STARCH-STARKE
·
2024
·
IF 2.6
Wendie Hu,Bing Liu,Yao Wen
In this paper, ultrasound-assisted method and deep eutectic solvent (DES) are used to extract polysaccharides from Porphyra haitanensis . The single-factor experiment is carried out first, and then the response surface experiment is designed to obtain the optimal process conditions. The optimal extraction conditions are the molar ratio of choline chloride to oxalate of 1:1, the water content of DES of 60%, the solid–liquid ratio of 1:60 g mL −1 , the time of 120 min, the power of 200 W, and the temperature of 80 °C, with the extraction yield of 4.42%. And the yield of P. haitanensis polysaccharides (PHPs) is 3.14% and 3.31% by water immersion and ultrasonic water extraction, respectively, indicating that the DES extraction method is superior to these two methods, and the optimization effect is good. The extracted polysaccharides are tested for biological activity after separation and purification on DEAE and Sephadex G-75 columns. The results of α-glucosidase inhibitory activity and α-amylase inhibitory activity show that PHPs have certain antioxidant activity. 1,1-Diphenyl-3-nitrophenylhydrazine (DPPH) and 2,2-diazo-di-3-ethylbenzothiazolin-6-sulfonic acid (ABTS) free radical scavenging assays show that PHPs have certain antiglycemic activity.
研究领域:
食品科学
·
生物技术
·
药物化学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Guichun Huang,Zhongxia Guo,Jia'na Tan,Qingrui Xu,Chaoyang Wei
Naematelia aurantialba ( N. aurantialba ) is a fungus rich in polysaccharides with medicinal and edible properties. Polysaccharides are the main active components of N. aurantialba ; however, their biological activities and functional properties have not been widely explored. In this study, the ultrasonic extraction process for N. aurantialba polysaccharides (NAP) is optimized, and the physicochemical, functional, and antioxidant activities of the homogeneous fraction (NAP) are investigated. The optimal extraction conditions are a liquid–solid ratio of 50 mL g −1 , ultrasonic power of 430 W, ultrasonic time of 32 min, resulting in an extraction rate of N. aurantialba polysaccharides of 48.68% ± 0.83%. NAP has a molecular weight of 915 kDa. The monosaccharide composition of NAP is as follows: mannose (59.04% ± 0.12%), xylose (23.89% ± 0.03%), glucuronic acid (14.07% ± 0.24%), galacturonic acid (2.12% ± 0.02%), and glucose (0.76% ± 0.02%). NAP exhibites water and oil retention capacities of 14.62 ± 0.25 g g −1 and 23.73 ± 0.85 g g −1 , respectively. Furthermore, NAP demonstrates favorable moisture absorption and retention properties. The results show that NAP has a significantly stronger antioxidant effect, as demonstrated by its concentration-dependent scavenging of ABTS, DPPH, and hydroxyl radicals.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Ziwen Chen,Hang Liu,Chaoxi Zeng,Qingming Li,Huiping Xia,Zhirenyong Zhang
In this study, novel high internal phase emulsions (HIPEs) ( φ oil = 0.8) are successfully stabilized using 0.5% w/v starch nanocrystals (SNCs) and 0.05% w/v bull serum albumin (BSA) complex. For this purpose, the SNCs are made hydrophobic through modifications with different concentrations of BSA (0–0.5%) before being used for synthesizing stable HIPEs. The dispersion solutions show that composite particles are better at stabilizing emulsions when the BSA concentration is at least 0.05% w/v. Similarly, the inner gel texture in HIPEs can be easily formed using SNCs-BSA complexes at mere concentration of 0.5% w/v and 0.05% w/v, respectively. The stability of emulsions increases with increasing BSA concentration. Besides, mixing the composite particles to yield HIPEs can also be applied in more complicated outer environments due to its excellent gel properties over a wider range of pH value. These show that a novel and stable Pickering high internal phase emulsion gel can be potentially formed by adjusting proportion of BSA coated in SNCs. The food-grade and environmental-friendly SNCs-BSA composite particles are ideal for sustainable development around the world, and therefore, this study can provide insights into their applications for food, pharmaceutical, cosmetic, 3D printing, and other fields.
研究领域:
食品科学
·
材料科学
·
生物技术
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Liuyang Xiao,Jingru Zhang,Yumin Huang,Xiaofan Yang,Zhaojun Wei,Lihong Han
Very small granule starch is a good source for effective Pickering emulsion stabilizers. In this study, native Agriophyllum squarrosum ( A. squarrosum ) starch (N-AS) and native quinoa starch (N-QS) are modified by octenyl succinic anhydride (OSA), and the physicochemical as well as the emulsifying characteristics of two modified starches are evaluated. Fourier transform infrared spectroscopy (FTIR) shows that the esterification reactions between OSA and the two starches are successful, and the substitution effect of OSA-modified A. squarrosum starch (OSA-AS) is better than that of OSA-modified quinoa starch (OSA-QS). X-ray diffraction (XRD) analysis shows that OSA modification does not alter the crystal type of the starch particles. OSA modification increases the particle size and hydrophobicity of both starches, and the particles of OSA-AS are smaller than that of OSA-QS, which corresponded to the fact that N-AS possesses a smaller particle size compared to native N-QS. OSA-modified starches are arranged at the interface of oil–water to stabilize the emulsion. The OSA-AS displays better performance of stabilizing emulsion than OSA-QS. The Pickering emulsions formed by all OSA-modified starch samples are mainly elastic gel-like emulsions. In summary, OSA-AS is more suitable for Pickering emulsion stabilizer than OSA-QS.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Junhui Li,Jinjun Li,Yuanhao Deng,Yizhou Fang,Shan Li,Shiguo Chen
Starch inclusion complexes are gaining interest due to their enhanced functional properties and potential health benefits. Both freeze-thawing and ultrasound are recognized as effective physical methods to induce the formation of V-type starch inclusion complexes. However, the combined effects of these treatments on starch complex formation have not been fully elucidated. This study aims to investigate the synergistic impact of ultrasound and freeze-thaw treatments on the production of corn starch–glycerin monostearin complexes (GMS), examining their structural and digestive properties. The findings, supported by X-ray diffraction (XRD) and complexing index analyses, indicate a synergistic effect from the combined treatment in creating V-type starch–lipid inclusion complexes. Scanning electron microscopy (SEM) shows that the application of freeze-thaw cycles and ultrasound leads to the release of amylose molecules, enhancing their interaction with lipid molecules. The starch–lipid complexes formed through this process exhibit a highly ordered structure and increased resistance to enzymatic digestion in an in vitro model. These results offer valuable insights into the development of starch-based foods with slower digestibility, which could have implications for dietary management and the functional food industry.
研究领域:
食品科学
·
营养学
·
生物物理学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Lian Li,Jia Zheng,Li Yao,Hong Wang,Yiyi Lv,Guichun Huang,Shuyi Qiu,Xiangyong Zeng,Chaoyang Wei
Baijiu distillers' grain is a solid waste after the fermentation of grains, and their high added value and deep processing and utilization require further study. This study uses the enzyme and microwave coassisted method to extract Baijiu distillers' grain polysaccharides (DGPs). Through optimization of the single-factor test and response surface methodology (RSM), the optimal conditions are solid–liquid ratio 1:30, enzyme time 50 min, enzyme temperature 50 °C, enzyme pH 5.0, microwave time 6 min, and microwave power 480 W, with a maximum DGP yield of 3.98% ± 0.03. DGP is purified by DEAE-Sepharose cellulose ion exchange chromatography to obtain four fractions, namely DGP-1, DGP-2, DGP-3, and DGP-4; the molecular weights are 2224.05, 90.99, 1478.16, and 346.19 kDa, respectively, and the main monosaccharide components are Man and Glc. The antioxidant assay shows that the four kinds of DGPs have different free radical scavenging capacities, among which DGP-2, DGP-3, and DGP-4 have good antioxidant activities. Therefore, DGP can be used as a potential natural antioxidant.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2016
·
IF 1.523
Jianhua Liu,Hu Li,Jinhong Wu,Fan Xie,Juan Zhang,Zhengwu Wang
Phosphoryl oligosaccharides (POs) are a new type of functional oligosaccharide that promote the absorption of calcium. Canna edulis Ker (edible canna) starch contains a small amount of phosphorus and may be a source in the production of POs. Herein, the POs fraction was separated from Canna edulis Ker starch for the first time using enzymatic reactions that produce isomalto-oligosaccharides (IMOs). Fourier transform infrared (FT-IR) spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, and high-performance anion exchange chromatography (HPAEC) were used to determine the presence and composition of the isolated POs. The POs that were obtained from Canna edulis Ker starch were mainly composed of phosphoryl maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose. These findings provide new insight into the simultaneous production of IMOs and POs from Canna edulis Ker starch by enzymatic reaction.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2020
·
IF 2.226
Yuxue Zheng,Weixuan Sun,Wenhan Yang,Shiguo Chen,Donghong Liu,Jinhu Tian,Xingqian Ye
The study describes the effects of xanthan gum (0.5–2.0%) on the in vitro digestibility and rheological and pasting properties of kudzu ( Pueraria lobata ) starch pastes. The flow behavior index ( n ) shows a decrease in trends (from 0.43 to 0.31) as the xanthan gum concentration increases, indicating pseudoplastic behavior. Dynamic viscoelasticity analysis indicate that the elastic ( G ′) and viscous ( G ″) moduli increase in the presence of xanthan gum, suggesting a strong interaction between xanthan gum and kudzu starch in the composite system. All concentrations of xanthan gum result in increased elasticity ( G ′ > G ″). Pasting properties reveal that the peak and final viscosity of the xanthan gum–kudzu starch dispersion decreases with the increasing concentration of xanthan gum, highlighting the importance of xanthan gum in controlling overall viscosity. The addition of xanthan gum also decreases the hydrolysis of kudzu starch during in vitro digestion.
研究领域:
食品科学
·
生物物理学
·
营养学
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2025
·
IF 2.7
Yanqu Cai,Haotian Chen,Yao Wen,Haiyun Chen
To contribute to the development of natural plants in the field of medicine, the study investigates optimization of the best process of extracting polysaccharides of Eleusine indica (L.) Gaertn polysaccharide (EIGP) with water as a solvent and the bioactivity of EIGP in vitro. EIGPs were extracted by an ultrasonic-assisted method using water as a solvent; a one-factor experiment was carried out first, and then a response surface experiment was designed according to the four-factor and three-level design by using the Design-Expert software. The polysaccharide extract of Eleusine indica (L.) Gaertn (EIG) was eluted with a DEAE column and Sephadex G-75 column to obtain the purity of polysaccharides. The purified polysaccharide was then subjected to preliminary antioxidant and hypoglycemic activities by enzyme inhibition and in vitro free radical scavenging assays. The optimal extraction conditions were ultrasonic power of 240 W, solid–liquid ratio of 1:17 g/mL, time of 31 min, and temperature of 50°C, under which the polysaccharide extraction rate of EIG was 11.50% and the purity was 73.45%. In the bioactivity study of polysaccharides, the results were as follows: in the α-glucosidase inhibitory activity assay, the IC 50 of these polysaccharides and acarbose were measured to be 59.84 and 4.4 × 10 −4 mg/mL, respectively; in the α-amylase inhibitory activity assay, the IC 50 of these polysaccharides and acarbose were measured to be 59.98 and 0.2173 mg/mL; in the DPPH• radical scavenging activity assay, the IC 50 of the polysaccharide and Vitamin C (VitC) were measured to be 43.95 and 0.0126 mg/mL, respectively; in the ABTS• + scavenging assay, the IC 50 of the polysaccharide and VitC were measured to be 0.4188 and 0.004 mg/mL, respectively. In this thesis, the process of extracting polysaccharides from EIG with water as a solvent was investigated and optimized. The bioactivity study experiments showed that EIGPs-1, purified from EIG, have certain antioxidant and hypoglycemic activity.
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2020
·
IF 2.226
Lirong Wu,Jinhu Tian,Xingqian Ye,Haitian Fang,Zhong Zhang,Chao Xu,Huiling Zhang
The porous rice starch (PS) and Xanthan gum (XG) are mixed at different ratios to embed the curcumin. The morphology and physicochemical properties of the microcapsules are characterized with scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimeter (DSC), and fourier transform infrared spectroscopy (FT-IR); the release of curcumin is evaluated with a simulated gastric-small intestine model. Results indicate that all the microcapsules present high encapsulation efficiency (>90%) with an average particle size of around 3.30 µm. The curcumin loaded in PS and PS/XG microcapsules forms inclusion complexes rather than simple physical mixtures. The release mechanism of curcumin from microcapsules fits first-order ( R 2 > 0.974) and Higuchi ( R 2 > 0.969) models well in gastric and intestinal models, respectively, indicating that encapsulation of curcumin within PS/XG enables controlled release of curcumin. PS/XG wall materials show great potential for encapsulation and delivery of curcumin.
研究领域:
药学
·
材料科学
·
食品科学
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2022
·
IF 2.688
Junhui Li,Yuanhao Deng,Hanyi Feng,Hao Yuan,Yizhou Fang,Yunyun Yang,Guangrong Hunag
The modification of starch by a single freeze-thawing process and acid hydrolysis has been reported, while the combination of freeze-thawing and acid hydrolysis on the microstructure and physicochemical properties is unknown. The present study investigates the supporting effect of freeze-thawing pretreatment by comparing single modifications with the corresponding freeze-thawing assisted acid hydrolyzed starch in terms of granular, physicochemical, and thermal properties. Starch samples treated by combined treatment show the most severe damage on the surface and the oil adsorptive capacity is enhanced from 69.7% to 109.4%. In addition, the solubility of starch granules is notably improved by 35.9% and the swelling power decreases by 39.7% via the combined treatment, respectively. The results of Fourier transform infrared spectroscopy and X-ray diffraction indicate that in comparison with native corn starch, the chemical groups of modified starch processed by combined treatment are not altered, while the relative crystallinity significantly increases from 31.4% to 33.9%. Significant changes in the thermal effects are attributed to molecular rearrangements after hydrolysis of amylose in the amorphous regions. Therefore, the combined treatment would be an efficient and useful method to prepare functional starch.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2023
·
IF 2.3
Hui Sun,Ruizhan Chen,Fanlei Meng,Helong Bai,Li Tian,Juan Lu,Chunlong Bai,Dongxue Li,Wenjing Wu,Yongtang Wang,Mingze Gong
In this study, microwave extraction (ME) of pectic polysaccharides (M-CPPs) from cantaloupe peels (CPs) is optimized using response surface methodology (RSM) with a Box–Behnken design (BBD). The optimum ME parameters are liquid–solid ratio 26.04 mL g −1 , microwave power 543.04 W, irradiation time 6.38 min, and pH 1.5. Compared heat reflux extraction polysaccharides (H-CPPs), the yield, the contents of neutral sugars (TSC), uronic acids (UAC), total flavonoids (TFC), total phenolics (TPC), sulfate groups (SGC) of M-CPPs increased by 156.06%, 15.33%, 7.27%, 1019.05%, 1.75%, and 57.89%, but the molecular weight (Mw) and degree of esterification (DE) reduced by 29.08% and 24.81%, respectively. M-CPPs exhibit superior antioxidant and hypoglycemic activities than H-CPPs, which may be attributed to its higher UAC, TFC and SGC, lower Mw, and DE. There is almost no change in the monosaccharide types of isolated polysaccharides, only a change in molar ratio. Results proved that ME is an efficient technique for the extraction and modification of pectic polysaccharides (CPPs) from CPs with high yield, strong antioxidant, and hypoglycemic activities for applications in medical and food industries.
研究领域:
食品科学
·
生物化学
·
药学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）