Physical and Enzymatic Hydrolysis Modifications of Potato Starch Granules

Chorfa, Nasima; Nlandu, Hervé; Belkacemi, Khaled; Hamoudi, Safia

doi:10.3390/polym14102027

Cited by 19 publications

(7 citation statements)

References 48 publications

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“…In terms of suspension characteristics, milling time is usually reduced as the suspension viscosity increases owing to increased shear pressures and energy input, as well as when drug loading increases due to higher particle densities in the grinding zone [ 28 ]. Ball milling has been shown to alter the shape, crystallinity, and molecular weight of starch granules from various sources [ 29 ]. The gap causes the milling medium to be stretched and held within the mill.…”

Section: The Classification Basis Of the Preparation Methods Of Starc...mentioning

confidence: 99%

Recent Trends in the Preparation of Nano-Starch Particles

et al. 2022

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Starch is affected by several limitations, e.g., retro-gradation, high viscosity even at low concentrations, handling issues, poor freeze–thaw stability, low process tolerance, and gel opacity. In this context, physical, chemical, and enzymatic methods have been investigated for addressing such limitations or adding new attributes. Thus, the creation of biomaterial-based nanoparticles has sparked curiosity. Because of that, single nucleotide polymorphisms (SNPs) are gaining a lot of interest in food packaging technology. This is due to their ability to increase the mechanical and water vapor resistance of the matrix, as well as hide its re-crystallization during storage in high-humidity atmospheres and enhance the mechanical properties of films when binding in paper machines and paper coating. In medicine, SNPs are suitable as carriers in the field of drug delivery for immobilized bioactive or therapeutic agents, as well as wastewater treatments as an alternative to expensive activated carbons. Starch nanoparticle preparations can be performed by hydrolysis via acid hydrolysis of the amorphous part of a starch molecule, the use of enzymes such as pullulanase or isoamylase, or a combination of two regeneration and mechanical treatments with the employment of extrusion, irradiation, ultrasound, or precipitation. The possibility of obtaining cheap and easy-to-use methods for starch and starch derivative nanoparticles is of fundamental importance. Nano-precipitation and ultra-sonication are rather simple and reliable methods for nanoparticle production. The process involves the addition of a diluted starch solution into a non-solvent, and ultra-sonication aims to reduce the size by breaking the covalent bonds in polymeric material due to intense shear forces or mechanical effects associated with the collapsing of micro-bubbles by sound waves. The current study focuses on starch nanoparticle manufacturing, characterization, and emerging applications.

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Section: The Classification Basis Of the Preparation Methods Of Starc...mentioning

confidence: 99%

Recent Trends in the Preparation of Nano-Starch Particles

et al. 2022

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“…The starch bioconversion by enzyme is a process commonly carried out to produce food products with varying tastes and nutritional content. Starch is broken down into its monomers, namely simple sugars [14,15]. Such as in the making of glucose syrup, fructose syrup, and similar sweeteners.…”

Section: Introductionmentioning

confidence: 99%

The use of immobilized enzyme in starch bioconversion: An update review

Miftahuddin,

Laga,

Bastian

2024

BIO Web Conf.

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Starch bioconversion enzymes play an important role in the food industry, raising up a vast research space. Immobilization of alpha-amylase, amyloglucosidase and glucose isomerase is a promising topic for ongoing research. In this review, we provide an updated overview of various carriers for carbohydrases immobilization, with the primary focus on the food industry. The method used in this review is the literature study method. The immobilization methods of carbohydrases enzymes are encapsulation by Ca-alginate, covalent and ionic bonding by chitosan, adsorption by ion exchange resin and cross-linking by glutaraldehyde and Bovine serum albumin as protein feeder, and mix of them. The research shows the ability of enzymes that can be used repeatedly while maintaining their activity. Immobilization increases the enzymes stability towards pH, temperature, and type of substrate. Through this method, various types of sugar such as maltose, glucose and fructose can be produced with reduced production costs. In future, immobilized enzymes are going to play a vital role in various industries not only in food, but including pharmaceuticals, chemicals, and fuel.

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“…With the increase of environmental consciousness and consumption levels, more and more researches are focused on the renewable and biodegradable packaging substances to replace the petrochemical-based packaging film and non-biodegradable materials [ 1 , 2 ]. Among these packaging materials, polysaccharides (such as starch, cellulose, chitosan and so on) are found abundantly in nature and have strong film-forming capacities [ 3 , 4 ]. Besides, starch exhibits great potential to prepare edible and biodegradable films for prolonging the shelf life of food (especially for fruit, vegetables and meat), due to its convenient sources, low price, good biocompatibility, innocuity and no pollution to environment [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Potato Starch-Based Film Incorporated with Tea Polyphenols and Its Application in Fruit Packaging

Chen

Gao

et al. 2023

Polymers

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Effects of tea polyphenols (TP) on the physical properties, barrier properties and functionality of potato starch-based film were determined, while the interaction mechanism between TP and starch in film and the application of this film in fruit packaging were further evaluated. TP exhibited different effects on the physical properties of potato starch-based film, including thickness (0.083 to 0.087 mm), moisture content (9.27% to 9.68%), color (ΔE value: 5.41 to 10.55), light transmittance (51% to 62%), tensile properties and thermal properties, and improved its barrier properties, including water vapor permeability (9.68 to 11.84 × 10−11 g m−1 s−1 Pa−1),oxygen permeability (1.25 to 2.78 × 10−16 g m−1 s−1 Pa−1) and antioxidant activity. According to the determination of wide-angle X-ray diffraction, Fourier transform infrared and scanning electron microscope, TP could interact with starch chains via hydrogen bonds to form non-crystal complexes, thus affecting the cross-linking among starch chains and further changing the microstructure of film. Furthermore, film incorporated with TP could improve the storage quality (including weight and texture) of blueberries, and inhibit the enzymatic browning of fresh-cut bananas during storage. All present results suggested that tea polyphenols had potential to enhance the properties and function of potato starch-based film, and the film exhibited the application prospect in fruit packaging and preservation.

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Physical and Enzymatic Hydrolysis Modifications of Potato Starch Granules

Cited by 19 publications

References 48 publications

Recent Trends in the Preparation of Nano-Starch Particles

Recent Trends in the Preparation of Nano-Starch Particles

The use of immobilized enzyme in starch bioconversion: An update review

Potato Starch-Based Film Incorporated with Tea Polyphenols and Its Application in Fruit Packaging

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