STARCH-STARKE
·
2015
·
IF 1.677
Xuan Liang,Shuyun Wu,Xianyue Ren,Daping Quan,Li-Ming Zhang,Yubing Deng,Liqun Yang
A series of hyperbranched glycogen derivatives conjugated with different contents of cationic 3-(dimethylamino)-1-propylamine residues, named DMAPA-Glyp derivatives, were synthesized at room temperature. Resonance light scattering (RLS) spectroscopy was used to investigate the complexation behavior and efficacy of the DMAPA-Glyp derivatives and plasmid DNA (pDNA). Results indicated that the DMAPA-Glyp derivatives and pDNA molecules began to aggregate and form complexes at a weight ratio of 2. Following further increases in the DMAPA-Glyp derivatives (w/w >2), pDNA was condensed to form compact complexes. RLS spectroscopy is thus a useful tool for studying the complexation behavior and efficacy of cationic polymers with nucleic acid molecules. Circular dichroism analysis further revealed that the conformation of pDNA transformed from B-form to C-form and A-form during the complexation process.
研究领域:
生物化学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2017
·
IF 1.837
Quan Huo,Dong Liu,Jingjing Zhao,Jianshu Li,Rongna Chen,Suyan Liu
A new semi-interpenetrating network superabsorbent resin (semi-IPN SAR), starch-g-poly (sodium acrylate)/PVP, with a three-dimensional (3D) network structure constructed from a starch-g-poly(sodium acrylate) (starch-g-PNaA) network and linear poly(vinylpyrrololidone) (PVP) was synthesized by a free-radical solution polymerization method in the presence of initiator ammonium persulfate (APS) and crosslinker N,N′-methylene-bis-acrylamide (MBA). The synthesis conditions were systematically investigated. The optimum synthesis mass ratio of PVP, starch, APS, and MBA to AA was 20, 30, 1.25, and 0.15%, respectively, the neutralization degree of acrylic acid was 80%, and the reaction temperature was 60°C. Furthermore, the semi-IPN SAR was characterized by Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), thermogravimetric analysis (TGA), and three-dimensional X-ray diffraction microscopy (3D-XRDM). FTIR and TGA results agreed that PNaA had been grafted onto the starch macromolecular chains and the starch-g-PNaA network was penetrated by linear PVP polymers by a hydrogen binding action. Moreover, the surface morphology of the resin exhibited apparent wrinkling due to the introduction of PVP. The 3D-XRDM result further proved that the resin was provided with a three-dimensional network structure. The introduction of PVP and the formation of the semi-IPN structure greatly enhanced the water absorbency of the resin. The water and saline absorbency of the optimized material was improved to 2017.8 g/g distilled water and 89.7 g/g NaCl aqueous solution (0.9 wt%), respectively. Furthermore, kinetic analysis agreed that the pseudo-second-order kinetic model was fitted to describe a whole adsorption process, which indicated the adsorption process was not controlled by diffusion steps.
研究领域:
材料科学
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高分子化学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
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2017
·
IF 1.837
Tao Feng,Hui Wang,Ke Wang,Yi Liu,Zhiwei Rong,Ran Ye,Haining Zhuang,Zhimin Xu,Min Sun
Flavor microencapsulation has been widely used in foods, medicines, cosmetics, and other fields. The use of amylose-based complexes is receiving increasing attention because they are biodegradable, non-toxic, and biocompatible, and these complexes provide a new way to develop and impart flavors. In this study, with the aim of investigating the properties of amylose–flavor complexes, linear aliphatic alcohols (C 6 –C 9 ) and the aromatic alcohol naphthol were used to prepare inclusion complexes by the sealed heating method in yields ranging from 45 to 50%. In addition, scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) were utilized to investigate the structural characteristics of these inclusion complexes, and it was found that the amylose-n-heptanol inclusion complex was most stable. Furthermore, nuclear magnetic resonance (NMR) spectroscopy revealed that V-type crystals existed in the amylose–flavor complexes. Moreover, TGA showed that all amylose–flavor inclusion complexes have excellent thermal stability. The encapsulation efficiency of the complexes increased with decreasing chain length, but the encapsulation efficiency of the complexes with the aromatic alcohol naphthol was lower than that of the complexes with some linear alcohols. This indicated that the stereoscopic confirmation of α-naphthol may influence the complexes being formed.
研究领域:
食品科学
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材料科学
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
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2017
·
IF 1.837
Dan-Ting Yin,Xin-Huai Zhao
The aim of this study was to assess the potential impact of 10 exogenous strains on acid production of maize resistant starch (RS) and xylo-oligosaccharides (XOS) during in vitro fermentation and on anti-colon cancer activities of fermentation products. Maize RS and XOS were fermented in vitro by the fecal extract from healthy adults in the absence and presence of one exogenous strain culture. Fermentation products were measured for their acetate, propionate, butyrate, and lactate contents, and growth inhibition on human colon carcinoma (HCT-116) cells. These strains in general conferred fermentation products with increased acetate, propionate, and butyrate contents, enhanced lactate conversion, and different growth inhibition on HCT-116 cells. Correlation analysis results demonstrated that butyrate and lactate contents of fermentation products made respective positive and negative contribution to the measured growth inhibition ( p < 0.05); however, acetate and propionate contents made an insignificant contribution to the measured growth inhibition ( p > 0.05). These results were mostly consistent with those from confirmation trials using standard acid solutions for the cells. It is highlighted that these strains had beneficial intervention in colonic fermentation of maize RS and XOS and anti-cancer activities of fermentation products, rendering lower lactate and higher butyrate contents and especially higher anti-colon cancer activities.
研究领域:
营养学
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微生物学
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癌症研究
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食品科学
✓ 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
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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
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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
·
2014
·
IF 1.401
Shuang Meng,Ying Ma,Jie Cui,Da-Wen Sun
Aqueous mixtures of defatted corn starch and different fatty acids were heated and processed with high-pressure homogenization to form starch–lipid complexes. A variety of fatty acids with chain lengths of 12–18 carbons and with varying degrees of unsaturation were studied regarding their ability to form amylose–lipid complexes. Linoleic acid (65.7%) displayed the greatest complex forming ability with defatted corn starch, followed by lauric acid (63.2%), oleic acid (62.2%), myristic acid (61.2%), palmitic acid (59.8%), and stearic acid (54.6%). The XRD analysis showed that the complexes presented the well-known V-helical type diffraction. DSC was used to analyze the thermal properties. Based on the 85–110°C transition temperature and the 60–95°C synthesis temperature, the experimental complexes are less ordered type I complexes. The in vitro digestibility studies indicated that long-chain saturated fatty acids increased digestibility more than the short-chain saturated and unsaturated fatty acids when in complex with defatted corn starch.
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
·
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
·
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
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营养学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2016
·
IF 1.523
Hualin Wang,Jian Lv,Suwei Jiang,Baicheng Niu,Min Pang,Shaotong Jiang
The present work aimed to develop a porous-gelatinized corn starch and evaluate its adsorption of grape seed proanthocyanidins (GSPs). The starches were fabricated by subjecting a porous starch (enzymolysis with α-amylase and amyloglucosidase) to moderate gelatinization at 65°C for 3 h. The resulting morphology, structure, and properties strongly depended on the order of the enzymolysis and gelatinization steps. The porous-gelatinized starch was mesoporous. During gelatinization, the pores in the enzymolysis starches shrank and some disappeared. Neither enzymolysis nor gelatinization changed the basic chemical structures of the starch. However, the crystallinity was increased by enzymolysis and decreased by gelatinization. Furthermore, the reduction in crystallinity decreased the enthalpy change (Δ H ) and increased the peak temperature ( T p ). The limited swelling upon gelatinization favored the diffusion of water molecules into the starch matrix and increased the water absorbability of the starches. A pseudo-first-order kinetic model accurately described the adsorption of porous-gelatinized starch toward GSPs ( R 2 > 0.995). The porous-gelatinized starch showed the best adsorption capability ( q e = 18.890 ± 0.084 mg/g) and a relatively low desorption tendency (49%) toward GSPs. Thus, this starch may be used as an effective adsorbent in order to improve the utilization efficiency of GSPs and maintain their antioxidant activity.
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
·
2021
·
IF 2.741
Jinjin Zhao,Zhangtie Wang,Emad Karrar,Deping Xu,Xiulan Sun
Berberine is separated from medical plants and food raw materials, and shows excellent anti-diabetic activity and could be used as a food additive in some countries and regions. However, its inhibitory mechanisms on α-amylase and α-glucosidase have hardly ever been revealed in vitro. In this study, enzymatic reaction kinetics, fluorescence quenching, circular dichroism spectroscopy, and molecular docking are used to study the inhibitory effects of berberine on α-amylase and α-glucosidase. Berberine has great inhibitory effects on α-amylase and α-glucosidase (IC 50 = 50.83 µg mL –1 , IC 50 = 198.4 µg mL –1 , respectively), and inhibition types of α-amylase and α-glucosidase are non-competitive inhibition and competitive inhibition, respectively. Fluorescence spectra show that there is static quenching between berberine and α-amylase or α-glucosidase. Besides, hydrophobic interaction is the main interaction type. These results are further evidenced and visualized by molecular docking. This study provides a different theoretical basis for berberine in anti-diabetic activity in vitro and expands interaction research about hydrophobic compounds and α-amylase as well as α-glucosidase.
研究领域:
药理学
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生物化学
·
分子生物学
·
糖尿病研究
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2022
·
IF 2.688
Sheng Li,Huimin Liu,Qihang Zheng,Nannan Hu,Mingzhu Zheng,Jingsheng Liu
In this study, the effects of various concentrations (1%, 2%, 3%, 5%) soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from corn bran on the pasting, rheological, and thermal properties and the microstructure of corn starch (CS) are investigated. The findings show that the addition of dietary fiber inhibits the short-term retrogradation of starch and decreases the relaxation time of weakly bound water. The SDF and IDF reduce endothermic enthalpy from 11.79 to 8.81 and 8.80 (J g −1 ), respectively ( p < 0.05). The addition of SDF significantly inhibits the gelatinization of starch ( p < 0.05), which reduces viscosity during CS pasting. In addition, 5% of SDF significantly ( p < 0.05) reduces the wavenumber ratio value (1047 cm –1 /1022 cm –1 ) from 0.906 to 0.861 and decreases the strength of the CS gel from 653.29 to 75.66. The CS-SDF gel shows a sheet-like network structure, while in the CS-IDF gel, IDF is embedded in a network structure. This research further expands the understanding of the interaction between dietary fiber and starch during processing and allows the improvement of high dietary fiber product quality.
研究领域:
食品科学
·
营养学
·
材料科学
✓ 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）