FOOD CHEMISTRY
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2021
·
IF 7.514
Sheng Geng,Xiaoling Liu,Hanjun Ma,Benguo Liu,Guizhao Liang
For Pickering emulsifying effect, starch must be subjected to the pretreatments of acid hydrolysis, esterification, which are complicated and eco-unfriendly. In this study, a practical and green strategy to fabricate Pickering emulsion gels with dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles was introduced for the first time. The DMY content in composite particles and the amount of addition of composite particles had obvious synergistic effect on the formation and properties of emulsion gels. The obtained emulsion gels were not sensitive to ionic strength, which could be attributed to emulsifying capacity and viscosity effect of composite particles. The spectral analysis confirmed the presence of DMY/amylose host-guest supramolecules. The molecular simulation of the supramolecular complexes in the oil-water system indicated that these complexes could spontaneously aggregate and anchor to the oil-water interface, reducing the interfacial tension. Based on experimental and theoretical results, the multi-scale relationship of “molecular interaction–particle characteristics–gel properties” was established.
研究领域:
食品科学
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材料科学
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胶体化学
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可持续化学
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Zijun Liu,Nan Deng,Shunjing Luo,Chengmei Liu,Xiuting Hu
Fermentation of resistant starch from the starch-ferulic acid inclusion complex, one representative of the starch-polyphenol inclusion complex, was investigated in this study. It was found that this complex-based resistant starch, high-amylose corn starch and the mixture of ferulic acid and high-amylose corn starch were mainly utilized at the initial 6 h as indicated by the gas production and pH. Besides, the supplement of high-amylose corn starch, the mixture and the complex promoted production of short-chain fatty acids (SCFAs), reduced the ratio of Firmicutes/Bacteroidetes (F/B) and selectively stimulated the proliferation of some beneficial bacteria. Specifically, the production of SCFAs in the control and high-amylose starch, mixture and complex groups was 29.33 mM, 140.82 mM, 144.12 mM, and 167.4 mM after fermentation for 48 h, respectively. Moreover, the F/B ratio of those groups was 1.78, 0.78, 0.8 and 0.69, respectively. These results suggested that the supplement of the complex-based resistant starch led to the most SCFAs and the lowest F/B ratio ( P < 0.05). Moreover, the complex group had the largest abundance of beneficial bacteria, including Bacteroides , Bifidobacterium and Lachnospiraceae_UCG-001 ( P < 0.05). In summary, the resistant starch from the starch-ferulic acid inclusion complex exhibited stronger prebiotic activity than high-amylose corn starch and the mixture.
研究领域:
食品科学
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微生物学
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高影响因子
CARBOHYDRATE POLYMERS
·
2026
·
IF 13.2
Liling Fu,Yanan Ren,Conghe Zhang,Wei Yang,Qisheng Tian,Guixiang Zhou,Tian Xu,Changhong Liu,Lei Zheng
In this study, n-butyric acid-modified high-amylose corn starch (NBA-HACS) with varying degrees of substitution (DS ≈ 0.1, 0.2, 0.3) was synthesized via carbodiimide-mediated esterification and employed to fabricate Pickering emulsions for resveratrol encapsulation and delivery. Structural characterization confirmed successful grafting of n-butyric acid onto the C-6 hydroxyl groups of native high-amylose corn starch (NA-HACS), enhancing particle hydrophobicity. The contact angle increased from 24.6° (NA-HACS) to 86.3° (NBA-HACS), indicating a pronounced enhancement in particle dual wettability. NBA-HACS3 formed stable Pickering emulsions at 10% (w/v) concentration and oil-to-water ratios of 4:6 and 5:5, maintaining structural integrity across pH 1–11 and remaining stable after 90 days of storage. NBA-HACS3 achieved high resveratrol encapsulation efficiency (90.3%) and exhibited excellent retention under thermal (37 °C, 35 days) and UV conditions (11 h ). In vitro digestion studies revealed that NBA-HACS3 emulsions enhanced resveratrol bioaccessibility to 38%, five times higher than the control. This resulted from efficient interfacial encapsulation enabled by increased hydrophobicity, enhanced acid resistance preserving droplet integrity under gastric conditions, and improved micellar solubilization during intestinal digestion. This establishes an effective modification strategy for enhancing starch-based particle emulsifying performance, offering a promising food-grade delivery system for hydrophobic bioactives in functional food applications.
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Liling Fu,Yanan Ren,Conghe Zhang,Wei Yang,Guixiang Zhou,Tian Xu,Changhong Liu,Lei Zheng
Caffeic acid was grafted onto starch (Cf-HAMS) via C-6 esterification. • Caffeic acid grafting simultaneously enhanced amphiphilicity and bioactivity. • Cf-HAMS solely stabilized emulsion gels via reinforced interfacial films and networks. • Emulsion gels enhanced pterostilbene stability and in vitro bioaccessibility. Caffeic acid-grafted high-amylose maize starch (Cf-HAMS) with grafting degrees of 4%, 8%, and 12% was synthesized via esterification to address the limitations of native HAMS in emulsion-gel stabilization. Nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FTIR), and X-ray photoelectron spectroscopy (XPS) confirmed covalent grafting at the C-6 hydroxyl groups. Due to the introduction of caffeic acid's phenolic hydroxyls and aromatic rings, Cf-HAMS exhibited markedly enhanced hydrophobicity (contact angle from 26.8° to 65.1°) together with strong antioxidant and antibacterial activities. Consequently, Cf-HAMS alone, without any added surfactants, stabilized emulsion gels with smaller droplets, reinforced interfacial films, and enhanced viscoelasticity. When applied as carriers for pterostilbene, Cf-HAMS achieved approximately 90% encapsulation efficiency, improved UV and thermal protection, suppressed lipid oxidation, and increased bioaccessibility by a factor of 2.5 compared with native HAMS. Overall, these findings demonstrate that phenolic-acid grafting effectively integrates interfacial stabilization with chemical protection for hydrophobic bioactives. Download: Download high-res image (224KB) Download: Download full-size image
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2020
·Vol. 56
·期 2
·639-647
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IF 2.773
Qi Li,Shaoxia Shi,Yaoyao Dong,Xiuzhu Yu
Summary Frying is commonly used to process starchy foods. This work explored the interactions of amylose (AM) and amylopectin (AP) with lipids during frying. Maize-derived AM and AP that were adjusted to various moisture contents were fried at 180 °C. The significant effects of moisture content and formation of starch–lipid complexes were confirmed. Rheological analysis indicated that the elasticity of the fried AM paste decreased. This change was observed in AM but not in AP. Viscoelasticity decreased as the initial starch moisture content was increased. The presence of a V-type structure was confirmed by XRD. In general, relative crystallinity decreased as moisture content was increased. On the other hand, the increasement of starch–lipid complex could elevated the degree of crystallisation. AM was more likely than AP to undergo complexation with lipids during frying. Increasing the moisture content of starch within 20%~60% promoted the formation of starch–lipid complexes.
研究领域:
食品科学
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化学
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材料科学
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
·
IF 8.2
Shaomin Kang,Zhenghong Wu,Yena Liu,Peipei Wang,Xinyu Zhang,Mehraj Ahmad,Mohammad Rizwan Khan,Wenyuan Zhu,Jiaqi Guo,Yongcan Jin,Huining Xiao,Junlong Song
Cationic starch is the most widely used paper strength additive for papermaking wet end applications. However, it remains unclear how differently quaternized amylose (QAM) and amylopectin (QAP) are adsorbed on the fiber surface and their relative contribution to the inter-fiber bonding of papers. Herein, separated amylose and amylopectin were quaternized with different degrees of substitution (DS). After that, the adsorption behaviors of QAM and QAP on the fiber surface, the viscoelastic properties of the adlayers and their strength enhancement to fiber networks were comparatively characterized. Based on the results, the morphology visualizations of the starch structure displayed a strong impact on the adsorbed structural distributions of QAM and QAP. QAM adlayer with a helical linear or slightly branched structure was thin and rigid, while the QAP adlayer with a highly branched structure was thick and soft. In addition, the DS, pH and ionic strength had some impacts on the adsorption layer as well. Regarding the paper strength enhancement, the DS of QAM correlated positively to the paper strength, whereas the DS of QAP correlated inversely. The results provide a deep understanding of the impacts of starch morphology on performance and offer us some practical guidelines in starch selection.
研究领域:
造纸科学
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材料科学
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化学工程
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Feng-Ping Wang,Bo Li,Mei-Yan Sun,Fazli Wahid,Hong-Mei Zhang,Shu-Jun Wang,Yan-Yan Xie,Shi-Ru Jia,Cheng Zhong
Bacterial cellulose (BC) is a promising biopolymer, but its three-dimensional structure needs to be controllable to be used in multiple fields. BC has some advantages over other types of cellulose, not only in terms of purity and properties but also in terms of modification (in situ modification) during the synthesis process. Here, starches from different sources or with amylose/amylopectin content were added to the growth medium to regulate the structural properties of BC in-situ. The obtained BC membranes were further modified by superhydrophobic treatment for oil-water separation. Starches alter the viscosity of the medium, thus affecting bacterial motility and cellulose synthesis, and adhere to the microfibers, limiting their further polymerization and ultimately altering the membrane porosity, pore size, and mechanical properties perpendicular to the BC fibril layer direction. The average pore diameter of the BC/PS membrane increased by 1.94 times compared to the initial BC membrane. The chemically modified BC/PS membrane exhibited super-hydrophobicity (water contact angle 167°), high oil-water separation flux (dichloromethane, 23,205 Lm −2 h −1 MPa −1 ), high separation efficiency (>97%). The study provides a foundation for developing methods to regulate the network structure of BC and broaden its application.
研究领域:
生物技术
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材料科学
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环境工程
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高影响因子
JOURNAL OF CEREAL SCIENCE
·
2024
·
IF 3.9
Hui Xu,Shunqian Xu,Yang Xu,Yanjie Jiang,Ting Li,Xinxia Zhang,Jie Yang,Li Wang
This study analyzed six mutant rice samples from uniform genetic and planting backgrounds with amylose contents ranging from 4.21% to 17.52%. The physicochemical, structural and functional properties of the extracted starches were investigated and their relationships were analyzed. No significant changes were observed in the morphology, granule size, amylopectin chain-length distribution, and crystalline type of rice starches . The average hydrodynamic radius (R h ), relative crystallinity (RC), the ratio of 1045 cm −1 /1022 cm −1 (R 1045/1022 ), and lamellar peak intensity (I max ) were significantly correlated with amylose content, impacting the digestion properties. A higher degree of order in starch structure was found to impede its digestion progress by affecting its physicochemical characteristics. The decreased onset temperature and increased gelatinization temperature range indicated increased crystalline structure instability, decreasing peak time and pasting temperature. Furthermore, there were notable reductions in starch digestion rate ( k ) and rapidly digestible starch content (RDS) as amylose content increased, despite no significant change in the final digestion percentage. The k exhibited a positive correlation with R h , while there was a positive association between RC, R 1045/1022 , and I max with RDS. These findings can provide valuable guidance for rice breeders in developing rice varieties with specific functional attributes.
研究领域:
食品科学
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植物学
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遗传学
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Bin Deng,Jingwen Chen,Shaobo Li,Jing Liu,Zhongkai Zhou,Zhu Qin,Huixing Wang,Mengxiang Su,Li Li,Zongchun Bai
A new generation of food packaging films is gradually replacing traditional plastic packaging films because of their biodegradability , safety, and some functional properties such as anti-bacterial and oxidant resistance. In the present work, an antibacterial packing film based on amylose starch and 2-hydroxypropyl-trimethylammonium chloride chitosan (HTCC) was prepared for meat preservation. The interfacial bonding mechanism between amylose, HTCC, and glutaraldehyde (GA) was determined experimentally and through molecular dynamics (MD) simulation. The macromolecular chains of amylose starch and HTCC became entangled via inter-molecular H-bonds and then cross-linked with GA via the Schiff base reaction. The interaction of amylose starch and HTCC improved the mechanical properties of the amylose films. Compared with the amylose films, the tensile strength and elongation at break of the optimal HTCC/amylose films reached to 16.13 MPa (an increase of 206.65 %) and 53.86 % (an increase of 109.49 %). The HTCC/amylose films were found to provide obvious bacteriostatic performance, a relatively low cytotoxicity, the lower transmittance in the UV region, and thus the ability to enhance the preservation of fresh meat. These excellent characteristics therefore suggest that HTCC/amylose films might be promising candidates for application in antibacterial food packaging films.
研究领域:
食品科学
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材料科学
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高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Danyang Liang,Haiyu Luo,Zhuangzhuang Sun,Qing Liu,Lipin Zhao,Wenhao Li
This study examines the impact and influence of amylose on the starch esterification reaction through partial extraction of amylose . Citric acid was added for the esterification reaction, and then the esterified starches' multiscale structure, physicochemical, and functional properties were evaluated. As the extraction time of amylose increased, the amylose content in the starch decreased. Higher concentrations of citric acid will lead to samples with a higher degree of substitution, with DS rising from 0.203 % (0 h) to 0.231 % (3.5 h) at CA3 treatment. While removing amylose had minimal effects on the crystal structure of starch granules , it did decrease the ratio of A and B1 chains and the molecular weight of amylose. Acid hydrolysis exacerbated these changes upon the addition of citric acid. Furthermore, removing amylose followed by citrate esterification resulted in lower pasting viscosity, enthalpy of gelatinization (from 13.37 J to 2.83 J), and degree of short-range ordering. Also, digestion shows a decrease caused by the increasing content of slow-digesting starch. The presence of amylose in starch granules does affect the formation of starch esters, and removing it before esterification modification may improve production efficiency and reduce costs to some extent.
研究领域:
食品科学
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化学工程
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PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 17
·2724
·
IF 4.7
Hua Li,Hua Li,Yu Liu,Ruixin Liu,Sirithon Siriamornpun
Heat–moisture treatment (HMT) is a widely used method for modifying starch properties with the potential to reduce the digestibility of high-amylose starch (HAS). This study aimed to optimize the HMT conditions for HAS and apply the resulting HMT-HAS to triticale noodles to develop low-glycemic-index products. HMT significantly increased the resistant starch (RS) content and decreased the rapidly digestible starch (RDS) content of HAS. The treatment conditions—temperature, heating time, and moisture content—were found to significantly influence the starch composition. Optimal HMT conditions were determined using response surface methodology: a temperature of 108 °C, a heating time of 5.8 h, and a moisture content of 25.50%. Under these conditions, the RS content of HMT-HAS was 60.23%, nearly double that of the untreated sample. Increasing the level of HMT-HAS in triticale noodles led to significant decreases in short-range order, relative crystallinity, and viscosities, while the RS content increased from 12.08% to 34.41%. These findings suggest that incorporating HMT-HAS into triticale noodles effectively enhances starch digestive resistance, supporting the development of functional, low-glycemic-index triticale-based foods.
研究领域:
食品科学
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营养学
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2017
·
IF 3.671
Tao Feng,Ke Wang,Fangfang Liu,Ran Ye,Xiao Zhu,Haining Zhuang,Zhimin Xu
Naringin is a bioflavonoid that is rich in citrus plants and possesses enormous health benefits. However, the use of naringin as a nutraceutical is significantly limited by its low bioavailability. In this study, a novel water-soluble ternary nanoparticle material consisting of amylose , α-linoleic acid and β-lactoglobulin was developed to encapsulate naringin to improve its bioavailability. The physicochemical characteristics of the ternary nanoparticle-naringin inclusion complex were analysed by ultraviolet-visible spectroscopy (UV), Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), high-resolution transmission electron microscopy (TEM), X-ray diffractometry (XRD) and particle size distribution. The results confirmed the formation of the ternary nanoparticle-naringin inclusion complex. The encapsulation efficiency (EE) and loading content (LC) of the ternary nanoparticle-naringin inclusion complex were 78.73 ± 4.17% and 14.51 ± 3.43%, respectively. In addition, the results of the ternary nanoparticle-naringin inclusion complex in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) demonstrated that naringin can be gradually released from the complex. In conclusion, ternary nanoparticles are considered promising carriers to effectively improve the bioavailability of naringin.
研究领域:
食品科学
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营养学
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高影响因子
危险品化学品经营许可证（带存储）