Dynamic ultra‐high pressure microfluidization technology is employed to enhance the application of common enzymatic hydrolysis potato starch (PS)‐based fat mimetic through ultrafine particle treatment. The individual effects of treatment pressure, repetition, and feed concentration on the particle size and polymer dispersion index (PDI) of the resulting ultrafine PS‐based fat mimetics are assessed using PS‐based fat mimetics with a dextrose equivalent (DE) value of 2.4. Additionally, the physicochemical properties of the PS‐based fat mimetics obtained before and after ultrafine treatment are compared. The results indicate that the optimum ultra‐micronization parameters are subject to ten treatments at 200 MPa with a feed concentration of 3%. The optimal ultrafine fat mimetic has an average particle size of 532.40 nm and a PDI of 0.448, in comparison to enzymatically hydrolyzed fat mimics. Compared with the enzymatically hydrolyzed PS‐based fat mimetic, the oil‐holding capacity, emulsification index (E1), and emulsion stability index are improved, while the apparent viscosity, transparency, and retrogradation decrease in the fat mimetic obtained under the optimal ultra‐micronization treatment. The optimal treatment not only alters the surface morphology of the PS‐based fat mimetic particles but also significantly decreases the particle size and the number of spherical particles, with the underlying chemical structure remaining unaffected.
{"title":"Effect of Dynamic Ultra‐High Pressure Microfluidization on the Properties of Potato Starch Fat Mimetics","authors":"Mingyuan Li, Yaping Yong, Ying Zheng, Suying Hao, Jinhong Wu, Xiaoqing Yang","doi":"10.1002/star.202300249","DOIUrl":"https://doi.org/10.1002/star.202300249","url":null,"abstract":"Dynamic ultra‐high pressure microfluidization technology is employed to enhance the application of common enzymatic hydrolysis potato starch (PS)‐based fat mimetic through ultrafine particle treatment. The individual effects of treatment pressure, repetition, and feed concentration on the particle size and polymer dispersion index (PDI) of the resulting ultrafine PS‐based fat mimetics are assessed using PS‐based fat mimetics with a dextrose equivalent (DE) value of 2.4. Additionally, the physicochemical properties of the PS‐based fat mimetics obtained before and after ultrafine treatment are compared. The results indicate that the optimum ultra‐micronization parameters are subject to ten treatments at 200 MPa with a feed concentration of 3%. The optimal ultrafine fat mimetic has an average particle size of 532.40 nm and a PDI of 0.448, in comparison to enzymatically hydrolyzed fat mimics. Compared with the enzymatically hydrolyzed PS‐based fat mimetic, the oil‐holding capacity, emulsification index (E1), and emulsion stability index are improved, while the apparent viscosity, transparency, and retrogradation decrease in the fat mimetic obtained under the optimal ultra‐micronization treatment. The optimal treatment not only alters the surface morphology of the PS‐based fat mimetic particles but also significantly decreases the particle size and the number of spherical particles, with the underlying chemical structure remaining unaffected.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180716","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}
The chemical interaction between egg white protein (EWP) and wheat gluten (WG) is significantly influenced by the amount of EWP added. Therefore, the effects of EWP addition on the gelling properties and chemical interactions of heat‐induced WG–EWP gels are thoroughly examined. The results demonstrate that the enhancement in gel strength of WG–EWP gels is positively correlated with the amount of EWP added. EWP addition improves protein–protein interactions by reducing the freedom of water. The enhanced aggregation between WG and EWP is likely due to a decrease in surface hydrophobicity and an increase in β‐sheet content. EWP enhances cross‐linking with low molecular weight glutenin subunit (LMW‐GS), high molecular weight glutenin subunit (HMW‐GS), and gliadin (Gli). Specifically, EWP primarily cross‐links with ω‐, α‐, and γ‐Glis through S–S bonds and interacts with GS through hydrophobic interactions and S–S bonds. This study provides a theoretical foundation for improving the WG network structure in wheat‐based food production.
{"title":"Molecular Mechanism of Egg White Protein for Strengthening the Cross‐Linking Properties of Heat‐Induced Wheat Gluten Gel","authors":"Sijia Cui, Jialei Wang, Tengmei Liu, Jun Sun","doi":"10.1002/star.202400014","DOIUrl":"https://doi.org/10.1002/star.202400014","url":null,"abstract":"The chemical interaction between egg white protein (EWP) and wheat gluten (WG) is significantly influenced by the amount of EWP added. Therefore, the effects of EWP addition on the gelling properties and chemical interactions of heat‐induced WG–EWP gels are thoroughly examined. The results demonstrate that the enhancement in gel strength of WG–EWP gels is positively correlated with the amount of EWP added. EWP addition improves protein–protein interactions by reducing the freedom of water. The enhanced aggregation between WG and EWP is likely due to a decrease in surface hydrophobicity and an increase in β‐sheet content. EWP enhances cross‐linking with low molecular weight glutenin subunit (LMW‐GS), high molecular weight glutenin subunit (HMW‐GS), and gliadin (Gli). Specifically, EWP primarily cross‐links with ω‐, α‐, and γ‐Glis through S–S bonds and interacts with GS through hydrophobic interactions and S–S bonds. This study provides a theoretical foundation for improving the WG network structure in wheat‐based food production.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180901","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}
Aim is to explore the breadmaking potential for gluten‐free goods of non‐conventional starches from Andean crops ahipa, oca, and arracacha. Their characteristics and performance in breadmaking are compared with those of cassava, taken as a reference for conventional gluten‐free root starch. Physicochemical properties of breads are studied along with the pasting and thermal properties, composition, and α‐amylase hydrolysis of starches. Arracacha starch has the lowest amylose content (2.4%) and the highest water hydration (1.4 g g−1). Its batter shows adequate proofing, but the bread is highly adhesive, with dense crumb. Ahipa starch paste has the lowest peak, trough and final viscosities determined by rapid visco analyzer, and the highest hydrolysis rate (kRVA = 2.30 min−1). Its batter exhibits, along with oca, the highest volume increase during fermentation (193–197%), but structure collapses in the oven and no alveoli are observed in the crumb. Conversely, oca forms a crumb structure similar to cassava, but with higher cell density (131 alveoli cm−2), cohesiveness (0.95), and resilience (0.65) than the latter (71 alveoli cm−2, 0.88, and 0.45, respectively). Oca starch has lower pasting temperature (64 °C) and the starch paste has similar hydrolysis rate (kRVA = 1.92 min−1) compared to cassava (71.9 °C and 2.08 min−1, respectively), making it a suitable option for providing gluten‐free yeast‐leavened breads with improved technological properties and a comparable glycemic index.
{"title":"Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa (Pachyrhizus ahipa), Oca (Oxalis tuberosa), and Arracacha (Arracacia xanthorrhiza)","authors":"Cecilia Dini, Raquel Garzón, Cristina M. Rosell","doi":"10.1002/star.202400085","DOIUrl":"https://doi.org/10.1002/star.202400085","url":null,"abstract":"Aim is to explore the breadmaking potential for gluten‐free goods of non‐conventional starches from Andean crops ahipa, oca, and arracacha. Their characteristics and performance in breadmaking are compared with those of cassava, taken as a reference for conventional gluten‐free root starch. Physicochemical properties of breads are studied along with the pasting and thermal properties, composition, and α‐amylase hydrolysis of starches. Arracacha starch has the lowest amylose content (2.4%) and the highest water hydration (1.4 g g<jats:sup>−1</jats:sup>). Its batter shows adequate proofing, but the bread is highly adhesive, with dense crumb. Ahipa starch paste has the lowest peak, trough and final viscosities determined by rapid visco analyzer, and the highest hydrolysis rate (<jats:italic>k</jats:italic><jats:sub>RVA</jats:sub> = 2.30 min<jats:sup>−1</jats:sup>). Its batter exhibits, along with oca, the highest volume increase during fermentation (193–197%), but structure collapses in the oven and no alveoli are observed in the crumb. Conversely, oca forms a crumb structure similar to cassava, but with higher cell density (131 alveoli cm<jats:sup>−2</jats:sup>), cohesiveness (0.95), and resilience (0.65) than the latter (71 alveoli cm<jats:sup>−2</jats:sup>, 0.88, and 0.45, respectively). Oca starch has lower pasting temperature (64 °C) and the starch paste has similar hydrolysis rate (<jats:italic>k</jats:italic><jats:sub>RVA</jats:sub> = 1.92 min<jats:sup>−1</jats:sup>) compared to cassava (71.9 °C and 2.08 min<jats:sup>−1</jats:sup>, respectively), making it a suitable option for providing gluten‐free yeast‐leavened breads with improved technological properties and a comparable glycemic index.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180717","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}
Starch nanoparticles (SNPs), due to their minimum particle size and maximum surface to volume ratio do not have starch limitations such as low solubility and digestibility. SNPs in colloidal form were enzymatically produced using enzyme of α‐amylase in combination toultrasinication technique to accomplished SNPs gelatinization. Results indicated that SNPs with smallest particle size (109 nm) and polydispersity index (0.560), and highest zeta potential (−32.16 mV) and antioxidant activity (30%) values was obtained using 2.10 mL enzyme and ultrasonication time of 69 s. SNPs in powder form were produced using obtained optimum conditions and a laboratory freeze dryer with chamber temperature and pressure of −70 °C and 100 Pa, for 24 h, and characterized Results indicated that the provided native starch had particle size of ranging 6 to 10 µm with zeta potential value of −4.50 mV, prepared SNPs powder had spherical shape and flat surface with mean particle size, zeta potential and specific surface area values of 105 nm, −26.7 mV and 4.70 m2 g−1, respectively. Furthermore, oil separation time for the emulsions having starch and powder of SNPs, were 43 and 297 s, respectively. While, for the sample without emulsifier (control), this time was 22 s.
淀粉纳米颗粒（SNPs）具有最小的粒径和最大的表面体积比，因此不会受到淀粉溶解度和消化率低等限制。通过使用α-淀粉酶酶解胶体形式的SNP，并结合土法糖化技术，完成了SNP的糊化。结果表明，使用 2.10 mL 酶和 69 秒超声时间制得的 SNP 粒径（109 nm）和多分散指数（0.560）最小，Zeta 电位（-32.16 mV）和抗氧化活性（30%）最高。利用所获得的最佳条件和实验室冷冻干燥机（室温和压力分别为 -70 °C 和 100 Pa），在 24 小时内制备出粉末状 SNP，并对其进行表征 结果表明，所提供的原生淀粉的粒径为 6 至 10 µm，zeta 电位值为 -4.50 mV；制备的 SNP 粉末呈球形，表面平坦，平均粒径、zeta 电位和比表面积值分别为 105 nm、-26.7 mV 和 4.70 m2 g-1。此外，含有淀粉和 SNP 粉末的乳液的油分离时间分别为 43 秒和 297 秒。而不含乳化剂的样品（对照组）的分离时间为 22 秒。
{"title":"Starch Nanoparticles Based on Ultrasonication Pretreatment and Enzyme Posttreatment: Preparation, Optimization, and Biophysical Characterization","authors":"Sahar Rastmanesh, Hoda Jafarizadeh‐Malmiri, Afshin Javadi, Navideh Anarjan","doi":"10.1002/star.202400095","DOIUrl":"https://doi.org/10.1002/star.202400095","url":null,"abstract":"Starch nanoparticles (SNPs), due to their minimum particle size and maximum surface to volume ratio do not have starch limitations such as low solubility and digestibility. SNPs in colloidal form were enzymatically produced using enzyme of α‐amylase in combination toultrasinication technique to accomplished SNPs gelatinization. Results indicated that SNPs with smallest particle size (109 nm) and polydispersity index (0.560), and highest zeta potential (−32.16 mV) and antioxidant activity (30%) values was obtained using 2.10 mL enzyme and ultrasonication time of 69 s. SNPs in powder form were produced using obtained optimum conditions and a laboratory freeze dryer with chamber temperature and pressure of −70 °C and 100 Pa, for 24 h, and characterized Results indicated that the provided native starch had particle size of ranging 6 to 10 µm with zeta potential value of −4.50 mV, prepared SNPs powder had spherical shape and flat surface with mean particle size, zeta potential and specific surface area values of 105 nm, −26.7 mV and 4.70 m<jats:sup>2</jats:sup> g<jats:sup>−1</jats:sup>, respectively. Furthermore, oil separation time for the emulsions having starch and powder of SNPs, were 43 and 297 s, respectively. While, for the sample without emulsifier (control), this time was 22 s.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180719","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}
Yingying Wu, Wanxin Gao, Sangeeta Prakash, Jie Wan
In this research, the rice grains are soaked in different alkalizing agents (Na2CO3, K2CO3, and NaOH) with a pH of 12 to investigate the influence of traditional alkali processing methods on the physicochemical and processing characteristics of the resultant rice flour. Further, the microstructure, crystalline structure, molecular structure, pasting properties, thermal properties, and rheological properties of the rice flour are analyzed. Soaking the rice in Na2CO3 solution and K2CO3 solution elevates the apparent amylose content in the rice flour, increases relative crystallinity, promotes the degradation of starch molecular chain, and enhances the rice flour's ability to endure stress and heat. The gelatinization enthalpy of Na2CO3‐treated rice flour and K2CO3‐treated rice flour increases, while the viscosity indices of paste gel decrease. The use of alkaline salts during steeping helps mitigate short‐term retrogradation in rice products. However, in comparison to these alkaline salts, NaOH solution with the same pH has minimal impact on the surface and longitudinal section morphology structure of starch–protein in rice grain, pasting properties, thermal properties, and rheological properties of rice flour due to its lower Na+ concentration. This indicates that NaOH solution with the same pH value cannot replace alkaline salt solutions in traditional alkali processing techniques.
{"title":"Comparative Study of the Impact of Alkali‐Steeping (Na2CO3, K2CO3, NaOH) with Equivalent pH on Rice Flour Processing Properties","authors":"Yingying Wu, Wanxin Gao, Sangeeta Prakash, Jie Wan","doi":"10.1002/star.202300290","DOIUrl":"https://doi.org/10.1002/star.202300290","url":null,"abstract":"In this research, the rice grains are soaked in different alkalizing agents (Na<jats:sub>2</jats:sub>CO<jats:sub>3</jats:sub>, K<jats:sub>2</jats:sub>CO<jats:sub>3</jats:sub>, and NaOH) with a pH of 12 to investigate the influence of traditional alkali processing methods on the physicochemical and processing characteristics of the resultant rice flour. Further, the microstructure, crystalline structure, molecular structure, pasting properties, thermal properties, and rheological properties of the rice flour are analyzed. Soaking the rice in Na<jats:sub>2</jats:sub>CO<jats:sub>3</jats:sub> solution and K<jats:sub>2</jats:sub>CO<jats:sub>3</jats:sub> solution elevates the apparent amylose content in the rice flour, increases relative crystallinity, promotes the degradation of starch molecular chain, and enhances the rice flour's ability to endure stress and heat. The gelatinization enthalpy of Na<jats:sub>2</jats:sub>CO<jats:sub>3</jats:sub>‐treated rice flour and K<jats:sub>2</jats:sub>CO<jats:sub>3</jats:sub>‐treated rice flour increases, while the viscosity indices of paste gel decrease. The use of alkaline salts during steeping helps mitigate short‐term retrogradation in rice products. However, in comparison to these alkaline salts, NaOH solution with the same pH has minimal impact on the surface and longitudinal section morphology structure of starch–protein in rice grain, pasting properties, thermal properties, and rheological properties of rice flour due to its lower Na<jats:sup>+</jats:sup> concentration. This indicates that NaOH solution with the same pH value cannot replace alkaline salt solutions in traditional alkali processing techniques.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180723","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}
In this study, novel high internal phase emulsions (HIPEs) (φoil = 0.8) are successfully stabilized using 0.5% w/v starch nanocrystals (SNCs) and 0.05% w/v bull serum albumin (BSA) complex. For this purpose, the SNCs are made hydrophobic through modifications with different concentrations of BSA (0–0.5%) before being used for synthesizing stable HIPEs. The dispersion solutions show that composite particles are better at stabilizing emulsions when the BSA concentration is at least 0.05% w/v. Similarly, the inner gel texture in HIPEs can be easily formed using SNCs‐BSA complexes at mere concentration of 0.5% w/v and 0.05% w/v, respectively. The stability of emulsions increases with increasing BSA concentration. Besides, mixing the composite particles to yield HIPEs can also be applied in more complicated outer environments due to its excellent gel properties over a wider range of pH value. These show that a novel and stable Pickering high internal phase emulsion gel can be potentially formed by adjusting proportion of BSA coated in SNCs. The food‐grade and environmental‐friendly SNCs‐BSA composite particles are ideal for sustainable development around the world, and therefore, this study can provide insights into their applications for food, pharmaceutical, cosmetic, 3D printing, and other fields.
{"title":"A Novel Pickering High Internal Phase Emulsion Gels Fabricated by Starch Nanocrystals and Bovine Serum Albumin Complexes","authors":"Ziwen Chen, Hang Liu, Chaoxi Zeng, Qingming Li, Huiping Xia, Zhirenyong Zhang","doi":"10.1002/star.202300236","DOIUrl":"https://doi.org/10.1002/star.202300236","url":null,"abstract":"In this study, novel high internal phase emulsions (HIPEs) (<jats:italic>φ</jats:italic><jats:sub>oil</jats:sub> = 0.8) are successfully stabilized using 0.5% w/v starch nanocrystals (SNCs) and 0.05% w/v bull serum albumin (BSA) complex. For this purpose, the SNCs are made hydrophobic through modifications with different concentrations of BSA (0–0.5%) before being used for synthesizing stable HIPEs. The dispersion solutions show that composite particles are better at stabilizing emulsions when the BSA concentration is at least 0.05% w/v. Similarly, the inner gel texture in HIPEs can be easily formed using SNCs‐BSA complexes at mere concentration of 0.5% w/v and 0.05% w/v, respectively. The stability of emulsions increases with increasing BSA concentration. Besides, mixing the composite particles to yield HIPEs can also be applied in more complicated outer environments due to its excellent gel properties over a wider range of pH value. These show that a novel and stable Pickering high internal phase emulsion gel can be potentially formed by adjusting proportion of BSA coated in SNCs. The food‐grade and environmental‐friendly SNCs‐BSA composite particles are ideal for sustainable development around the world, and therefore, this study can provide insights into their applications for food, pharmaceutical, cosmetic, 3D printing, and other fields.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180768","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}
This study uses biodegradable poly(butylene adipate‐co‐terephthalate) (PBAT) and renewable natural polymer corn starch (CS) as raw materials to prepare a high starch content PBAT/CS composite material. The composite is prepared by blending corn starch in a higher proportion with biodegradable PBAT, using polyurethane prepolymer as a compatibilizer. The effects of CS content on the properties of the composites are investigated. The results of SEM show that the interface compatibility between PBAT and CS improves considerably with the addition of PCL‐based polyurethane pre‐polymer (PCLPU). Compared with PBAT/CS composites without PCLPU, the elongation at break of PBAT/CS composites with 10 wt% PCLPU is 31.9% (at the condition of 50% CS content), which is nearly 21 times higher, and the tensile strength is 18.9 MPa, which is almost two times higher. Moreover, the obtained compatible PBAT/CS composites show good thermal and hydrophilic properties. The results demonstrate that the addition of PCLPU compatibilizer has a positive impact on the fabrication of PBAT‐based polymer composites that contain high proportion of biomass. Moreover, PBAT‐based polymer composites with a high starch content hold promising prospects in the realm of biodegradable materials.
{"title":"Study on the Structure and Properties of PBAT‐Based Biocomposite with High Starch Content","authors":"Yunguo Liu, Sike Jiang, Fangqing Weng, Zimu Luo, Huiling Wang, Qiangxian Wu","doi":"10.1002/star.202300214","DOIUrl":"https://doi.org/10.1002/star.202300214","url":null,"abstract":"This study uses biodegradable poly(butylene adipate‐co‐terephthalate) (PBAT) and renewable natural polymer corn starch (CS) as raw materials to prepare a high starch content PBAT/CS composite material. The composite is prepared by blending corn starch in a higher proportion with biodegradable PBAT, using polyurethane prepolymer as a compatibilizer. The effects of CS content on the properties of the composites are investigated. The results of SEM show that the interface compatibility between PBAT and CS improves considerably with the addition of PCL‐based polyurethane pre‐polymer (PCLPU). Compared with PBAT/CS composites without PCLPU, the elongation at break of PBAT/CS composites with 10 wt% PCLPU is 31.9% (at the condition of 50% CS content), which is nearly 21 times higher, and the tensile strength is 18.9 MPa, which is almost two times higher. Moreover, the obtained compatible PBAT/CS composites show good thermal and hydrophilic properties. The results demonstrate that the addition of PCLPU compatibilizer has a positive impact on the fabrication of PBAT‐based polymer composites that contain high proportion of biomass. Moreover, PBAT‐based polymer composites with a high starch content hold promising prospects in the realm of biodegradable materials.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180722","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}
Gustavo de Souza Matias, Ana Caroline Raimundini Aranha, Fernando Henrique Lermen, Camila Andressa Bissaro, Tania Maria Coelho, Rafael Oliveira Defendi, Luiz Mario de Matos Jorge
Fractional calculus is a method to predict processes mathematically. This study uses fractional order models to determine whether starch hydration is governed by Fickian or anomalous diffusion. Native and modified starches are compared and classified based on their diffusive characteristics and the type of diffusion observed. The study aims to adjust the equation of the analytical solution of the diffusion model to study the hydration of both native and modified starches. The fractional order diffusion model is generalized to compare the two models and identify whether anomalous mechanisms exist in native and modified starches. The results show that water absorption by native and modified starch granules is characterized by anomalous diffusion. This is due to the temperature conditions and differences in the chemical potential of the starches. It is verified that the diffusive characteristics of native and modified starches differ under the same hydration conditions.
{"title":"Anomalous Diffusion Mechanism for Water in Native and Hydrophobically Modified Starch Using Fractional Calculus","authors":"Gustavo de Souza Matias, Ana Caroline Raimundini Aranha, Fernando Henrique Lermen, Camila Andressa Bissaro, Tania Maria Coelho, Rafael Oliveira Defendi, Luiz Mario de Matos Jorge","doi":"10.1002/star.202400120","DOIUrl":"https://doi.org/10.1002/star.202400120","url":null,"abstract":"Fractional calculus is a method to predict processes mathematically. This study uses fractional order models to determine whether starch hydration is governed by Fickian or anomalous diffusion. Native and modified starches are compared and classified based on their diffusive characteristics and the type of diffusion observed. The study aims to adjust the equation of the analytical solution of the diffusion model to study the hydration of both native and modified starches. The fractional order diffusion model is generalized to compare the two models and identify whether anomalous mechanisms exist in native and modified starches. The results show that water absorption by native and modified starch granules is characterized by anomalous diffusion. This is due to the temperature conditions and differences in the chemical potential of the starches. It is verified that the diffusive characteristics of native and modified starches differ under the same hydration conditions.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180726","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}
Adriana de Farias Nascimento, Sofia Maria Tanaka Ramos, Vinicius Nogueira Bergamo, Elder dos Santos Araujo, Germán Ayala Valencia
Research on natural ingredients used to stabilize oil‐in‐water emulsions has increased in recent years. Therefore, the current research is conducted to study the physicochemical properties of bacterial cellulose isolated from kombucha production and considered as a waste without economic value. Bacterial cellulose isolated from kombucha is dried, sieved, milled, and the resulting material (dried bacterial cellulose [DBC]) is characterized with respect to morphology, color, antioxidant properties, identification of volatile compounds, water and oil absorption, and moisture isotherm. Furthermore, DBC is used as a stabilizer of oil‐in‐water emulsions in different concentrations (0.5%–2% w/v). DBC has a dark color with irregular shape and particle size between 30 and 180 µm. This material has high antioxidant properties and low water and oil absorptions. Furthermore, the DBC displayed a moisture isotherm typical of hygroscopic materials (type III). Emulsions containing ≥1.5% w/v of DBC are stable during 96 h of storage at 20 °C. The current research reports new information about the physicochemical properties of DBC and its application in Pickering emulsions.
{"title":"Pickering Emulsions Stabilized Using Bacterial Cellulose From Kombucha","authors":"Adriana de Farias Nascimento, Sofia Maria Tanaka Ramos, Vinicius Nogueira Bergamo, Elder dos Santos Araujo, Germán Ayala Valencia","doi":"10.1002/star.202400103","DOIUrl":"https://doi.org/10.1002/star.202400103","url":null,"abstract":"Research on natural ingredients used to stabilize oil‐in‐water emulsions has increased in recent years. Therefore, the current research is conducted to study the physicochemical properties of bacterial cellulose isolated from kombucha production and considered as a waste without economic value. Bacterial cellulose isolated from kombucha is dried, sieved, milled, and the resulting material (dried bacterial cellulose [DBC]) is characterized with respect to morphology, color, antioxidant properties, identification of volatile compounds, water and oil absorption, and moisture isotherm. Furthermore, DBC is used as a stabilizer of oil‐in‐water emulsions in different concentrations (0.5%–2% w/v). DBC has a dark color with irregular shape and particle size between 30 and 180 µm. This material has high antioxidant properties and low water and oil absorptions. Furthermore, the DBC displayed a moisture isotherm typical of hygroscopic materials (type III). Emulsions containing ≥1.5% w/v of DBC are stable during 96 h of storage at 20 °C. The current research reports new information about the physicochemical properties of DBC and its application in Pickering emulsions.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180725","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}
Radix Paeoniae Alba is an important plant resource and valuable tonic in traditional Chinese medicine. The radix of Radix Paeoniae Alba is rich in starch. There are few reports of Radix Paeoniae Alba starch. In present study, the Radix Paeoniae Alba starch is extracted, citrate esterified starches are prepared, the starch‐based hydrogels are synthesized, and adsorptive properties are investigated. The investigation suggests that Radix Paeoniae Alba starch‐based adsorbent is promising as an efficient and sustainable adsorbent for copper ions and methylene blue removal; therefore, Radix Paeoniae Alba starch has an appealing application prospect in adsorption for scavenging metal ions and dyes from real complex waste liquid.
{"title":"Extraction, Modification of Radix Paeoniae Alba Starch and Adsorption Application","authors":"Xueli Liu, Lanlan Wang, Chunfeng Zhu","doi":"10.1002/star.202400088","DOIUrl":"https://doi.org/10.1002/star.202400088","url":null,"abstract":"<jats:italic>Radix Paeoniae Alba</jats:italic> is an important plant resource and valuable tonic in traditional Chinese medicine. The radix of <jats:italic>Radix Paeoniae Alba</jats:italic> is rich in starch. There are few reports of <jats:italic>Radix Paeoniae Alba</jats:italic> starch. In present study, the <jats:italic>Radix Paeoniae Alba</jats:italic> starch is extracted, citrate esterified starches are prepared, the starch‐based hydrogels are synthesized, and adsorptive properties are investigated. The investigation suggests that <jats:italic>Radix Paeoniae Alba</jats:italic> starch‐based adsorbent is promising as an efficient and sustainable adsorbent for copper ions and methylene blue removal; therefore, <jats:italic>Radix Paeoniae Alba</jats:italic> starch has an appealing application prospect in adsorption for scavenging metal ions and dyes from real complex waste liquid.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180724","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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