Article
Food Science & Technology
Sicong Fang, Maoshen Chen, Feifei Xu, Fei Liu, Fang Zhong
Summary: This study compared the physical properties and sensory characteristics of dry-milled waxy rice flour in the preparation of waxy rice balls. The results showed that reducing the particle size of dry-milled flour increased the damaged starch content and pasting viscosity, improving the dough's stretch ability and the rice ball's viscoelasticity. However, the increase in damaged starch content also increased the solubility of the flour, leading to a decline in rice ball quality. Dry-milled waxy rice balls with a particle size of 40-60 μm had similar texture and taste to wet-milled ones, moderate freeze cracking rate, better storage stability, and a stronger aroma of waxy rice favored by consumers.
Article
Biochemistry & Molecular Biology
Lei Chang, Ning Zhao, Fan Jiang, Xiaohui Ji, Baili Feng, Jibao Liang, Xiuzhu Yu, Shuang-kui Du
Summary: The structural, physicochemical, gel textural, rheological, and in vitro digestibility properties of non-waxy and waxy proso millet starch were evaluated. The results showed that proso millet starch had a polygonal or spherical shape and an A-type crystalline structure. Waxy proso millet starch had higher crystallinity and shorter range ordered structures compared to non-waxy proso millet starch. Non-waxy proso millet starch displayed higher pasting temperature, retrogradation rate, and shear thinning degree, and lower gelatinization temperature and enthalpy than waxy proso millet starch. The findings also revealed that non-waxy proso millet starch had lower rapidly digestible starch and higher resistant starch contents, making it a potential ingredient for functional foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Yuheng Zhai, Hao Zhang, Jiali Xing, Shangyuan Sang, Xinyan Zhan, Yanan Liu, Lingling Jia, Jian Li, Xiaohu Luo
Summary: This study investigated the effects of pectin on the retrogradation properties and in vitro digestibility of waxy rice starch. The results showed that pectin could reduce the retrogradation enthalpy and hardness of the starch gel. X-ray diffraction results indicated that pectin could reduce the relative crystallinity of the composite system. Fourier transform infrared spectroscopy results proved that the interaction between pectin and starch was mainly a hydrogen bond interaction. Moreover, the addition of pectin could decrease the starch digestion rate and digestibility.
Article
Biochemistry & Molecular Biology
Weidong Zhang, Gang Wang, Pingwei Wen, Yi Chen, Qiang Yu, Mingyue Shen, Jianhua Xie
Summary: This study investigated the effects of purple red rice bran (PRRBA) on the pasting, rheological property, chemical structure, microstructure, and water migration of rice starch. The results showed that PRRBA could decrease the peak viscosity, final viscosity, and activation energy of rice starch, while increasing its gel strength and hardness. The addition of PRRBA could improve the particle size distribution of rice starch, possibly due to the non-covalent bonds between PRRBA and rice starch. Furthermore, PRRBA improved the water-holding capacity of rice starch, as indicated by a decrease in the spin relaxation time.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agriculture, Multidisciplinary
Jue Wang, Yuxiang Mao, Tianqi Huang, Weiping Lu, Dalei Lu
Summary: This study found that drought or waterlogging during grain formation stage exacerbated the detrimental effects of high temperature on the starch physicochemical properties of waxy maize.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biochemistry & Molecular Biology
Bo Zheng, Xinbo Guo, Yukuo Tang, Ling Chen, Fengwei Xie
Summary: The study investigated the structural and functional properties of starch isolated from waxy corn at different stages of kernel growth. Results showed changes in starch granules' surface smoothness, molecular mass, particle size, viscosity, and amylose content. These changes were related to variations in pasting temperature, peak viscosity, and breakdown values, as well as contents of slowly digestible starch and resistant starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Chuangchuang Zhang, Mengting Ma, Yijuan Xu, Zekun Xu, Zhongquan Sui, Harold Corke
Summary: This study found that OSA modified blends showed weaker non-additive effects in terms of peak viscosity and breakdown viscosity compared to native blends. Consistency coefficient and flow behavior index in OSA modified blends displayed additive effects, while in native blends they showed non-additive effects. By altering molecular structures on the outer surfaces of starch granules, OSA modification affects the interaction between molecules, resulting in different blending effects between native and esterified waxy starch blends.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Engineering, Chemical
Jamie Boon Jun Tay, Xinying Chua, Cailing Ang, Gomathy Sandhya Subramanian, Sze Yu Tan, Esther Marie Jierong Lin, Wen-Ya Wu, Kelvin Kim Tha Goh, Kaiyang Lim
Summary: The study evaluated the effects of different spray-drying inlet temperatures on the production yield, physicochemical properties, and functionalities of waxy rice starch. An inlet temperature of 60 degrees C was identified as the optimum temperature for the spray-drying process, maintaining the native properties of rice starch and maximizing energy efficiency.
Article
Food Science & Technology
Sicong Fang, Cheng Chen, Yuan Yao, John Nsor-Atindana, Fei Liu, Maoshen Chen, Fang Zhong
Summary: This study investigated the physicochemical properties of indica and japonica waxy rice and identified the differences in globulin and glutelin content as the main factor influencing the pasting behaviors of these two cultivars.
Article
Agriculture, Multidisciplinary
Wennan Tian, Yubao Guo, Xiuling Zhu, Kang Tu, Peng Dong
Summary: The pasting properties of rice change after aging, and the difficulty in disaggregation of starch granules is the main reason for this change. This finding provides insights into the aging mechanisms of rice and the regulation of the eating quality of rice flour as an ingredient.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Qiao Li, Juan Liu, Huisheng Zhai, Zhihui Zhang, Rong Xie, Futong Xiao, Xingquan Zeng, Yuhong Zhang, Zhongyi Li, Zhifen Pan
Summary: The interactions between beta-glucan and starch in barley-based foods and brewing are important. We compared beta-glucans from waxy and normal barley varieties and their effects on starch characteristics and mashes. Beta-glucan reduced the viscosities of starches, lowered pasting temperatures, and increased resistant starch. Unmalted waxy barley had higher filtration rates due to faster digestion and open filter passages. The effects of beta-glucan vary with type and content, while starch type has a more significant impact.
CARBOHYDRATE POLYMERS
(2023)
Article
Plant Sciences
Longfei Wang, Yini Yan, Weiping Lu, Dalei Lu
Summary: The application of exogenous plant growth regulator can improve plant resistance to drought stress. Spraying phytohormones at the silking stage can affect grain weight and starch quality, grains with a sticky taste can be improved by applying BR, and grains with low retrograde tendency can be produced by applying CTK.
Article
Biochemistry & Molecular Biology
Hai-Teng Li, Wenyu Zhang, Wenwen Pan, Yangyang Chen, Yulong Bao, Alexander T. Bui
Summary: Limited knowledge exists on the regulation of molecular composition of starch leachates through irradiative depolymerization. This study investigated the leaching behavior of electron beam depolymerized maize starch and its relationship with modified starch granule structures. The findings showed a decrease in branching degree and the presence of a smaller amylopectin fraction in the leached starch, as well as changes in the granule properties. Principal component and Pearson correlation analysis revealed that the degree of branching and the newly-derived amylopectin fraction significantly correlated with the molecular size of leached starch molecules. The study suggests that cleavage of alpha-1,6 linkage plays a critical role in controlling the leaching process of irradiated starch granules, offering potential for optimizing starch-based food properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Yuyue Zhong, Jianzhou Qu, Zhihang Li, Yu Tian, Fan Zhu, Andreas Blennow, Xingxun Liu
Summary: There are close relationships between the structure and properties of starch, with factors such as amylose content, chain length, and crystallinity playing important roles. The molecular structure and lamellar structure of starch have significant effects on its stability.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Wen-Xuan Hu, Fan Jiang, Chao Ma, Jianlong Wang, Xin Lv, Xiuzhu Yu, Shuang-kui Du
Summary: Starch nanocrystals (SNCs) were produced from waxy rice starch through sulfuric acid hydrolysis. The study focused on i) the kinetics and structural properties of SNCs during hydrolysis; ii) the impact of differential centrifugation on the yield and size distribution of SNCs. Hydrolysis occurred in a rapid stage within the initial two days and a slower stage afterwards. The diameter of SNCs reached an average of 244 nm during the two-day hydrolysis. After two days, there were increases in crystallinity, crystallite size, melting temperature, and enthalpy. The proportion of A-branched chains decreased, while B1-branched chains and molecular weight showed minimal changes. This suggests that the slow hydrolysis stage involved surface modification and gradual release of SNCs. Additionally, SNCs with small size and high charge density were suitable for differential centrifugation.
Article
Chemistry, Applied
Yue Wu, Wu Li, Enrico Colombo, Gregory J. O. Martin, Muthupandian Ashokkumar
Summary: In this study, the quantitative monitoring of ultrasound-induced inactivation of KTI and BBI was achieved, and its consistency with a traditional assay was verified. The effect of TI concentration, ultrasonic frequency, power density, and pH on the inactivation kinetics of KTI and BBI was explored. The results showed that various factors influenced the inactivation process, including TI concentration, ultrasonic conditions, and pH value.
Article
Chemistry, Applied
Charitha J. Gamlath, Kuan Yen Lo, Thomas S. H. Leong, Muthupandian Ashokkumar, Gregory J. O. Martin
Summary: This study demonstrates the potential of ultrasound emulsification to form whey protein-enriched double emulsions with minimum food-grade emulsifiers to fortify the protein content of cheese and other food products. The encapsulation loading rate of whey proteins within the double emulsion droplets was investigated in relation to ultrasound parameters and formulation loading rates. The results showed that high encapsulation loading rates can be achieved using ultrasound with comparable oil droplet diameters to native milk fat globules.
FOOD HYDROCOLLOIDS
(2023)
Article
Acoustics
Yang Shen, Rachel Pflieger, Weizhong Chen, Muthupandian Ashokkumar
Summary: In our previous study, we proposed a new model for single bubble dynamics that considers the effect of bulk viscosity. In this study, we conducted experiments to test this model using a 30% (v/v) glycerol-water mixture. The results showed that the calculated bubble dynamics were not significantly affected by bulk viscosity under the experimental conditions. However, there was a noticeable delay in the first rebound when bulk viscosity was taken into account. The sonoluminescence intensities were also compared between the two models, but no significant difference was observed, confirming the negligible effect of bulk viscosity in this condition.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Polymer Science
Ming Yu, Andrew B. Foster, Colin A. Scholes, Sandra E. Kentish, Peter M. Budd
Summary: Physical aging of glassy polymers reduces permeability over time, hindering the industrial application of high free volume polymers in membrane gas separation. This study demonstrates that storing PIM-1 TFC membranes in methanol vapor effectively retards physical aging and can also be used to refresh aged membranes, with one-week storage being sufficient to recover most of the original CO2 permeance.
Article
Food Science & Technology
Shunyu Yao, Wu Li, Yue Wu, Gregory J. O. Martin, Muthupandian Ashokkumar
Summary: Hempseed protein isolate (HPI) can be improved in functionality, such as solubility, emulsifying, and foaming properties, through ultrasonic-assisted extraction. The enhanced functionality is attributed to the changes in protein structure, including increased hydrophobicity and decreased particle size of protein aggregates. Prolonged high-power ultrasound exposure may negatively affect the functional properties of HPI.
Article
Biochemistry & Molecular Biology
Haiyan Zhu, Sukhvir Kaur Bhangu, Muthupandian Ashokkumar, Francesca Cavalieri
Summary: Ultrasound-based engineering has allowed for the synthesis of carrier-free nanodrugs with anticancer and antimicrobial activities using supramolecular self-assembly. High-frequency sound waves were applied to transform small chemotherapeutic and antibiotic drugs into stable nanodrugs without the need for organic solvents or surfactants. Imaging techniques provided insights into the behavior of the nanodrugs inside cells. The findings suggest the potential for small antibiotic drugs to be transformed into chemotherapeutic nanodrugs with high selectivity against cancer cells.
Article
Chemistry, Multidisciplinary
Shunyu Yao, Wu Li, Gregory J. O. Martin, Muthupandian Ashokkumar
Summary: Hempseed protein isolate (HPI) has high nutritional value but poor functionality, which has hindered its food application. This study provides important new information on hempseed protein extraction, which may give insights into the extraction of other high-thiol-based plant proteins and improve their functional properties.
APPLIED SCIENCES-BASEL
(2023)
Article
Polymer Science
Amrish Kumar Padmakumar, Vianna F. F. Jafari, Nikhil K. K. Singha, Muthupandian Ashokkumar, Greg G. G. Qiao
Summary: This work describes an alternative method (arm-first approach) to efficiently synthesize core-crosslinked star polymers. The star polymers are produced using a two-step, one-pot Sono-RAFT process. By altering the applied power, the reaction time can be decreased by half. A CCS polymer was produced using a triblock arm, and it exhibited a very high arm-to-star conversion.
JOURNAL OF POLYMER SCIENCE
(2023)
Article
Engineering, Chemical
Reshma Kaimal, Madappa C. Maridevaru, Aashutosh Dube, Jerry J. Wu, Anandan Sambandam, Muthupandian Ashokkumar
Summary: The study focuses on the development of a sensor for the detection of low levels of As(III) in water. By synthesizing borophene and modifying the glassy carbon electrode with it, high sensitivity detection of As(III) is achieved. The sensor is low-cost, highly selective, and has good repeatability, making it suitable for practical applications.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
(2023)
Article
Polymer Science
Amrish Kumar Padmakumar, Nikhil K. Singha, Muthupandian Ashokkumar, Frank A. Leibfarth, Greg G. Qiao
Summary: Advances in nanomolecular engineering have led to the development of technology using ultrasonic irradiation to initiate polymerization. In this study, ultrasound-assisted reversible addition chain-transfer (Sono-RAFT) polymerization was used to compare batch and continuous flow polymerization methods on monomer conversion, polymer molar mass, and dispersity using different monomer substrates. Results showed that continuous flow polymerization had higher monomer conversion compared to batch reactions under the same conditions. Continuous flow reactors with stainless-steel microreactors provided higher cavitation intensity and lower oxygen contamination, making Sono-RAFT possible at higher monomer concentrations. These findings have implications for mechanochemistry and the practical and sustainable implementation of sonochemically regulated polymerization.
Article
Acoustics
Sivakumar Manickam, Daria Camilla Boffito, Erico M. M. Flores, Jean-Marc Leveque, Rachel Pflieger, Bruno G. Pollet, Muthupandian Ashokkumar
Summary: Ultrasonic waves can cause physical and chemical changes in liquid media through acoustic cavitation. The effects of ultrasonics and sonochemistry have been applied in various fields, such as material synthesis, emulsification, cleaning, and processing. The Editors of the Ultrasonics Sonochemistry journal share their perspectives on different aspects of ultrasonics and sonochemistry, providing valuable insights for students and early career researchers.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Polymer Science
Arunjunai R. S. Santha Kumar, Stephanie Allison-Logan, John R. Finnegan, Nikhil K. Singha, Muthupandian Ashokkumar, Greg Qiao
Summary: The effect of ionic liquids on RAFT polymerization was investigated, and a considerable increase in the polymerization rate constants in ionic liquids was observed. Block copolymers with varying block ratios were synthesized with precise control over their molecular weight and chain-end fidelity provided by the photoiniferter polymerization in ionic liquids was described using MALDI-ToF MS analysis.
Review
Food Science & Technology
Vitoria Hagemann Cauduro, Jiwei Cui, Erico Marlon Moraes Flores, Muthupandian Ashokkumar
Summary: Ultrasound-assisted encapsulation is an emerging technique that is used to encapsulate phytochemicals into food products. It has the advantages of producing smaller capsules with lower polydispersity index and higher bioavailability. Further studies should focus on incorporating these capsules into model food products to assess their stability and sensory properties.
Article
Chemistry, Multidisciplinary
Devyani Srivastava, Amita Singh, Gabriele Kociok-Koehn, Suresh W. Gosavi, Ratna Chauhan, Muthupandian Ashokkumar, Abhinav Kumar, Mohd. Muddassir
Summary: Three new heteroleptic Co(iii) ferrocene dithiocarbamate complexes with dppe as ligand have been synthesized and characterized. Single crystal X-ray diffraction revealed a distorted octahedral geometry around Co(iii) in the complexes. The compounds were used as photo-sensitizers in dye-sensitized solar cells and exhibited good photovoltaic performance.
NEW JOURNAL OF CHEMISTRY
(2023)
Article
Chemistry, Multidisciplinary
Devyani Srivastava, Aparna Kushwaha, Gabriele Kociok-Kohn, Suresh W. Gosavi, Ratna Chauhan, Muthupandian Ashokkumar, Abhinav Kumar, Mohd. Muddassir
Summary: Three new nickel complexes were synthesized and used as sensitizers in dye sensitized solar cells (DSSCs). Among the three sensitizers, the DSSC fabricated using p-NiL exhibited the best photovoltaic performance with an efficiency of 3.40%, strong electronic coupling, and enhanced electron injection.
