Starch - Stärke最新文献

{"title":"Interactions of OSA‐Modified Starch and Heat‐Treated Whey Protein Alter the Structural, Rheological, and In Vitro Digestibility Properties of Starch","authors":"Danni Jin, Yuling Jiang, Xiaoyan Wang, R Li, Rong Cheng, Zhengyu Huang, Yi-Xiang Wang, Huaxi Xiao, Qinlu Lin, Yongbo Ding","doi":"10.1002/star.70236","DOIUrl":"https://doi.org/10.1002/star.70236","url":null,"abstract":"ABSTRACT The effects of molecular interaction between heat‐treated whey protein (WPI) and octenyl succinic anhydride modified starch (OSAS) on the structural, rheological, digestibility, and release properties of WPI‐OSAS were investigated. Results revealed that the molecular interaction of WPI‐OSAS had a positive influence on the degree of substitution, rough surface, storage modulus, loss modulus, tan δ, resistant starch content, encapsulation efficiency of curcumin, and controlled release of curcumin in simulated gastrointestinal conditions, but there was a negative effect on R 1047/1022, equilibrium hydrolysis percentage, and kinetic constant. These effects were more evident in WPI‐OSAS with WPI heat treatment temperature at 90°C, caused by the stronger hydrophobic interaction between WPI and OSAS. The hydrophobic interaction of WPI‐OSAS improved the rheology, anti‐digestibility, encapsulation, and release properties of WPI‐OSAS, which enriched the application of WPI‐OSAS in functional foods.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"78 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148305747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structure, Physicochemical Properties, and In Vitro Digestibility of Heat‐Moisture Treatment Lotus Root Starch and Its Application in Sweet Potato Starch Noodles","authors":"Guanghui Li, Junjie Yuan, Qianran Hu, Yunyun Li, Lining Ge, Yonghui Wang, Weiyun Guo, Shenghua He, Xueli Gao, Jihong Huang","doi":"10.1002/star.70231","DOIUrl":"https://doi.org/10.1002/star.70231","url":null,"abstract":"ABSTRACT This study investigated the effect of heat moisture treatment (HMT) on the structure, physicochemical properties, and in vitro digestibility of lotus root starch (LRS). The application of HMT‐modified LRS in sweet potato starch noodles (SPSNs) was also evaluated. Results showed that HMT‐modified LRS exhibited a rougher surface with some pits. HMT did not alter the B‐type crystalline pattern, but it significantly increased the relative crystallinity of LRS (crystallinity: 12.25–43.04). The short‐range order of LRS (R 1047/1022 :1.99–4.17, R 998/1022 : 7.23–11.05) was enhanced by HMT. HMT treatment resulted in an increase in gelatinization temperature and enthalpy, as well as water and oil absorption capacities, and pasting temperatures and viscosity of LRS, while reducing swelling power and solubility. Meanwhile, HMT‐modified LRS demonstrated lower G' and G″ values with tanδ<1. The resistant starch (RS) content decreased after HMT treatment, but had no impact on the total content of slowly digestible starch (SDS) and RS. Furthermore, when incorporating HMT‐modified LRS into SPSNs, these noodles displayed lower cooking loss, shorter cooking time, higher swelling index, and softer texture. Therefore, HMT‐modified LRS can be effectively utilized as a texture‐improving agent for SPSNs targeting elderly consumers.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"78 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148305657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isolation of an Exopolysaccharide From <i>Inonotus hispidus</i> Fermentation Broth and Its Antiproliferative Activity Against Hepatocellular Carcinoma Cell Line","authors":"Hongzhen Guo, Bolin Wei, Liyan Liu, Ke Shen, Zhaomei Wang","doi":"10.1002/star.70206","DOIUrl":"https://doi.org/10.1002/star.70206","url":null,"abstract":"ABSTRACT The antitumor activity of fungal polysaccharides has attracted considerable attention due to their high efficacy and low side effects. In this work, an extracellular polysaccharide fraction EPS‐3, exhibiting significant antiproliferative activity was obtained from Inonotus hispidus ( I. hispidus ) fermentation broth through an activity‐guided separation method. EPS‐3 was identified as an anionic, glucosyl‐branched mannoglucan polysaccharide composed of glucose, mannose, and glucuronic acid in the molar ratio of 1:0.19:0.04. It contains 1,4‐linked glucosyl and α ‐1,4/1,6‐linked mannosyl units and has a weight‐average molecular weight of 99 kDa. In HepG2 cancer cell culture, EPS‐3 reduced HepG2 cell viability by 51.68% at 300 µg/mL. EPS‐3 inhibited HepG2 cells proliferation by inducing apoptosis via cell cycle arrest through a mitochondria‐mediated caspase‐dependent pathway as evidenced by the excessive production of reactive oxygen species (ROS), the decrease in mitochondrial membrane potential and the elevated expression of apoptosis‐related proteins induced by EPS‐3 in HepG2 cells. Taken together, the I. hispidus ‐derived exopolysaccharide significantly contributes to the suppression of hepatic tumor cells and, therefore, may be further developed as a promising functional food component or an antitumor adjuvant for the prevention or treatment of liver cancer.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"78 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147900319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Fatty Acid Chain Length and Complexation Temperatures on Sorghum Starch‐Fatty Acid Resistant Starch Nanoparticles","authors":"Yutong Wei, Zihan Tao, Qixing Wang, Tiehua Zhang, Xiaoxia Yan","doi":"10.1002/star.70212","DOIUrl":"https://doi.org/10.1002/star.70212","url":null,"abstract":"ABSTRACT In this study, sorghum starch‐fatty acid complex resistant starch nanoparticles were synthesized used sorghum starch and fatty acid with different chain length (lauric acid, palmitic acid, and stearic acid) at temperatures of 30°C, 60°C, and 90°C. The complex index (CI) was evaluated, then the in vitro digestibility and physicochemical properties of the prepared sorghum starch‐fatty acid complex resistant starch nanoparticles were characterized to elucidate the effects of complexation temperature and fatty acid chain length. Results indicated that higher complexation temperatures and shorter fatty acid chain significantly increased the CI value. Correspondingly, rapidly digestible starch (RDS) content of sorghum starch‐fatty acid complex nanoparticles showed a decreasing trend with decreasing fatty acid chain length at complexation temperature of 90°C, indicated that the molecular chain of starch could fully extend and it was conducive to the formation of the amylose‐fatty acid single helix structure at 90°C. Additionally, the nanoparticles showed a V‐type crystalline structure with enhanced thermal stability as the formation of complex. This finding is important for the study of sorghum starch‐fatty acid complex, and laid the foundation for its application in low‐glucose foods.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"78 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Quinoa Flour on Properties of the Dough and Fresh Wet Noodles From Silver Carp Surimi","authors":"Siyu Bai, Yujing Yang, Weiqi Li, Qian Zhang, Aaysha Ihsan, Linli Du, Jie Zheng, Aijun Hu","doi":"10.1002/star.70166","DOIUrl":"https://doi.org/10.1002/star.70166","url":null,"abstract":"ABSTRACT This study investigated the effect of quinoa flour addition, regarding the rheological behaviors of silver carp surimi dough along with the quality traits of fresh wet noodles, including color, cooking properties, textural properties, pasting properties, flavor profile, and in vitro digestibility. The results from dynamic rheological measurements indicated that quinoa flour disrupted the protein network or surimi structure, leading to a reduction in the dough elasticity. Additionally, quinoa flour caused a significant darkening in the noodle color. As the quinoa flour content increased, the amount of cooking loss of fresh wet noodles increased, while the water absorption was decreased. Quinoa flour also increased peak viscosity, final viscosity, and pasting temperature, although the minimum viscosity first decreased before increasing. The optimal quality of fresh wet noodles was observed at a 10% quinoa flour addition. Furthermore, the analysis revealed that noodles with quinoa flour were more sensitive to long‐chain alkanes, resulting in notable flavor differences. The in vitro digestion experiments showed that after 180 min, the hydrolysis rate of quinoa surimi noodles reached a peak of 87.38%. In comparison to wheat‐based noodles, quinoa surimi noodles showed a 17.33% increase in rapidly digestible starch and a 13.98% increase in slowly digestible starch, while the content of resistant starch went down by 45.39%. All these findings offered critical theoretical support for the development and application in quinoa‐enhanced noddle products.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70166","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structures and Adsorption Properties of Porous Cassava Starch via Ball Milling and Ultrasound‐Assisted Enzymatic Hydrolysis","authors":"Yuxin Liu, Jianglong Wang, Rulong Wu, Qinghua Pan, Zesheng Liang","doi":"10.1002/star.70156","DOIUrl":"https://doi.org/10.1002/star.70156","url":null,"abstract":"ABSTRACT The porous cassava starch was prepared through the synergistic actions of ball milling and ultrasound‐assisted enzymatic hydrolysis. The surface of starch granules became rough, forming grooves and even developing porous structures. Additionally, the size of the starch granules decreased, and the spherulitic structures were damaged. The melting peak temperature of the porous starch enhanced, while the melting enthalpy and crystallinity significantly decreased. The carbon element (C) content decreased whereas the oxygen element content (O) increased. The amylose content and hydrolysis degree enhanced, while the amylopectin content reduced. The solubility of the porous starch improved, but the swelling declined. The oil absorption, water absorption, and methylene blue (MB) adsorption capacities enhanced. The MB adsorption behavior of the starch samples was better described by the pseudo‐second‐order kinetic model and the Langmuir isotherm model. The MB adsorption process of the modified starch demonstrated an exothermic characteristic.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Ultrasound‐Assisted Water Solvent Extraction and Bioactivities of Polysaccharide From <i>Eleusine indica</i> (L.) Gaertn","authors":"Yanqu Cai, H. L. Chen, H. L. Chen, Yao Wen, Haiyun Chen, Haiyun Chen","doi":"10.1002/star.70144","DOIUrl":"https://doi.org/10.1002/star.70144","url":null,"abstract":"ABSTRACT To contribute to the development of natural plants in the field of medicine, the study investigates optimization of the best process of extracting polysaccharides of Eleusine indica (L.) Gaertn polysaccharide (EIGP) with water as a solvent and the bioactivity of EIGP in vitro. EIGPs were extracted by an ultrasonic‐assisted method using water as a solvent; a one‐factor experiment was carried out first, and then a response surface experiment was designed according to the four‐factor and three‐level design by using the Design‐Expert software. The polysaccharide extract of Eleusine indica (L.) Gaertn (EIG) was eluted with a DEAE column and Sephadex G‐75 column to obtain the purity of polysaccharides. The purified polysaccharide was then subjected to preliminary antioxidant and hypoglycemic activities by enzyme inhibition and in vitro free radical scavenging assays. The optimal extraction conditions were ultrasonic power of 240 W, solid–liquid ratio of 1:17 g/mL, time of 31 min, and temperature of 50°C, under which the polysaccharide extraction rate of EIG was 11.50% and the purity was 73.45%. In the bioactivity study of polysaccharides, the results were as follows: in the α‐glucosidase inhibitory activity assay, the IC 50 of these polysaccharides and acarbose were measured to be 59.84 and 4.4 × 10 −4 mg/mL, respectively; in the α‐amylase inhibitory activity assay, the IC 50 of these polysaccharides and acarbose were measured to be 59.98 and 0.2173 mg/mL; in the DPPH• radical scavenging activity assay, the IC 50 of the polysaccharide and Vitamin C (VitC) were measured to be 43.95 and 0.0126 mg/mL, respectively; in the ABTS• + scavenging assay, the IC 50 of the polysaccharide and VitC were measured to be 0.4188 and 0.004 mg/mL, respectively. In this thesis, the process of extracting polysaccharides from EIG with water as a solvent was investigated and optimized. The bioactivity study experiments showed that EIGPs‐1, purified from EIG, have certain antioxidant and hypoglycemic activity.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70144","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dry Etherification for Starch Modification: Significantly Improve Its Hydrophobic Properties and Application in Bath Powder","authors":"Weiming Chen, Yi Jiang, Shahid Ahmed Junejo, Xiangze Jia, Qiang Huang","doi":"10.1002/star.70124","DOIUrl":"https://doi.org/10.1002/star.70124","url":null,"abstract":"ABSTRACT The effect of the dry etherification modification (DEM) method on the structural properties (i.e., molecular structure, crystal structure, morphology of the granules, thermal properties, and powder properties) of normal maize starch (NMS), and the prospects of etherified starch (HS‐HeD) in bath powder application were investigated. The results showed that DEM treatment mainly occurred on the surface of NMS and did not significantly destroy the original crystalline structure, which the characteristic A‐type crystalline peaks of the sample was appeared in XRD patterns at 15°, 17°, 18°, and 23° with a relative crystallinity of appropriate 33%, and remained the thermal properties and viscosity of NMS. In addition, after DEM treatment, the repose angle, the bulk density, and the compact density of the starch decreased from 45.06° to 26.10°, increased from 0.50to 0.61 g/mL, and increased from 0.81 to 0.89 g/mL, respectively. HS‐HeD had the highest hydrophobicity (contact angle, CA = 104.99°) at a pH level of 10.50, a reaction time at 120 h, and a reaction temperature at 120°C. It was further applied for the bath powder application. The performance of the laboratory prepared bath powder (with 80% HS‐HeD) was similar to that of the commercially bath powder (D50 value of 12.50 ± 0.02 µm and a composite score of 68.8), indicating a good suitability and avoiding the introduction of harmful metals. These findings demonstrated that DEM is a viable approach and HS‐HeD showed a valuable potential application in green daily necessities fields.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147916443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural Characterization and Properties of Pullulan/Curdlan Blend Films and the Coating for Cherry Tomato Preservation","authors":"Kai Chen, Yanlin Tian, Hong Qian, Shibo Qiu, Gang Wei, Kao Wu, Junping Yin, Fatang Jiang","doi":"10.1002/star.70121","DOIUrl":"https://doi.org/10.1002/star.70121","url":null,"abstract":"ABSTRACT Fruits and vegetables (F&amp;V) are prone to moisture loss and deterioration at postharvest. The strategy of a composite coating based on a single chain‐triple helix network was applied to inhibit water escape and respiration of F&amp;V. In this study, pullulan (PUL) with a high oxygen barrier was incorporated with the hydrophobic curdlan (CUD) to prepare the PC solutions and films. The results indicated that the linear PUL molecules were entangled with the CUD triple‐helix micelle network, forming a continuous, dense three‐dimensional network based on hydrogen bonds, and showing good biocompatibility. The addition of CUD enhanced the surface roughness of PC films, and significantly improved the elongation at break by 89%, hydrophobicity, water vapor and oxygen barrier, and thermal stability. Overall, the P 7 C 3 coating was selected for the cherry tomato preservation, significantly delaying weight loss by 2.5% and ascorbic acid decline by 16.8%, maintaining firmness, total solids, and acid content. The coating significantly inhibited respiratory intensity and sustained the sensory attributes (appearance, texture, taste, and smell) of cherry tomatoes at a high level, which suggested that the P 7 C 3 coating can effectively extend the shelf life of cherry tomatoes. This work would provide a reference for the application of pullulan and curdlan complex in F&amp;V preservation and show a good prospect.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147904902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Esterified Chestnut Starch Synthesis Using Response Surface Methodology and Its Application to Biodegradable Materials","authors":"Na Hu, Weiqing Liu, Erjun Tang, Luning Li, Yuan Miao, Xuteng Xing, Xinying Liu, Yali Yao, Huahao Shao, Linda L. Jewell","doi":"10.1002/star.70111","DOIUrl":"https://doi.org/10.1002/star.70111","url":null,"abstract":"ABSTRACT Green food packaging materials with the advantages of facile degradation and sustainable recycling are widely used, among which biodegradable materials made from starch are attracting increasing attention, and increasing the hydrophobicity of starch plays an important role in improving the comprehensive performance of starch‐based materials. In this study, esterified chestnut starch (ECS) has been prepared via ultrasonication and citric acid esterification of chestnut starch (CS), and the process conditions were optimized using response surface analysis. The optimum process conditions were: Reaction time, 5.2 h; citric acid dosage, 31%; reaction temperature, 132°C; and the highest degree of substitution (DS) of ECS, 0.329. Fourier transform infrared (FTIR) spectroscopy and x‐ray photoelectron spectroscopy (XPS) have shown that the ‐COOH group of citric acid was esterified by the ‐OH group of CS. x‐ray diffraction (XRD) showed that the crystalline morphology of starch changes after ultrasonication and esterification. Scanning electron microscopy (SEM) showed that the surface of the starch granules of ECS after ultrasonication and esterification became roughened and ruptured. The thermal stability of ECS with the highest DS decreased slightly and the hydrophobic contact angle reached 108.04°. The prepared ECS was added to thermoplastic starch to prepare starch film materials and their related physicochemical properties were investigated. When ECS (DS = 0.329) was added to thermoplastic starch at 40 wt%, the resulting film exhibited optimal light transmittance, peak tensile strength (TS), superior stability, and enhanced water resistance. These properties provide a new option for the application of starch in biodegradable materials.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147893445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}