INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Xianling Wei,Huan Xie,Ziqing Hu,Xiaofang Zeng,Hao Dong,Xiaoyan Liu,Weidong Bai
This study was designed to investigate the effect of polyphenolic structure on the interaction strength and process between polyphenols (gallic acid (GA), epigallocatechin gallate (EGCG) and tannic acid (TA)) and amylose (AM). The results of Fourier transform infrared spectroscopy, isothermal titration calorimetry, X-ray photoelectron spectroscopy and molecular dynamic simulation (MD) suggested that the interactions between the three polyphenols and AM were noncovalent, spontaneous, low-energy and driven by enthalpy, which would be enhanced with increasing amounts of pyrogallol groups in the polyphenols. The results of turbidity, particle size and appearance of the complex solution showed that the interaction process between polyphenols and AM could be divided into three steps and would be advanced by increasing the number of pyrogallol groups in the polyphenols. At the same time, MD was intuitively employed to exhibit the interaction process between amylose and polyphenols, and it revealed that the interaction induced the aggregation of amylose and that the agglomeration degree of amylose increased with increasing number of pyrogallol groups at polyphenols. Last, the SEM and TGA results showed that TA/AM complexes had the tightest structure and the highest thermal stability (TA/AM˃EGCG/AM˃GA/AM), which could be attributed to TA having five pyrogallol groups.
研究领域:
食品科学
·
化学
·
材料科学
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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
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2016
·
IF 3.138
Wenhang Wang,Kun Wang,Jingdong Xiao,Yaowei Liu,Yana Zhao,Anjun Liu
In order to study the impact of starch in film performance, high amylose corn starch was composited in gelatin films under different gelatinization conditions and, in high and low concentrations (10 and 50 wt.%). It was found that hot water gelatinized starch (Gel-Shw) increased film mechanical strength and was dependent upon the starch concentration. The addition of an alkali component to the starch significantly enhanced the swelling of the starch granules and expedited the gelatinization process. Incorporation of starch, especially the alkalized starch (Sha), into the gelatin films decreased film solubility which improved its water resistance and water vapor permeability (WVP). Multiple techniques (DSC, TGA , FT-IR, and XRD) were used to characterize the process and results, including the crosslinking of the dissolved starch molecules and the particles formed from gelatinized starch during retrogradation process, which played an important role in improving the thermal stability of the composited gelatin films. Overall, the starch-gelatin composition provides a potential approach to improve gelatin film performance and benefit its applications in the food industry.
研究领域:
食品科学
·
材料科学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Xiaohan Chen,Weifei Wang
The substitution of margarine with candelilla wax (CW)-based oleogel is currently a prominent focus of research in the bakery industry. However, the use of CW-based oleogel in cookies increased starch digestibility, potentially posing a risk to human health. Thus, the anti-enzymatic mechanism of lipid-amylose complexes was used to evaluate the influence of olive diacylglycerol stearin (ODS) on starch digestibility in CW-based oleogel cookies. The in vitro digestibility analysis demonstrated that the DCW/ODS-35 cookie exhibited a increase of 27.72 % in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cookie formulated with margarine. The in-vivo glycemic index analysis revealed that the DCW/ODS-35 cookie had a medium glycemic index of 68. XRD pattern suggested that the presence of ODS in oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of ODS resulted in the gelatinization enthalpy of DCW-based cookies increased from 389.9 to 3314.9 J/g. The FTIR spectra indicated that the combination of ODS could promote a short-range ordered structure in DCW-based cookies. Overall, these findings demonstrated that the utilization of DCW-based oleogel presented a viable alternative to commercial margarine in the development of CW-based cookies with reduced starch digestibility.
研究领域:
食品科学
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营养学
·
烘焙行业
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DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2026
·
IF 13.2
Yuanyuan Yan,Yu Tian,Fengwei Xie,Xingxun Liu,Tao Yang
Starch nanofibers hold promise for food-packaging but scalable production is hindered by limited spinnability understanding and conventional spinning challenges. Here, solution blow spinning (SBS) was employed to fabricate nanofibers from pure high-amylose starches (HI55 and HI70, with 56% and 72% amylose content, respectively) dissolved in aqueous NaOH, as model systems. Quantitative spinnability windows (non-spinnable, C < C ⁎ , overlap; onset, C ⁎ < C < C e ; stable, C > C e , entanglement) were quantitatively established by correlating fiber morphology with rheological transitions. Stable fibers formed only at C > C e , where sufficiently entangled starch chains formed a viscoelastic network capable of sustaining flow-induced extensional deformation under the combined shear and stretching fields of SBS. The transition from the non-spinnable regime to stable spinnability was accompanied by coordinated rheological responses, including increased consistency index, zero-shear viscosity, critical strain, and structural viscosity index, together with reduced non-Newtonian index, modulus-frequency dependence, and surface tension. In addition, fiber diameter scaled with both surface tension and C / C ⁎ , highlighting the coupled roles of interfacial effects and chain entanglement in fiber morphology. Compared with HI55, HI70 exhibited superior spinnability at lower concentrations due to greater amylose-induced chain entanglement.
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DOI
PubMed
高影响因子
Foods
·
2026
·Vol. 15
·期 12
·2236
·
IF 6
Jiayue Wang,Junqing Zhang,Aoyang Qu,Qingfeng Zhang,Nuo Xu,Biqi Liu,Xinyan Yang,Ning Xu,Ling Guo,Yujun Jiang,Jianguo Sun
This study investigated the covalent grafting of ferulic acid (FA) onto high-amylose corn starch (HACS) through controlled moist heat treatment as a strategy to regulate starch structure and digestibility. Fourier transform infrared spectroscopy (FTIR) and proton nuclear magnetic resonance (1H NMR) analyses confirmed the formation of ester linkages between HACS and FA. Scanning electron microscopy (SEM) revealed that FA grafting induced a rougher granule surface and increased porosity, while differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) indicated altered gelatinization behavior and thermal stability. In vitro digestion analysis showed that the rapidly digestible starch content decreased from 23% to 15%, whereas the resistant starch (RS) content increased to 48% after FA grafting. Molecular docking suggested that FA could interact with α-amylase and that covalent modification may reduce enzyme accessibility to starch chains, thereby limiting starch hydrolysis. These findings demonstrate that FA grafting effectively reshapes the structural and digestive properties of HACS and provides a promising approach for developing resistant starch-rich functional food ingredients.
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DOI
PubMed
高影响因子
ANALYTICAL SCIENCES
·
2026
·
IF 2
Chen Shi-yao,Lou Yi-Han,Tang Shou-Wan
Coated-type composite chiral stationary phases (CSPs) based on homosubstituted (same substituents introduced onto the glucose unit) and heterosubstituted (different substituents grafted onto the glucose unit) amylose derivatives were prepared and their enantioseparation capabilities in high-performance liquid chromatography were evaluated. Investigations demonstrated that the enantioseparation capabilities of the composite CSPs generally fell in between those of the two single-component CSPs. Notably, several chiral analytes that failed to achieve resolution on the single-component CSPs were successfully discriminated on the composite ones, thereby extending the application scope of an individual amylose derivative-based CSP. Some anomalous retention and selectivity behaviors were also observed on the composite CSPs, which may be due to some interactions between the two polymers during cocoating. Additionally, the impact of mobile phase composition on enantioseparation was examined. In the hexane/2-propanol (80/20, 90/10, and 95/5, v / v ) mobile phase system, a lower 2-propanol content in the mobile phase always results in higher retention factor k 1 , whereas the separation factor α does not change significantly, with the maximum variation of racemate 2 being approximatley 16%. Graphical abstract
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2017
·Vol. 97
·期 11
·3613-3622
·
IF 2.463
Kun Wang,Wenhang Wang,Ran Ye,Jingdong Xiao,Yaowei Liu,Junsheng Ding,Shaojing Zhang,Anjun Liu
BACKGROUND In order to obtain new reinforcing bio-fillers to improve the physicochemical properties of gelatin-based films, three types of maize starch, waxy maize starch (Ap), normal starch (Ns) and high-amylose starch (Al), were incorporated into gelatin film and the resulting film properties were investigated, focusing on the impact of amylose content. RESULTS The thickness, opacity and roughness of gelatin film increased depending on the amylose content along with the starch concentration. The effects of the three starches on the mechanical properties of gelatin film were governed by amylose content, starch concentration as well as environmental relative humidity (RH). At 75% RH, the presence of Al and Ns in the gelatin matrix increased the film strength but decreased its elongation, while Ap exhibited an inverse effect. Starch addition decreased the oxygen permeability of the film, with the lowest value at 20% Al and Ns. All starches, notably at 30% content, led to a decrease in the water vapor permeability of the film at 90% RH, especially Ns starch. Furthermore, the starches improved the thermal stability of the film to some extent. Fourier transform infrared spectra indicated that some weak intermolecular interactions such as hydrogen bonding occurred between gelatin and starch. Moreover, a high degree of B-type crystallinity of starch was characterized in Gel-Al film by X-ray diffraction. CONCLUSION Tailoring the properties of gelatin film by the incorporation of different types of maize starch provides the potential to extend its applications in edible food packaging. © 2017 Society of Chemical Industry
研究领域:
食品科学与技术
·
高分子材料
·
可食用包装
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生物复合材料
·
材料科学
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DOI
高影响因子
Polymers
·
2019
·Vol. 11
·期 2
·342
·
IF 3.164
Shuyan Zhang,Jie Zhu,Yujia Liu,Shui-Yang Zou,Lin Li
Starch-based materials with reinforced properties were considered as one of the most promising materials to replace the petro-based packaging products, and actually, the molecular structures of starch usually determined the structures and properties of end-used starchy products. Here, starch-based nanocomposites were fabricated by starch esters derived from native starches with different amylose contents and organically modified montmorillonite (OMMT). The fractured surface under scanning electron microscopy (SEM) exhibited wrinkles formed by macromolecular aggregation owing to the interaction competition between the plasticizer and nanofiller with the starch ester. The more intense interaction within amylopectin-rich films promoted the formation of much randomly exfoliation of OMMT observed by Transmission electron microscopy (TEM). As the amylose content increased, the interaction between the starch ester and the nanofiller was weakened, leading to the dispersion morphology of an ordered arrangement and partly intercalated structures in the dimension of 12.92 to 19.77 nm. Meanwhile, such interaction also affected both the inner ordered structure integrity of starch ester and the layer structure consistency of nanofiller according to X-ray diffraction results. Further, the stronger interaction between amylopectin and the nanofiller endowed higher thermal stability to the amylopectin-rich starch-based nanocomposites. In short, these results are beneficial for the application of starch-based nanocomposites in the food packaging industry by regulating the interaction between starch and nanofillers.Keywords:starch-based nanocomposites;amylose/amylopectin ratio;hierarchical structure;thermal property
研究领域:
材料科学
·
食品科学
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产品关联
DOI
PubMed
高影响因子
ACS Sustainable Chemistry & Engineering
·
2020
·
IF 7.632
Ying Li,Peng Liu,Cong Ma,Na Zhang,Xiaoqin Shang,Liming Wang,Fengwei Xie
As high-amylose starch (HAS) has a higher content of linearly structured chains than other types of starch, it is more scientifically interesting to realize enhanced properties or new functions for food and materials applications. However, the full dissolution of the compact granule structure of HAS is challenging under moderate conditions, which limits its applications. Here, we have revealed that the granule structure of HAS can be easily destructed by certain concentrations of acidic ZnCl2, neutral MgCl2, and alkaline CaCl2 solutions (43, 34, and 31 wt %, respectively) at a moderate temperature (under 50 °C). The ZnCl2 and CaCl2 solutions resulted in complete dissolution of HAS granules, whereas small amounts of HAS granule remnants still existed in the MgCl2 solution. The regenerated starch from the CaCl2 solution was completely amorphous, that from the ZnCl2 solution only presented a weak peak at 17°, and that from the MgCl2 solution contained V-type crystallites. No new reflections were found on the FTIR spectra indicating that all these three chloride solutions can be considered as a nonderivatizing solvent for starch. In all the three cases, nanoparticles were formed in the regenerated starch, which could be due to the aggregation of starch chains or their complexation with the metal cation. In addition, their water absorption ratio was 1.5 to 3 times that of the control (treated in water).
研究领域:
食品科学
·
材料科学
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产品关联
DOI
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2015
·Vol. 132
·期 32
·
IF 1.768
Chao Liu,Hanguo Xiong,Xing Chen,Shun Lin,Yanhua Tu
The purpose of this article is to investigate the effects of nano-tianium dioxide (nano-TiO 2 ) on the high-amylose starch/polyvingl alcohol (PVA) blend films prepared by a solution casting method. The results show that at the concentration of 0.6% of nano-TiO 2 , the film demonstrated the best tensile strength at 9.53 MPa, and the elongation at break was noted as 49.50%. The optical transmittance of the film was decreased and the water resistance was improved with further increase of the concentration of nano-TiO 2 . Using the techniques of Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and field-emission scanning electron microscopy (SEM), the molecular and the crystal structures of the films were characterized. The results indicate that the miscibility and compatibility between high-amylose starch and PVA were increased with the addition of nano-TiO 2 into the films due to the formation of hydrogen and C O Ti bonds. The antimicrobial activities of the blend films were also explored. The results show that there were inhibitory zones around the circular film disc, which is attributable to the addition of nano-TiO 2 . © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132 , 42339.
研究领域:
材料科学
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食品科学
·
生物医学工程
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产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2017
·
IF 4.811
Yongbo Lyu,He Ren,Mengchao Yu,Xinying Li,Defu Li,Changdao Mu
This study aimed to prepare antibacterial wound dressings based on collagen and linalool/oxidized amylose inclusion complex. Encapsulation with oxidized amylose was used as an effective way to introduce linalool into collagen matrix. Our results showed that the content of linalool in the composite dressings was efficiently increased thanks to the solubilization effect of oxidized amyloses. The developed composite dressings possessed porous structure. They had abilities to keep the wound in moist environment and meanwhile prevent the excess exudates accumulation. The incorporation of linalool conferred the composite dressings with excellent antibacterial activities as expected. Moreover, the composite dressing with the highest content of linalool presented enhanced blood compatibility and good cell biocompatibility. This composite dressing effectively promoted granulation tissue formation and accelerated wound healing. It effectively prevented inflammation in regenerated skin tissue and scar formation too. Overall, the developed antibacterial wound dressings hold great potential for use in wound healing applications.
研究领域:
材料科学
·
生物医学工程
·
药剂学
·
伤口愈合
✓ 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）