Effects of wet-media milling on multi-scale structures and in vitro digestion of tapioca starch and the structure-digestion relationship

Li, Xuxu; Yue, Xinran; Huang, Qilin; Zhang, Binjia

doi:10.1016/j.carbpol.2022.119176

Cited by 40 publications

(10 citation statements)

References 40 publications

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“…The FWHM value of the band at 480 cm − 1 was recorded as 2.1, 1.7, and 1.5 for granules isolated by alkali, wet-milling, and enzymatic methods, the higher FWHM value of the alkali method confirming the disruption of the starch short-range ordered structure, consistent with XRD and FTIR results. Generally, the low FWHM values of 480 cm − 1 at short-range scale have been suggested to have a more ordered molecular structure with high relative crystallinity [ 20 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

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Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Junejo

Wang

Liu

et al. 2022

Foods

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The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with alkali and wet-milling, it showed higher protein content (2.39%), larger size of aggregated granules (44.1 μm), higher relative crystallinity (29.6%), scattering intensity (17.8 α.u.), absorbance ratio of 1047/1022 (0.9), single and double helical content (8.2% and 23.1%), FWHM ratio (2.1), and average molecular weight and radius of gyration (1.58 × 107 g/mol and 106.8 nm), respectively. Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 °C), peak (83.8 °C), and conclusion (86.3 °C) temperatures, as well as an enthalpy change (6.7 J/g). It further showed maximum hardness (238.8 N), gumminess (105.6 N), chewiness (80.2 N), SDS content (7.5% of raw and 4.8% of cooked), and RS content (15.5% of raw and 13.9% of cooked), whereas it contained minimum RDS content (77.1% of raw and 81.9% of cooked). The results suggest that extraction of starch by the enzymatic method could be a viable approach to retain the native structure of starch and may eventually improve the glycemic response.

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Section: Resultsmentioning

confidence: 99%

“…The Raman spectrometer equipped with a Leica microscope (Renishaw, Gloucestershire, UK) was used to analyze Raman spectra in extracted starches. The Raman system was calibrated at 532 cm −1 by using a silicon semiconductor [ 20 ]. Sample spectra were scanned in the range of 3500–0 cm −1 at a resolution of 5 cm −1 .…”

Section: Methodsmentioning

confidence: 99%

Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Junejo

Wang

Liu

et al. 2022

Foods

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“…Among different packaging materials, polymers have been widely adopted. This is largely because, compared to other packaging materials (such as wood and glass), polymers have greater flexibility and versatility in their structures and functions [ 3 , 4 , 5 , 6 , 7 , 8 , 9 ]. Their properties can be more easily tuned to meet the needs of different food packaging applications [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Design and Practical Considerations for Active Polymeric Films in Food Packaging

Lai

Wong

2022

IJMS

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Polymeric films for active food packaging have been playing an important role in food preservation due to favorable properties including high structural flexibility and high property tunability. Over the years, different polymeric active packaging films have been developed. Many of them have found real applications in food production. This article reviews, using a practical perspective, the principles of designing polymeric active packaging films. Different factors to be considered during materials selection and film generation are delineated. Practical considerations for the use of the generated polymeric films in active food packaging are also discussed. It is hoped that this article cannot only present a snapshot of latest advances in the design and optimization of polymeric active food packaging films, but insights into film development to achieve more effective active food packaging can be attained for future research.

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“…The amount of carbon dioxide emitted by industry is highly related to the process by which the industry produces its products ( 17 , 18 ). In contrast, from the perspective of the industry chain, the relationship between other sectors in the economy will also have an impact on the production activities of the industry, as well as its energy consumption and carbon emission in all aspects of its operation ( 19 – 21 ).…”

Section: Introductionmentioning

confidence: 99%

Economic-Environmental Law Guarantee of the Green and Sustainable Development: Role of Health Expenditure and Innovation

Yang

2022

Front. Public Health

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Environmental regulation is a tool for teaching social and fiscal development that is carbon neutral. The highly polluting food industry in China is a threat to the country's long-term environmental stability and affects public health in a significant way. Therefore, this study investigates the effect of environmental parameters on environmental quality in China's food industry using the cross-sectionally augmented ARDL (CS-ARDL) model over the period of 2010 to 2019. We find that environmental regulations negatively and significantly impact environmental quality. The U-shape relationship exists between environmental regulation and environmental quality. Moreover, government expenditure on health and technological innovation reduces carbon emissions. The study's findings suggest new policy implications supporting the Porter Hypothesis. Finally, this paper offers policy suggestions for China's food industry to enhance its environmental performance.

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Effects of wet-media milling on multi-scale structures and in vitro digestion of tapioca starch and the structure-digestion relationship

Cited by 40 publications

References 40 publications

Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Design and Practical Considerations for Active Polymeric Films in Food Packaging

Economic-Environmental Law Guarantee of the Green and Sustainable Development: Role of Health Expenditure and Innovation

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