Article
Chemistry, Applied
James N. BeMiller
Summary: The research showed that the ability of hydrocolloids to interact with starch granules cross-linked with POCl3 or ECH plays a significant role in altering the properties of starch pastes, affecting granule swelling. Differences in the effects of different hydrocolloids on the pasting and paste properties of starches cross-linked with POCl3 and ECH were primarily in degree. Two mechanisms were proposed for the influence of hydrocolloids on granule swelling.
FOOD HYDROCOLLOIDS
(2021)
Review
Pharmacology & Pharmacy
Anna Froelich, Emilia Jakubowska, Barbara Jadach, Piotr Gadzinski, Tomasz Osmalek
Summary: This article provides a summary of the recent studies on polysaccharide compounds obtained from natural sources, and their potential as drug carriers. These compounds are biocompatible, biodegradable, and sensitive to degradation by the colon microbiome, making them attractive for pharmaceutical applications. The article focuses on the formulation and application of micro- and nanoparticles derived from gums and their blends with other polymers.
Article
Food Science & Technology
Yogesh Kumar, Soumen Roy, Ariha Devra, Atul Dhiman, Pramod K. Prabhakar
Summary: The study found that the use of different amplitudes of ultrasound treatment and various hydrocolloids as thickeners can affect the stability and rheological properties of mayonnaise. As the ultrasound amplitude increased, the apparent viscosity of the mayonnaise samples decreased, with the type of thickener used also impacting the results.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Jie Yu, Dong Li, Li-jun Wang, Yong Wang
Summary: Frozen storage can extend the shelf life of 3D printing inks. Guar gum and xanthan gum were found to improve the freeze-thaw stability and printing performance of soy protein isolate (SPI) emulsion gel inks.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yuhao Fu, Yonghuan Hua, Tingting Luo, Chunyan Liu, Baoli Zhang, Xingyu Zhang, Yiping Liu, Zizhong Zhu, Yang Tao, Zhongyan Zhu, Ping Li, Jun Zhu
Summary: Four waxy rice starches with different physicochemical properties were successfully obtained using the CRISPR/Cas9 gene-editing system, and CZBwx1 starches exhibited the best gel consistency and highest water solubility. Mutations of the Wxb allele resulted in a decrease in medium-and long-chains (DP12-70) and an increase in short-chains (DP 6-11), while mutations of the Wxa allele led to a higher amylose content (AC) compared to Wxb allele mutations. The gelatinization temperature (GT) of the wxa mutant starches was higher than that of the wxb mutant starches, and the GT and amylopectin fine structure type of waxy rice starch remained unchanged after Wx gene editing.
CARBOHYDRATE POLYMERS
(2023)
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
Junhua Li, Jinjing Sun, Cuihua Chang, Luping Gu, Yujie Su, Jiali Zhai
Summary: The influence of neutral locust bean gum (LBG), guar gum (GG), and anionic xanthan gum (XG) on the foaming and baking properties of egg white (EW) powders were investigated in this study. The addition of these gums increased the surface tension, particle size, viscosity, and interfacial adsorption modulus of reconstituted EW solutions, while decreasing surface hydrophobicity. The addition of gums, especially LBG and GG, reduced the whipping time in the preparation of cake batter by facilitating the rapid infiltration of air in foam. The inclusion of neutral gums improved the baking performance of EW powders by increasing the foaming rate and capacity.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Lili Mao, Pranita Mhaske, Asgar Farahnaky, Mahsa Majzoobi
Summary: The effects of different proteins on the dry heat treatment (DHT) of starch mixtures were studied. Wet method was more successful than dry mixing, and the effects of whey protein isolate (WPI) > sodium caseinate (SC) > gelatin in enhancing the physicochemical properties of the starches after DHT. The addition of proteins led to coated granules and particle size changes.
Article
Chemistry, Applied
Yu-Chieh Lan, Lih-Shiuh Lai
Summary: Water caltrop starch isolated from dehydrated water caltrop has higher protein and ash content compared to starch from fresh water caltrop, resulting in slightly lower starch purity. The addition of gums to the starch system increases the pasting temperature, peak viscosity, and final viscosity. Konjac glucomannan has the most pronounced effect on viscosity, followed by guar gum and xanthan gum. All WCS/gum mixed systems demonstrate shear thinning and thixotropic behavior.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yafei Liu, Ajila Chandran Matheyambath, Ives Ivusic Polic, Gisele LaPointe
Summary: This study evaluated the colonic fermentation profiles of high-amylose and waxy maize starches in different forms using the SHIME system, and found that cooked high-amylose starch resulted in the highest butyrate production in both proximal and distal colon vessels. It also showed that all starch preparations increased Bifidobacteriaceae abundance in the proximal colon vessel and the Firmicutes/Bacteroidetes ratio, with differences in fermentation outcomes in different colon regions depending on the starch amylose content.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Applied
Manabendra Dhua, Kalyan Kumar Sen, Sabyasachi Maiti
Summary: The properties of polysaccharide-based hydrogels can be modified by developing an interpenetrating polymer network (IPN) for controlled drug delivery. This study found that a viscous, highly carboxylated xanthan (CX) gum could serve as an additive in the design of IPN hydrogel beads, effectively controlling drug release in simulated gastrointestinal conditions.
JOURNAL OF VINYL & ADDITIVE TECHNOLOGY
(2022)
Article
Food Science & Technology
Di Wu, Hong Ma, Meixia Fu, Xiaozhi Tang
Summary: Through a mimicked heating and ex-situ liquid nitrogen flash freezing method, it was found that normal maize starch and waxy maize starch exhibited different structural evolution behaviors during the gelatinization process. The proportion of cavities in normal maize starch granules gradually increased with temperature, while the integrity of starch granules in waxy maize starch disappeared after heating beyond half of the peak gelatinization temperature. Furthermore, the relative crystallinity of both starches decreased gradually with increasing temperature.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Agronomy
Yan Zi, Dungong Cheng, Haosheng Li, Jun Guo, Wei Ju, Canguo Wang, D. G. Humphreys, Aifeng Liu, Xinyou Cao, Cheng Liu, Jianjun Liu, Zhendong Zhao, Jianmin Song
Summary: This study investigated the effects of different waxy protein subunits on starch biosynthesis and noodle quality. The increase in the number of waxy proteins led to an increase in amylose content but a decrease in swelling power. Mutants with lower amylose content, especially those lacking the Wx-B1 subunit, had superior noodle quality. Noodles made from materials with 2 Wx protein subunits had the highest score, which correlated with peak viscosity.
MOLECULAR BREEDING
(2022)
Article
Pharmacology & Pharmacy
Roohullah, Zafar Iqbal, Abdul Baseer, Abdur Rasheed, Sajid Khan Sadozai, Saeed Ahmed Khan, Majeedullah, Munair Badshah, Muhammad Jawad Nasim
Summary: This study developed sustained release matrix tablets of carbamazepine using natural gums xanthan and guar gum. Increasing polymer concentration was found to decrease release rate and enhance sustaining effect. Tablets formulated with guar gum showed better bioavailability in pharmacokinetic evaluation compared to xanthan gum and reference standard.
LATIN AMERICAN JOURNAL OF PHARMACY
(2021)
Article
Chemistry, Applied
Chen Zhang, Zhi-Juan Wang, Qiao-Quan Liu, Jian-Ya Qian, Seung-Taik Lim
Summary: After partial gelatinization and freeze-thawing treatment, the structure and stability of waxy maize starch granules were altered, resulting in increased pasting viscosity and improved gel properties. The addition of xanthan gum further enhanced these effects.