1
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Zheng X, Zeng F. Inhibition of starch retrogradation: Advances in physical, chemical, and biological methods. Int J Biol Macromol 2025; 306:141390. [PMID: 39988149 DOI: 10.1016/j.ijbiomac.2025.141390] [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: 12/03/2024] [Revised: 01/19/2025] [Accepted: 02/20/2025] [Indexed: 02/25/2025]
Abstract
Starch retrogradation, especially post-gelatinization, is a prevalent storage-induced process wherein starch recrystallization causes starch-based products to harden and develop an inferior texture, thereby impacting digestibility. Consequently, inhibiting this retrogradation is imperative for sustaining product quality. This review presents a comprehensive overview of the key factors influencing starch retrogradation and an in-depth discussion of the physical, chemical, and biological methods used to mitigate this process. Additionally, the characteristics and efficacy of these approaches are explored, and potential future developments in starch retrogradation control are discussed. Overall, this review serves as a valuable reference for advancing research in the inhibition of starch retrogradation.
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Affiliation(s)
- Xiaoyuan Zheng
- Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China
| | - Fankui Zeng
- Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China.
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2
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Zhou T, Zhang Y, Wang Y, Liu Q, Yang Y, Qiu C, Jiao A, Jin Z. Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough. Int J Biol Macromol 2024; 279:134864. [PMID: 39163969 DOI: 10.1016/j.ijbiomac.2024.134864] [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: 06/03/2024] [Revised: 08/15/2024] [Accepted: 08/17/2024] [Indexed: 08/22/2024]
Abstract
Starch, as a critical component of dough, significantly influences quality preservation during the freezing process. In particular, the fine structure of potato (B-type) starch in frozen processing is a subject of considerable interest. This study aims to investigate the intrinsic differences of B-type starch and the impact of freeze-thaw (F/T) treatment on its molecular structure and physicochemical properties. Chain length distribution and X-ray photoelectron spectroscopy were utilized to examine the structural characteristics of natural potato starch with different granule sizes. Furthermore, the fine structure, thermal properties, and rheological properties of the isolated starches after F/T treatment were analyzed. The results indicate that potato starch with smaller particle sizes exhibits higher surface CC and PO content along with a higher proportion of very short chains (DP < 6, 8.17 %) and long B chains (DP > 25, 20.68 %). The study found that after F/T treatment, the surface of small-sized starch granules was initially damaged, exhibiting threads on the surface centered on the umbilical point. Following F/T treatment, both the crystallinity (very large (VL): 24.52-18.36 %; small (S): 17.03-16.69 %) and short-range order (VL: 2.97-2.61; S: 2.71-2.35) of starch particle size decreased. Both the amylose content (20.88-14.57 %) and ΔH (10.15-8.62 J/g) of isolated starch after freeze-thaw-treated dough exhibited a decrease to varying degrees. With the exception of the fifth cycle, small-size starch particles exhibited relatively higher G' and G" values and showed significant changes as a result of F/T treatment, demonstrating high hardness and complex viscosity. Clarifying the physicochemical properties of potato starches with different granule sizes is expected to expand their applications in frozen dough.
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Affiliation(s)
- Tongtong Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yucong Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qing Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
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3
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Wang X, Wang N, Dai J, Miao D, Dai Y, Xu S, You Z, Hou H, Wang W, Zhang Y. Tailoring enzyme modified starch through high-moisture extrusion: Unraveling structure-property relationships. Int J Biol Macromol 2024; 282:137140. [PMID: 39488313 DOI: 10.1016/j.ijbiomac.2024.137140] [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: 07/16/2024] [Revised: 10/28/2024] [Accepted: 10/30/2024] [Indexed: 11/04/2024]
Abstract
The conventional method of producing enzyme modified starch (ES) involves using a dilute starch suspension, which necessitated substantial heat expenditure for drying the product and resulted in significant energy waste. Improved extrusion cooking technology (IECT) could extrude materials under high moisture, and it is a new physical modification technology. A comprehensive investigation was undertaken to produce enzyme modified starch (ES) with varying dextrose equivalent (DE) using IECT. The study systematically explored the effects of different screw speeds on the resulting IECT-ES properties. And principal component analysis and artificial neural network analysis were used to explore the correlation between data and the synaptic weight relationships. Results indicated that Maltese cross of IECT-ES disappeared, the R1047/1022 and R995/1022 decreased to 0.7305 and 0.9012 respectively, the full width at half maximum at 480 cm-1 increased to 26.81 %, light transmittance increased to 21.20 % and DE value rose to 14.19 % at 300 rpm. The properties evolution of IECT-ES was closely related to changes in structure and conditions. This study aimed to evaluate the effectiveness of IECT as an alternative method for producing enzyme modified starch. The findings provide valuable insights into more energy-efficient starch modification processes.
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Affiliation(s)
- Xuan Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Ning Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Jingqi Dai
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, Shandong 277160, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
| | - Shaobin Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Zhaohong You
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, Shandong 277160, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
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4
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Liang D, Liang W, Luo H, Liu Q, Temirlan K, Li W. Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review. Compr Rev Food Sci Food Saf 2024; 23:e70009. [PMID: 39289807 DOI: 10.1111/1541-4337.70009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 07/24/2024] [Accepted: 08/13/2024] [Indexed: 09/19/2024]
Abstract
Electron beam irradiation (EBI), as a typical "green" emerging technology, can effectively alter the functional properties of starch by influencing its microstructure. This alteration enables starch to meet the current demands of consumers and the market for "health food." This paper reviews studies on modifying various starches using EBI and describes the changes in microstructure, physicochemical properties, and functional properties induced by this method. Additionally, the effects of EBI on starch-containing food products are discussed, along with issues to be addressed and research gaps in the synergistic treatment of modified starch. It is noted that the source, irradiation dose, and irradiation time all influence the effectiveness of starch modification. Given the characteristics of EBI technology, integrating physical, chemical, and biological modification methods can optimize the modification process and enhance efficiency. This technology can potentially diversify modified starch varieties and expand their applications. Furthermore, there remains significant research potential in producing modified starch using EBI technology and applying it to the food industry.
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Affiliation(s)
- Danyang Liang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
| | - Wei Liang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
| | - Haiyu Luo
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
| | - Qing Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
| | - Khamiddolov Temirlan
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
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5
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He M, Wu X, Gao T, Chen L, Teng F, Li Y. Effects of ultrasonic and chemical dual modification treatments on the structural, and properties of cornstarch. Food Chem 2024; 451:139221. [PMID: 38688094 DOI: 10.1016/j.foodchem.2024.139221] [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: 12/06/2023] [Revised: 03/10/2024] [Accepted: 03/31/2024] [Indexed: 05/02/2024]
Abstract
This study aimed to explore the changes in the structural and functional properties of cornstarch modified by oxidation, esterification, and cross-linking under ultrasonic pretreatment. FT-IR and XRD characteristic peaks revealed successful access to chemical functional groups. Both ultrasonic and the three chemical treatments eroded the surface of starch granules, reducing their particle size and increasing their RC. Meanwhile, the destruction of the granules was further enhanced by the dual modification treatments. The ultrasonic pretreatment synergized and improved the swelling power, solubility, and translucency of all three chemical treatments. Further, it improved the poorer freeze-thaw stability of cross-linked starch, resulting in a lower water precipitation rate. In addition, both ultrasonic and chemical treatments significantly decreased RDS and SDS, and increased RS content. The ultrasonic-chemical dual modification had a synergistic effect on in vitro digestibility, resulting in a further increase in RS. In conclusion, this study provided ideas for developing new starch modification technology and deep processing of cornstarch, expanding its application areas and thus meeting the different needs of starch-based products.
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Affiliation(s)
- Mingyu He
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xixi Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tian Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Le Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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6
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Chen H, Su Y, Li H, Wang Z, Kan J. Effects of synchronous intermissive multi-ultrasound and esterification dual modification on functionalities of starch and its emulsion stabilization ability. Food Chem 2024; 450:139412. [PMID: 38643646 DOI: 10.1016/j.foodchem.2024.139412] [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: 02/19/2024] [Revised: 04/06/2024] [Accepted: 04/16/2024] [Indexed: 04/23/2024]
Abstract
Dodecenylsuccinic anhydride (DDSA) has been widely used to obtain amphiphilic starches. In this study, we investigated the functionalities of synchronous intermissive multi-ultrasound-assisted esterified starch. Compared to native starch (NS), it was deduced that multi-ultrasound-modified starch (US), esterified starch (ES), and multi-ultrasound-assisted esterified starch (UES) exhibited increased viscosities but reduced gelatinization temperatures and thermal stabilities. The viscoelastic moduli, retrogradation behaviors and hydrophobicity of the ES and UES species significantly altered. Moreover, the results of structural characterization suggested that esterification reduced the molecular weight and structural order of starch, whereas the intermissive ultrasonication treatment did not aggravate the structural disruption of ES. Additionally, compared with NS and US, the emulsification abilities of the ES and UES specimens were improved, leading to the desirable effect of stabilizing astaxanthin. Overall, this study provides a method for preparing amphiphilic starch, which can be exploited as a potential emulsifier and emulsion stabilizer for bioactive compounds.
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Affiliation(s)
- Huijing Chen
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Yaoyao Su
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Huiying Li
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Zhirong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Jianquan Kan
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China.
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7
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Song Y, Sun S, Hao Q, Gao S, Wang W, Hou H. Effect of polydimethylsiloxane on the structure and barrier properties of starch/PBAT composite films. Carbohydr Polym 2024; 336:122119. [PMID: 38670751 DOI: 10.1016/j.carbpol.2024.122119] [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: 10/18/2023] [Revised: 03/28/2024] [Accepted: 03/30/2024] [Indexed: 04/28/2024]
Abstract
This study aimed to investigate the effects of polydimethylsiloxane (PDMS) with a low surface energy on the structure and physicochemical properties of starch/poly (butylene adipate-co-terephthalate) (PBAT) blown films. The film's appearance was not significantly changed after the addition of PDMS. Compared with the films without PDMS, the films with PDMS displayed a smoother surface. A 2% w/w PDMS addition resulted in the maximum mechanical properties (8.10 MPa of strength, 211.00% of modulus) and surface hydrophobicity (87°) of the films. By contrast, the film with 3% w/w PDMS showed the lowest light transmittance, water vapor (2.73 × 10-11 g·cm·cm2·s-1·Pa-1) and oxygen permeability (9.73 × 10-13·cm3·cm·cm-2·s-1·Pa-1), owing to the improved tightness of the matrix, which increased the zigzag path for molecules to pass through. Films with higher PDMS contents effectively extended the shelf life of packaged bananas and shiitake mushrooms, benefiting from the outstanding and appropriate barrier properties, according to principal component analysis results. Findings supported that high-content starch/PBAT films containing PDMS had potential in the preservation of fresh agricultural products.
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Affiliation(s)
- Yizhao Song
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China
| | - Shenglin Sun
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China
| | - Qian Hao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China
| | - Shan Gao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China.
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China.
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8
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He M, Zhang M, Gao T, Chen L, Liu Y, Huang Y, Teng F, Li Y. Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties. Food Chem 2024; 434:137433. [PMID: 37741241 DOI: 10.1016/j.foodchem.2023.137433] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 09/02/2023] [Accepted: 09/07/2023] [Indexed: 09/25/2023]
Abstract
The effect of different corn starch (CS) concentrations on the gel formation of soybean isolate protein (SPI) was investigated. Moreover, the texture, rheological properties of the gel were determined, and the spatial structure and interactions of the composite gel system were analyzed. The composite system transitioned from liquid to solid-like with an increase in the CS concentration and did not backflow when inverted for 24 h. With the addition of CS, the gel strength, water holding capacity (WHC), G', and G'' increased significantly. The maximum was reached at 10 % starch concentration with gel strength of (228.96 ± 29.86) g and WHC of (98.93 ± 2.02) %. According to low-field 1H nuclear magnetic resonance (LF-NMR) results, CS has a high water absorption capacity, which improved the WHC. The scanning electron microscopy results revealed that composite gels with a high CS concentration had a more dense and small void network structure. According to the results of molecular force interaction, infrared spectroscopy, Raman spectroscopy, and free sulfhydryl group analysis, the added starch promoted the unfolding of SPI molecules, exposure of hydrophobic groups, transformation of free sulfhydryl groups into disulfide bonds, and hydrogen bond formation. Hydrophobic interactions, disulfide bonding, and hydrogen bonding function together to form the SPI-CS composite gel system. The study results provide the basis for applying soy protein and CS gels.
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Affiliation(s)
- Mingyu He
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Meng Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tian Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Le Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yue Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Kumari B, Sit N. Comprehensive review on single and dual modification of starch: Methods, properties and applications. Int J Biol Macromol 2023; 253:126952. [PMID: 37722643 DOI: 10.1016/j.ijbiomac.2023.126952] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings. To overcome these problems, modification of starch is necessary. Various single and dual modification processes are used to improve techno-functional, morphological, and microstructural properties, film-forming capacity, and resistant starch. This review paper provides a comprehensive and critical understanding of physical, chemical, enzymatic, and dual modifications (combination of any two single modifications), the effects of parameters on modification, and their applications. The sequence of modification plays a key role in the dual modification process. All single modification methods modify the physicochemical properties, crystallinity, and emulsion properties, but some shortcomings such as lower thermal, acidic, and shear stability limit their application in industries. Dual modification has been introduced to overcome these limitations and maximize the effectiveness of single modification.
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Affiliation(s)
- Bharati Kumari
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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Wang N, Li C, Miao D, Dai Y, Zhang H, Zhang Y, Hou H, Ding X, Wang W, Li C, Wang B. Effect of improved extrusion cooking technology (IECT) on structure, physical properties and in vitro digestibility of starch. Int J Biol Macromol 2023; 252:126436. [PMID: 37604420 DOI: 10.1016/j.ijbiomac.2023.126436] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/09/2023] [Accepted: 08/18/2023] [Indexed: 08/23/2023]
Abstract
Extrusion can modify the structure and physical properties of starch, while the extent of improved extrusion cooking technology (IECT) affects the starch with high moisture content and different crystal types remaining unclear. Therefore, the influence of IECT at different screw speeds on the structure, physical properties and in vitro digestibility of corn (A-type), potato (B-type) and pea (C-type) starches with high moisture content (42 %) was explored. Results indicated that IECT treatment caused similar variations on structure, physical properties, and in vitro digestibility of the 3 types of starches. The contents of slowly digestible starch (SDS) and resistant starch (RS) decreased by IECT treatment, accompanied by a reduction of crystallinity, enthalpy of gelatinization, gelatinization temperature and viscosity, while the content of rapidly digestible starch (RDS) and the ratio of bound water increased. And the changes in in vitro digestibility of starch were closely related to the damage to starch structure caused by IECT. Furthermore, most of starch granules were in the agglomeration stage by appropriate IECT treatment, which induced the exposure of a great quantity of enzyme binding sites to enhance the in vitro digestibility.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Chen Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Hong Zhang
- College of Life Science, Dezhou University, Dezhou, Shandong 253023, China
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Bin Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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11
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Zheng J, Zhao W, Liu X, Liang W, Zheng Y, Ge X, Shen H, Li W. Electron beam irradiation-assisted prepare pea starch nanocrystals and characterization of their molecular structure, physicochemical and rheological properties. Int J Biol Macromol 2023; 251:126384. [PMID: 37595714 DOI: 10.1016/j.ijbiomac.2023.126384] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/02/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
Electron beam irradiation (EBI) is an environmentally friendly physical modification technology. In this study, pea starch nanocrystals (SNC) were prepared by EBI-assisted pretreatment, and investigated the effects of EBI on the multiscale structure and physicochemical properties of SNC. EBI-assisted pretreatment didn't change the particle morphology, crystalline type and FT-IR spectra of SNC. However, EBI-SNC's relative crystallinity and short-range orderliness index (R1047/1022) significantly increased with increasing irradiation dose (5 KGy-20 KGy). In addition, EBI-assisted pretreatment caused the long chains of SNC's amylopectin to break into short chains. Moreover, EBI-assisted treatment significantly reduced the mean size, molecular weight, apparent amylose content, swelling power and SDS + RS content of SNC, while increasing the solubility, zeta potential and RDS content. Furthermore, the flow properties of the EBI-SNC samples were increased. The results show that EBI effectively changed the structural and functional properties of SNC, and the excellent functional properties are expected to broaden the application range of SNC.
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Affiliation(s)
- Jiayu Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yue Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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12
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Zhao W, Wang D, Liu X, Zheng J, Liang W, Shen H, Ge X, Hu Y, Li W. Effect of electron beam irradiation on granular cold-water swelling chestnut starch: Improvement of cold-water solubility, multiscale structure, and rheological properties. Carbohydr Polym 2023; 319:121164. [PMID: 37567707 DOI: 10.1016/j.carbpol.2023.121164] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/01/2023] [Accepted: 06/28/2023] [Indexed: 08/13/2023]
Abstract
In this study, granular cold-water swelling (GCWS) starch was prepared from chestnut starch by ethanol-alkali method, after which it was further modified by electron beam irradiation (EBI) technique to investigate the effect of EBI on GCWS chestnut starch. It was shown that the alcohol-alkali treatment disrupted the starch double helix structure and the starch crystalline form had been changed from "C" to "V" type. On this basis, EBI continued to act on the disrupted starch chains and further cleaved the long chains into short chains, which significantly improved the solubility of starch to 90.08 % in cold water at a 24 kGy irradiation dose. Therefore, this study can broaden the application scope of starch and provide new ideas for GCWS starch applications in food and water-soluble pharmaceutical industries.
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Affiliation(s)
- Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Da Wang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yayun Hu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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13
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Rostamabadi H, Demirkesen I, Hakgüder Taze B, Can Karaca A, Habib M, Jan K, Bashir K, Nemțanu MR, Colussi R, Reza Falsafi S. Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch. Food Chem X 2023; 19:100771. [PMID: 37780299 PMCID: PMC10534100 DOI: 10.1016/j.fochx.2023.100771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/17/2023] [Accepted: 06/22/2023] [Indexed: 10/03/2023] Open
Abstract
Challenges for the food/non-food applications of starch mostly arise from its low stability against severe processing conditions (i.e. elevated temperatures, pH variations, intense shear forces), inordinate retrogradability, as well as restricted applicability. These drawbacks have been addressed through the modification of starch. The escalating awareness of individuals toward the presumptive side effects of chemical modification approaches has engrossed the attention of scientists to the development of physical modification procedures. In this regard, starch treatment via ionizing (i.e. gamma, electron beam, and X-rays) and non-ionizing (microwave, radiofrequency, infrared, ultraviolet) radiations has been introduced as a potent physical strategy offering new outstanding attributes to the modified product. Ionizing radiations, through dose-dependent pathways, are able to provoke depolymerization or cross-linking/grafting reactions to the starch medium. While non-ionizing radiations could modify the starch attributes by changing the morphology/architecture of granules and inducing reorientation/rearrangement in the molecular order of starch amorphous/crystalline fractions.
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Affiliation(s)
- Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746–73461, Iran
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Bengi Hakgüder Taze
- Usak University, Faculty of Engineering, Department of Food Engineering 1 Eylul Campus, 64000 Usak, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Mehvish Habib
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Kulsum Jan
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Monica R. Nemțanu
- Electron Accelerators Laboratory, National Institute for Laser, Plasma and Radiation Physics, 409 Atomiștilor St., P.O. Box MG-36, 077125 Bucharest-Măgurele, Romania
| | - Rosana Colussi
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Campus Universitário, s/n, 96010-900, Pelotas, RS, Brazil
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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14
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Zhang C, Du M, Cao T, Xu W. The Effect of Acetylation on the Physicochemical Properties of Chickpea Starch. Foods 2023; 12:2462. [PMID: 37444200 DOI: 10.3390/foods12132462] [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: 05/22/2023] [Revised: 06/17/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
The effect of acetylation on the physicochemical properties of chickpea starch was studied. After the chickpea starch was acetylated, the basic properties were measured. When the degree of substitution (DS) was 0.1004 and the temperature was 95 °C, the solubility and swelling power of starch were 19.6% and 21.4 g/g, respectively. The freeze-thaw stability of acetylated starch paste increased with the increase in the degree of substitution. The surface morphology of starch granules changed, but the crystalline morphology did not change, and the C-type crystalline structure was still maintained. There are three new absorption peaks in the infrared spectroscopy of starch, and the -COCH3 group was introduced. With the increase in DS, the viscosity of esterified chickpea starch decreased gradually. Compared with unmodified chickpea starch, the ability to form gel was poor.
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Affiliation(s)
- Chunlan Zhang
- College of Food Science and Engineering, Tarim University, Alar 843300, China
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China
| | - Mengyao Du
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Tiantian Cao
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
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15
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Lei X, Yu J, Hu Y, Bai J, Feng S, Ren Y. Comparative investigation of the effects of electron beam and X-ray irradiation on potato starch: Structure and functional properties. Int J Biol Macromol 2023; 236:123909. [PMID: 36871691 DOI: 10.1016/j.ijbiomac.2023.123909] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/05/2023] [Accepted: 02/27/2023] [Indexed: 03/07/2023]
Abstract
Electron beam (particle radiation) and X-ray (electromagnetic radiation) without radioisotope in the application of material modification have received increasing attention in the last decade. To clarify the effect of electron beam and X-ray on the morphology, crystalline structure and functional properties of starch, potato starch was irradiated using electron beam and X-ray at 2, 5, 10, 20 and 30 kGy, respectively. Electron beam and X-ray treatment increased the amylose content of starch. The surface morphology of starch did not change at lower doses (< 5 kGy), but starch granules were aggregated with the increase of doses. All treatments decreased crystallinity, viscosity and swelling power but increased solubility and stability properties. The effects of electron beam and X-ray on the starch had a similar trend. Unlike X-ray, electron beam destructed the crystallinity of starch to a lesser extent, thereby increasing thermal stability and freeze-thaw stability. Furthermore, X-ray irradiation at higher doses (> 10 kGy) resulted in outstanding anti-retrogradation properties of starch compared with electron beam treatment. Thus, particle and electromagnetic irradiation displayed an excellent ability to modify starch with respective specific characteristics, which expands the potential application of these irradiations in the starch industry.
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Affiliation(s)
- Xiaoqing Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Jiangtao Yu
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi Province 712100, PR China
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Junqing Bai
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi Province 712100, PR China
| | - Shuo Feng
- College of Innovation and Experiment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yamei Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China.
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