Starch Particles Research Articles

Study on Quality and Starch Characteristics of Powdery and Crispy Lotus Roots.

Nine varieties of lotus root (Suining, Xinhe, Zaohua, Zhonghua, L0014, L0013, Cuiyu, L0011, and Zhenzhu) were selected as the research materials to compare their differences in physical, chemical, and starch characteristics before and after boiling, frying, and microwaving. The results showed that Zhenzhu, Xinhe, L0013, Cuiyu, and Zhonghua belong to the crispy lotus root type, while L0011, L0014, Zaohua, and Suining belong to the powdery lotus root type. Furthermore, the nine varieties were characterized for their starch by optical micrograph (OM), polarized micrograph (PM), scanning electron micrograph (SEM), attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR), X-ray diffraction (XRD), carbon-13 cross-polarization/magic angle spinning nuclear magnetic resonance (13C CP/MAS NMR), and differential scanning calorimetry (DSC). The starch granule of powdery lotus root appeared to be larger than that of crispy lotus, and ATR-FTIR studies revealed that the outer layer of starch granules from nine different varieties of lotus root had a highly organized structure. Moreover, XRD and 13C CP/MAS NMR analyses revealed that starch from eight lotus varieties (Suining, Xinhe, Zaohua, Zhonghua, L0014, L0013, Cuiyu, L0011) belong to the A-crystal type, while starch from Zhenzhu belongs to the CA-crystal type. The starch from powdery lotus root exhibited higher crystallinity, as well as increased gelatinization temperature and enthalpy, indicating that its crystal structure was relatively superior compared to that of crispy lotus starch. The short-range order degree, crystallinity, gelatinization temperature, and heat enthalpy of lotus starch decreased after boiling and frying but increased to varying extents after microwaving. Additionally, the heat resistance and stability of starch particles from crispy lotus root were improved after microwave treatment.

Mechanism underlying V-type structure formation in maize starch through glycerol–ethanol thermal substitution method

V-type starches have been widely used in food science, agriculture, and biomedical science, but their mechanism of formation in nonaqueous solvents remains unclear. This study performed glycerol–ethanol thermal substitution to prepare V-type starch at atmospheric pressure. Scanning electron microscopy and confocal laser scanning microscopy revealed that breakage of starch particles began in the hilum region and rapidly spread to the periphery with the temperature increased from 100 °C to 130 °C. The Maltese crosses of the starch disappeared and starch particles had the form of doughnut-shaped rings when the glycerol temperature was 140 °C. Glycerol temperature was not found to significantly affect the chain length of amylopectin, meaning that glycerol molecules may stabilize the conformation of amylose through hydrogen bonding, promoting the amylose to form a V-type spiral structure. Additionally, A-type crystallinity and double helix structure proportion of the samples significantly decreased from 30.81 % and 42.21 % to 5.70 % and 16.47 % as the temperature of glycerol was increased to 140 °C, whereas the V-type crystallinity and single helix structure proportion of the samples remarkably increased from 13.26 % and 1.05 % to 37.97 % and 25.09 %, respectively. This study provided a facile and versatile approach to effectively regulate the formation of V-type starch.

Study on the Mechanism of Effect of Protein on Starch Digestibility in Fermented Barley.

Previous studies have shown that fermented barley has a lower digestion rate. However, it remains unclear whether the antidigestibility of starch in fermented barley is affected by other nonstarch components. In this paper, the removal of protein, lipid, and β-glucan improved the hydrolysis rate of starch and the protein showed the greatest effect. Subsequently, the inhibitory mechanism of protein on starch digestion was elucidated from the perspective of starch physicochemical properties and structural changes. The removal of protein increased the swelling power of starch from 10.09 to 11.14%. The short-range molecular ordered structure and the helical structure content decreased. The removal of protein reduced the coating and particle size of the starch particles, making the Maltese cross more dispersed. In summary, protein in fermented barley enhanced the ordered structure of starch by forming a physical barrier around starch and prevented the expansion of starch, which inhibited the hydrolysis of starch.

Characteristics of sweet potato starch particles modified by various methods for use in food-grade Pickering emulsion

The objective of the current work was to formulate Pickering emulsions prepared solely of sweet potato starch that were renewable and surfactant-free. Native starch has a low capacity for emulsification, for this reason, three different modification techniques including anti-solvent precipitation, esterification with octenyl succinic anhydride (OSA), and hydrothermal treatment were applied to modify native sweet potato starch particles (NSPSP). The outcomes demonstrated that the characteristics of the particles, such as size, wettability, surface morphology, crystallinity, thermal behavior, and interfacial tension, were significantly impacted by modification. The amylose content and roughness of NSPSP were reduced by applying OSA, and OSA-modified samples had the highest contact angle and crystalline region. Conversely, ethanol-induced starch granules showed increased amorphous area, higher surface roughness, and agglomeration. From an interfacial perspective, esterification of starch with OSA could decrease the interfacial tension, whereas the anti-solvent approach caused an increase in this parameter. Droplet size, surface charge, microstructure, and emulsification index were used to describe O/W Pickering emulsions stabilized by native and modified particles. This investigation suggested that, in contrast to the other two techniques, modifying NSPSP with OSA had a favorable effect on the emulsifying capacity of the resulting Pickering emulsion. The findings suggested that modified NSPSP could be a promising candidate to stabilize Pickering emulsion with demanding characteristics, which could be applied for carrying the bioactive compounds.

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%.

Effect of Polygonatum cyrtonema Hua polysaccharides on gluten structure, in vitro digestion and shelf-life of fresh wet noodle

This study aimed to investigate the effects of raw Polygonatum cyrtonema Hua polysaccharides (RPCPs) and “zhi” P. cyrtonema Hua polysaccharides (ZPCPs) on the gluten structure, in vitro digestion, and shelf life of fresh wet noodles (FWN). The results demonstrated that incorporating PCPs improved the cooking and sensory qualities of FWN. Moreover, the shelf life of FWN was extended by 6 days with 1.5 % RPCPs (w/w) compared with the control FWN. Furthermore, incorporating 1.5 % ZPCPs led to a 1.2- and 0.2-fold increase in the disulfide bond and α-helix content, respectively, compared with the control FWN. This resulted in enhanced gluten structure, improved springiness and viscidity, and reduced cooking loss by 14.47 %–52.19 %. The scanning electron microscopy analysis revealed that the starch particles were entrapped by PCPs, leading to higher gelatinization temperature and lower setback value of FWN, thereby reducing the starch digestion ratio to 55.50 %. In summary, the findings suggested that FWN containing PCPs can extend shelf life, improve taste, and slow starch digestion staple.

Mass Transfer Resistance and Reaction Rate Kinetics for Carbohydrate Digestion with Cell Wall Degradation by Cellulase.

This paper introduces an enzymatic approach to estimate internal mass-transfer resistances during food digestion studies. Cellulase has been used to degrade starch cell walls (where cellulose is a significant component) and reduce the internal mass-transfer resistance, so that the starch granules are released and hydrolysed by amylase, increasing the starch hydrolysis rates, as a technique for measuring the internal mass-transfer resistance of cell walls. The estimated internal mass-transfer resistances for granular starch hydrolysis in a beaker and stirrer system for simulating the food digestion range from 2.2 × 107 m-1 s at a stirrer speed of 100 rpm to 6.6 × 107 m-1 s at 200 rpm. The reaction rate constants for cellulase-treated starch are about three to eight times as great as those for starch powder. The beaker and stirrer system provides an in vitro model to quantitatively understand external mass-transfer resistance and compare mass-transfer and reaction rate kinetics in starch hydrolysis during food digestion. Particle size analysis indicates that starch cell wall degradation reduces starch granule adhesion (compared with soaked starch samples), though the primary particle sizes are similar, and increases the interfacial surface area, reducing internal mass-transfer resistance and overall mass-transfer resistance. Dimensional analysis (such as the Damköhler numbers, Da, 0.3-0.5) from this in vitro system shows that mass-transfer rates are greater than reaction rates. At the same time, SEM (scanning electron microscopy) images of starch particles indicate significant morphology changes due to the cell wall degradation.

Effect of transglutaminase on the structure, properties and oil absorption of wheat flour

The structure, properties, as well as the oil absorption characteristics of wheat flour (WF) treated with varying concentrations of transglutaminase (TG) (0 U/g ∼ 50 U/g) were characterized. The content of free amino groups in WF modified by TG (TG-WF) decreased and protein aggregated. The isopeptide bonds and disulfide bonds played important roles in protein crosslinking. The thermal stability, the peak viscosity after gelatinization and protein secondary structure stability of TG-WF were improved. In addition, the oil absorption and surface oil content of TG-WF after frying were reduced. TG enhanced the protein-protein interactions in WF, so that protein played barrier roles in the process of high-temperature frying, protecting the starch particles covered by them from the infiltration of oil, thus reducing the oil absorption of TG-WF during frying. Among them, the oil content of TG-WF-30 U/g after frying was the lowest, which decreased by 10.73 % compared with the control group.

Insight into the effect of potassium carbonate on the physicochemical and structural properties of starch isolated from hot-dry noodles

The objective of this study was to investigate the changes in physicochemical and structural properties of starch isolated from hot-dry noodles (HDNS) treated with different contents of potassium carbonate (K2CO3). The results demonstrated that the existence of K2CO3 increased the WHC and hardness of HDNS gel with an elevated storage modulus. Meanwhile, K2CO3 promoted the gelatinization of HDNS, which displayed higher viscosity and swelling power. Moreover, the relative crystallinity of HDNS were improved. K2CO3 facilitated the transformation of HDNS from an amorphous to a more ordered and crystalline structure. Simultaneously, the microscopic characteristics exhibited that K2CO3 promoted the partial fusion of starch particles to form aggregates, and the particle size became larger. In conclusion, the physicochemical and structural properties of HDNS were improved effectively with the incorporation of K2CO3, and the research results provided new insights for the processing of high-quality hot-dry noodles.

Development and characterization of polylactic acid/starch biocomposites – From melt blending to preliminary life cycle assessment

This study presents a comprehensive analysis encompassing melt blending, characterization, life cycle assessment (LCA), and 3D printing of a range of polylactic acid (PLA)/starch biocomposites, with starch content varying from 0 to 50 wt%. To enhance compatibility between the starch particles and the PLA matrix, we utilized a solvent-free method to graft N-octadecyl isocyanate (ODI) molecules onto the surface of the starch particles, resulting in ODI-g-starch, which yielded several improved properties. Notably, toughness and elongation at break improved by approximately 170 % and 300 %, respectively. Moreover, the crystallinity increased from 11.6 % in plain PLA to 30.1 %, suggesting that the uniform dispersion of ODI-g-starch particles acted as nucleating sites for the crystallization of PLA chains. Additionally, viscosity decreased significantly with the introduction of ODI-g-starch particles, indicating their plasticizing effect, thereby enhancing the processability and ease of fabrication of the biocomposite. Crucially, our LCA analysis revealed a significant reduction in the carbon footprint of these biocomposites, up to 18 % and 63 %, compared to plain PLA and selected fossil-based plastics, respectively, upon the incorporation of ODI-g-starch. In summary, our research introduces the newly developed PLA/starch biocomposites as a sustainable and eco-friendly alternative to commercially available plain PLA and specific fossil-based plastics.

Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: Preparation, characterization, and in vitro release behaviour

Grape seed polyphenols (GSP) were encapsulated in alginate-modified millet starch composite matrix using internal gelation. Millet starch was modified using ultrasound (US) for 10, 20, 30, and 40 min. The application of US reduced the long-range order and increased the short-range order of starch, consequently increasing its solubility. FESEM analysis revealed that US-treatment induced fissures and grooves on the surface of starch granules and disintegrated the starch particles. Particle size distribution analysis confirmed a significant reduction in mean particle size. US-treatment facilitated enhanced alginate-starch interactions owing to an increased surface area and improved hydrogen bonding, as corroborated by FTIR, XRD, and DSC results. The composite microencapsulates prepared from 40 min US-treated starch demonstrated the highest encapsulation efficiency (89.20 ± 1.10 %), heat and UV-light stability, and delayed GSP release in simulated gastrointestinal fluids. The best fit for the release behaviour of GSP from the composite microencapsulates was observed with Peppas-Sahlin model.

Unraveling the impact of starch granule-associated proteins on the emulsifying ability of quinoa starch granules at multiple scales

Total starch granule-associated proteins (tGAP), including granule-channel (GCP) and granule-surface proteins (GSP), alter the physicochemical properties of starches. Quinoa starch (QS) acts as an effective emulsifier in Pickering emulsion. However, the correlation between the tGAP and the emulsifying capacity of QS at different scales remains unclear. Herein, GCP and tGAP were selectively removed from QS, namely QS-C and QS-A. Results indicated that the loss of tGAP increased the water permeability and hydrophilicity of the starch particles. Mesoscopically, removing tGAP decreased the diffusion rate and interfacial viscous modulus. Particularly, GSP had a more profound impact on the interfacial modulus than GCP. Microscopically and macroscopically, the loss of tGAP endowed QS with weakened emulsifying ability in terms of emulsions with larger droplet size and diminished rheological properties. Collectively, this work demonstrated that tGAP played an important role in the structural and interfacial properties of QS molecules and the stability of QS-stabilized emulsions.

Potato dietary fiber effectively inhibits structure damage and digestibility increase of potato starch gel due to freeze-thaw cycles

Repeated freeze-thaw (FT) cycles damage the quality of frozen starch-based foods and accelerate the digestion rate of starch. This study investigated how potato soluble dietary fiber (PSDF) affects the physicochemical characteristics and digestibility of potato starch (PS) after repeated FT cycles. Results indicated that repeated FT cycles of potato starch resulted in the enlargement of gel pores, an increase in hardness (from 322.5 g to 579.5 g), and a decrease in gel porosity, leading to reduced water-holding capacity (from 94.2 % to 85.4 %). However, the addition of PSDF stabilized the 3D structure of the PS/PSDF gel, with minimal fluctuations in hardness (413.0–447.5 g) and water-holding capacity (94.4–93.6 %). Meanwhile, PSDF enhanced intramolecular hydrogen bonding within starch molecules and promoted molecular interactions, increasing the PS/PSDF gel's helix structure; therefore, PSDF effectively addressed the increase in rapidly digestible starch caused by repeated FT cycles. Furthermore, PSDF might attach to the surface of starch particles, so limiting starch granule expansion and decreasing the peak viscosity increase caused by repeated FT cycles. The findings suggest that PSDF could be an effective component for improving the quality of potato starch-based frozen food.

Modification on PBS using epoxy-functionalized core–shell starch particles

Modification on PBS using epoxy-functionalized core–shell starch particles

Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough

Starch, as a critical component of dough, significantly influences quality preservation during the freezing process. In particular, the fine structure of potato (B-type) starch in frozen processing is a subject of considerable interest. This study aims to investigate the intrinsic differences of B-type starch and the impact of freeze-thaw (F/T) treatment on its molecular structure and physicochemical properties. Chain length distribution and X-ray photoelectron spectroscopy were utilized to examine the structural characteristics of natural potato starch with different granule sizes. Furthermore, the fine structure, thermal properties, and rheological properties of the isolated starches after F/T treatment were analyzed. The results indicate that potato starch with smaller particle sizes exhibits higher surface CC and PO content along with a higher proportion of very short chains (DP < 6, 8.17 %) and long B chains (DP > 25, 20.68 %). The study found that after F/T treatment, the surface of small-sized starch granules was initially damaged, exhibiting threads on the surface centered on the umbilical point. Following F/T treatment, both the crystallinity (very large (VL): 24.52–18.36 %; small (S): 17.03–16.69 %) and short-range order (VL: 2.97–2.61; S: 2.71–2.35) of starch particle size decreased. Both the amylose content (20.88–14.57 %) and ΔH (10.15–8.62 J/g) of isolated starch after freeze-thaw-treated dough exhibited a decrease to varying degrees. With the exception of the fifth cycle, small-size starch particles exhibited relatively higher G' and G" values and showed significant changes as a result of F/T treatment, demonstrating high hardness and complex viscosity. Clarifying the physicochemical properties of potato starches with different granule sizes is expected to expand their applications in frozen dough.

Efficient construction of self-assembled starch colloidosomes for controlled-release of pesticides

Biodegradable colloidosomes have attracted increasing attention for their applications to enhance the efficacy and reduce wastage of pesticides in agriculture. In this study, we present a continuous and highly efficient method for production of starch colloidosomes. The starch particles with an average particle size of 230.2 nm and good dispersibility were prepared using surface modification technology, and then used as environment-friendly shell materials to form self-assembled starch colloidosomes using spray drying technology. The influences of inlet temperature, feed rate and air flow rate on the morphologies of colloidosomes were also studied. This strategy enables the construction of starch colloidosomes with uniform spherical morphology and controllable pore sizes under different pH, and can be used for pesticide encapsulation. After loading pyraclostrobin (PYR), the regular spherical colloidosomes not only achieve a small mean diameter of 2.35 µm, but also realize a high encapsulation efficiency of 82 %. The release performance of PYR has an obvious pH response and follows the segmented Ritger-Pepapes model of sustained-release. The colloidosomes were used to prevent the photodegradation of pesticides. The PYR loaded colloidosomes exhibit excellent UV resistance with a retention rate of 72.7 %. In addition, the loading of Fe3O4 nanoparticles and the embedding of carbon dots were also explored.

Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality

To address certain issues in noodle processing, a self-designed vibrating plate ultrasound equipment was implemented in dough processing. This study investigated the effects of ultrasound on the disulfide bond, secondary structures, and microstructures of noodles, as well as their qualities including texture, tensile strength, and cooking characteristics. The objective was to uncover the underlying mechanisms by which ultrasound assistance enhances dough processing. The findings indicated that ultrasonic treatment enhanced noodle quality, especially under the action of medium-intensity ultrasound treatment (MUS, 330 W; 30 s). After undergoing MUS, the noodles exhibited a notable enhancement in tensile force and stretching distance by 21.2% and 49.3% compared with the control group. MUS treatment facilitated the transformation of loosely bound water to tightly bound water during dough processing. LUS, MUS, HUS treatment led to a notable increase in β-turn and β-sheet contents. Moreover, the microstructure of noodles exhibited enhanced stability and orderliness, characterized by reduced exposed starch particles and smaller pore size. Noodles treated with MUS received the highest sensory scores. Overall, the vibrating plate ultrasonic-assisted dough processing technology demonstrated improvement in the quality of noodles, offering an innovative strategy for enhancing flour product production.

Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion-filled gels based on lutein-loaded rice bran oil body emulsion.

Rice bran oil body is rich in nutritional value, which is a byproduct of rice processing. The aim of this study is to develop a novel emulsion-filled gel with lutein-loaded rice bran oil body and investigate its functionality as a fat replacer in cookies. The effects of incorporating structured oil body in the form of emulsion-filled gel instead of butter in cookies with a ratio of 0, 10, 20 and 50 wt% formulation were determined by measuring appearance, texture, thermodynamic properties, moisture distribution and microstructure. The results demonstrated the relationship between geometry, moisture and structure. The 20 wt% emulsion-filled gel substitution ratio yielded mobility and distribution abilities of melted fat and sugar in the cookies that were closest to those of butter. The addition of emulsion-filled gel increased the L* value and decreased the a* value, while the b* value of the cookie increased due to the advanced delivery of lutein by oil body. By controlling the addition ratio, the texture of the cookies can be adjusted. Starch granules were separated due to colloidal particles, reducing saturated fat content and decreasing cookie gelatinization enthalpy. The fat coating on starch particles enhanced the binding capacity of free water, improving air entrapment and forming a constrained gluten network structure. These findings provide a theoretical basis for rice bran oil body as a novel substitute for butter in the development of healthy, high-quality cookies. © 2024 Society of Chemical Industry.

Effects of Controlled-Release Nitrogen Fertilizer at Different Release Stages on Rice Yield and Quality

The replacement of common urea with controlled-release nitrogen fertilizer can improve rice yield and quality, but the effect of controlled-release nitrogen fertilizer on rice yield and quality at different release stages is still unclear. In this experiment, two nitrogen application rates (240 kg/ha and 300 kg/ha) and five different nutrient release characteristics (urea and coated urea with controlled release periods of 30, 50, 70 and 90 days, respectively) were set up to explore the effects of nitrogen application rate, release characteristics and their interactions on rice yield, quality, starch structure, and physicochemical properties. The results showed that, compared with other controlled-release nitrogenous fertilizers, application of controlled-release nitrogenous fertilizers for 30 days and 90 days could increase rice yield (14.17% to 20.83%), and application of controlled-release nitrogenous fertilizers for 70 days and 90 days had the highest comprehensive evaluation of rice quality. The decrease of amylose content and the increase of protein content significantly improved the eating and nutritional quality of rice by changing the structure and physicochemical properties of starch particles. The results showed that in the comprehensive evaluation system based on rice yield and quality, under the condition of 300 kg/ha, controlled-release nitrogen treatment with a controlled release period of 90 days had the highest comprehensive score, which could increase rice yield and improve grain quality.

Insight into the role of droplets in quinoa starch-based Pickering high internal phase emulsion for enzymatic hydrolysis reaction

Pickering high internal phase emulsion has emerged as potential platforms for biocatalytic reactions. Herein, native quinoa starch was used as the emulsifier to form a stable Pickering HIPE with an internal phase up to 80 %. The catalytic performance of lipase loaded in HIPE was evaluated for the enzymatic hydrolysis of hexyl hexanoate. Compared with the typical Pickering emulsion, biphasic, and monophasic systems, the Pickering HIPE system displayed higher conversion (83.54 % at 1440 min) and specific enzyme activity (1.41 U/mg), thus emphasizing the crucial role of microdroplets and large interface area created by both the starch particles and high internal phase volume. Subsequently, HIPEs with different starch concentrations were fabricated to further understand the catalysis behavior happening at compartmentalized microdroplets and interfaces. The microstructural, interfacial, and rheological properties of the HIPEs were systematically determined to explain the correlation between emulsion properties and catalytic efficiency. High starch concentration reduced the droplet size and increased the interfacial area, thus shortening the mass transfer distance and enlarging the reaction area. Meanwhile, the increased surface coverage and viscosity led to poor accessibility and limited mass movement. This trade-off made the maximum conversion be obtained at 2 wt% concentration. The study provides novel information about the role of emulsion droplets in the catalytic performance of lipase in starch-based HIPE.