Mechanism of highland barley glutenin regulating starch digestion based on core-shell structure: Effect of varying amylose content.

Impact of starch surface hydrophobicity on gluten aggregation behavior in dough-like model systems.

Wheat is rich in carbohydrates and proteins but is susceptible to pest infestation and microbial contamination during storage. Owing to itself high efficiency, energy savings, and lack of chemical residues, electron beam irradiation (EBI) has been widely applied for disinfesting and sterilizing cereals and has been shown to influence dough quality. Notably, starch is present within complex wheat flour systems during processing, and its irradiation response may differ from that of purified systems. In this study, the effects of different EBI doses (0, 3, 6, 9 and 12 kGy) on the multiscale structure and physicochemical properties of wheat starch isolated from irradiated dough were systematically investigated, and key analytical techniques such as Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and rheological analysis were employed to elucidate the mechanisms underlying its impact on the dough thermomechanical behavior of dough. The results demonstrated that EBI weakened gluten-starch interactions and disrupted gluten network the continuity and compactness of the gluten network, resulting in significant dough farinography and pasting property changes. Compared with those of the control group, the dough development and stability time of the 12 kGy sample decreased from 3.920 and 6.465 to 0.970 and 1.290, respectively (p < 0.05). Moreover, irradiation induced cracks on the starch surface, reduced its molecular weight, and disrupted its crystallinity and short-range order. These changes resulted in decreases in the thermal stability level and swelling capacity of starch, while increasing its solubility. A correlation analysis revealed that the starch chain length distribution, molecular weight, molecular order, and pasting properties are key determinants of EBI-induced dough quality changes. This study provides theoretical insights into the applicability of EBI in the context of wheat flour storage and quality modulation.

Exploring the effects of pH-mediated charge modulation enhanced ultrasound field excitation on the multi-structure, processing properties, and digestion kinetics of sweet potato starch.

Analysis of nitrogen effects on starch characteristics of Japonica rice from northern China through flow cytometry.

Study on the influence mechanism of endogenous protein components on the characteristics of distiller's grains starch.

Enhancing the performance of paper via enzyme-modified starch surface sizing and selection of optimal enzyme system.

Abstract In the present study, the native banana starch of cv. Poovan (Musa sp. AAB) was modified by subjecting to high-intensity ultrasound treatment at amplitude levels (40, 60, and 80 %) with power 80 W for 60 min. Ultrasonic modification not only created cracks and micropores to the starch surface but also weakened the amorphous regions and orderly molecular structures. The observed impacts were linearly correlated with amplitude levels and was limited to surface modification which had no negative impact at molecular level. The modified starches showed a higher L* (lightness) as compared with the native starch which signifies better pigment oxidation. Sonicated banana starch at 80 % amplitude drastically reduced the syneresis (%), which is justified by enhanced freeze-thaw stability value. The modified starch had a reduced relative crystallinity % (RC) on account of erosion of few crystalline matrices upon exposure to cavitation. The cumulative effect led to an improvement in the hydration, emulsification and foaming properties. The ultrasound aided modification in the native banana starch of cv. Poovan was able to bring about positive impacts in the physicochemical, and techno-functional properties of native green banana starch which can be used in enhanced freeze thaw applications and processing operations requiring a slower retrogradation behavior.

Abstract We report on the modification of potato starch using isopropenyl acetate (MIS) under microwave activation and its application towards the enhanced physicochemical properties of milrinone in one of its cocrystals. The modified starch resulting in improved drug release and stability, along with a significant enhancement in the solubility and dissolution of milrinone in the milrinone‐3,4,5‐trifluorobenzoic acid cocrystal. The solubility study showed that the 10% MIS formulation led to a 2.12‐fold increase in solubility compared to the cocrystal and a 3.02‐fold increase relative to milrinone. The dissolution study indicated a 27% enhancement compared to the MRN‐345‐TFBA cocrystal and a remarkable 127% improvement compared to MRN alone. The surface of native starch was altered to an exposed structure observed by FE‐SEM and HR‐TEM images. 1H NMR signals at δ value 1.86, 1.97, and 2.07 ppm along with FT IR peak at 1737 cm−1 in MIS ascertained the bonding of isopropenyl acetate with starch. A mass fragmentation pattern obtained at m/z = 205 supported the replacement of ─OH by the acetate group. XRD study indicated broadened crystal plane indexed as (140) for a 2θ value of 14.72 and thermogravimetric studies reflect the enhanced thermal stability of modified starch due to increased hydrophobicity.

Combination of extrusion and bamboo leaf flavonoids modulates in vitro maize starch digestion: Insight into the molecular mechanisms and multi-scale structure.

Porous starch, known for its large specific surface area due to internal pores, exhibits excellent adsorption capabilities. In this study, we successfully produced porous starch from lotus seeds using dextranase and conducted a comprehensive analysis of its surface morphology, crystalline structure, pasting behavior, and adsorption characteristics. The enzymatic treatment resulted in the development of a pore structure on the lotus seed starch (LS) surface without altering its crystalline structure, as confirmed by Fourier transform infrared spectroscopy and X-ray diffraction. The oil and water absorption capacities of the porous starch increased by 14% and 27%, respectively. Differential scanning calorimetry indicated a higher pasting temperature for the porous starch. This starch exhibited remarkable drug-carrying capabilities, absorbing up to 18.23 mg/g of proanthocyanidins and significantly shielding them from UV damage. In vitro release tests in simulated intestinal fluid revealed that the encapsulated proanthocyanidins (PC) achieved nearly complete release. These results underscore the potential of LS as a drug carrier and provide valuable insights for developing innovative intestinal drug delivery systems.

Structural characteristics of lotus seed starch-chlorogenic acid complexes during dynamic in vitro digestion and prebiotic activities.

Chemical modification of starch hydroxyl groups plays a key role in modulating the microstructures and enhancing the electrochemical performance of the hard carbon (HC) anode in sodium-ion batteries (SIBs). However, the regulation and design of advanced sodium storage structures are limited by their diverse and complex microstructures. Herein, diammonium phosphate (DAP) as a cross-linking agent for corn starch and modification of the physicochemical properties of the starch surface can effectively promote the regulation and balance between the pore structure and interlayer spacing of the constructed HC. The electrochemical performance of modified HC generally outperformed that of unmodified HC samples. Specifically, the optimized HC-10 achieved an improved reversible capacity (344.16 mAh g-1 at 0.03 A g-1), optimal rate capability (134.73 mAh g-1 at 0.3 A g-1), and enduring cycle life (capacity retention of 98.5% after 500 cycles at 0.3 A g-1). The superior performance of HC-10 originated from the optimal modification operation of DAP for corn starch, resulting in a balance between the formation of disordered phases and pore structures. On the one hand, the DAP facilitates the growth of the carbon layers during pyrolysis and affects the microinterlayer structure of HC, while it also accelerates the decomposition of the precursor as a catalyst and releases gas phase products, which further modulate the defects and pore structures of HC. This work provides a reference for the microstructural regulation of HC, paving the way for the development of biomass-derived anode materials with exceptional charge/discharge performance.

The dissolution and bioavailability of curcumin reinforced by loading into porous starch under solvent evaporation.

Magnetic field improvement of the germination of brown rice in the absence/presence of gibberellin: Changes in α-amylase activity and starch structural and physicochemical properties

Resolving differences in digestion features of cooked rice and wheat noodles: A view from starch multiscale structure

Measuring the germination index of corn, and gelatinization index, thermodynamic properties, long-range structure, short-range structure and particle morphology of corn starch, the study aimed to investigate the effects of different microwave (MW) treatment on the structural and functional properties of germinated corn starch. The results indicated that after appropriate MW treatment, the germination indices (germination rate, germination potential, sprout length and sprout weight) of germinated corn starch were improved after 7 days of germination. In addition, MW treatment also affected the structure of germinated corn starch. MW treatment could reduce the relative crystallinity of starch, but did not change the crystal type and the peak position of each absorption peak in Fourier transform infrared spectra. In addition, rapid visco-analysis and differential scanning calorimetry results showed, respectively, that MW treatment decreased the peak viscosity of germinated corn starch and increased the gelatinization temperature. Finally, MW treatment made the starch surface become rough, destroyed the starch particle structure and produced random cracks and voids. Overall, the present study proves that appropriate MW treatment is an effective measure for the modification of germinated corn starch, and provides a theoretical basis for the application of MW technology in germinated corn products. © 2024 Society of Chemical Industry.

Effect of endogenous proteins and lipids on yam flour during radio frequency explosion puffing: Characterization, microstructure, function, and in vitro digestibility

Rapid preparation of anti-retrogradation starch by choline chloride based deep eutectic solvents: A comparative study

Effect of salt and alkali on the viscoelastic behavior of noodle dough sheet with different wheat starch granule sizes