Article
Chemistry, Applied
Fan Cheng, Yongfeng Ai, Supratim Ghosh
Summary: In this study, different types of starch were modified to prepare oil-in-water emulsions and evaluate their emulsifying properties. The results showed that emulsifying properties and stability of the emulsions were enhanced with a higher degree of substitution of octenyl succinic anhydride. Additionally, the study elucidated the interrelationships among molecular structures, functional properties, and emulsifying ability of the starches.
FOOD HYDROCOLLOIDS
(2021)
Article
Polymer Science
Wei Zhang, Bei Cheng, Jiahui Li, Zaixi Shu, Pingping Wang, Xuefeng Zeng
Summary: The esterification of high-amylose Japonica rice starch with octenyl succinic anhydride (OSA) improved its functional properties, including decreased relative crystallinity, increased pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The OSA-modified high-amylose starch could be used as an emulsifier, thickener, and fat replacer in food systems.
Review
Agricultural Engineering
David Alexander Mitchell, Isabelle Moreira, Nadia Krieger
Summary: Stochastic models have the potential to be important tools in describing the complex network of reactions involved in enzymatic hydrolysis of polysaccharides, but many current models lack biologically meaningful parameters. Only a few models utilize classical enzyme kinetics parameters, and recent research on stochastic models for cellulose hydrolysis provides valuable insights into the molecular-level phenomenon limiting hydrolysis rates. Further improvements are necessary for stochastic models of enzymatic polysaccharide hydrolysis to become widely used tools for guiding process development.
BIORESOURCE TECHNOLOGY
(2021)
Article
Energy & Fuels
Marinela Sokarda Slavic, Aleksandra Margetic, Biljana Dojnov, Miroslava Vujcic, Milan Misic, Natasa Bozic, Zoran Vujcic
Summary: This study proposes a modified simultaneous saccharification and fermentation process for the production of bioethanol from highly concentrated raw corn starch. Factors influencing the hydrolysis of concentrated raw corn starch and the optimal conditions for the highest yield of hydrolysis were investigated. The modified process achieved a bioethanol concentration of 129.2 g/L with a productivity of 2.94 g/L/h and an ethanol yield of 87.8% theoretical yield. This work provides valuable information for bioethanol production and offers a novel strategy for raw starch hydrolysis under industrial conditions. Rating: 9/10.
Article
Biochemistry & Molecular Biology
Guantian Li, Fan Zhu
Summary: Nonenyl succinic anhydride (NSA) modification of starch can adjust physicochemical properties, enhance emulsifying capacity, and serve as potential Pickering emulsion stabilizers. Starch modification with a DS of 0.0359 has the highest emulsifying capacity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Chemistry, Applied
Amalia Ferreira, Thiago Cahu, Jinchuan Xu, Andreas Blennow, Ranilson Bezerra
Summary: A raw starch digesting ?-amylase, AMY-T, was identified in the intestine of Nile tilapia. It showed high catalytic efficiency and adsorption towards various carbohydrates, with stable endo-activity under a wide range of pH and solvent conditions. Characterization revealed the end products of raw starch hydrolysis and the catalytic attack pattern on starch granules, suggesting high potential for industrial use.
Article
Biochemistry & Molecular Biology
Qiulin Wei, Hao Zheng, Xiao Han, Chuangqi Zheng, Chen Huang, Zhenxing Jin, Yao Li, Jinghui Zhou
Summary: In this study, an alpha-amylase organic-inorganic hybrid nanoflower biocatalyst is designed and synthesized to selectively hydrolyze the amylopectin and protect the amylose of starch. The amylose ratio of starch pretreated by the nanoflower biocatalyst is about twice that of starch pretreated by free enzyme, reaching 22.62%. The obtained octenyl succinic anhydride modified starch exhibits a high degree of substitution and maintains excellent emulsifying properties and stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Xuncai Liu
Summary: In this study, tung oil anhydride modified potato starch (TOA starch) was successfully prepared and its structural properties, pasting properties, rheological properties and emulsifying ability were investigated. The results showed that TOA starch had lower pasting temperature and breakdown while higher trough viscosity, final viscosity and setback compared to natural potato starch. Additionally, an oil-in-water emulsion stabilized by TOA starch exhibited similar storage stability as an emulsion stabilized by octenyl succinic anhydride modified starch.
FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Dandan Li, Caiwen Chen, Yang Tao, Yi Huang, Pei Wang, Yongbin Han
Summary: The study found that moderate electric field can affect the performance of alpha-amylase, increasing enzyme activity and promoting starch hydrolysis. The substrate structure plays a dominant role in the enzymatic hydrolysis of starch under MEF, providing guidance for the application of electro-based techniques in starch modification.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Yuxue Zheng, Huiling Zhang, Xiaobo Wei, Haitian Fang, Jinhu Tian
Summary: This study found that the encapsulation efficiency of curcumin can be improved by using OSA-ultrasonic treated rice starch, which also showed good stability during in vitro digestion. This research provides a way to develop new emulsion-based delivery systems.
Article
Materials Science, Paper & Wood
Liwei Shen, Tianqi Liu, Kecang Huang, Dalei Zhang, Xincai Luo, Ying Yang, Xuening Feng, Zejun Zhang, Fan Ye, Yuanzhu Mi
Summary: A RH-NH2 demulsifier was prepared for the separation of stable oil-in-water emulsions. The demulsifier showed high efficiency in removing oil from the emulsion, and can potentially be used in industrial applications due to its low cost.
Article
Food Science & Technology
Yiguo Zhao, Nauman Khalid, Mitsutoshi Nakajima
Summary: The study involved the fabrication and characterization of dodecenyl succinic anhydride (DDSA) modified kudzu starch. DDSA modification increased the granule size and viscosity of kudzu starch, while there was no detectable surface change of the starch granules. Fourier transform infrared spectroscopy (FT-IR) was used to determine the characteristic peaks of modified kudzu starch, and differential scanning calorimetry (DSC) revealed lower gelatinization temperatures and enthalpy in the modified starch compared to the native counterpart. Stable O/W emulsions were obtained after storage at room temperature for 30 days with a concentration of modified kudzu starch above 2% (w/w).
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
Food Science & Technology
C. F. De Schepper, C. M. Courtin, A. M. Van Loey, C. Buve
Summary: To ensure efficient conversion of starch during brewing, it is important to optimize the mashing time-temperature profiles to promote starch gelatinization and enzyme activity while preventing thermal inactivation of amylases. This study focused on investigating the thermal stability of alpha-amylase and beta-amylase in Planet barley malt during mashing. The results showed that alpha-amylase exhibited first-order inactivation, while fractional conversion inactivation was observed for beta-amylase. The study also predicted the residual activities of these enzymes throughout the mashing process, which closely matched the experimentally determined residual enzyme activities. These findings provide valuable insights for designing and optimizing mashing processes without the need for trial-and-error experiments.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)