Starch - Stärke最新文献_第2页

Enhancing the Characteristics of Starch‐Based Films With Hydrophilic and Hydrophobic Carbon Black 亲疏水炭黑增强淀粉基薄膜性能的研究

Starch - Stärke Pub Date : 2025-09-01 DOI: 10.1002/star.70101

Zong‐qiang Fu, Xiadong Xu, Yi Li, Zi‐xu Zheng, Dong‐ming Gao, Gang Li, Feifei Li

{"title":"Enhancing the Characteristics of Starch‐Based Films With Hydrophilic and Hydrophobic Carbon Black","authors":"Zong‐qiang Fu, Xiadong Xu, Yi Li, Zi‐xu Zheng, Dong‐ming Gao, Gang Li, Feifei Li","doi":"10.1002/star.70101","DOIUrl":"https://doi.org/10.1002/star.70101","url":null,"abstract":"ABSTRACT This study aimed to improve the properties of starch‐based films by incorporating hydrophilic and hydrophobic carbon black (CB) at varying concentrations. The apparent viscosity of the film‐forming dispersions increased with the addition of CB. Morphological analysis revealed that hydrophilic CB exhibited better dispersion within the film matrix compared to hydrophobic CB. However, the presence of CB agglomerations led to an increased friction coefficient of the film. Fourier transform infrared (FTIR) spectroscopy indicated that interactions existed between the CB and the starch matrix, with hydrophilic CB enhancing these interactions. As the CB content increased, both the glass transition temperature (Tg) and puncture resistance increased. The starch‐based films containing CB demonstrated low UV‐Vis light transmittance. The tensile strength increased from 1.26 to 7.51 MPa as the hydrophilic CB content increased from 0% to 40%. The presence of CB reduced the water vapor permeability from 9.07 × 10 −13 g −1 s −1 Pa −1 to 5.10 × 10 −13 g −1 s −1 Pa −1 , while the water contact angle increased from 37.50° to 61.83°. Additionally, the water solubility index and moisture content decreased with increasing CB content. The results suggested that CB enhanced the mechanical and water resistance properties of the starch‐based films.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147332522","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}

引用次数: 0

A Novel Method for Calculating Crystallinity of V‐Type Crystalline Starch by X‐Ray Diffraction 用X射线衍射计算V型结晶淀粉结晶度的新方法

Starch - Stärke Pub Date : 2025-08-30 DOI: 10.1002/star.70108

Youcai Zhou, Zhihong Chen, Ruiyao Cui, Leiwen Xiang, Wentao Chen

{"title":"A Novel Method for Calculating Crystallinity of V‐Type Crystalline Starch by X‐Ray Diffraction","authors":"Youcai Zhou, Zhihong Chen, Ruiyao Cui, Leiwen Xiang, Wentao Chen","doi":"10.1002/star.70108","DOIUrl":"https://doi.org/10.1002/star.70108","url":null,"abstract":"ABSTRACT The crystallinity of V‐type crystalline starch has a significant impact on its functionalities. However, current methods exhibited varying degrees of accuracy in determining the crystallinity, each with their own cons and pros. This study aimed to develop a novel method using x‐ray diffraction (XRD) patterns to precisely calculate the crystallinity of V‐type crystalline starch in three steps: (i) normalizing the XRD intensity of V‐type crystalline starch and amorphous starch at a specific point, (ii) subtracting the normalized XRD patterns of amorphous starch from V‐type crystalline starch to obtain the crystalline subpattern, and (iii) calculating the crystallinity by assessing the area ratio of the crystalline subpattern to the normalized pattern of V‐type crystalline starch. The results found that certain points in the XRD patterns, such as 10°, 15°, 24°, and 25° (2 θ ), could not be used for the normalization as they resulted in negative peaks in crystalline subpatterns. Notably, the point at 16° (2 θ ) could be used for the normalization to generate crystalline subpatterns without negative peaks. Furthermore, the crystallinity of V‐type crystalline starch, which was calculated using the proposed method with the point at 16° (2 θ ) for the normalization, showed a high correlation with the complex index of V‐type crystalline starch (Pearson's coefficient of 0.997), confirming the accuracy of this measurement approach. Findings will provide a feasible pathway to accurately calculate the crystallinity of V‐type crystalline starch.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331843","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}

引用次数: 1

Comparative Study on the Impact of Ferulic Acid on the Physicochemical Properties of Various Starch Types 阿魏酸对不同类型淀粉理化性质影响的比较研究

Starch - Stärke Pub Date : 2025-08-07 DOI: 10.1002/star.70091

Dandan Wang, Yihan Zhou, Mengyu Liu, Yanwen Wu, Jie Ouyang

{"title":"Comparative Study on the Impact of Ferulic Acid on the Physicochemical Properties of Various Starch Types","authors":"Dandan Wang, Yihan Zhou, Mengyu Liu, Yanwen Wu, Jie Ouyang","doi":"10.1002/star.70091","DOIUrl":"https://doi.org/10.1002/star.70091","url":null,"abstract":"ABSTRACT This study investigated the effects of ferulic acid (FA) on the structure, function, and in vitro digestibility of various starch types, including A‐type starches such as rice starch and waxy rice starch with differing amylose contents, as well as B‐type potato starch and C‐type pea starch, which have distinct crystalline structures. The incorporation of FA reduced the thermal stability, pasting properties, and swelling power across all four starch types. Microscopic observations indicated that surface damage in the starch‐FA complexes was more severe compared to the control samples. FA incorporation transformed the crystal structure of rice starch and waxy rice starch from A‐type to B + V‐type, while pea starch also shifted from C‐type to B + V‐type. In contrast, potato starch retained its B‐type structure, but the relative crystallinity was reduced. Additionally, the starch‐FA complexes exhibited a decreased in vitro digestibility. This study offers valuable insights into how exogenous polyphenols, particularly FA, modulate starch structure and digestibility. These findings establish a foundation for developing polyphenol‐enriched functional foods with a low glycemic index.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70091","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878141","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}

引用次数: 0

Combined Effects of α‐Amylase Hydrolysis and Removal of Starch Granule‐Associated Proteins on the Retrogradation Characteristics of Lotus Rhizome Starch α‐淀粉酶水解和淀粉颗粒相关蛋白去除对莲藕淀粉降解特性的联合影响

Starch - Stärke Pub Date : 2025-08-07 DOI: 10.1002/star.70081

Ruibing Duan, Amira Mohammed, Jie Li, Shoulei Yan

{"title":"Combined Effects of α‐Amylase Hydrolysis and Removal of Starch Granule‐Associated Proteins on the Retrogradation Characteristics of Lotus Rhizome Starch","authors":"Ruibing Duan, Amira Mohammed, Jie Li, Shoulei Yan","doi":"10.1002/star.70081","DOIUrl":"https://doi.org/10.1002/star.70081","url":null,"abstract":"ABSTRACT The objective of this study was to investigate the impact of α‐amylase hydrolysis and the removal of starch granule‐associated proteins (SGAPs) on the retrogradation behavior of lotus rhizome starch (LS). The results showed that α‐amylase hydrolysis of starch (eLS) caused cracks in the granules and reduced viscoelasticity. Removing SGAPs decreased the starch outer shell and inner amylose content and slightly increased viscosity and crystallinity (from 21.2% to 31.6%). DSC and low‐field nuclear magnetic resonance (LF‐NMR) analysis indicated that LS after SGAPs removal (LSP) exhibited the lowest migration of water and the least degree of retrogradation. Rheological experiments demonstrated that the viscoelasticity of LSP remained stable both before and after retrogradation, whereas the viscoelasticity of eLS increased significantly. LSP exhibited no change in turbidity, whereas the turbidity and viscosity of eLS increased significantly. In conclusion, the removal of SGAPs served as an effective strategy for mitigating LS retrogradation while preserving viscoelastic properties.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70081","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879329","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}

引用次数: 0

Stearic Acid‐Modified Cellulose Enhanced With Apple Pomace Polyphenols and Water Chestnut Starch Composite Films for Improved Barrier Properties and Fruit Preservation 硬脂酸改性纤维素与苹果渣多酚和荸荠淀粉复合膜增强，用于改善阻隔性能和水果保鲜

Starch - Stärke Pub Date : 2025-07-13 DOI: 10.1002/star.70067

Ge Yan, Qifeng Chen

{"title":"Stearic Acid‐Modified Cellulose Enhanced With Apple Pomace Polyphenols and Water Chestnut Starch Composite Films for Improved Barrier Properties and Fruit Preservation","authors":"Ge Yan, Qifeng Chen","doi":"10.1002/star.70067","DOIUrl":"https://doi.org/10.1002/star.70067","url":null,"abstract":"ABSTRACT In this study, polyphenols extracted from apple waste were blended with modified nanocellulose and modified microcrystalline cellulose to produce composite films based on water chestnut starch. Thermogravimetric analysis indicated that the addition of polyphenols from apple residue could enhance the heat endurance of the water chestnut starch film. The study findings suggested that the incorporation of M‐NCC led to a 24.35% boost in the tensile strength of the finished films, while that with M‐MCC increased by 55.17%. The hydrophobic properties were improved due to the introduction of non‐polar carbon chains and hydrophobic ester groups, resulting in respective increases in the surface contact angle of 22.66% and 24.94%. The incorporation of polyphenols from apple residue led to a 16.05% increase in the water solubility of the starch film, and the incorporation of M‐NCC and M‐MCC resulted in a decrease in the water solubility of the composite films by 19.04% and 30.79%, respectively. Moreover, the DPPH free radical scavenging rates of the films containing apple polyphenols (P, PN, and PM) were increased by 164.7%, 163.3%, and 134.7%, demonstrating excellent antioxidant properties. These findings suggested that the combination of apple pomace polyphenols and cellulose nanocrystals offered an optional approach for preparing food packaging films.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147332933","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}

引用次数: 0

Development of Alkali‐Modified Starch and Konjac Glucomannan Antibacterial Films Loaded With Cinnamon Essential Oil for Sustainable Food Packaging 肉桂精油碱变性淀粉和魔芋葡甘露聚糖抗菌膜的研制

Starch - Stärke Pub Date : 2025-07-06 DOI: 10.1002/star.70069

Lilin Zhang, Boyu Yang, Hongyan Chen

{"title":"Development of Alkali‐Modified Starch and Konjac Glucomannan Antibacterial Films Loaded With Cinnamon Essential Oil for Sustainable Food Packaging","authors":"Lilin Zhang, Boyu Yang, Hongyan Chen","doi":"10.1002/star.70069","DOIUrl":"https://doi.org/10.1002/star.70069","url":null,"abstract":"ABSTRACT Although the starch‐based polysaccharide material has the advantages of environmental protection, its high hydrophilicity and low mechanical strength limit its practical application in the field of packaging. In this study, the biodegradable antibacterial composite films were successfully produced by modifying starch and konjac glucomannan (KGM) with sodium hydroxide and loading with cinnamon essential oil (CEO). The characterization results of the composite films showed that after alkali treatment of starch and KGM, a more dense network structure could be established with CEO through hydrogen bonding and electrostatic interaction. Compared with the starch/KGM composite film, the tensile strength of the composite film was increased by 36%, the surface hydrophobicity was improved by 14.9%, and the ultraviolet transmittance was reduced by 20%. Furthermore, the incorporation of CEO endowed the films with remarkable antibacterial properties, enabling their application in strawberry preservation to extend postharvest shelf life. After 5 days of sealing, the strawberries showed no decay and maintained a vitamin C content of 135 mg/100 g. Accordingly, the modification of starch and KGM by sodium hydroxide could improve the hydrophobicity and mechanical properties of the composite film, which could be used as an effective strategy for designing biodegradable polysaccharide composite packaging materials.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70069","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333054","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}

引用次数: 0

Effect of Chemical Structures of Polyols on Microstructures, Plasticizing Effectiveness, and Thermal Properties of Potato Starch Film 多元醇的化学结构对马铃薯淀粉膜微观结构、增塑性和热性能的影响

Starch - Stärke Pub Date : 2025-05-19 DOI: 10.1002/star.70038

Jun Fu, Yiwen Yang, Qingfei Duan, Huifang Xie, Xinyi Dong, Mahafooj Alee, Hong‐Sheng Liu, Long Yu

{"title":"Effect of Chemical Structures of Polyols on Microstructures, Plasticizing Effectiveness, and Thermal Properties of Potato Starch Film","authors":"Jun Fu, Yiwen Yang, Qingfei Duan, Huifang Xie, Xinyi Dong, Mahafooj Alee, Hong‐Sheng Liu, Long Yu","doi":"10.1002/star.70038","DOIUrl":"https://doi.org/10.1002/star.70038","url":null,"abstract":"ABSTRACT Various polyols have been evaluated as plasticizers for starch films. However, the influence of their chemical structures on plasticizing effectiveness and thermal properties remains incompletely understood. A jigsaw puzzle defect is how the chemical structures of variations of polyols, such as the position of hydroxyl groups (–OH) along the polyol chain and the presence of linear versus ring structures, affect the performance of starch materials. In this study, two groups of polyols with distinct isomeric structures were selected as model compounds: (1) di‐alcohol pentanediols with varying positions of –OH on the carbon chain; and (2) hexanols featuring linear and various ring structures. The results showed that different pentanediols exhibited lower plasticizing efficiency, due to their longer alkyl chain (–R), whereas sorbitol, characterized by multiple –OH and a flexible linear structure, demonstrated superior plasticizing efficiency. These polyols did not affect the gelatinization temperature of starch, as water remained the primary factor influencing this process. However, the addition of polyols results in a decrease in both the glass transition temperature and crystallinity of starch, indicating more effective disruption of the rigid crystalline regions within the starch matrix. Low‐field nuclear magnetic resonance (LF‐NMR) relaxometry confirmed that in multiplasticizer systems, water protons interacted not only with –OH in starch but also with those in the polyols. This study enhances the understanding of plasticization in hydroxyl‐containing polymers and provides valuable insights for developing starch‐based materials.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333205","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}

引用次数: 1

Effects of Staged Fermentation With Multistrains on the Physicochemical Characteristics and In Vitro Inhibitory Activity on Advanced Glycation End‐Products (AGEs) Formation of Buckwheat 多菌种分阶段发酵对荞麦理化特性及对晚期糖基化终产物（AGEs）形成体外抑制活性的影响

Starch - Stärke Pub Date : 2025-05-13 DOI: 10.1002/star.70023

Duqin Zhang, Zhujiang Shen

{"title":"Effects of Staged Fermentation With Multistrains on the Physicochemical Characteristics and In Vitro Inhibitory Activity on Advanced Glycation End‐Products (AGEs) Formation of Buckwheat","authors":"Duqin Zhang, Zhujiang Shen","doi":"10.1002/star.70023","DOIUrl":"https://doi.org/10.1002/star.70023","url":null,"abstract":"ABSTRACT To utilize various physiological and biochemical properties of multistrains, staged fermentation was carried out on buckwheat dehulled seed (BDS) and whole seed (BWS) with Aspergillus oryzae , Rhizopus oryzae , and Bacillus subtilis , Saccharomyces cerevisiae , and Lactobacillus plantarum . Effects of staged fermentation on physicochemical characteristics and in vitro inhibitory activity on advanced glycation end‐products (AGEs) formation of BDS and BWS, as well as their correlations were evaluated. BWS was dehulled to prepare BDS, however, they showed quite different results. The crystallinity of BDS increased from 3.10% to 5.59%, which decreased from 6.87% to 6.15% in BWS after fermentation. Breakdown viscosity was only detected in fermented BWS according to rapid visco‐analyzer (RVA) results, suggesting a higher fermentation level extended into endosperm compared to BDS. Staged fermented BWS showed higher and lower in vitro inhibitory activities on AGEs formation in bovine serum albumin/glucose (BSA/glucose) and BSA/MGO systems, respectively, compared to one‐time fermentation with mixed strains. This indicated that the ability of BWS in inhibiting AGEs formation at middle stage decreased, but it recovered to maximum at final stage. Correlation analysis showed protein and flavonoid contents played major roles in inhibition of AGE formation in BDS, whereas soluble dietary fiber (SDF), flavonoid, and phenolic contents were more effective for BWS.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147902233","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}

引用次数: 0

Impact of Antifreeze Protectant Addition on the Pore Structure Formation and Air Filtration‐Related Properties of Konjac Glucomannan/Starch Aerogel 添加防冻保护剂对魔芋葡甘露聚糖/淀粉气凝胶孔隙结构形成及空气过滤相关性能的影响

Starch - Stärke Pub Date : 2025-04-11 DOI: 10.1002/star.70014

Junjie Cheng, Zihan Yu, Bo Wu, Hong Qian, Ru Wang, Xinghong Ding, Kao Wu, Junping Yin, Fatang Jiang

{"title":"Impact of Antifreeze Protectant Addition on the Pore Structure Formation and Air Filtration‐Related Properties of Konjac Glucomannan/Starch Aerogel","authors":"Junjie Cheng, Zihan Yu, Bo Wu, Hong Qian, Ru Wang, Xinghong Ding, Kao Wu, Junping Yin, Fatang Jiang","doi":"10.1002/star.70014","DOIUrl":"https://doi.org/10.1002/star.70014","url":null,"abstract":"ABSTRACT Both pore size and size distribution evenness are of great importance to achieve the desirable performance of aerogels. For aerogels prepared by freeze‐drying techniques, the pore formation is directly related to the control of ice crystal formation during the freezing process. This study aimed to compare the impacts of the addition of three kinds of antifreeze protectants (trehalose, L‐Lysine monohydrochloride, and hydroxypropyl methylcellulose [HPMC]) on the ice crystal formation of the frozen konjac glucomannan/starch sol, and the pore characteristics of the corresponding aerogels. Results showed that HPMC addition caused bubbles in the sol and led to small holes in the aerogel pore walls, which weakened the air filtration property. Both trehalose and L‐lysine additions contributed to the smaller ice crystal sizes in the frozen sol and the corresponding aerogel pore size became smaller and more even. However, stronger molecular interactions were observed between trehalose and aerogel components, favoring the strongest compressive strength. Also, trehalose addition showed an overall better air filtration performance. Therefore, trehalose might be a promising choice to improve the pore size distribution of air filtration polysaccharide‐based aerogels.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70014","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333055","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}

引用次数: 0

Microcapsule Prepared by Extruding Starch and β‐Carotene Improved Quality of Chicken Sausage 淀粉和β -胡萝卜素挤压制备微胶囊提高了鸡肉香肠的品质

Starch - Stärke Pub Date : 2025-03-21 DOI: 10.1002/star.70005

Tianci Wang, Zhongheng Sun, Jialin Song, Chengye Ma, Shanfeng Chen, Hongjun Li, Dongliang Zhang

{"title":"Microcapsule Prepared by Extruding Starch and β‐Carotene Improved Quality of Chicken Sausage","authors":"Tianci Wang, Zhongheng Sun, Jialin Song, Chengye Ma, Shanfeng Chen, Hongjun Li, Dongliang Zhang","doi":"10.1002/star.70005","DOIUrl":"https://doi.org/10.1002/star.70005","url":null,"abstract":"ABSTRACT The β‐carotene microcapsules (ESCs) were prepared by extrusion and employed in the chicken sausage to study its antioxidant capacity in preventing fat and protein oxidation. The sustained‐release kinetics of ESC and its ability to scavenge ABTS free radicals were studied at 20°C and 37°C. The particle size of microcapsules showed a decreasing tendency during the release process, and the particle size distribution of the microcapsules tended to be concentrated. ESCs were added into chicken sausage, and their antioxidant capacity was investigated after high‐temperature treatment at 60°C and 100°C. The addition of ESCs affected the chromaticity value and texture of chicken sausage, showing the approximate inhibitory capacity as ESB. Infrared spectroscopy illustrated the antioxidant mechanism of ESCs by investigating the changes in the bonding between protein molecules and the protein secondary structure. β‐carotene encapsulated by starch had good protection ability on the secondary structure of beta‐sheet and alpha‐helix. The microstructure of chicken sausage suggested that the addition of ESCs did not damage the structure of chicken sausage. Therefore, ESC is a potential natural antioxidant that can delay the oxidative deterioration and quality degradation of chicken sausage.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147906846","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}

引用次数: 0