The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch

Zhu, Yongchun; Tao, Haiteng; Janaswamy, Srinivas; Zou, Feixue; Cui, Bo; Guo, Li

doi:10.1016/j.foodchem.2020.128082

Cited by 22 publications

(17 citation statements)

References 48 publications

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“…The crystalline structure of starch was disrupted, leaving an amorphous structure that was not observed via a polarization cross through CLSM. [ 5 ] The increase of the PEG/water ratios induced a higher gelatinization temperature for granule swelling to occur. Nashed et al.…”

Section: Resultsmentioning

confidence: 99%

“…[ 3 ] In recent years, many other plasticizers for the starch‐based film have been reported to enhance its mechanical properties, such as small molecules with polar groups like ─OH, ─COOH, and ─NH 2 . [ 5 ] For example, natural corn starch treated with water and [Emim][OAc] (1‐ethyl‐3‐methylimidazole acetate) as plasticizers have been changed into thermoplastic starch at high temperature (90 °C). Chen et al.…”

Section: Introductionmentioning

confidence: 99%

“…PEG (─CH 2 CH 2 O─ repeating groups with two ─OH end groups) has superior properties of nontoxicity and high water solubility, which promotes starch/PEG compatibility and production of a useful biodegradable packaging film. [ 5 ] The role of PEG as a plasticizer is to form strong hydrogen bonds with the ─OH groups in starch, which weakens hydrogen bonds in both intramolecular and intermolecular interactions of starch chains and enlarges the free volume, leading to higher mobility and flexibility. [ 9 ] Compared to a single plasticizer, PEG/water coplasticizers with appropriate proportions are superior in enhancing the strength of starch gel and hindering the retrogradation of starch film.…”

Section: Introductionmentioning

confidence: 99%

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Complex Plasticizer of PEG/Water on the Gelatinization of Corn Starch

et al. 2022

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The effects of polyethylene glycol (PEG)/water (0/100, 5/95, 10/90, 20/80, and 40/60, w/w) on the gelatinization process and the gel properties of corn starch are investigated using confocal laser scanning microscopy (CLSM), differential scanning calorimetry (DSC), rheometry, and texture profile analysis. Starch granules are observed by CLSM in the water system alone to be completely broken and the birefringence of the starch granules is disappeared at approximately 75 °C. With increasing weight ratio of PEG/water, higher temperature is required to break the granular shape. The results of DSC show that the temperatures at which starch gelatinization peaks are found shifts from 74.27 to 101.05 °C with increasing PEG/water weight ratio from 0/100 to 40/60, which is in accordance with polarized light microscope observations. The changes in rheological behaviors and textural properties of corn starch show that the gelatinization degree and gel properties are significantly affected by the PEG/water weight ratio. Texture profile analysis show that starch gels with a PEG/water weight ratio of 40/60 exhibit stronger viscoelastic properties and structural stability than starch gel form in the 100% water sample. The findings of this study provide a theoretical basis for preparing thermoplastic starch using by polyethylene glycol/water as a complex plasticizer.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Complex Plasticizer of PEG/Water on the Gelatinization of Corn Starch

et al. 2022

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“…Alternatively, LC can catalyze the formation of crosslinks between proteins, also by oxidizing natural mediators, which act as crosslinking agents [82]. Crosslinks in food matrix generated by LC allow to modify the rheological, technological, and nutritional properties of vegetables, cereals, and milk-based products, thus creating novel foods with improved characteristics [83][84][85][86].…”

Section: Laccase Industrial Applicationmentioning

confidence: 99%

Fungal Laccases: The Forefront of Enzymes for Sustainability

Loi

Glazunova

Федорова

et al. 2021

JoF

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Enzymatic catalysis is one of the main pillars of sustainability for industrial production. Enzyme application allows minimization of the use of toxic solvents and to valorize the agro-industrial residues through reuse. In addition, they are safe and energy efficient. Nonetheless, their use in biotechnological processes is still hindered by the cost, stability, and low rate of recycling and reuse. Among the many industrial enzymes, fungal laccases (LCs) are perfect candidates to serve as a biotechnological tool as they are outstanding, versatile catalytic oxidants, only requiring molecular oxygen to function. LCs are able to degrade phenolic components of lignin, allowing them to efficiently reuse the lignocellulosic biomass for the production of enzymes, bioactive compounds, or clean energy, while minimizing the use of chemicals. Therefore, this review aims to give an overview of fungal LC, a promising green and sustainable enzyme, its mechanism of action, advantages, disadvantages, and solutions for its use as a tool to reduce the environmental and economic impact of industrial processes with a particular insight on the reuse of agro-wastes.

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“…During the oxidation process, TEMPO has the characteristics of thermal stability, high cycle yield, and selectivity (Jiang et al, 2017;Otterbein et al, 2000). Laccase, as a "green catalyst," has the advantages of low cost, high efficiency, sustainability, and low pollution (Kelbert et al, 2021;Tamaki et al, 2021;Zhu et al, 2021). Compared with the traditional chemical modification method, the advantage of the TEMPO/laccase oxidation system is that the reaction efficiency is high and the product is only water, which does not pollute the environment (da Silva et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Preparation and properties of chitosan‐based bacteriostatic agents and their application in strawberry bacteriostatic preservation

Liu

Zhu

Zhang

et al. 2021

Journal of Food Science

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The purpose of this study is to develop a green and safe chitosanbased preservative which can be applied in strawberry preservation. Chitosan (CS) was treated by 2,2,6,6-tetramethylpiperidine oxygen radical/laccase oxidation system (TEMPO/laccase oxidation system), which was mainly used to prepare TEMPO/laccase chitosan (TLCS). Furthermore, on this basis, the structure and performance of TLCS were also studied. The results showed that compared with CS, the solubility of TLCS improved, and the kinetic viscosity reduced significantly. Next, a cinnamaldehyde-TEMPO/laccase chitosan (CIN-TLCS) antibacterial agent was prepared by covalently combining the aldehyde group in cinnamaldehyde (CIN) and the amino group in CS. It was found that CIN combined with TLCS through covalent bonds, which changed the structure and crystallinity of TLCS. In addition, the total antioxidant capacity of CIN-TLCS also improved, which was necessary for the application of CIN-TLCS in extending shelf life. Cytotoxicity experiments showed that CIN-TLCS had no cytotoxicity. Furthermore, strawberries were used to explore the actual bacteriostatic and fresh-keeping effects of CIN-TLCS. The experiment found that CIN-TLCS could maintain the freshness of strawberries at room temperature (23 ± 1 • C) for 5 days and had positive effects on strawberry color, loss-weight rate, hardness and pH. These results showed that CIN-TLCS could be used as a potential preserving agent for fruit storage. Practical Application: To obtain a green, safe and effective food preservative, chitosan (CS) was modified by a 2,2,6,6-tetramethylpiperidine oxygen radical/laccase oxidation system (TEMPO/laccase oxidation system) to get TEMPO/laccase chitosan (TLCS) and cinnamic aldehyde-TEMPO/laccase chitosan (CIN-TLCS). At the same time, the structure and antibacterial properties of TLCS and CIN-TLCS were analyzed, and their possibility as a new green and safe strawberry preservative was studied. Compared with oxazolidine, imidazole and triazole commercial drugs, CIN-TLCS has the advantages of low price, no pollution, no cytotoxicity and no drug resistance.

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The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch

Cited by 22 publications

References 48 publications

Complex Plasticizer of PEG/Water on the Gelatinization of Corn Starch

Complex Plasticizer of PEG/Water on the Gelatinization of Corn Starch

Fungal Laccases: The Forefront of Enzymes for Sustainability

Preparation and properties of chitosan‐based bacteriostatic agents and their application in strawberry bacteriostatic preservation

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