Influence of enzymatic extraction on the properties of corn starch

Liu, Zeyi; Zhao, Yueying; Zheng, Jian; Wang, Zuozhao; Yan, Xiaoxia; Zhang, Tiehua

doi:10.1016/j.fbio.2024.103775

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.103775

|View full text |Cite

Influence of enzymatic extraction on the properties of corn starch

Zeyi Liu,

Yueying Zhao,

Jian Zheng

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Plant starch extraction, modification, and green applications: a review

Rashwan,

Younis,

Abdelshafy

et al. 2024

Environ Chem Lett

View full text Add to dashboard Cite

Fossil fuel-based products should be replaced by products derived from modern biomass such as plant starch, in the context of the future circular economy. Starch production globally surpasses 50 million tons annually, predominantly sourced from maize, rice, and potatoes. Here, we review plant starch with an emphasis on structure and properties, extraction, modification, and green applications. Modification techniques comprise physical, enzymatic, and genetic methods. Applications include stabilization of food, replacement of meat, three-dimensional food printing, prebiotics, encapsulation, bioplastics, edible films, textiles, and wood adhesives. Starch from maize, potatoes, and cassava shows amylose content ranging from 20 to 30% in regular varieties to 70% in high-amylose varieties. Extraction by traditional wet milling achieves starch purity up to 99.5%, while enzymatic methods maintain higher structural integrity, which is crucial for pharmaceutical applications. Enzymatic extraction improves starch yield by of up to 20%, reduces energy consumption by about 30%, and lowers wastewater production by up to 50%, compared to conventional methods. Sustainable starch modification can reduce the carbon footprint of starch production by up to 40%. Modified starches contribute to approximately 70% of the food texturizers market. The market of starch in plant-based meat alternatives has grown by over 30% in the past five years. Similarly, the use of biodegradable starch-based plastics by the bioplastic industry is growing over 20% annually, driven by the demand for sustainable packaging.Kindly check and confirm the layout of Table 1.Layout is right

show abstract

Plant starch extraction, modification, and green applications: a review

Rashwan,

Younis,

Abdelshafy

et al. 2024

Environ Chem Lett

View full text Add to dashboard Cite

show abstract

RETRACTED ARTICLE: Starch Recovery Process from the Tiger Nut Horchata Processing Waste

Patrón,

Martín-Esparza,

González-Martínez

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

Tiger nut horchata solid residue (HSR) has high starch content (about 23%, dry basis) that can be recovered to valorise this waste, together with other valuable components, such as oil, fibres, or phenolic compounds. In this study, a chemical-free, sustainable process was proposed to obtain starch with good yield and purity. This consists of a high-speed homogenisation step with distilled water, followed by filtration and phase separation by density in the slurry to obtain a starch-rich sediment that can be isolated by decantation. Five minutes of homogenisation at 10,200 rpm allows for obtaining 14.5 g of starch powder per 100 g of dried HSR, with a purity of about 85% and WI of 94.97. Applying 1 washing cycle to the filtering residue increased the starch powder yield up to 17 g/100 dried HSR, without notable losses in starch purity, whereas centrifugation at 15,000 g for 1 h in the phase separation step highly reduced separation time, increasing starch purity up to 92%. Thus, it was possible to recover up to 70% of the starch present in the HSR. The obtained starch had similar morphological characteristics, crystallinity degree, and gelatinisation behaviour to that present in the tiger nut tubers, exhibiting similar thermal stability to that reported for other native starches. Therefore, HSR can be used as a starch source for different uses.

show abstract

Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour

Ye,

Liu,

Jia

et al. 2024

Journal of Cereal Science

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Influence of enzymatic extraction on the properties of corn starch

Cited by 3 publications

References 34 publications

Plant starch extraction, modification, and green applications: a review

Plant starch extraction, modification, and green applications: a review

RETRACTED ARTICLE: Starch Recovery Process from the Tiger Nut Horchata Processing Waste

Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour

Contact Info

Product

Resources

About