STARCH-STARKE
·
2019
·
IF 1.795
Bin Jia,Yajing Yao,Jianfu Liu,Wenqiang Guan,Charles S. Brennan,Margaret A. Brennan
The effects of Tartary buckwheat flour (TBF)/wheat flour ratio on the physical properties, and starch digestion, of noodles are investigated. Incorporation of TBF significantly changes the physical character of noodles. As TBF levels increase in noodles, the color of dough sheet become darker and noodle texture is affected deleteriously. Starch gelatinization temperature increases with TBF inclusion, and the relaxation time by low-field nuclear magnetic resonance (LF-NMR) system (including T 21 , T 22 , and T 23 ) decreases due to the close combination of water with macromolecule such as protein and starch. Near-infrared reflectance spectroscopy (NIRS) results in all of the cooked noodles show that both energy, and protein content, decrease significantly. Compared with noodles without substitution, TBF noodles reduce the production of reducing sugar released during an in vitro starch digestion. These findings suggest that incorporation of TBF in noodles could improve noodle nutrition but care is required to ensure appropriate textural characteristics are maintained.
研究领域:
食品科学
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营养学
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谷物化学
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碳水化合物代谢
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功能食品
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2022
·
IF 2.688
Kexu Wang,Hongfei Liu,Yating Wang,Dishun Zhao,Jianhua Zhai
Dissolved organic matter is one of the difficult problems in the treatment of textile dyeing wastewater, among which humic substances are the most harmful to the environment and human health. Herein, cationic starch-based flocculants are prepared by free radical polymerization of corn starch (St) and methacryloyloxyethyl trimethyl ammonium chloride (DMC) in a redox-initiated system of ammonium persulfate and sodium bisulfite. Corn starch-graft-poly(methacryloyloxyethyl trimethyl ammonium chloride) is denoted as St-g-PDMC. The St-g-PDMC is comprehensively characterized in terms of structural (element analysis, Fourier transform infrared, X-ray diffraction, proton nuclear magnetic resonance spectroscopy), morphological (scanning electron microscopy), and thermal (differential scanning calorimetry) properties. Humic acid (HA) solution is selected to simulate negatively charged dissolved organic matter. The flocculation performance and mechanism of St-g-PDMC, cationic polyacrylamide (CPAM), and polymerized aluminum chloride (PAC) are systematically investigated. The experimental results show that St-g-PDMC functions mainly through the electric neutralization and bridging effect as the flocculation mechanism, CPAM using its own structure and the colloid formed by PAC through hydrolysis is more in line with the bonded bridging and net roll sweep trapping. The combined formulation of St-g-PDMC and PAC shows advantages over a single flocculant in the treatment of textile dyeing wastewater, and its cost is evaluated.
研究领域:
环境科学
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化学工程
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2017
·
IF 1.837
Leli Wang,Lin Qu,Ying Wu,Yongjun Men,Zhengping Liu
Regioselective starch-based macroinitiators, such as 2,3,6-O-macroinitiator (2,3,6-O-starch-2-bromoisobutyrate), 2-O-macroinitiator (2-O-starch chloroacetate), 6-O-macroinitiator (6-O-starch-3-chloropivalate), 3-O-macroinitiator (3-O-starch-2-bromoisobutyrate), 3,6-O-macroinitiator (3,6-O-starch-2-bromoisobutyrate), and 2,3-O-macroinitiator (2,3-O-starch-2-bromoisobutyrate), were successfully synthesized at the molecular level. 13 C NMR spectra were employed to certify the structures of these regioselective macroinitiators. Their thermal behaviors characterized by TGA and DSC indicated the destruction of hydrogen bonds and the crystalline structure during the dissolution and reaction processes. The solubility of macroinitiators depended on their degree of substitution (DS).
研究领域:
高分子化学
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碳水化合物化学
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材料科学
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高分子工程
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2018
·
IF 2.173
Li Guo,Bo Cui
The relationships between the chain length distributions and enzymatic hydrolysis of potato amylopectin (PA) and sweet potato amylopectin (SPA) are studied to illustrate the effect of the internal branch structure of amylopectins on the digestibility of starches. The results show that SPA is more slowly hydrolyzed than PA due to the shorter internal chain length and a higher number of short chains with a higher density of branch leading to a more compact structure. Both PA and SPA display two phases in logarithm of slope plots, and PA has a higher rate constant k value than SPA. Using α -amylase alone, a small amount of glucose is produced from PA and SPA, the primary products being maltose, maltotriose, and maltotetraose. Together with glucoamylase, glucose released from PA and SPA is significantly enhanced. Glucose release is about 3–10 times more than that released by α -amylase alone. The digestible properties of starch and starch-based products may be effectively regulated by controlling short:long B-chains, density of branch, total chain length, and internal chain length of amylopectins.
研究领域:
食品科学
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碳水化合物化学
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酶学
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淀粉生物化学
✓ 已验证
DOI
高影响因子
STARCH-STARKE
·
2017
·
IF 1.837
Linjing Su,Yuhao Xiong,Mei Wu,Zhenhua Duan,Zhi Zhang,Wei Xie,Dongjian Zhu,Yanghe Luo,Xingcun He
Researchers remain attracted to the development of more efficient and cost-effective materials for the degradation of organic dyes in wastewater. Ultra-small (sub-5 nm) Fe 2 O 3 nanocrystals embedding magnetic porous carbon, referred to as Fe 2 O 3 @C, in which starch is used as a carbon source, is demonstrated, and is synthesized by a facile microwave-enhanced high-temperature ionothermal method within 4 min. The Fe 2 O 3 @C obtained is used as a peroxidase-mimicking catalyst in heterogeneous Fenton-like reactions to degrade organic dyes (i.e., methylene blue) with aid from the green oxidant, hydrogen peroxide. Because of its unique structure and high specific surface area, Fe 2 O 3 @C displays enhanced treatment properties in the degradation of methylene blue. Moreover, Fe 2 O 3 @C demonstrates stability and resistance to a broad range of pH, recyclability, and convenient separation. This promising peroxidase-mimicking composite material may have potential applications in degradation of organic pollutants in the environmental cleaning field.
研究领域:
环境科学
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材料科学
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生物催化
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2017
·
IF 1.837
Jinhu Tian,Shiguo Chen,Jianchu Chen,Donghong Liu,Xingqian Ye
In order to investigate the microstructure and digestibility changes of the potato processed with different cooking methods, potatoes are cooked by boiling, deep-fat frying, or Chinese stir frying. The microstructure changes and starch digestibility of the cooked potato are observed using scanning electron microscopy as well as a simulated gastro-small intestinal in vitro digestion model. Portions of cooked potatoes are also served to human to study the digestion of potatoes in vivo. Results indicated that the cooked potatoes were minimally hydrolyzed in a simulated stomach while increased significantly during the small intestinal simulation. The equilibrium starch hydrolysis is 82.21% (boiling), 68.19% (stir-frying), and 53.45% (frying), respectively. The starch granules swells and connects with each other after boiling, whereas mud-like surfaces are observed after stir-frying and oil-immersed and compact surfaces are observed after frying. In vivo study indicates that the fried and stir-fried potato showed a lower glycemic index (GI) than that of the boiled potatoes, which are 74 ± 6, 69 ± 5, and 103 ± 6, respectively. Our results indicates that the digestibility of potato may be influenced by the modification/destruction of the microstructures during domestic cooking; Chinese stir-frying could be suggested as an alternative cooking method to slow down its digestibility.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2018
·
IF 2.173
Xiuting Hu,Yu Wang,Chengmei Liu,Zhengyu Jin,Yaoqi Tian
The 1-butanol-hydrochloric acid (1-butanol-HCl) degradation mechanism of high-amylose maize starch, represented by amylomaize V, is investigated using different methods. More pores are formed in the amylomaize V granules during 1-butanol-HCl hydrolysis and these pores become larger and change into cracks. Correspondingly, the average granule size slightly decreases from 13.49 to 10.87 µm after 1-butanol-HCl hydrolysis for 7 d. The crystalline areas of amylomaize V are hydrolyzed by 1-butanol-HCl and the amylose-1-butanol complex might form. In addition, the weight-average molecular weight of amylomaize V dramatically decreases from 1.25 × 10 7 to 3.57 × 10 5 Da after hydrolysis for 4 h, then slowly decreases, and stabilizes at about 2.00 × 10 4 Da after hydrolysis for 4 d, which is in accordance with the result of iodine staining analysis. High-performance anion-exchange chromatography analysis indicates that 1-butanol-HCl can hydrolyze the starch like hydrolysis patterns of both the endo-enzyme and the exo-enzyme. These results suggests that HCl in 1-butanol quickly diffuses into the whole amylomazie V granule and simultaneously attacks the crystalline and disorder areas, while the compact periphery of amylomaize V keeps the granules from disintegrating.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2018
·
IF 2.173
Meijuan Xu,Ahmed S.M. Saleh,Yu Liu,Luzhen Jing,Kun Zhao,Hao Wu,Guoquan Zhang,Shaohui O. Yang,Wenhao Li
Red adzuki bean starch-water suspensions (1:3, w/v) are subjected to repeated and continuous annealing treatments at 55 °C for 96 h. The changes in structural, physicochemical, and digestive properties of starch after both treatments are studied and compared. The results show that the repeated and continuous annealing increases the relative crystallinity of starch without influencing the morphological structure and crystalline patterns. Gelatinization temperatures and enthalpy increase; however starch solubility, swelling power, and viscosity decrease after both annealing treatments. FT-IR analysis shows that annealing treatments result in a reorganization of starch molecules and improve the crystalline perfection. Furthermore, the applied annealing treatments decrease the enzymatic susceptibility of starch and increase the percentage of slowly digestible and resistant starch present. Generally, the repeated annealing results in modified starch with good functionalities compared with continuous annealing. Therefore, repeated annealing can be recommended for producing of modified starch for industrial applications.
研究领域:
食品科学
·
淀粉技术
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营养学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2020
·
IF 2.226
Linjuan Duan,Rongrong Liu,Qun Li
A more efficient Fenton oxidation method with high shear mixing for the preparation of cellulose nanofiber (CNF) is investigated. The Fenton reaction is the reaction between Fe 2+ and H 2 O 2 to produce a series of free radicals that leads to oxidation of the cellulose. With the new technology, the Fe 2+ is preloaded into the kraft pulp by a high shear refining method to realize in situ oxidation of cellulose fibers. It is found that the carbonyl content in the fibers using high shear mixing process is 149.79 μmol g −1 when the dosage of hydrogen peroxide is 0.08 g/g (weight of dry fibers), compared to the 126.40 μmol g −1 of fiber without high shearing when the dosage of hydrogen peroxide is 0.15 g/g, which indicates that the new Fe 2+ pre-loading process has higher oxidation efficiency with lower H 2 O 2 consumption compared with traditional Fe 2+ preloading process. The 13 C NMR results show that the C 2 , C 3, and C 6 hydroxyl groups are oxidized to aldehyde and carboxyl groups, which is beneficial to increase the electrostatic repulsion between fibers and facilitate the subsequent homogenization treatment. The obtained CNF is uniform in size and slightly lower in thermal stability.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2021
·
IF 2.741
Xiaofei Shi,Yueping Ding,Jie Wan,Chengmei Liu,Sangeeta Prakash,Xue Xia
Annealing is a hydrothermal treatment that changes the structural and functional properties of starches. This study investigates and compares the effects of one-step annealing for 24 and 48 h, respectively, and two-step annealing on the structural, physicochemical, and digestive properties of Castanopsis sclerophylla starch (CaS). Annealing has no effect on CaS morphology, crystalline pattern, and short-range ordered structures. However, annealing decreases the swelling power, solubility, setback, and peak viscosity of CaS and increases its crystallinity and thermal stability. Post annealing, the rapidly digestible starch (RDS) of CaS decreases, the slowly digestible starch (SDS) increases while the resistant starch (RS) content of CaS remains unchanged. Comparing with One-step annealing for 24 h, one-step annealing for 48 h and two-step annealing does not further change the RDS and SDS content of annealed CaS.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2021
·
IF 2.741
Suying Zhu
Central composite design and response surface methodology are adopted to explore the extraction process of polyphenols from Panax quinquefolius L ., including the extraction time, extraction temperature, ethanol concentration, and the influence of interaction effects, and establish the multiple regression model. The results show that the optimal extraction conditions for polyphenols of P. quinquefolius L . are 61 °C of extraction temperature, 38 min of extraction time, 48% of ethanol concentration and the polyphenol yield is 79.53 ± 0.43 gallic acid equivalent (mg GAE g −1 ). The actual polyphenols extraction yield of P. quinquefolius L . is close to the predicted value, which is 99.21% of the predicted value. The extraction method is simple, low cost and can be used to extract polyphenols from P. quinquefolium L .
研究领域:
植物化学
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药用植物学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2021
·
IF 2.741
Wenxi Zhu,Xiuhua Zheng,Jingjing Shi,Yifan Wang
Colloidal gas aphron (CGA) drilling fluid is an environmentally friendly near-balanced drilling technology that has been successfully applied to depleted oil/gas reservoirs. To overcome the limitations of its application in high-temperature drilling, acrylamide (AM), 2-acrylamido-2-methyl-1-propane sulfonic acid (AMPS), and N -vinylpyrrolidone (NVP) are grafted onto starch via inverse emulsion polymerization, and a foam stabilizer ESt-g-NAA with a temperature resistance of ≥150 °C is synthesized. The Fourier transform infrared spectroscopy (FT-IR) and nuclear magnetic resonance ( 1 H-NMR) analysis suggest that all monomers are grafted onto starch efficiently. ESt-g-NAA has good solubility and thermal stability, as well as an excellent ability to stabilize foams at high temperatures. Based on microscopic observation, stable aphrons are generated successfully in the CGA drilling fluid prepared by ESt-g-NAA and surfactant after 150 °C aged. Results show that ESt-g-NAA based CGA drilling fluid aged at appointed temperatures (120–180 °C) is a high-performance drilling fluid with shear-thinning behavior, extremely high values of low shear rate viscosity (LSRV), and well-building capabilities.
研究领域:
材料科学
·
石油工程
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）