STARCH-STARKE
·
2021
·
IF 2.741
Zimu Zhang,Xiufang Huang,Shichan Li,Kai Luo
Plant and fungal polysaccharides have been extensively studied for their anticoagulant, antioxidant, antitumor, immunomodulatory, and hypoglycemic activities. Furthermore, the inherent bioactivities of various polysaccharides can be improved by appropriate chemical modifications that can confer novel properties. Particularly, Cardamine hupingshanensis polysaccharides (CHPs) have been reported to exhibit curative action against diabetes in a mouse model. Therefore, in this study, CHPs are extracted by the hot water extraction method and modified by sulfation using the sulfur trioxide-pyridine method. Anion-exchange chromatography is performed to obtain pure, sulfated CHPs (SCHP-II). Nuclear magnetic resonance imaging and high-performance liquid chromatography are performed to determine the structure and composition of SCHP-II, respectively. The molecular weight of SCHP-II is determined to be 22.2 kDa. A n in vitro antioxidation activity assay performed using 2,2-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid showed that SCHP-II exhibited better free radical-scavenging ability than CHPs. Therefore, it is concluded that SCHP-II can be used as an antioxidant in food and medicinal products.
研究领域:
药理学
·
生物化学
·
食品科学
·
药物化学
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2021
·
IF 2.741
Meidong Li,ZiMu Zhang,Ying Luo,Xiufang Huang,Kai Luo
Four new water-soluble polysaccharides has previously been isolated from Cardamine hupingshanensis . In this experiment, the structure of C. hupingshanensis polysaccharide NO. 3 (CHP-3) is analyzed and its in vitro anti-tumor activity is assessed. Through structural analysis, CHP-3 is found to have a molecular weight of 80.64 kDa, and be mainly composed of glucose, galactose, and L -arabinose; The backbone of CHP-3 is mainly composed of →5)-α-L-Araf-(1→ and →4)-α-D-Glc(p)-(1→), respectively. By studying its anti-tumor activity in vitro, it can be concluded that treatment with different concentrations of CHP-3 exerted diverse effects on A549 cells, with an obvious dose-dependent relationship. Moreover, after treatment with 12.8 mg mL −1 CHP-3, significant inhibitory effects are observed on the proliferation, migration, and invasion of A549 cells, indicating that it can be used as an anti-tumor agent for continued in-depth research.
研究领域:
药理学
·
肿瘤学
·
分子生物学
·
化学
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Wenda Wang,Ning Zhang,Yifan Cui,Qiang Wang,Man Zhou,Ping Wang,Yuanyuan Yu
Enzymatic modification, compared with traditional starch (St) chemical modification methods, avoids using toxic solvents and toxic catalysts. The horseradish peroxidase (HRP), being the most commonly employed natural green initiator, has found extensive application in starch grafting modification as a substitute for chemical initiators. HRP-catalyzed grafting of starch with vinyl zwitterionic monomers has not been reported. Here, modified starch (St-PSBMA) is first synthesized by grafting zwitterionic sulfobetaine [2-(Methacryloyloxy)ethyl]dimethyl-(3-sulfopropyl) (SBMA) onto starch by HRP/Acetylacetone(ACAC) binary initiation system catalyzed. The modified starch-based hydrogel is then prepared by the repeated freeze-thaw method. Compared with native starch-based hydrogels, which bind water molecules only through hydrogen bonding, the ability of modified starch-based hydrogels to bind water molecules is enhanced by ionic solvation. The modified starch hydrogels also have excellent antiprotein adsorption and antibacterial properties due to the presence of a strong hydration layer. The modified starch-based hydrogel also has excellent sensitivity and stability when used as a sensor for detecting joint motion. The binary HRP initiating system, employed in this study instead of the traditional three-component HRP initiating system, offers a novel and promising approach for grafting modification of starch without the need for strong oxidant hydrogen peroxide.
研究领域:
生物化学
·
材料科学
·
酶工程
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Qianying Ma,Xiaolong Wang,Xiaoyang Zou,Xinyu Zhang,Liang Zou,Xinzhong Hu
To acquire the optimum treatment strategy that leads to the highest yield of resistant starch (RS) in multigrain flour (MF), wheat flour, whole oat flour, and whole buckwheat flour are used to prepare antidigestive MF by using pullulanase debranching combining heat–moisture treatment (P-HMT). Based on the single factor tests and response surface analysis, the optimum conditions for the treatment of MF are determined as follows: pullulanase 62.6 U g −1 , autoclaving 21.3 min, HMT at 100 °C, and 30.4% water content for 6.0 h. Under these conditions, the yield of RS in the flour reaches 77.42%. P-HMT causes protein denaturation, starch gelatinization, and flour clumps in MF, facilitating starch recrystallization and interactions among short-chain starch, monomeric proteins, and lipids. All these findings are further confirmed by the conversion of starch crystal from A-type to B+V-type, the improvement of starch short-range molecular order, and the presence of more binary/ternary complexes in treated flour. In brief, the starch digestion resistance improvement in the treated flour is attributed to the recrystallization of short-chain starch and interactions between starch and protein/lipid.
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
Yanhua Tian,Aiguo Luo,Zhaoyan Yang,Ling Zhang,Xuanping Zhang
Ultrasound assisted aqueous two-phase extraction (UATPE) is used to extract polysaccharides from Ophiopogon japonicus (OJPs). Experimental factors in UATPE process are optimized by response surface methodology. The optimal extraction conditions are obtained as follows: the ethanol concentration of 34%, ammonium sulfate concentration of 23%, solid-to-liquid ratio of 1:17 g/mL, and ultrasound power of 480 W, and the yield of OJPs is 9.41% ± 0.12%, and then the crude OJPs are further purified by different column chromatography to obtain a homogenous fraction (OJPs-2-SG), and identified its structure via different methods. OJPs-2-SG with a molecular weight of 1.25 × 105 Da is comprised of mannose (Man), galactose (Gal), glucose (Glc), and rhamnose (Rha) with a molar ratio of 5.15: 26.39: 68.72:8.41. Moreover, OJPs-2-SG contained α and β glycosidic bonds, and didn't showed a triple helix structure. Furthermore, OJPs-2-SG described irregular structures, and cylindrical and conical block like features. The IC50 values of scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl (OH), and superoxide (O2-) radicals for OJPs-2-SG achieved 3.72 mg/mL, 3.89 mg/mL, and 8.71 mg/mL, respectively. These results provide important references for the extraction and application of polysaccharides.
研究领域:
植物化学
·
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
Zheng Cai,Canjia Chen,Rui Huang,Rui Zhang,Wei Zhou,Chao Huang,Yong Hu,Fenglin Song,Yun Chen
In this work, carboxymethyl starch-xanthan gum nanoparticles (CXN) with different ratios are prepared by ethanol precipitation method. The effects of different ratios, NaCl content, and pH on the particle size and zeta potential of the nanoparticles are investigated, as well as the rheological properties and stability of the CXN emulsions. The results show that with the increase of xanthan gum (XG), the particle size, and zeta potential of the nanoparticles decrease and the prepared emulsions have higher shear stress and viscosity, as well as greater thermal and storage stability. Changes in pH and NaCl concentration significantly affect the particle size and zeta potential values of the nanoparticles. Excess acids or bases increase the viscosity of the emulsions. At low salt concentrations (0.05 M), the emulsion viscosity increases significantly, after which the emulsion viscosity decreases with increasing salt concentration. Neutral pH conditions at room temperature are not conducive to the stability of the emulsions. At high temperatures (100 °C), high salt concentrations, excessive acids or bases can destabilize emulsions. This study provides a new way to reduce the particle size of nanoparticles and a feasible strategy for developing long-term stable Pickering emulsion.
研究领域:
食品科学
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2025
·
IF 2.7
Qin Chen,Xingyu Chen,Shiqing Song,Lingyun Yao,Huatian Wang,Di Zhao,Min Sun,Qian Liu,Chuang Yu,Tao Feng
High concentrations of pigment powders present significant challenges for dispersion stability in cosmetic formulations, the dispersion of iron oxide yellow paste may lead to flocculation, reducing its stability. This study employed octenyl succinate starch (OSA starch) and Arabic gum (AG) as composite wall materials to encapsulate iron oxide yellow and to optimize the dispersion system for water-soluble pigment powders. Transmission electron microscopy (TEM) and scanning electron microscopy (SEM) confirmed the formation of a well-structured microcapsule, significantly smaller than the original iron oxide yellow particles. Accelerated stability tests indicated that the microcapsule structure enhanced system stability, with improved performance observed at higher OAF solution concentrations. The contact angle measurements, which were consistently below 90°, demonstrated that the microcapsule structure enhanced the wettability and hydrophilicity of the OAF solution, thereby improving skin adhesion. The encapsulation of iron oxide yellow using OSA starch and AG underscores the potential application of natural hydrocolloids and modified starches in the cosmetics industry.
研究领域:
化妆品科学
·
材料科学
·
表面化学
✓ 已验证
产品关联
DOI
高影响因子
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
STARCH-STARKE
·
2026
·Vol. 78
·期 7
·e70126
·
IF 2.6
Yuemeng Li,Rubin Miao,Wenjuan Qu,Shaoxiang Li
Soap-free core-shell emulsion polymerization was used to synthesize six types of epoxy-modified oxidized starch-grafted styrene-acrylate (E-g-OS-P (BA-St)) emulsion. The emulsions exhibited desirable stability and mechanical performance. The zeta potential values indicated that these emulsions had good stability. Fourier transform infrared (FTIR) spectroscopy and 13 C-nuclear magnetic resonance (NMR) spectroscopy confirmed that the different epoxy resins were successfully involved in the copolymerization of oxidized starch-grafted styrene-acrylate emulsions. The transmission electron microscopy (TEM) and atomic force microscopy (AFM) indicated that the six groups of E-g-OS-P (BA-St) latex particles differed in morphology. The emulsion synthesized by glycidyl amine epoxy resin AG-80 had the smoothest surface of the film. Meanwhile, it possessed outstanding heat resistance and superior tensile strength. Finally, the polymerization mechanism of the E-g-OS-P (BA-St) emulsions was analyzed.
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2026
·Vol. 78
·期 4
·e70212
·
IF 2.6
Yutong Wei,Zihan Tao,Qixing Wang,Tiehua Zhang,Xiaoxia Yan
In this study, sorghum starch-fatty acid complex resistant starch nanoparticles were synthesized used sorghum starch and fatty acid with different chain length (lauric acid, palmitic acid, and stearic acid) at temperatures of 30°C, 60°C, and 90°C. The complex index (CI) was evaluated, then the in vitro digestibility and physicochemical properties of the prepared sorghum starch-fatty acid complex resistant starch nanoparticles were characterized to elucidate the effects of complexation temperature and fatty acid chain length. Results indicated that higher complexation temperatures and shorter fatty acid chain significantly increased the CI value. Correspondingly, rapidly digestible starch (RDS) content of sorghum starch-fatty acid complex nanoparticles showed a decreasing trend with decreasing fatty acid chain length at complexation temperature of 90°C, indicated that the molecular chain of starch could fully extend and it was conducive to the formation of the amylose-fatty acid single helix structure at 90°C. Additionally, the nanoparticles showed a V-type crystalline structure with enhanced thermal stability as the formation of complex. This finding is important for the study of sorghum starch-fatty acid complex, and laid the foundation for its application in low-glucose foods.
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2025
·
IF 2.7
Duqin Zhang,Zhujiang Shen
To utilize various physiological and biochemical properties of multistrains, staged fermentation was carried out on buckwheat dehulled seed (BDS) and whole seed (BWS) with Aspergillus oryzae , Rhizopus oryzae , and Bacillus subtilis , Saccharomyces cerevisiae , and Lactobacillus plantarum . Effects of staged fermentation on physicochemical characteristics and in vitro inhibitory activity on advanced glycation end-products (AGEs) formation of BDS and BWS, as well as their correlations were evaluated. BWS was dehulled to prepare BDS, however, they showed quite different results. The crystallinity of BDS increased from 3.10% to 5.59%, which decreased from 6.87% to 6.15% in BWS after fermentation. Breakdown viscosity was only detected in fermented BWS according to rapid visco-analyzer (RVA) results, suggesting a higher fermentation level extended into endosperm compared to BDS. Staged fermented BWS showed higher and lower in vitro inhibitory activities on AGEs formation in bovine serum albumin/glucose (BSA/glucose) and BSA/MGO systems, respectively, compared to one-time fermentation with mixed strains. This indicated that the ability of BWS in inhibiting AGEs formation at middle stage decreased, but it recovered to maximum at final stage. Correlation analysis showed protein and flavonoid contents played major roles in inhibition of AGE formation in BDS, whereas soluble dietary fiber (SDF), flavonoid, and phenolic contents were more effective for BWS.
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
·
2011
·Vol. 63
·期 10
·625-631
·
IF 1.261
Jiwen Wang,Wentao Zhai,Wenge Zheng
The main target of this study is to synthesize one kind of granular cold-water-soluble (GCWS) starch by grafting poly(ethylene glycol) (PEG) segments onto the surface of native starch granules. It is found that the grafting process could introduce long PEG chains onto the granule surface, resulting in the presence of special micropits on the granule surface, as characterized by SEM. The cold water solution test verified that the resultant PEG-grafted corn starches exhibited excellent cold-water-solubility. The XRD analysis and further polar optical micrograph (POM) observation indicated that the crystallites structure inside the PEG-grafted corn starches was fully preserved, since no gelatinization process was involved. The present study provides a new train of thought that we can adjust the physiochemical properties of starch granules with proper surface modification.
研究领域:
食品科学
·
材料科学
·
高分子化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）