Article
Chemistry, Applied
Jiahao Li, Yuhan Yuan, Hongxia Zhang, Feixue Zou, Haiteng Tao, Na Wang, Li Guo, Bo Cui
Summary: In this study, wheat starch was modified using transglucosidase to delay the retrogradation rate. The treatment resulted in shorter average chain length, increased amorphous state, higher branching degree, increased amylose content, and decreased relative crystallinity. The findings provide a foundation for improving the quality of wheat staple foods.
Article
Polymer Science
Ornanong S. Kittipongpatana, Nisit Kittipongpatana
Summary: Modified starches derived from KJ CMU-107 rice have the potential to be developed as new pharmaceutical excipients, with different physicochemical and functional properties compared to native starch.
Article
Polymer Science
Jacek Roznowski, Leslaw Juszczak, Barbara Szwaja, Izabela Przetaczek-Roznowska
Summary: This study aimed to evaluate the effects of temperature and duration on phosphorylated potato starch. Phosphorylation caused minor color changes and affected the structure and recovery rate of starch. The modified starches showed lower retrogradation tendency and modification time was a better indicator of progress than phosphorus content.
Article
Chemistry, Applied
Wen-Bo Miao, Zhong-Wei Wu, Ji-Hui Jiang, Yi-Jia Li, Zhao Qin, Hua-Min Liu, Xiao-Shuang Cai, Xue-De Wang
Summary: This study investigates the effect of extrusion on the yield, structure, and function of starches within tigernut meals. The results show that extrusion can increase the yield of starch and improve its elastic properties, providing useful information for the utilization of tigernut meal.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Jiahui Xu, Xin Li, Jun Chen, Taotao Dai, Chengmei Liu, Ti Li
Summary: The study revealed that polymeric proanthocyanidin has effects on the properties of rice, potato, and pea starch, including increased viscosity, slowed gelatinization, reduced retrogradation, and altered structure. Additionally, in vitro digestion results showed that the digestibility of starch-PPC mixtures was lower than that of native starches.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Xiaofan Lv, Changsheng Guo, Yuxiang Ma, Benguo Liu
Summary: In this study, esterified tigernut starch with citric acid (ETSC) was prepared for the first time, and its structure, in vitro digestibility, and Pickering emulsifying capacity were investigated. It was found that the citric acid dosage was positively correlated with the degree of substitution (DS) of ETSC. With an increase in DS, the properties of ETSC changed, such as decreased solubility and swelling power, decreased crystallinity degree, and increased proportion of resistant starch. Additionally, the increase in DS also improved the wetting ability and emulsifying capacity of ETSC.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
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
Food Science & Technology
Can Fan, Xiaoxiao Li, Yanli Wang, Jingjing Dong, Zhengyu Jin, Yuxiang Bai
Summary: This study explored the modification effect and mechanism of maltogenic a-amylase (MA) on rice flour during the fermentation process. The results showed that adding an appropriate amount of MA effectively reduced the viscosity of rice cake (RC), improved its texture, and reduced hardness and chewiness after storage. Additionally, MA treatment decreased rapidly digestible starch and increased slowly digestible starch content in RC, while resistant starch content remained unchanged, indicating an effective antiretrogradation effect.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Jian Guo, Zitao Wang, Lingling Qu, Derong Hao, Dalei Lu
Summary: This study compared the starch structure and physicochemical properties of four sweet-waxy maize lines, four waxy maize lines, and their eight reciprocal F1 hybrids. It was found that the waxy maize and F1 hybrids had lower branching of amylopectin and relative crystallinity, and larger starch granule size compared to the sweet-waxy maize. The F1 hybrid starches also showed different properties compared to their parental lines. Overall, this study provides insights into the production of new maize hybrids.
Article
Food Science & Technology
Wen-Bo Miao, Shi-Yuan Ma, Xing-Guang Peng, Zhao Qin, Hua-Min Liu, Xiao-Shuang Cai, Xue-De Wang
Summary: Roasting pretreatment enhances the commercial qualities of tigernut oil and can alter the physicochemical properties of starch in tubers, affecting its functionality and stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Chuanjie Chen, Guantian Li, Harold Corke, Fan Zhu
Summary: The influences of sodium chloride (NaCl) and sucrose on starch properties were found to be related to starch structural characteristics. NaCl/sucrose delayed the gelatinization of starch with a high ratio of short-to-long amylopectin chains and loose granular packing. The effects of NaCl on the viscoelasticity of gelatinizing starch were related to the flexibility of amylopectin internal structure. The effects of NaCl/sucrose on starch retrogradation varied with starch structure, co-solute concentration, and analytical method, and were highly associated with amylose chain length distribution. Sucrose strengthened the weak network formed by short amylose chains, while the effect was not significant on amylose chains that were capable of forming strong networks.
Article
Biochemistry & Molecular Biology
Di Zhao, Kangyi Zhang, Dongxu Guo, Xiaofeng Tong
Summary: In this study, starch-polyphenol complexes (CES-TPS complexes) were prepared using different ratios of tea polyphenols (TPS) and high amylose corn starch (HACS) pretreated with starch branching enzyme (SBE). Physicochemical and structural properties, as well as digestibility, of the CES-TPS complexes were investigated. The results showed that the addition of TPS influenced the interaction force and morphology of the complexes, and also affected the thermal properties and digestibility of the starch samples.
Article
Food Science & Technology
Jiahui Xu, Taotao Dai, Jun Chen, Xuemei He, Xixiang Shuai, Chengmei Liu, Ti Li
Summary: The study reveals that three types of polymeric proanthocyanidins with different degrees of polymerization have significant effects on the physicochemical characteristics and digestion properties of potato starch. Lower degree of polymerization PPC shows stronger impacts on short-term retrogradation and gelling performance, while larger PPC molecules affect recrystallization and digestive characteristics to a greater extent.
Article
Polymer Science
Mohammad Tarahi, Fakhri Shahidi, Sara Hedayati
Summary: The aim of this study was to investigate the effect of mung bean protein isolate (MBPI) on the physicochemical, pasting, and thermal properties of native corn starch (NCS). The results showed that increasing MBPI concentration led to higher swelling power, water absorbance capacity, and solubility of NCS. Additionally, the addition of MBPI lowered the pasting temperature, final viscosity, and setback, while increasing the peak viscosity and breakdown. The thermal properties of NCS/MBPI gels exhibited higher onset, peak, and conclusion temperatures, but lower gelatinization enthalpy, with increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) analysis indicated a decrease in hydrogen bond content within starch upon addition of MBPI. Furthermore, the freeze-thaw shock test showed reduced syneresis in NCS-MBPI composites.
Article
Food Science & Technology
Wen-Bo Miao, Yi-Jia Li, Shi-Yuan Ma, Ji-Hui Jiang, Hua-Min Liu, Xiao-Shuang Cai, Zhao Qin, Xue-De Wang
Summary: The study suggests that cold-pressing is a potential method for developing tigernut oil and high-quality starch, with higher yields from solvent extraction of cold-pressed press-cake compared to native tigernut flour. Overall, cold-pressing has little effect on the fatty acid and total tocopherol contents of the oils, while slightly affecting the structure and functional properties of the starch.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Pharmacology & Pharmacy
Chukwudi T. Okonkwo, Ifeanyi T. Nzekwe, Ogbonna Okorie, Tochukwu J. Okonkwo, Chukwuma O. Agubata, Chukwuemeka C. Mbah, Charles O. Esimone
TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH
(2015)
Article
Pharmacology & Pharmacy
C. C. Mbah, C. O. Emosairue, P. F. Builders, C. Y. Isimi, O. O. Kunle
AFRICAN JOURNAL OF PHARMACY AND PHARMACOLOGY
(2012)
Review
Pharmacology & Pharmacy
Chukwuemeka C. Mbah, Philip F. Builders, Anthony A. Attama
EXPERT OPINION ON DRUG DELIVERY
(2014)
Article
Pharmacology & Pharmacy
C. Mbah, P. Builders, I. Nzekwe, O. Kunle, M. Adikwu, A. Attama
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2014)
Article
Plant Sciences
Chukwuemeka C. Mbah, Godwin C. Akuodor, Ngozi A. Anyalewechi, Tom C. Iwuanyanwu, Uche A. Osunkwo
PHARMACEUTICAL BIOLOGY
(2012)
Article
Food Science & Technology
Philip F. Builders, Abigail Nnurum, Chukwuemaka C. Mbah, Anthony A. Attama, Rahul Manek
Article
Food Science & Technology
Philip F. Builders, Chukwuemeka C. Mbah, Kenneth K. Adama, Momoh M. Audu
Article
Pharmacology & Pharmacy
Chukwuemeka C. Mbah, Philip F. Builders, Godwin C. Akuodor, Olobayo O. Kunle
TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH
(2012)
Article
Chemistry, Multidisciplinary
Chukwuma O. Agubata, Nkemjika I. Ezeanya, Ifeanyi T. Nzekwe, Samuel W. Uzondu, Chukwuemeka C. Mbah
Summary: Oral hydrogels based on boric acid, chitosan, and methanol extract of M. indica leaves were prepared and showed promising gastro-protective and antiulcer activities. The formulations effectively released bioactive compounds and provided barrier functions against toxic substances, indicating their potential in ulcer treatment.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2021)
Article
Chemistry, Medicinal
G. C. Akuodor, C. C. Mbah, N. A. Anyalewechi, M. Idris-Usman, T. C. Iwuanyanwu, U. A. Osunkwo
JOURNAL OF MEDICINAL PLANTS RESEARCH
(2011)
Article
Biotechnology & Applied Microbiology
G. C. Akuodor, M. S. Idris-Usman, C. C. Mbah, U. A. Megwas, J. L. Akpan, T. C. Ugwu, D. O. Okoroafor, U. A. Osunkwo
AFRICAN JOURNAL OF BIOTECHNOLOGY
(2010)
Article
Pharmacology & Pharmacy
A. Samali, M. I. Mohammed, M. B. Ibrahim, C. C. Mbah
BRITISH JOURNAL OF PHARMACEUTICAL RESEARCH
(2015)
Article
Pharmacology & Pharmacy
C. C. Mbah, C. Udekwe, P. F. Builders, M. A. Momoh, O. O. Kunle
BRITISH JOURNAL OF PHARMACEUTICAL RESEARCH
(2015)