Innovative Food Science & Emerging Technologies
·
2023
·
IF 6.6
Xiangzhen Ge,Hao Duan,Yaxi Zhou,Shiqi Zhou,Huishan Shen,Wei Liang,Zhuangzhuang Sun,Wenjie Yan
The influence of improvement via electron beam (EB) of twin-screw extruded (TSE) high amylose corn starch on its multiscale structure and physicochemical properties was assessed. The granular integrity of TSE was lost and the crystal type changed. TSE increased amylose content, A-chain content, rapidly digestible starch content and slowly digestible starch content, but decreased crystallinity, molecular weight and resistant starch content. These structural changes made TSE samples more susceptible to subsequent EB-irradiation. The molecular weight and long chain of amylopectin in TSE-sample were decreased by EB-irradiation. Amylose content, crystallinity and short-range order were reduced by EB-irradiation. These structural alterations facilitated the enhancement of TSE properties. The TSE-EB sample had better solubility, anti-digestive properties, lower swelling power and apparent viscosity. The combination of TSE and EB is an effective method to improve starch's structure and properties and this modified starch could be implemented to tailor starch to the desired food applications.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Wen-Xuan Hu,Yue-Yi Dang,Jia-Yang Fu,Chang-Sen Jin,Si-Ling Li,Xiuzhu Yu,Shuang-kui Du
This study explored the effects of fatty acids with varying chain lengths—lauric acid (LA), palmitic acid (PA), and stearic acid (SA)—on the structure, thermal properties, and digestibility of high-amylose wheat starch (HWS) and HWS-whey protein isolate (WPI) complexes. The aim was to understand the interaction mechanisms and evaluate the potential of HWS-WPI-fatty acid complexes for nanoparticle preparation. Results revealed that fatty acids formed V-type crystalline structures with HWS, weakened its microstructural continuity, and reduced starch digestibility, with differences depending on chain length. LA formed thermally stable II-type complexes with amylopectin's double-helix structure, while SA formed I-type complexes with amylose's single-helix structure, leading to higher resistant starch (RS) content (31.22 %). The addition of WPI promoted the formation of both I-type and II-type complexes, improving crystalline structure, digestion resistance, and RS content. The HWS-WPI-LA complex, with its ordered structure and reduced continuity, produced nanoparticles with smaller size (277.97 nm), narrower distribution (polydispersity 0.241), better dispersibility, and regular morphology compared to other complexes. These nanoparticles also exhibited low cytotoxicity and good biocompatibility. These findings underscore the role of fatty acids in starch-protein interaction and the potential of ternary complexes for developing food-grade nanoparticles with small size and narrow distribution.
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
CHIRALITY
·
2017
·Vol. 29
·期 9
·512-521
·
IF 1.956
Shouwan Tang,Zhaolei Jin,Baishen Sun,Fang Wang,Wenyuan Tang
Six novel regioselectively substituted amylose derivatives with a benzoate at 2-position and two different phenylcarbamates at 3- and 6-positions were synthesized and their structures were characterized by 1 H nuclear magnetic resonance (NMR) spectroscopy. Their enantioseparation abilities were then examined as chiral stationary phases (CSPs) for high-performance liquid chromatography (HPLC) after they were coated on 3-aminopropyl silica gels. Investigations indicated that the substituents at the 3- and 6-positions played an important role in chiral recognition of these amylose 2-benzoate serial derivatives. The derivatives demonstrated characteristic enantioseparation and some racemates were better resolved on these derivatives than on Chiralpak AD, which is one of the most efficient CSPs, utilizing coated amylose tris(3,5-dimethylphenylcarbamate) as the chiral selector. Among the derivatives prepared, amylose 2-benzoate-3-(phenylcarbamate/4-methylphenylcarbamate)-6-(3,5-dimethylphenylcarbamate) exhibited chiral recognition abilities comparable to that of Chiralpak AD and may be useful CSPs in the future. The effect of mobile phase on chiral recognition was also studied. In general, with the decreased concentration of 2-propanol, better resolutions were obtained with longer retention times. Moreover, when ethanol was used instead of 2-propanol, poorer resolutions were often achieved. However, in some cases, improved enantioselectivity was achieved with ethanol rather than 2-propanol as the mobile phase modifier.
研究领域:
分析化学
·
有机化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Jie Zhu,Shuyan Zhang,Huayin Pu,Xu Chen,Shui-yang Zou,Lin Li,Qiang Wang
This research displayed the structures and thermomechanical feature of starch-based nanocomposites as induced by interaction between propionylated amylose/amylopectin and nanofiller (organically modified montmorillonite). Propionylated amylose incorporated with nanofiller caused some phase separation within the nanocomposites. By contrast, highly-branched propionylated amylopectin favored nanofiller dispersion and disrupted its crystalline structure, and further facilitated certain exfoliated or intercalated structures. Based on these structures, propionylated amylose-rich nanocomposites showed enhanced β -relaxation in the induced “plasticizer-rich” regions, whereas the propionylated amylopectin nanocomposites displayed higher glass-transition temperature due to restricted macromolecular mobility. These results suggested that the structures and further packaging properties of starch-based nanocomposites could be better understood by controlling the interaction of starch with other ingredients.
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2017
·
IF 1.837
Tao Feng,Hui Wang,Ke Wang,Yi Liu,Zhiwei Rong,Ran Ye,Haining Zhuang,Zhimin Xu,Min Sun
Flavor microencapsulation has been widely used in foods, medicines, cosmetics, and other fields. The use of amylose-based complexes is receiving increasing attention because they are biodegradable, non-toxic, and biocompatible, and these complexes provide a new way to develop and impart flavors. In this study, with the aim of investigating the properties of amylose–flavor complexes, linear aliphatic alcohols (C 6 –C 9 ) and the aromatic alcohol naphthol were used to prepare inclusion complexes by the sealed heating method in yields ranging from 45 to 50%. In addition, scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) were utilized to investigate the structural characteristics of these inclusion complexes, and it was found that the amylose-n-heptanol inclusion complex was most stable. Furthermore, nuclear magnetic resonance (NMR) spectroscopy revealed that V-type crystals existed in the amylose–flavor complexes. Moreover, TGA showed that all amylose–flavor inclusion complexes have excellent thermal stability. The encapsulation efficiency of the complexes increased with decreasing chain length, but the encapsulation efficiency of the complexes with the aromatic alcohol naphthol was lower than that of the complexes with some linear alcohols. This indicated that the stereoscopic confirmation of α-naphthol may influence the complexes being formed.
研究领域:
食品科学
·
材料科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Yi Zhang,Zhiqiang Xu,Zhengbiao Gu,Li Cheng,Yan Hong,Lingjin Li
Resistant starch provides beneficial metabolites through gut microbiota fermentation, and the gut microbiota is modulated by the gut redox status. However, the impact of redox status on high-amylose maize starch (HAMS) fermentation metabolism remains uncertain. Anthocyanins (AC) are dietary antioxidants that modulate the redox status. The effect of antioxidant AC on the fermentation metabolism of HAMS was examined using an in vitro fermentation system. AC lowers the system redox potential. The antioxidant AC and fermentation substrate HAMS (HAMS-AC) synergistically increased gas production and short-chain fatty acids and reduced the pH compared to the individual components. AC promotes HAMS fermentation metabolism to produce butyric acid. HAMS-AC also influences gut microbiota composition and metabolic functions. It facilitated beneficial bacteria proliferation, including Collinsella , Faecalibacterium , Agathobacter , Ruminococcus , and Megasphaera , and suppressed harmful bacteria proliferation, including Desulfovibrio , Barnesiella , Alistipes , Parabacteroides , Dorea , Colidextribacter , and Bilophila . HAMS-AC facilitates amino acid and protein synthesis and metabolism, sugar, nucleotide, energy metabolism, and transport. Overall, the antioxidant AC, by lowering the redox potential of the fermentation system, affects the gut microbiota structure and metabolic function and contributes to HAMS metabolism to produce butyric acid. This provides a novel approach for the modulation of intestinal homeostasis and organismal health.
研究领域:
营养学
·
微生物学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2015
·
IF 2.858
Xingfeng Xu,Wei Liu,Junzhen Zhong,Liping Luo,Chengmei Liu,Shunjing Luo,Lin Chen
The interaction of rice glutelin (RG) with amylose was characterized by spectroscopic and molecular docking studies. The intrinsic fluorescence of RG increased upon the addition of amylose. The binding sites, binding constant and thermodynamic features indicated that binding process was spontaneous and the main driving force of the interaction was hydrophobic interaction. The surface hydrophobicity of RG decreased with increasing amount of amylose. Furthermore, synchronous fluorescence and circular dichroism (CD) spectra provided data concerning conformational and micro-environmental changes of RG. With the concentration of amylose increasing, the polarity around the tyrosine residues increased while the hydrophobicity decreased. Alteration of protein conformation was observed with increasing of α-helix and reducing of β-sheet. Finally, a visual representation of two binding sites located in the amorphous area of RG was presented by molecular modeling studies.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Journal of Materials Chemistry C
·
2022
·Vol. 10
·期 35
·12873-12882
·
IF 8.067
Yiyan Gao,Yang Gao,Zhixin Zhang,Yuanrui Wang,Xiuyan Ren,Fei Jia,Guanghui Gao
Conductive hydrogels are ideal materials for preparing wearable strain sensing devices due to their flexibility and stretchability. However, most hydrogels exhibit poor freezing resistance and weak water-holding ability, thus hindering the working range of hydrogel-based sensors in extreme environments. Here, a conductive hydrogel featuring conspicuous anti-freezing and water retention abilities was prepared by integrating amylose (AMY) into a polyvinyl alcohol (PVA)/glycerol/NaCl hydrogel. AMY possesses a number of hydroxyl groups, which could interact with PVA and glycerin via hydrogen bonds, enhancing the toughness of the hydrogel. Meanwhile, based on the strong hydrogen bonding between glycerol and water molecules, the hydrogel displayed water-retaining properties after 7 days of storage in an open environment. The synergistic action of NaCl and glycerol prevented the crystallization of water at low temperatures, endowing the hydrogel with outstanding conductivity and stretchability at −20 °C. Furthermore, the hydrogel-based wearable strain sensor exhibited excellent sensitivity (GF = 2.55), fast response/recovery time, and good durability and biocompatibility, which accurately detected joint movements and physiological signals at room temperature or under extreme conditions. Therefore, conductive hydrogels would possess significant application prospects in health detection, disease diagnosis, and artificial intelligence.
研究领域:
材料科学
·
生物医学工程
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2021
·
IF 2.741
Dan Qin,Jun Wu,Yuxiang Zhang,Mian Bao,Xiaoyue Du,Hongqing Sang,Zhengyou Wei
This study experimentally investigates the effect of changes in amylose-to-amylopectin ratio on the multi-scale structures, hydrophilicity, and thermal properties of starch–chitosan essential oil (EO) films incorporated with vanillin. The results indicate that aggregates and uneven structures tend to form in the EO films with a higher proportion of amylose. In Fourier transform infrared spectroscopy, as the chitosan content increases, the wavenumber of stretching vibration of hydroxyl and the bending vibration of amino groups decrease, while the wavenumber of stretching vibration of C-O increases. Furthermore, with an increase in the chitosan content, the changes in the starch–chitosan EO film structure impacts the hydrophilic trend, and the hydrophilic changes in the EO films with common starch and G80 starch are significant changes with the proportions of starch to chitosan from 7:3 to 5:5. When their mass ratio is 3:7, the starch–chitosan EO films investigated exhibit the lowest decomposition peak temperature.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Dan Chen,Zhe Zhao,Yingying Wu,Sangeeta Prakash,Jie Wan
The dissolution behaviour of three corn starches, including corn starch (CS), high amylose corn starch (HACS) and waxy corn starch (WCS) with different amylose content in 1-allyl-3-methylimidazolium chloride ([AMIM]Cl) and 1-butyl-3-methylimidazolium chloride ([BMIM]Cl) were studied by comparing their dissolution state in ionic liquids (ILs). Further, the structural and thermal properties of the regenerated starch were analyzed. WCS with the lowest amylose content had the fastest dissolution rate, the most extensive structural damage, and the lowest solubility and required the maximum energy for dissolution. In the process of dissolution-regeneration, the A-type crystalline structure of WCS and CS was completely destroyed and transformed into an amorphous structure, while the B-type crystalline structure of HACS transformed into an ordered V -shaped structure. And the thermal stability of starch was improved after dissolution-regeneration in ILs. Among the two kinds of ILs, [AMIM] Cl had a better ability to dissolve starch, causing minor damage to the starch.
研究领域:
化学工程
·
材料科学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Shoumei Wan,Qun Liu,Danmin Yang,Panjie Guo,Yahui Gao,Renli Mo,Yucang Zhang
The antibacterial films prepared from high amylose corn starch-cinnamaldehyde (HACS-CIN) inclusion complex were reported in this work and the different structural, mechanical, physicochemical and antibacterial properties of the films were investigated. The FT-IR results supported that the CIN was encapsulated in the helical structure of HACS by self-assembly. The encapsulation efficiency was as high as 39.19%, and the releasing rate results showed HACS-CIN inclusion films could slow down the volatilization of CIN. The films showed excellent mechanical properties with tensile strength of 14.77 MPa and elongation at break of 44.95%; and good transparency with visible light transmittance of 70%. UV transmittance test showed good UV-blocking property with UV light transmittance of 30%. Antibacterial test indicated an inhibitory effect on S. aureus and E. coli . Strawberry preservation experiment showed the films delayed the shelf life of strawberries. This work provides the HACS-CIN inclusion films are potential candidates for biodegradable food 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
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Shahid Iqbal,Peng Wu,Timothy V. Kirk,Xiao Dong Chen
In this study, the microstructure, rheology, and starch hydrolysis of cooked normal (NAM) and high (HAM) amylose maize starch solutions with various dry matter contents (10, 30 and 50 wt %) were compared before and during simulated gastrointestinal digestion. Prior to digestion, increased rheology (modulus and shear viscosity) and more compact gel network structure were observed for both the NAM and HAM with increasing dry matter content. As compared to the NAM, the HAM with the same dry matter content (50 wt%) showed higher rheology and denser gel structure with remarkable aggregation of relatively intact starch granules after cooking. The extent of starch hydrolysis was similar (~10%) between the two starch systems at the gastric digestion phase, whereas it was significantly lower for the HAM in relation to that for the NAM at the intestinal digestion phase. At the end of the GIT digestion, the in vitro digestibility was about 81% and 90% for the HAM and NAM, respectively. The starch hydrolysis was strongly supported by the rheology and microstructure of the starch digesta. Due to the dilution of digestive fluids and starch hydrolysis, the rheology was both remarkably decreased, but the HAM showed significantly higher shear viscosity than the NAM at each digestion phase due to its greater retention of relatively intact starch granules that would cause higher resistance toward shearing. The results indicate that the amylose content was crucial for modulating starch hydrolysis by forming denser gel structure and increasing digesta rheology that would retard the access of digestive enzymes to the starch granules during digestion.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）