Fractionation of kudzu amylose and amylopectin and their microstructure and physicochemical properties

Research Progress in Modifications, Bioactivities, and Applications of Medicine and Food Homologous Plant Starch

Starchy foods are an essential part of people's daily diet. Starch is the primary substance used by plants to store carbohydrates, and it is the primary source of energy for humans and animals. In China, a variety of plants, including edible medicinal plants, such as Pueraria root, yam tuber and coix seed, are rich in starch. However, limited by their inherent properties, kudzu starch and other starches are not suitable for the modern food industry. Natural starch is frequently altered by physical, chemical, or biological means to give it superior qualities to natural starch as it frequently cannot satisfy the demands of industrial manufacturing. Therefore, the deep processing market of modified starch and its products has a great potential. This paper reviews the modification methods which can provide excellent functional, rheological, and processing characteristics for these starches that can be used to improve the physical and chemical properties, texture properties, and edible qualities. This will provide a comprehensive reference for the modification and application of starch from medicinal and edible plants.

Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root (Pueraria lobata starch)

Kudzu root (Pueraria lobata) is well known for its traditional use as a medicinal food homologous plant in China. Three varieties of kudzu roots, such as Gange-1, Gange-2, and Gange-6, are commonly used. Nowadays, kudzu starch (KS) is commercially available as satiating foods or product ingredients. Differentiation and selection of the variety are important components of quality control for KS-based products. Thus, the present work was aimed at comparing the physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling, as well as the structural characteristics of the starches extracted from the three varieties of kudzu roots. The results show that KS-6 has a higher content of functional ingredients thus can be used as an ideal functional starch. However, KS-6 has a higher amylopectin:amylose ratio of 4.65, resulting in a better solubility, higher transition temperature, and higher gelatinization enthalpy. KS-2 showed lower transition temperature and gelatinization enthalpy, as well as higher peak viscosity, through viscosity, and final viscosity. KS-1 could result in a soft texture after pasting. The appropriate variety of KS should be differentiated and selected according to application scenarios. This study provided valuable insights into the potential use of different KS in the food and nonfood industries. PRACTICAL APPLICATION: 1. KS-1 was found to be suitable for use as a food supplement. 2. KS-6 has the highest nutritional value. 3. They can be used as a substitute for other similar starches.

Study on structural characteristics, physicochemical properties, and in vitro digestibility of Kudzu-resistant starch prepared by different methods

Three different methods, including autoclaving, autoclaving-debranching, and purification, were used to prepare Kudzu-resistant starch (KRS) from Kudzu starch (KS). The physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling, and coagulability, as well as the in vitro digestive characteristics of the three kinds of KRS were studied. The results showed that the morphology of starch granules of KRS prepared by autoclave, autoclave enzymatic hydrolysis, and purification methods was changed and the relative crystallinity was significantly decreased compared with the original starch. X-ray diffraction (XRD) showed that KRS exists in the form of C and C+V crystalline form. There was a significant increase in the pasting temperature and a remarkable decrease in the peak viscosity and the expansion degree of the KRS prepared by all three methods. The solubility of the resistant starch (RS) obtained by autoclaving-debranching and that by purification were both increased compared to that of native KS, while the solubility of the RS obtained by autoclaving was decreased. Meanwhile, the retrogradation of the three RS was also improved to varying degrees. The contents of RS in the samples were: P-KRS (71%) > DA-KRS (43%) > A-KRS (42%) > KS (9%). Simulated human in vitro digestion experiments showed that RS has stronger antidigestibility properties than native starch. Among them, the RS prepared by the purification method has stronger antidigestive properties, and it is predicted that it may have a better potential value in regulating blood glucose. These results indicated that the processing properties of KRS, especially the digestibility, are significantly improved and can be used as a new functional food ingredient, which deserves thorough study.

An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry

Hydrocolloids are naturally occurring polysaccharides or proteins, which are used to gelatinize, modify texture, and thicken food products, and are also utilized in edible films and drug capsule production. Moreover, several hydrocolloids are known to have a positive impact on human health, including prebiotics rich in bioactive compounds. In this paper, plant-derived hydrocolloids from arrowroot (Maranta arundinacea), kuzu (Pueraria montana var lobata), Sassafras tree (Sassafras albidum) leaves, sugarcane, acorn, and animal-derived gelatin have been reviewed. Hydrocolloid processing, utilization, physicochemical activities, composition, and health benefits have been described. The food industry generates waste such as plant parts, fibers, residue, scales, bones, fins, feathers, or skin, which are often discarded back into the environment, polluting it or into landfills, where they provide no use and generate transport and storage costs. Food industry waste frequently contains useful compounds, which can yield additional income if acquired, thus decreasing the environmental pollution. Despite conventional manufacturing, the aforementioned hydrocolloids can be recycled as byproducts, which not only minimizes waste, lowers transportation and storage expenses, and boosts revenue, but also enables the production of novel, functional, and healthy food additives for the food industry worldwide.

Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties

The pseudocereal grain, Quinoa (Chenopodium quinoa Willd.), has a great nutritional value due to its high contents of proteins, fiber, minerals, and vitamins. However, saponins naturally present outside the grains represent an obstacle to their consumption as human food. Before consumption, the grains are subjected to various treatments, which alter their nutritional value. In an attempt to eliminate the maximum of saponins using the wet process, while minimizing the washing conditions and preserving the nutritional quality, we explored the effects of several parameters, including volume of water, treatment time, soaking time, number of washing, and water temperature, followed by an optimization process using Box–Behnken Design, and finally, the impact of this process on the physicochemical and techno-functional properties of six quinoa genotypes seeds was evaluated. As a result, the variation of the treatment time, volume, and temperature of the water positively affected the saponins leaching. According to the quadratic model, the maximum percentages of eliminated saponins (96.53%−96.77%) were found at a temperature of 50°C, treatment times from 60 to 69 min, and water volumes from 6.99 to 7.50 mL per gram of seeds. The optimized method did not affect the proteins and microelements content (Zn, Mn, B, Mo), while a slight decrease of macro-elements (K, P, Ca, S, Mg) was noted in the level of some genotypes. On the other hand, a significant improvement of the techno-functional properties such as water and oil holding capacity was noted, with a sharp drop-in emulsifying activity in all genotypes without affecting the standard values of pH (6.4–6.8) and moisture content (10%−11%) of the seeds. Hence, the optimized method showed to be a more potential method for saponins removal than the currently used dry method.

Ultrasonic treatment improves the performance of starch as depressant for hematite flotation

In this study, ultrasonic treatment was introduced to enhance the depressive performance of starch in the reverse flotation separation of fine hematite from quartz. It was found that after ultrasonic treatment, starch was not only able to impart a higher surface wettability of hematite, but also better reduced the degree of entrainment of fine hematite, both of which alleviated the loss of hematite to the froth. Flocculation tests together with starch property characterization were conducted to understand the underpinning mechanism. It is interesting that ultrasonic treatment of starch led to stronger and more selective flocculation of hematite, which accounted for the reduced entrainment loss of fine hematite and benefited the concentrate Fe grade. It was also found that ultrasonic treatment enhanced the dissolution and acidity of starch with a simultaneous increase in the content of amylose, which in turn could contribute to the improved depression and selective flocculation of hematite.

Study on the properties of composite superabsorbent resin doped with starch and cellulose

In order to reduce the damage to soil caused by degradation residues in the application of superabsorbent resin (SAR), the primary target of this study was to improve its biodegradability by doping with starch and cellulose. After that, the water absorption performance of composite SAR doped with starch and cellulose was improved as much as possible by changing the formulation when the biodegradability changed in a narrow range. The degradation percentage in soil and compost after 60 days is much higher than that of the SAR without doping which is 8.42 and 14.17%, but the performance for water absorption depends on the type of starch that was used. Experiments showed that the presence of amylopectin in starch contributes significantly to the performance for water absorption of composite SAR. The more amylopectin content, the better performance for water absorption, but the specific relationship between the degradability and the amylopectin content has not to be proven. Finally, the best mass ratio of starch, cellulose, and acrylic was 4.2:1.8:65, which was determined via the experiments. A kind of composite SAR doped with starch and cellulose with excellent performance was obtained.

Colorable Zeolitic Imidazolate Frameworks for Colorimetric Detection of Biomolecules

We report a series of colorable zeolitic imidazolate framework (ZIF)-based nanomaterials prepared by encapsulating starches (amylopectin, dextrin, or amylose) or tannic acid in the frameworks of ZIFs and first applied them in colorimetric assay of microRNA/DNA by adding I₂/KI or FeCl₃ solutions as chromogenic reagents. We found that iodine molecules can lead to rapid degradation of the ZIF-8 framework, while ZIF-90 remains stable. Therefore, ZIF-90 was selected for encapsulating the starches or tannic acid, and then assembled with polyethylenimine (PEI) and aptamers of microRNA/DNA. After interacting with the target microRNA/DNA, the aptamers (Ap) move away from the surface of the prepared Ap-starch@ZIF-90 or Ap-tan@ZIF-90, and the I₂/KI or FeCl₃ solution is added into the system to interact the starches (amylopectin, dextrin, or amylose) or tannic acid to generate different colors. According to the absorbance spectra, good linear correlations between the logarithm of absorbance intensity and the concentration of microRNA (1-180 nM) can be observed, and the naked eye can distinguish the change from ∼60 to ∼180 nM with a concentration gradient of 20 nM. A similar colorimetric assay ability for pathogenic bacteria can also be realized by detecting the gene fragments IS200 and eaeA. The detection limits can be potentially optimized by changing the amount of adsorbed PEI and aptamers on the surface of Ap-starch@ZIF-90 (or Ap-tan@ZIF-90) nanoparticles. This method could be a promising alternative for simple and cost-effective assay of microRNA/DNA.

An ultrasensitive non-noble metal colorimetric assay using starch-iodide complexation for Ochratoxin A detection

Colorimetric sandwich-type biosensors that can both provide sensitivity competitive with fluorescence-based approaches, and leverage reagents that are cost-effective, widely available and as safe as possible, are highly sought after. Herein, we demonstrate an alternative highly-sensitive colorimetric method for paper-based sandwich-type biosensing that uses starch-iodide complexation to simplify practical biosensing using ubiquitous reagents. Targeting the mycotoxin ochratoxin A (OTA), a covalently-immobilised OTA antibody on a cellulose surface captures OTA and forms a sandwich with OTA aptamer-conjugated glucose oxidase. Adding the chromogenic reagents at an optimized concentration, a distinct blue color develops within 30 min, offering excellent contrast with the clear/white of the negative sample. With a sampling volume down to just 5 μL, the assay exhibits concentration limits of detection and quantitation of 20 and 320 pg mL^-1, respectively, and a linear range from 10^-1 to 10⁵ ng mL^-1 (R² = 0.997). The method displays excellent selectivity against related mycotoxins, excellent %recovery (95-117%) and robust operation in complex matrices (beer, urine and human serum), with no significant difference versus gold-standard liquid chromatography. Along with its excellent analytical performance, this assay benefits from non-toxic and extremely cheap reagents that can be safely disposed of in the field, and presents an attractive alternative to toxic dyes and nanoparticles.

Physicochemical properties and micro-structural characteristics in starch from kudzu root as affected by cross-linking

Kudzu starch was cross-linked with sodium trimetaphosphate (STMP) at different temperatures, time and of STMP concentrations in this work. The cross-linked starches (CLSs) were fractionated further into cross-linked amylose and amylopectin in order to compare the effect of cross-linking on the microstructure. According to scanning electron microscope (SEM), CLSs displayed the resemble appearance of spherical and polygonal shapes like NS. X-ray diffraction (XRD) revealed that amylose of native starch (A), NS and CLS displayed a combination of A-type and B-type structure, while that was not found in amylose of cross-linked starch (CLA). The deconvoluted fourier transform infrared (FT-IR) indicated that crystal structure of kudzu starch was losing with the proceeding of cross-linking reaction. The CLSs exhibited a higher retrogradation and freeze-thaw stability than NS. This was accompanied by a significant decrease in sedimentation, transparency, swelling power and solubility.