1
|
Chen L, Li X, Li W, Hao X, Wu S, Zhang M, Zheng F, Zhang N. Structural, physicochemical, and digestive properties of enzymatic debranched rice starch modified by phenolic compounds with varying structures. Int J Biol Macromol 2024; 274:133262. [PMID: 38901511 DOI: 10.1016/j.ijbiomac.2024.133262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 05/11/2024] [Accepted: 06/17/2024] [Indexed: 06/22/2024]
Abstract
The physicochemical properties of starch and phenolic acid (PA) complexes largely depend on the effect of non-covalent interactions on the microstructure of starch. However, whether there are differences and commonalities in the interactions between various types of PAs and starch remains unclear. The physicochemical properties and digestive characteristics of the complexes were investigated by pre-gelatinization of 16 structurally different PAs and pullulanase-modified rice starches screened. FT-IR and XRD results revealed that PA complexed with debranched rice starch (DRS) through hydrogen bonding and hydrophobic interaction. Benzoic/phenylacetic acid with polyhydroxy groups could enter the helical cavities of the starch chains to promote the formation of V-shaped crystals, and cinnamic acid with p-hydroxyl structure acted between starch chains in a bridging manner, both of which increased the relative crystallinity of DRS, with DRS-ellagic acid increasing to 20.03 %. The digestion and hydrolysis results indicated that the acidification and methoxylation of PA synergistically decreased the enzyme activity leading to a decrease in the digestibility of the complexes, and the resistant starch content of the DRS-vanillic acid complexes increased from 28.27 % to 71.67 %. Therefore, the selection of structurally appropriate PAs can be used for the targeted preparation of starch-based foods and materials.
Collapse
Affiliation(s)
- Linlin Chen
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
| | - Xintong Li
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Wei Li
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Xi Hao
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Songyao Wu
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Ming Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Fengming Zheng
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
| |
Collapse
|
2
|
Han M, Yang S, Song J, Gao Z. Layer-by-layer coated probiotics with chitosan and liposomes demonstrate improved stability and antioxidant properties in vitro. Int J Biol Macromol 2024; 258:128826. [PMID: 38123040 DOI: 10.1016/j.ijbiomac.2023.128826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/23/2023]
Abstract
Probiotics are of increasing interest for their potential health benefits, but their survival and adhesion in the harsh gastrointestinal environment remain a concern. This study explored a single-cell encapsulation technique to enhance probiotic survival and adhesion in the gastrointestinal tract. We encapsulated probiotics in curcumin-loaded liposomes, further coated them with polymers using layer-by-layer techniques. The coated probiotics were evaluated for survival in simulated gastrointestinal conditions, adhesion to colonic mucus, and scavenging of reactive oxygen species (ROS). The results showed that multi-layer encapsulation increased probiotic size at the nanoscale, enhancing their survival in simulated gastrointestinal conditions. Upon reaching the colon, the shedding of the coating coincided with probiotic proliferation. Additionally, the coated probiotics exhibited increased adhesion to colonic mucus. Moreover, the coating acted as a protective barrier for effectively scavenging reactive oxygen radicals, ensuring probiotic survival in inflammatory environments. This study combines the synergistic effects of probiotics and curcumin, underscoring the promise of single-cell encapsulation techniques in improving the efficacy of probiotics for addressing colitis-related diseases.
Collapse
Affiliation(s)
- Mengzhen Han
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Shuang Yang
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Jiangling Song
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China.
| |
Collapse
|
3
|
Liang X, Chen L, McClements DJ, Peng X, Xu Z, Meng M, Jin Z. Bioactive delivery systems based on starch and its derivatives: Assembly and application at different structural levels. Food Chem 2024; 432:137184. [PMID: 37633137 DOI: 10.1016/j.foodchem.2023.137184] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 08/01/2023] [Accepted: 08/15/2023] [Indexed: 08/28/2023]
Abstract
Starch and modified starch, spanning various structural levels, are comprehensively reviewed, with a special emphasis on the advancement of starch and its derivative-based delivery systems for bioactive substances. The pivotal aspect highlighted is the controlled release of active ingredients by starch-based delivery systems with distinct hierarchical structures. At the molecular level, diverse categories of starch degradation products, such as dextrin and highly branched starch, serve as versatile amphiphilic carriers for encapsulating active ingredients. At the level of helical structure, the distinctive configuration of the starch-guest complex partly determines the mechanism of controlled release for diverse active components. At the crystal and particle structural level, starch assumes the role of a carrier, effectively modulating the release of active substances, and enhances the innate physiological activity of different active components. As a natural polymer molecule, starch can also generate hydrogel materials in polymer form, expanding its utility in the fields of food, materials, and even medicine.
Collapse
Affiliation(s)
- Xiuping Liang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China; Guangdong Licheng Detection Technology Co., Ltd, Zhongshan 528436, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan 528436, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| |
Collapse
|
4
|
Lim QY, Cheng LH. A review on stringiness property of cheese and the measuring technique. J Texture Stud 2023. [PMID: 37985234 DOI: 10.1111/jtxs.12815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 10/21/2023] [Accepted: 11/07/2023] [Indexed: 11/22/2023]
Abstract
This review paper provides a deep understanding of stringiness property in a cheese product. Stringiness is used to describe the extended continuous strand of a molten cheese, especially mozzarella cheese. Stringiness is often described quantitatively by stretch length, as well as qualitative definition which focuses on the dimension of strand and ease of extensibility. Very often, the scope of defining stringiness attributes is limited by the measuring techniques because a complete experimental setup is required to obtain information on both stretch quantity and stretch quality. Among the measuring methods, cheese extensibility rig stands out to be the best method to assess stringiness attribute of a cheese as it is an objective method. In addition, a detailed study on the molecular behavior and interactions among natural and imitation cheese components in delivering stringiness, and the challenges faced therein have been reviewed. Thus, the review provides a foundation for the development of vegan cheese or plant-based cheese with stringiness properties.
Collapse
Affiliation(s)
- Qai-Yeing Lim
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Lai-Hoong Cheng
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| |
Collapse
|
5
|
Wang X, Jin Y, Cheng L, Li Z, Li C, Ban X, Gu Z, Hong Y. Pasting properties and multi-scale structures of Spirodela starch and its comparison with normal corn and rice starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
6
|
Effect of amylose content on the preparation for carboxymethyl starch/pullulan electrospun nanofibers and their properties as encapsulants of thymol. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
7
|
Wang D, Zhao M, Wang Y, Mu H, Sun C, Chen H, Sun Q. Research Progress on Debranched Starch: Preparation, Characterization, and Application. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2126854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Mei Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Cong Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Haihua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| |
Collapse
|
8
|
Li X, He Y, Wang J, Liu H. Effect of fructooligosaccharides on retrogradation of instant rice. STARCH-STARKE 2022. [DOI: 10.1002/star.202200061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xuyang Li
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Yutang He
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Jian Wang
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - He Liu
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| |
Collapse
|
9
|
Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber. Food Chem 2021; 375:131900. [PMID: 34959141 DOI: 10.1016/j.foodchem.2021.131900] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/21/2022]
Abstract
This paper investigated the effect of extrusion treatment on the rheological properties, in vitro digestibility, and multi-structure of starch with or without bamboo shoot dietary fiber (BSDF). The viscoelasticity and thixotropy decreased after extrusion treatment, however, they increased after BSDF addition, and decreased with increasing BSDF content. The starch granules became smooth and formed big lumps after extrusion treatment. The dense lumps became loose after the addition of BSDF. Extrusion treatment changed the movement and arrangement of starch chains and thus the relative crystallinity and branching degree decreased by 92.6% and 40.9%, respectively. The disruption of starch further increased rapid digestion starch (RDS) content by 10%. The decreased disruption of starch granules and increased entanglement between BSDF and starch decreased the RDS content. The addition of BSDF is a novelty method to enhance the nutritional properties and control the physicochemical properties of extruded starchy foods.
Collapse
|
10
|
Liu G, Zhang C, Gao H, Zhang H, Wei H. Water migration, texture and oral processing properties of semi-waxy rice during retrogradation. J Food Sci 2021; 86:5100-5106. [PMID: 34755905 DOI: 10.1111/1750-3841.15959] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 09/20/2021] [Accepted: 10/07/2021] [Indexed: 11/28/2022]
Abstract
Semi-waxy rice, a low-amylose content (8%-13%) rice variety, can resist retrogradation. It is becoming more and more popular and widely cultivated in East China where consumers prefer cooked rice with soft and tender texture. In this study, water migration, texture and oral processing properties of cooked rice during retrogradation were investigated in order to characterize semi-waxy rice. The results confirmed that the water mobility and migration of semi-waxy rice during retrogradation is weaker than that of waxy rice and stronger than that of nonwaxy rice. Simultaneously, the hardness of semi-waxy rice was higher than that of waxy rice and lower than that of nonwaxy rice. The oral processing properties confirmed that freshly waxy rice was too adhesive and needed more work to breakdown slow breakdown structure (Type Ⅱ structure) compared to freshly semi-waxy rice. Meanwhile, nonwaxy rice was too hard, and more work was needed to break both fast breakdown structure (Type I structure) and slow breakdown structure (Type Ⅱ structure). The oral processing properties confirmed that retrograded semi-waxy rice generated more reducing sugar than retrograded waxy rice and nonwaxy rice. Thus, semi-waxy rice can retard retrogradation, and the texture of cooked semi-waxy rice is neither too adhesive as waxy rice nor too hard as nonwaxy rice. PRACTICAL APPLICATION: Semi-waxy rice cultivars have been widely cultivated in East China and well accepted by the consumers. This study aims to characterize semi-waxy rice and provide theoretical basis for semi-waxy rice study.
Collapse
Affiliation(s)
- Guodong Liu
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China.,Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou, China.,Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou, China
| | - Chao Zhang
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China.,Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou, China.,Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou, China
| | - Hui Gao
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China.,Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou, China.,Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou, China
| | - Hongcheng Zhang
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China.,Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou, China.,Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou, China
| | - Haiyan Wei
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China.,Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou, China.,Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou, China
| |
Collapse
|
11
|
Hu X, Liu Y, Chen Y, Zhang T, Miao M. Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from Phytoglycogen. Foods 2021; 10:foods10112653. [PMID: 34828934 PMCID: PMC8621403 DOI: 10.3390/foods10112653] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/21/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
The pH-responsive hydrogels were obtained through successive carboxymethylation and phosphorylase elongatation of phytoglycogen and their structure and functional characterizations were investigated. Phytoglycogen (PG) was first carboxymethylated to obtain carboxymethyl phytoglycogen (CM-PG) with degree of substitution (DS) at 0.15, 0.25, 0.30, and 0.40, respectively. Iodine staining and X-ray diffraction analysis suggested that the linear glucan chains were successfully phosphorylase-elongated from the non-reducing ends at the CM-PG surface and assembled into the double helical segments, leading to formation of the hydrogel. The DS of CM-PG significantly influenced elongation of glucan chains. Specifically, fewer glucan chains were elongated for CM-PG with higher DS and the final glucan chains were shorter, resulting in lower gelation rate of chain-elongated CM-PG and lower firmness of the corresponding hydrogels. Scanning electron microscope observed that the hydrogels exhibited a porous and interconnected morphology. The swelling ratio and volume of hydrogels was low at pH 3–5 and then became larger at pH 6–8 due to electrostatic repulsion resulting from deprotonated carboxymethyl groups. Particularly, the hydrogel prepared from chain-elongated CM-PG (DS = 0.25) showed the highest sensitivity to pH. These results suggested that phosphorylase-treated CM-PG formed the pH-responsive hydrogel and that the elongation degree and the properties of hydrogels depended on the carboxymethylation degree. Thus, it was inferred that these hydrogels was a potential carrier system of bioactive substances for their targeted releasing in small intestine.
Collapse
Affiliation(s)
- Xiuting Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.H.); (Y.L.); (Y.C.); (T.Z.)
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yao Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.H.); (Y.L.); (Y.C.); (T.Z.)
| | - Yimei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.H.); (Y.L.); (Y.C.); (T.Z.)
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.H.); (Y.L.); (Y.C.); (T.Z.)
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.H.); (Y.L.); (Y.C.); (T.Z.)
- Correspondence:
| |
Collapse
|
12
|
Xiao W, Shen M, Ren Y, Rong L, Liu W, Chen X, Yang J, Li J, Xie J. Mesona chinensis polysaccharides promote molecular crosslinking and gel formation of debranched waxy maize starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111773] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
13
|
Liang S, Hong Y, Gu Z, Cheng L, Li C, Li Z. Effect of debranching on the structure and digestibility of octenyl succinic anhydride starch nanoparticles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111076] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
14
|
Qi Q, Hong Y, Zhang Y, Gu Z, Cheng L, Li Z, Li C. Effect of cassava starch structure on scalding of dough and baking expansion ability. Food Chem 2021; 352:129350. [PMID: 33657481 DOI: 10.1016/j.foodchem.2021.129350] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 12/24/2020] [Accepted: 01/23/2021] [Indexed: 01/26/2023]
Abstract
Fermented cassava products are important starchy food staples in South America. The quality of the products is affected by the baking expansion ability of the dough, which is in turn influenced by the starch fermentation process and drying method employed. We investigated the structural properties of cassava starch after different fermentation and drying treatments, and the effect of starch structure on scalding of dough and baking expansion ability. Fermentation combined with either exposure to sunlight or UV light treatment resulted in high cassava starch baking expansion. Moreover, we observed decreased crystallinity and increased disordered crystalline regions with lower molecular weight in the two types of starch-fermented combined with sunlight or UV light treatment-and both appeared to have a continuous network structure and polarized cross in scalded dough, which are conducive to holding gas and losing water, thus promoting high baking expansibility.
Collapse
Affiliation(s)
- Qiaoting Qi
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China.
| | - Yayuan Zhang
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Science, Nanning, 530007, Guangxi Province, People's Republic of China.
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| |
Collapse
|
15
|
Song X, Qiu X, Huang X, Tu Y, Zhao Q, Sun R, Zhang L. Waxy rice amylopectin towards stretchable elastic conductive hydrogel for human motion detection. NEW J CHEM 2021. [DOI: 10.1039/d0nj05258b] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Dynamic hydrogen-bonding interaction brings waxy rice amylopectin element into polyacrylamide network to elicit a stretchable elastic composite hydrogel for sensing application.
Collapse
Affiliation(s)
- Xiaodong Song
- School of Chemistry and Molecular Engineering
- East China Normal University
- Shanghai
- People's Republic of China
| | - Xiaxin Qiu
- School of Chemistry and Molecular Engineering
- East China Normal University
- Shanghai
- People's Republic of China
| | - Xiaowen Huang
- School of Chemistry and Molecular Engineering
- East China Normal University
- Shanghai
- People's Republic of China
| | - Yaqing Tu
- School of Chemistry and Molecular Engineering
- East China Normal University
- Shanghai
- People's Republic of China
| | - Qiuhua Zhao
- School of Chemistry and Molecular Engineering
- East China Normal University
- Shanghai
- People's Republic of China
| | - Ruyi Sun
- School of Chemistry and Molecular Engineering
- East China Normal University
- Shanghai
- People's Republic of China
| | - Lidong Zhang
- School of Chemistry and Molecular Engineering
- East China Normal University
- Shanghai
- People's Republic of China
| |
Collapse
|
16
|
Wang B, Lin X, Zheng Y, Zeng M, Huang M, Guo Z. Effect of homogenization-pressure-assisted enzymatic hydrolysis on the structural and physicochemical properties of lotus-seed starch nanoparticles. Int J Biol Macromol 2020; 167:1579-1586. [PMID: 33220375 DOI: 10.1016/j.ijbiomac.2020.11.113] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 11/09/2020] [Accepted: 11/16/2020] [Indexed: 10/23/2022]
Abstract
In previous studies, we successfully prepared lotus-seed starch nanoparticles (LS-SNPs) using enzymatic methods. To further improve their performance, we studied the structural, physical and chemical properties of LS-SNPs prepared by high-pressure homogenization (HPH)-assisted enzymatic hydrolysis (EH). HPH treatments at different pressures and frequencies have a significant effect on the particle size and molecular weight of LS-SNPs. Structural analyses showed that LS-SNP and H-LS-SNP both comprised B-type starch crystals. As the homogenization pressure and frequency were increased, the relative crystallinity of H-LS-SNP first increased and then decreased, indicating that HPH treatment affected the double-helix structure of LS-SNPs. The results also show that moderate HPH treatment was beneficial for enzymatic hydrolysis, but when the HPH treatment was further increased, it destroyed the ordered structure of LS-SNPs. Our research showed that H-LS-SNPs with the smallest particle size and the highest crystallinity were obtained under pressure of 150 MPa, a homogenization frequency of five times the original, and a material-to-liquid ratio of 3%. The results indicate that HHP-assisted EH is a suitable method for preparing SNPs. These findings provide new ideas for the preparation of SNPS to meet the needs of food industry.
Collapse
Affiliation(s)
- Bailong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Xiong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Yixin Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Muhua Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Minli Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.
| |
Collapse
|
17
|
Guo L, Fang F, Zhang Y, Xu D, Xu X, Jin Z. Effect of glutathione on gelatinization and retrogradation of wheat flour and starch. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103061] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
18
|
Liu G, Gu Z, Hong Y, Wei H, Zhang C, Huang S, Chen Y, Lu Y, Li Y. Effects of molecular interactions in debranched high amylose starch on digestibility and hydrogel properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105498] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
19
|
Cao C, Shen M, Hu J, Qi J, Xie P, Zhou Y. Comparative study on the structure-properties relationships of native and debranched rice starch. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2019.1710261] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Chuan Cao
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
- Department of Food Engineering, Anhui Vocational College of Grain Engineering, Hefei, China
| | - Mingyu Shen
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
| | - Jinwei Hu
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
| | - Peng Xie
- Institute of Food Economics of NJUE, Nanjing University of Finance & Economics, NanJing, China
| | - Yibin Zhou
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
| |
Collapse
|
20
|
Qi Q, Hong Y, Zhang Y, Gu Z, Cheng L, Li Z, Li C. Combinatorial effect of fermentation and drying on the relationship between the structure and expansion properties of tapioca starch and potato starch. Int J Biol Macromol 2020; 145:965-973. [DOI: 10.1016/j.ijbiomac.2019.09.187] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/10/2019] [Accepted: 09/22/2019] [Indexed: 11/30/2022]
|
21
|
Li MN, Zhang B, Xie Y, Chen HQ. Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starch. Food Chem 2019; 294:440-447. [DOI: 10.1016/j.foodchem.2019.05.040] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 03/22/2019] [Accepted: 05/07/2019] [Indexed: 11/27/2022]
|