Structure and physicochemical properties of starch affected by dynamic pressure treatments: A review

Zhu, Fan

doi:10.1016/j.tifs.2021.07.036

Cited by 23 publications

(7 citation statements)

References 106 publications

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“…Microfluidization was conducted by a DHPM instrument where a gelatinized starch solution was violently collided and oscillated due to highvelocity impact, powerful shearing, instantaneous pressure dropping, and even cavitation force attacking. 20 It resulted in 2a). Compared with pure nanoprecipitation-treated nanostarch (Table S1), almost all SNSs in this study showed much rounder and smoother surfaces that were successfully prepared under different microfluidization conditions of cycle and pressure (×1−100 MPa, ×4−100 MPa, ×7−100 MPa, and ×4−150 MPa except for ×4−50 MPa).…”

Section: H-nuclear Magnetic Resonance ( H Nmr)mentioning

confidence: 99%

“…19 Compared with a static highpressure process, DHPM with special micronic pipelines shows more mechanical forces to efficiently modify the nanostarch structure and properties, and even induce molecular chemical changes by group activation. 20 It is also reported that microfluidization method can not only significantly reduce the particle size and change the molecular structure, 21−23 but can also change the properties of starch granules such as viscosity 24 and solubility. 25 For example, Bitik et al 23 used microfluidization to treat lentil and chickpea starches, which resulted in lower gelatinization temperatures and apparent viscosities.…”

Section: ■ Introductionmentioning

confidence: 99%

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Ultrasmooth and Uniform Starch Nanosphere with New Microstructure Formation via Microfluidization–Nanoprecipitation Control

Yao

Zhu

et al. 2023

ACS Sustainable Chem. Eng.

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Nanostarch has attracted great attention owing to its high biocompatibility, easy availability, low sensitization, small size, and large specific surface area. However, most well-dispersed spherical nanostarches are currently produced under chemical surfactants. Here, we use controllable dynamic high-pressure microfluidization (DHPM) with a nanoprecipitation method to prepare smooth surface and homogeneous starch nanospheres (SNSs). Under the microfluidization condition in a homogenization cycle of ×4 and pressure of 100 MPa, the smallest particle size (67.1 nm) of SNSs with excellent dispersibility (PDI 0.307) was obtained. In addition, after DHPM treating, the crystal structure of starch was damaged. Also, V-type crystallinity was observed after nanoprecipitation, and side chains in starch were cut as performed in an inside-out mode to form small starch clusters. Notably, by mechanical forces, the positions of the OH groups of starch glucan rings were greatly motivated in the spectra of FTIR, 1H NMR, 13C NMR, and XPS. They were cross-linked with each other to form new microstructures of −C–O–C– groups. Furthermore, this should be highlighted for the importance of pressure and homogenization cycle conditions in order to prepare bioresource nanomaterials with well-dispersed properties according to food and nonfood applications like delivery systems.

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Section: H-nuclear Magnetic Resonance ( H Nmr)mentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Ultrasmooth and Uniform Starch Nanosphere with New Microstructure Formation via Microfluidization–Nanoprecipitation Control

Yao

Zhu

et al. 2023

ACS Sustainable Chem. Eng.

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“…Research has demonstrated the impact of HPH treatment on starch. Zhu reviewed the effects of dynamic pressure treatment on starch structure and physicochemical properties and found that it has a significant impact on the rheology and thermal properties of starch [ 14 ]. However, a higher concentration of starch tended to give higher viscosity of the suspension, which in turn led to more resistance of the starch systems to the effects of the dynamic pressure treatments.…”

Section: Introductionmentioning

confidence: 99%

“…Alvarez et al studied the effect of high hydrostatic pressure treatment on the rheology and thermal properties of chickpea flour and heat-induced paste and found that high hydrostatic pressure treatment resulted in different degrees of gelatinization in chickpea starch granules [ 19 ]. Dynamic pressure treatments were more efficient in modifying starch physicochemical properties compared to high hydrostatic pressure [ 14 ]. Therefore, we will combine the treatment with HPH and HT in order to find out the interaction of protein and starch and its impact on functional properties of low-concentration dispersions after HPH-HT co-treatment.…”

Section: Introductionmentioning

confidence: 99%

The Impact of High-Pressure Homogenization and Thermal Processing on the Functional Properties of De-Fatted Chickpea Flour Dispersion

Huang

Zhang

et al. 2023

Foods

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Defatted chickpea flour (DCF), a rich source of protein and starch, is frequently utilized in the food industry. Two crucial methods of modifying food materials are high-pressure homogenization (HPH) and heat treatment (HT). This study investigates the effect of co-treatment (HPH-HT) on the particle size, rheological behavior, and thermal characteristics of DCF suspensions. The results indicate that both HPH and HT can result in a more uniform distribution of particle size in the suspensions. The effect of HPH on G′ was observed to be reductionary, whereas HT increased it. Nevertheless, the HPH-HT treatment further amplified G′ (notably in high-concentration DCF), which demonstrates that the solid properties of DCF are improved. The apparent viscosity of the suspensions increased with individual and combined treatments, with the HPH-HT treatment of DCF12% exhibiting the most significant increase (from 0.005 to 9.5 Pa·s). The rheological behavior of DCF8% with HPH-HT treatment was found to be comparable to that of DCF12% treated only with HT. In conclusion, HPH-HT treatment shows a synergistic impact of HPH and HT on the rheological properties of DCF suspensions, however, it has limited effect on the particle size distribution and freeze–thaw stability.

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“…The functional properties of starch for use in food production are determined by the rheological properties of its pastes [ 6 , 7 , 8 ]. The rheological properties of starch pastes are determined by both the ratio of amylose to amylopectin and the molecular structure of both carbohydrates [ 9 , 10 ]. A significant impact on the development of molecular structure and proportion of these starch constituents is caused by its botanical origin as well as a variety of plants from which starch is derived [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels

Thanh-Blicharz

Lewandowicz

Małyszek

et al. 2022

Gels

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Aerogels are of increasing interest because of their exceptionally large surface area, porous structure, and low weight. Despite the significant increase in interest in the subject of starch-based aerogels, the number of detailed studies is rather scarce, which is especially evident in the case of chemically modified derivatives. Therefore, the study aims to evaluate the physicochemical properties of aerogels from chemically modified potato starch preparations (E 1422 and E 1450) obtained both from normal and waxy starches. Aerogels were prepared through the retrogradation of starch pastes followed by the gradual replacement of water with ethyl alcohol. The obtained preparations were characterized in terms of their bulk density, oil-binding capacity, as well as the texture and rheological properties of the formed pastes. Moreover, their usefulness was evaluated in an emulsion system employing rheological and low-field NMR methods. The obtained aerogels were characterized by a lower bulk density of 0.18–0.59 g/cm3 and 5.4–6.6 times higher oil-binding capacity compared to native potato starch. The chemical modification of starch helped to further alter the functional properties of the obtained aerogels, making them more effective oil binders, emulsifiers, and stabilizers (increasing the stability from 55 to 90%), which was especially evident for E 1450 preparation. Amylose content improved the aerogel properties, as waxy preparations were characterized by worse functional properties with the only exception of improved thickening ability. The most beneficial properties for the preparation of emulsions were observed for the aerogel obtained based on E 1450 normal potato starch.

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Structure and physicochemical properties of starch affected by dynamic pressure treatments: A review

Cited by 23 publications

References 106 publications

Ultrasmooth and Uniform Starch Nanosphere with New Microstructure Formation via Microfluidization–Nanoprecipitation Control

Ultrasmooth and Uniform Starch Nanosphere with New Microstructure Formation via Microfluidization–Nanoprecipitation Control

The Impact of High-Pressure Homogenization and Thermal Processing on the Functional Properties of De-Fatted Chickpea Flour Dispersion

Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels

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