Starch Pub Date : 2024-04-19 DOI: 10.1002/star.202300070

Diego Araujo da Costa, Francine Tavares da Silva, Elder Pacheco da Cruz, Laura Martins Fonseca, Estefani Tavares Jansen, Raquel Moreira Oliveira, Andressa Salies Souza, Elessandra da Rosa Zavareze, Rui Carlos Zambiazi

{"title":"Water‐Absorbent Biodegradable Aerogels Based on Potato, Cassava, Bean, and Maize Starches Applied in the Absorption of Chicken Exudate","authors":"Diego Araujo da Costa, Francine Tavares da Silva, Elder Pacheco da Cruz, Laura Martins Fonseca, Estefani Tavares Jansen, Raquel Moreira Oliveira, Andressa Salies Souza, Elessandra da Rosa Zavareze, Rui Carlos Zambiazi","doi":"10.1002/star.202300070","DOIUrl":"https://doi.org/10.1002/star.202300070","url":null,"abstract":"Starch aerogels are a clean‐label alternative to produced active packaging aimed at preserving food products. This study aims to produce water‐absorbent and reusable aerogels from different starches and investigates their properties according to the type of starch. The aerogels are produced using different starch concentrations and evaluated in terms of morphology, density, porosity, relative crystallinity, texture properties, water absorbent capacity, reusability as water absorbent, and water absorption rate. The aerogel is applied as an absorbent of chicken breast exudate. The starches’ amylose content is 28.2%, 27.4%, 45.4%, and 30.2% for the potato, cassava, bean, and maize starches, respectively. All aerogels display physical integrity and porous structures with low density and high porosity, and their relative crystallinity decreases compared to the starches. The texture properties show great elasticity. The aerogels present high water absorption capacity, ranging from 685% to 1714%. Potato and bean starch aerogels can be reused as water absorbents 12 times showing, after the first immersion, a stable water retention rate over the reusable period. The maize starch‐based aerogel is applied as an absorbent for chicken breast exudate, reaching 39% absorption, proving to be an excellent material for application as active food packaging for fresh food preservation.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140625380","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

Fractional‐Order Kinetics Modeling of Starch Thermal Degradation 淀粉热降解的分数阶动力学模型

Starch Pub Date : 2024-04-19 DOI: 10.1002/star.202400024

César Roldan‐Cruz, Angeles García‐Hernandez, Heidi Andrea Fonseca‐Florido, Eduardo Jaime Vernon‐Carter, Jose Alvarez‐Ramirez

{"title":"Fractional‐Order Kinetics Modeling of Starch Thermal Degradation","authors":"César Roldan‐Cruz, Angeles García‐Hernandez, Heidi Andrea Fonseca‐Florido, Eduardo Jaime Vernon‐Carter, Jose Alvarez‐Ramirez","doi":"10.1002/star.202400024","DOIUrl":"https://doi.org/10.1002/star.202400024","url":null,"abstract":"The thermal decomposition modeling of starch granules (rice, maize, and potato) is investigated in this work. Thermogravimetric analysis (TGA) under nitrogen conditions and different heating rates is carried out. First, a model‐free analysis is carried out to determine the variability of the activation energy with the relative conversion. The results reveal that the sequence of activation energy is rice > maize > potato. In turn, the activation energy is positively correlated (ρ = 0.98) with the relative crystallinity determined by X‐ray diffraction (XRD) analysis. Then, a fractional‐order version of the Sestak–Berggren equation is used to model the starch thermal decomposition. A least‐squares approach is used to estimate the underlying parameters by fitting non‐isothermal TGA curves. The results show that the parameters depend on the heating rate, but more strongly on the XRD relative crystallinity. Overall, the results reported in this study indicate that fractional‐order kinetics models provide an accurate description of the starch thermal degradation, without the use of the traditional TGA heuristic methods used for parameter estimation.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140629507","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

Evaluating the Impact of Inulin Addition before Solar Drying on the Characteristics of Sour Cassava Starch as a Food Ingredient 评估太阳能干燥前添加菊粉对作为食品配料的酸木薯淀粉特性的影响

Starch Pub Date : 2024-04-19 DOI: 10.1002/star.202300221

Andrea Díaz, Cecilia Dini, María Alejandra García

引用次数: 0

Effects of Konjac Gum on Physicochemical, Rheological, Textural Properties, and In Vitro Digestibility of Purple Potato Starch 魔芋胶对紫薯淀粉的理化、流变、纹理特性和体外消化率的影响

Starch Pub Date : 2024-04-19 DOI: 10.1002/star.202300076

Dan He, Yue Li, Yinglong Wu

{"title":"Effects of Konjac Gum on Physicochemical, Rheological, Textural Properties, and In Vitro Digestibility of Purple Potato Starch","authors":"Dan He, Yue Li, Yinglong Wu","doi":"10.1002/star.202300076","DOIUrl":"https://doi.org/10.1002/star.202300076","url":null,"abstract":"Adding hydrocolloids into native starch is a secure and valid method of physical modification. However, few research focuses on the interactions between konjac gum (KGM) and purple potato starch (PPS). In this study, the effects of KGM on the physicochemical, rheological, textural properties, and in vitro digestibility of PPS are evaluated. The swelling power, solubility, transparency, zeta potential value, particle size, gel adhesiveness, and cohesiveness of PPS are enhanced with increasing KGM content. The results show the combination of PPS and KGM exhibits a higher adhesiveness and a denser structure than that of PPS alone. Static rheological analysis shows PPS/KGM composites exhibit pseudoplastic and shear thinning enhancement behaviors with the rise of the KGM content from 0% to 2.5%. Dynamic rheological analysis reveals that storage modulus (G') > loss modulus (G″), mainly showing elastic behavior, and G′, G″, and the loss tangent (tan δ) increase with the rise of the KGM content from 0% to 2.5%. Fourier transform infrared spectroscopy analysis shows stronger hydrogen bonding of PPS/KGM complexes compared to PPS only. Moreover, KGM increases the contents of resistant starch. All these findings indicate that KGM can improve the functional properties of PPS.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140625387","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 Raw and Cooked Green Bananas on Cecal Fermentation Characteristics in Rats 生熟青香蕉对大鼠盲肠发酵特性的影响

Starch Pub Date : 2024-04-12 DOI: 10.1002/star.202300180

Ryuji Nagata, Naoki Fukuma, Naoto Hashimoto, Kenichiro Shimada, Yasunori Nakayama, Kyu‐Ho Han, Michihiro Fukushima

{"title":"Effect of Raw and Cooked Green Bananas on Cecal Fermentation Characteristics in Rats","authors":"Ryuji Nagata, Naoki Fukuma, Naoto Hashimoto, Kenichiro Shimada, Yasunori Nakayama, Kyu‐Ho Han, Michihiro Fukushima","doi":"10.1002/star.202300180","DOIUrl":"https://doi.org/10.1002/star.202300180","url":null,"abstract":"Raw and cooked (autoclaved) green bananas are fed to rats for 4 weeks and their effects on cecal microbiota and biomarkers of fermentation are evaluated and compared with those of potato starch, which is rich in RS. Relative abundances of genera Lachnospiraceae_NK4A136_group and Roseburia, and species Bifidobacterium pseudolongum in rat cecum are higher in the raw green banana group with higher RS consumption than in the control group. The raw green banana group shows higher cecal acetate production and similarly high levels of cecal n‐butyrate production than that in the potato starch group. In the autoclaved green banana group, the cecal microbial composition is altered and the relative abundance of family Ruminococcaceae increased. Additionally, the molar proportion of n‐butyrate in the cecum of the autoclaved green banana group is higher than that in the control group. The levels of cecal mucin and IgA in the raw green banana and potato starch groups are found to be higher compared to those observed in the control and autoclaved green banana groups. Therefore, raw and autoclaved green bananas can alter cecal microbial composition and thus exhibit beneficial intestinal fermentation characteristics.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140586104","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 on the Emulsification of Octenyl Succinic Anhydride Modified Sweet Potato Starch: As Macromolecular and Particulate Stabilizers 辛烯基丁二酸酐改性甘薯淀粉乳化性比较研究：作为大分子和微粒稳定剂

Starch Pub Date : 2024-04-06 DOI: 10.1002/star.202400027

Jianyang Chen, Wei Zhu, Qing Chen, Xiaoyan Song

{"title":"Comparative Study on the Emulsification of Octenyl Succinic Anhydride Modified Sweet Potato Starch: As Macromolecular and Particulate Stabilizers","authors":"Jianyang Chen, Wei Zhu, Qing Chen, Xiaoyan Song","doi":"10.1002/star.202400027","DOIUrl":"https://doi.org/10.1002/star.202400027","url":null,"abstract":"Sweet potato is one of the essential starch materials for food and feed world widely. However, its application is limited by the low viscosity and poor stability of native starches. Herein, sweet potato starch is modified by octenyl succinic anhydride (OSA) in the aqueous system. The optimization for esterification is studied using response surface methodology. The characteristics of OSA‐modified sweet potato starch are investigated, and its emulsifying properties as macromolecular and particulate stabilizers in the oil‐in‐water systems are compared. The optimal process conditions for OSA modification are: reaction time 4.0 h, temperature 38.8 °C, pH of the reaction system 8.2, starch concentration 32.2%, OSA amount 3.0%. The degree of substitution is 0.0185, and reaction efficiency is 79.7% under the optimum conditions. The new peaks at 1725 and 1573 cm−1 are observed by Fourier transform infrared spectroscopy. Compared with native starch, OSA‐modified sweet potato starch exhibits higher viscosities, improved paste clarity, and decreased retrogradation. The confocal laser scanning microscope results show that the gelatinized starch macromolecule and ungelatinized starch particles can arrange at the water–oil interface. The OSA‐modified sweet potato starch is both an effective macromolecular emulsifier and a particulate stabilizer, effectively stabilizing oil‐in‐water emulsions.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140586304","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 and Drug Release Properties of Curcumin Loaded Native and Nano‐Sized Starches of Pigeon Pea (Cajanus cajan) and Bambara Nut (Vigna subterranean) 豌豆（Cajanus cajan）和班巴拉坚果（Vigna subterranean）原生淀粉和纳米淀粉的姜黄素负载特征和药物释放特性

Starch Pub Date : 2024-04-05 DOI: 10.1002/star.202400022

Olalekan Adeyinka Balogun‐Agbaje, Michael Ayodele Odeniyi

{"title":"Characterization and Drug Release Properties of Curcumin Loaded Native and Nano‐Sized Starches of Pigeon Pea (Cajanus cajan) and Bambara Nut (Vigna subterranean)","authors":"Olalekan Adeyinka Balogun‐Agbaje, Michael Ayodele Odeniyi","doi":"10.1002/star.202400022","DOIUrl":"https://doi.org/10.1002/star.202400022","url":null,"abstract":"Starches from underutilized sources such as Bambara nut (BAM) and pigeon pea (PP) can serve as new sources of starch. Starch nanoparticles (SNP) of BAM (BAMnp) and PP (PPnp) are prepared by nanoprecipitation. The physicochemical and pasting properties of the native and SNP are evaluated. The scanning electron microscopy, fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), drug loading, and release studies of curcumin‐loaded starches and SNP are carried out. The flow, swelling, and solubility of the native starches improve with nanoparticle fabrication. Setback viscosities of the starches are in the order PPnp < BAMnp < PP < BAM. The integrity of the starch granules is maintained after modification. The FTIR of loaded starches shows no interaction between the entities. Reduction in crystallinity of the SNP is observed in the XRD diffractogram. The drug loading efficiency of BAM, PP, BAMnp, and PPnp are 48.55 ± 0.11, 49.00 ± 0.11, 55.44 ± 0.40, and 54.72 ± 0.11, respectively. The drug release is improved when curcumin is loaded on the SNP. The release after 6 h is 33%, 25%, and 2% for BAMnp, PPnp, and pure curcumin, respectively. The properties of the SNP showed that they are potential candidates for the delivery of curcumin, a poorly water soluble drug.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140582012","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

Starch/Wood Powder/Glycerol/Lemongrass Essential Oil Composite as Hydro‐Degradable Materials for 3D Printing 用于 3D 打印的淀粉/木粉/甘油/香茅精油复合水降解材料

Starch Pub Date : 2024-04-05 DOI: 10.1002/star.202300108

Mieow Kee Chan, Chan Chin Wang, Yi Shen Tee, Mei Hui Tan, Shamini Janasekaran, Izhar Abd Aziz, Shahrul Irwan Musa, Muhammad Ridzuan Mohammed Khir

{"title":"Starch/Wood Powder/Glycerol/Lemongrass Essential Oil Composite as Hydro‐Degradable Materials for 3D Printing","authors":"Mieow Kee Chan, Chan Chin Wang, Yi Shen Tee, Mei Hui Tan, Shamini Janasekaran, Izhar Abd Aziz, Shahrul Irwan Musa, Muhammad Ridzuan Mohammed Khir","doi":"10.1002/star.202300108","DOIUrl":"https://doi.org/10.1002/star.202300108","url":null,"abstract":"The dependency of 3D printing on thermoplastics releases volatile organic compounds and contributes to global microplastic pollution. The objective of this study is to explore the potential of hydro‐degradable starch‐based composite as a 3D printing material by considering its printability, hydro‐degradability, and strength. Starch is hydro degradable, however, it exhibits low strength thus attempts are made to improve the strength of the composite by starch coating and using lemongrass essential oil (LEO) as an additive. The result shows that 0.2 wt% of LEO increased the strength of starch/wood powder/glycerol/LEO (SWGL) composite by 55% and reduced the contact angle by ≈27° compared to the control. Starch coating increases the strength of the composite by filling up the voids in the structure and producing an integrated homogeneous surface. The SWGL composites exhibit good hydro degradability, especially under acidic conditions, due to the high‐water sorption rate and solubility. The printability of SWGL composites is good where the objects are printed as designed with the aid of a heating chamber. In conclusion, SWGL with 0.5wt% LEO is suitable for real‐life application as the 3D printing material for photo frames and souvenirs due to its good hydro degradability and moderate tensile strength.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140581866","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

Protein Engineering of Novel Thermostable Pullulanase from Geobacillus stearothermophilus and Starch Saccharification Application 嗜热地衣芽孢杆菌新型可恒温普鲁兰酶的蛋白质工程及淀粉糖化应用

Starch Pub Date : 2024-04-05 DOI: 10.1002/star.202300227

Lin Lin, Ruiqi Li, Ziyu Wang, Jing Yuan, Xiaojun Hu

{"title":"Protein Engineering of Novel Thermostable Pullulanase from Geobacillus stearothermophilus and Starch Saccharification Application","authors":"Lin Lin, Ruiqi Li, Ziyu Wang, Jing Yuan, Xiaojun Hu","doi":"10.1002/star.202300227","DOIUrl":"https://doi.org/10.1002/star.202300227","url":null,"abstract":"A novel thermostable type I pullulanase gene (named pulGSM) is cloned from Geobacillus stearothermophilus DSMZ456. The purified PulGSM shows optimal activity at pH 6.0 and 65 °C. Protein engineering method (site‐directed mutagenesis and enzyme immobilization) is used to further improve the thermostability and catalytic efficiency of PulGSM. Through site‐directed mutagenesis, three mutants (carrying the mutations L211C, E306I and R471E named PulGSM‐M211, PulGSM‐M306 and PulGSM‐M471) are generated and characterized in detail. As showing the best enzymatic properties, PulGSM‐M471 is directly immobilized on epoxy‐functionalized supports to obtain the immobilized enzyme lx‐PulGSM‐M471. The temperature tolerance results show an enhanced T1/2 of 6.5 h (mutated PulGSM‐M471) and 8.5 h (mutated and immobilized lx‐PulGSM‐M471) at 70 °C in comparison to the wild type (4 h). Compared to the commercial pullulanase from Bacillus acidopullulyticus (PDB:2WAN), PulGSM or PulGSM‐M471 can be used directly in maize starch saccharification process without adjusting the pH, which reduces cost and improves efficiency.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140582013","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 and Morphological Properties of Litchi Seed Starch Oxidized by Different Levels of Sodium Hypochlorite 不同次氯酸钠氧化荔枝籽淀粉的物理化学和形态学特性

Starch Pub Date : 2024-04-04 DOI: 10.1002/star.202300119

Jashanveer Kaur, Prerna Gupta, Anjan Borah

{"title":"Physicochemical and Morphological Properties of Litchi Seed Starch Oxidized by Different Levels of Sodium Hypochlorite","authors":"Jashanveer Kaur, Prerna Gupta, Anjan Borah","doi":"10.1002/star.202300119","DOIUrl":"https://doi.org/10.1002/star.202300119","url":null,"abstract":"Non‐conventional starch sources have emerged as an interest due to their inherent physicochemical properties similar to conventional starches. This study aimed to enhance the value of non‐conventional litchi seed starch by employing anoxidizing process using different concentrations of sodium hypochlorite (NaOCl)(0.5, 1.5, 2.5, 3.5, 4.5%). The carbonyl and carboxyl content of oxidized starch was in the range of (0.019 – 0.323%) and (0.044 – 0.425%) showing an increase with the increasing concentration of NaOCl. The native and oxidized starches were further characterized for their functional and structural properties. The amylose content of native starch was 21.52% which was reduced to (19.34 – 13.43%) upon oxidation. The water and oil absorption capacities increased with theoxidation level. The swelling power(g/g) and solubility (g/100g) for native starch were 16.17 and 16.20 and 9.5 and 31.40 for modified starch. The oxidized starch produced clearer pastes. Scanning electron microscopy revealed surface erosion and cavities in oxidized starch granulesat higher concentrations. The oxidized starch showed higher relative crystallinity. FTIR was further used to assess structural changes in starches. Therefore, it can be concluded that oxidation significantly altered the characteristics of litchi seed starch, expanding its potential applications in various industries.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140582010","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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