Effects of intrinsic crystal seed on the structure, morphology, and physicochemical properties of starch microspheres prepared by aqueous two-phase emulsion

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-06 DOI:10.1016/j.foodchem.2025.145049

Zhirenyong Zhang , Yuyu He , Lisha Zhu , Xiao Luo , Xiaoxue He , Lu Liu , Chaoxi Zeng , Shiyin Guo , Qingming Li , Huiping Xia

{"title":"Effects of intrinsic crystal seed on the structure, morphology, and physicochemical properties of starch microspheres prepared by aqueous two-phase emulsion","authors":"Zhirenyong Zhang , Yuyu He , Lisha Zhu , Xiao Luo , Xiaoxue He , Lu Liu , Chaoxi Zeng , Shiyin Guo , Qingming Li , Huiping Xia","doi":"10.1016/j.foodchem.2025.145049","DOIUrl":null,"url":null,"abstract":"<div><div>Crystal seeds can significantly promote the growth of crystallizable polymer crystals. This study used different crystalline types of starch intrinsic crystal seeds (ICS) as homophase nucleation initiators for starch microspheres in aqueous two-phase emulsion. ICS-containing microspheres exhibited higher pasting temperatures and enthalpy than the control, and they continued pasting over a wider temperature range. XRD and SAXS analyses showed that the ICS significantly increased starch microspheres' crystallinity and structural compactness. Hence, there was a significant reduction in the particle size of the microspheres and a slight decrease in the swelling ability. Microspheres containing ICS emanated distinct polarized crosses under the polarizing microscope and showed a considerable increase in resistance to amylase hydrolysis. In addition, we found that B-type ICS promoted microsphere's ordered structure development better than the other two crystalline types. Therefore, crystal seeds can be applied as a promising strategy to modulate starch microspheres' structural and physicochemical properties.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145049"},"PeriodicalIF":9.8000,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625023003","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Crystal seeds can significantly promote the growth of crystallizable polymer crystals. This study used different crystalline types of starch intrinsic crystal seeds (ICS) as homophase nucleation initiators for starch microspheres in aqueous two-phase emulsion. ICS-containing microspheres exhibited higher pasting temperatures and enthalpy than the control, and they continued pasting over a wider temperature range. XRD and SAXS analyses showed that the ICS significantly increased starch microspheres' crystallinity and structural compactness. Hence, there was a significant reduction in the particle size of the microspheres and a slight decrease in the swelling ability. Microspheres containing ICS emanated distinct polarized crosses under the polarizing microscope and showed a considerable increase in resistance to amylase hydrolysis. In addition, we found that B-type ICS promoted microsphere's ordered structure development better than the other two crystalline types. Therefore, crystal seeds can be applied as a promising strategy to modulate starch microspheres' structural and physicochemical properties.

Abstract Image

查看原文本刊更多论文

本征晶种对水两相乳液制备淀粉微球的结构、形态和理化性质的影响

晶体种子能显著促进可结晶聚合物晶体的生长。本研究采用不同晶型的淀粉本征晶种子（ICS）作为淀粉微球在水相两相乳液中的同相成核引发剂。含有ics的微球表现出比对照更高的糊化温度和焓，并且在更宽的温度范围内继续糊化。XRD和SAXS分析表明，ICS显著提高了淀粉微球的结晶度和结构致密性。因此，微球的粒径明显减小，膨胀能力略有下降。含有ICS的微球在偏光显微镜下产生明显的极化交叉，显示出对淀粉酶水解的抗性显著增加。此外，我们发现b型ICS比其他两种晶型更能促进微球有序结构的发展。因此，晶体种子可以作为一种有前途的策略来调节淀粉微球的结构和物理化学性质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.