BIORESOURCE TECHNOLOGY
·
2014
·
IF 5.039
Cuixia Chen,Shaopeng Ding,Dezheng Wang,Zhimin Li,Qin Ye
In this study, the production of succinic acid from cassava starch and raw cassava instead of glucose by Escherichia coli NZN111 was investigated. During the two-stage fermentation, simultaneous saccharification and fermentation (SSF) was applied in the anaerobic stage. The results showed that both the productivity and specific productivity in the process conducted at 40 °C were higher than those in the cultivation conducted at 37 °C. The yield of succinic acid based on the amount of added starch reached the highest level 0.86 g/g and cassava starch was almost totally hydrolyzed in the SSF process. With the improved cell density, 127.13 g/L of succinic acid was obtained. When the liquefied crude cassava powder was used directly in SSF, 106.17 g/L of succinic acid was formed. The result showed that crude cassava powder could be another cheap raw material for succinic acid formation.
研究领域:
生物工程
·
微生物学
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产品关联
DOI
PubMed
高影响因子
Nanomaterials
·
2020
·Vol. 10
·期 4
·755
·
IF 4.324
Lijie Huang,Hanyu Zhao,Tan Yi,Minghui Qi,Hao Xu,Qi Mo,Chongxing Huang,Shuangfei Wang,Yang Liu
Because of its non-toxic, pollution-free, and low-cost advantages, environmentally-friendly packaging is receiving widespread attention. However, using simple technology to prepare environmentally-friendly packaging with excellent comprehensive performance is a difficult problem faced by the world. This paper reports a very simple and environmentally-friendly method. The hydroxyl groups of cellulose nanofibrils (CNFs) were modified by introducing malic acid and the silane coupling agent KH-550, and the modified CNF were added to cassava starch as a reinforcing agent to prepare film with excellent mechanical, hydrophobic, and barrier properties. In addition, due to the addition of malic acid and a silane coupling agent, the dispersibility and thermal stability of the modified CNFs became significantly better. By adjusting the order of adding the modifiers, the hydrophobicity of the CNFs and thermal stability were increased by 53.5% and 36.9% ± 2.7%, respectively. At the same time, the addition of modified CNFs increased the tensile strength, hydrophobicity, and water vapor transmission coefficient of the starch-based composite films by 1034%, 129.4%, and 35.95%, respectively. This material can be widely used in the packaging of food, cosmetics, pharmaceuticals, and medical consumables.Keywords:cassava residue;cellulose nanofibril;modified;cassava starch;composite film;nanocomposite
研究领域:
材料科学
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环境科学
·
纳米技术
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食品科学
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产品关联
DOI
PubMed
高影响因子
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
·
酶学
·
淀粉化学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2021
·
IF 5.182
Tao Xu,Weisu Huang,Jiajia Liang,Yongheng Zhong,Qi Chen,Fan Jie,Baiyi Lu
The different health effects between starch and whole flour from tubers are rarely studied. Here, we investigated the effects of cassava flour (CF), cassava starch (CS), potato flour (PF), and potato starch (PS) on gut health and gut microbiota of normal rats. Feed analysis showed that CF and PF diet provided significantly more slowly digestible and resistant starch, less rapidly digestible starch. Compared with rats fed with PS and CS diets, rats fed with PF and CF diets gained less body weight and have tighter intestinal barrier. Butyric acid contents were increased by tuber flours. CF and PF selectively promoted the relative abundance of Akkermansia and Eubacterium ruminantium in cecal and colonic content. In conclusion, tuber flour has intestinal protection, body weight control, and gut microbiota improving ability compared with starch. The different composition of starch might be the basis for these effects.
研究领域:
营养学
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胃肠病学
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微生物学
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DOI
PubMed
高影响因子
ENERGY & FUELS
·
2018
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IF 3.024
Jin Tan,Chenguang Wang,Qi Zhang,Longlong Ma,Minghong He
A novel and efficient method for the use of non-edible cassava to synthesize biofuel precursors with long carbon chains in two steps was proposed. The finally produced precursors were based on the decomposition of cassava and condensation between furans and levulinates. The reaction parameters for levulinate production from cassava were optimized, and the results showed that the highest carbon mole yield of levulinates was up to 51.3% at 473 K, 4.0 MPa N2, and 6.0 h. After that, precursors with yields of 88.0 and 90.5% could be obtained when the mole ratios between furans and levulinates were 1:1 and 2:1, respectively. Characterization of precursors using elemental analysis, 13C nuclear magnetic resonance, gel permeation chromatography, and Fourier transform infrared spectroscopy demonstrated that different and intersecting routes of condensation resulted in the complex components of precursors. Moreover, the mechanism of condensation was proven to excessively depend upon the mole ratio between furans and levulinates in this investigation. This technical route indicates a simple and feasible method to produce renewable biofuel with long carbon chains from cassava directly.
研究领域:
生物化学
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可再生能源
·
有机合成
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产品关联
DOI
高影响因子
Journal of Biobased Materials and Bioenergy
·
2014
·Vol. 8
·期 1
·35-42
·
IF 0.586
Wang Xuyu,Wang Sai,Yin Xueqiong,Chen Junhua,Zhu Li
Activated carbon (AC) was prepared from cassava residue using a two-step activation, including carbonization and subsequent KOH activation. The conditions of activation were optimized through single factor and orthogonal experiments. Heating at 700 °C for 90 min resulted in a charcoal
yield of 20%, the optimal condition for carbonization. Factors affecting surface area (S
BET) were KOH/char ratio > activation temperature > activation time. The porous structure of the AC was characterized using the physical adsorption of N2 at 77 °K.
AC with a S
BET of 460–2655 m2/g and pore volume of 0.41–1.198 cm3/g were prepared. Prepared AC had a high proportion of micropores (range: 83.0–92.0%) compared to mesopores. The average diameters of the micropores and mesopores were
in the range of 0.991–1.093 nm and 19.37–37.97 nm, respectively. The highest adsorption capacities for formaldehyde and iodine were 295 mg/g and 1387 mg/g, respectively. SEM images demonstrated the topographic structure of the AC.
研究领域:
材料科学
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环境工程
✓ 已验证
DOI
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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产品关联
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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产品关联
DOI
PubMed
高影响因子
STARCH-STARKE
·
2019
·
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
RSC Advances
·
2015
·Vol. 5
·期 17
·12624-12637
·
IF 3.84
Haifeng Su,Yun Zhao,Maolin Wang,Yuanjian Xu
Classic chemical mutagenesis has a demonstrated potential to create a strain of Clostridium with improved fermentation performance for obtaining high butanol yield. However, screening methods to select the desired bacterial phenotype from large populations are not currently feasible or readily available. In this paper, a simple, novel screening method to select target strains by using trypan blue dye as an indicator in solid starch media to detect the target mutant bacterium was devised. A well performing mutant strain Clostridium beijerinckii no. 15 was obtained using this screening method. It was derived from wild-type C. beijerinckii NCIMB 8052 by N-methyl-N′-nitro-N-nitrosoguanidine (NTG) mutagenesis, and its fermentative capability for producing butanol was investigated, using hydrolysate of fresh cassava and other substrates. The mutant strain C. beijerinckii no. 15 produced a maximum yield of 15.06 g L−1 butanol and 23.78 g L−1 total solvents, when the fresh cassava substrate was given a simple pretreatment at 121 °C for 1 h. For other substrates, the highest butanol yields: 20.67 g L−1 from glucose, 17.96 g L−1 from liquefied dextrin, and 13.59 g L−1 from liquefied corn powder (P ≤ 0.05) were also achieved. Experimental trials showed that the mutant strain had a significantly greater fermentation ability, and produced a high-yield butanol from fresh cassava hydrolysates. Further research showed that the highest overall yield of butanol resulted from the improvement of enzymatic activity of C. beijerinckii no. 15's α-amylase (P ≤ 0.05). Also, the protein structure of the α-amylase was predicted and its amino acid mutation sites were analyzed. Results revealed that these mutant amino acids may have somehow improved α-amylase activity and thus, led to producing more butanol. Our research will contribute to efforts to develop C. beijerinckii fermentation of fresh cassava to produce butanol.
研究领域:
微生物学
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生物技术
·
发酵工程
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
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
·
生物化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
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
·
材料科学
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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）