Starch Size Research Articles

Cotton Fabric Coating by Cationic Starches to Aim for Salt‐Free Reactive Dyeing

AbstractCationic starch (CatS) coating of cellulose fabrics enables salt‐free reactive dyeing. However, the relation of the degree of substitution and CatS concentration in the dyeing procedure are open issues. Accordingly, three cationic starches of increasing degree of substitution were used at different concentrations for the coating of cotton fabrics. Fabrics were evaluated for stiffness, dye uptake, dye exhaustion, wash fastness and nitrogen content.With an increasing degree of substitution coating solutions become more viscous, resulting in increased wet pick‐up and less stiff coated fabrics. These fabrics show increasing dye absorption and color generation. Due to the molecular size of the cationic starch, yarn/fiber ring dyeing is supposed present. Specifically, color generation can be adjusted by initial cationic starch coating concentration. Above 5 % CatS concentration ceases to have an increasing coloration effect. Pre‐treating a cellulose fabric with approximately 2.2 % CatS (Ds=0.7) enables similar coloration to a standard reactive dyeing protocol. Light fastness is reduced by 1–1.5 compared to salt‐based reactive dyeing. Rub fastness decreases by 1–2 only for higher substituted cationic starches (Ds=0.7). Nitrogen analysis reveals that a share of the CatS elutes off the fabrics into the dye bath.

The high molecular weight and large particle size and high crystallinity of starch increase gelatinization temperature and retrogradation in glutinous rice

The gelatinization and retrogradation properties of glutinous rice starch are important factors that affect its quality. In this study, the thermal properties, viscosity properties and retrogradation of starch from 152 natural glutinous varieties were investigated, and further explored the effects of starch structure on gelatinization temperature (GT) and retrogradation. The results demonstrated a strong positive linear correlation between thermal properties and retrogradation of glutinous rice. The high molecular weight, high crystallinity and large particle size of starch have significant positive effects on the thermal properties and retrogradation of amylopectin. Varieties of glutinous rice with high molecular weight starch, large starch particle sizes, and high crystallinity exhibited high GT and retrogradation rates (R%). Additionally, there was a significantly negative correlation between the range of gelatinization temperature and gelatinization enthalpy in raw starch, while a larger temperature range in retrograded starch corresponded to greater gelatinization enthalpy. The recrystallization of retrograded starch exhibited higher crystal heterogeneity and a broader range of melting points compared to raw glutinous starch. These findings provide valuable insights for breeding glutinous rice varieties with desirable retrogradation traits, particularly those with low R%.

Oleic acid and whey protein reduced the digestion of oxidized and/or hydroxypropyl starches by changing their properties and microstructure

Fatty acids and protein play a crucial role in reducing starch digestion. To investigate the effect of oleic acid (OA) and whey protein (WP) on the digestion of oxidized and/or hydroxypropyl starches and its mechanism, the changes on digestion, properties and microstructure of starch before and after complexation with OA and WP were analyzed using rapid viscosity analyzer (RVA), rheometer, scanning electron microscope (SEM), Fourier transformation infrared spectroscopy (FT-IR) and X-ray diffractometer (XRD). Results showed that starches with OA and WP showed cooling peaks in RVA curve due to starch-OA-WP complexes formation. Additionally, OA and WP had synergistic effects on the increase of storage modulus (G′), the decrease of gel pore size and digestion of starches. OA and WP had a greater effect on digestion of oxidized hydroxypropyl starch (OHPS) than that of hydroxypropyl starch (HPS) and oxidized starch (OS). Specifically, resistant starch content in HPS, OS and OHPS was increased by 82.41%, 58.67% and 279.18%, respectively, due to OA and WP incorporation. This was attributed to the decrease of solubility and increase of order degree of OHPS caused by OA and WP. Therefore, the appropriate hydrophilic and lipophilic properties of OHPS was helpful to complex with OA and WP.

Effect of different drying methods on the structure and properties of porous starch

In order to investigate the effects of different drying methods on the properties of porous starch. The present study used four drying methods, namely hot air drying (HD), spray drying (SPD), vacuum freeze drying (FD) and supercritical carbon dioxide drying (SCD) to prepare maize and kudzu porous starch. Findings indicated that the physicochemical properties (e.g., morphology, crystallinity, enthalpy value, porosity, surface area and water absorption capacity as well as dye absorption capacity, particle size) of porous starch were significantly affected by the drying method. Compared with other samples, SCD-treated porous starch exhibited the highest surface areas of the starch (2.943 and 3.139 m2/g corresponding to kudzu and maize, respectively), amylose content (22.02 % and 16.85 % corresponding to kudzu and maize, respectively), MB and NR absorption capacity (90.63 %, 100.26 % and 90.63 %, 100.26 %, corresponding to kudzu ad maize, respectively), and thermal stability, whereas HD-treated porous starch showed the highest water-absorption capacity (123.8 % and 131.31 % corresponding to kudzu and maize, respectively). The dye absorption of the maize and kudzu porous starch was positively correlated with surface area, according to Pearson's correlation analysis. Therefore, in this study, our aim was to explore the effects of different drying methods on the Structure and properties of porous starch, and provide reference for selecting the best drying method for its application in different fields.

Soil Biodegradation Resistance of Cotton Fiber Doped with Interior and Exterior Silver Nanoparticles.

Engineering fibers with nanomaterials is an effective way to modify their properties and responses to external stimuli. In this study, we doped cotton fibers with silver nanoparticles, both on the surface (126 ± 17 nm) and throughout the fiber cross section (18 ± 4 nm), and examined the resistance to soil biodegradation. A reagent-free one-pot treatment of a raw cotton fabric, where noncellulosic constituents of the raw cotton fiber and starch sizing served as reducing agents, produced silver nanoparticles with a total concentration of 11 g/kg. In a soil burial study spanning 16 weeks, untreated cotton underwent a sequential degradation process-fibrillation, fractionation, and merging-corresponding to the length of the soil burial period, whereas treated cotton did not exhibit significant degradation. The remarkable biodegradation resistance of the treated cotton was attributed to the antimicrobial properties of silver nanoparticles, as demonstrated through a test involving the soil-borne fungus Aspergillus flavus. The nonlinear loss behavior of silver from the treated cotton suggests that nanoparticle depletion in the soil depends on their location, with interior nanoparticles proving durable against environmental exposure.

Effect of annealing treatment on physicochemical properties, rheology and in vitro digestion of potato starch-galactomannan complexes

The effect of annealing treatment on the physicochemical properties, flow behavior, and especially in vitro digestibility of potato starch-galactomannan (locust bean gum, tara gum, guar gum, and fenugreek gum) complexes was investigated. Scanning electron microscopy and particle size analysis showed that the galactomannan (GTM) increased the size of potato starch (PS) and adhesions appeared in the starch-galactomannan complexes (PS-GTM). After annealing treatment (ANN), more adhesions appeared in the PS-GTM. However, ANN had little effect on the size of the PS and PS-GTM. GTM decreased the ΔH of the PS, and the short-range ordering (R 1047/1022), To, Tc, and Tp of the PS-GTM increased after ANN. Moreover, the diffraction pattern of the PS still was B-type after the addition of GTM and ANN. However, the relative crystallinity of the PS-GTM was decreased after ANN. Rheology showed that all the complexes exhibited elastic gel structures (G' > G″), and the addition of GTM increased the apparent viscosity, gel-like properties, and modulus of the PS. In vitro digestion showed that the addition of GTM increased the resistant starch (RS) content in the PS, and the RS was positively correlated with the ratio of mannose and galactose under the effect of ANN, with the RS content of the Tara gum complexes increasing from 69.73% to 89.42%. This study provides valid information for the development of healthy, low GI functional foods.

Effect of single step oxidation-esterification process on the physicochemical properties of modified cassava starch

The oxidation and esterification are examples of starch modification processes which is often carried out. The conventional combination of the oxidation-esterification process has many defects due to its wasting of time, energy-consuming and quality-damping. This research focuses on combining chemical modification processes to produce modified cassava starch by developing a single-step process of oxidation-esterification and a drying process using a rotary UV dryer. The oxidized-esterified cassava starch is characterized by Fourier-transformed insfrared (FTIR) spectroscopy, X-ray diffraction, scanning electron microscope (SEM) and physicochemical properties. The results revealed that the oxidizedesterified cassava starch (COAEC 14) meets the SNI requirements for several parameters such as water content of 13.10±0.141%, ash content of 0.0042±0.0002%, and crude fiber content of 0.6677±0.0424%. In addition, the single-step oxidation-esterification process also improved the quality of swelling power and starch amylose content. Meanwhile, in SEM analysis, the single-step oxidation-esterification process did not change the surface morphology but changed the crystal system and size of starch using XRD analysis.

Comparative Study of the Performances of Octenyl Succinic Anhydride‐Modified Agriophyllum squarrosum and Quinoa Starches to Stabilize Pickering Emulsions

AbstractVery small granule starch is a good source for effective Pickering emulsion stabilizers. In this study, native Agriophyllum squarrosum (A. squarrosum) starch (N‐AS) and native quinoa starch (N‐QS) are modified by octenyl succinic anhydride (OSA), and the physicochemical as well as the emulsifying characteristics of two modified starches are evaluated. Fourier transform infrared spectroscopy (FTIR) shows that the esterification reactions between OSA and the two starches are successful, and the substitution effect of OSA‐modified A. squarrosum starch (OSA‐AS) is better than that of OSA‐modified quinoa starch (OSA‐QS). X‐ray diffraction (XRD) analysis shows that OSA modification does not alter the crystal type of the starch particles. OSA modification increases the particle size and hydrophobicity of both starches, and the particles of OSA‐AS are smaller than that of OSA‐QS, which corresponded to the fact that N‐AS possesses a smaller particle size compared to native N‐QS. OSA‐modified starches are arranged at the interface of oil–water to stabilize the emulsion. The OSA‐AS displays better performance of stabilizing emulsion than OSA‐QS. The Pickering emulsions formed by all OSA‐modified starch samples are mainly elastic gel‐like emulsions. In summary, OSA‐AS is more suitable for Pickering emulsion stabilizer than OSA‐QS.

Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing

Fermentation plays a crucial role in traditional Chinese mianpi processing, where short-term natural fermentation (within 24 h) is considered advantageous for mianpi production. However, the influence of short-term natural fermentation on the properties of wheat starch is not explored yet. Hence, structural characteristics and paste properties of wheat starch during natural fermentation were investigated in this study. The findings revealed that fermenting for 24 h had a slight effect on the morphology of wheat starch but significantly decreased the particle size of starch. Compared to native wheat starch, the enzyme activity produced during fermentation may destroy the integrity of starch granules, resulting in a lower molecular weight but higher relative crystallinity and orderliness of starch. After 24 h of natural fermentation, higher solubility and swelling power were obtained compared to non-fermentation. Regarding paste properties, fermented starches exhibited higher peak viscosity and breakdown, along with lower final viscosity, tough viscosity, and setback. Furthermore, the hardness, gel strength, G', and G" decreased after fermentation. Clarifying changes in starch during the short-term natural fermentation process could provide theoretical guidance for improving the quality and production of short-term naturally fermented foods such as mianpi, as discussed in this study.

The Effect of Starch Concentration on the Characteristics of Modified Purple Yam Starch Using the Precipitation Method

Purple yam starch-based edible film experienced high water vapor transmission rate. The use of composite starch using addition of modified starch of smaller size particles may decrease the rate. This study aimed to obtain starch concentrations that produced smallest size of modified starch, to produce composite starch for edible films and to determine the characteristics of edible films made out of native starch and edible films from composite starch (mixture of native starch and modified starch with the smallest size). This research was conducted in 2 stages: modification of purple yam starch by precipitation method and production of edible films from native starch and composite starch. This study was designed to produce modified starch using 5 levels of starch concentration (0,2%, 0,4%, 0,6%, 0,8%, and 1%) and 2 repetitions. The results showed that the treatment of 0,8% starch concentration produced the smallest particle size of starch (3,211 x 10,340 µm) up to (20,876 x 25,437 µm) with starch yield of 76,25%. Edible films made out composite starch have different characteristics than native starch alone. Edible films from composite starch produced higher thickness values ​​of 0.161 ± 0.007 mm, lower solubility 32,080 ± 4,671%, lower transparency of 10.644 ± 0.357% / mm and lower water vapor transmission rate (WVTR) of 24,701 ± 7,05 g / m2. hour and higher compressive strength 356,87 ± 7,38 gF than native starch edible films.

Genotypic variation in grain cadmium concentration in wheat: Insights into soil pollution, agronomic characteristics, and rhizosphere microbial communities

Soil cadmium (Cd) pollution poses a serious threat to both the productivity and quality of wheat. This study aimed to investigate the genotypic variation in grain Cd concentration in wheat through field and pot experiments. Among 273 wheat genotypes, a significant genotypic difference was found in grain Cd concentration, ranging from 0.01 to 0.14 mg kg−1. Two contrasting genotypes, X321 (a low grain Cd accumulator) and X128 (a high grain Cd accumulator), were selected for pot experiments. X321 exhibited a 17.9% greater reduction in yield and a 10.2% lower shoot-to-grain Cd translocation rate than X128 under Cd treatment. Grain Cd content showed a positive correlation with soil available Cd content and a negative correlation with Cu content. Soil catalase activity significantly decreased in X128 under Cd stress, whereas no difference was found in X321. The grains of X321 exhibited a more compact spatial distribution of starch grains and protein matrix than those of X128. Moreover, the size of A-type starch in X128 was larger than in X321. Meanwhile, X128 contained much B-type starch, with some surface pits observed on A-type granules under Cd stress. Cd treatment increased the abundance of rhizosphere microorganism communities, with Ellin6067 and Ramlibacter being enriched in X128 under Cd treatment, which might facilitate Cd uptake. The accumulation of Cd in grains demonstrated a strong positive correlation with the rhizosphere bacterial diversity (correlation coefficient = 0.78). These findings provide new insights into the basis of grain Cd accumulation in wheat and have potential implications for developing new verities with low Cd accumulation to ensure food safety and minimize human exposure.

Starch molecular structures in relation to properties of ratoon rice produced by different ratooning practices

The development of forage-grain ratoon rice (RR) pattern could ensure food security and promote silage production. Herein three indica rice varieties were used to investigate the influence of different forage clipping stages (heading, milk-ripe, wax-ripe, and full-ripe) on starch molecular structures and RR properties. The apparent amylose contents (AAC) of starches increased, but pasting viscosities, gelatinization temperatures and starch sizes decreased with the postponement of clipping stages due to the retardation of endosperm development. The starches showed A-type crystalline structure with increased in vitro digestibility; however relative crystallinity decreased by 13.45 % to 23.89 %. The short fa (DP 6–12) chains of amylopectin increased while long fb3 (DP ≥ 37) chains decreased (p < 0.05). The proportions of amylose chains with DP 100–2000 increased but those with DP 2000–20,000 decreased. Rice grain strength was positively correlated with fb3 chains while negatively correlated with fa chain. The hardness of cooked RR was positively correlated with AAC while negatively correlated with fb2 (DP 25–36). RR clipping at milk-ripe stage had the highest grain strength and moderate texture properties. The elucidation of structure-property relationships is helpful for RR utilization and development of suitable cultivation conditions for RR production.

Comparison of the fine structure and physicochemical properties of proso millet (Panicum miliaceum L.) starch from different ecological regions

Field experiments were conducted to evaluate the morphology, granule size, fine structure, thermal properties, and pasting properties of starch from a waxy (139) and a non-waxy (297) varieties of proso millet grown in Yulin (YY) and Yangling (YL). Compared with the starches from the two varieties grown in YY, the starches from the two varieties grown in YL exhibited higher relative crystallinities, 1045/1022 cm−1 ratio, and amounts of amylopectin long branch chains (APL) but lower 1022/995 cm −1 ratio, amounts of amylopectin short branch chains (APs), and APs/APL ratios. Starches from YL also synthesized long branch-chain amylopectin to enhance intermolecular interactions and form a stable granular structure, which resulted in increased starch gelatinization temperature, enhanced shear resistance, and reduced setback viscosity. Starch from the waxy (139) variety has good application prospects in the food industry because of its high gelatinization temperature and light transmittance and low setback value, which can be ascribed to its extremely low amylose content, polydispersity index, high molecular weight, and dispersed molecular density. It may serve as a reference for applying proso millet starches in the food industry and developing breeding programs to improve starch quality.

Effect of Ball-Milling on Starch Crystalline Structure, Gelatinization Temperature, and Rheological Properties: Towards Enhanced Utilization in Thermosensitive Systems.

Starch's crystalline structure and gelatinization temperature might facilitate or hinder its use. Ball milling has frequently been mentioned in the literature as a method for reducing starch size and as a more environmentally friendly way to change starch, such as by increasing surface area and reactivity, which has an impact on other starch properties. In this study, starch samples were milled for varying durations (1, 5, 10, 20, and 30 h) and at different starch-to-ball mass ratios (1:6 and 1:20). Microscopy and XRD revealed that prolonged milling resulted in effective fragmentation and a decrease in crystallinity of the starch granules. Increasing milling times resulted in an increase in amylose content. Rheology and thermal studies revealed that gelatinization temperatures dropped with milling duration and that viscosity and thixotropy were directly influenced. The samples milled for 10, 20, and 30 h at a ratio of 1:20 were the most fragmented and upon drying formed a transparent film at ambient temperature, because of the lower gelatinization temperature. Starch ball milling could lead to the use of this material in thermosensitive systems.

Avocado seed starch: Effect of the variety on molecular, physicochemical, and digestibility characteristics

Agro-industrial residues can increase environmental pollution owing to poor knowledge of the use of some components, such as dietary fiber, protein, starch, minerals, and bioactive compounds, which can be used in the food industry. This study compared the molecular, physicochemical, and digestibility characteristics of three avocado seed starches (Criolla, Fuerte, and Hass). Starch was extracted through successive washing and sedimentation. The morphology, size distribution, thermal properties, pasting properties, infrared spectra with Fourier transform, size distribution of amylopectin chains, and digestibility of the three avocado seed strains were analyzed. The starch grains were oval and spherical in shape. The average size of Criolla avocado starch (24.55 μm) was the largest, followed by Hass and Fuerte starches (21.37 μm). Higher gelatinization enthalpy (8.55 J/g), gelatinization temperature (75.28 °C), and pasting temperature (75.57 °C) were observed for Fuerte avocado starch, followed by Hass and Criolla starches. Hass avocado starch exhibited higher maximum (836.27 mPa.s), final (1407.37 mPa.s), setback (588.78 mPa.s), and breakdown (17.68 mPa.s) viscosities than Criolla and Fuerte avocado starches. In addition, the probed avocado starches exhibited high content of resistant starch (60.06–68.90%). Therefore, it was demonstrated that differences in the chemical composition and structure of avocado starch can affect the digestibility of native starch.

Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch.

The effects of ultrasonic treatment on the structure and physicochemical properties of pea starch were investigated in this study. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. In the process of treatment, there were some depressions and pores on the surface of pea starch granules. Although the crystallization type of starch was retained, its crystallinity decreased. The pasting temperature of pea starch remained stable after ultrasonic treatment, but its peak viscosity, trough viscosity, cold viscosity, breakdown viscosity and setback viscosity all declined significantly. The transparency of starch paste decreased, but proper ultrasonic treatment could improve the strength of starch gel. The obtained results can provide a reference for the physical modification of pea starch.

Microbial Syntrophy

While the gift economy is often considered a mechanism to strengthen social ties, the grift economy is often considered detrimental. However both systems rely on reciprocal play adding complexity to and questioning the ‘valuation’ mythology in contemporary free market logic. While traditional markets rely on so-called mutually agreed upon standards or market levers (value of currency, democratically decided upon regulations, legal precedents for civil behavior, global agreements for free exchange, supply-demand curves driving price), it is clear that this system has many games, loopholes, subsidies, institutional baggage, infrastructural lineages, national perversions, and theoretical distortions that make this free market, not actually free to correct its perversions on contemporary ‘value’ or inherited wealth inequity based on historic values. Gifters and grifters both contest value and do so by engaging existing social systems in unconventional ways. They work together, differently. In this presentation, I will playfully explore various theories about microbial economies that share gift/grift-like economies that support diverse bodies of life within a finite ecosystem of natural resources. For example, imagine a humanly visible maize root compared to an invisible microorganism; the single-celled bacteria cannot simply chew up the root that is orders of magnitude larger than itself (most microbes have a diameter between 0.5-10 microns, roughly the same range in size of ground corn starch). The scale of the opportunity for a microbe to eat a complex foodstuff like maize is Herculean! One form of microbial collaboration is called syntrophy. In this example, microbes living in environments without oxygen participate in an enzymatic potlatch. Different species contribute different enzymes to the extracellular matrix (outside the microbe body where the large molecule resides). Collectively these different donated enzymes with different capacities incrementally breakdown the complex substrate (the food). When the food is broken down into small enough metabolites, these basic building blocks of life in the extracellular matrix are now small enough to be absorbed by the small microbes (not unlike what happens in our stomachs) for maintenance, growth, or reproduction. Microbes share their genetic resources (in the form of donated enzymes) to then be able to collectively harvest the resulting metabolites in the commons of their extracellular space. In this case, it literally takes a village to make the village; losing certain species (and associated enzymes in the shared metabolic supply chain), breaks the collective system of metabolism to access the building blocks of the maize root. Just as in gift, grift, and current capitalist markets, the microbes deploy different agents to play different roles to access and distribute resources necessary for life. What is missing from this microbial system (in my anthropocentric read) is a perverse consent to value oneself and others’ worth, independent of the material needs of all. This talk will share observations from my art practice of transforming microbial ecosystems, present synopses of various theories on microbial ‘economies’, and then reflect back on two fringe human economies (gift/grift) to re-consider how we might build equitable and just collaborations to live sustainably within our own finite world.

Changes in the structural and physicochemical characterization of pea starch modified by Bacillus-produced α-amylase

In this study, changes in structural and physicochemical properties of pea starch treated with Bacillus-produced α-amylase were determined. The results showed that enzymatically modified pea starch had lower amylose content and granule size but higher branching degree and relative crystallinity. After enzyme hydrolysis, the distribution of A and B1 chains slightly decreased, while the distribution of B2 and B3 chains increased lightly. Enzymatic hydrolysis preferentially occurred in the amorphous region and cannot change the crystalline structure of pea starch. Moreover, pea starch showed lower light transmittance, peak viscosity, breakdown viscosity, pasting temperature, shear viscosity, storage modulus and loss modulus, while the oil adsorption capacity and gelatinization enthalpy significantly increased with increasing α-amylase hydrolysis time. Correlation analysis indicated that α-amylase hydrolysis had different effects on different pea varieties. This research could provide ideas for exploring new applications for enzymatically modified pea starch in food industry. Industrial relevanceThis study found that Bacillus-produced α-amylase significantly changed the amylose content, granule size and viscosity of pea starch, which was helpful to further investigate the modified starch. This technology is expected to widen the applications of pea starch modified by Bacillus-produced α-amylase in food industry, for example as thickener, stabilizer and beverage, to improve the texture, stability and shelf-life of various food products.

Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme.

Rice flour (RF) has become a promising food material. In the present study, RF with higher protein content was prepared using a granular starch hydrolyzing enzyme (GSHE). Particle size, morphology, crystallinity, and molecular structures of RF and rice starch (RS) were characterized to establish a hydrolytic mechanism; thermal, pasting, and rheological properties were determined to evaluate processability using differential scanning calorimetry (DSC), rapid viscosity analysis (RVA), and rheometer, respectively. The GSHE treatment resulted in pinholes, pits, and surface erosion through sequential hydrolysis of crystalline and amorphous areas on the starch granule surface. The amylose content decreased with hydrolysis time, while the very short chains (DP < 6) increased rapidly at 3 h but decreased slightly later. After hydrolysis for 24 h, the protein content in RF increased from 8.52% to 13.17%. However, the processability of RF was properly maintained. Specifically, the data from DSC showed that the conclusion temperature and endothermic enthalpy of RS barely changed. The result of rapid RVA and rheological measurement indicated that RF paste viscosity and viscoelastic properties dropped rapidly after 1 h hydrolysis and thereafter recovered slightly. This study provided a new RF raw material useful for improving and developing RF-based foods.

Characterization and adsorption-release property of fermented porous starch as well as its bioactivity protection for guava leaf polyphenols

Porous starch has been considered an effective delivery system for bioactive substances such as polyphenols. However, conventional preparation methods of porous starch are complex, costly and easily cause pollution, which limits large-scale production. To explore a better method for the clean production of porous starch, this study prepared porous starch by fermentation with Monascus anka GIM 3.592 and constructed a delivery system of guava leaf polyphenols based on fermented porous starch (FPS). The results show that the surface of FPS was porous, and the specific surface area of FPS was nearly twice that of native starch. The adsorption capacity of fermented starch was increased by 217.18% compared with native starch and slightly higher than that of commercial porous starch. The FT-IR intensity ratio of the 995/1022 and 1047/1022 bands and relative crystallinity increased, while the particle size of fermented starch decreased. The adsorption depended on hydrogen bonds, and the adsorption of fermented starch to quercetin was stronger than that of other flavonoid glycosides from guava leaf polyphenols, where the adsorption rate reached 63.74% ± 0.28%. Furthermore, antioxidant activity protection and sustained release of the polyphenol-starch complex were achieved. This study provides a promising strategy to prepare porous starch and construct a polyphenol delivery system.