STARCH-STARKE
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2026
·Vol. 78
·期 5
·e70225
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IF 2.6
Bin Niu,Shuyang Liu,Yizhe Yan
This study investigated the effect of plasma pretreatment of yam starch (YS) for different times (0, 1, 3, 5, and 7 min) on the formation and properties of yam starch–lauric acid (LA) complexes. The CI value of YS1 (plasma treatment for 1 min)–LA was highest due to the increased amylose content in plasma-treated YS. XRD results revealed that the A + V type crystalline structure was formed. YS1–LA gave the highest relative crystallinity of V-type crystal (5.5%). However, the relative crystallinity of the A-type crystal increased gradually, and the highest value was provided by YS7–LA (8.3%). FTIR and Raman results indicated that as plasma pretreatment times increased, short-range molecular order gradually increased. DSC analysis displayed the melting of retrograded starch in YS and the YS–LA complexes, respectively. For the retrogradation peak, the highest Δ H (3.11 J/g) was exhibited in YS7–LA, while for the complex peak, the highest Δ H (3.30 J/g) was exhibited in YS1–LA. Digestive test showed that with plasma pretreatment times increased, in vitro digestibility gradually decreased, and YS7–LA gave the highest SDS and RS contents. In a word, short-term plasma pretreatment was beneficial for the formation of the YS–LA complexes, while long-term plasma pretreatment was conducive to the retrogradation of starch, which are of significant guiding value for the optimization of starch modification.
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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
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生物化学
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DOI
高影响因子
STARCH-STARKE
·
2025
·
IF 2.7
Tianci Wang,Zhongheng Sun,Jialin Song,Chengye Ma,Shanfeng Chen,Hongjun Li,Dongliang Zhang
The β-carotene microcapsules (ESCs) were prepared by extrusion and employed in the chicken sausage to study its antioxidant capacity in preventing fat and protein oxidation.
The sustained-release kinetics of ESC and its ability to scavenge ABTS free radicals were studied at 20°C and 37°C. The particle size of microcapsules showed a decreasing tendency during the release process, and the particle size distribution of the microcapsules tended to be concentrated. ESCs were added into chicken sausage, and their antioxidant capacity was investigated after high-temperature treatment at 60°C and 100°C. The addition of ESCs affected the chromaticity value and texture of chicken sausage, showing the approximate inhibitory capacity as ESB. Infrared spectroscopy illustrated the antioxidant mechanism of ESCs by investigating the changes in the bonding between protein molecules and the protein secondary structure. β-carotene encapsulated by starch had good protection ability on the secondary structure of beta-sheet and alpha-helix. The microstructure of chicken sausage suggested that the addition of ESCs did not damage the structure of chicken sausage. Therefore, ESC is a potential natural antioxidant that can delay the oxidative deterioration and quality degradation of chicken sausage.
研究领域:
食品科学
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生物化学
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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
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材料科学
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生物技术
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DOI
高影响因子
STARCH-STARKE
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2025
·
IF 2.7
Kai Chen,Yanlin Tian,Hong Qian,Shibo Qiu,Gang Wei,Kao Wu,Junping Yin,Fatang Jiang
Fruits and vegetables (F&V) are prone to moisture loss and deterioration at postharvest. The strategy of a composite coating based on a single chain-triple helix network was applied to inhibit water escape and respiration of F&V. In this study, pullulan (PUL) with a high oxygen barrier was incorporated with the hydrophobic curdlan (CUD) to prepare the PC solutions and films. The results indicated that the linear PUL molecules were entangled with the CUD triple-helix micelle network, forming a continuous, dense three-dimensional network based on hydrogen bonds, and showing good biocompatibility. The addition of CUD enhanced the surface roughness of PC films, and significantly improved the elongation at break by 89%, hydrophobicity, water vapor and oxygen barrier, and thermal stability. Overall, the P 7 C 3 coating was selected for the cherry tomato preservation, significantly delaying weight loss by 2.5% and ascorbic acid decline by 16.8%, maintaining firmness, total solids, and acid content. The coating significantly inhibited respiratory intensity and sustained the sensory attributes (appearance, texture, taste, and smell) of cherry tomatoes at a high level, which suggested that the P 7 C 3 coating can effectively extend the shelf life of cherry tomatoes. This work would provide a reference for the application of pullulan and curdlan complex in F&V preservation and show a good prospect.
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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.
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高影响因子
STARCH-STARKE
·
2025
·
IF 2.7
Na Hu,Weiqing Liu,Erjun Tang,Luning Li,Miao Yuan,Xuteng Xing,Xinying Liu,Yali Yao,Huahao Shao,Linda Jewell
Green food packaging materials with the advantages of facile degradation and sustainable recycling are widely used, among which biodegradable materials made from starch are attracting increasing attention, and increasing the hydrophobicity of starch plays an important role in improving the comprehensive performance of starch-based materials. In this study, esterified chestnut starch (ECS) has been prepared via ultrasonication and citric acid esterification of chestnut starch (CS), and the process conditions were optimized using response surface analysis. The optimum process conditions were: Reaction time, 5.2 h; citric acid dosage, 31%; reaction temperature, 132°C; and the highest degree of substitution (DS) of ECS, 0.329. Fourier transform infrared (FTIR) spectroscopy and x-ray photoelectron spectroscopy (XPS) have shown that the -COOH group of citric acid was esterified by the -OH group of CS. x-ray diffraction (XRD) showed that the crystalline morphology of starch changes after ultrasonication and esterification. Scanning electron microscopy (SEM) showed that the surface of the starch granules of ECS after ultrasonication and esterification became roughened and ruptured. The thermal stability of ECS with the highest DS decreased slightly and the hydrophobic contact angle reached 108.04°. The prepared ECS was added to thermoplastic starch to prepare starch film materials and their related physicochemical properties were investigated. When ECS (DS = 0.329) was added to thermoplastic starch at 40 wt%, the resulting film exhibited optimal light transmittance, peak tensile strength (TS), superior stability, and enhanced water resistance. These properties provide a new option for the application of starch in biodegradable materials.
研究领域:
食品科学
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高分子材料
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绿色包装
·
淀粉化学
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生物降解材料
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应用化学
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产品关联
DOI
高影响因子
STARCH-STARKE
·
2025
·
IF 2.7
Ge Yan,Qifeng Chen
In this study, polyphenols extracted from apple waste were blended with modified nanocellulose and modified microcrystalline cellulose to produce composite films based on water chestnut starch. Thermogravimetric analysis indicated that the addition of polyphenols from apple residue could enhance the heat endurance of the water chestnut starch film. The study findings suggested that the incorporation of M-NCC led to a 24.35% boost in the tensile strength of the finished films, while that with M-MCC increased by 55.17%. The hydrophobic properties were improved due to the introduction of non-polar carbon chains and hydrophobic ester groups, resulting in respective increases in the surface contact angle of 22.66% and 24.94%. The incorporation of polyphenols from apple residue led to a 16.05% increase in the water solubility of the starch film, and the incorporation of M-NCC and M-MCC resulted in a decrease in the water solubility of the composite films by 19.04% and 30.79%, respectively. Moreover, the DPPH free radical scavenging rates of the films containing apple polyphenols (P, PN, and PM) were increased by 164.7%, 163.3%, and 134.7%, demonstrating excellent antioxidant properties. These findings suggested that the combination of apple pomace polyphenols and cellulose nanocrystals offered an optional approach for preparing food packaging films.
研究领域:
食品科学
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材料科学
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食品包装
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农业废弃物利用
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高分子化学
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产品关联
DOI
高影响因子
STARCH-STARKE
·
2025
·
IF 2.7
Zixuan Lin,Tingting Hu,Lin Lin,Tao Li,Yan Yan,Wei Wei,Dongzhi Wei
Although α-amylases are critical biocatalysts in starch processing, fungal α-amylase diversity remains largely untapped. This study presents the first systematic characterization of an α-amylase from Penicillium brevicompactum NRRL864. Maximum α-amylase activity of 195 U/mL was obtained at pH 6.0 and 55°C under optimized fermentation conditions. These conditions consisted of 0.75% starch, 3% peptone, 0.5% NaCl, incubation at 20°C for 7 days. A novel α-amylase gene (DF) was identified via phylogenetic analysis and heterologously expressed in Escherichia coli . The gene encodes a 551-amino-acid α-amylase with an open reading frame of 1656 bp, showing 68.36% sequence identity to the α-amylase from Penicillium expansum . The DF enzyme displayed a specific activity of 489.4 U/mg under optimal conditions of 50°C and pH 6.0, and a 124.2% activity enhancement with 1 mM Ca 2 ⁺, indicating Ca 2 ⁺-dependence. The activity of DF was inhibited by a range of chemical reagents, including EDTA and urea. Substrate specificity assays confirmed that the DF enzyme exhibited optimal activity in hydrolyzing soluble starch. DF-mediated saccharification of corn starch yielded a reducing sugar concentration of 317.9 µg/mL within 70 min, confirmed by thin-layer chromatography. Beyond identifying P. brevicompactum as a novel α-amylase source, this work demonstrates DF as a Ca 2 ⁺-responsive GH13 enzyme with significant potential for industrial applications in biofuel and sweetener production.
研究领域:
生物技术
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酶学
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微生物学
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工业生物催化
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分子生物学
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产品关联
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
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材料科学
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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
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食品科学
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生物化学
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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
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生物化学
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高影响因子
危险品化学品经营许可证（带存储）