Abstract Fruits and vegetable waste‐based starch has numerous applications for use as a biodegradable film in food packaging materials. This study reviews fruit and vegetable waste‐based non‐commercial starches that can be utilized as an alternatives for commercial starches in biodegradable film growth. Circular economy, sustainable manufacturing goals, recycling waste and by‐products, and new basic concepts drive the hunt for alternative starch sources. Starches from unusual and abandoned fruits and vegetables offer stronger research potential. The characteristics of starch extracted from these sources and their use as a biodegradable film are emerging trends in the field of packaging technology. Further, millet starch, for example, is made from the waste of underused crops or other fruits and vegetables and presents a wealth of new avenues for biodegradable film study. In order to cease throwing away valuable carbohydrates, especially starch, these sources must incorporate into the concept of “circularity” and work toward more sustainable manufacturing practices. Besides, optimizing the biodegradable film composition to improve barrier and shelf life is also crucial. Thus, an additional study may apply response surface‐based hybrid optimization, neural networks, or deep learning‐oriented models to optimize biodegradable film composition and intelligent monitoring of the materials under the packing systems.
{"title":"Starch‐Based Biodegradable Film from Fruit and Vegetable Waste and Its Standardization Modules Based on Neural Networks and Response Surface Methodology","authors":"Mausumi Sarma, Sourav Chakraborty, Radhakrishnan Kesavan, Kshirod Kumar Dash, Prakash Kumar Nayak","doi":"10.1002/star.202300082","DOIUrl":"https://doi.org/10.1002/star.202300082","url":null,"abstract":"Abstract Fruits and vegetable waste‐based starch has numerous applications for use as a biodegradable film in food packaging materials. This study reviews fruit and vegetable waste‐based non‐commercial starches that can be utilized as an alternatives for commercial starches in biodegradable film growth. Circular economy, sustainable manufacturing goals, recycling waste and by‐products, and new basic concepts drive the hunt for alternative starch sources. Starches from unusual and abandoned fruits and vegetables offer stronger research potential. The characteristics of starch extracted from these sources and their use as a biodegradable film are emerging trends in the field of packaging technology. Further, millet starch, for example, is made from the waste of underused crops or other fruits and vegetables and presents a wealth of new avenues for biodegradable film study. In order to cease throwing away valuable carbohydrates, especially starch, these sources must incorporate into the concept of “circularity” and work toward more sustainable manufacturing practices. Besides, optimizing the biodegradable film composition to improve barrier and shelf life is also crucial. Thus, an additional study may apply response surface‐based hybrid optimization, neural networks, or deep learning‐oriented models to optimize biodegradable film composition and intelligent monitoring of the materials under the packing systems.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135113662","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 Iron is an essential trace element in the human body. Iron deficiency can lead to iron deficiency anemia (IDA) and induce various diseases. Hence, it is urgent to find an iron supplement with minimal side effects and good iron supplementation effect. Natural polysaccharides from plants have various biological activities such as antioxidant, hypoglycemic, immunomodulatory, etc. Increasing research has shown that polysaccharides modified with iron can enhance their biological activities. Among them, polysaccharide iron complex (PIC) has significant anti‐anemia activity. With the powerfully development of PIC, increasing research has found that PIC showed some advantages, including good water solubility, high bioavailability, low gastrointestinal irritation, and high iron content. Therefore, PIC has received widespread attention. Currently, PIC is widely used in various fields such as agriculture, animal husbandry, and clinical treatment. However, there are limited reports on the preparation, biological activities, and applications of PIC. This paper systematically reviews the preparation methods, iron content determination methods, biological activities, and applications of PIC. The results provide important references for the deep development and utilization of PIC.
{"title":"Preparation, Biological Activities, and Application of Plant Polysaccharide Iron Complexes: A Review","authors":"Shasha Dai, Zitong Hao, Yuchao Gao, Yumei Sang, Zechao Liu, Hongkun Xue","doi":"10.1002/star.202300145","DOIUrl":"https://doi.org/10.1002/star.202300145","url":null,"abstract":"Abstract Iron is an essential trace element in the human body. Iron deficiency can lead to iron deficiency anemia (IDA) and induce various diseases. Hence, it is urgent to find an iron supplement with minimal side effects and good iron supplementation effect. Natural polysaccharides from plants have various biological activities such as antioxidant, hypoglycemic, immunomodulatory, etc. Increasing research has shown that polysaccharides modified with iron can enhance their biological activities. Among them, polysaccharide iron complex (PIC) has significant anti‐anemia activity. With the powerfully development of PIC, increasing research has found that PIC showed some advantages, including good water solubility, high bioavailability, low gastrointestinal irritation, and high iron content. Therefore, PIC has received widespread attention. Currently, PIC is widely used in various fields such as agriculture, animal husbandry, and clinical treatment. However, there are limited reports on the preparation, biological activities, and applications of PIC. This paper systematically reviews the preparation methods, iron content determination methods, biological activities, and applications of PIC. The results provide important references for the deep development and utilization of PIC.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135366621","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}
Maria Jaízia dos Santos Alves, Wilson Daniel Caicedo Chacon, Alcilene Rodrigues Monteiro, Germán Ayala Valencia
Abstract New trends in the food industry are focused on the development of fortification foods. Gelatin candies are foods widely consumed by the population and they are selected for incorporation with starch nanoparticles (SNPs) obtained by nanoprecipitation and loaded with phenolic compounds from propolis extract (PE). Water activity and total soluble solids result in stable gelatin candies at room temperature and 30% RH (relative humidity) from the microbiological point of view. According to the results, the addition of starch nanoparticles (SNPs) in gelatin candies does not prove to be a factor that influences texture parameters, especially hardness, gumminess, and chewiness. Candies containing SNPs loaded with the phenolic compounds from PE have high total phenolic compounds (324–362 mg of GAE 100 g −1 ) and antioxidant activity (133–136 µmol TROLOX 100 g −1 ). The stability of the starch nanoparticles loaded with the phenolic compounds from propolis extract in the gummy candy is confirmed, exhibiting this food product a yellow color, representing a promising application for these natural additives in the food industry. These results indicate that SNPs loaded with the phenolic compounds from PE can be used for gelatin candies fortification aiming to develop functional foods.
{"title":"Gelatin Candies Architected with Active Starch Nanoparticles Containing Phenolic Compounds from Propolis Extract","authors":"Maria Jaízia dos Santos Alves, Wilson Daniel Caicedo Chacon, Alcilene Rodrigues Monteiro, Germán Ayala Valencia","doi":"10.1002/star.202300162","DOIUrl":"https://doi.org/10.1002/star.202300162","url":null,"abstract":"Abstract New trends in the food industry are focused on the development of fortification foods. Gelatin candies are foods widely consumed by the population and they are selected for incorporation with starch nanoparticles (SNPs) obtained by nanoprecipitation and loaded with phenolic compounds from propolis extract (PE). Water activity and total soluble solids result in stable gelatin candies at room temperature and 30% RH (relative humidity) from the microbiological point of view. According to the results, the addition of starch nanoparticles (SNPs) in gelatin candies does not prove to be a factor that influences texture parameters, especially hardness, gumminess, and chewiness. Candies containing SNPs loaded with the phenolic compounds from PE have high total phenolic compounds (324–362 mg of GAE 100 g −1 ) and antioxidant activity (133–136 µmol TROLOX 100 g −1 ). The stability of the starch nanoparticles loaded with the phenolic compounds from propolis extract in the gummy candy is confirmed, exhibiting this food product a yellow color, representing a promising application for these natural additives in the food industry. These results indicate that SNPs loaded with the phenolic compounds from PE can be used for gelatin candies fortification aiming to develop functional foods.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135413656","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}
Le Shi, Yu Liu, Zhong‐Fei Zhang, Yan‐Xia Li, Yu‐Meng Wu, Yong‐Ming Lu
Abstract The use of fungal polysaccharides as immunomodulators has garnered significant interest. Here, the polysaccharide PCP‐1 is isolated and purified from the fruiting bodies of Pleurotus citrinopileatus . PCP‐1 is identified as a glucan with a molecular weight of 1670 kDa. Methylation analysis reveals that PCP‐1 consists of T‐Glc p , T‐Rha p , 1,3‐Glc p , 1,4‐Glc p , 1,4,6‐Glc p , and 1,3,6‐Glc p . PCP‐1 exhibits exceptional immunomodulatory effects, as it can dose‐dependently stimulate phagocytosis and promote the secretion of nitric oxide and reactive oxygen species in RAW264.7 cells. Additionally, PCP‐1 significantly enhances the secretion of cytokines such as TNF‐ α , IL‐1 β , and IL‐6 at both the protein and mRNA levels, with concentrations ranging from 2.5 to 40 µg mL −1 . At a concentration of 40 µg mL −1 , the immunomodulatory effects are comparable to those of the positive control. Furthermore, PCP‐1 promotes the nuclear translocation of the p65 protein, indicating activation of the NF‐κB signaling pathway. The results demonstrate that PCP‐1 has the potential as a natural immunomodulator, with possible applications in the food, pharmaceutical, and other industries.
{"title":"Structural Characterization and Immunomodulatory Effects of Polysaccharide PCP‐1 from <i>Pleurotus citrinopileatus</i>","authors":"Le Shi, Yu Liu, Zhong‐Fei Zhang, Yan‐Xia Li, Yu‐Meng Wu, Yong‐Ming Lu","doi":"10.1002/star.202300093","DOIUrl":"https://doi.org/10.1002/star.202300093","url":null,"abstract":"Abstract The use of fungal polysaccharides as immunomodulators has garnered significant interest. Here, the polysaccharide PCP‐1 is isolated and purified from the fruiting bodies of Pleurotus citrinopileatus . PCP‐1 is identified as a glucan with a molecular weight of 1670 kDa. Methylation analysis reveals that PCP‐1 consists of T‐Glc p , T‐Rha p , 1,3‐Glc p , 1,4‐Glc p , 1,4,6‐Glc p , and 1,3,6‐Glc p . PCP‐1 exhibits exceptional immunomodulatory effects, as it can dose‐dependently stimulate phagocytosis and promote the secretion of nitric oxide and reactive oxygen species in RAW264.7 cells. Additionally, PCP‐1 significantly enhances the secretion of cytokines such as TNF‐ α , IL‐1 β , and IL‐6 at both the protein and mRNA levels, with concentrations ranging from 2.5 to 40 µg mL −1 . At a concentration of 40 µg mL −1 , the immunomodulatory effects are comparable to those of the positive control. Furthermore, PCP‐1 promotes the nuclear translocation of the p65 protein, indicating activation of the NF‐κB signaling pathway. The results demonstrate that PCP‐1 has the potential as a natural immunomodulator, with possible applications in the food, pharmaceutical, and other industries.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135463083","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 preparation of starch‐fatty acid esters is investigated for corn starch and cassava starch. The fatty acid contents are obtained from the hydrolysis of coconut oil and castor oil respectively and are characterized by GC/MS techniques. The major fatty acid component of coconut oil is found to be lauric acid (34%) while that of castor oil is ricinoleic acid (84%). Four different starch‐fatty esters are prepared, namely cassava starch‐coconut fatty acid esters (CacoFAE), cassava starch‐castor fatty acid ester (CacaFAE), corn starch‐coconut fatty acid ester (CocoFAE), and corn starch‐castor fatty acid ester (CocaFAE). The starch‐fatty acid esters are analyzed using FT‐IR and liquid chromatography‐mass spectrometer techniques. All the esterified starch‐fatty acid esters contain the C=O absorption peak at 1707 cm −1 which is the peak corresponding to the ester group formed between the starch hydroxyl and fatty acid carboxylic functions. The major fatty acid eluted from LC‐MS for CacoFAE and CocoFAE is lauric (dodecanoic) acid with 67.4% and 74% respectively while ricinoleic acid (58%) is obtained for CacaFAE. The data for CocaFAE are mainly dominated by the ester of the fatty acids.
{"title":"Preparation of Starch‐Fatty acid esters from Agro‐based Raw Materials (Corn Starch, Cassava Starch, Coconut Oil and Castor Seed Oil)","authors":"Olusegun Amos, Rami Adel Pashameah","doi":"10.1002/star.202200205","DOIUrl":"https://doi.org/10.1002/star.202200205","url":null,"abstract":"Abstract The preparation of starch‐fatty acid esters is investigated for corn starch and cassava starch. The fatty acid contents are obtained from the hydrolysis of coconut oil and castor oil respectively and are characterized by GC/MS techniques. The major fatty acid component of coconut oil is found to be lauric acid (34%) while that of castor oil is ricinoleic acid (84%). Four different starch‐fatty esters are prepared, namely cassava starch‐coconut fatty acid esters (CacoFAE), cassava starch‐castor fatty acid ester (CacaFAE), corn starch‐coconut fatty acid ester (CocoFAE), and corn starch‐castor fatty acid ester (CocaFAE). The starch‐fatty acid esters are analyzed using FT‐IR and liquid chromatography‐mass spectrometer techniques. All the esterified starch‐fatty acid esters contain the C=O absorption peak at 1707 cm −1 which is the peak corresponding to the ester group formed between the starch hydroxyl and fatty acid carboxylic functions. The major fatty acid eluted from LC‐MS for CacoFAE and CocoFAE is lauric (dodecanoic) acid with 67.4% and 74% respectively while ricinoleic acid (58%) is obtained for CacaFAE. The data for CocaFAE are mainly dominated by the ester of the fatty acids.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135547409","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 In recent years, researchers have been exploring alternative sources of starch for drug delivery. Traditional options like corn, potato, and rice starches have been widely used, but sustainability concerns have prompted the investigation of nonconventional starches. Elephant foot yam starch, derived from an agricultural polymer, has gained popularity due to its wide availability. Starches are fundamentally unsuited for the majority of applications; they must be physically and/or chemically altered to maximize their advantages and/or minimize their drawbacks. Due to the chemical toxicity, starch modification is often done using physical techniques that are inexpensive. This study aims to evaluate the impact of elephant foot yam starch on the physicochemical properties and drug delivery of potato starch. Pregelatinization, a crucial process, is found to increase amylose content and improves starch flow properties, as confirmed by Fourier‐transform infrared spectroscopy analysis showing gelatinization in the mixture. Field emission scanning electron microscopy images reveal complete disruption of the starch granular structure after modification. Tablets made with a mixture of pregelatinized starches exhibit a slower drug release compared to those with pregelatinized starch alone. Notably, inclusion of potato starch in the mixture results in a more sustained drug release. Hence, modified starches have diverse applications for enhancing solubility of poorly soluble drugs.
{"title":"Effect of Soluble Potato Starch on the Pregelatinization Properties of Non‐Conventional Elephant Foot Yam Starch.","authors":"Riya Banerjee, K. Jayaram Kumar","doi":"10.1002/star.202300135","DOIUrl":"https://doi.org/10.1002/star.202300135","url":null,"abstract":"Abstract In recent years, researchers have been exploring alternative sources of starch for drug delivery. Traditional options like corn, potato, and rice starches have been widely used, but sustainability concerns have prompted the investigation of nonconventional starches. Elephant foot yam starch, derived from an agricultural polymer, has gained popularity due to its wide availability. Starches are fundamentally unsuited for the majority of applications; they must be physically and/or chemically altered to maximize their advantages and/or minimize their drawbacks. Due to the chemical toxicity, starch modification is often done using physical techniques that are inexpensive. This study aims to evaluate the impact of elephant foot yam starch on the physicochemical properties and drug delivery of potato starch. Pregelatinization, a crucial process, is found to increase amylose content and improves starch flow properties, as confirmed by Fourier‐transform infrared spectroscopy analysis showing gelatinization in the mixture. Field emission scanning electron microscopy images reveal complete disruption of the starch granular structure after modification. Tablets made with a mixture of pregelatinized starches exhibit a slower drug release compared to those with pregelatinized starch alone. Notably, inclusion of potato starch in the mixture results in a more sustained drug release. Hence, modified starches have diverse applications for enhancing solubility of poorly soluble drugs.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136272371","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}
Santi Anisa, Albert J. J. Woortman, Katja Loos, Rachmawati Rachmawati
Abstract Complexation can be utilized to modify starch properties. In this study, tapioca starch–methyl myristate (SM) complexes are prepared by mixing tapioca starch and methyl myristate (MM) in water at 90 °C. The MM amount is varied at 1%–10% w/w to study its effects on the complexes’ physicochemical properties, which are characterized using spectroscopic, thermal, crystallinity, particle size, and microscopic analyses. The complexes are stable crystalline materials, as iodine cannot replace complexed MM. In water, these complexes aggregate to form two different sizes of 29.5–162.7 nm (23%–58% population) and 711.2–7086.7 nm (42%–77% population), which melt at 90–95 °C. Solid complexes form porous morphologies, which start degrading at 260.3–263.4 °C, indicating high thermal stability. An in vitro digestibility study using α‐amylase shows that the higher the MM amount is, the slower the starch degradation. At 120 min digestion time, the complexes produce 11%–16% lower reducing sugar than native starch (S). This shows that starch complexation with MM complexes can produce starch materials with slower digestibility. For the kinetic analysis, the Weibull model fits better than the exponential model for analyzing the digestion kinetics of SM complexes by the α‐amylase enzyme.
{"title":"Investigation of physicochemical properties of tapioca starch–methyl myristate complexes","authors":"Santi Anisa, Albert J. J. Woortman, Katja Loos, Rachmawati Rachmawati","doi":"10.1002/star.202300043","DOIUrl":"https://doi.org/10.1002/star.202300043","url":null,"abstract":"Abstract Complexation can be utilized to modify starch properties. In this study, tapioca starch–methyl myristate (SM) complexes are prepared by mixing tapioca starch and methyl myristate (MM) in water at 90 °C. The MM amount is varied at 1%–10% w/w to study its effects on the complexes’ physicochemical properties, which are characterized using spectroscopic, thermal, crystallinity, particle size, and microscopic analyses. The complexes are stable crystalline materials, as iodine cannot replace complexed MM. In water, these complexes aggregate to form two different sizes of 29.5–162.7 nm (23%–58% population) and 711.2–7086.7 nm (42%–77% population), which melt at 90–95 °C. Solid complexes form porous morphologies, which start degrading at 260.3–263.4 °C, indicating high thermal stability. An in vitro digestibility study using α‐amylase shows that the higher the MM amount is, the slower the starch degradation. At 120 min digestion time, the complexes produce 11%–16% lower reducing sugar than native starch (S). This shows that starch complexation with MM complexes can produce starch materials with slower digestibility. For the kinetic analysis, the Weibull model fits better than the exponential model for analyzing the digestion kinetics of SM complexes by the α‐amylase enzyme.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136249148","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 Saccharification fermentation is very important technics for Chinese baijiu, which effects its yield and flavor. Eurotium cristatum was been found the ability of saccharification, but has not been applied to the saccharification fermentation in Chinese baijiu. In this study, E. cristatum was added to the mold culture for the co‐fermentation of Wuliangye liquor to verify whether it enhanced the saccharification efficiency. Starch from mold culture was analyzed to infer the effect. Microorganisms in the mold culture and liquor flavor substances were also evaluated. Results showed that reducing sugar in the fermented grains reached the maximum value of 40 g/100 g when 8 mL of E. cristatum suspension was added to 100 g of mold culture. Co‐fermentation using E. cristatum increased the amylose content, decreased the molecular weight, and formed irregular starch particles and an evident crystal structure of starch from the mold culture. These phenomena in starch molecules corresponded to the mechanism by which E. cristatum enhanced saccharification efficiency. What's more, E. cristatum also improved the growth of the original microorganisms in the mold culture, thereby benefitting the flavor of Wuliangye liquor. Therefore, it is scientific and significative for the application of E. cristatum in saccharification fermentation of Wuliangye liquor. This article is protected by copyright. All rights reserved
{"title":"Effect of <i>Eurotium cristatum</i> on saccharification efficiency, microorganisms in mold culture, and liquor flavor during Wuliangye liquor production","authors":"Yang Qin, Yang Feng‐ying, Zhao Qian‐hui","doi":"10.1002/star.202200236","DOIUrl":"https://doi.org/10.1002/star.202200236","url":null,"abstract":"Abstract Saccharification fermentation is very important technics for Chinese baijiu, which effects its yield and flavor. Eurotium cristatum was been found the ability of saccharification, but has not been applied to the saccharification fermentation in Chinese baijiu. In this study, E. cristatum was added to the mold culture for the co‐fermentation of Wuliangye liquor to verify whether it enhanced the saccharification efficiency. Starch from mold culture was analyzed to infer the effect. Microorganisms in the mold culture and liquor flavor substances were also evaluated. Results showed that reducing sugar in the fermented grains reached the maximum value of 40 g/100 g when 8 mL of E. cristatum suspension was added to 100 g of mold culture. Co‐fermentation using E. cristatum increased the amylose content, decreased the molecular weight, and formed irregular starch particles and an evident crystal structure of starch from the mold culture. These phenomena in starch molecules corresponded to the mechanism by which E. cristatum enhanced saccharification efficiency. What's more, E. cristatum also improved the growth of the original microorganisms in the mold culture, thereby benefitting the flavor of Wuliangye liquor. Therefore, it is scientific and significative for the application of E. cristatum in saccharification fermentation of Wuliangye liquor. This article is protected by copyright. All rights reserved","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135864348","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 Buckwheat is a typical medicinal and edible crop with high nutritional value, and the application of appropriate fertilizer can improve the quality of buckwheat starch. The changes of internal structure and physicochemical characteristics of common buckwheat grain starch under low, medium and high fertilization levels were investigated. With increasing fertilizer amount, the volume proportion increased, while the granule size distribution reduced significantly. All of the common buckwheat starch samples showed a typical A‐type pattern in X‐ray diffraction detection. Furthermore, with the increase of fertilization level, the amylose content, retrogradation, and the ratio of 1045/1022 cm −1 certainly reduced and then raised, but the relative crystallinity, the ratio of 1022/995 cm −1 ratio, light transmittance, solubility, and swelling power increased and then decreased. In comparison to other fertilization levels, common buckwheat starch at the medium level had greater pasting temperatures and gelatinization enthalpy but lower pasting viscosities. These results indicated the medium fertilization level of 180 (N), 115.2 (P) and 84.6 (K) kg/hm 2 was more suitable for buckwheat starch quality, which could give information for buckwheat cultivation. This article is protected by copyright. All rights reserved
{"title":"Structural and Physicochemical Properties of Common Buckwheat Starch in Response to Different Fertilization Levels","authors":"Xinhui Lei, Chenxi Wan, Jincai Tao, Yixin Wu, Jiale Wang, Qinghua Yang, Baili Feng, Jinfeng Gao","doi":"10.1002/star.202200235","DOIUrl":"https://doi.org/10.1002/star.202200235","url":null,"abstract":"Abstract Buckwheat is a typical medicinal and edible crop with high nutritional value, and the application of appropriate fertilizer can improve the quality of buckwheat starch. The changes of internal structure and physicochemical characteristics of common buckwheat grain starch under low, medium and high fertilization levels were investigated. With increasing fertilizer amount, the volume proportion increased, while the granule size distribution reduced significantly. All of the common buckwheat starch samples showed a typical A‐type pattern in X‐ray diffraction detection. Furthermore, with the increase of fertilization level, the amylose content, retrogradation, and the ratio of 1045/1022 cm −1 certainly reduced and then raised, but the relative crystallinity, the ratio of 1022/995 cm −1 ratio, light transmittance, solubility, and swelling power increased and then decreased. In comparison to other fertilization levels, common buckwheat starch at the medium level had greater pasting temperatures and gelatinization enthalpy but lower pasting viscosities. These results indicated the medium fertilization level of 180 (N), 115.2 (P) and 84.6 (K) kg/hm 2 was more suitable for buckwheat starch quality, which could give information for buckwheat cultivation. This article is protected by copyright. All rights reserved","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136362648","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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