Article
Chemistry, Applied
Hai-Teng Li, Edward D. Kerr, Benjamin L. Schulz, Michael J. Gidley, Sushil Dhital
Summary: The popularity of high-amylose cultivars of main crops is increasing due to their unique properties and enhanced nutritional values. This study evaluated the performance of high-amylose wheat (HAW) flours and starches with different amylose contents under high-temperature processing. The results showed that conventional RVA could not predict the pasting behaviors of HAW ingredients accurately, and the iodine colorimetry method was not a good indicator of the cooling and retrogradation process. Protein content and composition also influenced the pasting behaviors of HAW flours, and fine structural features of amylose and amylopectin played a regulatory role.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Kawaljit Singh Sandhu, Maninder Kaur, Sneh Punia, Jasim Ahmed
Summary: High-pressure treatment improved the rheological, thermal, and structural properties of litchi kernel starch, enhancing its mechanical rigidity. Pressure treatment had some influence on the starch granule structure, but within a certain range it did not disrupt its integrity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Polymer Science
Durdica Ackar, Marijana Grec, Ivanka Grgic, Artur Gryszkin, Marzena Styczynska, Antun Jozinovic, Borislav Milicevic, Drago Subaric, Jurislav Babic
Summary: In this study, the effects of high-voltage electrical discharge (HVED) treatment on different starches were investigated. The results showed that HVED treatment had limited effects on the pasting properties of starches, but had a significant impact on phosphorylated starches, reducing the influence of phosphate on the decrease of pasting temperature. Additionally, HVED treatment led to an increase in gel strength and a decrease in rupture strength of the modified starches, as well as a decrease in particle size for maize and wheat starches.
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)
Review
Food Science & Technology
Frank Fluker Velasquez Barreto, Luis A. Bello-Perez
Summary: This review analyzed the current knowledge of chemical, structural, technological properties, and applications of Andean tuber starches. It was found that the amylose content of Andean tuber starches influenced their physicochemical and functional properties. Limited studies have reported structural features, and further research is needed to explore the structure-function relationships and suggest applications for underused Andean tuber starches.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Qiyong Guo, Bo Zheng, Xixi Zeng, Ling Chen
Summary: In this study, the functional properties and multi-scale structural characteristics of chestnut starch (CS) were characterized in ten varieties of chestnut from different regions of China. The relationship between structure and functional properties was clarified. The results showed that the varieties had different pasting temperatures and viscosity characteristics. The CS from northeast China had the highest resistant starch content, while CS with smaller granules, more B2 chains, and thicker amorphous lamellae displayed lower peak viscosities, stronger resistance to shear, and higher thermal stability. The findings provide significant information and basic data for the development of nutritional chestnut food.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Materials Science, Multidisciplinary
Sneh Punia Bangar, Anil Kumar Siroha, Manju Nehra, Monica Trif, Vandana Ganwal, Sumit Kumar
Summary: Millets are underutilized and important drought-resistant crops, with starch as their major constituent. The physicochemical, morphological, and film-forming characteristics of millet starches were studied in this research. Different millet sources showed variations in starch properties, with proso millet starch having the highest transparency.
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
Chemistry, Applied
Ursula Loser, Laura Iturriaga, Pablo Daniel Ribotta, Gabriela Noel Barrera
Summary: The galactomannans fraction extracted from Gleditsia triacanthos seeds improved the viscosity profile and accelerated the gelation process of starch-gum systems. It also helped to improve the stiffness of starch gels and reduce or maintain their brittleness after 7 days of storage. The addition of galactomannans did not significantly affect the texture properties of the gels under different pH conditions, indicating its potential as a food texture modifier in starch-based products.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Bukola Kayode, Rowland M. O. Kayode, Khadijat O. Salami, Anthony O. Obilana, Toyosi T. George, Olayemi E. Dudu, Oluwafemi A. Adebo, Patrick B. Njobeh, Siaka S. Diarra, Samson A. Oyeyinka
Summary: Freezing cassava root can improve its shelf-life and affect the properties of extracted starch, making it suitable for certain types of noodles. Future studies are needed to explore the starch in food applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Bo-Ru Chen, Qing-Hui Wen, Xin-An Zeng, Rahaman Abdul, Ume Roobab, Fei-Yue Xu
Summary: The study investigated the physicochemical properties and structural changes of potato starch esterified with octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF), showing that PEF treatment during esterification resulted in significant modification of pasting properties and improved reaction efficiency. The results suggest that PEF could be a potential eco-friendly and cost-effective physical technique for preparing starch products with desired paste behaviors.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Cunshe Chen, Ping Liu, Jinnuo Cao, Zhixuan Ouyang, Zhihua Pang
Summary: The effects of mixing rice starch and oat flour on the pasting properties, particle size, rheology, and tribological properties were investigated. The presence of oat flour inhibited starch pasting and increased the pasting temperature and peak viscosity of the mixed system. The mixing of rice starch and oat flour resulted in a decrease in particle size, with the smallest particle size observed in the RS/OF 9/1 ratio. Shear dilution behavior was observed in all samples, and the viscosity of the system significantly increased at a 10 wt% RS content. The friction of the mixture was usually between the two individual components at sliding speeds higher than 1 mm/s, confirming an association or interaction between the two polymers.
Article
Chemistry, Applied
Min Yang, Lei Chang, Fan Jiang, Ning Zhao, Pengtao Zheng, Jonatha Simbo, Xiuzhu Yu, Shuang-kui Du
Summary: Banana starches from five banana varieties in Tanzania were analyzed for their composition, structure, physicochemical and rheological properties. The results showed that banana starches had a range of amylose and resistant starch content, as well as specific crystalline patterns and particle size. They also exhibited stable viscosity characteristics during gelatinization.
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
Polymer Science
Jue Wang, Dalei Lu
Summary: Improving starch quality and functionality through agricultural practice is essential for meeting the growing demand for natural, functional foods. This study investigated the effects of different fertilization modes on the structural and functional properties of starch in maize. The results showed that fertilization increased starch granule size and slightly reduced amylose content. Additionally, fertilization increased peak, trough, and final viscosities of starch. The thermal characteristics of starch in response to fertilization were dependent on the maize hybrids used. Overall, a one-off application of slow-release fertilizer resulted in starch with similar granule size, higher peak 1/peak 2 ratio, and lower relative crystallinity compared to three applications of conventional fertilizer.
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)