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1. Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues

Author:
Zhou Lu; Yi Liu; Yi En Jayne Lee; Andrew Chan; Pin-Rou Lee; Hongshun Yang
Source:
Food chemistry 2023 v.403 pp. 134390
ISSN:
0308-8146
Subject:
corn starch; potato starch; rice starch,   etc   ; cohesion; digestibility; digestion; eggs; food chemistry; gels; glutinous rice; hydrogen bonding; metabolites; metabolomics; nuclear magnetic resonance spectroscopy; soy protein isolate; starch; texture;     Show all 17 Subjects
Abstract:
... This study investigated the gelling mechanisms of plant-based eggs modified with corn starch (CS), glutinous rice starch (GS), or potato starch (PS) at soy protein isolate (SPI)/starch ratios of 10:4, 8:6, and 6:8 (w/w). A plant-based omelet with SPI/PS 8:6 matched the texture (especially cohesiveness (0.75 vs 0.79)) and specific volume (1.28 vs 1.32 cm³/g) of an egg omelet best. This was attribut ...
DOI:
10.1016/j.foodchem.2022.134390

2. Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS)

Author:
Shuai Feng; Jun-Jie Xing; Xiao-Na Guo; Ke-Xue Zhu
Source:
Food hydrocolloids 2023 v.134 pp. 108030
ISSN:
0268-005X
Subject:
starch; wheat starch,   etc   ; cold; cuisine; deformation; evolution; hydrocolloids; noodles; slurries; viscosity; wheat flour;     Show all 11 Subjects
Abstract:
... The recipe secret of making Chinese cuisine cold skin noodles (liangpi) with wheat flour was revealed by linear and nonlinear rheological characterization of wheat starch gel systems, which were made from different concentrations of liangpi slurry (LPS) and wheat starch slurry (WSS). The peak viscosity of LPS was suppressed at low concentrations and significantly higher than that of WSS at high co ...
DOI:
10.1016/j.foodhyd.2022.108030

3. The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions

Author:
Xiaoyu Chen; Chaofan Wang; Xiaoyang He; Yang Qin; Lei Dai; Liu Xiong; Tao Wang; Rui Shi; Na Ji; Qingjie Sun
Source:
Food hydrocolloids 2023 v.135 pp. 108181
ISSN:
0268-005X
Subject:
potato starch; starch,   etc   ; calorimetry; crosslinking; enthalpy; ethanol; gelatinization temperature; hydrocolloids; iodine; potatoes; solubility; viscosity;     Show all 12 Subjects
Abstract:
... This work examined the physicochemical properties of potato starch–sodium stearoyl lactylate (SSL) complexes formed by annealing potato starch with 0.6% SSL in different ethanol solutions (65–100%). The complexes exhibited a higher iodine binding capacity compared to annealed potato starch without SSL. The iodine binding capacity values of the complexes increased from 46.65% to 96.87% as the ethan ...
DOI:
10.1016/j.foodhyd.2022.108181

4. Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment

Author:
Xinyu Zhang; Chao Wang; Zhenyu Liu; Yong Xue; Qingyu Zhao; Qun Shen
Source:
Food hydrocolloids 2023 v.134 pp. 108012
ISSN:
0268-005X
Subject:
modified starch; rice starch,   etc   ; crystal structure; energy; gelatinization; gels; high pressure treatment; hydrocolloids; particle size;     Show all 9 Subjects
Abstract:
... The degree of gelatinization (DG) was used as the variable to describe changes in the multi-scale structure of rice starch during the entire high hydrostatic pressure treatment (HHP-treatment), and four stages were identified. (1) Energy accumulation (100–400 MPa, DG<10%): water molecules were pressed into the amorphous lamellae and starch continued to receive energy with the increasing pressure, ...
DOI:
10.1016/j.foodhyd.2022.108012

5. Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels

Author:
Kwan-Mo You; Brent S. Murray; Anwesha Sarkar
Source:
Food hydrocolloids 2023 v.134 pp. 108009
ISSN:
0268-005X
Subject:
corn starch; starch,   etc   ; biopolymers; electron microscopy; emulsions; friction; gelatinization; hydrocolloids; hydrodynamics; lubrication; microgels; rheology; viscosity; whey protein;     Show all 14 Subjects
Abstract:
... This study aimed to investigate the microstructural, tribological and rheological properties of water-in-water (W/W) emulsion droplets with or without stabilization by proteinaceous microgel particles. The W/W emulsions were prepared from mixtures of gelatinized corn starch (GS) and κ-carrageenan (κC) in the two-phase regime and when particle-stabilized whey protein microgel particles (WPM) were u ...
DOI:
10.1016/j.foodhyd.2022.108009

6. Fabrication of self-antibacterial chitosan/oxidized starch polyelectrolyte complex sponges for controlled delivery of curcumin

Author:
Ecaterina Stela Dragan; Claudiu Augustin Ghiorghita; Maria Valentina Dinu; Ioana A. Duceac; Sergiu Coseri
Source:
Food hydrocolloids 2023 v.135 pp. 108147
ISSN:
0268-005X
Subject:
potato starch; rice starch; starch,   etc   ; Fourier transform infrared spectroscopy; adsorption; anions; aqueous solutions; chitosan; curcumin; electron microscopy; electrostatic interactions; energy-dispersive X-ray analysis; freeze drying; hydrocolloids; oxidation; pH;     Show all 16 Subjects
Abstract:
... Herein, we present novel porous polyelectrolyte complexes (PECs) physically stabilized by electrostatic interaction between chitosan (CS) and oxidized starch of two sources, i.e. potato starch (OxPS), and rice starch (OxRS). Two strategies were employed for the preparation of PECs sponges: (i) freeze-thawing of CS aqueous solution followed by freeze-drying and adsorption of the polyanion solution, ...
DOI:
10.1016/j.foodhyd.2022.108147

7. Encapsulation of ascorbyl palmitate in corn starch matrix by extrusion cooking: Release behavior and antioxidant activity

Author:
Oluwaseun Peter Bamidele; Atefeh Amiri-Rigi; Mohammad Naushad Emmambux
Source:
Food chemistry 2023 v.399 pp. 133981
ISSN:
0308-8146
Subject:
corn starch; starch,   etc   ; acid treatment; antioxidant activity; antioxidants; digestive tract; encapsulation; extrusion; food chemistry; oxidative stability; pH; palmitates; ultraviolet radiation;     Show all 13 Subjects
Abstract:
... The main limitation associated with the oral delivery of ascorbyl palmitate, a potent food antioxidant, is its susceptibility to oxidative deterioration. The main objective of the current research was to encapsulate ascorbyl palmitate into corn starch matrix using extrusion cooking and evaluate its release behavior and oxidative stability. Results showed that ascorbyl palmitate was efficiently enc ...
DOI:
10.1016/j.foodchem.2022.133981

8. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract

Author:
Eleonora Iaccheri; Valentina Siracusa; Luigi Ragni; Ana Cristina De Aguiar Saldanha Pinheiro; Santina Romani; Pietro Rocculi; Marco Dalla Rosa; Paulo José do Amaral Sobral
Source:
Journal of food engineering 2023 v.339 pp. 111280
ISSN:
0260-8774
Subject:
cassava starch; starch,   etc   ; Eugenia uniflora; X-ray diffraction; biopolymers; chitosan; dielectric properties; glass transition temperature; leaves; models; permeability; sorption; water content;     Show all 13 Subjects
Abstract:
... Cassava starch (CS) and chitosan (CH) are biopolymers used alone or blended (CS/CH) to produce films, thanks to their excellent film-forming properties. Their main physical properties have been characterized, but their physical and water state have not yet been studied. The objective of this research was to study the water and macromolecular physical state of CS, CH and CS/CH films by DSC and diel ...
DOI:
10.1016/j.jfoodeng.2022.111280

9. Properties and in vitro digestibility of starch encapsulated in chitosan-sodium phytate capsules

Author:
Kaili Qin; Daiyong Sun; Chaofan Wang; Na Ji; Lei Dai; Yang Qin; Liu Xiong; Tao Wang; Qingjie Sun
Source:
Food hydrocolloids 2023 v.135 pp. 108127
ISSN:
0268-005X
Subject:
pea starch; resistant starch,   etc   ; amylases; blood glucose; cardiovascular diseases; chitosan; diabetes; digestibility; digestible carbohydrates; digestion; glucose; humans; hydrocolloids; obesity; phytic acid;     Show all 15 Subjects
Abstract:
... After starch is ingested by the human body, it is rapidly broken down into glucose, causing an increase in blood glucose, and high blood glucose can lead to a series of health complications. The aim of this study was to delay the digestion of starch by encapsulating it in chitosan-sodium phytate capsules. A chitosan-sodium phytate film was formed on the surface of starch granules by dropping a mix ...
DOI:
10.1016/j.foodhyd.2022.108127

10. Thermoproteus uzoniensis 4-α-glucanotransferase catalyzed production of a thermo-reversible potato starch gel with superior rheological properties and freeze-thaw stability

Author:
Xiaoxiao Li; Yu Wang; Jing Wu; Zhengyu Jin; Lubbert Dijkhuizen; Maher Abou Hachem; Yuxiang Bai
Source:
Food hydrocolloids 2023 v.134 pp. 108026
ISSN:
0268-005X
Subject:
modified starch; potato starch,   etc   ; Thermoproteus; amylopectin; amylose; corn; food composition; freeze-thaw cycles; hydrocolloids; molecular weight; peas; polymerization; potatoes; retrogradation; rice; wheat;     Show all 16 Subjects
Abstract:
... Solid-liquid thermo-reversibility, lacking in raw starch is an important property for gels allowing repeated thermal processing in food. In this work, the Thermoproteus uzoniensis 4-α-glucanotransferase (TuαGT) was used to modify five different starches from potato, corn, rice, wheat, and pea and the thermo-reversibility of the modified starch gels was evaluated by rheological assay. Only modified ...
DOI:
10.1016/j.foodhyd.2022.108026

11. Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism

Author:
Jiaying Shang; Bo Zhao; Chong Liu; Limin Li; Jing Hong; Mei Liu; Xiaohui Zhang; Yiming Lei; Xueling Zheng
Source:
Food hydrocolloids 2023 v.134 pp. 108111
ISSN:
0268-005X
Subject:
starch granules; wheat starch,   etc   ; disulfides; dough; gluten; hydrocolloids; hydrogen; hydrogen bonding; hydrophobicity; models; noodles; polymers; stress relaxation; viscoelasticity; water binding capacity; water distribution;     Show all 16 Subjects
Abstract:
... The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent ...
DOI:
10.1016/j.foodhyd.2022.108111

12. Effect of dry heat treatment on multi-structure, physicochemical properties, and in vitro digestibility of potato starch with controlled surface-removed levels

Author:
Qian Zhang; Hao Duan; Yaxi Zhou; Shiqi Zhou; Xiangzhen Ge; Huishan Shen; Wenhao Li; Wenjie Yan
Source:
Food hydrocolloids 2023 v.134 pp. 108062
ISSN:
0268-005X
Subject:
potato starch,   etc   ; amylases; amylose; enthalpy; gelatinization; heat; heat treatment; hydrocolloids; molecular weight; solubility;     Show all 10 Subjects
Abstract:
... To explore the effect of the out-shell structure on dry heat modification efficiency on starch, chemical gelatinization technology was used to deshell the potato starch granules. The controlled shell-separated levels of approximately 10%, 30%, and 50% of the remnant were obtained. Further, starch samples were subjected to dry heat treatment (DHT), and the multi-structural, physicochemical, and dig ...
DOI:
10.1016/j.foodhyd.2022.108062

13. Molecular weight, chain length distribution and long-term retrogradation of cassava starch modified by amylomaltase

Author:
Hua-Tsung Lin; An-I Yeh; Tuan-Hua David Ho; Min-Hsiung Pan; Shih Hsin Chen
Source:
Food hydrocolloids 2023 v.134 pp. 108027
ISSN:
0268-005X
Subject:
cassava starch,   etc   ; 4-alpha-glucanotransferase; amylopectin; amylose; hydrocolloids; hydrolysis; molecular weight; polymerization; retrogradation;     Show all 9 Subjects
Abstract:
... Cassava starch was modified with amylomaltase (AMase) at different enzyme/substrate ratios (E/S) and reaction times to explore the structural changes and the retrogradation properties. AMase-treated starch (ATS) showed an increase in weight-average molecular weight (Mw) at a short reaction time, and the action mode of AMase revealed two trends separated by the E/S. At high E/S (≥2 U/g), Mw increas ...
DOI:
10.1016/j.foodhyd.2022.108027

14. A new pre-gelatinized starch preparing by spray drying and electron beam irradiation of oat starch

Author:
Huishan Shen; Jiangtao Yu; Junqing Bai; Yili Liu; Xiangzhen Ge; Wenhao Li; Jianmei Zheng
Source:
Food chemistry 2023 v.398 pp. 133938
ISSN:
0308-8146
Subject:
oat starch,   etc   ; amylopectin; depolymerization; food chemistry; gelatinization; irradiation; solubility; spray drying; storage modulus; viscosity;     Show all 10 Subjects
Abstract:
... As a green and safe physical technology, irradiation is increasingly used to improve starch properties. In the study, oat starch was pre-gelatinized at 70 °C followed by spray drying. Subsequently, the spray-dried starch (SDS) was exposed to electron beam (e-beam) irradiation at different doses to obtain new pre-gelatinized starch. Spray drying caused a decrement in the ratio of long B3 chains and ...
DOI:
10.1016/j.foodchem.2022.133938

15. Potential of air-currents assisted particle separation (ACAPS) technology for hybrid fractionation of clean-label faba bean (Vicia faba L.) protein

Author:
Brasathe Jeganathan; Jun Gao; Feral Temelli; Thava Vasanthan
Source:
Journal of food engineering 2023 v.339 pp. 111265
ISSN:
0260-8774
Subject:
starch,   etc   ; chemical composition; coproducts; cultivars; dietary fiber; faba beans; fractionation; hulling; hybrids; particle size;     Show all 10 Subjects
Abstract:
... Air-currents assisted particle separation (ACAPS) of faba beans prior to wet separation was evaluated for its impact on chemical composition, yield and recovery of protein, starch and dietary fibre, and protein secondary structural changes. The protein and dietary fibre contents of faba bean cultivars Snowbird and Athena were positively correlated (r = 0.9, P < 0.0001) with the increasing particle ...
DOI:
10.1016/j.jfoodeng.2022.111265

16. Probing the biotoxicity of starch nanoparticles in vivo and their mechanism to desensitize β-lactoglobulin

Author:
Xiaoning Zhang; Yushi Liu; Sheng Gong; Meifeng Li; Sining Li; Yacine Hemar
Source:
Food hydrocolloids 2023 v.135 pp. 108166
ISSN:
0268-005X
Subject:
starch,   etc   ; animals; biosafety; cytokines; epitopes; hydrocolloids; hydrophobicity; immunoglobulin E; intestinal microorganisms; nanoparticles; protein corona; thermodynamics;     Show all 12 Subjects
Abstract:
... Starch nanoparticles (SNPs) were synthesized and characterized in vivo for their subacute biotoxicity. Animal experiments revealed that SNPs would not induce changes in inflammatory cytokines and gut microbiota, avoiding damage to mice's organs. Moreover, SNPs were rapidly excreted from the body after 6 h without any accumulation, demonstrating their biosafety. Based on these findings, SNPs were u ...
DOI:
10.1016/j.foodhyd.2022.108166

17. Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment

Author:
Ping Li; Bin Zhang; Rui Liu; Li Ding; Xiong Fu; Haiteng Li; Qiang Huang; Xiaowei He
Source:
Food science and human wellness 2023 v.12 no.2 pp. 528-535
ISSN:
2213-4530
Subject:
starch,   etc   ; beans; cell walls; cotyledons; crystal structure; crystallites; digestion; food science; heat treatment; humans; China;     Show all 11 Subjects
Abstract:
... Natural foods, such as whole pulses, are recommended in the dietary guidelines of the US and China. The plant cell wall structure in whole pulses has important implications for the nutritional functionalities of starch. In this study, garbanzo bean cells with varying degrees of cell wall integrity were subjected to dry heat treatment (DHT) and used to elucidate the food structure-starch digestion ...
DOI:
10.1016/j.fshw.2022.07.055

18. Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products

Author:
Massimo Blandino; Andrea Bresciani; Monica Locatelli; Mattia Loscalzo; Fabiano Travaglia; Francesca Vanara; Alessandra Marti
Source:
Food chemistry 2023 v.403 pp. 134369
ISSN:
0308-8146
Subject:
starch,   etc   ; antioxidant activity; chickpeas; extrusion; firmness; flavonoids; food chemistry; lentils; pasta; peas; phenolic acids; porosity;     Show all 12 Subjects
Abstract:
... The suitability of chickpea, red lentil and green pea for the production of extruded products (i.e., snacks and pasta) was studied. Besides starch and technological properties, the impact of processing on some bioactive compounds was evaluated. The best results were obtained for lentil: the snacks showed the lowest porosity (21 %), the highest average pore radius (18.8 µm), and high expansion (sec ...
DOI:
10.1016/j.foodchem.2022.134369

19. Salt stress-induced changes in soil metabolites promote cadmium transport into wheat tissues

Author:
Lifu Wang; Luyao Qin; Xiaoyi Sun; Shuwen Zhao; Lei Yu; Shibao Chen; Meng Wang
Source:
Journal of environmental sciences (China) 2023 v.127 pp. 577-588
ISSN:
1001-0742
Subject:
starch,   etc   ; bioavailability; cadmium; fatty acid metabolism; metabolites; salt stress; sodium; soil salinity; sucrose; wheat; China;     Show all 11 Subjects
Abstract:
... Soil salinity is known to improve cadmium (Cd) mobility, especially in arid soils. However, the mechanisms involved in how salt stress-associated metabolic profiles participate in mediating Cd transport in the soil-plant system remain poorly understood. This study was designed to investigate the effects of salinity-induced changes in soil metabolites on Cd bioavailability. Sodium salts in differen ...
DOI:
10.1016/j.jes.2022.06.017

20. Sessile drop evaporation approach to detect starch adulteration in milk

Author:
Padma Ishwarya S; Venkateshwar Rao Dugyala; Shantanu Pradhan; Madivala G. Basavaraj
Source:
Food control 2023 v.143 pp. 109272
ISSN:
0956-7135
Subject:
starch,   etc   ; Raman imaging; adulterants; dairy industry; detection limit; evaporation; food safety; light microscopy; lipophilicity; milk; potatoes; tapioca;     Show all 12 Subjects
Abstract:
... Milk adulteration is a major challenge faced by the dairy sector. Starch is a common milk adulterant with negative impact on consumer health. The major shortfalls in the present methods for detection and quantification of starch in milk are the higher limit of detection (LOD) and the need for additional chemical reagents. Hence, developing a chemical-free method with lower LOD for starch in milk i ...
DOI:
10.1016/j.foodcont.2022.109272