STARCH-STARKE
·
2024
·
IF 2.6
Shaomin Kang,Jiaqi Guo,Igor S. Makarov,Mohammad Rizwan Khan,Huining Xiao,Junlong Song
Cationic starch serves as a prevalent wet-end additive in the papermaking industry. Yet, the definitive effects of the ratio between the two principal components—amylose (AM) and amylopectin (AP)—and the degree of substitution (DS) on the mechanical strength enhancement of paper sheets remain incompletely understood. This study synthesizes a series of quaternized amylose (QAM) and quaternized amylopectin (QAP) with varying DS levels and blended these derivatives in diverse ratios. Subsequently, these mixtures are integrated into pulp suspensions to ascertain the DS and the AM-to-AP ratio that optimize paper strength. These results indicate that a QAM-to-QAP blend with a DS of 0.08 at a ratio of 2:8 yielded the most pronounced improvement in paper mechanical properties. This precise formulation significantly enhances tensile, burst, and tear strength indices, increasing by approximately 55.0%, 44.4%, and 78.4%, respectively, under the most favorable conditions and with an additive dosage of 1 wt.%. This investigation provides substantive and actionable knowledge for selecting starch additives in the wet-end of papermaking, which can significantly augment the efficiency and efficacy of paper manufacturing processes.
研究领域:
造纸科学
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材料科学
·
生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Zhiqian Wang,Mingcong Fan,Kanza Hannachi,Yan Li,Haifeng Qian,Li Wang
This study aimed to investigate the effect of different proportions of red kidney bean protein (RKP) on the digestibility of co-gelatinized wheat starch (WS) and corn starch (CS), as well as explore the potential underlying mechanisms. The results showed a significant reduction in both the rate and extent of digestion for WS and CS after adding the RKP during co-gelatinization. Furthermore, incorporating RKP at 0 % to 20 % levels increased the content of resistant starch (RS) by 34.89 % and 14.43 % in the digested systems of wheat starch and maize starch, respectively, while decreasing the concentration of rapidly digestible starch (RDS) by 12.24 % and 20.39 %, respectively. Furthermore, RKP was found to inhibit α-amylase in a dose-dependent and non-competitive manner. Its interaction with starch occurred through hydrogen bonds and hydrophobic interactions, resulting in a modification of the short-range ordered structure of starch and ultimately leading to inhibition of starch digestion. The physical barrier effect of RKP on starch digestion also contributed to its inhibitory action. Considering the health-related delay in the rate and extent of postprandial starch digestion, Our findings have important inspirational value for the use of red kidney bean protein in hypoglycemic foods.
研究领域:
食品科学
·
营养学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Xiong Lin,Siwei Sun,Bailong Wang,Baodong Zheng,Zebin Guo
Lotus seed starch (LS) was enzymatically hydrolyzed by pullulanase, β-amylase and α-amylase to obtain three types of starch nanoparticles (SNPs): P-SNPs, β-SNPs and α-SNPs, respectively. The structure and physicochemical properties of lotus seed starch nanoparticles (LS-SNPs) were systematically studied by Laser particle size analysis, Scanning electron microscope (SEM), X-ray diffraction (XRD), Raman spectrometry, Nuclear magnetic resonance (NMR) and Gel permeation chromatography (GPC). The results showed that compared to LS (10,466.7 ± 230.9 nm), the D [3,2] of P-SNPs were (334.7 ± 16.2), which indicated that LS was decomposed into LS-SNPs with low degree of polymerization. P-SNPs showed the highest efficiency, with 81.74% of samples reaching the nanoscale. The particle size order was LS > β-SNPs (α-SNPs) > P-SNPs. XRD results showed P-SNPs had the highest crystallinity 65.07%. During preparation of LS-SNPs, crystal region was destroyed, and double helix structure became stronger, but no new functional groups were introduced. P-SNPs had the smallest amorphous area and also showed a minimal molecular weight and the broadest molecular weight distribution. P-SNPs had the smallest particle size and the highest crystallinity, so P-SNPs were the best of all LS-SNPs.
研究领域:
食品科学
·
材料科学
·
化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Junyu Tang,Jianwei Zhou,Xinyue Zhou,Dandan Li,Zhengzong Wu,Jinhu Tian,Enbo Xu,Donghong Liu
Resistant starch (RS) is widely used as a new type of dietary fiber, but it is still a limitation of controllable formation of microstructure and polymeric architecture for preparing single-component RS (pure-phase). In this study, RS was prepared using maize starch with two ratios of amylose to amylopectin (RAA 1:1 and RAA 1:2 ) and four pullulanase concentrations (5, 15, 25, 35 U/g) in a high-solid dynamic reaction environment of bio-extrusion. Based on the long- and short-range orders reflected by the glycosidic bonds ( 13 C NMR), chain-length distributions (SEC/FACE), single-/double-helices (FTIR), lamellas (SAXS) and crystalline pattern (XRD), the rearranged supramolecular structure of starch and their relationships with physicochemical properties (DSC and RVA) was illuminated. There were two morphologies of RS were created: 1) disordered fusion-like structure displayed by RAA 1:1 -P15 and RAA 1:2 -P35, which had the high contents of RS (54.95 and 54.19%) and short amylopectin (DP ≤ 24) (70.52% and 60.20%). The short (A chains) and extremely short (DP < 6) amylopectin could contribute to form submicro-crystallite with B1 chains in the extruded matrix at a low moisture level; 2) thinner, scalier and layered-like structure displayed by RAA 1:2 -P15 that was the transition state from thick layered strips of large granules. Its SDS content was high (33.61%) and owned the larger rearranged d Lorentz (16.97 nm). Overall, the entangled regime of amylose and amylopectin in the modifications of starch with different structural units or micro-domains in this study will provide a new idea and reference to explore the preparation of novel RS.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Polymers
·
2023
·Vol. 15
·期 3
·706
·
IF 5
Fengchao Zhou,Mingyang Dong,Jianhui Huang,Guorong Lin,Jie Liang,Shibin Deng,Chenqi Gu,Qingyu Yang
Native starch (NS) from different botanical origins (native rice/tapioca/oat starch, NRS/NTS/NOS) were hydrophobically modified by octenyl succinic anhydride (OSA), and the octenyl succinic (OS) groups were successfully introduced in the starch molecules which obtained OS-starch (OSRS, OSTS and OSOS) with different levels of modification (0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%) and degree of substitution (DS). The structural properties of the OS-starch, such as granule size, crystal, wettability and morphology were studied, and the OS-starch was used as particulate stabilizers to produce oil-in-water (O/W) Pickering emulsions. The emulsion index, droplet size distribution and microstructures of Pickering emulsions produced by different OS-starches were compared. OSA modification had almost no effect on the morphology or crystal structure types of three kinds of NS and OS-starch but markedly increased the contact angle and particle size distribution of OSRS, OSTS and OSOS. Esterification reaction of OSA and starch mainly occurred in amorphous regions of starch, and the OSA significantly improved the emulsifying capacity of OSRS, OSTS and OSOS granules and thus stabilized emulsions formed at higher levels (2.5% and 3.0%) of modification of OS-Starch exhibited better stability; the ability of OS-starch to stabilize Pickering emulsion was 3.0% OSRS > 3.0% OSOS > 3.0% OSTS, respectively. Observation and structural properties analysis of OS-starch granules and Pickering emulsion droplets showed that the number and thickness of the starch granules on the oil-water interface of the emulsion droplets increased with improvement of the OSA modification level, and an aggregation state was formed between the OS-starch granules, which was also enhanced with the OSA modification levels. These were all necessary for the Pickering emulsion stabilized by starch granules to remain in a steady state.Keywords:rice starch;tapioca starch;oat starch;Pickering emulsions;OSA;stability
研究领域:
食品科学
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化学工程
·
胶体科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2025
·
IF 3.7
Yongliang Bai,Junwei Yin,Zuanhao Liang,Yu Xia,Shuyan He,Ming Yu,Haiqiang Chen
To investigate the impact of germination on the development of deep-processed products from highland barley starch, this study systematically examined changes in the structure, composition, physicochemical properties, and related enzyme activities of starch during germination. After 72 h of germination, the contents of total starch and amylopectin in highland barley starch decreased significantly ( p < 0.05). The activities of α-amylase and β-amylase increased dramatically by 19.6-fold and 6.3-fold, respectively. Concurrently, the gelatinization enthalpy ( ΔH ) of the starch decreased significantly, whereas the syneresis rate showed a significant increase ( p < 0.05). Correlation analysis revealed that the germination treatment enhanced the activities of α-amylase and β-amylase in highland barley, which promoted the enzymatic degradation of amylopectin. This led to a significantly increased starch solubility, syneresis rate, and initial gelatinization temperature( T 0 ), while decreasing starch transparency, termination gelatinization temperature ( T c ), peak temperature ( T p ), and Δ H . The results demonstrate that germinated highland barley starch is suitable for noodle products.
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Jin Du,Yajing Qi,Alkassoumi Hassane Hamadou,Jian-Ya Qian,Bin Xu
The objective of this research was to investigate the influence of starch granule-associated lipids (SGALs) on retrogradation properties of buckwheat and wheat starches. According to the results, the removal of SGALs led to remarkable increase in the retrogradation enthalpy change of all starches and the strength of starch gels, as well as the density and short-range ordered structure of starch aggregates. The strength of starch gel experienced a rise from 3139.39 g to 3718.18 g in Tartary buckwheat, 2924.12 g to 3551.13 g in common buckwheat, and 1887.55 g to 2555.24 g in wheat, respectively. The removal of SGALs contributed to a decrease in the thermal stability of starches and an augmentation of amylose leaching during gelatinization process, which would strengthen the hydrogen bond interaction between starch molecules during cooling process, and promoting the rearrangement of the order structure of starch molecules. In general, these results indicated that the retention of SGALs could limit amylose leaching, then inhibited rearrangement and recrystallization of dissolved starch molecules, and ultimately delayed the short-term and long-term retrogradation process. This work further supplemented theoretical knowledge about SGALs in buckwheat and wheat starches, also provided a new perspective for regulating the physicochemical properties of starches.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Honglu Wang,Qinghua Yang,Uzizerimana Ferdinand,Xiangwei Gong,Yang Qu,Wenchuan Gao,Aliaksandr Ivanistau,Baili Feng,Minghui Liu
Sweet potato is attracting increased research attention because of its high nutritional value (e.g., carotene , anthocyanin , and minerals) and the wide application of its starch in foods and nonfoods. Herein, eight Chinese sweet potato varieties were investigated in terms of the physicochemical properties of starches. The lightness values of the eight sweet potato starches were higher than 90, which was satisfactory for starch purity. The average molecular weight (M W ) and amylopectin average chain length (ACL) of sweet potato starches ranged from 6.93 × 10 7 g/mol to 16.57 × 10 7 g/mol and from 21.85% to 23.00%, respectively. Su16 starch with low amylose content and a large amount of short chains exhibited low crystallinity and thermal properties. These results suggested that the molecular structure of amylose and amylopectin was the main influencing factor in determining sweet potato starch physicochemical properties. The swelling power and water solubility of the starches ranged within 20.14–30.51 g/g and 5.28%–11.71% at 95 °C, respectively. Regarding pasting properties, all the starch samples presented high peak viscosity (>5500 cP) and peak temperature (>78 °C), indicating that sweet potato starch can be used as a thickener. All eight sweet potatoes varieties showed great application potential in the food industry.
研究领域:
食品科学
·
植物学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Sixing Lai,Hexiang Xie,Hao Hu,Kefan Ouyang,Genyuan Li,Junbai Zhong,Xing Hu,Hua Xiong,Qiang Zhao
V -type granular starches (VGSs) were prepared via an ethanol-alkaline (EA) method using maize starch with different amylose contents, specifically, high amylose (HAM), normal maize starch (MS), and waxy maize starch (WS). The X-ray diffraction pattern of the native starch was completely transformed into a V -type pattern after the EA treatment, indicating a structural change in the starch granules. The VGSs prepared by HAM had highest relative crystallinity (31.8°), while the V GSs prepared by WS showed amorphous diffraction pattern. Excessive NaOH, however, would disrupt the formation of V-type structures and cause granular shape rupture. The quantity of double-helical structures, particularly those formed by amylopectin at the starch granules' periphery, significantly decreased. Conversely, single-helical structures formed by amylose increased. A notable rise in the relative crystallinity of V crystals. Four VGS samples, characterized by granular integrity, were chosen for the next investigation of physicochemical and digestive properties. VGS prepared from HAM exhibited higher granular integrity, lower cold-water swelling extent (59.0 and 161.0 cP), improved thermal stability (the value of breakdown as lower as 57.67 and 186.67 cP), and higher resistance to digestion (RS content was up to 10.38 % and 9.00 % higher than 5.86 % and 5.66 % of VGS prepared from WS and MS). The results confirmed that amylose content has a substantial impact on the microstructural and physicochemical properties of V GSs.
研究领域:
食品科学
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
Polymers
·
2022
·Vol. 14
·期 24
·5550
·
IF 4.967
Xinqing Wang,Zhenhua Huang,Zhaoyang Niu,Fangping Chen,Changsheng Liu
In recent years, with the development of green environmental protection, starch film has become of interest due to the wide availability of sources, low price, and biodegradability. Amylose/polyvinyl alcohol (PVA) blend films crosslinked with different amounts of glutaraldehyde (GLU) were prepared by a solution casting method. The cross-linking degree, water sorption, tensile property, crystallization and section morphology of the films were examined. With the increase in glutaraldehyde concentration, the cross-linking degree of the blend film was improved. The wide-angle X-ray scattering (WAXS) result indicated that cross-linking hindered the crystallization of film. The section morphology of films was examined by scanning electron microscope (SEM). The results showed that the cross-linking degree of amylose film improved while the crystallinity decreased with the increase in glutaraldehyde content. Cross-linking had no obvious effect on the water sorption property of the blend films. The cross-linking modification significantly enhanced the tensile strength and Young’s modulus, while it reduced the elongation at break of the blend films. It was found that the film with 0.5 wt % glutaraldehyde possessed the best performance: the tensile strength increased by 115%, while the elongation at break decreased by 18% even at high relative humidity (RH) of 90% compared to non-crosslinked films. The developed amylose/PVA blend films have promising application prospects as agricultural mulch films and packaging materials.Keywords:high content of amylose;amylose/PVA blend film;crosslinking;mechanical property;starch
研究领域:
材料科学
·
生物材料
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jing Zhu,Yi Gao,Xingfei Li,Cheng Lu,Xing Zhou,Long Chen,Chao Qiu,Zhengyu Jin,Jie Long
Maltogenic α-amylase (MA, EC 3.2.1.133), which shows high thermal stability, can cleave long starch chains linked by α-1,4 glycosidic bonds. And glycogen branching enzyme (GBE, EC 2.4.1.18) can increase the branching degree of starch. At high temperatures, Elevated temperatures enhanced starch solubilization, improving the accessibility of both MA and GBE to glucan chains. Therefore, ungelatinized normal corn starch (NCS) emulsion (20 % w /w, dry basis) was first pretreated with α-amylase (MA) at 70 °C for 2 h, followed by enzymatic modification using the thermostable Pyrococcus horikoshii OT3 GBE mutants (H415W and T508K) for an additional 10 h modification. The physicochemical properties of the modified starch were determined by scanning electron microscopy and X-ray diffraction, etc. The results demonstrated that the dual enzyme treatment decreased rapid digestibility by 23.07 % and retrograde enthalpy by 5.51 J/g compared to NCS. This study provides guidance for the industrial enzymatic preparation of highly branched starch.
研究领域:
食品科学
·
生物技术
·
碳水化合物化学
·
酶学
·
淀粉加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Xiuxiu Yin,Yuxue Zheng,Xiangli Kong,Shuyun Cao,Shiguo Chen,Donghong Liu,Xingqian Ye,Jinhu Tian
The effects RG-І pectin (0.5, 1, 2, 5 and 10%, w/w) on the gelatinization behaviour, gel structure and digestibility of potato starch were characterized by means of rapid viscosity analysis (RVA), rheometry, scanning electron microscopy (SEM) and in vitro digestion. Results indicated that the addition of RG-I pectin significantly decreased the peak and breakdown viscosity and prolonged the pasting temperature of potato starch, but increased the setback viscosity. Meanwhile, the swelling power and amylose leaching of starch granules were restrained because of RG-I pectin adsorption on the starch granules surface. The presence of RG-I pectin also decreased the G’ values of potato starch gel but increased the tan δ values (especially for 1%), indicating that RG-І pectin decreased the 3D network formation of potato starch gel. The microstructure analysis indicated that RG-I pectin decreased the formation of the gel structure, which might place constraints on the relative amylose concentration in the continuous phase. The addition of RG-I pectin also reduced the rapidly digestible starch (RDS) content and increased the slowly digestible starch (SDS) content, while no significant differences of resistant starch (RS) content was observed. Those results indicated that RG-I pectin could affect the physicochemical properties of potato starch and modulate its digestibility and might be a potential option for producing starchy food with lower digestibility.
研究领域:
食品科学
·
化学工程
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）