Starch Pub Date : 2024-03-05 DOI: 10.1002/star.202300212

Mrunal Ghare, Kiran Vishwakarma, Sandhya Tripathi, Girish Prasad Dixit, Khela Ram Soren

{"title":"Unveiling the Benefits of Resistant Starch in Legumes: Overview of Current and Future Prospective","authors":"Mrunal Ghare, Kiran Vishwakarma, Sandhya Tripathi, Girish Prasad Dixit, Khela Ram Soren","doi":"10.1002/star.202300212","DOIUrl":"https://doi.org/10.1002/star.202300212","url":null,"abstract":"Resistant starch has gained substantial attention in recent years due to its potential health benefits. Among the various sources of RS, legumes have appeared as a prominent and promising contributor. Legumes like beans, lentils, and chickpeas, comprise a unique composition that promotes the resistant starch formation during cooking and processing. The review begins by presenting an overview of resistant starch and its classification based on its structure and digestibility. The mechanisms by which legume‐based resistant starch impacts human health are discussed, including its potential role in controlling postprandial glucose and insulin responses, improve satiety, boost colonic health, and influence lipid metabolism. The promising role of resistant starch from legumes in controlling chronic diseases like obesity, cardiovascular disorders, and type 2 diabetes is also explored. This review briefly covers the recent advancements in regulating the starch biosynthesis pathway through the utilization of RNA interference (RNAi) and CRISPR/Cas9 techniques. In summary, the association between resistant starch and legumes offers a compelling pathway to enhance human health and mitigate the risk of chronic diseases. Legumes as a regular part of the diet can be a viable and effective approach to augment resistant starch intake and harness its potential health‐promoting effects.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140046350","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

Comparative Study of the Performances of Octenyl Succinic Anhydride‐Modified Agriophyllum squarrosum and Quinoa Starches to Stabilize Pickering Emulsions 辛烯基丁二酸酐改性角叉菜淀粉和藜麦淀粉稳定皮克林乳剂性能的比较研究

Starch Pub Date : 2024-03-02 DOI: 10.1002/star.202300112

Liuyang Xiao, Jingru Zhang, Yumin Huang, Xiaofan Yang, Zhaojun Wei, Lihong Han

{"title":"Comparative Study of the Performances of Octenyl Succinic Anhydride‐Modified Agriophyllum squarrosum and Quinoa Starches to Stabilize Pickering Emulsions","authors":"Liuyang Xiao, Jingru Zhang, Yumin Huang, Xiaofan Yang, Zhaojun Wei, Lihong Han","doi":"10.1002/star.202300112","DOIUrl":"https://doi.org/10.1002/star.202300112","url":null,"abstract":"Very small granule starch is a good source for effective Pickering emulsion stabilizers. In this study, native Agriophyllum squarrosum (A. squarrosum) starch (N‐AS) and native quinoa starch (N‐QS) are modified by octenyl succinic anhydride (OSA), and the physicochemical as well as the emulsifying characteristics of two modified starches are evaluated. Fourier transform infrared spectroscopy (FTIR) shows that the esterification reactions between OSA and the two starches are successful, and the substitution effect of OSA‐modified A. squarrosum starch (OSA‐AS) is better than that of OSA‐modified quinoa starch (OSA‐QS). X‐ray diffraction (XRD) analysis shows that OSA modification does not alter the crystal type of the starch particles. OSA modification increases the particle size and hydrophobicity of both starches, and the particles of OSA‐AS are smaller than that of OSA‐QS, which corresponded to the fact that N‐AS possesses a smaller particle size compared to native N‐QS. OSA‐modified starches are arranged at the interface of oil–water to stabilize the emulsion. The OSA‐AS displays better performance of stabilizing emulsion than OSA‐QS. The Pickering emulsions formed by all OSA‐modified starch samples are mainly elastic gel‐like emulsions. In summary, OSA‐AS is more suitable for Pickering emulsion stabilizer than OSA‐QS.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140018097","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

Effects of Starch‐Lipid Complexes on Quality and Starch Digestibility of Wheat Noodles 淀粉-脂质复合物对小麦面条质量和淀粉消化率的影响

Starch Pub Date : 2024-03-02 DOI: 10.1002/star.202300155

Chen Chao, Song Liang, Bowen Sun, Yongyue Zhang, Yuedong Yang, Shujun Wang

引用次数: 0

Vinyl Polymers as Key Materials in Contact Lens Design: A Review of Progress and Future Directions 作为隐形眼镜设计关键材料的乙烯基聚合物：进展回顾与未来方向

Starch Pub Date : 2024-03-02 DOI: 10.1002/star.202300213

Lina M. Shaker, Ahmed Al‐Amiery, Wan Nor Roslam Wan Isahak, Waleed Khalid Al‐Azzawi

{"title":"Vinyl Polymers as Key Materials in Contact Lens Design: A Review of Progress and Future Directions","authors":"Lina M. Shaker, Ahmed Al‐Amiery, Wan Nor Roslam Wan Isahak, Waleed Khalid Al‐Azzawi","doi":"10.1002/star.202300213","DOIUrl":"https://doi.org/10.1002/star.202300213","url":null,"abstract":"Vinyl polymers, crucial in contemporary contact lens design, present unique attributes with promising implications for vision correction. This comprehensive review navigates the trajectory and future trajectories of vinyl polymer‐based contact lenses. The introduction underscores the vital role of contact lenses in vision correction and positions vinyl polymers as ideal materials due to their exceptional properties. Delving into material specifics—high oxygen permeability, optical clarity, surface wettability, and mechanical strength—the analysis emphasizes their influence on corneal health, comfort, and durability. The versatility of manufacturing techniques, encompassing spin casting, molding processes, polymerization, and surface modification, underscores their feasibility in crafting high‐quality lenses. Examining clinical applications, encompassing daily disposables, extended wear, silicone hydrogel, and specialty lenses, alongside biocompatibility assessments and user feedback, provides a nuanced understanding of vinyl polymer‐based lens effectiveness. The article candidly addresses challenges—dehydration, deposits, mechanical stability, and durability—alongside regulatory considerations. Future prospects involve novel formulations, smart materials, bioinspired designs, and noninvasive technologies to amplify comfort and performance. In conclusion, this review distills progress, acknowledges challenges, and charts a sanguine course for vinyl polymer materials in advancing contact lens design, envisioning a future marked by enhanced vision correction technologies.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140018148","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 Particle Diameter on Water Sorption by Rice Grains 颗粒直径对米粒吸水性的影响

Starch Pub Date : 2024-03-02 DOI: 10.1002/star.202300224

Tamaki Nagahama, Shuji Adachi, Yoshiyuki Watanabe

引用次数: 0

Comprehensive Characterization of Starch from Diverse Sources: Physicochemical, and Functional Properties 不同来源淀粉的综合表征：物理化学和功能特性

Starch Pub Date : 2024-03-01 DOI: 10.1002/star.202300280

Archana Sinhmar, Somesh Sharma, Ashok Kumar Pathera, Manju Nehra, Rahul Thory, Vikash Nain, Sachin Kumar Godara

{"title":"Comprehensive Characterization of Starch from Diverse Sources: Physicochemical, and Functional Properties","authors":"Archana Sinhmar, Somesh Sharma, Ashok Kumar Pathera, Manju Nehra, Rahul Thory, Vikash Nain, Sachin Kumar Godara","doi":"10.1002/star.202300280","DOIUrl":"https://doi.org/10.1002/star.202300280","url":null,"abstract":"The present study is based on the comprehensive characterization of starches from pearl millet, sorghum, mango kernel, and water chestnut. The starches are analyzed to observe the difference in physicochemical, pasting, rheological, Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) properties. The amylose content from diverse sources ranges from 17.3 to 26.3%. The swelling power and solubility of the starches are influenced by the increase in temperature. It is observed that an increase in temperature results in increased swelling power and solubility. At 90 °C, mango kernel starch shows the highest swelling power while pearl millet starch shows the lowest. The botanical sources influence the pasting and rheological properties, and a significant difference (p < 0.05) is observed in all the parameters recorded. The peak viscosity (PV) of starches ranges from 1256 to 2101 cP. All the starches possess almost similar and typical starch FTIR spectra. The starches from all sources show prominent peaks at 15.2, 17, 18.3, and 23 (2θ), corresponding to a typical A‐type starch crystallinity organization.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140018146","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

Ultrasound Effect on the Hydrogen Peroxide Oxidation of Corn Starch, Molecular Structure, and Functional Properties of Obtained Starch Derivatives 超声波对过氧化氢氧化玉米淀粉的影响、所获淀粉衍生物的分子结构和功能特性

Starch Pub Date : 2024-03-01 DOI: 10.1002/star.202300252

Sławomir Pietrzyk, Magdalena Dziadoń, Karolina Królikowska, Paulina Pająk, Libor Červenka, Roman Bulánek

{"title":"Ultrasound Effect on the Hydrogen Peroxide Oxidation of Corn Starch, Molecular Structure, and Functional Properties of Obtained Starch Derivatives","authors":"Sławomir Pietrzyk, Magdalena Dziadoń, Karolina Królikowska, Paulina Pająk, Libor Červenka, Roman Bulánek","doi":"10.1002/star.202300252","DOIUrl":"https://doi.org/10.1002/star.202300252","url":null,"abstract":"This study aims to determine the effect of ultrasound on the oxidation process of starch, molecular structure, and its functional properties. Corn starch is oxidized by hydrogen peroxide (with Cu(II) or Fe(II) ions as catalysts) in the ultrasound field. Changes in starch structure are identified based on determinations of the carboxyl, carbonyl groups, copper, iron content, molecular characterization by GPC, crystallinity, gelatinization characteristics, and surface area. Functional properties are determined based on analysis of color parameters, water binding capacity, solubility in water, and pasting characteristics. It is found that the effectiveness of the starch oxidation under ultrasound is affected by the presence and type of catalysts. The content of metal incorporated into starch during oxidation is approximately 15% lower when an ultrasound treatment is applied. When starch oxidation is assisted with ultrasound, the metal incorporation preferentially occurs in the pores and holes of the grain. Starches oxidized in the presence of Fe(II) and Cu(II) catalysts can be successfully used not only as thickeners in food industry but also as metal carriers in many industries.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140006420","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

Characterization of Sodium Alginate-Based Edible Active Coating Incorporated with Dendrobium officinale Polysaccharides and Its Application in Grape Packaging 掺入铁皮石斛多糖的海藻酸钠基食用活性涂料的特性及其在葡萄包装中的应用

Starch Pub Date : 2024-02-28 DOI: 10.1002/star.202200258

Pingxiang Wu, Kaili Ding, Feng Nie, Ming Wei

{"title":"Characterization of Sodium Alginate-Based Edible Active Coating Incorporated with Dendrobium officinale Polysaccharides and Its Application in Grape Packaging","authors":"Pingxiang Wu, Kaili Ding, Feng Nie, Ming Wei","doi":"10.1002/star.202200258","DOIUrl":"https://doi.org/10.1002/star.202200258","url":null,"abstract":"In the present study, Dendrobium officinale polysaccharides (DOPs) are incorporated into sodium alginate (SA) for the development of SA-DOPs films. The physical, mechanical, and functional properties of SA-DOPs composite films and their ability to preserve fresh grapes are investigated. The results reveal that the addition of DOPs can significantly enhance the thickness, swelling ratio, tensile strength, elongation at break, and thermal stability of the films (p < 0.05) whereas the water solubility and water vapor permeability are decreased. Fourier transform-infrared (FT-IR) spectroscopy results reflect interaction of chemical groups and bonds between SA and DOPs. The result of scanning of electron microscopy (SEM) indicates smooth for SA-DOPs films while control film exhibits rough. The SA-DOPs films exhibit potential antioxidant effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals. Furthermore, the composite films exhibit remarkable inhibition of the growth of Escherichia coli and Staphylococcus aureus (p < 0.05). In addition, the SA-DOPs coatings can effectively reduce weight loss, inhibit polyphenol oxidase activity, extend the shelf life of the grapes at room temperature (25 ± 1 °C) for 14 days. These results indicate that the SA-DOPs edible coatings might be a promising candidate in food preservation industries.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140006925","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

Influence of Heat Moisture, Ultrasonication, and Gamma Irradiation on Pasting, Thermal, Morphological, and Physicochemical Properties of Indian Teff (Eragrostis tef) Starch 热水分、超声波和伽马辐照对印度特夫（Eragrostis tef）淀粉的糊化、热、形态和理化特性的影响

Starch Pub Date : 2024-02-25 DOI: 10.1002/star.202300241

Ramandeep Kaur Sidhu, Charanjit. S. Riar, Sukhcharn Singh

{"title":"Influence of Heat Moisture, Ultrasonication, and Gamma Irradiation on Pasting, Thermal, Morphological, and Physicochemical Properties of Indian Teff (Eragrostis tef) Starch","authors":"Ramandeep Kaur Sidhu, Charanjit. S. Riar, Sukhcharn Singh","doi":"10.1002/star.202300241","DOIUrl":"https://doi.org/10.1002/star.202300241","url":null,"abstract":"The present work is conducted to study the effect of heat-moisture treatment (HMT), ultrasonication (US), and gamma-irradiation (GI) on various properties of teff starch. Starch is subjected to HMT at 28% moisture level, US at a frequency of 20 kHz for 30 and 60 min, and GI at 5 and 10 kGy. US has an increased swelling power (8.22–9.39 g g−1) and solubility (9.5–10.5%). Water binding and Oil binding capacity are improved in modified starches than native. The highest amylose content (24.94–25.24%) is observed in US than native (20.82%). Thermal characteristics show an increment in the modified teff starches with enthalpies varied from 2.30 to 3.81 J g−1. Significant differences in starch gel textural properties are identified. Similar outcomes for native and modified findings are seen in Fourier transform infrared spectroscopy spectra. X-ray diffraction shows a similar X-ray pattern with crystallinity decreases for HMT (28.07%) and gamma irradiated starches (30.21%) and increases for ultrasonicated samples (32.23%). The morphological changes in teff starch are observed after physical modification. All in all, significant improvements have been reported in modified teff starch, which not only increases its industrial application but also improves the utilization of teff grain globally.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047979","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

Quality Improvement of Pea Protein Isolate‐Based Film: Effect of Sodium Carboxymethyl Cellulose on Film 豌豆蛋白异构体薄膜的质量改进：羧甲基纤维素钠对薄膜的影响

Starch Pub Date : 2024-02-20 DOI: 10.1002/star.202200253

Peiyun Jiang, Guiyun Chen, Shunying Xu, Jiaojiao Yu, Zihan Qu, Shuhong Li, Ye Chen

{"title":"Quality Improvement of Pea Protein Isolate‐Based Film: Effect of Sodium Carboxymethyl Cellulose on Film","authors":"Peiyun Jiang, Guiyun Chen, Shunying Xu, Jiaojiao Yu, Zihan Qu, Shuhong Li, Ye Chen","doi":"10.1002/star.202200253","DOIUrl":"https://doi.org/10.1002/star.202200253","url":null,"abstract":"Sodium carboxymethyl cellulose (CMC) is cross‐linked with pea protein isolate (PPI) to prepare pea protein isolate/sodium carboxymethyl cellulose (PPI/CMC) composite film by the diffusion method. The effects of the mass fraction of CMC on the mechanical properties and water resistance of PPI/CMC composite film are investigated. In the film containing 0.4% CMC, the water vapor permeability (1.43 × 10−7 g m (m2∙h∙Pa)−1) is significantly decreased, while the water contact angle value is elevated (55.76°). The tensile strength of the composite film is enhanced by 54.45%, while the elongation at break is increased by 23.30%. The film has excellent thermal stability and a homogenous structure. The remarkable changes may be attributed to new chemical interactions (hydrogen bonds) between CMC and PPI as revealed by Fourier transform infrared spectroscopy. Further, the composite film has great advantages in water resistance after comparison. The film is applied to the fresh bean skin, effectively blocking and reducing the tearing force between the fresh bean skin, and consequently easy separation after soaking in water for 20 min. Overall, the inclusion of CMC effectively solves the functional limitation caused by the hydrophilicity of PPI film, paving the way for its effective application as a novel edible packaging film in conventional foods.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139951133","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

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