Starch - Stärke最新文献

{"title":"Masthead: Starch ‐ Stärke 1–2/2024","authors":"","doi":"10.1002/star.202470026","DOIUrl":"https://doi.org/10.1002/star.202470026","url":null,"abstract":"","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139540521","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":"Editorial Board: Starch ‐ Stärke 1–2/2024","authors":"","doi":"10.1002/star.202470025","DOIUrl":"https://doi.org/10.1002/star.202470025","url":null,"abstract":"","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139636108","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":"Contents: Starch ‐ Stärke 1–2/2024","authors":"","doi":"10.1002/star.202470027","DOIUrl":"https://doi.org/10.1002/star.202470027","url":null,"abstract":"","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139540028","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":"Modification, Structural Characterizations, and Biological Activities of Sulfated Polysaccharides: A Review","authors":"Zitong Hao, Shasha Dai, Jiaqi Tan, Yuchao Gao, Yumei Sang, Hongkun Xue","doi":"10.1002/star.202300116","DOIUrl":"https://doi.org/10.1002/star.202300116","url":null,"abstract":"Polysaccharides are another important class of bioactive macromolecules in organisms, in addition to proteins and nucleic acids. Numerous studies have confirmed that polysaccharides have various biological activities, including anti‐inflammatory, antiviral, antioxidant, immunomodulatory, anticancer, and other activities, which have attracted the attention of researchers in the biomedical field. In the past decade, increasing researches have found that sulfation modification can improve many physicochemical properties of polysaccharides, significantly enhance their original biological activities, and even generate new activity. Hence, sulfated polysaccharides have attracted more and more attention. A systematic review of the latest research progress and future development prospects of sulfated polysaccharides is very essential to better understand them. Hence, the study has systematically summarized current knowledge about synthesis, structural characteristics, biological activities, and potential molecular mechanisms of sulfated polysaccharides. This review provides some valuable insights and important guidance for the further study of sulfated polysaccharides.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138947967","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":"Physical Pretreatment on Common Bean Starch at Acid Hydrolyzed Nanocrystals Structure and Properties","authors":"V. Z. Pinto, Camila Costa Pinto, Sérgio Michielon de Souza, Khalid Moomand, B. Biduski, Gustavo Henrique Fidelis dos Santos, Alvaro Renato Guerra Dias","doi":"10.1002/star.202300204","DOIUrl":"https://doi.org/10.1002/star.202300204","url":null,"abstract":"Starch nanocrystals (SNC) are insoluble platelets with crystalline structures produced by acid hydrolysis. Pretreatments, including heat–moisture treatment (HMT), annealing (ANN), and sonication (SNT) can be used to improve SNC properties. They investigate the impact of these pretreatments on SNC structure and properties, including hydrolysis kinetics and yield, molecular structure, infrared spectroscopy, crystallinity (Xc), and thermal stability. Hydrolysis of native and pretreated starches followed a two‐phase first‐order model with an initial rapid stage and a slower second stage based on the k‐values. SNC yield is improved by at least 180% than previously reported. HMT SNC yield is 42.3% while native SNC is 35.2%. Structural analysis reveals that SNC displayed an A‐type structure with increased Xc. However, prolonged acid hydrolysis (7 days) reduces Xc by breaking long molecular chains into shorter glucose ones, reducing SNC yield. Melting temperatures (Tp) of pretreated SNC increase after 5 days of hydrolysis. Pretreated carioca bean starch shows advantages for SNC production after 5 days of hydrolysis, reaching good yield and Xc. HMT and SNT prove effective in improving hydrolysis yield and thermal stability, while ANN slightly accelerates SNC production. Their findings provide valuable insights into optimizing pretreatments for enhancing SNC properties and expanding their applications.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952783","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":"Acid Hydrolyzed Pearl Millet Starch Nanoparticles: Synthesis and Characterization","authors":"Prafull Chavan, Archana Sinhmar, Rahul Thory, Somesh Sharma, Sakshi Sukhija, Gurvendra Pal Singh, Krishna Aayush, Jay Singh, Deepak Kumar","doi":"10.1002/star.202300172","DOIUrl":"https://doi.org/10.1002/star.202300172","url":null,"abstract":"Abstract The amylose content in native starch is reduced through hydrolysis, impacting its physicochemical properties. Starch nanoparticles exhibit enhanced water and oil absorption capacities, attributed to increased hydrolysis and subsequently higher solubility. Moreover, the swelling power of starch nanoparticles is notably higher, indicating improved functionality. Pasting properties are altered, with reduced peak viscosity, breakdown viscosity, and setback viscosity in modified starches. Dynamic light scattering reveals a significant reduction in particle size for starch nanoparticles compared to native starch. Morphological analysis using field emission‐scanning electron microscopy (FE‐SEM) highlights distinct granule shapes and surfaces between the two starch types. The X‐ray diffraction patterns confirm an A‐type crystalline structure in both native and modified starches. Fourier transform infrared (FTIR) spectroscopy verifies no significant difference in functional groups due to extraction or hydrolysis methods. This comprehensive investigation provides valuable insights into the chemical modification of pearl millet starch, shedding light on its potential applications in various industries, including food and pharmaceuticals.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135292104","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":"Starch Foams and Their Additives: A Brief Review","authors":"Camila da Silva Figueiró, Carmen Iara Walter Calcagno, Ruth Marlene Campomanes Santana","doi":"10.1002/star.202300012","DOIUrl":"https://doi.org/10.1002/star.202300012","url":null,"abstract":"Abstract Short‐life packaging has been contributing to the increased consumption of polymers. Expanded polystyrene (EPS) is a material that is widely used in disposable packaging, however, its residue occupies a large volume, is difficult to degrade, and its recycling is expensive. That's why the interest in looking for a material of natural and biodegradable origin that can be an alternative to petrochemical‐based polymers. One possibility would be starch, which is a natural and biodegradable polysaccharide and can be extracted from different sources. However, natural starch does not have good properties for commercial application, requiring chemical modifications and/or the incorporation of additives. This article carried out a compilation of current studies that work on the development of packaging, whether film or foams, based on plasticized starch (TPS), and analyzes the influence of the incorporation of additives or treatments carried out in the starch. The blowing agent decreases foam density, cell size, and increases cell density. Incorporation of glycerol in starch foams increases the gelatinization temperature, decreases viscosity and resistance to expansion. The surfactant decreases the density and moisture absorption of the foam, the nucleating agent acted by increasing the mechanical strength and density of the foam, and decreases the absorption of water.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135342091","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":"Extraction, Characterization, Antioxidant and Hypoglycemic of Pectic Polysaccharides from Cantaloupe (<i>Cucumis melo</i> L.) Peels","authors":"Hui Sun, Ruizhan Chen, Fanlei Meng, Helong Bai, Li Tian, Juan Lu, Chunlong Bai, Dongxue Li, Wenjing Wu, Yongtang Wang, Mingze Gong","doi":"10.1002/star.202300157","DOIUrl":"https://doi.org/10.1002/star.202300157","url":null,"abstract":"Abstract In this study, microwave extraction (ME) of pectic polysaccharides (M‐CPPs) from cantaloupe peels (CPs) is optimized using response surface methodology (RSM) with a Box–Behnken design (BBD). The optimum ME parameters are liquid–solid ratio 26.04 mL g −1 , microwave power 543.04 W, irradiation time 6.38 min, and pH 1.5. Compared heat reflux extraction polysaccharides (H‐CPPs), the yield, the contents of neutral sugars (TSC), uronic acids (UAC), total flavonoids (TFC), total phenolics (TPC), sulfate groups (SGC) of M‐CPPs increased by 156.06%, 15.33%, 7.27%, 1019.05%, 1.75%, and 57.89%, but the molecular weight (Mw) and degree of esterification (DE) reduced by 29.08% and 24.81%, respectively. M‐CPPs exhibit superior antioxidant and hypoglycemic activities than H‐CPPs, which may be attributed to its higher UAC, TFC and SGC, lower Mw, and DE. There is almost no change in the monosaccharide types of isolated polysaccharides, only a change in molar ratio. Results proved that ME is an efficient technique for the extraction and modification of pectic polysaccharides (CPPs) from CPs with high yield, strong antioxidant, and hypoglycemic activities for applications in medical and food industries.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135342270","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":"Polysaccharides‐Based Hybrid Materials for Bio‐ and Non‐Bio Sectors","authors":"Muhammad Bilal","doi":"10.1002/star.202300233","DOIUrl":"https://doi.org/10.1002/star.202300233","url":null,"abstract":"There is a growing demand from the government, industry, and end-users for products that possess biodegradability, carbon neutrality, environmental friendliness, and low risks to human health. Polysaccharides are vital biopolymers that consist of monosaccharide subunits connected by glycosidic linkages. Different polysaccharides exhibit a wide array of functional groups, including hydroxyl, carboxyl, amino, acetyl, and sulfonic acids, contributing to their versatility as biopolymers compared to other biomolecules. Furthermore, the bioprocessing of polysaccharides is characterized by its simplicity, environmental friendliness, cost-effectiveness, and suitability for large-scale production. The appealing combination of biodegradability, non-toxicity, and biocompatibility displayed by these biopolymers, along with their diverse structural characteristics and desirable physical, biological, and chemical properties, has captured the interest of researchers from various disciplines. Consequently, there has been a substantial spike in the exploration of polysaccharides and their prospective applications in biotechnological fields, such as tissue engineering, gene delivery, drug delivery, wound dressing, cancer therapy, biosensing, and water treatment. Naturally occurring polysaccharides like starch, alginates, chitin, chitosan, cellulose, dextran, and hyaluronic acid, as well as their hybrid derivatives with multifunctional attributes, have garnered substantial interest in biotechnological, industrial, and biomedical applications. Additionally, nanostructured materials based on polysaccharides have demonstrated great promise in recent years, particularly in chemical and biomedical research, due to their abundance, excellent biocompatibility, biodegradability, cost-effectiveness, and non-toxic nature. Therefore, there has been a notable shift in focus towards hybrid materials, encompassing both micro- and nano-scale dimensions and their potential applications across various sectors in the modern world. Exploiting meticulously designed materials facilitates the creation of well-defined prototypes that enable a series of purposeful actions. This special edition spotlights the recent research in the design, development, and emerging applications of polysaccharides-based hybrid materials for biotechnological and biomedical purposes. All the articles published in this issue underscore the significance of materials derived from cellulose, alginate, chitosan, starch, and carrageenan for various applications, including enzyme production, encapsulation, targeted drug delivery, controlled drug release, tissue engineering, cosmeceutical formulations, food packaging, and water/wastewater treatment. On behalf of the editorial board, I would like to extend sincere gratitude to all the authors who have made significant contributions to this special issue. The Starch journal is committed to advancing our understanding of polysaccharides-based hybrid materials in biotech","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135476092","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":"Morphological, Thermal, and Physicochemical Characteristics of Nano Starch from Cañihua (<i>Chenopodium pallidicaule</i> Aellen)","authors":"Augusto Pumacahua‐Ramos, Ivo Mottin Demiate, Ana Paula Travalini, Andressa Gabardo Granza, Fabiane Oliveira Farias, Egon Schnitzler, José Francisco Lopes‐Filho","doi":"10.1002/star.202300095","DOIUrl":"https://doi.org/10.1002/star.202300095","url":null,"abstract":"Abstract The objective of the study is to determine some physical and thermal properties of Cañihua ( Chenopodium pallidicaule Aellen) starch of variety Ramis grown at high altitude. Starch is extracted after hydration of the grains in a solution containing 0.2% SO 2 and 0.55% lactic acid for 12 h at 30 °C. Particle Analyzer, Scanning Electron Microscopy (SEM), Atomic Force Microscopy (AFM), X‐Ray Diffractometry (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Differential Thermogravimetry (DTG), Differential Scanning Calorimetry (DSC), and Rapid Viscosity Analyzer (RVA) are used for characterization. The results show that the starches have a polyhedral shape and 85% have diameters in the range 712–955 nm. Surface agglomerated starches have low roughness values. The XRD shows the characteristic peaks of the starches type A, relative crystallinity of 28.52%, and the transmittance ratio (1045/1022 cm −1 ) of 1.33 from the FT‐IR. DTG shows three peaks of decomposition (203, 354, and 512 °C) and thermal stability of 251 °C. The temperature and enthalpy change of gelatinization are 62.7 °C and 3.64 J g −1 , respectively. The RVA analysis shows viscosity with pasting temperature of 60.2 °C, limited peak viscosity at 95 °C, low breakdown (537 mPa s), and high setback (774.7 mPa s) during cooling. This small granule starch shows potential for applications in the pharmaceutical, cosmetic, chemical, and food industries.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135818829","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}