Article
Plant Sciences
Wenhao Wu, Xudong Zhang, Jianzhou Qu, Renyuan Xu, Na Liu, Chuanhao Zhu, Huanhuan Li, Xingxun Liu, Yuyue Zhong, Dongwei Guo
Summary: This study investigated the effect of Qu fermentation on the structure and digestion behavior of waxy maize starch. The results showed that Qu fermentation increased the resistant starch content and altered the physico-chemical properties and structural parameters of the starch. Smaller rearranged starch granules were formed during the fermentation process, leading to an increase in resistant starch.
FRONTIERS IN PLANT SCIENCE
(2022)
Review
Food Science & Technology
Luis A. Bello-Perez, Pamela C. Flores-Silva, Israel Sifuentes-Nieves, Edith Agama-Acevedo
Summary: Maize, as one of the most consumed cereal crops worldwide, has both beneficial and potentially harmful effects on health. The modern food industry is currently focusing on producing starchy foods with a low glycaemic index to control starch digestibility and the glycaemic response of those products.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Chemistry, Applied
Nancy N. Caballero-Rothar, Lucas Borras, Jose A. Gerde
Summary: In this study, it was found that digestibility of maize starch is slower in hard endosperm genotypes, which is related to specific zein concentrations. Cooking with sodium sulfite can significantly increase starch hydrolysis, whereas the ratio of amylose to starch does not impact starch digestibility.
Article
Biochemistry & Molecular Biology
Caihong Wang, Zhijie Zhu, Liping Mei, Yaoyao Xia, Xu Chen, Saddam Mustafa, Xianfeng Du
Summary: This study investigated the effects of pullulanase debranching on the structural properties and digestibility of maize starch-glyceryl monostearate complexes. The results showed that pullulanase debranching for 16 hours significantly increased the amylose content and complex index of maize starch. The crystallinity and short-range orders structure of the complexes also increased, leading to a higher resistant starch content and anti-digestibility. This work suggests that debranching pretreatment is an efficient way to produce ordered starch-lipid complexes with controllable structure and anti-digestibility.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Dong-Hui Geng, Ning Tang, Xiaojun Zhang, Minhao Zhao, Xin Jia, Yongqiang Cheng
Summary: The effects of maize starch (MS) and rice starch (RS) addition on rice noodle quality were investigated. MS had more short branch chains and higher branch density compared to RS, leading to decreased viscosity and gel strength. The addition of RS improved texture quality and reduced the glycemic index of rice noodles by promoting starch chain arrangement and forming stable gel and crystal structures. Therefore, controlled addition of MS and RS had the potential to produce high-quality rice noodles, with MS content recommended to be below 20%.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Mengting Wang, Haiguang Mao, Zhijian Ke, Rui Huang, Jianchu Chen, Lili Qi, Jinbo Wang
Summary: The effect of proanthocyanidins (PAs) from Chinese bayberry leaves, grape seeds, peanut skins, and pine barks on the physicochemical properties, structure, and in-vitro digestibility of gelatinized maize starch was investigated. The results demonstrated that PAs remarkably retarded starch digestibility and BLPs showed superior ability in increasing resistant starch content. The study suggests that PAs, especially BLPs, could be potential additives to modify starch in the food industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Herlina Marta, Yana Cahyana, Mohamad Djali
Summary: The extent and rate constant of starch digestion can be affected by factors such as temperature and time of heat moisture treatment. The increase in digestibility of banana starch after heat treatment is mainly attributed to the slow digestion rate of the starch with densely packed matrices.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Chemistry, Applied
Dong-Jin Lee, Jun-Mo Kim, Seung-Taik Lim
Summary: Debranching and crystallizing waxy maize starch simultaneously using isoamylase at 50 degrees C for 7 days resulted in the formation of dextrin crystals with high thermal stability and resistance to digestive enzymes. The recovery yield was 70.4% and the amount of resistant starch in the crystallized dextrin was 83% (uncooked) or 46% (cooked) after 7 days of treatment.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Mengting Ma, Zijun Li, Feng Yang, Huaixiang Wu, Wuyang Huang, Zhongquan Sui, Harold Corke
Summary: The study found that adding HMT maize starch can enhance noodle softness, increase tensile strength and extensibility, as well as raise resistant starch content. However, the proper blending ratio and amylose content of starch should be considered for their effects on noodle quality.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Jiayi Li, Xinjing Kong, Yongfeng Ai
Summary: Maltogenic alpha-amylase (MGA) was used to modify starches for improved functionality. MGA treatment reduced retrogradation and viscosity of the starches, increased resistant starch content in NMS, and had limited influence on HAMS functionality. These findings are important for developing starch ingredients with enhanced functionality.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Yu Luo, Xiuying Han, Mingyue Shen, Jun Yang, Yanming Ren, Jianhua Xie
Summary: The addition of Mesona chinensis polysaccharide (MCP) can enhance the structure and properties of waxy maize starch and normal maize starch, reduce the digestibility of starch, and increase the content of resistant starch.
FOOD HYDROCOLLOIDS
(2021)
Article
Agriculture, Dairy & Animal Science
D. Zurak, D. Vlajsovic, M. Duvnjak, K. Salajpal, K. Kljak
Summary: Maize, the main energy feed ingredient in poultry diets, has a high proportion of starch in its grain endosperm. Starch digestion is crucial for its nutritive value and can be divided into rapidly digestible, slowly digestible, and resistant starch. Various factors, such as amylose content, granule composition, and grain processing, affect the rate and extent of starch digestion. This review summarizes the important factors identified in the digestibility kinetics of maize starch.
WORLDS POULTRY SCIENCE JOURNAL
(2023)
Review
Chemistry, Applied
Laura Martins Fonseca, Shanise Lisie Mello El Halal, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
Summary: This review discusses the research progress and applications of heat-moisture treatment (HMT) and annealing, two hydrothermal starch modification methods. These methods can be conducted separately or combined with other modifications, providing new possibilities and applications in the food industry.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Ma Angeles Garofalo, Pedro Villon, Fabiola Cornejo, Cristina M. Rosell
Summary: This study investigates the effects of modification processes on the nutritional and functional properties of banana starch. The results show that heat moisture treatment and dual modification can decrease resistant starch content and increase slow-digested starch content. Furthermore, the modifications also improve the structural and thermal stability of the starch, making it suitable for applications as a thickening agent in beverages and compotes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Food Science & Technology
Derong Lin, Jingjing Zhao, Zhengwu Wang, Wen Qin, Zhijun Wu
Summary: The effect of GSH treatment on the digestibility, physicochemical, and structural properties of maize starch under high hydrostatic pressure was investigated. GSH increased the content of slowly digestible starch and inhibited retrogradation. However, it had minimal effect on starch crystallinity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yun Chen, Yacheng Hao, Ting Kou, Qian Li, Qunyu Gao
Article
Chemistry, Multidisciplinary
Yun Chen, Guifang Dai, Qunyu Gao
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2019)
Article
Biochemistry & Molecular Biology
Yun Chen, Guifang Dai, Qunyu Gao
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Chemistry, Applied
Yun Chen, Yacheng Hao, Sai Li, Zhigang Luo, Qunyu Gao
Summary: Hydroxybutyl starch prepared from waxy corn starch showed great potential for preparing temperature-sensitive hydrogels, with smoother and rounder particles and higher degree of substitution. Temperature-sensitive hydrogels containing hydroxybutyl starch exhibited irregular pore structures and higher water absorption rates than native starch.
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)
