Evaluation of rheological behavior of starch nanocrystals by acid hydrolysis and starch nanoparticles by self-assembly: A comparative study

Jiang, Suisui; Liu, Chenzhen; Han, Zhongjie; Xiong, Liu; Sun, Qingjie

doi:10.1016/j.foodhyd.2015.09.010

Cited by 57 publications

(33 citation statements)

References 25 publications

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“…Acids can hydrolyze amylose and amylopectin by cutting glucosidic bonds and act first in amorphous regions, thus enhancing the degree of crystallinity and double‐helix content of starch . Accordingly, acids can be used in the preparation of nanocomposite materials and slowly digestible starch‐based food . Many studies on starch modification focus on single acid or salt system, but starch modification through ultrasonic treatment in the two systems has not been explored because of the lack of comparative studies between acid and salt systems.…”

Section: Introductionmentioning

confidence: 99%

Influence of Ultrasonic Treatment on the Physiochemical Properties and Feature Structure of Pea Starch in Acid and Salt Systems

Zhang

Zheng

2019

Starch Stärke

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This study explores the influence of ultrasonic treatment on the physiochemical properties of pea starch (PS), such as gelatinization, rheology, and texture, and on its feature structure in acid and salt systems. Results show that ultrasonic treatment reduced the viscosity and improved the thermal and cold stability of PS in both acid and salt systems, which is reflected through peak viscosity, final viscosity, breakdown value, and setback value. Rheological dynamical analysis reveals that the consistency coefficient (k) considerably decreases, fluid index (n) gradually increases, and thixotropy and viscoelasticity degrades in the two systems after ultrasonic treatment. The hardness, springiness, cohesiveness, chewiness, and gumminess of PS gel all reduce, and their reduction amplitudes enlarge as the ultrasonic power increases. The damage caused by ultrasonic treatment to PS is mainly manifested by glucosidic bond rupture, reduction in the degree of crystallinity, and pits and pot holes formed on the surface of the PS particles. These structural changes are supported by Fourier transform (FT) infrared, FT‐Raman, and scanning electron microscopy detection results. Ultrasonic treatment exerts a significant influence in the acid system with aggravated change degrees of the functional properties of PS. The salt system weakens the destructive effects on PS while strengthening the gel.

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Section: Introductionmentioning

confidence: 99%

Influence of Ultrasonic Treatment on the Physiochemical Properties and Feature Structure of Pea Starch in Acid and Salt Systems

Zhang

Zheng

2019

Starch Stärke

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“…It was reported by Jiang, Liu, Han, Xiong, and Sun () that the viscosity of the suspension of SNCs by acid hydrolysis is much higher than that of the self‐assembled SNP suspension. Jiang et al.…”

Section: Scps In Foodmentioning

confidence: 91%

“…Jiang et al. () also noted that at high ionic strengths, the viscosity of the SNC suspension increased markedly, while the suspension of the self‐assembled SNP viscosity was not significantly altered. The nanostarch could thus be used in the food industry as an exceptional material for the regulation of the physicochemical and rheological properties of processed foods.…”

Section: Scps In Foodmentioning

confidence: 96%

Self‐Assembled Carbohydrate Polymers for Food Applications: A Review

Valencia

Zare‬

Makvandi

et al. 2019

Comp Rev Food Sci Food Safe

107

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The self‐assembled natural and synthetic polymers are booming. However, natural polymers obtained from native or modified carbohydrate polymers (CPs), such as celluloses, chitosan, glucans, gums, pectins, and starches, have had special attention as raw material in the manufacture of self‐assembled polymer composite materials having several forms: films, hydrogels, micelles, and particles. The easy manipulation of the architecture of the CPs, as well as their high availability in nature, low cost, and being sustainable and green polymers have been the main positive points in the use of them for different applications. CPs have been used as building blocks for composite structures, and their easy orientation and ordering has given rise to self‐assembled CPs (SCPs). These macromolecules have been little studied for food applications. Nonetheless, their research has grown mainly in the last 5 years as encapsulated food additive wall materials, food coatings, and edible films. The multifaceted properties (systems sensitive to pH, temperature, ionic strength, types of ions, mechanical force, and enzymes) of these devices are leading to the development of advanced food materials. This review article focused on the analysis of SCPs for food applications in order to encourage other research groups for their preparation and implementation.

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“…Recently, crystallization of short-chain amylose produced from debranching of waxy starch is widely used to produce starch nanocrystals. [1][2][3] The properties of the resultant crystals depended on chain length of the starting material and the crystallization conditions, including the concentration of starting material and crystallization temperature. [4][5][6][7][8] Specifically, crystallization of short-chain amylose with the average chain length of 32 produced B-type crystalline, while crystallization of short-chain amylose with the average chain length of 24 produced A-type crystalline.…”

Section: Introductionmentioning

confidence: 99%

Crystallization of Short‐Chain Amylose: Effect of the Precipitant

et al. 2019

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The effects of ethanol and polyethylene glycol (PEG) on crystallization of short‐chain amylose are investigated. In the absence of precipitants, the yield of short‐chain amylose precipitate is 38.8%, while the presence of ethanol and PEG increases the yield to 45.1% and 54.7%, respectively. Moreover, the crystallinity of the precipitate obtained without the precipitants is 45.4%, while the presence of ethanol and PEG increases the crystallinity to 50.4% and 48.6%, respectively. In the absence of precipitants, the precipitate shows B‐type crystallinity and is spherical with the size <1 µm. In the presence of ethanol, the precipitate displays A‐type crystallinity and an elongated platelet shape with the length >1 µm. The precipitate obtained in the presence of PEG is also B‐type and spherical but is smaller than the precipitate obtained in the absence of precipitants. These results suggest that ethanol and PEG significantly affect crystallization of short‐chain amylose in different ways.

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Evaluation of rheological behavior of starch nanocrystals by acid hydrolysis and starch nanoparticles by self-assembly: A comparative study

Cited by 57 publications

References 25 publications

Influence of Ultrasonic Treatment on the Physiochemical Properties and Feature Structure of Pea Starch in Acid and Salt Systems

Influence of Ultrasonic Treatment on the Physiochemical Properties and Feature Structure of Pea Starch in Acid and Salt Systems

Self‐Assembled Carbohydrate Polymers for Food Applications: A Review

Crystallization of Short‐Chain Amylose: Effect of the Precipitant

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