Preparation, physicochemical properties, and in vivo digestibility of thermostable resistant starch from malic acid-treated wheat starch

Mansur, Ahmad Rois; Jeong, Gyeong A; Lee, Chang Joo

doi:10.1016/j.foodres.2022.112159

Cited by 10 publications

(4 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…58 The subtle peak at 1740 cm −1 is due to the stretching vibration of C�O, a characteristic peak of carbonyl groups typically found in carboxylic acid groups present in sulfonated carbon. 59,60 The broader absorption peak at 3405 cm −1 is mainly attributed to the O−H stretching vibrations in sulfonated carbon. 61,62 Additionally, peaks at 1040 and 1140 cm −1 are ascribed to the symmetric stretching vibrations of O�S�O in the sulfonic acid group and the asymmetric stretching vibrations of SO 3 2− , respectively.…”

Section: Resultsmentioning

confidence: 99%

“…The prominent peak in the range of 1588–1583 cm –1 is attributed to the stretching vibrations of CC bonds in the aromatic skeleton of lignin, indicating the incomplete carbonization of the carbon materials . The subtle peak at 1740 cm –1 is due to the stretching vibration of CO, a characteristic peak of carbonyl groups typically found in carboxylic acid groups present in sulfonated carbon. , The broader absorption peak at 3405 cm –1 is mainly attributed to the O–H stretching vibrations in sulfonated carbon. , Additionally, peaks at 1040 and 1140 cm –1 are ascribed to the symmetric stretching vibrations of OSO in the sulfonic acid group and the asymmetric stretching vibrations of SO 3 2– , respectively . Furthermore, a faint absorption peak at 625 cm –1 is associated with the C–S bond .…”

Section: Results and Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Ligninsulfonate-Derived Porous Sulfonated Carbon Using Templating Method for the Alkylation of Hemicellulose-Derived Furfurals to Biodiesel Precursors

Fang,

Chu,

Gong

et al. 2024

ACS Sustainable Resour. Manage.

View full text Add to dashboard Cite

This work provides a method to transform sodium lignosulfonate into sulfonated carbon materials through chemical activation using magnesium salt as a template instead of using conventional sulfonation agents, such as concentrated sulfuric acid or chlorosulfonic acid. Several magnesium salts, including magnesium nitrate, magnesium chloride, magnesium acetate, and magnesium citrate, are employed as activating templates for comparison, and magnesium nitrate turns out with the most abundant sulfonic acid group density of 1.35 mmol/g and highest specific surface area of 512 m 2 /g. Especially, the effect of magnesium salts during carbonization process on the structure evolution is explored using tandem thermogravimetric-mass spectrometry and reveals that magnesium nitrate prevents sulfur loss in the form of SO 2 , SO 3 , or H 2 S during carbonization, thus exhibiting the most abundant sulfonic acid group. These sulfonated carbon materials are tested in the alkylation reaction of furfural and 2-methylfuran to produce a C15 precursor of biodiesel, where the conversion of furfural and selectivity for 5,5-(furan-2-ylmethylene)bis(2-methylfuran) reach 90.2% and 87.2% at 70 °C for 6 h, respectively. This investigation underscores the efficient utilization of sulfonic acid functional groups inherent in sodium lignosulfonate to produce sulfonated carbon materials without the introduction of an exterior sulfur source and opens avenues for a broader application of lignosulfonates.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Results and Discussionmentioning

confidence: 99%

Ligninsulfonate-Derived Porous Sulfonated Carbon Using Templating Method for the Alkylation of Hemicellulose-Derived Furfurals to Biodiesel Precursors

Fang,

Chu,

Gong

et al. 2024

ACS Sustainable Resour. Manage.

View full text Add to dashboard Cite

show abstract

“…Although natural wheat starch has the advantages of rich source and low cost, its application in food industry is limited because of its low water solubility, prone to aging and retrogradation (3). To overcome the upper disadvantages, the chemical, physical, and enzymatic methods are usually employed to modify starch (4)(5)(6)(7)(8). In recent years, the non-thermal physical modification methods for starch has been received much attention for environmental protection, higher efficiency, and easy operation (9).…”

Section: Introductionmentioning

confidence: 99%

Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch

Ji,

Li,

Zhang

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

The effect of atmospheric pressure plasma jet (APPJ) with different discharge power (0, 400, 600, and 800 W) on the structure and physicochemical properties of wheat starch were evaluated in this study. After APPJ treatments, significant declines in peak viscosity, breakdown viscosity, and final viscosity of wheat starch pasting parameters were observed with increase of plasma treatment power. Being treated with discharge power of 800 W, the PV and BD value of wheat starch paste significantly dropped to 2,578 and 331 cP, respectively. Apparently, APPJ could raise the solubility of wheat starch, while reduce the swelling capacity, and also lower the G′ and G″ value of wheat starch gel. Roughness and apparent scratch was observed on the surface of the treated wheat starch granules. Although APPJ treatment did not alter wheat starch’s crystallization type, it abated the relative crystallinity. APPJ treatment might be useful in producing modified wheat starch with lower viscosity and higher solubility.

show abstract

“…As one of the widely cultivated cereals worldwide, wheat is a main source of staple food and provides about 20% of the calorie consumption for humans (Mansur et al., 2022). To meet modern concept toward well‐structured diet, pigmented wheat with abundant phenolics has aroused researchers’ interest.…”

Section: Introductionmentioning

confidence: 99%

Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential

Li,

Wang,

Niu

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

Comparative studies were conducted on physicochemical and technological properties of two black wheat (BW) varieties (cultivated in Shanxi Agricultural University) and their noodle‐making potential. Whole‐grain BW noodles showed acceptable cooking loss (≤10%) and strong antioxidant capacity. However, their textural quality remains to be enhanced. Regarding refined flour (RF) of the two BW varieties, Yunhei 14207 showed more anthocyanins, brighter color, and greater thermal stability (as reflected by the higher pasting temperature). 16W16 resulted in greater gluten content and better gluten quality of flour and higher dough stability, which contributed to the lower cooking loss and stronger tensile property of noodles. RF noodles of Yunhei 14207 displayed brighter appearance, although they had weaker tensile property. The stronger gluten network in noodles of 16W16 protected phenolics from release and degradation during drying, cooking, and steaming. Despite phenolics loss, RF noodles of Yunhei 14207 showed antioxidant capacity up to 14.97 mg TE/100 g. This research would promote understanding of characteristics of BW varieties. Considering the stronger gluten network of 16W16, its fortification in common wheat noodles at high proportion (>50%) may be promising to develop antioxidant noodles with further improved sensory quality.

show abstract

Preparation, physicochemical properties, and in vivo digestibility of thermostable resistant starch from malic acid-treated wheat starch

Cited by 10 publications

References 29 publications

Ligninsulfonate-Derived Porous Sulfonated Carbon Using Templating Method for the Alkylation of Hemicellulose-Derived Furfurals to Biodiesel Precursors

Ligninsulfonate-Derived Porous Sulfonated Carbon Using Templating Method for the Alkylation of Hemicellulose-Derived Furfurals to Biodiesel Precursors

Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch

Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential

Contact Info

Product

Resources

About