In order to investigate the extraction efficiency of flavonoids by octenyl succinic acid-modified starch(OSA-modified starch)with varying molecular weights,the immature fruit of Citrus paradisi'Changshan Huyou'...In order to investigate the extraction efficiency of flavonoids by octenyl succinic acid-modified starch(OSA-modified starch)with varying molecular weights,the immature fruit of Citrus paradisi'Changshan Huyou',commonly known as"Quzhiqiao",was used as the extraction target in this research.OSA-modified starch was successfully identified and refined,ensuring its molecular weight was appropriate and extraction was optimized.The experimental findings suggested that a concentration of 20 mg/mL of medium molecular weight gelatinized OSA-modified starch was optimal for extracting flavonoids from"Quzhiqiao"using an ultrasound-assisted method(1,000 W,40 min).Additionally,the ratio of the mass of"Quzhiqiao"to the volume of gelatinized OSA-modified starch employed in this process was determined to be 15 mg/mL.The findings from the in vitro antioxidant studies indicated significant variations in the antioxidant activities of the extract solutions of OSA-modified starches with varying molecular weights.These differences can potentially be attributed to substantial variations in the extract solutions composition.展开更多
Starch is the most abundant organic compound in nature,second only to cellulose.However,the conserved structure of native starches limits their properties and applications.Therefore,it is often necessary to modify the...Starch is the most abundant organic compound in nature,second only to cellulose.However,the conserved structure of native starches limits their properties and applications.Therefore,it is often necessary to modify them to obtain specific properties.As a common green and safe physical modification method,pre-gelatinization can improve the cold water solubility and swelling power of starch.The typical preparation methods of pre-gelatinized starch include spray drying,extrusion,and drum drying.Spray-dried pre-gelatinized starch still had good granule shape,but the increase of cold water solubility and cold paste viscosity was relatively small.Extruded and drum-dried pre-gelatinized starch showed serious structure destruction,significant increases in cold water solubility and cold paste viscosity,but relatively low hot paste viscosity.The properties of pre-gelatinized starch obtained by different methods are different,so do their effects on the quality of flour products.Wheat flour products,as one of the leading staple food for the people all over the world,play a vital role in people's daily life.With the improvement of people's living standards,more and more special flour products with unique features have received attentions of consumers and researchers.However,the sensory characteristics of special flour products are often inferior to traditional flour products,which limits its development.The unique functional characteristics of pre-gelatinized starch make it expected to play an essential role in the quality improvement of featured flour products.In this paper,the granule morphology,crystal structure,hydration and gelatinization properties of pre-gelatinized starch prepared by three common methods and their application in flour products were reviewed,which provides a theoretical basis for the application of pre-gelatinized starch in food industry.展开更多
The article is focused on the influence of inorganic salts on the adsorption of cationically modified starch to fibers. Results show that low concentrations of inorganic salts usually affect the process of adsorption ...The article is focused on the influence of inorganic salts on the adsorption of cationically modified starch to fibers. Results show that low concentrations of inorganic salts usually affect the process of adsorption in a positive way. Adsorption efficiency at higher concentrations, however, depends on the type of inorganic salts as well as the sequence of adding inorganic salts and starch to paper suspension.展开更多
The primary interest to this study was to investigate the effect of milling parameters on the size of hydrophobically modified starch particles, aiming to produce small, uniformly sized modified starch microspheres. O...The primary interest to this study was to investigate the effect of milling parameters on the size of hydrophobically modified starch particles, aiming to produce small, uniformly sized modified starch microspheres. Octie, a commercial product originated from cornstarch modified using Octenyl Succinate Anhydride （OSA）, was dispersed （3 wt%） using different media （water or ethanol） and subsequently wet-milled using a beads mill with zirconium beads at a rotation of 6,000 rpm up to 30 min. It was found that milling Octie in water dispersion for 3 min resulted in the smallest mean particle size （2.04 i 0.91 ktm）, compared to unmilled modified starch granules （15.2 ~ 6.0 lam）. Granular size and morphology changed considerably with further milling. For instance, very dense clusters with variable particle sizes （20.6 ~ 10.0 lam） were obtained after 30 min milling. As depicted by Scanning Electronic Microscopy, a large number of particles were apparently flattened during the milling process rather than broken, forming aggregates. Ultimately, within the range of experimental conditions tested, production of sub-micron modified starch particles was not possible.展开更多
基金supported by the National Natural Science Foundation of China(grant number 31571892)National Natural Science Fund of China(grant number 82204552)+1 种基金Natural Science Foundation of Zhejiang Province(grant number LQ22H280007)Research Project of Zhejiang Chinese Medical University(grant number 2022JKZKTS10).
文摘In order to investigate the extraction efficiency of flavonoids by octenyl succinic acid-modified starch(OSA-modified starch)with varying molecular weights,the immature fruit of Citrus paradisi'Changshan Huyou',commonly known as"Quzhiqiao",was used as the extraction target in this research.OSA-modified starch was successfully identified and refined,ensuring its molecular weight was appropriate and extraction was optimized.The experimental findings suggested that a concentration of 20 mg/mL of medium molecular weight gelatinized OSA-modified starch was optimal for extracting flavonoids from"Quzhiqiao"using an ultrasound-assisted method(1,000 W,40 min).Additionally,the ratio of the mass of"Quzhiqiao"to the volume of gelatinized OSA-modified starch employed in this process was determined to be 15 mg/mL.The findings from the in vitro antioxidant studies indicated significant variations in the antioxidant activities of the extract solutions of OSA-modified starches with varying molecular weights.These differences can potentially be attributed to substantial variations in the extract solutions composition.
基金The fund of National Engineering Laboratory/Provincal Key Laboratory of Food Science Discipline,Henan University of Technology[NL2021005]High-level Talent Scientific Research Startup Fund Program of Henan University of Technology[grant number 2020BS048]+2 种基金Innovative Funds Plan of Henan University of Technology[2020ZKCJ12]National Technical System for Wheat Industry In China[CARS-03]Technical System of Wheat Industry in Henan Province of China[S2021-G06].
文摘Starch is the most abundant organic compound in nature,second only to cellulose.However,the conserved structure of native starches limits their properties and applications.Therefore,it is often necessary to modify them to obtain specific properties.As a common green and safe physical modification method,pre-gelatinization can improve the cold water solubility and swelling power of starch.The typical preparation methods of pre-gelatinized starch include spray drying,extrusion,and drum drying.Spray-dried pre-gelatinized starch still had good granule shape,but the increase of cold water solubility and cold paste viscosity was relatively small.Extruded and drum-dried pre-gelatinized starch showed serious structure destruction,significant increases in cold water solubility and cold paste viscosity,but relatively low hot paste viscosity.The properties of pre-gelatinized starch obtained by different methods are different,so do their effects on the quality of flour products.Wheat flour products,as one of the leading staple food for the people all over the world,play a vital role in people's daily life.With the improvement of people's living standards,more and more special flour products with unique features have received attentions of consumers and researchers.However,the sensory characteristics of special flour products are often inferior to traditional flour products,which limits its development.The unique functional characteristics of pre-gelatinized starch make it expected to play an essential role in the quality improvement of featured flour products.In this paper,the granule morphology,crystal structure,hydration and gelatinization properties of pre-gelatinized starch prepared by three common methods and their application in flour products were reviewed,which provides a theoretical basis for the application of pre-gelatinized starch in food industry.
文摘The article is focused on the influence of inorganic salts on the adsorption of cationically modified starch to fibers. Results show that low concentrations of inorganic salts usually affect the process of adsorption in a positive way. Adsorption efficiency at higher concentrations, however, depends on the type of inorganic salts as well as the sequence of adding inorganic salts and starch to paper suspension.
文摘The primary interest to this study was to investigate the effect of milling parameters on the size of hydrophobically modified starch particles, aiming to produce small, uniformly sized modified starch microspheres. Octie, a commercial product originated from cornstarch modified using Octenyl Succinate Anhydride （OSA）, was dispersed （3 wt%） using different media （water or ethanol） and subsequently wet-milled using a beads mill with zirconium beads at a rotation of 6,000 rpm up to 30 min. It was found that milling Octie in water dispersion for 3 min resulted in the smallest mean particle size （2.04 i 0.91 ktm）, compared to unmilled modified starch granules （15.2 ~ 6.0 lam）. Granular size and morphology changed considerably with further milling. For instance, very dense clusters with variable particle sizes （20.6 ~ 10.0 lam） were obtained after 30 min milling. As depicted by Scanning Electronic Microscopy, a large number of particles were apparently flattened during the milling process rather than broken, forming aggregates. Ultimately, within the range of experimental conditions tested, production of sub-micron modified starch particles was not possible.
