Starch最新文献 - Book学术

Effects of Different Dehulling Methods on Physical and Chemical Properties of Tartary Buckwheat Flour 不同脱壳方法对鞑靼荞麦粉理化性质的影响

Starch Pub Date : 2024-09-17 DOI: 10.1002/star.202400082

Zhong Haixia, Yang Xijuan, She Yongxin, Shi Bibo, Xiao Shiming, Wang Anhu, Chen Zhiguang

{"title":"Effects of Different Dehulling Methods on Physical and Chemical Properties of Tartary Buckwheat Flour","authors":"Zhong Haixia, Yang Xijuan, She Yongxin, Shi Bibo, Xiao Shiming, Wang Anhu, Chen Zhiguang","doi":"10.1002/star.202400082","DOIUrl":"https://doi.org/10.1002/star.202400082","url":null,"abstract":"Dehulling is a necessary step in the processing of Tartary buckwheat products. In this study, the effects of three different dehulling methods on the starch structure and physical and chemical properties of Tartary buckwheat are systematically analyzed. The results show that, first, explosion‐puffing dehulling treatment (EPT) destroys many of the starch granules, increases the average granular size by 261.7%, and decreases the ∆H by 66.5%; steam dehulling treatment (ST) and dry heat dehulling treatment (DHT) have no significant destructive effect on starch granules. Second, EPT increases the brightness and whiteness and decreases the Hausner ratio and Carr index of Tartary buckwheat flour, which gives Tartary buckwheat flour better fluidity and sensory quality. Third, EPT results in lower packed bulk density and smaller solubility changes with varying temperatures (50–90 °C), indicating that EPT is more applicable to the production of buckwheat tea. Fourth, ST achieves lower adhesiveness, higher hardness, and higher springiness, indicating that ST is more suitable for the production of buckwheat gel products. Fifth, DHT maximizes the retention of resistant starch (RS). ST maximizes rutin retention in buckwheat rice. These results can be used as a reference for selecting different dehulling methods for different buckwheat products.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142256851","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

Contents: Starch ‐ Stärke 9–10/2024 内容：淀粉 - 强度 9-10/2024

Starch Pub Date : 2024-09-13 DOI: 10.1002/star.202470041

引用次数: 0

Research Progress on Structure and Bioactivity of Polysaccharides from Platycodon grandiflorum 桔梗多糖的结构与生物活性研究进展

Starch Pub Date : 2024-09-13 DOI: 10.1002/star.202400086

Jiaxin Chen, Xiaolong Ji, Xin Du, Rongling Xu, Fengcheng Shi, Xudan Guo

{"title":"Research Progress on Structure and Bioactivity of Polysaccharides from Platycodon grandiflorum","authors":"Jiaxin Chen, Xiaolong Ji, Xin Du, Rongling Xu, Fengcheng Shi, Xudan Guo","doi":"10.1002/star.202400086","DOIUrl":"https://doi.org/10.1002/star.202400086","url":null,"abstract":"Platycodon grandiflorum is a commonly used Chinese herbal medicine in China, containing saponins, flavonoids, phenolic compounds, fatty acids, volatile oils, polysaccharides, and other active ingredients. It has the effects of regulating immunity, anti‐inflammatory, expectorant, lowering blood lipids, antioxidation, etc., and can be used to treat symptoms such as cough, sore throat, lung pain, and expectoration. Polysaccharides are one of the important bioactive substances in P. grandiflorum, which have better anti‐tumor and enhancing immune activity, and are widely used in medicine, health food, and other fields. P. grandiflorum polysaccharide (PGP) has various biological activities and is the main component and key bioactive substance of P. grandiflorum. It has various biological effects, including immune regulation, antioxidant, anti‐tumor, liver protection, hypoglycemic, and gastrointestinal protection. This paper systematically reviews the research progress on the extraction, separation and purification, structural characteristics, and biological activity of P. grandiflorum polysaccharides in recent years both domestically and internationally, to provide the theoretical basis for improving the utilization of P. grandiflorum polysaccharides and further studying the structure–activity relationship of P. grandiflorum polysaccharides.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142256852","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

Issue Information: Starch ‐ Stärke 9–10/2024 发行信息：淀粉 - 淀粉 9-10/2024

Starch Pub Date : 2024-09-13 DOI: 10.1002/star.202470040

引用次数: 0

Electrification of Oxidized Starch Production – Influence on Product Quality 氧化淀粉生产电气化 - 对产品质量的影响

Starch Pub Date : 2024-09-12 DOI: 10.1002/star.202300201

Roel Bisselink, Michael Polhuis, Johan W. Timmermans, Jacco van Haveren, Ted M. Slaghek

{"title":"Electrification of Oxidized Starch Production – Influence on Product Quality","authors":"Roel Bisselink, Michael Polhuis, Johan W. Timmermans, Jacco van Haveren, Ted M. Slaghek","doi":"10.1002/star.202300201","DOIUrl":"https://doi.org/10.1002/star.202300201","url":null,"abstract":"Industrial starch oxidations are commonly carried out using sodium hypochlorite (NaOCl). Electrification of this process via continuous generation of NaOCl from sodium chloride (NaCl) in situ has the potential to substantially lower the environmental impact thereof, as brine waste streams are reduced, while occupational health and safety risks associated with the use of NaOCl, such as during transport, handling, and storage, can also be minimized. In the present study, the influence of continuous electrochemical generation of NaOCl from NaCl on the quality of the starch oxidation process is evaluated based on measurements of oxidized starch carboxylate contents (DSCO2H), molecular weights (Mws), and pasting characteristics in comparison to those of commercially available reference oxidized starches produced by oxidation with NaOCl in batch suspension processes. Recycling of the NaCl solution and how this affects the quality of the oxidized starch products is also investigated. By successfully preparing oxidized granular starches almost identical to the reference starches, the results show that it is feasible to electrify the oxidation process and that the original NaCl chloride solution can be recycled at least four times for in situ electrochemical generation of NaOCl.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180898","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

Effect of the Presence of Physiological Disorder Recognized as “yellow berry” on the Quality of Starch in Bread Wheat (Triticum aestivum) and Durum Wheat (Triticum durum) 被称为 "黄浆果 "的生理紊乱对面包小麦（Triticum aestivum）和硬质小麦（Triticum durum）淀粉质量的影响

Starch Pub Date : 2024-09-12 DOI: 10.1002/star.202400059

Cindy Veronica Padilla‐Torres, Guadalupe Amanda López‐Ahumad, Iram Mondaca‐Fernández, José de Jesús de Balderas‐Cortés, María Mercedes Meza‐Montenegro, Sergio Othon Serna‐Saldívar, Lorena Carolina Sosa‐Yáñez, Ramón Francisco Dórame‐Miranda, Marcela Gaytán‐Martínez

{"title":"Effect of the Presence of Physiological Disorder Recognized as “yellow berry” on the Quality of Starch in Bread Wheat (Triticum aestivum) and Durum Wheat (Triticum durum)","authors":"Cindy Veronica Padilla‐Torres, Guadalupe Amanda López‐Ahumad, Iram Mondaca‐Fernández, José de Jesús de Balderas‐Cortés, María Mercedes Meza‐Montenegro, Sergio Othon Serna‐Saldívar, Lorena Carolina Sosa‐Yáñez, Ramón Francisco Dórame‐Miranda, Marcela Gaytán‐Martínez","doi":"10.1002/star.202400059","DOIUrl":"https://doi.org/10.1002/star.202400059","url":null,"abstract":"Genetic and environmental factors influence wheat grain quality, including vitreousness, protein, and starch content. Yellow berry (YB), a physiological condition, adversely affects wheat quality, particularly in irrigated fields with limited nitrogen application, leading to starch‐rich, low‐protein grains. This study examines common wheat, used in baking industries, and durum wheat, primarily employs for pasta production. The focus is on investigating how the physicochemical properties of these wheat types change with the presence of YB, that impacts protein content negatively, increasing total starch content. Fourier‐transform infrared spectroscopy reveals structural changes in YB‐affected grains, while X‐ray diffraction indicates varying crystallinity. In determination of amylose, an increase of 6% in bread wheat with YB and 3% in durum wheat with YB is observed. In the case of RVA (Rapid Visco Analyzer) analysis, a notable increase in viscosity is evident in the treatments that included the yellow berry. This finding suggests that YB is associated with substantial modifications in starch properties, such as amylose‐to‐amylopectin ratio, chain length, and degree of branching, among several other components, which may have important implications for the texture and quality of food products. This study calls for further research to mitigate YB's impact and enhances the quality of wheat‐derived foods.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180899","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

Effect of Organic Acids as Additives on Buckwheat Starch Films Produced by Casting 有机酸添加剂对荞麦淀粉浇铸薄膜的影响

Starch Pub Date : 2024-09-12 DOI: 10.1002/star.202400030

Fernanda Gabriela Henning, Ivo Mottin Demiate, Renata Dinnies Santos Salem, Vanessa Soltes de Almeida, Luiz Gustavo Lacerda

引用次数: 0

Physiochemical, Pasting, and Morphological Properties of Native Oat Starch and Citrate‐Modified Oat Starch 原生燕麦淀粉和柠檬酸盐改性燕麦淀粉的理化、糊化和形态特性

Starch Pub Date : 2024-09-09 DOI: 10.1002/star.202400063

Vanessa Alexander, Trust Beta, Lovemore Nkhata Malunga

{"title":"Physiochemical, Pasting, and Morphological Properties of Native Oat Starch and Citrate‐Modified Oat Starch","authors":"Vanessa Alexander, Trust Beta, Lovemore Nkhata Malunga","doi":"10.1002/star.202400063","DOIUrl":"https://doi.org/10.1002/star.202400063","url":null,"abstract":"Starch is widely utilized in the food industry, but its native form may have limitations in terms of functionality and nutrition. This study examines the characteristics of native oat starch and explores its potential for chemical modification by cross‐linking, with the aim of gaining a deeper understanding of its functionality. Citrate‐modified oat starch (COS) is generated by cross‐linking native oat starch (NOS) with citric acid. Chemical analysis reveals distinctions between NOS and COS, notably in terms of resistant starch content, which is elevated in COS. X‐ray diffraction (XRD) results reveal that NOS exhibits crystalline peaks characteristic of A‐type starch, distinguishing it from COS. In contrast, COS displays absent crystalline peaks, attributed to cross‐linking. Swelling factor, solubility, and paste clarity along with most of the pasting properties are found to be significantly lower for COS compared to NOS. The scanning electron microscopic images show how cross‐linking can alter the morphology of the NOS. The findings from this investigation highlight significant distinctions between NOS and COS. The cross‐linking process successfully enhances the resistant starch content and imparted distinctive properties absent in native oat starch. Consequently, there is potential for incorporating modified oat starch as a food ingredient.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180721","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

Effect of the Ratio of Soluble and Insoluble Dietary Fiber from Rice Bran with Extrusion Cooking Treatment on Pasting, Thermal, and Structural Properties of Rice Starch Gel 米糠中可溶性和不可溶性膳食纤维的比例与挤压蒸煮处理对大米淀粉凝胶的糊化、热和结构特性的影响

Starch Pub Date : 2024-09-09 DOI: 10.1002/star.202400008

Lei‐Xin Wang, Yu‐Hui Ma, Ying‐Guo Lv, Na‐Na Wu, Bin Tan

{"title":"Effect of the Ratio of Soluble and Insoluble Dietary Fiber from Rice Bran with Extrusion Cooking Treatment on Pasting, Thermal, and Structural Properties of Rice Starch Gel","authors":"Lei‐Xin Wang, Yu‐Hui Ma, Ying‐Guo Lv, Na‐Na Wu, Bin Tan","doi":"10.1002/star.202400008","DOIUrl":"https://doi.org/10.1002/star.202400008","url":null,"abstract":"This study aims to investigate the effect of different ratios of soluble and insoluble dietary fiber (0/100, 25/75, 40/60, 55/45, 70/30, 85/15, 100/0) in rice bran treated with or without extrusion cooking on the physicochemical and structural properties of rice starch. As the ratio of soluble dietary fiber (SDF) increases, the PV (peak viscosity), FV (final viscosity), SB (setback value), and BD (breakdown value) of starch are significantly decreased, indicating that a higher SDF ratio can delay the short‐term retrogradation of starch. Compared with the unextruded rice bran SDF/IDF starch gel, the content of weak bond water and free water in the extruded rice bran SDF/IDF starch gel is higher while the content of strong bond water in the starch gel is lower at the same SDF/IDF ratio. Meanwhile, for the results X‐ray diffraction (XRD) and fourier transform infrared spectrum (FTIR), the rice starch with the extruded rice bran SDF/IDF ratio of 25:75 shows the lowest relative crystallinity of 3.48% and the lowest peak to height ratio of FTIR (1047 cm−1/1022 cm−1) of 1.0746, suggesting that the inhibition effect on rice starch retrogradation is better. This may be beneficial for the utilization of different ratios of SDF/IDF from extruded rice bran and physicochemical properties improvement of rice starch gel.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180720","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

Physicochemical, Structural, and Functional Properties of Cacahuacintle Maize Starch Cacahuacintle 玉米淀粉的物理化学、结构和功能特性

Starch Pub Date : 2024-09-05 DOI: 10.1002/star.202400113

Diana Edith López‐Vázquez, Consuelo Lobato‐Calleros, Landy Hernández‐Rodríguez, Eleazar Aguirre‐Mandujano, José Alvarez‐Ramirez, Eduardo Jaime Vernon‐Carter

{"title":"Physicochemical, Structural, and Functional Properties of Cacahuacintle Maize Starch","authors":"Diana Edith López‐Vázquez, Consuelo Lobato‐Calleros, Landy Hernández‐Rodríguez, Eleazar Aguirre‐Mandujano, José Alvarez‐Ramirez, Eduardo Jaime Vernon‐Carter","doi":"10.1002/star.202400113","DOIUrl":"https://doi.org/10.1002/star.202400113","url":null,"abstract":"Maize is a valuable source of starch, but many genotypes still have not yet been studied. Thus, an ongoing research topic is to evaluate the physicochemical, structural, and functional properties of these understudied genotypes, such as is the case of the cacahuacintle maize genotype. Two cacahuacintle maize varieties MA1 and MA2, endogenous to the State of Mexico but from different locations, are used for obtaining maize starch (MS1 and MS2) and compared to a commercial normal maize starch (CS). Scanning electron microscopy (SEM) reveals that CS granules have polyhedral shape, while those for MS1 and MS2 are semi‐spherical. Fourier‐transform infrared (FTIR) spectra shows that the three starches exhibit the characteristic peaks of polysaccharides but display differences in the hydrated and ordered structures. X‐ray analysis reveals that all the starches have Type A pattern, but have different crystallinities, ranging from 21.07% to 25.37%. MS1 and MS2 exhibit higher values of solubility, swelling power, and water retention capacity compared to CS, but the latter has superior oil‐holding capacity. MS1 and MS2 have higher resistant starch fraction content than CS. The results show that cacahuacintle maize starch has a good application potential as an additive in food products.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180900","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