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Abdul Hadi N, Marefati A, Purhagen J, Rayner M. Physicochemical and functional properties of short-chain fatty acid starch modified with different acyl groups and levels of modification. Int J Biol Macromol 2024; 267:131523. [PMID: 38608987 DOI: 10.1016/j.ijbiomac.2024.131523] [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: 01/03/2023] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
Rice and quinoa starches are modified with short-chain fatty acids (SCFA) with different SCFA acyl chain lengths and levels of modification. This work is aimed to investigate the impact of modifying rice and quinoa starches with short-chain fatty acids (SCFAs) on various physicochemical properties, including particle size, protein and amylose content, thermal behavior, pasting characteristics, and in vitro digestibility. Both native and SCFA-starches showed comparable particle sizes, with rice starches ranging from 1.58 to 2.22 μm and quinoa starches from 5.18 to 5.72 μm. SCFA modification led to lower protein content in both rice (0.218-0.255 %) and quinoa starches (0.537-0.619 %) compared to their native counterparts. Esterification led to the reduction of gelatinization and pasting temperatures as well as the hardness of the paste of SCFA-starches were reduced while paste clarity increased. The highest level of modification in SCFA-starch was associated with the highest amount of resistant starch fraction. Principal component analysis revealed that modification levels exerted a greater influence on starch properties than the types of SCFA used (acetyl, propionyl, and butyryl). These findings is importance in considering the degree of substitution or level of modification when tailoring starch properties through SCFA modification, with implications for various applications in food applications.
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Affiliation(s)
- N Abdul Hadi
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia.
| | - A Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden
| | - J Purhagen
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden
| | - M Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden; Science and Innovation Center, Oatly AB, Ideon Science Park, Scheelevägen 19, 22363 Lund, Sweden
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Jeżowski P, Menzel J, Baranowska HM, Kowalczewski PŁ. Microwaved-Assisted Synthesis of Starch-Based Biopolymer Membranes for Novel Green Electrochemical Energy Storage Devices. MATERIALS (BASEL, SWITZERLAND) 2023; 16:7111. [PMID: 38005041 PMCID: PMC10672333 DOI: 10.3390/ma16227111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 10/28/2023] [Accepted: 10/28/2023] [Indexed: 11/26/2023]
Abstract
The investigated starch biopolymer membrane was found to be a sustainable alternative to currently reported and used separators due to its properties, which were evaluated using physicochemical characterization. The molecular dynamics of the biomembrane were analyzed using low-field nuclear magnetic resonance (LF NMR) as well as Raman and infrared spectroscopy, which proved that the chemical composition of the obtained membrane did not degrade during microwave-assisted polymerization. Easily and cheaply prepared through microwave-assisted polymerization, the starch membrane was successfully used as a biodegradable membrane separating the positive and negative electrodes in electric double-layer capacitors (EDLCs). The obtained results for the electrochemical characterization via cyclic voltammetry (CV), galvanostatic charge with potential limitation (GCPL), and electrochemical impedance spectroscopy (EIS) show a capacitance of 30 F g-1 and a resistance of 2 Ohms; moreover, the longevity of the EDLC during electrochemical floating exceeded more than 200 h or a cyclic ability of 50,000 cycles. Furthermore, due to the flexibility of the membrane, it can be easily used in novel, flexible energy storage systems. This proves that this novel biomembrane can be a significant step toward ecologically friendly energy storage devices and could be considered a cheaper alternative to currently used materials, which cannot easily biodegrade over time in comparison to biopolymers.
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Affiliation(s)
- Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 4 Berdychowo Str., 60-965 Poznań, Poland;
| | - Jakub Menzel
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 4 Berdychowo Str., 60-965 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego Str., 60-637 Poznań, Poland;
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego Str., 60-624 Poznań, Poland
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Subroto E, Cahyana Y, Indiarto R, Rahmah TA. Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications. Polymers (Basel) 2023; 15:2990. [PMID: 37514380 PMCID: PMC10385776 DOI: 10.3390/polym15142990] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Various modification treatments have been carried out to improve the physicochemical and functional properties of various types of starch and flour. Modification by acetylation has been widely used to improve the quality and stability of starch. This review describes the effects of acetylation modification and its dual modifications on the physicochemical properties of starch/flour and their applications. Acetylation can increase swelling power, swelling volume, water/oil absorption capacity, and retrogradation stability. The dual modification of acetylation with cross-linking or hydrothermal treatment can improve the thermal stability of starch/flour. However, the results of the modifications may vary depending on the type of starch, reagents, and processing methods. Acetylated starch can be used as an encapsulant for nanoparticles, biofilms, adhesives, fat replacers, and other products with better paste stability and clarity. A comparison of various characteristics of acetylated starches and their dual modifications is expected to be a reference for developing and applying acetylated starches/flours in various fields and products.
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Affiliation(s)
- Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Tiara Aray Rahmah
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment. Polymers (Basel) 2022; 14:polym14245447. [PMID: 36559814 PMCID: PMC9786624 DOI: 10.3390/polym14245447] [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: 11/14/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
Starch and flour from various plants have been widely used for sundry applications, especially in the food and chemical industries. However, native starch and flour have several weaknesses, especially in functional, pasting, and physicochemical properties. The quality of native starch and flour can be improved by a modification process. The type of modification that is safe, easy, and efficient is physical modification using hydrothermal treatment techniques, including heat moisture treatment (HMT) and annealing (ANN). This review discusses the hydrothermal modifications of starch and flour, especially from various tubers and cereals. The discussion is mainly on its effect on five parameters, namely functional properties, morphology, pasting properties, crystallinity, and thermal properties. Modification of HMT and ANN, in general, can improve the functional properties, causing cracking of the granule surface, stable viscosity to heat, increasing crystallinity, and increasing gelatinization temperature. However, some modifications of starch and flour by HMT and ANN had no effect on several parameters or even had the opposite effect. The summary of the various studies reviewed can be a reference for the development of hydrothermal-modified starch and flour applications for various industries.
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Research progresses on enzymatic modification of starch with 4-α-glucanotransferase. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Le Thanh-Blicharz J, Lewandowicz J, Małyszek Z, Baranowska HM, Kowalczewski PŁ. Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels. Gels 2022; 8:720. [PMID: 36354628 PMCID: PMC9689880 DOI: 10.3390/gels8110720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/03/2022] [Accepted: 11/07/2022] [Indexed: 07/29/2023] Open
Abstract
Aerogels are of increasing interest because of their exceptionally large surface area, porous structure, and low weight. Despite the significant increase in interest in the subject of starch-based aerogels, the number of detailed studies is rather scarce, which is especially evident in the case of chemically modified derivatives. Therefore, the study aims to evaluate the physicochemical properties of aerogels from chemically modified potato starch preparations (E 1422 and E 1450) obtained both from normal and waxy starches. Aerogels were prepared through the retrogradation of starch pastes followed by the gradual replacement of water with ethyl alcohol. The obtained preparations were characterized in terms of their bulk density, oil-binding capacity, as well as the texture and rheological properties of the formed pastes. Moreover, their usefulness was evaluated in an emulsion system employing rheological and low-field NMR methods. The obtained aerogels were characterized by a lower bulk density of 0.18-0.59 g/cm3 and 5.4-6.6 times higher oil-binding capacity compared to native potato starch. The chemical modification of starch helped to further alter the functional properties of the obtained aerogels, making them more effective oil binders, emulsifiers, and stabilizers (increasing the stability from 55 to 90%), which was especially evident for E 1450 preparation. Amylose content improved the aerogel properties, as waxy preparations were characterized by worse functional properties with the only exception of improved thickening ability. The most beneficial properties for the preparation of emulsions were observed for the aerogel obtained based on E 1450 normal potato starch.
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Affiliation(s)
- Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland
| | - Jacek Lewandowicz
- Institute of Logistics, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland
| | - Zuzanna Małyszek
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
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Sybis M, Konował E. Influence of Modified Starch Admixtures on Selected Physicochemical Properties of Cement Composites. MATERIALS (BASEL, SWITZERLAND) 2022; 15:7604. [PMID: 36363196 PMCID: PMC9655078 DOI: 10.3390/ma15217604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 10/19/2022] [Accepted: 10/25/2022] [Indexed: 06/16/2023]
Abstract
The conducted research aimed to evaluate the influence of admixtures of various modified starches on the rheological properties of cement composites and their influence on the compressive strength of hardened cement mortars. The study involved 17 different modified starch admixtures. Using a rheometer, the values of viscosity and tangential stresses were determined depending on the shear rate, and were subsequently used to determine the yield point and plastic viscosity of cement slurries. The next parameters tested were the flow of fresh cement slurry and the compressive strength of hardened cement composite. The highest fluidisation was recorded for retentate LU-1420-0.5%Ac-R, an increase of 82%. The conducted tests led to the conclusion that admixing cement composites with modified starches changes the rheological parameters and the compressive strength of cement composites. The highest strength gains occurred for the admixtures of retentate LU-1412-R (increase of 25%). Declines in compressive strength were noticed in the retentate LU-1422-R (decrease by 13%) and the retentate OSA-2.5%-R (decrease of 17%). The admixture of starch hydrolysate significantly decreases the yield point of slurries, which in turn may contribute to the fluidisation of concrete mixes and the reduction of mixing water. The lowest values were obtained for retentates LU-1420-0.5%Ac-R (decrease of 94%), and LU-1412-R (decrease of 93%). It was found that the consistency and compressive strength of cement mortars are affected by both the type of modification and the length of the chemical chain of starch.
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Affiliation(s)
- Marta Sybis
- Department of Construction and Geoengineering, Poznan University of Life Sciences, Piatkowska 94 E, 60-649 Poznan, Poland
| | - Emilia Konował
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland
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Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties. Polymers (Basel) 2022; 14:polym14183854. [PMID: 36146001 PMCID: PMC9504366 DOI: 10.3390/polym14183854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/17/2022] Open
Abstract
Adlay starch has great potential as a cereal starch, but it has several weaknesses, namely a low swelling volume, low solubility, and low stability. The purpose of this study was to improve the characteristics of adlay starch, such as porosity, functional properties, and pasting properties, through starch modification using freeze moisture treatment (FMT) and ozonation. This study consisted of several treatments, namely FMT, ozonation, and a combination of FMT + ozonation. The results show that the FMT and ozonation generally increased water absorption capacity, swelling volume, solubility, and number of pores of the starch granule. The pasting properties showed an increase in the viscosity of the hot paste and caused a decrease in the gelatinization temperature, breakdown, and setback viscosity. FMT 70% + ozonation produced modified adlay starch with a porous granular surface, swelling volume value of 21.10 mL/g, water absorption capacity of 1.54 g/g, a solubility of 9.20%, and an increase in the amorphous structure but did not cause the emergence of new functional groups. The combination of FMT + ozonation was effective in improving the functional, pasting, and physicochemical properties of adlay starch.
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Makowska A, Dwiecki K, Kubiak P, Baranowska HM, Lewandowicz G. Polymer-Solvent Interactions in Modified Starches Pastes-Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach. Polymers (Basel) 2022; 14:polym14152977. [PMID: 35893941 PMCID: PMC9331432 DOI: 10.3390/polym14152977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 12/25/2022] Open
Abstract
Starch paste is a very complex dispersion that cannot be clearly classified as a solution, colloid or suspension and many factors affects its properties. As these ambiguities constitute a barrier to technological development, the aim of this study was to investigate the interaction of starch macromolecules with water by analysing the results of rheological properties, low field nuclear magnetic resonance (LF NMR), dynamic light scattering (DLS) and ζ potential analyses. Starch pastes with a concentration of 1%, prepared with distilled water and buffered to pH values of 2.5, 7.0 and 9.5 were analysed. It was proved that the pH buffering substantially decreased the values of consistency index but the pH value itself was not significant. LF NMR studies indicated that the dissolution of starch in water resulted in a reduction in spin-lattice as well as spin-spin relaxation times. Moreover, changes in relaxation times followed the patterns observed in rheological studies. Electrokinetic and DLS analyses showed that potential values are primarily influenced by the properties of the starches themselves and, to a lesser extent, by the environmental conditions. The conducted research also showed complementarity and, to some extent, substitutability of the applied research methods as well as exclusion chromatography (a method not used in this work).
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Affiliation(s)
- Agnieszka Makowska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland;
| | - Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland;
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland;
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland;
- Correspondence: ; Tel.: +48-61-8466005
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