Hydroxypropyl Distarch Phosphate Research Articles

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.

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.

Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream

Traditional ice cream has not been amenable to 3D printing for personalized processing. Hence, this study chose modified starch to enhance the feasibility of 3D printing for ice cream. We selected 7 inks from the ice cream with 13 types of modified starch based on ink stability and rheological properties to investigate the forming mechanism of 3D-printed ice cream. The ice cream ink prepared with hydroxypropyl distarch phosphate (HDSP) exhibited the highest precision (94.6%), which was attributed to the presence of more hydrogen bonding support and stable protein structure in the ink. These intermolecular interactions resulted in excellent water retention and the formation of a dense gel structure, which further enhanced the elasticity, structure recovery rate (99.66%), and mechanical properties (1896.35Pa) of ink. These enhanced properties contributed to the extrusion of finer line widths (0.95 mm) in the 3D printing process and improved the self-supporting capabilities of printed products, thereby enhancing the accuracy of 3D printed ice cream. Further analysis of the texture properties of printed products provided a comprehensive evaluation of the application potential of modified starch in 3D-printed ice cream. This study offers novel insights into the use of starch materials for personalized production of ice cream.

Adding gamma-aminobutyric acid to modulate the in vitro digestive characteristics of tapioca pearls

The effects of gamma-aminobutyric acid (GABA) on gelatinization, pasting and rheological properties of the blend of hydroxypropyl distarch phosphate and tapioca starch were studied to examine the in vitro digestive characteristics of tapioca pearls. The addition of higher GABA contents resulted in lower starch hydrolysis rates and release rates of GABA during the digestion process, which indicated that GABA could modulate the digestive properties of tapioca pearls. RVA and DSC results showed that GABA inhibited the gelatinization of mixed starch and hindered the recrystallization of starch, leading to enhanced thermal stability and reduced viscosity. Also, the addition of GABA limited the water absorption and expansion of starch to some extent, resulting in decreased elastic and viscous moduli. XRD results showed that GABA changed the crystal structure of original mixed starch with reduced crystallinity. Moreover, the addition of GABA resulted in a reduction of RDS content and a significant increase in RS, which would provide potential applications for GABA in starchy health food.

Physicochemical, Interactions, and morphology of l-arginine/konjac glucomannan gel: Effects of modified starches

To overcome the drawbacks of dehydration and low gel strength of the gels of l-arginine-treated konjac glucomannan (KGM), thermally irreversible gel was prepared by l-arginine induced KGM-modified starch mixed sol. The effects of the three modified starches (corn modified starch, acetylated bis-starch adipate, and hydroxypropyl distarch phosphate) on the mixed system were investigated by texture analysis, scanning electron microscopy, Low field NMR, Fourier transform infrared spectroscopy and Differential thermal analysis. The results showed a gradual increase in hardness with increasing concentration of modified starch. Differential thermal results indicated that acetylated bis-starch adipate composited gels had the highest thermal decomposition temperature (309 °C). The changes in the textural properties and thermal stability of the three mixed gels were mainly attributed to the enhanced hydrogen bonding between starch/KGM/l-arginine, and changes in the microstructure. When the starch concentration was higher, the denser the gel network structure was, the more difficult it was for water trapped in the gel system to precipitate out. The results indicated that acetylated bis-starch adipate was more suitable to be added to the mixed system to prepare thermally irreversible gels.

Pregelatinized hydroxypropyl distarch phosphate-reinforced calcium sulfate bone cement for bleeding bone treatment.

Considering the shortcomings of known medical hemostatic materials such as bone wax for bleeding bone management, it is essential to develop alternative bone materials capable of efficient hemostasis and bone regeneration and adaptable to clinical surgical needs. Thus, in the current work, a calcium sulfate hemihydrate and starch-based composite paste was developed and optimized. Firstly, it was found that the use of hydroxypropyl distarch phosphate (HDP) coupled with pregelatinization could generate an injectable, malleable and self-hardening paste with impressive anti-collapse ability in a dynamic aqueous environment, suggesting its potential applicability in both open and minimally invasive clinical practice. The as-hardened matrix exhibited a compressive strength of up to 61.68 ± 5.13 MPa compared to calcium sulfate cement with a compressive strength of 15.16 ± 2.42 MPa, making it a promising candidate for the temporary mechanical stabilization of bone defects. Secondly, the as-prepared paste revealed superior hemostasis and bone regenerative capabilities compared to calcium sulfate cement and bone wax, with greatly enhanced bleeding management and bone healing outcomes when subjected to testing in in vitro and in vivo models. In summary, our results confirmed that calcium sulfate bone cement reinforced with the selected starch can act as a reliable platform for bleeding bone treatment, overcoming the limitations of traditional bone hemostatic agents.

Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate-surimi gel under different gelation-freezing treatments.

Frozen storage often leads to quality deterioration of surimi-based products. At present, most of the research focuses on improving the quality of surimi products by adding cryoprotectants, and there are few studies available on preparation technology. Therefore, the effects of different gelation-freezing treatments, high temperature heating-freezing treatment (HF), low temperature heating-high temperature heating-freezing treatment (LHF) and low temperature heating-freezing-high temperature heating treatment (LFH) on the quality changes of surimi gels containing hydroxypropyl distarch phosphate (HPDSP) during frozen storage were investigated. With the extension of frozen storage time, the quality of surimi gel in all groups decreased, but the quality of surimi gel with HPDSP was better than that of surimi gel without HPDSP. Compared with HF and LHF, the change range of breaking force, hardness, gumminess, whiteness and disulfide bond content of HPDSP-surimi gel treated with LFH was the least during the frozen storage. In the reheating process of LFH, HPDSP could absorb the water lost during freezing. Therefore, the change in the transverse relaxation time of HPDSP-surimi gels treated with LFH was smaller, with more immobile water and less free water and P22 of 96.81% and P23 of 0% at 16 weeks. In addition, the breaking deformation, cohesiveness, resilience, springiness and protein composition of surimi gels with and without HPDSP treated with HF, LHF and LFH did not change significantly during frozen storage. The combination of LFH and HPDSP could effectively reduce the quality change of surimi gel during frozen storage. © 2023 Society of Chemical Industry.

Effect of hydroxypropyl distarch phosphate on the retrogradation properties of sterilized pea starch jelly and its possible mechanism

Due to the high content of amylose in pea starch (PS), PS jelly is prone to retrogradation during storage and its quality reduces subsequently. Hydroxypropyl distarch phosphate (HPDSP) shows a potential inhibitory effect on the retrogradation of starch gel. Based on this, five retrograded PS-HPDSP blends containing 1 %, 2 %, 3 %, 4 % and 5 % (w/w, based on the weight of PS) of HPDSP were prepared, and their long-range, short-range ordered structure and retrogradation properties, and the possible interaction between PS and HPDSP were investigated. The addition of HPDSP significantly reduced the hardness of PS jelly and maintained its springiness during cold storage, and this effect was enhanced with HPDSP dosage being from 1 % to 4 %. The presence of HPDSP destroyed both short-range ordered structure and long-range ordered structure. Rheological results indicated that all the gelatinized samples were typical non-Newtonian fluids with shear-thinning characteristics and HPDSP increased their viscoelasticity in a dose-dependent manner. In conclusion, HPDSP delays the retrogradation of PS jelly mainly by combining with amylose in PS through hydrogen bonds and steric hindrance.

Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties

The impacts of both structural variations induced by low temperature and physiochemical changes induced by modified starch on the qualities of frozen raw noodles (FRNs) were investigated during long-term freezing storage. The addition of modified starch was a potentially effective method to delay the loss of FRNs qualities during storage. In this study, hydroxypropyl starch (HPS) and hydroxypropyl distarch phosphate (HPDSP) were added to improve the cooking and textural characteristics of FRNs. The cooking loss rate of FRNs with the addition of 12%HPS was consistent with that of the control (4.39 % and 4.37 %, respectively), while after 8 weeks of storage showed the significant decrease effect (5.01 % and 5.78 %, respectively). In addition, adding HPS or HPDSP could change the colour and lustre of FRNs to that preferred by consumers. When 6 % HPS or HPDSP were added, the FRNs showed the lowest of freezable water content during storage. The test results of FTIR showed the secondary structure of FRNs was maintained with the introduction of HPS or HPDSP during refrigeration, and the microstructure was improved during the frozen storage period. Consequently, the results provided a theoretical basis and new insight for the production and transportation of FRNs.

Effect of whey protein isolate incorporated with various carbohydrate-based fat replacers on physicochemical and sensorial properties of low-fat chocolate ice cream

The purpose of this research was to study the effects of mixed fat replacers on the physicochemical and sensorial properties of low-fat chocolate ice cream. Fat replacers were the mixtures of whey protein isolate (WPI) and three types of carbohydrate-based fat replacers: pregelatinized starch (Alpha-starch), hydroxypropyl distarch phosphate (ADSSU 09), or inulin at the ratios of 4:1, 1:1, and 1:4 (w/w). The qualities of the low-fat formulations (2.5% fat) were compared to those of the standard or control (8.5% fat). It was found that samples added with WPI and ADS-SU 09 at a ratio of 1:1 had the lowest melting rate (p 0.05). The pH of the samples was found to increase when the proportion of carbohydrate-based fat replacers rose. The use of WPI and inulin showed that when the level of inulin increased, the total soluble solid content decreased. The hardness values of all the samples ranged between 72.45 to 105.09 N. The samples incorporated with WPI and ADS-SU 09 at 1:4 ratio and with WPI and Alpha-starch at 1:4 ratio had higher hardness values than the other samples, and the difference was statistically significant (p 0.05). Our findings displayed that the fat replacer mixtures could reduce the contents of fat and reducing sugar (p 0.05) as compared to the control, but they had an apparent higher protein content (p 0.05). Increasing the proportion of carbohydrate-based fat replacers improved some physicochemical and sensory properties of the ice creams. In this case, the properties of low-fat chocolate ice cream incorporated with WPI and Alpha-starch at a ratio of 4:1 were found to have most closely resembled the properties of the standard sample.

Preparation of Food Grade Superhydrophobic Coatings Based on Attapulgite Nanorods

The superhydrophobic coating is a promising strategy to avoid liquid foods adhesion on the packages and thus significantly reduce their waste and environmental pollution. However, food-grade superhydrophobic coatings are yet limited, especially those with excellent performances. Herein, we report the preparation of food-grade superhydrophobic coatings by the combination of attapulgite (APT) natural nanorods, stearic acid (STA), and hydroxypropyl distarch phosphate (HDP) adhesive. First, a stock suspension was prepared by an esterification reaction between APT and STA. Then, the edible HDP primer and the STA@APT suspension were sequentially spray-coated onto substrates to form the HDP/STA@APT superhydrophobic coatings. The influences of the STA and APT concentrations on the wettability and morphology of the coatings were studied. Due to the hierarchical structure and low surface energy of the coatings assembled by APT and STA, the coatings show excellent static and dynamic superhydrophobicity and self-cleaning performance. In addition, the coatings exhibit good environmental stability and excellent antiadhesive properties toward various liquid foods and are also applicable to various frequently used food packing materials. Thus, we believe that superhydrophobic coatings have a broad application prospect for food packing.

Physicochemical, Structural, and In Vitro Gastrointestinal Tract Release Properties of Sodium Alginate-Based Cryogel Beads Filled with Hydroxypropyl Distarch Phosphate as a Curcumin Delivery System.

The objectives of this study were to produce sodium alginate (SA)-based cryogel beads filled with different concentrations (0, 0.4, 1.0, and 2.5%, w/w) of hydroxypropyl distarch phosphate (HDP) as a curcumin delivery system and to investigate the physicochemical, structural, and in vitro gastrointestinal tract release properties of the cryogel beads. According to FT-IR analysis, the formation of ionic crosslinking between SA and Ca2+ and the presence of HDP were found. XRD analysis demonstrated the successful encapsulation of curcumin in the beads by observing the disappearance of the characteristic peaks of curcumin. SEM analysis results revelated that SA-based cryogel beads exhibited a denser internal structure as the HDP concentration was increased. The encapsulation efficiency of curcumin in SA cryogel beads filled with HDP concentration from 0% to 2.5% was increased from 31.95% to 76.66%, respectively, indicating that HDP can be a suitable filler for the encapsulation of curcumin in the production of SA-based cryogel beads. After exposure to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF), the release rate of curcumin was decreased as HDP concentration was increased. Accordingly, SA-based cryogel beads filled with HDP can be utilized for the delivery system of curcumin in the food industry.

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.

Application of BBR-DCMC/KH-791-SiO2/HPDSP multifunctional protective fluid in paper reinforcement and protection

Abstract As the main carrier of art and cultural heritages, paper cultural relics are suffering from aging, oxidation, acidification, bacterial corrosion and other diseases with the passage of storage time. Therefore, it is of great significance to carry out the protection of paper cultural relics. In order to improve the bacteriostatic properties, mechanical strength and delay aging of paper, sodium carboxymethyl cellulose was modified by berberine and prepare berberylated carboxymethyl cellulose (BBR-DCMC), which is mixed with KH-791 modified nano-silica and hydroxypropyl distarch phosphate to prepare a multifunctional protective liquid integrating deacidification, reinforcement and antibacterial. The paper coated with the multifunctional protective liquid showed better antibacterial and mechanical properties, and the gloss and whiteness changed slightly. The aging test and the acid and alkali resistance test showed that the paper had certain aging resistance and acid and alkali corrosion resistance. It is an ideal protective agent for paper cultural relics and has broad application prospects in paper protection.

Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk.

Effects of starch formulation, highly concentrated sucrose solution, and coconut milk on the stability of starch gels kept under chilled and frozen conditions were determined. Gels containing rice starch (RS), tapioca starch (TS) (RS:TS of 1 : 0.85), and hydroxypropyl distarch phosphate (HDP, 0-50% of total starch) were prepared from 15% starch suspension using water, 45°Brix sucrose syrup or coconut milk as liquid media. After aging at 4°C for 21 days, starch gels had higher hardness and chewiness, with lower cohesiveness and springiness (p ≤ 0.05). Water-based gels containing HDP had less extent of texture hardening, lower degree of crystallinity, and more homogeneous microstructure during 4°C aging. However, for the starch gels in sucrose syrup or coconut milk, HDP induced greater gel hardening, higher degree of crystallinity, and denser gel microstructure during chilled storage. This could be due to the crystallization of sucrose or lipid/amylose-lipid complexes. Nevertheless, HDP enhanced freeze-thaw stability of the gels, regardless of the liquid media used (p ≤ 0.05). According to the consumer test of the model desserts subjected to a single freeze-thaw cycle, the sample containing 50% HDP gel in sucrose syrup or 25% HDP gel in coconut milk gained the highest hedonic score of texture and overall acceptance (p ≤ 0.05).

Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls

The effects of different modified starch and gums on the physicochemical, functional, and microstructural properties of tapioca pearls were investigated. The addition of starch acetate (SA) and carboxymethylcellulose (CMC) improved the springiness, hardness, cooking properties, and overall acceptability of pearls. Samples added with CMC presented higher peak viscosities, breakdown viscosities, onset gelatinization temperature, and lower enthalpy of gelatinization values compared to control pearls. Furthermore, Rheology and LF-NMR results indicated that all five kinds of modifiers promoted the formation of tighter network structures in products. SEM showed that the addition of SA and hydroxypropyl distarch phosphate (HDP) could fill the voids in the internal gel network of the pearls, thus promoting the formation of a continuous phase network. This study proved SA, HDP, and CMC as modifiers could have tremendous potential to improve the quality of pearls before and after cooking.

Instrumental textural properties and sensory acceptability of rehydrated Thai fermented fish dip as affected by addition of Xanthan Gum and modified Tapioca starch

ABSTRACT Instant powder of Thai-fermented fish dip (TFFD), a conveniently used dipping product, fails to form a homogenous viscous paste after being rehydrated. The addition of thickening agents, xanthan gum and hydroxypropyl distarch phosphate from tapioca (HDPT), may resolve this problem. Two sets of instant TFFD samples (5 samples/set) were mixed with five concentrations of xanthan gum (0%, 0.05%, 0.1%, 0.15%, and 0.2%) and five concentrations of HDPT (0%, 0.1%, 0.2%, 0.3%, and 0.4%), respectively. The samples were analyzed for CIE color values (L*, a*, and b*), aw, yeast and mold count (YM), and total plate count (TPC). They were also rehydrated and evaluated for CIE color values, texture profile analysis (TPA) (firmness, consistency, cohesiveness, and viscosity), and sensory scores (homogeneity, color, odor, flavor, mouth-feel texture, and overall acceptability). It was found that the concentrations of both thickening agents did not influence the CIE color values, aw, YM, or TPC of TFFD powder. They also did not affect the CIE color values of rehydrated product. Xanthan gum at 0.1–0.4% improved TPA values (firmness and cohesiveness) and sensory scores (homogeneity, flavor, and overall acceptability) of rehydrated product. HDPT at 0.2% produced no adverse effect on flavor and improved the homogeneity of the product. However, it failed to improve TPA values.

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 hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein

Effect of hydroxypropyl distarch phosphate (HPDSP) on the physicochemical properties and structure of shrimp (Penaeus vannamei) myofibrillar protein (MP) were investigated, and the changes in chemical bonds, water state, secondary structure content and protein composition of MP and MP gel (MPG) were analyzed. The results showed that the addition of 1.0% HPDSP could improve breaking force, breaking distance, gel strength and water holding capacity (WHC) of MPG, but the excessive starch could break down the structure of MPG and cause a decrease in gel quality. In addition, HPDSP had no significant effect on the relative content of MPG protein secondary structure which is consistent with the result of protein composition, while heat induction led to a decrease in the content of α-helix and an increase in the content of β-sheet and random coil. The result of the water state demonstrated that HPDSP could shorten the T2 spin-spin relaxation time of MPG and cause the exchange of water from free water to bound water. In terms of microstructure, the MPG containing 1% HPDSP had the densest three-dimensional network structure. Therefore, the overall results suggested that starch-protein interaction had the most beneficial performance of MPG with the addition of 1% HPDSP.

Effect of lipids with different physical state on the physicochemical properties of starch/gelatin edible films prepared by extrusion blowing

The effects of various physical state lipids (rapeseed oil (RO), shortening (ST), beeswax (BW)), on the physicochemical properties of starch (S) (hydroxypropyl distarch phosphate (HP), oxidized hydroxypropyl starch (OS))/gelatin (G) blown films were studied. S/G-lipid blends showed decreased storage modulus and complex viscosity. The formation of hydrogen bonds was inhibited by the ST and BW, but facilitated by the RO. Compared with BW and ST, RO was more effective to promote the melted and fractured of starch. Lipids addition promoted the compatibility of starch and gelatin. The presence of the lipids significantly improved the surface hydrophobicity, mechanical, water vapor barrier and water resistance properties of S/G films. S/G-RO films exhibited the strongest surface hydrophobicity and tensile strength, while HP/G-BW film showed the strongest water resistance and water vapor barrier properties. These results revealed that the appropriate lipids could be used to produce S/G-lipid films with desirable physicochemical properties.