Acetylated Distarch Phosphate Research Articles

Starch in Emulsion-Type Sausage Reduced the Gastric Digestibility of Meat Protein by Reducing the Stability and Increasing the Viscoelasticity of Gastric Digests.

The effect of the addition of native starch (S) and modified starches (distarch phosphate (SP), acetylated distarch phosphate (AP), and starch acetate (SA)) in emulsion-type sausage on the digestion process of meat protein was studied in this work. The addition of native and modified starches reduced the release of -NH2 during the simulated gastric digestion stage, whereas the addition of SA increased the total release of -NH2 after the whole digestion. Peptidomic analysis revealed that the presence of starch decreased the release of peptides in the gastric digestion. The presence of starch reduced the stability of the digests but increased the viscosity of the gastric digestive fluid, which should largely be responsible for the decreased gastric digestibility of meat protein. These results highlighted the physical properties of digests as a key factor affecting the gastric digestion process of meat protein and provided guidance for the application of starches in meat products.

Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage.

The purpose of this study was to identify the most effective method for enhancing the quality of beef gel during refrigeration. To achieve this objective, the effects of various types of starch on the physicochemical properties and microstructure of beef gel during refrigeration were investigated. In this study, ground beef gel was chosen as the research subject, and six different types of starch were added: 6% tapioca starch, cassava-modified starch (acetylated distarch phosphate, ADSP), potato starch (PSP), modified potato starch (acetate starch, SA), corn starch (CSP), and modified corn starch (hydroxypropyl distarch phosphate, HPDSP). The quality indicators of ground beef were measured and analyzed throughout the cold storage at 4 °C on days 1, 3, 5, 7, and 9. The results demonstrated that the water capacity of beef mince supplemented with PSP and HPDSP was significantly greater (p < 0.05). Additionally, the gel strength was found to be the highest, while the mesh structure formed in the ADSP group was the greatest. Furthermore, HPDSP, PSP, and SA effectively inhibited the oxidation of meat fat, with SA showing a relatively good effect on delaying the oxidation of meat mince protein. The addition of starch can, to a certain extent, inhibit lipid and protein oxidation in meat mince. In conclusion, starch significantly enhances the quality of beef mince by improving water retention, gel strength, and microstructure during refrigeration.

Self-assembly polysaccharide network regulated hydrogel sensors with toughness, anti-freezing, conductivity and wide working conditions

Ionic conducting hydrogel acted as a promising candidate in flexible electronic device, however, the intrinsic properties of weak mechanical strength, conductivity and environmental instability still are the challenging task. Herein, an assembled polysaccharide network (acetylated distarch phosphate) regulated polyvinyl alcohol (PVA/ADSP) hydrogel is fabricated via one-step freeze–thaw method, the stress, elongation at break, elastic modulus, and toughness could reach 2.26 MPa, 818.60 %, 0.95 MPa, and 12.23 kJ/m3, respectively. At the same time, the binary solution interlocked structure and salt are introduced into the PVA/ADSP hydrogel realizing the great environmental stability (water-retention and anti-freezing) and conductivity (3.59 S/m). PVA/ADSP hydrogel act as strain sensor presenting the great responsibility (128 ms), strain sensitivity (GF=1.82 at 350–500 % of strain) and durability. On account of the excellent sensing characteristics, the PVA/ADSP hydrogel could reliably, accurately and consistently detect most of human exercises and subtle physiological activities (electrocardiography) in real-time. Moreover, PVA/ADSP hydrogel is also utilized to control robotic hand realizing the human–machine interaction. This work provides a novelty regulated approach for conducting hydrogel via self-assembled polysaccharide network, which contributes to the innovative advancement of flexible wearable electronics.

Intelligent films based on dual-modified starch and microencapsulated Aronia melanocarpa anthocyanins: Functionality, stability and application

This study aims to enhance the physical properties and color stability of anthocyanin-based intelligent starch films. Three dual-modified starches, namely crosslinked-oxidized starch (COS), acetylated distarch phosphate (ADSP), and hydroxypropyl distarch phosphate (HDSP), were utilized as film matrices. Aronia melanocarpa anthocyanins were incorporated through three different pre-treatments (free, spray-drying microencapsulation, and freeze-drying microencapsulation) to assess the prepared films' functionality, stability, and applicability. The results indicate that the ADSP film exhibited an approximately two-fold increase in elongation at break (EAB) compared to native starch film. Specifically, the ADSP film's water contact angle (WCA) reached 90°, demonstrating excellent flexibility and hydrophobicity. Scanning electron microscopy (SEM) revealed stronger interactions between anthocyanins and the film matrix after microencapsulation. Furthermore, after 30 days of exposure to 37 °C heat and light radiation, the freeze-dried anthocyanin-based intelligent film (FDA film) exhibited minimal fading, displaying the highest stability among the tested films. Notably, during beef freshness monitoring, the intelligent films underwent significant color changes as the beef deteriorated. In conclusion, the developed FDA film, with its outstanding stability and responsive pH characteristics, holds immense potential as a novel packaging material for food applications.

Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel

AbstractIt is crucial to improve the gel properties of myofibrillar protein (MP) in the production of surimi products. This study investigated the effects of combining acetylated distarch phosphate (ADSP) with pea protein isolate (PPI) as exogenous additives on the physicochemical properties of Larimichthys crocea MP gel and elucidated the molecular mechanisms underlying the improvement of MP gel quality. The results showed that the mixture of 3% ADSP and 1% PPI increased the MP gel strength to 2.1 times and water holding capacity to 1.8 times. The rheological properties during thermal‐induced gelation were improved, and the surface roughness of gel microstructure was reduced. The protein conformation was stabilized by enhancing surface hydrophobicity and sulfhydryl content, and the gels showed trends of decreasing α‐helix and increasing random coils. Correlation and cluster analysis showed that physicochemical properties of MP gels were closely related to the changes of protein structure and the denaturation of active groups. The molecular interaction between ADSP, PPI, and MP and the mechanism of enhancing the properties and functions of MP gel were further clarified. These findings highlight the feasibility of ADSP–PPI as an effective strategy to improve the quality of fish MP gel.

Influence of Starch Admixtures and Silver Colloids Stabilised with Starch Hydrolysates on the Course of Electrochemical Potential Difference of Reinforcing Steel in High-chloride Environment

The purpose of the conducted study was to verify whether the use of concrete admixtures with modified starches and starches modified with stabilised silver colloids affects the course of electrochemical potential difference, and hence corrosion, of reinforcing steel in a chloride environment. In the tests, cross-linked starches and products of acid hydrolysis of starch (dextrins) were used as admixtures. The 1-molar aqueous solution of sodium chloride was used as an aggressive environment. The tests consisted of measuring the potential difference generated in the reinforcement corrosion cell on the surface for a period of 60 days and then assessing the risk of corrosion. The effect of the addition of starch derivatives on the properties of cement paste was investigated through a one-way ANOVA analysis of variance followed by post hoc tests. The test results showed that the use of concrete admixtures with cross-linked starches positively affects the passivation of the steel. The likelihood of reinforcing steel corrosion when using distarch phosphate, acetylated distarch phosphate and acetylated distarch adipate admixtures is less than 5%. The results obtained showed an improved effect on the passivation of reinforcing steel in cement composites. Additionally, concrete samples may have microbicidal properties.

Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system.

In this study, the effect of different acetylated distarch phosphate (ADSP) ratios (0, 1%, 2%, 3%, 4%, 5%) on the physicochemical characteristics and stability of the oyster sauce (OS) system was investigated. The texture, water state, interactions, rheological properties, microstructure, and stability of OS samples were analyzed through the texture analyser, low-field nuclear magnetic resonance (LF-NMR), particle diameter and zeta potential, fourier-transform infrared spectroscopy (FTIR), rheometer, and microscopes. The results revealed that the addition of ADSP improved the firmness, consistency, cohesiveness, and water-holding capacity of OS. Moreover, ADSP reduced the average particle size and zeta potential of OS, indicating that electrostatic and steric stabilization existed in the ADSP-OS system. The addition of ADSP enhanced the hydrogen bonding and decreased water mobility for OS system, processing a more continuous and smooth structure. All ADSP-OS samples were typical non-Newtonian fluids with shear-thinning characteristics. In addition, the non-significant instability index changes of ADSP-OS over the whole storage period confirmed the excellent long-term stabilization capability of OS prepared with ADSP. This study provides a theoretical basis for starch-based sauce products and contributes to the development of sauce products.

Improving the Physical Properties of Starch-Based Powders for Potential Anti-Adhesion Applications.

Postoperative adhesion is one of the most common complications that occur during and after surgery; thus, materials that can prevent adhesion are often applied. Starch powders with a high water absorption capacity are preferred, and many studies have focused on increasing the water absorption of modified starches, as native starch powders display poor water-holding capacities. The effects of salts on the physical properties of acetylated distarch phosphate potato starch powders were investigated here. Changes in functional groups, the crystal structures of modified starch, particle morphologies, water absorption, viscosity, and in vivo adhesion were investigated. The results showed that salts greatly improved the water absorption and viscosity of acetylated distarch phosphate potato starch powders. Among the three different salt-modified starch powders, NaCl-modified starch powders displayed higher water absorption and viscosity and demonstrated better in vivo anti-adhesion performance. The results of this study propose a potential biomaterial that may function as an anti-adhesive, potentially leading to reduced surgical risks and a better quality of life for patients.

In-depth insight into the effects of tapioca or corn acetylated distarch phosphate on the gel properties and in vitro digestibility of kung-wan

Modified starch is increasingly applied in the meat industry as an effective functional ingredient to provide meat products with the desired textural properties and appearance. This study aimed to investigate the effects of incorporating tapioca acetylated distarch phosphate (TADSP) or corn acetylated distarch phosphate (CADSP) on the gel properties and in vitro digestibility of Chinese-style meatballs known as kung-wan. The results showed that TADSP and CADSP significantly enhanced the textural properties of kung-wan in a dose-dependent manner (P < 0.05), as well as enhanced the rheological behavior of meat batters. TADSP resulted in a denser meat protein gel network compared to CADSP, primarily because the lower pasting temperature of TADSP made it gelatinize earlier and more completely during heating than CADSP and subsequently filled in the meat protein gel network. The intermolecular forces observed in kung-wan with TADSP or CADSP were hydrogen bonds and hydrophobic interactions. Furthermore, the protein digestibility of kung-wan was increased with higher levels of TADSP and CADSP (P < 0.05). Notably, kung-wan with TADSP exhibited significantly higher protein digestibility than those with CADSP at the same level (P < 0.05). Our results offer valuable insights into the potential application of acetylated distarch phosphate in kung-wan.

Multifunctional acetylated distarch phosphate based conducting hydrogel with high stretchability, ultralow hysteresis and fast response for wearable strain sensors

The rapid development of flexible sensors has greatly increased the demand for high-performance hydrogels. However, it remains a challenge to fabricate flexible hydrogel sensors with high stretching, low hysteresis, excellent adhesion, good conductivity, sensing characteristics and bacteriostatic function in a simple way. Herein, a highly conducting double network hydrogel is presented by incorporating lithium chloride (LiCl) into the hydrogel consisting of poly (2-acrylamide-2-methylpropanesulfonic acid/acrylamide/acrylic acid) (3A) network and acetylated distarch phosphate (ADSP). The addition of ADSP not only formed hydrogen bonds with 3A to improve the toughness of the hydrogel but also plays the role of “physical cross-linking” in 3A by “anchoring” the polymer molecular chains together. Tuning the composition of the hydrogel allows the attainment of the best functions, such as high stretchability (∼770 %), ultralow hysteresis (2.2 %, ε = 100 %), excellent electrical conductivity (2.9 S/m), strain sensitivity (GF = 3.0 at 200–500 % strain) and fast response (96 ms). Based on the above performance, the 3A/ADSP/LiCl hydrogel strain sensor can repeatedly and stably detect and monitor large-scale human movements and subtle sensing signals. In addition, the 3A/ADSP/LiCl hydrogel shows a good biocompatibility and bacteriostatic ability. This work provides an effective strategy for constructing the conductive hydrogels for wearable devices and flexible sensors.

Acetylated Distarch Phosphate-Mediated Tough and Conductive Hydrogel for Antibacterial Wearable Sensors.

Conductive, stretchable, and flexible hydrogel wearable sensors have attracted extensive attention in the fields of artificial intelligence and electronic equipment. However, it is an enormous challenge to fabricate conductive hydrogel sensors with biocompatibility, antibacterial properties, and toughness. Here, a highly conductive hydrogel with excellent toughness, good biocompatibility, and strong antibacterial properties was prepared by incorporating acetylated distarch phosphate (ADSP) into poly(vinyl alcohol) (PVA)/polyhexamethylene biguanide hydrochloride (PHMG). The addition of ADSP not only ionized sodium ions to make the hydrogel conductive but also provided abundant hydroxyl groups to form hydrogen bonds with PVA to improve the toughness of the hydrogel. Furthermore, PHMG endowed the hydrogel with antibacterial properties toward E. coli (Escherichia coli, Gram-negative bacteria) and S. aureus (Staphylococcus aureus, Gram-positive bacteria). Meanwhile, the hydrogel was implanted in mice for 14 days, and the surrounding tissue remained in good condition. More importantly, the hydrogel could detect ECG signals and electrical signals under different actions. This study affords a novel approach for exploiting wearable sensors with antibacterial properties and biocompatibility.

Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage

SummaryThis study presented a comparative evaluation of the effects of 5% tapioca starch, acetylated distarch phosphate and hydroxypropyl distarch phosphate (HPDSP) on the changes in surimi gel quality after the traditional gelation procedure (suwari‐cooking‐freezing) and a novel gelation procedure (suwari‐freezing‐cooking, SFC). Overall, subjected to the SFC procedure, lower hydrophobic interactions, lower total sulphydryl group content, higher disulphide bond content and a more orderly protein conformation was observed in the HPDSP‐surimi gel. These changes resulted in smaller drip loss, stabler breaking force and deformation, and less structural damage during frozen storage. Since the strongest hydrophilicity of HPDSP and the lowest gelatinisation temperature (63.15 °C), when it was reheated and then gelatinized, it interacted more closely with the protein. These findings indicated that subjected to the SFC procedure, the addition of 5% HPDSP effectively decreased the changes in the quality of the surimi gel.

The Effect of Chemical Modification on the Rheological Properties and Structure of Food Grade Modified Starches

Starch in its pure form can be used as a functional component of numerous food products; however, much better results both in terms of technological and economical aspects are obtained with the use of modified starches. The aim of the work was to establish how chemical modification affects the molecular structure of potato starch and, as a consequence, its rheological properties as well as texture forming ability. Commercial food-grade potato starch preparations oxidized starch, acetylated starch, distarch phosphate, acetylated distarch phosphate and acetylated distarch adipate were the investigated material. The experimental methods included: viscographic analysis of pasting properties, flow rheometry, texture profile analysis, size exclusion chromatography with triple detection. The obtained data were further analyzed employing principal component and hierarchical cluster analysis. It was found that chemical modification leads to substantial changes in the molecular and functional properties of starch products. Oxidation process leads to depolymerization, which causes a substantial decrease in viscosity. Acetylation results mostly in stabilization of rheological properties during thermal processing. Crosslinking of starch leads to an improvement in thickening capabilities, while the type of crosslinking agent used for modification has a secondary effect. Sterilization of all types of modified potato starch pastes leads only to minor changes in their texture and rheological properties.

An eco-friendly film of pH-responsive indicators for smart packaging

Red cabbage anthocyanin extract (RCAE) exhibited a higher pH sensitivity. This study aimed to develop a pH-responsive smart film based on modified cassava starch (acetylated distarch phosphate, ADSP) and RCAE. The morphological, structure, and chemical characteristics of smart films were examined using SEM, FTIR and XRD. The properties of films were measured in terms of swelling ratio, water vapor permeability, optical, and mechanical properties. When the RCAE concentration was not higher than 30%, the anthocyanins in the RCAE formed intermolecular hydrogen bonds and electrostatic interactions with ADSP, resulting in highly dense and cohesive films. The addition of RCAE improved the barrier properties and water-resistance of films. Moreover, the color response efficiency and color stability were also investigated. The RCAE content and the color intensity were positively correlated. NH 3 detection showed that the statistical function model (p < 0.01; R 2 = 0.94) for time and RCAE concentration fitted well with the test data. Considering that the developed film had good color stability and reversibility of color change, the film was suitable to be used in smart packaging. • Red cabbage anthocyanin extracts (RCAE) exhibited a higher pH sensitivity. • RCAE was anchored in films by hydrogen bonding and electrostatic interactions. • Storage time and temperature affected the color stability of the films. • The intelligent films exhibited an excellent color response to pH and NH 3 .

Characterization and Release Kinetics Study of Active Packaging Films Based on Modified Starch and Red Cabbage Anthocyanin Extract.

Active packaging films were prepared by adding red cabbage anthocyanin extract (RCAE) into acetylated distarch phosphate (ADSP). This paper investigated the influence of the interaction relationship between RCAE and the film matrix on the structure, barrier, antioxidant and release properties of active films. Sixteen principal compounds in RCAE were identified as anthocyanins based on mass spectroscopic analysis. Micromorphological observations indicated that the RCAE distribution uniformity in the films decreased as the RCAE content increased. When the concentration of RCAE was not higher than 20%, the moisture absorption and oxygen permeability of films decreased. The stability of RCAE in the films was enhanced by the electrostatic interaction between RCAE and ADSP with the formation of hydrogen bonds, which facilitated the sustainability of the antioxidant properties of films. The release kinetics of RCAE proved that the release rate of RCAE in active films was the fastest in distilled water, and Fickian’s law was appropriate for portraying the release behavior. Moreover, the cytocompatibilty assay showed that the test films were biocompatible with a viability of >95% on HepG2 cells. Thus, this study has established the suitability of the films for applications in active and food packaging.

Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces

AbstractSquid ink is rich in abundant natural proteins, lipids, and minerals. The aim of this study was to investigate the influences of different types and contents of modified starch with different processes on the stability and fluidity of squid ink sauces. Results of scanning electron microscopy demonstrated that the adsorption quantities of acetylated distarch phosphate (ADSP) were significantly higher than acetylated distarch adipate and hydroxypropyl distarch phosphate. Results of rheological properties and textural characteristics showed that squid ink sauce treated with ADSP had the highest dynamic viscoelasticity and adhesiveness, respectively. Meanwhile, overall quality of squid ink sauce with addition of 150% ADSP showed the highest scores. In addition, squid ink sauce treated with wet process (WP) showed higher stability and smaller particle size than dry process. The effects of processes on the volatile compounds of squid ink sauces were relatively small. In summary, the combination of 150% ADSP and squid ink treated with WP could improve the uniformity and gelling of squid ink sauce.

Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts

This study aimed to develop intelligent packaging films possessing pH-sensitive and mechanical stability for cassava starch-based substrates using red cabbage extracts by a simple casting technique. It also investigated the effect of native and different dual-modified [oxidized hydroxypropyl starch, acetylated distarch phosphate (ADSP), and oxidized-acetylated starch] cassava starches on the morphological, physical, and pH-sensitive properties of intelligent films. Dual-modified cassava starch films presented better transparency, water-resistance, water vapor barrier ability and tensile strength than native cassava starch films. Scanning electron microscopy observation revealed the compactness of the films was improved by the modification. The addition of new groups was confirmed after the dual-modification of cassava starch in the films by infrared spectroscopy. The ADSP films had the best thermal stability compared to the other three films. Notably, all films produced intense naked-eye detectable colorimetric response to pH variation (2-12) and volatile ammonia, and exhibited different color reversibility properties. Anionic cassava starch formed stable complexes with anthocyanins through electrostatic interactions and hydrogen bonding, thus enhancing the stability of anthocyanins. Therefore, cassava starch-based films have promising potential for applications in intelligent food packaging.

Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate

AbstractIn this study, acetylated distarch phosphate (ADP) is used as a stabilizer to replace gums in low‐fat mayonnaise (LFM) containing octenyl succinic starch (OSS). Thereafter, the texture, rheology, and stability of the prepared LFM are investigated. ADP adversely affected the color of LFM, while improving its textural properties. Sensory evaluation shows no statistical difference in acceptability between full‐fat mayonnaise (FFM) and LFM samples containing ADP. All mayonnaise samples exhibit shear‐thinning behavior and ADP enhances the yield stress of the LFM. Dynamic rheology analysis indicates that the storage and loss modulus of LFM depend on its ADP content and that the mayonnaise samples exhibit “weak gel” properties. It is confirmed that ADP caused a decrease in the droplet size by using optical microscopy. The storage test suggested that the emulsion stability of LFM is significantly improved by the addition of ADP and is higher than that of FFM in terms of long‐term storage. Altogether, the study findings demonstrate that ADP has great potential for use in the production of high‐quality LFM and ADP content is important in the formulation of mayonnaise recipes.

Modified Starches on the Properties of Extruded Biodegradable Materials of Starch and Polyvinyl Alcohol

This work aimed to study the effect of modified cassava starches, and PVA grade on the properties of biodegradables sheets produce with starch/PVA blends by an extrusion-calendering process; using native starch, distarch phosphate, acetylated distarch phosphate, acetylated distarch adipate or oxidized starch; PVA with 88% and 98% hydrolysis degrees (HD), and glycerol as a plasticizer. The sheets had tensile strength, Young’s modulus, and elongation that ranged from 1.0 to 6.8 MPa; 3.2 to 16.2 MPa and 130 to 443%, respectively. Sheets produced with higher HD PVA had better mechanical properties, independent of starch type. Materials produced with all starch types presented similar response for the same PVA, except those with oxidized starch, that had the poorer mechanical properties. All the sheets were visually homogeneous and had good processability. Sheets produced with higher HD PVA (98%) had better mechanical properties and higher crystallinity than those produced with lower HD PVA (88%) because the higher the HD, the higher the number of hydroxyl groups, which leads to a better interaction with the starch. The biodegradable sheets can be produced on an industrial scale because they have adequate mechanical properties and use well-known industrial techniques.

The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel

This study aimed to investigate the effects of acetylated distarch phosphate (ADSP) from tapioca starch on the rheological properties and microstructure of acid-induced casein gel using dynamic rheological tests, creep recovery, confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM). The rheological results showed that the casein and casein/ADSP gels displayed shear-thinning behavior. The apparent viscosity and viscoelasticity (G′ and G″) of casein/ADSP gels increased with ADSP content, except for 2.0% ADSP. The power law model indicated that ADSP increased the structural strength of the casein/ADSP gels. The creep recovery data were fitted using Burger's model, which showed that the highest instantaneous elasticity and stiffness was observed when the ADSP concentration was 1.5%. The fractal dimension obtained from CLSM indicated that the disorder of the casein network decreased with ADSP concentration. SEM micrographs suggested that the porosity of casein/ADSP gels was decreased by ADSP and that a higher concentration of ADSP (2.0%) broke the continuity of the network structure. The results of this study could potentially facilitate the improvement of the stability of yogurt and provide valuable information for the manufacturers.