Structure and digestibility changes of Indica and japonica waxy rice starch during in vitro pre-digestion.

The digestion of starch have been of great interest, yet little is known about the structure changes and structure-digestibility relationships of waxy rice starch during digestion. In this study, waxy rice starch from Indica and Japonica cultivars were in vitro pre-digested for different times, and the changes in their structure and properties were investigated, including granule morphology, chain length distribution, short-range ordered structure, crystallinity, thermal properties, and digestibility. Pre-digested Indica and Japonica waxy rice starch had the characteristics of porous starch, showing similar surface erosion and pores. With the prolongation of pre-digestion time, the amylose content decreased by 0.74 %-2.69 %, the proportion of amylopectin short A chain (DP6-12) and B1 chain (DP13-24) decreased, and the proportion of long B2 (DP25-36) and B3 chain (DP ≥ 37) increased, especially in pre-digested Indica waxy rice starch. The short- and long-range ordered structure of pre-digested starch increased, manifested by an increase in the absorbance ratio at 1047/1022 cm-1, a decrease at 1022/995 cm-1, and an increase in relative crystallinity, leading to higher gelatinization temperature and enthalpy. Pre-digested waxy rice starch had a reduced rapidly digestible starch of 18.27 %-33.93 % and an increased resistant starch of 29.51 %-41.32 %, which will be applied in functional starch and healthy starchy foods.

Effect of camellia oil body-based oleogels on the film-forming properties of soy protein isolate.

Soybean protein isolate (SPI) was frequently used to make edible films due to its highly degradability and excellent film forming ability. However, the limited barrier properties and low tensile strength of SPI films prevent their application in food packaging. In this study, the SPI film was modified by blending camellia oil body-based oleogel (COBO). COBO improved the mechanical properties of SPI film and increased its light-blocking, water insolubility and barrier properties. Micrograph, particle size distribution, protein conformation and crystalline structure analysis illustrated that camellia saponin in COBO formed hydrogen bonds with SPI, significantly reduced the particle size of the film-forming emulsion, and enhanced the order and uniformity of composite films structure, thus improved the overall performance of the SPI films. The SPI-COBO film packing delayed the weight loss, total soluble solids content increase, and the decrease in hardness of stored strawberries. This study puts forwards a new approach for SPI film modification by blending natural emulsified lipids, contributing to the development of sustainable packaging alternatives.

Roles of Al and Mg on the Microstructure and Corrosion Resistance of Zn-Al-Mg Hot-Dipped Coated Steel.

In this work, a novel zinc-aluminum-magnesium (Zn-Al-Mg, ZM) coated steel was prepared using the hot-dip method. The microstructure and corrosion resistance of the ZM-coated steel were investigated. Compared to the conventional galvanized steel (GI), the ZM coating demonstrated a distinctive phase structure, consisting of Zn phase, binary eutectic (Zn/MgZn2), and ternary eutectic (Zn/Al/MgZn2). The corrosion resistance of the ZM-coated and GI-coated steels was evaluated by neutral salt spray test (NSST), polarization and electrochemical impedance spectroscopy (EIS). The results indicated that ZM-coated steel provided superior long-term corrosion protection in a NaCl environment compared to GI-coated steel. The scanning vibrating electrode technique (SVET) proved to be an effective method for investigating the evolution of the anodic and cathodic on the local coating surface. GI-coated steel exhibited a potential and current density distribution between the cathodic and anodic sites nearly three orders of magnitude higher than that of ZM-coated steel, suggesting a higher corrosion rate for GI-coated steel.

Influence of the structure and physicochemical properties of OSA modified highland barley starch based on ball milling assisted treatment.

This study aimed to investigate the influence of ball milling assisted treatment on the degree of substitution of octenyl succinic anhydride (OSA) modified highland barley starch (HBS) and on the physicochemical properties and structure of HBS. Scanning electron microscopy (SEM) findings showed that with the increasing of ball milling time, the surface morphology of OSA modified HBS became rougher and rougher and the particle morphology and crystal structure were damaged. When the pretreatment time of ball milling was 40 min, the degree of substitution of OSA modified HBS was 1.32 times higher than that of the conventional modification method. In addition, the longer the ball milling assistant, the longer the short-range ordering of the OSA modified HBS significantly decreased, and the relative crystallinity decreased (from 16.68 % to 7.93 %), leading to a decrease in thermal stability too. However, it greatly enhanced the aging resistance and flowability. In terms of emulsification properties, the emulsification properties of OSA modified HBS increased from 60.67 % to 75.67 %. Therefore, the HBS with better freeze-thaw stability and higher degree of substitution can be prepared by ball milling pretreatment and OSA modification, which provides technical support for further development of starch resources.

Effects of starch multiscale structure on the physicochemical properties and digestibility of Radix Cynanchi bungei starch.

Radix Cynanchi bungei (RCb) contains 40-70 % starch, yet little is known about the structure and properties of RCb starch. In this study, the multiscale structure of two cultivars of RCb starch (YW201501 and BW201001) were characterized, and the effects of starch structure on its physicochemical properties were investigated. The differences in physicochemical properties of RCb starch were influenced by its multiscale structure. The starch granules were round and irregular polygon, with sizes ranging between 2 and 14 µm. YW201501 had a higher amylose (21.81 %) and lipid (0.96 %) content, molecular weight (59.5 × 106 g/mol), and A chain proportion (27.5 %), and a lower average granule size (6.14 µm), amylopectin average chain length (19.7), and B3 chain proportion (10.3 %). Both starches were B-type crystalline, with higher crystallinity (26.3 %) and R1047/1022 (0.74) for YW201501, resulting in large gelatinization enthalpy. In addition, the higher peak viscosity and larger retrogradation degree of YW201501 were correlated to its higher amylose content. In vitro digestibility revealed that the low rapidly digestible starch and high resistant starch of BW201001 were related to the fine structure of starch. YW201501 and BW201001 had a medium glycemic index (62.6-66.0) with potential for processing into healthy starchy foods.

Effects of modern and ancient human activities on mercury in the environment in Xi'an area, Shannxi Province, P.R. China.

Samples of water, soil, sediment, and pomegranate were collected from Xi'an and the Qinshihuang Mausoleum in Shaanxi Province, China to assess the effects of human activities on mercury in the environment. The total mercury concentrations ranged from 3.9 to 992.7ngL(-1) for the water samples, 40.6 to 2204.0ngg(-1) for the soil samples, 14.2 to 376.7ngg(-1) for the sediment samples, and 0.22 to 1.74ngg(-1) for the pomegranates samples. The higher values in the water samples collected from the rivers closer to and downstream of the city resulted from wastewater discharges. The effects of the mercury buried in the Qinshihuang Mausoleum thousands of years ago on the environment were neither significant nor widespread. Immediate actions should be taken to stop the direct and continuous discharges of industrial and residential wastewaters to prevent mercury and other pollutants from accumulating and spreading in the area.