JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2020
·
IF 4.192
Yu Wang,Xiaoxiao Li,Hangyan Ji,Danni Zheng,Zhengyu Jin,Yuxiang Bai,Birte Svensson
Gelation of starch is a process during short-term retrogradation. However, long-term retrogradation always leads to the quality deterioration of starch-based food. In this work, a new type of modified tapioca starch (MTS) gel with maintained short-term gelation strength and retarded long-term retrogradation was prepared using a novel recombinantly produced and characterized 4-α-glucanotransferase (TuαGT). In the resulting MTS, the exterior chains of the amylopectin part were elongated and the content of amylose was reduced because of the disproportionation activity of TuαGT. The retrogradation analysis demonstrated that the MTS possessed highly weakened long-term retrogradation characteristics as compared to the native starch. Most importantly, the strength of the gel formed by regelatinized MTS is very close to that of gelatinized native tapioca starch when storing below 30 °C. These findings provide a starting point for developing a novel method for the enzymatic modification of the starch-based gels.
研究领域:
食品科学
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酶学
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淀粉化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Bo-Ru Chen,Yun Xiao,Murtaza Ali,Fei-Yue Xu,Jian Li,Rui Wang,Xin-An Zeng,Yong-Xin Teng
This study aims to investigate the effect of pulsed electric field (PEF) assisted OSA esterification treatment on the multi-scale structure and digestive properties of cassava starch and structure-digestion relationships. The degree of substitution (DS) of starch dually modified at 1.5–4.5 kV/cm was 37.6–55.3 % higher than that of starch modified by the conventional method. Compared with native starch, the resistant starch (RS) content of esterified starch treated with 3 kV/cm significantly increased by 17.13 %, whereas that of starch produced by the conventional method increased by only 5.91 %. Furthermore, assisted esterification at low electric fields (1.5–3 kV/cm) promotes ester carbonyl grafting on the surface of starch granules , increases steric hindrance and promotes the rearrangement of the amorphous regions of starch, which increases the density of the double-helical structure. These structural changes slow down starch digestion and increase the RS content. Therefore, this study presents a potential method for increasing the RS content of starch products using PEF to achieve the desired digestibility .
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Guangjia Lv,Dehai Li,Yihong Bao,Yajuan Qin,Xuan Zhang,Fei Xu,Kexue Zhu,Yutong Zhang,Yanjun Zhang
This study investigates the influence of weakly polar methoxy groups and nonpolar carbon–carbon double bonds in phenolic acids (PAs) on the physicochemical characteristics and digestibility of cassava starch (CS) using vanillic acid (VA), syringic acid (SA), ferulic acid (FA), and sinapic acid (EA). Both methoxy groups and carbon–carbon double bonds are shown to modify molecular phase distributions, reduce the energy gap ( ΔE ), and increase electron localization. These changes enhance the overall hydrophobicity and activity of PAs, thereby enhancing their ability to bind with starch and form hydrogen bonds. Additionally, methoxy groups and carbon‑carbon double bonds can enhance the crystallinity of the complex, reduce gelatinization viscosity, improve thermal stability, and reduce digestibility. Notably, EA, with the most methoxy groups and carbon–carbon double bonds, exhibits the lowest ΔE (3.9105 eV), the highest resistant starch content (47.79 ± 0.60 %), and the most significant reduction in glycemic-index (GI) (71.52 ± 0.54 %). Finally, carbon–carbon double bonds demonstrate a more pronounced effect than methoxy groups in improving the physicochemical properties and digestibility of starch, confirming the substantial potential of nonpolar molecular groups in improving starch characteristics. These findings provide valuable insights for starch modification techniques and the development of low GI food products.
研究领域:
食品科学
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生物化学
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PubMed
高影响因子
STARCH-STARKE
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2019
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IF 1.795
Li Guo,Hui Li,Lu Lu,Feixue Zou,Haiteng Tao,Bo Cui
To illuminate the relationship between the branch chain structures and physicochemical characteristics of cassava starch and to expand the range of its functionality, cassava starch granules are modified with sequential α-amylase from hog pancreas , barley β-amylase, and transglucosidase from Aspergillus niger . The molecular weight and amylose contents of the enzyme-modified starches decrease, and the modified starches exhibits increased numbers of short and medium chains and a higher branch density compared with those of control starch. The crystal pattern is transformed from A-type to a mixture of A-type and V-type, and the crystallinity is reduced. The enzyme-modified starches exhibits increased solubility and paste clarity, a more homogeneous crystal distribution, and reduced gelatinization temperatures, gelatinization enthalpy, and viscosity compared with those of control starch. The enzyme-treated starches exhibit a larger elasticity modulus, a viscous modulus, and a reduced loss angle tangent when the range of the transglucosidase treatment time is from 2 to 4 h, whereas the opposite effect is observed when the transglucosidase treatment time ranges from 8 to 10 h. These findings demonstrate that the rheological properties of the enzyme-modified starch are significantly dependent on the time of the transglucosidase treatment. Thus, triple enzyme modification may supply a new potential method to obtain the expected hydrophilic, rheological, and thermal properties of cassava starch.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Xiuli Wu,Xiangxuan Yan,Bingqian Zhang,Qing Zhang,Xiaojia Zhang,Jianwen Zhang,Xuexu Wu
Insufficient hydrophobicity and mechanical properties pose significant challenges in the development of starch-based degradable films. This study prepared modified (crosslinked, acetylated, and crosslinked & acetylated) cassava starch films, and different concentrations of strengthening agents (polyvinyl alcohol, sodium alginate, gelatin, and hyaluronic acid) were added to produce modified starch composite films. The physical properties, structure characteristics, and degradability of these films were systematically evaluated. The dual-modified (crosslinked & acetylated) starch film exhibited superior hydrophobic properties (contact angle = 90.04°), and the addition of strengthening agents significantly enhanced the tensile strength of the composite films ( p < 0.05). Fourier transform infrared spectra confirmed that the strengthening agents interacted with starch through hydrogen bonding. Additionally, the hyaluronic acid-starch composite film exhibited the most rapid degradation in soil (53 % weight loss after 30 days of storage) and achieved the highest comprehensive score for physical properties. This film combined exceptional hydrophobicity and mechanical properties, making it an ideal candidate for food packaging applications. These findings suggest that the hyaluronic acid-starch composite film has broad potential applications in the field of degradable food packaging films.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
·
IF 8.5
Jianyu Huang,Cai Ying,Xiaoqiong Li,Jian Kuang,Jianqiang Li,Tao Huang,Jinjun Li
In this experiment, the effects of different concentrations of cassava starch (CS) on the gel behavior of faba bean protein (FBP) were studied, focusing on the structural characteristics, gel characteristics and physical and chemical characteristics of the gel system. Specifically, with the increase of CS concentration from 4 % to 12 %, the morphology of the sample changed from fluid to gel solid. From the molecular structure, different concentrations of CS affected the secondary and tertiary structures of FBP protein, which made aromatic amino acids move to the surface of protein and promoted the transformation from α-helix to β-sheet. In addition, free sulfhydryl groups are converted into disulfide bonds, which increases the number of hydrogen bonds in the system. Microscopically, high temperature treatment leads to the cracking of CS and FBP structures, which enhances the noncovalent interactions between them, and forms a compact and smaller pore three-dimensional network structure, providing more channels for external moisture to transfer to the inside. From the gel characteristics, the water holding capacity, viscoelasticity and mechanical behavior of the composite gel were improved when the concentration of CS was 6 %-12 %. This work provides reference for the application of cassava starch-faba bean protein gel in specific food and medicine fields.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
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2015
·Vol. 91
·期 4
·977-984
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IF 2.349
Hong Li,Yiming Liu,Xin Gao,Xingang Li
Background Dehydration of biomass-based fermentation product is an essential process in the production of biofuels ethanol for industrial applications. Cassava starch, an adsorbent with high efficiency, can be fermented after saturating with water, which overcomes the shortcomings of high energy consumption bioethanol production. Therefore, the aim of the present study was to prepare cassava starch-based adsorbents with high adsorption efficiency that do not affect fermentative production. Results Porous cassava starch granules, which can be fermented to produce biofuel ethanol, were formed through the partial hydrolysis of starch using amylase and ultrasonication. The structural changes in cassava starch granules were also studied to prove that porous starch could be reused as feedstock for biomass-based fuel ethanol production after adsorption. Finally, an adsorption experiment proved that the modified cassava adsorbents had better absorptive properties than the native cassava. Conclusion These structural changes in cassava starch granules showed that porous starch is an efficient adsorbent that can be reused after adsorption as feedstock for fuel ethanol, which increases the energy efficiency of ethanol–water azeotrope separation. © 2015 Society of Chemical Industry
研究领域:
生物工程
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化学工程
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DOI
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
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2023
·Vol. 24
·期 14
·11480
·
IF 5.6
Wei Mao,Jiawen Hao,Lingyu Zeng,Hao Wang,Hao Xu,Jinghong Zhou
Herein, we report the synthesis of bimetal–organic frameworks (BMOFs) with both Brønsted and Lewis acidities, in which phosphotungstic acid (PTA) was encapsulated in BMOFs. It is efficient in converting starch to 5-hydroxymethyl-furfural (HMF) in deep eutectic solvents (DESs) such as choline chloride and formic acid. The highest yield of HMF (37.94%) was obtained using P0.5/BMOFs1.0to catalyze starch in a mixed solvent system comprising DESs and ethyl acetate (EAC) (v/v; 2:3) at 180 °C and a reaction time of 10 min. Employing a DES as a cocatalyst and solvent reduced the use of organic solvents. The catalyst showed adequate reusability, and the HMF yield only decreased by 2.88% after six cycles of reuse compared with that of the initial catalyst. This study demonstrates the application potential of BMOFs in the conversion of biomass to useful molecules with commercial and/or research value.Keywords:bimetal–organic frameworks;phosphotungstic acid;loading;cassava starch;catalysis
研究领域:
化学工程
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生物质转化
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DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2022
·
IF 6.449
Lingyu Zeng,Wei Mao,Jiawen Hao,Guirong Ye,Xueping Song,Ling Zeng,Shuangfei Wang,Jinghong Zhou
Starch , as one of the most abundant natural polysaccharides , is regarded as a sustainable material due to its renewability, biodegradability, and modifiability, and is widely used as an excellent industrial material. However, as a polyhydroxyl polymer, native starch has low solubility in most situations due to its network structure formed by intramolecular and intermolecular hydrogen bonds, which limits its industrial application. In this study, the solubility of cassava starch (CS) in a series of acidic, neutral, and alkaline deep eutectic solvents (DESs) was investigated. Relatively high solubilities of 52.8 wt%, 11.4 wt%, and 10.2 wt% were obtained in choline chloride/formic acid (CF), ethylammonium chloride/ethylene glycol (EE), and choline chloride/diethanolamine (CD), respectively. The dissolution behavior of CS in pure mixtures of these DESs and in DESs/water mixtures (2:8) was also compared. The results of gel permeation chromatography (GPC) analysis showed that the weight-average molecular weights (Mw) and number-average molecular weights (Mn) were ranked in the order CF > EE > CD. The same pattern was observed for the DESs/water mixtures (2:8), although the reduction in Mw and Mn was less distinct than in the pure DESs. The results of X-ray diffraction, small-angle X-ray scattering, and scanning electron microscope observations were consistent with the GPC data, i.e., the hydrolysis ability of CS was higher in the acidic DESs (CF) compared to the neutral (EE) and alkaline (CD) DESs. The dissolution behaviors of CS in the DESs/water mixtures were affected by the structure of the DESs and their water content. These results demonstrate that aqueous DESs serve as excellent media for starch dissolution. Moreover, this study provides a comprehensive understanding of the solubilization behavior of CS in different aqueous DESs and provides insights into the development of novel starch-based materials using DESs.
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Zhenjiong Wang,Hua Zhu,JunNan Huang,Zan Ge,Jing Guo,Xiangyu Feng,Qing Xu
High performance of starch-based wood adhesives (SWAs) is important for their industrial applications. In this study, we designed and demonstrated the use of different types of acrylic ester for improving the bonding performance of SWAs. Results showed that the addition of acrylic ester as the co-monomer showed significantly the bonding capacity and hydrophobicity of SWAs. Furthermore, SWAs added hexyl acrylate could improve the shear strength to 11.23 MPa and 5.63 MPa in dry and wet states, respectively. Further analysis found that the improved bonding performance of SWAs could be attributed to the low minimum film-forming temperature, the enhanced the film-forming rate and the improved hydrophobicity by the addition of hexyl acrylate. These results offer a major development in the preparation of high-performance bio-based wood adhesives.
研究领域:
材料科学
·
林产化学加工工程
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DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Hui Chang,Sameh A. Korma,Jian Chen,Tao Yang
Traditional packaging materials easily cause white pollution, developing green biological packaging is highly important for environmental sustainability. In this study, double-modified tapioca starch (DMTS) was prepared and characterized. Further, clove essential oil (Ceo) at concentrations of 0.5 %/0.75 %/1.0 %/1.25 % (wt%) was loaded into the DMTS film matrix to develop an applicable active packaging material. XRD analysis and FT-IR results revealed that esterified starch was successfully prepared, the DM/CS/Ceo films had a dense intermolecular network, and the Ceo was successfully incorporated into the polymer matrix. The performance test results demonstrate well-performing mechanical, hydrophobic, and antioxidant properties of Ceo series composite films. Specifically, the EAB of the 1.25 % Ceo film increased by 10.7 %, the water contact angle increased by 18.89°, and the DPPH free radical clearance increased by 12.79 times compared to that of the DM film. In addition, the inhibition rates of the 1.25 % Ceo film against Escherichia coli and Staphylococcus aureus reached 86.51 % and 86.84 %, respectively. These results indicate that Ceo films have tremendous potential application value in prolonging food storage life.
研究领域:
食品科学
·
材料科学
·
环境科学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Shengyang Ji,Minghao Xu,Ye Li,Yucheng Zou,Zhenjiang Zhou,Xi Zhao,Jianfu Shen,Baiyi Lu
Understanding the printability and underlying mechanisms of starch food systems is crucial for the industrial application of 3D food printing. This work investigated the effect of fatty acids with various degrees of unsaturation and chain lengths on the three-dimensional (3D) food printing precision of cassava starch (CS) gel and its mechanism. Results showed that fatty acids with shorter chain lengths and higher unsaturation levels improved printing precision. These modifications increased the average molecular size ( R h ) and crystallinity of starch, with shorter fatty acid chains reducing the percentage of amylopectin chains for 6 < X ≤ 12, while higher unsaturation levels increased the proportion of amylose chains for 100 < X ≤ 1000. These changes in starch multi-scale structure contributed to a decline in the T 23 of the printing ink, which in turn resulted in an increase in elastic modulus (G′) of the gel system, thus eventually enhancing the self-supporting properties and improving the printing precision of the 3D printed product. This research presents valuable insights into the use of lipids in 3D printing of starchy foods.
研究领域:
食品科学
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生物材料学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）