Acetylated Distarch Phosphate Research Articles

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.

Effects of native starch and modified starches on the textural, rheological and microstructural characteristics of soybean protein gel

The effects of native starch (NS), acetylated starch (AS), and acetylated distarch phosphate (ADSP) on the gel properties of soybean protein thermal gel were investigated using texture analysis, low-field nuclear magnetic resonance (LF-NMR) spectroscopy, dynamic rheometry and scanning electron microscopy. The results of the textural profile analysis showed that 10% ADSP increased the hardness and chewiness of the mixed gel, while NS and AS led to decreases in the textural properties. The results of the LF-NMR analysis indicated that the AS improved the water-holding capacity of the mixed gel due to the transformation of weakly bound water to strongly bound water. During heating and cooling, the rheological profiles of the elastic (G′) and viscous modulus (G″) of all the samples exhibited a two-stage pattern of decrease and then increase, and the final values of G′ and G″ reached maxima when the ADSP content was 10%. The scanning electron microscopy images showed that the ADSP granules dispersed in the gel network. The integrity of the starch granules was crucial for regulating the properties of the soybean protein gel. These results provided information about the further design and preparation of soybean protein foods containing modified starch.

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi.

The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg-1 NCS or 20 g kg-1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G' was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat-induced conformational transition of surimi protein from α-helix to β-sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg-1 starch had the finer and denser network structure. Therefore, 20 g kg-1 AAES or 10 g kg-1 NCS or 10 g kg-1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.

Effects of amino acids on gelatinization, pasting and rheological properties of modified potato starches

The effects of amino acids – cysteine (Cys), glutamic acid (Glu) and lysine (Lys) – on gelatinization, pasting and rheological properties of chemically modified starches including distarch phosphate (E 1412), acetylated distarch phosphate (E 1414) and acetylated distarch adipate (E 1422) were studied. The amino acids were added at 0.2 mol/kg of the starch dry weight. Glu contributed to an increase in gelatinization temperatures of the E 1412 and E 1422 starches, while the same effect, additionally accompanied by increase in gelatinization enthalpy, was found for Lys in the E 1414 and E 1422 systems. Addition of the amino acids decreased peak viscosity of the E 1412 and E 1422 pastes by 26.3–40.8% and 2.3–24.9%, respectively. Furthermore, the amino acids lowered final viscosity of these starches by 9.4–37.7% and 3.9–36.5%, respectively. Significant effects of Glu on pasting behaviour of E 1414 included reductions in both percentage breakdown and percentage setback in viscosity. Mechanical spectra showed that all the systems studied behaved as weak gels. The G′ and G″ values of the E 1412 and E 1422 gels with amino acids were lower than those determined for the respective control samples. The results of creep and recovery test revealed that a common effect of Lys in all the modified starch systems was an elevation of instantaneous compliance (J0) and reduction in retardation time (λret), whereas the effect of the other amino acids on rheological parameters were dependent on the type of starch.

Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage

In this study, we investigated the effects of peanut oil pre-emulsification by three food-grade emulsifiers (soy protein isolate (SPI), konjac glucomannan (KGM), and acetylated distarch phosphate (ADSP)) on the properties of emulsified surimi sausage. TPA tests showed that KGM comprehensively improved sausage texture. SPI reduced the emulsified sausage hardness from 131.37 ± 3.12 N to 111.13 ± 1.23 N and ADSP reduced the adhesiveness of the product from −0.57 ± 0.05 to −0.37 ± 0.04. The water holding capacity, emulsification stability, and whiteness properties improved significantly after adding the pre-emulsified peanut oil (p < 0.05). Rheology experiments and particle size measurements revealed competitive emulsification between myosin and each emulsifier. Finally, more uniform distributions of oil droplets in the SPI, KGM, and ADSP groups were observed by optical microscopy. Overall, KGM is suggested as the ideal candidate for the pre-emulsification of peanut oil for emulsified surimi sausage products.

Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins.

The effects of konjac glucomannan (KGM) and acetylated distarch phosphate (ADSP) on properties of pork meat myofibrillar protein (MP) were investigated using rotary rheometer, colorimeter, texture analyzer, Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM) and confocal laser scanning microscope (CLSM). The addition of KGM and ADSP resulted in increase in both storage modulus (G') and water holding capacity. Whiteness of MP gels was not influenced by the addition of KGM or ADSP, but the texture of MP gels changed apparently with the incorporation of KGM or ADSP. The temperature sweep showed that the increase in G' was associated with the gelatinization of ADSP and its synergistic effect with KGM. The FTIR indicated that the addition of KGM and ADSP enhanced the hydrogen bond in the gel system. The addition of KGM and ADSP changed the microstructures of MP gels, indicating the possible interactions among KGM, ADSP and MP. The images of CLSM showed that starch granules filled in the gap in the protein network, meanwhile the KGM evenly dispersed in the protein network structure.

Safety assessment of the active substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate, for use in active food contact materials.

This scientific opinion of the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) deals with the safety evaluation of the active substances carboxymethylcellulose, acetylated distarch phosphate (FCM substance No 1071), bentonite, boric acid and aluminium sulfate (FCM substance No 1072). The mixture is intended to be used as a liquid absorber in the packaging of perishable foods to extend their shelf‐life. All substances have been evaluated and approved for use as additives in plastic food contact materials and/or as food additives. Migration of boron into foods was up to 0.7 mg/kg food. Migration of aluminium was not detected (limit of detection (LOD) of 0.001 mg/kg). The CEF Panel concludes that the substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate are not of safety concern for the consumer when used as active components in moisture and liquid absorbers. The absorbent pads must be used under conditions in which direct contact between the active mixture and the food is avoided and the fluid absorption capacity of the absorber is not exceeded.

Re-evaluation of oxidised starch (E1404), monostarch phosphate (E1410), distarch phosphate (E1412), phosphated distarch phosphate (E1413), acetylated distarch phosphate (E1414), acetylated starch (E1420), acetylated distarch adipate (E1422), hydroxypropyl starch (E1440), hydroxypropyl distarch phosphate (E1442), starch sodium octenyl succinate (E1450), acetylated oxidised starch (E1451) and starch aluminium octenyl succinate (E1452) as food additives.

Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re‐evaluation of 12 modified starches (E 1404, E 1410, E 1412, E 1413, E 1414, E 1420, E 1422, E 1440, E 1442, E 1450, E 1451 and E 1452) authorised as food additives in the EU in accordance with Regulation (EC) No 1333/2008 and previously evaluated by JECFA and the SCF. Both committees allocated an acceptable daily intake (ADI) ‘not specified’. In humans, modified starches are not absorbed intact but significantly hydrolysed by intestinal enzymes and then fermented by the intestinal microbiota. Using the read‐across approach, the Panel considered that adequate data on short‐ and long‐term toxicity and carcinogenicity, and reproductive toxicity are available. Based on in silico analyses, modified starches are considered not to be of genotoxic concern. No treatment‐related effects relevant for human risk assessment were observed in rats fed very high levels of modified starches (up to 31,000 mg/kg body weight (bw) per day). Modified starches (e.g. E 1450) were well tolerated in humans up to a single dose of 25,000 mg/person. Following the conceptual framework for the risk assessment of certain food additives, the Panel concluded that there is no safety concern for the use of modified starches as food additives at the reported uses and use levels for the general population and that there is no need for a numerical ADI. The combined exposure to E 1404–E 1451 at the 95th percentile of the refined (brand‐loyal) exposure assessment scenario for the general population was up to 3,053 mg/kg bw per day. Exposure to E 1452 for food supplement consumers only at the 95th percentile was up to 22.1 mg/kg bw per day.