The insight in wheat starch entanglement behavior and its effect on starch gel in aqueous solution

IF 10.7 1区化学 Q1 CHEMISTRY, APPLIED

Carbohydrate Polymers Pub Date : 2025-07-11 DOI:10.1016/j.carbpol.2025.124004

Lecheng Li , Hangyan Ji , Yanli Wang , Qiaoxin Zheng , Chao Qiu , Zhengyu Jin

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引用次数: 0

Abstract

The objective of this study is to investigate the behavior of starch entanglement and to elucidate the starch gelation process from the entanglement perspective. This study established a starch entanglement system based on overlap, entanglement, and concentrated concentrations in aqueous solution. Select the temperature at which starch is prone to form gel (4 °C) and the temperature at which starch begins to gelatinize (60 °C) for entanglement. The entangled starch structures were characterized in multi-scale, and aiming to investigate its entanglement formation behavior. Then, the effect of wheat starch entanglement on starch gel behavior was investigated. The analysis of spiral structure revealed the highest starch order degree at entanglement concentration (C_e,2.98 %). Besides, the wheat starch entanglement enhanced starch-water binding and a layered gel-like structure at C_e. The C_e was found as the critical point for gel formation, with entanglement degree positively correlating with gel strength. The entanglement molecular weight (M_e) of starch indicated that entanglement is influenced by temperature, concentration, and time, though concentrated-concentration systems were less affected by temperature and time (7 % and 12.02 %). These findings offer new insights into starch entanglement study and provide a reference for starch-based gel applications.

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小麦淀粉在水溶液中的缠结行为及其对淀粉凝胶的影响

本研究的目的是研究淀粉的缠结行为，并从缠结的角度阐明淀粉的凝胶化过程。本研究建立了一种基于重叠、缠结和水溶液浓聚的淀粉缠结体系。选择淀粉容易形成凝胶的温度（4°C）和淀粉开始凝胶化的温度（60°C）进行缠结。对淀粉的纠缠结构进行了多尺度表征，旨在研究其纠缠形成行为。然后，研究了小麦淀粉缠结对淀粉凝胶行为的影响。螺旋结构分析表明，缠结浓度下淀粉有序度最高（Ce, 2.98%）。此外，小麦淀粉缠结增强了淀粉-水结合，并在Ce处形成层状凝胶状结构。发现Ce是凝胶形成的临界点，缠结程度与凝胶强度呈正相关。淀粉的缠结分子量（Me）表明缠结受温度、浓度和时间的影响，而浓-浓体系受温度和时间的影响较小（分别为7%和12.02%）。这些发现为淀粉缠结研究提供了新的见解，并为淀粉基凝胶的应用提供了参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Carbohydrate Polymers 化学-高分子科学

CiteScore

22.40

自引率

8.00%

发文量

1286

审稿时长

47 days

期刊介绍： Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience. The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.