Athanasios Drosos, Agapi Dima, Panagiotis Kandylis, Theano Petsi, Poonam S. Nigam, Athanasios A. Koutinas, Maria Kanellaki
Abstract Composite biocatalysts (CB) consisting of amylases and Saccharomyces cerevisiae immobilized separately on bacterial nanocellulose (BNC) are used for the process of simultaneous saccharification and fermentation (SSF) of starch (5%, w/v) for bioethanol production. Parameters such as: i) addition of phosphates and/or divalent metal‐ions salts during the co‐immobilization process of the amylases, ii) required co‐immobilization time, iii) fermentation temperature and initial pH of starch, and iv) CB as single or double freeze‐dried are studied. The utilization of double freeze‐dried CB exhibits fermentation efficiency 89.9% and ethanol yield 0.51 g ethanol g −1 starch while the single freeze‐dried CB 81.1% and 0.46 g ethanol g −1 starch, respectively. In the case of double freeze‐dried CB, the fermentation efficiency decreases by only 27.1% in two‐recycling batches, while in the single freeze‐dried one decreases by 51.3%. The application of double freeze‐dried CB can be used for: i) the eco‐friendly biosynthesis of value‐added bioproducts; ii) the promising option for fuel‐grade bioethanol through starchy wastes or foodstuff starchy residues treatment, and iii) the implementation of industrialization. Finally, to simulate an industrial process of one‐step SSF of starch by applying a CB model, a technoeconomic analysis is evaluated, where using BNCs makes the bioprocess cost‐effective and environmentally favorable, simultaneously.
{"title":"Bacterial Nanocellulose‐Based Composite Biocatalysts for Starch‐to‐Bioethanol Valorization under Simultaneous Saccharification and Fermentation","authors":"Athanasios Drosos, Agapi Dima, Panagiotis Kandylis, Theano Petsi, Poonam S. Nigam, Athanasios A. Koutinas, Maria Kanellaki","doi":"10.1002/star.202300044","DOIUrl":"https://doi.org/10.1002/star.202300044","url":null,"abstract":"Abstract Composite biocatalysts (CB) consisting of amylases and Saccharomyces cerevisiae immobilized separately on bacterial nanocellulose (BNC) are used for the process of simultaneous saccharification and fermentation (SSF) of starch (5%, w/v) for bioethanol production. Parameters such as: i) addition of phosphates and/or divalent metal‐ions salts during the co‐immobilization process of the amylases, ii) required co‐immobilization time, iii) fermentation temperature and initial pH of starch, and iv) CB as single or double freeze‐dried are studied. The utilization of double freeze‐dried CB exhibits fermentation efficiency 89.9% and ethanol yield 0.51 g ethanol g −1 starch while the single freeze‐dried CB 81.1% and 0.46 g ethanol g −1 starch, respectively. In the case of double freeze‐dried CB, the fermentation efficiency decreases by only 27.1% in two‐recycling batches, while in the single freeze‐dried one decreases by 51.3%. The application of double freeze‐dried CB can be used for: i) the eco‐friendly biosynthesis of value‐added bioproducts; ii) the promising option for fuel‐grade bioethanol through starchy wastes or foodstuff starchy residues treatment, and iii) the implementation of industrialization. Finally, to simulate an industrial process of one‐step SSF of starch by applying a CB model, a technoeconomic analysis is evaluated, where using BNCs makes the bioprocess cost‐effective and environmentally favorable, simultaneously.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"98 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135818987","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}
Queeneth A. Oguuniyi, Omonike O. Ogbole, Olufunke D. Akin‐Ajani, Tolulope O. Ajala, Qingting Liu, Ardha Apriyanto, Oluwatoyin A. Odeku, Joerg Fettke, Olaniyi Oyatomi, Michael Abberton
Abstract Carbohydrates are significant components of legumes, and their profiling can provide information about their nutritional value and potential health benefits. This study explores the proximate composition and carbohydrate profiles of accessions of three underutilized legumes, namely, Vigna radiata , Vigna mungo , and Macrotyloma uniflorum . The total starch and soluble sugar are determined. Starch granule morphology and diameter are determined using scanning electron microscopy and chain length distribution of amylopectin is analyzed using Capillary Electrophoresis. All accessions of the legumes vary both in their proximate composition and carbohydrate components. Accessions of M. uniflorum (PI‐658594‐01‐SD) have the highest carbohydrate component (7.6%) while V. radiata (TVR‐42) has the least (4.2%). Macrotyloma uniflorum accensions (PI‐658594‐01‐SD, and PI‐180437‐01‐SD) have the highest starch and sucrose contents, while V. mungo accensions (TVM‐13, and TVM‐11) have the lowest. The glucose and fructose contents are lower than sucrose in all the accessions of the legumes. Macrotyloma uniflorum accensions exhibit larger granules while accessions of Vigna species have the smallest granules. All species accessions exhibit similar amylopectin chain length distribution profiles although accessions of V. mungo slightly differ in their proportion of long and short glucan chains. The three species of underutilized legumes exhibit unique characteristics which make them suitable for consumption and may be exploited as a source of nutraceuticals and pharmaceuticals.
{"title":"Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals","authors":"Queeneth A. Oguuniyi, Omonike O. Ogbole, Olufunke D. Akin‐Ajani, Tolulope O. Ajala, Qingting Liu, Ardha Apriyanto, Oluwatoyin A. Odeku, Joerg Fettke, Olaniyi Oyatomi, Michael Abberton","doi":"10.1002/star.202300184","DOIUrl":"https://doi.org/10.1002/star.202300184","url":null,"abstract":"Abstract Carbohydrates are significant components of legumes, and their profiling can provide information about their nutritional value and potential health benefits. This study explores the proximate composition and carbohydrate profiles of accessions of three underutilized legumes, namely, Vigna radiata , Vigna mungo , and Macrotyloma uniflorum . The total starch and soluble sugar are determined. Starch granule morphology and diameter are determined using scanning electron microscopy and chain length distribution of amylopectin is analyzed using Capillary Electrophoresis. All accessions of the legumes vary both in their proximate composition and carbohydrate components. Accessions of M. uniflorum (PI‐658594‐01‐SD) have the highest carbohydrate component (7.6%) while V. radiata (TVR‐42) has the least (4.2%). Macrotyloma uniflorum accensions (PI‐658594‐01‐SD, and PI‐180437‐01‐SD) have the highest starch and sucrose contents, while V. mungo accensions (TVM‐13, and TVM‐11) have the lowest. The glucose and fructose contents are lower than sucrose in all the accessions of the legumes. Macrotyloma uniflorum accensions exhibit larger granules while accessions of Vigna species have the smallest granules. All species accessions exhibit similar amylopectin chain length distribution profiles although accessions of V. mungo slightly differ in their proportion of long and short glucan chains. The three species of underutilized legumes exhibit unique characteristics which make them suitable for consumption and may be exploited as a source of nutraceuticals and pharmaceuticals.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"91 S80","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135818676","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}
Harsh Patel, Rucha P. Desai, Darshan Patel, Bhavtosh A. Kikani
Abstract Casein decorated silicainfused magnetite (Fe 3 O 4 ‐SiO 2 ) nanoparticles are employed to immobilize commercial α‐amylase, where glutaraldehyde serves as a cross linker. The optimal concentration of variables, such as casein (1.4%w/v), Fe 3 O 4 ‐SiO 2 (106 µl), glutaraldehyde (55µl) and amylase (1 mg/ml) are defined by a Box Behnken design. The binding of casein, glutaraldehyde and enzyme over the nanoparticles are further confirmed structurally by fourier transform infrared spectroscopy (FTIR) and thermal gravimetric analysis (TGA). The loading capacity is 37 µg amylase over 1 µg of silica infused magnetite nanoparticles. The optimum pH for the catalysis of soluble and immobilized amylases is the same, i.e. pH 7. However, the pH range for catalysis is improved upon immobilization. The temperature optimum of soluble and immobilized amylases are 40 and 70 °C, respectively. The amylase stability is improved upon immobilization, as shown by enhanced half‐life and reduced deactivation rate constant. The immobilized amylase is used for 17 consecutive cycles with retention of 52% of the residual activity. The immobilized amylase produces high maltose syrup using the industrial wastewater containing corn starch. The ISO 5377 protocol determines dextrose equivalence values to be 36% and 24% during cycle 1 and cycle 2, respectively. The findings point out its possible commercial use.
{"title":"Treatment of Starch Wastewater by α‐Amylase Immobilized on Silica Infused Magnetite Nanoparticles for Maltose Syrup Preparation","authors":"Harsh Patel, Rucha P. Desai, Darshan Patel, Bhavtosh A. Kikani","doi":"10.1002/star.202300102","DOIUrl":"https://doi.org/10.1002/star.202300102","url":null,"abstract":"Abstract Casein decorated silicainfused magnetite (Fe 3 O 4 ‐SiO 2 ) nanoparticles are employed to immobilize commercial α‐amylase, where glutaraldehyde serves as a cross linker. The optimal concentration of variables, such as casein (1.4%w/v), Fe 3 O 4 ‐SiO 2 (106 µl), glutaraldehyde (55µl) and amylase (1 mg/ml) are defined by a Box Behnken design. The binding of casein, glutaraldehyde and enzyme over the nanoparticles are further confirmed structurally by fourier transform infrared spectroscopy (FTIR) and thermal gravimetric analysis (TGA). The loading capacity is 37 µg amylase over 1 µg of silica infused magnetite nanoparticles. The optimum pH for the catalysis of soluble and immobilized amylases is the same, i.e. pH 7. However, the pH range for catalysis is improved upon immobilization. The temperature optimum of soluble and immobilized amylases are 40 and 70 °C, respectively. The amylase stability is improved upon immobilization, as shown by enhanced half‐life and reduced deactivation rate constant. The immobilized amylase is used for 17 consecutive cycles with retention of 52% of the residual activity. The immobilized amylase produces high maltose syrup using the industrial wastewater containing corn starch. The ISO 5377 protocol determines dextrose equivalence values to be 36% and 24% during cycle 1 and cycle 2, respectively. The findings point out its possible commercial use.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"74 8","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135934035","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}
Yasir Qasim Almajidi, Andrew Ng Kay Lup, Andrés Alexis Ramírez‐Coronel, Abbas F. Almulla, Ali Alsudani, Mustafa Salam Kadhm, Yaser E. Alqurashi, Rasha Fadhel Obaid
Abstract Natural polymers are used more frequently in packaging as alternatives to synthetic plastics. Cornstarch is one of the cheapest carbohydrate biopolymers that form films with suitable properties and appearance but considerably larger hydrophilicity and low mechanical characteristics compared to synthetic films. Incorporating curcumin into cornstarch films improves mechanical and antimicrobial properties and curcumin release into aqueous solutions of the films. The results show that the introduction of curcumin decreases the water solubility of the edible films from 3.58% to 1.49% and the moisture absorption from 2.87% to 1.94% ( p < 0.05) and increases the length of films from 40% to 80% without changing their thickness. Examination of color properties shows that the increased curcumin concentration leads to a decrease in transparency and an increase in the redness and yellowness indices. These properties change from 72.2, 3.5, and 5.1 to 39.2, 21, and 13.7, respectively. The number of mold and yeast colonies in the cheese sample decreases during the storage period of 5 days. Generally, the findings indicate that the bioactive film of corn starch and curcumin (0.5%) can be used as a suitable coating for food products.
{"title":"The Effect of Curcumin and Cornstarch Biopolymers on the Shelf Life of Fresh Cheese: Physicomechanical and Antimicrobial Properties","authors":"Yasir Qasim Almajidi, Andrew Ng Kay Lup, Andrés Alexis Ramírez‐Coronel, Abbas F. Almulla, Ali Alsudani, Mustafa Salam Kadhm, Yaser E. Alqurashi, Rasha Fadhel Obaid","doi":"10.1002/star.202300141","DOIUrl":"https://doi.org/10.1002/star.202300141","url":null,"abstract":"Abstract Natural polymers are used more frequently in packaging as alternatives to synthetic plastics. Cornstarch is one of the cheapest carbohydrate biopolymers that form films with suitable properties and appearance but considerably larger hydrophilicity and low mechanical characteristics compared to synthetic films. Incorporating curcumin into cornstarch films improves mechanical and antimicrobial properties and curcumin release into aqueous solutions of the films. The results show that the introduction of curcumin decreases the water solubility of the edible films from 3.58% to 1.49% and the moisture absorption from 2.87% to 1.94% ( p < 0.05) and increases the length of films from 40% to 80% without changing their thickness. Examination of color properties shows that the increased curcumin concentration leads to a decrease in transparency and an increase in the redness and yellowness indices. These properties change from 72.2, 3.5, and 5.1 to 39.2, 21, and 13.7, respectively. The number of mold and yeast colonies in the cheese sample decreases during the storage period of 5 days. Generally, the findings indicate that the bioactive film of corn starch and curcumin (0.5%) can be used as a suitable coating for food products.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"169 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135325562","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}
Carolina Lagunes‐Delgado, Edith Agama‐Acevedo, Luis A. Bello‐Pérez
Abstract Starch is a polysaccharide with diverse functionalities as a thickener and a gelling and water retention agent. These activities impact in the sensory, functional, and digestibility characteristics of the products where it is used as an ingredient. Native starch has diverse drawbacks, such as low resistance to acid conditions, syneresis, and sensitivity to high shear rates, among others. Those disadvantages are overcome by chemical, physical, and enzymatic modifications. In the last decade, the use of dual‐modified starch has been suggested to expand its applications, and eco‐friendly modifications are recommended. This review is designed to identify the effect of double modifications on starch structure, functionality, and digestibility characteristics considered by food manufacturers to develop new or improved products. The increase in the starch degree of substitution by dual modification is key to incipient applications, such as 3D printing, biodegradable packing materials with high mechanical resistance, and foods with slow resistance to enzymatic hydrolysis.
{"title":"Dual Starch Modifications to Expand Its End‐Uses: A Review","authors":"Carolina Lagunes‐Delgado, Edith Agama‐Acevedo, Luis A. Bello‐Pérez","doi":"10.1002/star.202300153","DOIUrl":"https://doi.org/10.1002/star.202300153","url":null,"abstract":"Abstract Starch is a polysaccharide with diverse functionalities as a thickener and a gelling and water retention agent. These activities impact in the sensory, functional, and digestibility characteristics of the products where it is used as an ingredient. Native starch has diverse drawbacks, such as low resistance to acid conditions, syneresis, and sensitivity to high shear rates, among others. Those disadvantages are overcome by chemical, physical, and enzymatic modifications. In the last decade, the use of dual‐modified starch has been suggested to expand its applications, and eco‐friendly modifications are recommended. This review is designed to identify the effect of double modifications on starch structure, functionality, and digestibility characteristics considered by food manufacturers to develop new or improved products. The increase in the starch degree of substitution by dual modification is key to incipient applications, such as 3D printing, biodegradable packing materials with high mechanical resistance, and foods with slow resistance to enzymatic hydrolysis.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"189 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136070410","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}
Abstract Cassava is an important starch crop in the world. Starch factories normally generate a huge amount of cassava root residual which may cause pollution to the environment. In order to find some extra uses for the root cortex, cassava root cortex peroxidase (CCP) is found in quantities up to 20 mg kg −1 in deteriorated cortex tissueand demonstrates some applications similar to horseradish peroxidase (HRP). The major native CCP is a 105‐kDa dimeric peroxidase with two 54‐kDa monomers. CCP is found to be tolerant to a broad pH range from 3 to 11 with maximum activity at pH 5.0 and maintains wide temperature range activity from 20 to 70 °C with an optimum at 65 °C. This indicates CCP to be one of the most robust peroxidases. Despite simple purification with ammonium sulfate precipitation, partial purified CCP is capable of determining glucose concentrations with glucose oxidase similar capability to HRP. For application as a reporter enzyme in immunoassays, the lab‐made secondary antibody conjugated with CCPsuccessfully detects the specific antigen in Western blot analysis using achemiluminescent substrate in the same way as HRP. From the properties and results of trial applications, CCP can be equally replaced in all applications of HRP. The enzyme should be found more potential applications to gain the acceptance. Since raw material for CCP is industrially massive, it should emphasize not only optimization of purification and process cost for industry, but also commercializeto the market.
木薯是世界上重要的淀粉作物。淀粉工厂通常会产生大量的木薯根残留物，这可能会对环境造成污染。为了找到根皮质的一些额外用途，木薯根皮质过氧化物酶(CCP)在变质的皮质组织中含量高达20 mg kg - 1，并显示出一些类似于辣根过氧化物酶(HRP)的应用。主要的天然CCP是一个105 - kDa二聚体过氧化物酶，具有两个54 - kDa单体。研究发现，CCP对pH值从3到11的广泛范围具有耐受性，在pH值为5.0时具有最大活性，在20至70°C范围内保持广泛的温度范围活性，在65°C时具有最佳活性。这表明CCP是最强大的过氧化物酶之一。尽管用硫酸铵沉淀法简单纯化，但部分纯化的CCP具有与HRP相似的葡萄糖氧化酶测定葡萄糖浓度的能力。作为免疫分析中的报告酶，实验室自制的与ccp偶联的二抗在Western blot分析中成功检测特异性抗原，使用与HRP相同的非致发光底物。从试验应用的性质和结果来看，CCP在HRP的所有应用中都是可以平等替代的。该酶需要寻找更多的潜在应用，才能获得认可。由于CCP的原料在工业上是大量的，因此在工业上不仅要注重提纯和工艺成本的优化，而且要注重市场化。
{"title":"Cassava Root Cortex Peroxidase (CCP) as a Potential Alternative Source of Peroxidase","authors":"Thakorn Sornwatana, Tiwa Rotchanapreeda, Rungdawan Wongsamart, Nadtaya Mongkol, Jamorn Somana","doi":"10.1002/star.202300083","DOIUrl":"https://doi.org/10.1002/star.202300083","url":null,"abstract":"Abstract Cassava is an important starch crop in the world. Starch factories normally generate a huge amount of cassava root residual which may cause pollution to the environment. In order to find some extra uses for the root cortex, cassava root cortex peroxidase (CCP) is found in quantities up to 20 mg kg −1 in deteriorated cortex tissueand demonstrates some applications similar to horseradish peroxidase (HRP). The major native CCP is a 105‐kDa dimeric peroxidase with two 54‐kDa monomers. CCP is found to be tolerant to a broad pH range from 3 to 11 with maximum activity at pH 5.0 and maintains wide temperature range activity from 20 to 70 °C with an optimum at 65 °C. This indicates CCP to be one of the most robust peroxidases. Despite simple purification with ammonium sulfate precipitation, partial purified CCP is capable of determining glucose concentrations with glucose oxidase similar capability to HRP. For application as a reporter enzyme in immunoassays, the lab‐made secondary antibody conjugated with CCPsuccessfully detects the specific antigen in Western blot analysis using achemiluminescent substrate in the same way as HRP. From the properties and results of trial applications, CCP can be equally replaced in all applications of HRP. The enzyme should be found more potential applications to gain the acceptance. Since raw material for CCP is industrially massive, it should emphasize not only optimization of purification and process cost for industry, but also commercializeto the market.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"214 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136159020","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}
Abstract The objective of this study is to investigate the effects of okara and its dietary fiber (DF) on the retrogradation and rheological characteristics of potato starch. DF or okara increases the syneresis, but decrease the gel strength of potato starch with the increase of concentration. Storage modulus and loss modulus of potato starch are markedly increased with a high concentration of okara or DF during temperature sweep, especially DF. Shear‐thinning behavior and apparent viscosity of potato starch are increased with more addition of DF or okara. The X‐ray diffraction pattern demonstrates that okara or DF does not change the type of crystal structure but significantly increases the crystallinity of the starch matrix, especially DF. Fourier‐transformed infrared spectra indicate the addition of okara or DF increases hydrogen bonds in potato starch and brings in ester carbonyl from the fiber. The addition of okara and DF can alter the retrogradation and rheology characteristics of potato starch.
{"title":"Effects of Okara and Its Dietary Fiber on the Retrogradation and Rheological Characteristics of Potato Starch","authors":"Yang Zhuang, Weina Xu, Yudong Wang, Hong Yang","doi":"10.1002/star.202300081","DOIUrl":"https://doi.org/10.1002/star.202300081","url":null,"abstract":"Abstract The objective of this study is to investigate the effects of okara and its dietary fiber (DF) on the retrogradation and rheological characteristics of potato starch. DF or okara increases the syneresis, but decrease the gel strength of potato starch with the increase of concentration. Storage modulus and loss modulus of potato starch are markedly increased with a high concentration of okara or DF during temperature sweep, especially DF. Shear‐thinning behavior and apparent viscosity of potato starch are increased with more addition of DF or okara. The X‐ray diffraction pattern demonstrates that okara or DF does not change the type of crystal structure but significantly increases the crystallinity of the starch matrix, especially DF. Fourier‐transformed infrared spectra indicate the addition of okara or DF increases hydrogen bonds in potato starch and brings in ester carbonyl from the fiber. The addition of okara and DF can alter the retrogradation and rheology characteristics of potato starch.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"18 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136159397","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}
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