Extraction of high-amylose starch from Radix Puerariae using high-intensity low-frequency ultrasound

Li, Yuanhui; Wu, Zhenfeng; Wan, Na; Wang, Xuecheng; Yang, Ming

doi:10.1016/j.ultsonch.2019.104710

Cited by 29 publications

(24 citation statements)

References 53 publications

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“…RS4 (Fibersym® RW) was obtained from commercial sources (Atchison, KS, U.S.A.), which consisted 20.83% of amylose, 0.09% of protein, 0.16% of fat, 1.07% of ash, 0.36% of phosphorus as determined following the iodine colorimetric reaction [15] and AOAC protocol [17] , respectively. Fibersym was cross-linked phosphorylated normal wheat starch and retained the granular form [5] .…”

Section: Methodsmentioning

confidence: 99%

“…The apparent amylose content of samples was determined using iodine colorimetric reaction based on a previous study with slightly modifications [15] . Briefly, starch samples (50 mg) including amylose and amylopectin standards were dissolved in 9 mL of KOH (2 mol/L) and 1 mL of ethanol.…”

Section: Methodsmentioning

confidence: 99%

“…It is shown that ultrasonic treatment can modify the structural arrangement of starch chains within the amorphous and crystalline domains, and thus affects the digestibility, thermal features, and functional properties for different starches such as foxtail millet starch, pea starch, and waxy corn starch [13] , [14] . For example, ultrasonic treatment increased the content of amylose [15] , decreased the mean volume diameter [14] , destroyed the crystal structure [16] , facilitated the starch-lipid complex formation [14] .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment

Ding

Xiao

Ouyang

et al. 2021

Ultrasonics Sonochemistry

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment

Ding

Xiao

Ouyang

et al. 2021

Ultrasonics Sonochemistry

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“…Let be K 4 ¼ K d K m (15) where K 4 was the inactivation constant (h −1 ) of Alcalase during enzymatic hydrolysis of pretreated OVA by Alcalase. The formula (15) was brought in (9) and (10):…”

Section: Calculation Of Kinetic Constantsmentioning

confidence: 99%

“…[14] In general, depending on the ultrasonic frequency and intensity, ultrasound can be divided into low-and high-intensity approaches in the food industry. [15] Many researchers used HIU, which use acoustic frequencies between 20 and 100 kHz, to alter the molecular characteristics in order to get much better functional properties of food protein. Albano and Nicoletti [16] reported that the ultrasound can increase emulsion stability due to the increase in apparent viscosity caused by droplet size reduction and consequent increase of interfacial area.…”

Section: Introductionmentioning

confidence: 99%

Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin

Liu

Hao

Dai

et al. 2020

International Journal of Food Properties

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This research investigated the enzymolysis kinetics of high-intensity ultrasound (HIU)-assisted alkali pretreatment Ovalbumin (OVA) through using Alcalase, and its structural and functional properties. The structural characteristics of OVA were performed with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), surface hydrophobicity, Fourier Transform Infrared, and differential scanning calorimetry. SDS-PAGE analysis indicated that the pretreatment sample showed proportion of lower molecular mass components (14.3-20.1 kDa). There was an increase in the intensity of fluorescence spectrum and changes in functional groups after the pretreatment on OVA compared with the control (without treatment), which might be the reason for the significantly enhancing efficiency of the enzymatic hydrolysis. The thermal denaturation temperature of enzymatic hydrolysis of OVA after pretreatment was 95.1°C, which was 17.5°C higher than that of control. As compared to OVA (control), the enzymatic hydrolysis with HIU-assisted alkali pretreatment was found to significantly improve protein solubility, emulsifying properties, foaming ability (FA) and foam stability, oil, and water absorption capacity (WAC). Especially emulsifying activity index, FA, WAC, and oil absorption capacity were increased by 228.7%, 88.5%, 102.6%, and 67.4%, respectively (P< 0.05). A simplified kinetic equation for the enzymolysis model was deduced to successfully describe the enzymatic hydrolysis of pretreated OVA. The results proved the effects of the pretreatment on the substrate enhanced the enzymolysis process and this influence had relation to the structure changes. Furthermore, the enzymatic hydrolysis process for other proteins demonstrated the applicability of the model.

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Themes, Trends, and Knowledge Structure in 30 Years of Starch Research in Food Science and Technology: a Visualization Review

Wang

Hong

et al. 2022

Starch Stärke

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Starch research comprises several aspects covering a multitude of domains. It is essential to elucidate the themes, trends, and knowledge structure of starch research on a holistic basis to understand its historical evolution and research hotspots, and to promote the development of starch research. In this review, the direction and discipline of starch research are analyzed based on 84 853 Web of Science (WoS) core collection documents over three decades. Co‐citation network maps, influential authors, collaborative patterns, changing paradigms, and research hotspots of starch research in food science and technology are identified using CiteSpace software. Starch research in food science and technology is becoming increasingly popular and is undergoing rapid development. Collaborative networks of countries, institutions, and study authors have been formed to study the functional properties of starch and their effects on human health; the effects of polyphenols and polysaccharides on starch structure, physicochemical properties, and digestibility; and Pickering emulsions, which are hotspots of starch research in food science and technology. These three research hotspots have their research emphases. In this review, a broad perspective is provided to facilitate the understanding of starch research and its various aspects.

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Extraction of high-amylose starch from Radix Puerariae using high-intensity low-frequency ultrasound

Cited by 29 publications

References 53 publications

Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment

Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment

Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin

Themes, Trends, and Knowledge Structure in 30 Years of Starch Research in Food Science and Technology: a Visualization Review

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