Interaction between potato starch and barley ß-glucan and its influence on starch pasting and gelling properties.

The interactions between potato starch (PtS) and barley ß-glucan (BBG) were investigated by preparing PtS-BBG mixtures, and the pasting, rheological, gelling and structural properties were evaluated. Rapid viscosity analysis suggested that BBG reduced the peak and breakdown viscosity, while increasing the setback viscosity of PtS. PtS-12%BBG showed the lowest leached amylose content (12.02 ± 0.36 %). The particle size distribution pattern of PtS was not changed with the addition of BBG, and the median diameter of PtS-12%BBG (88.21 ± 0.41 µm) was smaller than that of PtS (108.10 ± 6.26 µm). Rheological results showed that PtS and PtS-BBG gels exhibited weak gel behaviors, and BBG could remarkably affect the elastic and viscous modulus of PtS gels. Textural analysis suggested that the strength and hardness of PtS gels were increased when few BBG (<6 %, w/w) was present in the system. BBG improved the freeze-thaw stability of PtS gels. Structural analysis indicated that hydrogen bonds were the main force in the PtS-BBG systems. These results indicated that BBG interacted with starch via hydrogen bonds, which delayed starch gelatinization and improved gelling properties of PtS gels. Overall, this study gained insights into starch-polysaccharide interactions and revealed the possible applications of BBG in food processing.

Effects of different physical factors on potato protein-chitosan complexes considering Hofmeister series and Maillard reaction.

BACKGROUND: Potato protein possesses strong potential for application in the food industry due to its outstanding nutritional and functional properties. However, the inevitable industrial processing often brings adverse effects. The use of a polysaccharide and protein complex is a promising way to improve the performance of potato protein. This work aimed to investigate the effects of different physical factors on the potato protein/chitosan (PP/CS) complex system. RESULTS: The addition of NaCl was not conductive to the formation of PP/CS complexes, resulting in significantly decreased peak turbidities from 1.29 to 0.75. The effect of different ions on PP/CS system matched with the Hofmeister series in the following order: Li+ > Control > Na+ > K+ ; SCN- > I- > NO3 - > Br- ≈ Control > Cl- > SO4 2- , among which the salting-in ions (Li+ , Br- , NO3 - , I- and SCN- ) tended to promote the formation of PP/CS complexes. The turbidity increased significantly when the reaction temperature rose to 45 °C and above, and peak turbidity was obtained at lower pH values. The PP/CS system reaction at 45 °C led to the highest whiteness value, and the Maillard reaction could occur when the temperature was above 45 °C. CONCLUSIONS: The results of the present study confirmed that different physical factors led to strong influences on PP/CS complexes, especially when considering the Hofmeister series and the Maillard reaction. These findings could have significant implications for the utilization of potato protein in complex food systems. © 2023 Society of Chemical Industry.

Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs to maintain the storage quality of raw meat.

Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs were developed to maintain the storage quality of raw meat. Results indicated that the incorporation of ZnO NPs could effectively improve the transparency and tensile strength of the films, while addition of linseed oil could make the composite film maintain good elastic property. Films blended with chitosan/potato protein/linseed oil/ZnO NPs (Fcpzl) exhibited an excellent moisture barrier capability. SEM showed that ZnO NPs could harmoniously exist in various polymers matrix. FTIR analysis demonstrated that different components were bound together by intramolecular and intermolecular interactions, among which hydrogen bonds were the main force. Raw meat samples were wrapped with different films to evaluate the preservative effect during 4 °C storage. Results indicated that Fcpzl possessed best protective effect of raw meat with excellent acceptable sensory properties during 7 days storage, which could reduce the speed of increasing pH and total bacterial counts.

Preparation and characterization of potato protein-based microcapsules with an emphasis on the mechanism of interaction among the main components.

BACKGROUND: Potato protein (PP) has promising potential for utilization in food applications due to its high nutritive value and functional properties. Grapeseed oil (GO) is rich in unsaturated fatty acids and antioxidant active ingredients. However, its application is limited because of low stability and high volatility. In order to overcome such problems, PP-based microcapsules encapsulating GO were produced by complex coacervation, and characterized using optical, thermodynamic and spectroscopic analyses. RESULTS: Results indicated that a ratio of GO/PP of 1:2 led to the best encapsulation effect with the maximum microencapsulation efficiency and yield. Intact and nearly spherical microcapsules were observed from scanning electron microscopy images. Results of thermogravimetry demonstrated that thermal resistance was increased in the microencapsulated GO, indicating that PP-based microcapsules could be a good way to protect the thermal stability of GO. Fourier transform infrared spectra indicated that hydrogen bonding and covalent crosslinking might occur among wall materials, but a physical interaction between GO and wall materials. CONCLUSIONS: PP can be successfully used to encapsulate GO when combined with chitosan, indicating that PP-based microcapsules have potential for application in encapsulating liquid oils with functional properties. A schematic diagram of possible interactions was constructed to better understand the mechanism of formation of the microcapsules. © 2020 Society of Chemical Industry.

Structural elucidation of lignin macromolecule from abaca during alkaline hydrogen peroxide delignification.

To maximize the utilization of Abaca lignin in the current biorefinery, structural characteristics of native lignin from Abaca were firstly comprehensively investigated. Parallelly, effective delignification of Abaca was achieved by alkaline hydrogen peroxide (AHP) process, which facilitated the production of specialty paper in industry. The structural changes of lignin macromolecules during the AHP delignification were illustrated by comparing the structural differences of the released lignin fraction and corresponding native lignin, which were analyzed via the advanced analytical methods, such as 2D-HSQC NMR, 31P NMR, pyrolysis-GC/MS, and GPC techniques. It was found that Abaca lignin is a HGS-type lignin, which is overwhelmingly composed of ß-O-4 linkages and abundant hydroxycinnamic acids (mainly p-coumaric acid). In addition, partial cleavage of ß-O-4 linkages and p-coumarate in lignin occurred during the AHP delignification process. Meanwhile, AHP process also led to the elevation of H-type lignin units in AHPL. Considering that ß-O-4 bond is vulnerable in the catalytic degradation process of lignin, the lignin with abundant ß-O-4 linkages is beneficial to the downstream conversion of lignin into aromatic chemicals.