Preparation and characterization of porous corn starch and its adsorption toward grape seed proanthocyanidins

Wang, Hualin; Lv, Jun; Jiang, Suwei; Niu, Baicheng; Pang, Min; Jiang, Shaotong

doi:10.1002/star.201600009

Cited by 59 publications

(26 citation statements)

References 48 publications

(48 reference statements)

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“…Various grooves and fissures on the surface were noticed. Similar external structure of the granule were found in other studies (Chung & Lai, ; Ma, Jian, Chang, & Yu, ; Wang, Lv, et al, ; Zhang et al, ), which could facilitate the good possibility for patulin to be trapped and/or bound to the WICF. However, seriously damage to the granules was observed after adsorption, as visualized through SEM images of WICF adsorbed with patulin (Figure b).…”

Section: Resultssupporting

confidence: 83%

“…The spectrum of virgin WICF (Figure a) had characteristic profiles to native starch. The band absorbance which appears on the FTIR spectra of starch had been assigned and matched with the vibration modes of the chemical bonds by many researchers (Andrade‐Mahecha, Tapia‐Blácido, & Menegalli, ; Wang, Lv, et al, ; Wani et al, ; Xie, Liu, & Cui, ). The broad and strong peak at 3,438.70/cm was corresponding to the symmetrical and asymmetrical stretching vibrations of OH bond.…”

Section: Resultsmentioning

confidence: 65%

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Assessment of patulin adsorption efficacy from aqueous solution by water‐insoluble corn flour

Guo

Zhang

et al. 2017

Journal of Food Safety

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This study investigated water-insoluble corn flour (WICF) as a novel biosorbent for removing patulin from aqueous solutions, including contaminated fruit juices. Batch adsorption experiments were performed to assess the effect of granularity of WICF, adsorbent dosage, contact time, temperature, pH, and initial patulin concentration. The results showed that the maximum removal percentage of 92.21% was achieved at 37 8C, pH value of 4.0 in 100 mg/L patulin concentration for 25 hr. The adsorption data could be well fitted with the Freundlich isotherm model and the pseudo-first order model. Thermodynamic parameters indicated that mycotoxin adsorption is an endothermic and spontaneous process. Subsequently, scanning electron microscopy images showed obvious morphological changes in WICF after adsorbing patulin. Fourier transform infrared spectroscopy spectroscopic evidence demonstrated that the main functional groups involved in the adsorption were O-H, C 5 O and C-O groups. Practical applicationsPatulin was found as a contaminant in various fruit juices, which raised serious concerns about developing an effective and cheap adsorbent for detoxification of patulin toxin in fruit juice and their products. Water-insoluble corn flour was applied to strengthen the control of patulin for the first time. Results of this study indicated that water-insoluble corn flour has a strong ability to remove patulin from aqueous solutions and various fruit juices. Therefore, using water-insoluble corn flour as an adsorbent and combining the filtration process could be potentially applied in fruit juice industry for detoxification of patulin.

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 65%

Assessment of patulin adsorption efficacy from aqueous solution by water‐insoluble corn flour

Guo

Zhang

et al. 2017

Journal of Food Safety

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“…The absorption bands in the 1450–1300 cm −1 region are related to the CH 2 and CH bending vibrations, while the region between 1300 and 1100 cm −1 is associated with the absorption of the CO and CC stretching vibrations. Below the 1100 cm −1 region, COH bending vibrations and CO stretching vibrations were detected, as reported by several researchers …”

Section: Resultssupporting

confidence: 79%

“…Li et al and Zhang et al published similar results, using starches from different botanic sources. The IR absorbance bands at 1047 and 1022 cm −1 are characteristics of the crystalline and amorphous structures in starch, respectively, and the ratio ( R ) of 1047 cm −1 /1022 cm −1 was used to express the proportion of crystalline domains to amorphous domains in the starches . Figure b reveals all porous starches present a higher R (1047 cm −1 /1022 cm −1 ) than waxy rice native starch, which reflects a higher short‐range order and more ordered domains.…”

Section: Resultsmentioning

confidence: 99%

Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

et al. 2018

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Porous starch is produced by enzymatic hydrolysis of rice starch at subgelatinization temperatures, applying reaction times of 3, 6, and 12 h, respectively. The effects of α-amylase (AM), amyloglucosidase (AMG), and their mixture (AM þ AMG) on starch are studied by morphology, hierarchical porosity, granular structure, and thermal and surface stability. The reaction time of 6 h is found to be the most appropriate for the three enzymatic treatments studied. The techniques used to characterize the porous starches reveal porosity distribution is present in all samples. It is possible to identify the presence of macropores (scanning electron microscopy), mesopores (porosimetry of nitrogen), and micropores (adsorption capacity). The addition of AM suggests the formation of a higher micropore fractions, whereas the AM þ AMG mixture contributes to the development of more mesopore and macropore fractions. The particle size distribution, gelatinization temperatures, and zeta potential modulus results indicate that porous starches prepared in this way, can be useful as a thermoresistant and stable adsorbent in food and chemical applications.Results are expressed as the average value and standard error of the mean, thermal properties (two replicates) and surface properties (three replicates). Values followed by different letters within a column denote significant differences (P < 0.05).

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“…Porous starch is the recent potential of modified starch which gains the attention of food researchers. The numerous pores formed on the granules enable the starch to act as an adsorbent or encapsulant for flavorings and protect the sensitive elements such as vitamins, minerals, and food pigments from oxidation (Benavent‐Gil & Rosell, ; Wang et al, ). Enzymatic hydrolysis with the combination of α‐amylase and glucoamylase enzymes is the most common method to produce porous starch.…”

Section: Introductionmentioning

confidence: 99%

Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago ( Metroxylon sagu ) starch

Ying

Kamilah

Karim

et al. 2020

J Food Process Preserv

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Pretreatment(s) of heat-moisture treatment (HMT) and alkali treatment was tested for the enzymatic hydrolysis of sago (Metroxylon sagu) starch. HMT was undergone by autoclaving the sago starch at 120°C for 60 min. While sodium hydroxide pellets (0.60% [w/w starch dry basis (d.b.)] to 50 g of sago starch) were applied as the alkali treatment. Dual pretreatments were also evaluated. The dextrose equivalent values of porous starch with alkali pretreatment (31%), HMT (37%), and dual pretreatments (42%) were significantly higher than those of non-pretreated porous sago starch (21%). Greater porosity of pretreated starch granules (0.91-5.19 µm) was also obtained. The thermal properties (gelatinization temperature) of porous starch with pretreatments were improved compared to the non-pretreated porous sago starch.In addition, the pretreatment(s) also improved the oil adsorption capacity of the porous starch. Dual pretreatments were an efficient way to facilitate enzymatic hydrolysis in preparing porous sago starch. Practical applicationsPorous starch is in high demand as a natural carrier for food applications such as flavor retention, food structure improvement, and extension of food shelf life. The porosity of the starch provides higher surface area and better immobilization to food ingredients, especially as a functional food. The abundance and lower cost of sago starch added the preference. Hence, the main purpose of the study is to produce highly porous sago starch granules with enhanced surface area to fulfill the processing requirement of food industries. Thus, the effect of pretreatment(s) on sago starch using heat-moisture and alkali treatments prior to enzymatic hydrolysis was evaluated. Both heat-moisture and alkali pretreatment(s) enhanced the enzymatic hydrolysis of sago starch and formed the intended porous structure. Porous sago starch has better absorption capacity and efficient oil adsorption. Besides, the thermal properties of pretreated sago starch were improved compared to the non-pretreated porous sago starch. Hence, the pretreated sago starch is the potential to be an excellent adsorbent. Overall, the outcome shows that the objective is positively achieved via the dual of the pretreatment(s). S U PP O RTI N G I N FO R M ATI O N Additional supporting information may be found online in the Supporting Information section. How to cite this article: Zhy Ying B, Kamilah H, Karim AA, Utra U. Effects of heat-moisture and alkali treatment on the enzymatic hydrolysis of porous sago (Metroxylon sagu) starch. J Food Process Preserv. 2020;44:e14419. https://doi.

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Preparation and characterization of porous corn starch and its adsorption toward grape seed proanthocyanidins

Cited by 59 publications

References 48 publications

Assessment of patulin adsorption efficacy from aqueous solution by water‐insoluble corn flour

Assessment of patulin adsorption efficacy from aqueous solution by water‐insoluble corn flour

Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago ( Metroxylon sagu ) starch

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