STARCH-STARKE
·
2024
·
IF 2.6
Peng Liu,Ziwan Zhou,Wenchang Zhou,Chunjia Liu,Nanfang Wang,Fan Zhang
Potato starch (PS), a naturally occurring carbohydrate biopolymer, is commonly used in the meat industry to enhance the processing and nutritional properties of meat products. This study utilizes spray drying to produce PS-based powders for the production of 3D printed beef products. The effects of incorporating PS-based materials at 1% concentrations into beef pastes are investigated, focusing on the impact on product texture, cooking properties, printing accuracy, freeze-thaw stability, and color. Additionally, the suitability of the 3D printed beef products for individuals with dysphagia is assessed using the International Dysphagia Diet Standardization Initiative (IDDSI). The 3D printed beef products containing PS-based powders are successfully manufactured and maintained their structure during printing and cooking. The addition of these powders improve moisture content, cooking yield, lightness, and reduced diameter reduction, redness, hardness, cohesiveness, and chewiness. Moreover, the results suggest that P-N, can be classified as potential level 6 diets (soft and bite-sized) according to the IDDSI framework.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Jinhu Tian,Shiguo Chen,Huiling Zhang,Haitian Fang,Yujing Sun,Donghong Liu,Robert J. Linhart,Xingqian Ye
The effect of cell wall fragments on the thermal properties and hydrolysis of potato starch were investigated. The relative degree of crystallinity of purified starch and starch with cell wall fragments were 19.7% and 20.7%, respectively. The onset temperature ( To ) and peak temperature ( Tp ) of the starch with cell wall fragments were much higher than those of purified starch, whereas the △H value of purified starch (9.5 ± 0.5 J/g) was much higher than that of the starch with cell wall fragments (7.6 ± 0.7 J/g). Moreover, slightly lower equilibrium hydrolysis of starch with cell wall fragments (78.8 ± 6.3%) and different morphologies changes between those two samples during heating were also observed. Our study demonstrated that it might be an alternative way to improve or extend the property of potato starch with the remaining of its cell wall fragments.
研究领域:
食品科学
·
植物学
✓ 已验证
DOI
高影响因子
Polymers
·
2023
·Vol. 15
·期 3
·588
·
IF 5
Nan Chen,Hao-Xiang Gao,Qiang He,Wei-Cai Zeng
Effects of tea polyphenols (TP) on the physical properties, barrier properties and functionality of potato starch-based film were determined, while the interaction mechanism between TP and starch in film and the application of this film in fruit packaging were further evaluated. TP exhibited different effects on the physical properties of potato starch-based film, including thickness (0.083 to 0.087 mm), moisture content (9.27% to 9.68%), color (ΔEvalue: 5.41 to 10.55), light transmittance (51% to 62%), tensile properties and thermal properties, and improved its barrier properties, including water vapor permeability (9.68 to 11.84 × 10−11g m−1s−1Pa−1),oxygen permeability (1.25 to 2.78 × 10−16g m−1s−1Pa−1) and antioxidant activity. According to the determination of wide-angle X-ray diffraction, Fourier transform infrared and scanning electron microscope, TP could interact with starch chains via hydrogen bonds to form non-crystal complexes, thus affecting the cross-linking among starch chains and further changing the microstructure of film. Furthermore, film incorporated with TP could improve the storage quality (including weight and texture) of blueberries, and inhibit the enzymatic browning of fresh-cut bananas during storage. All present results suggested that tea polyphenols had potential to enhance the properties and function of potato starch-based film, and the film exhibited the application prospect in fruit packaging and preservation.Keywords:tea polyphenols;potato starch;composite film;antioxidant activity;fruit packaging
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2020
·Vol. 85
·期 12
·4215-4224
·
IF 2.479
Bo Zhang,Ahmed S. M. Saleh,Chunyan Su,Bing Gong,Kun Zhao,Guoquan Zhang,Wenhao Li,Wenjie Yan
The multiscale structural, physicochemical, and digestible properties of potato starch before and after heat–moisture treatment were investigated, and further compared between repeated heat–moisture treatment (RHMT) and continuous heat–moisture treatment (CHMT). After heat–moisture treatment, there appeared partial disruption and pits on the starch granules, and the birefringence edges of HMT starch particles became blurred. Besides, the molecular weight of samples conspicuously decreased after two kinds of treatments. The crystal type of HMT starches transformed from B-type to C-type according to X-ray analysis. A decrease in the solubility and swelling power in high temperatures were identified. The pasting temperature, the gelatinization transition temperature ( T o , T p , T c ), and the slowly digestible starch (SDS) content of HMT starches were significantly higher than native potato starch, while the peak viscosity, the trough viscosity, the final viscosity, the breakdown, and the gelatinization enthalpy ( ΔH ) of RHMT and CHMT potato starches decreased compared to the native. RHMT potato starches displayed significantly higher relative crystallinity degree and gelatinization transition temperatures. The cooling process of RHMT in which the linkage between the recombinant amylose/amylopectin was enhanced compared with CHMT, which contributed to that RHMT potato starches exhibited greater advantages in practical applications. Practical Application The described RHMT and CHMT starches provide new ideas for the study of modified starch. Furthermore, this study revealed the mechanism of heat–moisture processing provided some instructions to the application of RHMT potato starch.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Jishuang Deng,Aiym Bolgazy,Xinxin Wang,Meng Zhang,Yang Yang,Hao Jiang
To investigate the effect and mechanism of water on the structure, physicochemical properties, and in vitro digestibility of starch treated with CP, different moisture content (16.7 %, 28.6 %, 37.5 %, 44.4 %, and 50 %, w /w) were used, followed by treatment with CP (40 V , 1 A, 3 mins). Results show that CP treatment preserves the Maltese cross pattern, crystal morphology, and Fourier transform infrared spectroscopy spectra of potato starch. However, significant changes were observed in molecular weight, chain length distribution, average particle size, ordered structure, and relative crystallinity. As moisture content increased, the etching effect on the particle surface intensified, leading to further reductions in molecular weight and ordered structure. Concurrently, amylose content, solubility, relative crystallinity, and resistant starch content increased. At higher water levels, water molecules exhibited protective effects, mitigating CP-induced structural damage by reducing etching and loss of molecular weight. These findings suggest that the role of water in CP treatment is complex and provide insights into the interaction between CP and water in starch properties, highlighting its potential applications in starch-based foods.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Qingyun Lyu,Jiahui Wang,Ting Li,Lijie Zhu,Lei Chen,Xi Chen,Wenping Ding
Polyphenols have various functions to improve the nutritional value, stability and organoleptic properties of foods. The purpose of this study is to explore the effects of adding naringenin on physicochemical properties of potato starch. Nuclear magnetic resonance spectroscopy and X-ray photoelectron spectroscopy showed successful combination of naringenin and potato starch. Through thermogravimetric and DSC analysis, it was found that the thermal stability of potato starch was enhanced due to the reordering of molecules after gelatinization in the temperature range of 25–160 °C, while the thermal stability of the gelatinized potato starch decreased at around 300 °C. The experimental results showed that the pasteurisation process and the amount of naringenin added led to different changes in the swelling power and solubility of the samples. The elasticity, reversibility, hardness, chewability and gelling properties of the gel samples were lower than those of potato starch. The potato starch-naringenin composite granules were found to have a higher content of resistant starch (c = 8%–20%) by digestive characterisation. There was a significant impact of naringenin on the properties of potato starch, showing potential application prospects in food industry. This study provides a basis for the application of naringenin in potato starch-based food formula.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xilu Zhang,Yongxia Fu,Han Wang,Qun Shen,Zhenyu Liu,Yuanlong Chi
The effect of deproteinized Tremella olysaccharide (DTP) on the in vitro digestion of potato starch (PS) was investigated. DTP reduced the hydrolysis rate of PS in a concentration-dependent manner, with digestion rates of 76.99 %, 72.03 %, and 29.73 % after 180 min for 0.3, 0.6, and 1.2 mg/mL DTP, respectively. DTP delayed digestion by shifting the kinetics from single-phase to biphasic behavior. It significantly inhibited pancreatic α-amylase (IC 50 = 5.76 mg/mL) by modifying the enzyme's secondary structure and reducing substrate binding. Additionally, DTP enhanced digesta viscosity, which may have contributed to the reduction in postprandial glucose release, thereby supporting its role as a potential hypoglycemic agent. However, DTP exhibited minimal glucose adsorption, binding only 1.2 % of 100 mM glucose at 1.2 mg/mL. These findings suggest that DTP reduces starch digestion primarily by inhibiting α-amylase activity and increasing digestive viscosity, providing insights into its hypoglycemic potential.
研究领域:
食品科学
·
生物化学
·
药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 101
·期 11
·4760-4767
·
IF 3.639
Lizhi Gao,Chenghao Zhang,Jun Chen,Chengmei Liu,Taotao Dai,Mingshun Chen,Ti Li
BACKGROUND Proanthocyanidins (PAS) were complexed with potato starch (PS) to prepare polyphenol–starch complexes. The pasting, rheological and retrogradation properties of the complexes were investigated. RESULTS The addition of PAS markedly affected the pasting, rheological and retrogradation properties of PS, especially at a concentration of 5% (w/w). Rapid viscosity analysis indicated that PAS significantly changed the viscosity, breakdown and setback value of PS. The rheological results showed that PAS decreased the flow behavior index and consistency coefficient, but increased the viscoelasticity of PS. Differential scanning calorimetry and X-ray diffraction indicated that PAS delayed the retrogradation of PS. Furthermore, scanning electron microscopy indicated that the morphologies of retrograded PS gels were greatly altered to a less compact structure with the presence of PAS. Moreover, Fourier transform infrared spectroscopy elucidated that PAS interacted with PS via a noncovalent interaction, and inhibited the retrogradation of PS. CONCLUSIONS The findings suggested that supplementing PS with PAS might be an effective and convenient method for modifying the physicochemical properties of PS. © 2021 Society of Chemical Industry
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
ELECTROCHEMISTRY COMMUNICATIONS
·
2016
·
IF 4.569
Liping Bao,Yongxin Tao,Xiaogang Gu,Baozhu Yang,Linhong Deng,Yong Kong
A simple but highly enantioselective system based on potato starch (PS) modified electrode was developed for electrochemical recognition of tryptophan (Trp) isomers. Due to favorability of host–guest interactions between PS and D-Trp, PS preferably combined with D-Trp compared with L-Trp, resulting in larger amount of L-Trp penetrating through the left-handed double helices of PS to the electrode surface than D-Trp. And therefore, successful recognition of Trp isomers was achieved at the PS-based electrode. The PS-based chiral recognition was temperature dependent, which was attributed to the significant influence of temperature on the H-bonds between PS and the guest molecules. The recognition efficiency was remarkably decreased after hydroxypropyl groups were introduced to PS, and the decreased recognition efficiency at the hydroxypropyl PS (H-PS) might be due to the extra steric hindrance .
研究领域:
生物化学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 11
·7286-7295
·
IF 3.612
Yuxue Zheng,Haitian Fang,Huiling Zhang,Xingqian Ye,Jinhu Tian
Summary To investigate whether the ultrasonic pre-treatments of starch will affect the octenyl succinic anhydride (OSA) esterification, different power ultrasonic pre-treatments (150, 300, 450 and 600 W) were performed on potato starch, then the OSA esterification was performed and the physicochemical as well as the emulsifying properties of the OSA starch were analysed. Results indicated that ultrasonic pre-treatments decreased the degree of substitution and reaction efficiency by 30%, regardless of the pre-treatments condition, while little differences were observed in the crystalline type and the long-range ordered structure. DSC results demonstrated that low-power ultrasound decreased the values of To and Tp , but increased ΔH , while high-power ultrasound had the opposite effect. In addition, high-power sonication improved the emulsifying capacity of OSA starch, which ranged from 189.08 ± 0.23 m 2 /g to 334.70 ± 0.35 m 2 /g, while emulsion stability decreased from 277.02 ± 10.83 min to 42.75 ± 0.08 min. Overall, the result of the present work implied that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre-treatments, and our work might provide basic theory for the preparation of OSA starch.
研究领域:
食品科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Fuchen Song,Botao Zhang,Xuesong Ge,Yijun Jiang
A strategy for preparation of self-reinforced starch films for use as hard capsule material is introduced. In this study, the hydroxypropylated-crosslinked potato starch (HCPS) was prepared and used to reinforce the hydroxypropylated-hydrolyzed potato starch (HHPS) films. The paste properties of starch samples and the morphology of starch films were investigated by a rapid visco analyzer (RVA) and scanning electron microscope (SEM), respectively. It was found that the matrix/particle interface was greatly improved after the hydroxypropylation of crosslinked starch. The strain and toughness of the starch composite films were increased by about 30% and 50% after addition of 10 wt% HCPS particles, respectively. In addition, the self-reinforced starch film also had good oxygen barrier property, with its oxygen permeating coefficient (OPC) at 5.09 × 10 −12 cm 3 ·cm/cm 2 ·s·cmHg (50% RH). The fragmentation rate of starch capsules has also decreased, indicating it is an alternative material for the preparation of hard capsules.
研究领域:
材料科学
·
制药技术
·
生物聚合物工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xianling Wei,Rui Lei,Ziqing Hu,Weidong Bai,Xiaofang Zeng,Xiaoyan Liu,Huan Xie,Jieyu Chen
In this study, the influence of tannic acid (TA)/soluble potato starch (PS) mass ratio and PS concentration on TA/PS complexes and emulsions stabilized by TA/PS complexes were studied. The size, hydrophobicity and emulsifying properties of TA/PS complexes were all controlled by TA/PS mass ratio and PS concentration. In detail, the hydrophobicity of PS ( θ ow = 48°) improved after complexing with TA to form TA/PS complexes ( θ ow max = 64°). The emulsions size decreased and then increased with increasing TA/PS ratio. Additionally, the emulsifying properties of TA/PS complexes improved by increasing PS concentration. Analysis of the interfacial tension after adsorption equilibrium (0.25 mass ratio, TA/PS complexes (13.03 mN/m), TA (14.21 mN/m) and PS (20.25mN/m)), TA and PS had a synergistic effect of stabilizing the oil-water surface. Among them, TA mainly played a role in emulsifying property, and PS mainly played a role of stabilization. All emulsions exhibited obvious creaming. However, at high PS concentration or TA/PS ratio, the creaming was prevented by formed smaller emulsion size, interface complexes networks or high viscosity (Increased from 0.004 to 0.060 Pa.s). It showed that TA/PS complexes can act as emulsifiers to improve the physical and oxidative stability of emulsions, making them suitable for delivering oxidation-sensitive fat-soluble bioactive compounds.
研究领域:
食品科学
·
化学
✓ 已验证
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）