Woźniak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznan, Poland
| | - Krzysztof Dwiecki
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Mazowiecka 48, 60623 Poznan, Poland
| | - Sławomir Borysiak
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60965 Poznan, Poland
| | - Izabela Ratajczak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznan, Poland
| |
Collapse
|
3
|
Gao S, Liu S, Zhang R, Zhang S, Pei J, Liu H. The multi-scale structures and in vitro digestibility of starches with different crystalline types induced by dielectric barrier discharge plasma. Int J Biol Macromol 2024; 263:130281. [PMID: 38378114 DOI: 10.1016/j.ijbiomac.2024.130281] [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: 10/06/2023] [Revised: 02/02/2024] [Accepted: 02/16/2024] [Indexed: 02/22/2024]
Abstract
The effects of plasma treatment on multi-scale structures and in vitro digestibility of starches isolated from Tartary buckwheat (TBS), potato (PTS), and pea (PS), were investigated. The results from SEM and CLSM showed that plasma treatment resulted in the extension of pores from the starch hilum to the surface. The XRD and 13C CP/MAS NMR spectra demonstrated that the crystalline type of three starches was not changed by plasma treatment, while the RC and double helix content of TBS increased. Besides, the single helix content and the proportion of amorphous phase decreased following the treatment, which was consistent with the result of SAXS. However, the PTS and PS showed the opposite results by plasma treatment. In addition, the modification significantly changed the molecular weight (Mw) and chain length distribution of all the starches, among which the Mw of PTS fell drastically from 2.45 × 107 g/mol to 1.74 × 107 g/mol. The in vitro digestibility of starches increased significantly when treated with plasma, in which TBS exhibited the biggest increase for its inside-out and side-by-side digestion manners. Therefore, plasma treatment led to different alteration trends for multi-scale structures with quite various change extent for in vitro digestibility about different crystalline starches.
Collapse
Affiliation(s)
- Shanshan Gao
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Shuang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China
| | - Rui Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Si Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jianfei Pei
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Hang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China.
| |
Collapse
|
4
|
Fan JX, Guo XN, Zhu KX. Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodles. Food Chem 2024; 437:137870. [PMID: 37918153 DOI: 10.1016/j.foodchem.2023.137870] [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: 04/04/2023] [Revised: 10/13/2023] [Accepted: 10/25/2023] [Indexed: 11/04/2023]
Abstract
Highland barley is a type of grain with slow-digesting characteristics. It is worth exploring the impact of non-starch components on starch digestion. In this study, four varieties of highland barley were used to investigate the impacts of endogenous polyphenols (EP) on the relationship between starch structure, physicochemical properties, and the time course digestibility of highland barley noodles. The results showed that EP removal decreased the proportion of long-chain amylopectin and disrupted the crystalline structure, while increasing the short-range ordered structure in the residue. Significant correlations indicated that these structural changes make starch more susceptible to thermal degradation and digestion, causing a 12.60%-52.00% increase in rapidly digestible starch (RDS) and a 12.70%-25.22% decrease in resistant starch (RS). These results revealed the internal factors that affect the slow digestion characteristics of highland barley noodles from the perspective of EP and provide important reference values for a slow digestion diet.
Collapse
Affiliation(s)
- Jia-Xuan Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
| |
Collapse
|
5
|
Mohamed Yunus RA, Koch M, Dieudonné-George P, Truzzolillo D, Colby RH, Parisi D. Water-Driven Sol-Gel Transition in Native Cellulose/1-Ethyl-3-methylimidazolium Acetate Solutions. ACS Macro Lett 2024:219-226. [PMID: 38285692 PMCID: PMC10883029 DOI: 10.1021/acsmacrolett.3c00710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2024]
Abstract
The addition of water to native cellulose/1-ethyl-3-methylimidazolium acetate solutions catalyzes the formation of gels, where polymer chain-chain intermolecular associations act as cross-links. However, the relationship between water content (Wc), polymer concentration (Cp), and gel strength is still missing. This study provides the fundamentals to design water-induced gels. First, the sol-gel transition occurs exclusively in entangled solutions, while in unentangled ones, intramolecular associations hamper interchain cross-linking, preventing the gel formation. In entangled systems, the addition of water has a dual impact: at low water concentrations, the gel modulus is water-independent and controlled by entanglements. As water increases, more cross-links per chain than entanglements emerge, causing the modulus of the gel to scale as Gp ∼ Cp2Wc3.0±0.2. Immersing the solutions in water yields hydrogels with noncrystalline, aggregate-rich structures. Such water-ionic liquid exchange is examined via Raman, FTIR, and WAXS. Our findings provide avenues for designing biogels with desired rheological properties.
Collapse
Affiliation(s)
- Roshan Akdar Mohamed Yunus
- Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
| | - Marcus Koch
- INM - Leibniz Institute for New Materials, Campus D2 2, 66123 Saarbrücken, Germany
| | - Philippe Dieudonné-George
- Laboratoire Charles Coulomb (L2C), UMR 5221 CNRS Université de Montpellier, Montpellier 34095, France
| | - Domenico Truzzolillo
- Laboratoire Charles Coulomb (L2C), UMR 5221 CNRS Université de Montpellier, Montpellier 34095, France
| | - Ralph H Colby
- Department of Materials Science and Engineering, Penn State University, University Park, Pennsylvania 16802, United States
| | - Daniele Parisi
- Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
| |
Collapse
|
6
|
Wang G, Li C, Zhang X, Wang Q, Cao R, Liu X, Yang X, Sun L. The changed multiscale structures of tight nut (Cyperus esculentus) starch decide its modified physicochemical properties: The effects of non-thermal and thermal treatments. Int J Biol Macromol 2023; 253:126626. [PMID: 37660863 DOI: 10.1016/j.ijbiomac.2023.126626] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Accepted: 08/29/2023] [Indexed: 09/05/2023]
Abstract
Non-thermal dielectric barrier discharge plasma (DBDP) and four thermal treatments, including baking (BT), high pressure cooking (HPC), radio frequency (RF) and microwave (MW) were applied to modify the structural and physicochemical properties of Cyperus esculentus starch (CES). The results showed that the thermal treatments remarkably disordered the crystalline structures of CES through weakening the double-helix conformation of amylopectin, while DBDP caused much more gentle influence on the starch structures than them. Specifically, MW induced the high-frequency displacement of polar molecules and intensive collisions between starch and water molecules, causing the largest stretching and swelling extents of amylopectin, resulting in the highest pasting and rheological viscosity of CES in four thermal treatments. As DBDP did not favor the aggregation of amylopectin chains, the deaggregated starch chains promoted the hydration effects with water molecules, boosting the final pasting viscosity, apparent rheological viscosity, freeze-thaw stability and digestion velocity of CES. Besides, the gelatinization-retrogradation process in the thermal treatments regulated starch digestion velocity and produced type III resistant starch in CES. Conclusively, the modified physicochemical properties of CES resulted from the altered molecular structures of starch by the applied treatments.
Collapse
Affiliation(s)
- Guidan Wang
- College of Food Science and Engineering, Northwest A & F University, China
| | - Caixia Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xia Zhang
- College of Forestry, Northwest A & F University, China; Shaanxi Jiangwo Runfeng Agricultural Development Co., Ltd, China
| | - Qianxu Wang
- College of Food Science and Engineering, Northwest A & F University, China
| | - Ruibo Cao
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, China.
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, China.
| |
Collapse
|
7
|
Niu Z, Li M, Hou X, Qiao D, Cheng Z, Zhang L, Zhang B. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure. Int J Biol Macromol 2023; 251:126362. [PMID: 37597637 DOI: 10.1016/j.ijbiomac.2023.126362] [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: 04/15/2023] [Revised: 07/01/2023] [Accepted: 08/14/2023] [Indexed: 08/21/2023]
Abstract
Kudzu is usually consumed at different growth years, yet the influences of growth years on its multi-scale structures and physicochemical features have not been fully disclosed. In this study, those influences occurred on kudzu starches (KS2, KS10, KS30 and KS50, isolated using precipitation method) were investigated. The granules size, crystallinity, short-range ordered structure, amylose content, intermediate and longer amylose chains reduced but the average thickness of crystalline lamella increased as the rise of growth years. KS2 had lower content of defective crystal structure and higher content of near-perfect crystal structure. Those signified that bulk density of molecules packing into starch substrate was higher for KS2, which was not beneficial for water molecules and enzymes entering into starch granules and thus elevated pasting temperature and reduced digestion rate. Besides, reduced proportions of defective ordered structures and enhanced lipid-amylose complex also reduced digestion rate. Both the peak and breakdown viscosity were in order of KS2 > KS10 > KS30 ≈ KS50. And KS2, KS10, and KS30 exhibited enhanced retrogradation tendency during cooling than KS50 as evidenced by the relative higher setback viscosity. Those results are favor for rational screen and usage of kudzu starch resources with different growth years for food applications.
Collapse
Affiliation(s)
- Zhiyong Niu
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| |
Collapse
|
8
|
Kim HC, Kwon YR, Kim JS, So JH, Kim DH. Dual-Cure Adhesives Using a Newly Synthesized Itaconic Acid-Based Epoxy Acrylate Oligomer. Polymers (Basel) 2023; 15:3304. [PMID: 37571198 PMCID: PMC10422372 DOI: 10.3390/polym15153304] [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: 07/14/2023] [Revised: 07/30/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
Herein, a novel biomass-derived itaconic acid (IA)-based epoxy acrylate oligomer (EAO) is synthesized by means of the esterification reaction of the epoxy group of bisphenol A diglycidyl ether (BADGE) with the carboxylic group of IA. The detailed chemical structure of the as-prepared bisphenol A diglycidyl ether diitaconate (BI) is characterized via the KOH value, FT-IR spectrum, and 1H-NMR spectrum. Further, a dual-cure adhesive system is formulated using BADGE, acrylic acid, and trimethylolpropane triacrylate with various BI contents, and the adhesive performance is investigated by measuring the thermal stability, adhesive properties, pencil hardness, and surface energy properties. Thus, the dual-cure adhesive with a BI content of 0.3 mol is shown to provide excellent thermal stability, along with an adhesive strength of 10.7 MPa, a pencil hardness of 2H, and a similar surface energy to that of a typical polycarbonate film. In addition, the properties of the BI-based dual-cure adhesive are compared with those of the dual-cure adhesives based on bisphenol A glycerolate diacrylate or bisphenol A glycerolate dimethacrylate.
Collapse
Affiliation(s)
- Hae-Chan Kim
- Material & Component Convergence R&D Department, Korea Institute of Industrial Technology (KITECH), Ansan-si 15588, Republic of Korea; (H.-C.K.); (Y.-R.K.); (J.-S.K.); (J.-H.S.)
- Department of Materials Science and Chemical Engineering, Hanyang University, Ansan-si 15588, Republic of Korea
| | - Yong-Rok Kwon
- Material & Component Convergence R&D Department, Korea Institute of Industrial Technology (KITECH), Ansan-si 15588, Republic of Korea; (H.-C.K.); (Y.-R.K.); (J.-S.K.); (J.-H.S.)
- Department of Materials Science and Chemical Engineering, Hanyang University, Ansan-si 15588, Republic of Korea
| | - Jung-Soo Kim
- Material & Component Convergence R&D Department, Korea Institute of Industrial Technology (KITECH), Ansan-si 15588, Republic of Korea; (H.-C.K.); (Y.-R.K.); (J.-S.K.); (J.-H.S.)
| | - Ju-Hee So
- Material & Component Convergence R&D Department, Korea Institute of Industrial Technology (KITECH), Ansan-si 15588, Republic of Korea; (H.-C.K.); (Y.-R.K.); (J.-S.K.); (J.-H.S.)
| | - Dong-Hyun Kim
- Material & Component Convergence R&D Department, Korea Institute of Industrial Technology (KITECH), Ansan-si 15588, Republic of Korea; (H.-C.K.); (Y.-R.K.); (J.-S.K.); (J.-H.S.)
| |
Collapse
|
9
|
Castro JM, Montalbán MG, Domene-López D, Martín-Gullón I, García-Quesada JC. Study of the Plasticization Effect of 1-Ethyl-3-methylimidazolium Acetate in TPS/PVA Biodegradable Blends Produced by Melt-Mixing. Polymers (Basel) 2023; 15:polym15071788. [PMID: 37050402 PMCID: PMC10098962 DOI: 10.3390/polym15071788] [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: 02/03/2023] [Revised: 03/27/2023] [Accepted: 04/02/2023] [Indexed: 04/14/2023] Open
Abstract
The first step towards the production and marketing of bioplastics based on renewable and sustainable materials is to know their behavior at a semi-industrial scale. For this reason, in this work, the properties of thermoplastic starch (TPS)/polyvinyl alcohol (PVA) films plasticized by a green solvent, as the 1-ethyl-3-methylimidazolium acetate ([Emim+][Ac-]) ionic liquid, produced by melt-mixing were studied. These blends were prepared with a different content of [Emim+][Ac-] (27.5-42.5 %wt.) as a unique plasticizer. According to the results, this ionic liquid is an excellent plasticizer due to the transformation of the crystalline structure of the starch to an amorphous state, the increase in flexibility, and the drop in Tg, as the [Emim+][Ac-] amount increases. These findings show that the properties of these biomaterials could be modified in the function of [Emim+][Ac-] content in the formulations of TPS, depending on their final use, thus becoming a functional alternative to conventional polymers.
Collapse
Affiliation(s)
- Jennifer M Castro
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080 Alicante, Spain
- Institute of Chemical Process Engineering, University of Alicante, Apartado 99, 03080 Alicante, Spain
| | - Mercedes G Montalbán
- Chemical Engineering Department, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30071 Murcia, Spain
| | - Daniel Domene-López
- Institute of Chemical Process Engineering, University of Alicante, Apartado 99, 03080 Alicante, Spain
| | - Ignacio Martín-Gullón
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080 Alicante, Spain
- Institute of Chemical Process Engineering, University of Alicante, Apartado 99, 03080 Alicante, Spain
| | - Juan C García-Quesada
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080 Alicante, Spain
- Institute of Chemical Process Engineering, University of Alicante, Apartado 99, 03080 Alicante, Spain
| |
Collapse
|
10
|
Huang Z, Lu L, Li X, Zhang Z, Shen J, Cui B, Guo L, Yuan C, Zhang S. Effects of mesylate-/tartrate-based ionic liquids-water mixtures on the phase transition behaviors and stability of corn starch: A comparative study. Carbohydr Polym 2023; 303:120456. [PMID: 36657861 DOI: 10.1016/j.carbpol.2022.120456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/25/2022] [Accepted: 12/08/2022] [Indexed: 12/15/2022]
Abstract
As one of the most important biopolymers, starch has been applied to replace petroleum-derived polymers for "green" materials. Discovery of novel solvents and understanding of the solvent effects are critical challenges for the destruction of strong hydrogen bonds of starch molecules for manufacturing bio-based materials. Herein, two ionic liquids (ILs), 1-ethyl-3-methyl-imidazolium mesylate ([Emim][MS]) and 1-ethyl-3-methyl-imidazolium tartrate ([Emim][Tar]), were explored as novel solvents for starch. Their effects on phase transition behaviors, microstructure, hydrogen-bond interaction, crystalline structure, micromorphology and thermal stability of corn starch were compared systematically. With the IL/H2O ratio increasing, the starch/IL/H2O mixtures underwent endothermic, exothermic/endothermic and exothermic processes, sequentially. However, the starch properties were very different in two ILs-water systems, which were closely related to the solvent composition and IL structure. These differences were further explained by the interactions among starch, water and the two ILs on the basis of the quantum chemical calculations. It was found that [Emim][MS] had a stronger interaction with water than starch, whereas [Emim][Tar] preferred to bind with starch. This study not only provided experimental supports for understanding the starch behaviors in novel "green" solvents, but also laid the theoretical foundation for starch modification and industrial applications of starch-based materials in more appropriate solvents.
Collapse
Affiliation(s)
- Zunxiang Huang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Xueting Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Ziling Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Jingmin Shen
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Shiqing Zhang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, 32 Xi Qi Dao, Tianjin Airport Economic Area, Tianjin 300308, China.
| |
Collapse
|
11
|
Anionic H-bonds improve the disorganization of starch in metal chloride hydrate-natural deep eutectic solvents. Carbohydr Polym 2022; 298:120150. [DOI: 10.1016/j.carbpol.2022.120150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/13/2022] [Accepted: 09/20/2022] [Indexed: 11/19/2022]
|
12
|
Rearranged supramolecular structure of resistant starch with polymorphic microcrystals prepared in high-solid enzymatic system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107215] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
13
|
Huang J, Wang Z, Fan L, Ma S. A review of wheat starch analyses: Methods, techniques, structure and function. Int J Biol Macromol 2022; 203:130-142. [PMID: 35093434 DOI: 10.1016/j.ijbiomac.2022.01.149] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/28/2021] [Accepted: 01/23/2022] [Indexed: 01/31/2023]
Abstract
Wheat starch has received much attention as an important source of dietary energy for humans, an interesting carbohydrate and a polymeric material. The understanding of the structure and function of wheat starch has always been accompanied by newer technological tools. On the one hand, the general knowledge of wheat starch is constantly being enriched. On the other hand, an increasing number of studies are trying to add new insights to what is already known from two frontier perspectives, namely, wheat starch supramolecular structures and wheat starch fine structures (CLDs). This review describes the structure and function of wheat starch from the perspective of wheat starch analysis techniques (instruments).
Collapse
Affiliation(s)
- Jihong Huang
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Ling Fan
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| |
Collapse
|
14
|
Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: Roles of electrophoretic and polarization effects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107120] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
15
|
Xu J, Li Z, Zhong Y, Zhou Q, Lv Q, Chen L, Blennow A, Liu X. The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ small-angle X-ray scattering. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
16
|
Chen J, Zeng X, Chen L. Regulation nature of water-choline amino acid ionic liquid mixtures on the disaggregation behavior of starch. Carbohydr Polym 2021; 272:118474. [PMID: 34420733 DOI: 10.1016/j.carbpol.2021.118474] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 07/03/2021] [Accepted: 07/19/2021] [Indexed: 10/20/2022]
Abstract
Fully green and renewable choline amino acid (choline glycine, [Cho][Gly]) ionic liquid (IL) was firstly explored and evaluated as a solvent for starch. By a thorough investigation of microstructure evolution of water-[Cho][Gly] (w:IL) mixtures, its regulation mechanism on disaggregation behaviors of starch was revealed and illuminated. Compared with pure water, existed hydrated free ions in w:IL-9:1 and w:IL-7:3 restrict starch-water interactions to disaggregate of starch, thus hampering gelatinization of starch. While the gelatinization temperatures decreased at w:IL-5:5 and w:IL-4:6 mixtures with a result of homogeneous starch solutions. The tight and water-separated ion pairs existed at w:IL-5:5 and w:IL-4:6 mixtures allow adequate ions to interact with starch to facilitate the disaggregation of starch. At w:IL-2:8 and w:IL-0:10 mixtures, an exothermic dissolution of starch was observed at high temperatures as a result of predominant starch-ion interactions. These results provide the possibility of using [Cho][Gly] solvent to meet various application requirements of starch.
Collapse
Affiliation(s)
- Jin 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
| | - 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
| | - 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.
| |
Collapse
|
17
|
Li M, Wang J, Wang F, Strappe P, Liu W, Zheng J, Zhou Z, Zhang Y. Microbiota fermentation characteristics of acylated starches and the regulation mechanism of short-chain fatty acids on hepatic steatosis. Food Funct 2021; 12:8659-8668. [PMID: 34346457 DOI: 10.1039/d1fo01226f] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Starches acylated with specific short-chain fatty acids (SCFAs) have the potential to provide specificity in SCFA delivery. It is well documented that SCFAs are involved in lipid metabolism, but the underlying mechanism is still unclear. For characterizing the fermentation properties of acylated starches with various SCFAs in terms of SCFA production, three different acylated starches were prepared following the esterification of high amylose maize starch (HAMS) using acetic anhydride, propionic anhydride and butyric anhydride, respectively. Compared with HAMS, the gut microbiota fermentation of acetylated, propionylated and butylated starches specifically increased the production of acetic acid, propionic acid, and butyric acid, respectively, indicating that the introduced acyl group can be effectively released during the fermentation process. Furthermore, the utilization of these starches generated more total SCFAs, suggesting that they can be effectively fermented by the microbiota as a carbohydrate substrate. Study on an in vitro model of cultured rat hepatocytes indicated that either mixed SCFAs or butyrate play an important role in regulating lipid metabolism via activating AMPK and PPAR signaling pathways, implying the importance of butyrate in the improvement of lipid metabolism and accumulation. This study may provide further understanding of the individual function of the corresponding SCFA.
Collapse
Affiliation(s)
- Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Jing Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Fenfen Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld 4700, Australia.
| | - Wenting Liu
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Jianxian Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. .,ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Ye Zhang
- Department of Biochemistry and Molecular Biology, Institute of Basic Medical Sciences, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100005, China.
| |
Collapse
|
18
|
Li M, Wang F, Wang J, Wang R, Strappe P, Zheng B, Zhou Z, Chen L. Manipulation of the internal structure of starch by propionyl treatment and its diverse influence on digestion and in vitro fermentation characteristics. Carbohydr Polym 2021; 270:118390. [PMID: 34364631 DOI: 10.1016/j.carbpol.2021.118390] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/22/2021] [Accepted: 06/26/2021] [Indexed: 10/21/2022]
Abstract
High amylose maize starch (HAMS) and waxy maize starch (WMS) were modified by propionylation and their corresponding physicochemical characteristics, digestion and fermentation properties were studied. The results indicated that two new peaks related to methylene (2.20 ppm) and methyl (0.97 ppm) in the NMR spectrum were formed, indicating the occurrence of propionylation, and this was further confirmed by the formation of a characteristic absorption at 1747 cm-1 in the FTIR spectrum. The propionylation led the modified starch having a lower electron density contrast between the crystalline and amorphous flakes, resulting in the formation of a more compact structure following the increased degrees of substitution (DS). The propionylated starch also had a higher thermal stability and hydrophobicity. These structural changes increased the content of resistant starch (RS) and reduced the predicted glycemic index. More importantly, the gut microbiota fermentation properties indicated that the propionylation of the starch can not only increase the yield of propionate, but also increase the concentration of total short-chain fatty acids (SCFAs). This study highlights a new approach to significantly enhance the RS content in starch, together with an increased SCFA generation capacity.
Collapse
Affiliation(s)
- Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Fenfen Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jing Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4700, Australia
| | - Bo Zheng
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| |
Collapse
|
19
|
Wang J, Jiang X, Guo Z, Zheng B, Zhang Y. Insights into the multi-scale structural properties and digestibility of lotus seed starch-chlorogenic acid complexes prepared by microwave irradiation. Food Chem 2021; 361:130171. [PMID: 34077884 DOI: 10.1016/j.foodchem.2021.130171] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 05/15/2021] [Accepted: 05/19/2021] [Indexed: 11/25/2022]
Abstract
By inspecting starch hierarchical structural evolution, this work explored how microwave irradiation tailored the digestion characteristics of lotus seed starch-chlorogenic acid mixtures. The results showed that after microwave treatment, the granular structure, short-range ordered structure, helical conformation, and lamellar structure of starch exhibited different degrees of disorganization. In this procedure, chlorogenic acid interacted with starch molecules to form lotus seed starch-chlorogenic acid complexes and participated in the reorganization of the matrixes of the starch substrate in three forms: V-type inclusion complex, non-inclusion complex, and simply physically entrapped. These structural changes, coupled with the inhibition of chlorogenic acid on carbohydrate hydrolyzing enzymes, contributed to the slowly digestible features of lotus seed starch-chlorogenic acid complexes. This study provided a basis for understanding the multi-scale structure-digestibility relationship of starchy foods rich in phenolic acids under microwave treatment.
Collapse
Affiliation(s)
- Jianyi Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiangfu Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| |
Collapse
|
20
|
Insights into the multi-scale structure and in vitro digestibility changes of rice starch-oleic acid/linoleic acid complex induced by heat-moisture treatment. Food Res Int 2020; 137:109612. [DOI: 10.1016/j.foodres.2020.109612] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 07/22/2020] [Accepted: 08/01/2020] [Indexed: 02/07/2023]
|
21
|
Liu Z, Wang C, Liao X, Shen Q. Measurement and comparison of multi-scale structure in heat and pressure treated corn starch granule under the same degree of gelatinization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106081] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
22
|
Zhao T, Li X, Ma Z, Hu X, Wang X, Zhang D. Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch. Int J Biol Macromol 2020; 163:2286-2294. [PMID: 32961185 DOI: 10.1016/j.ijbiomac.2020.09.094] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 09/14/2020] [Accepted: 09/14/2020] [Indexed: 01/13/2023]
Abstract
This work investigated the changes in multi-scale structure and retrogradation properties of native wheat starches (NS) modified by sodium alginate (AG) with and without fermentation. AG adhered on the surface of NS granules and fermentation promoted the adhesions. Compared with the addition of AG alone, dual modification by fermentation and AG together showed a greater effect to increase the weight-average molecular weight and reduce the relative crystallinity and double helix degree of NS. Small angle X-ray diffraction results showed a significant increase in amorphous region with dual modification compared with AG alone. Additionally, dual modification greatly slowed the increase of relative crystallinity and the enthalpy (ΔH) of NS paste during storage. The results of this study suggest that dual modification is a more effective approach to modify structures and properties of wheat starch than single AG treatment, and suggest its potential industrial application in starch-based foods.
Collapse
Affiliation(s)
- Tong Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xulin Wang
- Hebei Jinshahe Flour and Noodle Group Co., Ltd., Hebei Cereal Food Processing Technology Innovation Center, Hebei 054100, China
| | - Daiyan Zhang
- Hebei Jinshahe Flour and Noodle Group Co., Ltd., Hebei Cereal Food Processing Technology Innovation Center, Hebei 054100, China
| |
Collapse
|
23
|
Electronic-level insight into the weak interactions of ion pairs in acetate anion-based ionic liquids. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.112668] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
24
|
Comparative study on phase transition and morphology of starch from maize and potato in ionic liquid/water mixtures: Effects of the different ratio. Int J Biol Macromol 2020; 147:911-920. [DOI: 10.1016/j.ijbiomac.2019.10.056] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/29/2019] [Accepted: 10/06/2019] [Indexed: 01/24/2023]
|
25
|
Xu J, Blennow A, Li X, Chen L, Liu X. Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content. Carbohydr Polym 2019; 229:115481. [PMID: 31826407 DOI: 10.1016/j.carbpol.2019.115481] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 10/09/2019] [Accepted: 10/14/2019] [Indexed: 12/15/2022]
Abstract
Structural dynamics of starch granules selected for different amylose content and crystalline type were analysed in excess water upon heating observed in-situ using SAXS and WAXS. The results showed that NMS and MBS exhibited higher degree of lamellar order than HAM. The peak width at half-maximum (FWHM) of HAM and NMS increased with temperature, demonstrating a gradual radial swelling of the lamellae during gelatinization. For NMS and HAM FWHM increased, suggesting that the dynamics of lamellar thicknesses of these starches were increased during hydrothermal compression exerted by the amorphous lamella. The decrease in FWHM found for MBS indicates that these lamellae were very vulnerable for dissolution. The changes in SAXS peak areas found for NMS and MBS were different from the areas of HAM indicating that A-type starch, as compared to B-type starch, possesses higher degree of lamellae ordering. Our data are potentially useful in starch-based materials processing.
Collapse
Affiliation(s)
- Jinchuan Xu
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou, 510640, China; Department of Plant and Environmental Sciences, University of Copenhagen, Copenhagen, 1871, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, Copenhagen, 1871, Denmark
| | - Xiaoxi Li
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou, 510640, China
| | - Ling Chen
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou, 510640, China
| | - Xingxun Liu
- Lab of food soft matter structure and advanced manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China.
| |
Collapse
|
26
|
Zhang B, Gilbert EP, Qiao D, Xie F, Wang DK, Zhao S, Jiang F. A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.031] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
27
|
Guo Y, Xu T, Li N, Cheng Q, Qiao D, Zhang B, Zhao S, Huang Q, Lin Q. Supramolecular structure and pasting/digestion behaviors of rice starches following concurrent microwave and heat moisture treatment. Int J Biol Macromol 2019; 135:437-444. [DOI: 10.1016/j.ijbiomac.2019.05.189] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 05/19/2019] [Accepted: 05/26/2019] [Indexed: 10/26/2022]
|
28
|
Structural transformations at different organizational levels of ethanol-treated starch during heating. Int J Biol Macromol 2019; 132:1131-1139. [DOI: 10.1016/j.ijbiomac.2019.04.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 04/02/2019] [Accepted: 04/03/2019] [Indexed: 11/20/2022]
|
29
|
Wang J, Ren F, Yu J, Copeland L, Wang S, Wang S. Toward a Better Understanding of Different Dissolution Behavior of Starches in Aqueous Ionic Liquids at Room Temperature. ACS OMEGA 2019; 4:11312-11319. [PMID: 31460234 PMCID: PMC6648505 DOI: 10.1021/acsomega.9b00962] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Accepted: 06/12/2019] [Indexed: 05/27/2023]
Abstract
The purpose of this study was to understand the dissolution behavior of maize and potato starches in 1-ethyl-3-methylimidazolium acetate ([Emim][OAc]):water mixtures at room temperature. With an increasing ratio of ionic liquid (IL):water, the long- and short-range ordered structures and granule morphology of both starches were disrupted progressively. The multiscale structure of maize starch was disrupted completely after treatment with the [Emim][OAc]:water mixture of 6:4, indicating good dissolution performance of this mixture for maize starch. This mixture seemed to provide a balance between the viscosity of the solvent and availability of ions to disrupt starch H-bonds. The different dissolution behaviors of maize and potato starches in [Emim][OAc]:water mixtures were attributed to structural differences of the granule surfaces. Our results showed that the dissolution behavior of starches was affected by both starch sources and properties of [Emim][OAc]:water mixtures, which may provide guidance for the development of green technology for processing of biopolymers with low energy consumption.
Collapse
Affiliation(s)
- Jinwei Wang
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
| | - Fei Ren
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
| | - Jinglin Yu
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
| | - Les Copeland
- Sydney
Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Shuo Wang
- Tianjin
Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Shujun Wang
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
| |
Collapse
|
30
|
Qiao D, Tu W, Wang Z, Yu L, Zhang B, Bao X, Jiang F, Lin Q. Influence of crosslinker amount on the microstructure and properties of starch-based superabsorbent polymers by one-step preparation at high starch concentration. Int J Biol Macromol 2019; 129:679-685. [DOI: 10.1016/j.ijbiomac.2019.02.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2018] [Revised: 01/13/2019] [Accepted: 02/03/2019] [Indexed: 02/05/2023]
|
31
|
Yao M, Tian Y, Yang W, Huang M, Zhou S, Liu X. The multi-scale structure, thermal and digestion properties of mung bean starch. Int J Biol Macromol 2019; 131:871-878. [PMID: 30905756 DOI: 10.1016/j.ijbiomac.2019.03.102] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 02/26/2019] [Accepted: 03/17/2019] [Indexed: 12/20/2022]
Abstract
Identification and selection one special variety mung bean for lower GI food is very useful, however, the fundamental study for mung bean starch is still insufficient to meet its demand. In this study, four varieties of mostly planted mung bean in China were selected as model materials. The multi-scale structure of mung bean starch was characterized by SEC, HPAEC, XRD, SAXS, and SEM. SEC and HPAEC give the amylose contents, amylose and amylopectin fine structure of mung bean starch. Mung bean starch from XRD spectrum display CA type semi crystallinity. The crystalline lamellar thickness from SAXS curves were 7.34-7.60 nm. DSC indicated that the peak gelatinization temperature is at 67 °C-68 °C. Resistant starch in mung bean disappears rapidly after cooking, although the amount of slowly digested starch was still more than half of the total starch. Since the gene backgrounds of the mung bean starch samples are very close, there was no obvious difference in their molecular and aggregated state structure, and the digestion properties were similar, too. Unique SEC and HPAEC profiles of starch chain length distribution can be utilized to help find more genetic resources and cultivate variety to meet the needs for starch applications.
Collapse
Affiliation(s)
- Mengdi Yao
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Yu Tian
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Wenjian Yang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Mingquan Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Sumei Zhou
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Xingxun Liu
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| |
Collapse
|
32
|
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
|
33
|
Modulation of the digestibility and multi-scale structure of cassava starch by controlling the cassava growth period. Int J Biol Macromol 2018; 120:346-353. [DOI: 10.1016/j.ijbiomac.2018.07.184] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 07/23/2018] [Accepted: 07/29/2018] [Indexed: 01/25/2023]
|
34
|
Miao L, Zhao S, Zhang B, Tan M, Niu M, Jia C, Huang Q. Understanding the supramolecular structures and pasting features of adlay seed starches. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.034] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
35
|
Jia X, Sun S, Chen B, Zheng B, Guo Z. Understanding the crystal structure of lotus seed amylose–long-chain fatty acid complexes prepared by high hydrostatic pressure. Food Res Int 2018; 111:334-341. [DOI: 10.1016/j.foodres.2018.05.053] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2018] [Revised: 04/22/2018] [Accepted: 05/21/2018] [Indexed: 01/14/2023]
|
36
|
An insight into the multi-scale structures and pasting behaviors of starch following citric acid treatment. Int J Biol Macromol 2018; 116:793-800. [DOI: 10.1016/j.ijbiomac.2018.05.114] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 04/30/2018] [Accepted: 05/16/2018] [Indexed: 01/12/2023]
|
37
|
Liu K, Tan X, Li X, Chen L, Xie F. Characterization of regenerated starch from 1-ethyl-3-methylimidazolium acetate ionic liquid with different anti-solvents. ACTA ACUST UNITED AC 2018. [DOI: 10.1002/polb.24714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Kun Liu
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
| | - Xiaoyan Tan
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
- School of Chemical Engineering; The University of Queensland; Brisbane Qld, 4072 Australia
- College of Food Science and Light Industry; Nanjing Tech University; Nanjing Jiangsu, 211816 China
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
| | - Fengwei Xie
- School of Chemical Engineering; The University of Queensland; Brisbane Qld, 4072 Australia
| |
Collapse
|
38
|
Xiang F, Copeland L, Wang S, Wang S. Nature of phase transitions of waxy maize starch in water-ionic liquid mixtures. Int J Biol Macromol 2018; 112:315-325. [DOI: 10.1016/j.ijbiomac.2018.01.158] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 01/18/2018] [Accepted: 01/23/2018] [Indexed: 01/20/2023]
|
39
|
Wang H, Liu Y, Chen L, Li X, Wang J, Xie F. Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch. Food Chem 2018; 242:323-329. [DOI: 10.1016/j.foodchem.2017.09.014] [Citation(s) in RCA: 117] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 08/10/2017] [Accepted: 09/04/2017] [Indexed: 11/29/2022]
|
40
|
Kan Z, Zheng D, Ma J. Self-aggregation of trehalose in the mixed solvents of 1,3-dimethylimidazolium ionic liquid and water. MOLECULAR SIMULATION 2017. [DOI: 10.1080/08927022.2017.1321756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zigui Kan
- School of Chemistry and Chemical Engineering, Key Laboratory of Mesoscopic Chemistry of MOE, Nanjing University, Nanjing, People’s Republic of China
- School of Sciences, China Pharmaceutical University, Nanjing, People’s Republic of China
| | - Dong Zheng
- School of Chemistry and Chemical Engineering, Key Laboratory of Mesoscopic Chemistry of MOE, Nanjing University, Nanjing, People’s Republic of China
| | - Jing Ma
- School of Chemistry and Chemical Engineering, Key Laboratory of Mesoscopic Chemistry of MOE, Nanjing University, Nanjing, People’s Republic of China
| |
Collapse
|
41
|
Qiao D, Yu L, Bao X, Zhang B, Jiang F. Understanding the microstructure and absorption rate of starch-based superabsorbent polymers prepared under high starch concentration. Carbohydr Polym 2017; 175:141-148. [DOI: 10.1016/j.carbpol.2017.07.071] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/15/2017] [Accepted: 07/24/2017] [Indexed: 10/19/2022]
|
42
|
Han W, Zhang B, Li J, Zhao S, Niu M, Jia C, Xiong S. Understanding the fine structure of intermediate materials of maize starches. Food Chem 2017; 233:450-456. [DOI: 10.1016/j.foodchem.2017.04.155] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 04/18/2017] [Accepted: 04/25/2017] [Indexed: 01/29/2023]
|
43
|
Wang H, Wang Z, Li X, Chen L, Zhang B. Multi-scale structure, pasting and digestibility of heat moisture treated red adzuki bean starch. Int J Biol Macromol 2017; 102:162-169. [DOI: 10.1016/j.ijbiomac.2017.03.144] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 03/10/2017] [Accepted: 03/26/2017] [Indexed: 01/03/2023]
|
44
|
Ma Z, Boye JI. Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review. Crit Rev Food Sci Nutr 2017; 58:1059-1083. [DOI: 10.1080/10408398.2016.1230537] [Citation(s) in RCA: 92] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Zhen Ma
- 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
|
45
|
|
46
|
Qiao D, Xie F, Zhang B, Zou W, Zhao S, Niu M, Lv R, Cheng Q, Jiang F, Zhu J. A further understanding of the multi-scale supramolecular structure and digestion rate of waxy starch. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.041] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
47
|
Zhang B, Xie F, Wang DK, Zhao S, Niu M, Qiao D, Xiong S, Jiang F, Zhu J, Yu L. An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS. Carbohydr Polym 2017; 158:29-36. [DOI: 10.1016/j.carbpol.2016.12.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 11/24/2016] [Accepted: 12/01/2016] [Indexed: 10/20/2022]
|
48
|
Kuang Q, Xu J, Liang Y, Xie F, Tian F, Zhou S, Liu X. Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.024] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
49
|
Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch. Carbohydr Polym 2017; 155:109-116. [DOI: 10.1016/j.carbpol.2016.08.063] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 07/29/2016] [Accepted: 08/19/2016] [Indexed: 11/17/2022]
|
50
|
Zhang S, Wang C, Fu X, Liu H, Yu L, Qiao Q, Jiang T. A comparison study on phase transition and structure of cornstarch in dimethyl sulfoxide and ionic liquid systems. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.07.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|