Article
Engineering, Chemical
Jiayu Zheng, Yayun Hu, Chunyan Su, Wei Liang, Xinyue Liu, Wenqing Zhao, Zhuangzhuang Sun, Xiuyun Zhang, Yifan Lu, Huishan Shen, Xiangzhen Ge, Gulnazym Ospankulova, Wenhao Li
Summary: In this study, biodegradable plastics were prepared using different proportions of octenyl succinic anhydride esterified potato starch, gliadin, and polyvinyl alcohol. The results showed that the addition of these materials improved the elastic modulus, water resistance, and degradability of the plastics.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Jiayu Zheng, Weijie Zhu, Xinyue Liu, Wenqing Zhao, Wei Liang, Yue Zheng, Wenhao Li
Summary: This study investigated the effects of electron beam irradiation (EBI) pretreatment on the structure and physicochemical properties of octenyl succinic acid (OSA) esterified rice starch. The results showed that EBI pretreatment increased the degree of substitution of OSA-esterified starch, but decreased the relative crystallinity. Additionally, the viscosity of the starch decreased significantly with higher irradiation dose. EBI pretreatment also reduced the gelatinization temperature and B3 chain content, while increasing transparency, solubility, swelling power, and A chain content of the OSA-esterified starch.
Article
Biochemistry & Molecular Biology
Jin Hwa Yeum, Hyun-Wook Choi, Hui-yun Kim, Seon-Min Oh, Ji-Eun Bae, Sang-Jin Ye, Moo-Yeol Baik
Summary: The study explored the use of hydrothermal treatment to modify the crystalline structure and properties of amorphous granular potato starch, resulting in A-type and B-type crystalline granular potato starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Polymer Science
Jacek Roznowski, Leslaw Juszczak, Barbara Szwaja, Izabela Przetaczek-Roznowska
Summary: This study aimed to evaluate the effects of temperature and duration on phosphorylated potato starch. Phosphorylation caused minor color changes and affected the structure and recovery rate of starch. The modified starches showed lower retrogradation tendency and modification time was a better indicator of progress than phosphorus content.
Article
Agriculture, Multidisciplinary
Zhu Yu, Yuan Yu-han, Mei Li-ping, Ding Shuang-kun, Gao Yu-chen, Du Xian-feng, Guo Li
Summary: The present study demonstrated that tyrosinase treatment could modify the properties of potato protein and flour, increasing their decomposition temperature and shear resistance while reducing viscosity. These findings provide an important foundation for the development of novel potato staple foods.
JOURNAL OF INTEGRATIVE AGRICULTURE
(2022)
Article
Agriculture, Multidisciplinary
Siyan Zhang, Linrun Cheng, Wanxin Gong, Jie Huang, Zhangchi Peng, Kaiwei Meng, Liang Zhang, Xiaoli Shu, Dianxing Wu
Summary: The research results show significant differences in the resistant starch content and properties among different potato varieties. ZS-5 has the highest RS2 content, but the lowest RS3 content, while DN303 has the highest RS3 content. By selecting different potato varieties, it is possible to meet different demands.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Xiuxiu Yin, Yuxue Zheng, Xiangli Kong, Shuyun Cao, Shiguo Chen, Donghong Liu, Xingqian Ye, Jinhu Tian
Summary: The addition of RG-I pectin had significant effects on the gelatinization behavior, gel structure, and digestibility of potato starch, including decreasing viscosity, altering gel microstructure, and modulating starch digestibility.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Zhenzhen Zhang, Liang Zhang, Wei Liu, Qiannan Liu, Ruixuan Zhao, Honghai Hu
Summary: In this study, the effects of adding potato soluble dietary fiber (PSDF) at different concentrations during concentration freeze-thawing on the structural and physicochemical properties of potato starch were investigated. It was found that PSDF could inhibit the leaching of amylose, increase short-range ordered structures, and reduce crystallinity and viscosity of potato starch treated by freeze-thawing. Furthermore, PSDF could improve the properties of freeze-thaw-treated potato starch gel.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Yanhui Zhang, Hao Yang, Hongxia Zheng, Dongdong Yuan, Like Mao
Summary: Emulsion gels with potato starch in the continuous phase and octenyl succinic anhydride (OSA) starch at the interface were developed to modulate salt release. Increasing emulsion volume led to gels with higher storage modulus and stiffness, affecting the speed and amount of salt release.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Liping Yang, Yong Liu, Sunyan Wang, Xianling Zhang, Jianting Yang, Chuanlai Du
Summary: The relationship between the structural and functional properties of starch isolated from Atlantic potatoes at different growth stages was explored in this study, with significant variations observed in molecular size and chain-length distribution of amylopectin. Overall, different starch chains showed different trends during potato growth, and physicochemical properties were significantly affected by amylopectin fine structure.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Xiaoyu Chen, Ziwen Zhang, Na Ji, Man Li, Yanfei Wang, Liu Xiong, Qingjie Sun
Summary: This study developed a rapid ethanol annealing method to improve the heat, shear, and acid stability of pea starch and potato starch. The method significantly reduced the breakdown values and viscosity of the annealed starches. In addition, ethanol annealing transformed the crystalline form of pea starch and increased the pasting temperatures. The annealed starches also showed decreased swelling and solubility.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Wenhui Li, Ying Yu, Jielong Peng, Ziyang Dai, Jinhong Wu, Zhengwu Wang
Summary: An amphiphilic polymer of octenyl succinic anhydride (OSA)-modified starch microparticles (SMPs) was synthesized and used to stabilize emulsions. The study investigated the effects of degree of substitution (DS) on the physicochemical properties of OSA-modified SMPs and the stability of emulsions. Results showed that increasing DS improved the hydrophobicity of SMPs, enhanced emulsion stability and encapsulation efficiency of curcumin.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Jiasong Liu, Qing Liu, Yueyue Yang, Shuna Zhao, Zhengyu Jin, Kunfu Zhu, Lulian Xu, Aiquan Jiao
Summary: The study found that whey protein isolate has a significant impact on the digestion and physicochemical properties of potato starch, mainly through hydrophobic interactions, hydrogen bonding, and enzyme activity inhibition.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Inyoung Choi, Dongchan Shin, Ji Sou Lyu, Jung-Soo Lee, Hong-geon Song, Mi-Nam Chung, Jaejoon Han
Summary: This study successfully developed a water-soluble edible film based on sweet potato starch. By optimizing variables such as acetylation, amidated pectin, and calcium chloride, the film showed excellent water solubility, making it suitable for food packaging.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Chemistry, Applied
Ke Wang, Li Cheng, Zhaofeng Li, Caiming Li, Yan Hong, Zhengbiao Gu
Summary: This study explored the effect of the degree of substitution (DS) of octenyl succinic anhydride (OSA)-modified starch on the retention and release properties of spray-dried mint flavour microcapsules. It was found that a higher DS led to greater flavour retention and the flavour release was negatively correlated with DS. The study proposed a mechanism by which DS affects flavour release, suggesting that the emulsifying capacity and effective interface play important roles in the release process.
CARBOHYDRATE POLYMERS
(2022)
