Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch

Zhong, Yuyue; Liang, Wenxin; Pu, Hanqi; Blennow, Andreas; Liu, Xingxun; Guo, Dongwei

doi:10.1016/j.ijbiomac.2019.07.025

Cited by 63 publications

(38 citation statements)

References 42 publications

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“…formation. Mechanical pretreatment of starch samples led to defect accumulation in the crystal structure, thus causing the disruption of double helices of amylopectin and single helices of amylase due to the rupture of hydrogen or glycosidic bonds, as well as the release of interspersed amylose molecules into the amorphous phase ( Figure 6) [10,26,[35][36][37]. It was shown that longer duration of mechanical activation leads to gradual amorphization of the crystalline structure of A-, B-, and C-type starches, so their crystallinity degree decreases.…”

Section: Resultsmentioning

confidence: 99%

Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

et al. 2020

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This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (A-type corn starch; B-type potato starch; and C-type tapioca starch). Structural properties of the starches were studied by X-ray diffraction analysis. Mechanical activation in a planetary ball mill reduces the degree of crystallinity in proportion to pretreatment duration. C-type tapioca starch was found to have the highest degree of crystallinity. Energy consumed to achieve complete amorphization of the starches having different types of crystalline structure was measured. The kinetic parameters of the process (the effective rate constants) were determined. The rate constant and the strongest decline in the crystallinity degree after mechanical activation change in the following series: C-type starch, A-type starch, and B-type starch.

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Section: Resultsmentioning

confidence: 99%

Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

et al. 2020

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“…Electromagnetic radiation created during MW irradiation enhances structural stability of polymeric chains that increases thermal stability, mechanical properties, migration ability, and gas permeability properties (oxygen and nitrogen) (Wang et al., 2016; Yang et al., 2017; Zhong et al., 2019). MW radiation can efficiently alter starch molecule structure and change crystallinity and morphology of the polymer (Zhong et al., 2019).…”

Section: Coupling Innovative Food Processing Technologies and Packagimentioning

confidence: 99%

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Nilsen-Nygaard

Fernández

Radusin

et al. 2021

Comp Rev Food Sci Food Safe

164

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Fossil‐based plastic materials are an integral part of modern life. In food packaging, plastics have a highly important function in preserving food quality and safety, ensuring adequate shelf life, and thereby contributing to limiting food waste. Meanwhile, the global stream of plastics into the oceans is increasing exponentially, triggering worldwide concerns for the environment. There is an urgent need to reduce the environmental impacts of packaging waste, a matter raising increasing consumer awareness. Shifting part of the focus toward packaging materials from renewable resources is one promising strategy. This review provides an overview of the status and future of biobased and biodegradable films used for food packaging applications, highlighting the effects on food shelf life and quality. Potentials, limitations, and promising modifications of selected synthetic biopolymers; polylactic acid, polybutylene succinate, and polyhydroxyalkanoate; and natural biopolymers such as cellulose, starch, chitosan, alginate, gelatine, whey, and soy protein are discussed. Further, this review provides insight into the connection between biobased packaging materials and innovative technologies such as high pressure, cold plasma, microwave, ultrasound, and ultraviolet light. The potential for utilizing such technologies to improve biomaterial barrier and mechanical properties as well as to aid in improving overall shelf life for the packaging system by in‐pack processing is elaborated on.

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“…Microwaves are non-ionizing electromagnetic waves that cause micro-motion and friction of molecules in foods by high-frequency electric fields according to dielectric loss effect. Microwave treatment can destroy glycosidic bonds, induce the rearrangement of starch molecules, and affect the morphology of starch granules and relative crystallinity, resulting in changes in pasting viscosity, swelling capacity, emulsifying stability, and emulsifying activity [9,10].…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch

Wang

Liu

et al. 2020

Polymers

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This work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe surface damage, weaker birefringence, and lower relative crystallinity and gelatinization enthalpy than the native and single-treated starches. The UM samples showed the highest oil absorption capacity, and the MU samples showed the highest water absorption capacity and the best freeze-thaw stability (five cycles) among all samples. The swelling power, peak, trough, final, and breakdown viscosities, and pasting temperature all decreased regardless of single or dual modification. This study provides a reference for potential industrial applications of ultrasound and microwave treatments for the modification of chestnut starch.

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Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch

Cited by 63 publications

References 42 publications

Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch

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