Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch.

Heat-gelatinized starch (HGS), which is prepared via heat treatment, enhances viscosity and provides suitable thickening properties, which improve water retention in products. This study aimed to investigate the potential of blending gelatinized starch with edible hydrocolloids (guar gum, carrageenan (C), locust bean gum, konjac powder, and sodium alginate) to assess their effect on the stabilization of starch gelatinization and reduction of retrogradation. Optical microscopic observations revealed the disrupted structures of gelatinized starch after heat treatments, along with diminished or absent birefringence. Adding C to the gelatinized starch reduced its peak viscosity, breakdown and setback value. For the rheological analysis, heat gelatinization and hydrocolloid addition contributed to the increased elasticity and viscosity of samples. Gelatinization and hydrocolloid addition emerged as effective strategies for improving starch quality. Although it still warrants further exploration, the introduced approach holds potential for applications in the development of convenience and canned food products.

In vitro rumen fermentation characteristics of bakery by-products containing high starch and sugar.

The objectives of this study were to evaluate the nutritional characteristics of bakery by-products (castella, pancake, baumkuchen) and their effect on rumen fermentation in vitro as compared with steam-flaked corn and barley as human-edible grains. The fermentation pattern of sugar and starch as pure components was also investigated. Additionally, rumen pH was evaluated using a low-capacity buffer. Bakery by-products contained high sugar (212-590 g/kg DM) and starch (262-545 g/kg DM). Castella exhibited the highest sugar content, whereas pancake and baumkuchen were rich in starch and ether extract within bakery by-products, respectively. The gas production rate at the early phase of incubation was higher in bakery by-products than in grains, and the highest in castella among all feeds. Bakery by-products produced higher total organic acids and propionate than grains. Bakery by-products also exhibited a lower rumen pH than grains during twenty-four hours of incubation with a low-capacity buffer. As pure components, sucrose showed a higher gas production rate and lower pH than starch. Overall, compared with grains, bakery by-products have the potential not only to supply more energy to ruminants but also decrease rumen pH because sugar and starch in bakery by-products ferment rapidly and produce higher organic acids in the rumen.

Engineering Injectable Coassembled Hydrogel by Photothermal Driven Chitosan-Stabilized MoS2 Nanosheets for Infected Wound Healing.

The application of enzyme-like molybdenum disulfide (MoS2) in tissue repair was confronted with stable dispersion, solubilization, and biotoxicity. Here, the injectable self-healing hydrogel was successfully designed using a step-by-step coassembly of chitosan and MoS2. Polyphenolic chitosan as a "structural stabilizer" of MoS2 nanosheets reconstructed well-dispersed MoS2@CSH nanosheets, which improved the biocompatibility of traditional MoS2, and strengthened its photothermal conversion and enzyme-like activities, guaranteeing highly efficient radical scavenging and antimicrobial properties. Furthermore, the polyphenol chitosan was employed again as a "molecular cross-linking agent" to form the injectable NIR-responsive MoS2@CSH hydrogel by accelerating hydrogen-bond interaction among chitosan and the multicross-linking reaction among polyphenols. The rapid self-healing ability was conducive to wound closure and dynamic adaptability. An experimental study on infected wound healing demonstrated that MoS2@CSH hydrogel could substantially eradicate bacteria and accelerate the angiogenesis of infected wounds. The photothermal-driven coassembly of MoS2 and polycation provided an alternative strategy for infected wound healing.

Physicochemical properties of starch of four varieties of native potatoes.

The limited industrial use of indigenous varieties of native potatoes has caused a decrease in its cultivation, restricting it to the self-consumption of the Andean population. The present study analyzed the physicochemical, thermal, and structural properties of the starches extracted from four of these varieties Aq'hu Pukucho, Yurakk Kkachun Wakkachi, Yurac Anca, and Huarmi Mallco, as a potential source of be used in industries such as food, pharmaceutical and, bioplastics. The percentage yield in wet extraction ranged between 14.53 and 20.26 %. The luminosity L* and whiteness index (WI) values were observed in ranges of 90.75-92.71 and 90.05-91.50, respectively. The Finding revealed various techno-functional properties, since the level of amylose varied between 36.29 and 43.97 %, an average zeta potential of -22 mV, and a maximum viscosity between 19,450-14,583 cP. The starches showed consistent thermal behavior since the TGA curves showed three stages with gelatinization temperatures that ranged between 54.9 and 59.75 °C, an enthalpy of 3.60-6.62 J/g, and various shapes of particles such as circular, elliptical, and oval. In conclusion, the relationships between variables such as water absorption index, swelling power, viscosity, crystallinity, enthalpy, and gelatinization temperature reveal different characteristics of each type of starch, which can influence its use.

Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup Products.

Modernization has led to a large convenience food market, and the demand for freeze-dried (FD) soup products is increasing in the Republic of Korea. FD soup products are easy to eat without cooking and can be stored for long periods. However, it is often difficult to ensure sensory satisfaction after rehydration of FD soup products; in particular, the ingredients are not evenly dispersed. Therefore, a stable dispersion or reconstitution of the FD soup products is required after rehydration. Here, the effects of high-speed shearing homogenization on the physical properties of a carbohydrate-binder mixture comprising maltodextrin, potato starch, and rice flour were investigated during hydrothermal gelatinization. To find a suitable treatment condition, different homogenization eras, speeds, and concentrations of the binder mixture were considered; in particular, the homogenization eras were set by considering the hydrothermal property of the binder mixture profiled using differential scanning calorimetry. The viscosity of the binder mixture and the compression strength and microstructure of the FD binder block, including the dispersion stability after rehydration, were evaluated. The quality of the FD binder block was improved by homogenization above 5000 rpm when the core temperature of the binder mixture reached approximately To at 14.5-21.8% concentrations. The improved FD binder block exhibited a fine surface and tiny porous microstructure compared with the control (with continuous agitation at 250 rpm). The control block was divided into two phases, whereas the improved block maintained the initial dispersion stability at 50 °C for 1 h. These results are expected to be referenced for the purpose of improving the quality of the FD soup products.

Relationship between internal structure and in vitro digestibility of A- and B-type wheat starch revealed by chemical surface gelatinization.

In this study, the properties of remaining starch granules obtained with different degrees of exfoliation were explored by removing the outer layers of A- and B-type wheat starch (AWS and BWS) granules with chemical surface gelatinization. SEM images revealed significant morphological variations with increasing exfoliation. CLSM and amylose content analysis indicated a predominance of lipid complexes in the outer granule layers, particularly in BWS. The structural characteristics of AWS and BWS were analyzed using PLM, XRD, FT-IR and DSC, verifying the conclusion of the alternation of starch crystalline and amorphous zone. And the amorphous regions are proportionally higher in the inner starch layer. Moreover, raw AWS and BWS granules were more easily digested from the outside in, with the RS content decreasing from 80.65 % to 66.92 % and 49.06 % to 45.01 %, respectively. The RS content of cooked WS were affected by the internally structures, particularly lipid content (11.46 % - 19.09 %) in BWS outer layers and amylose content (13.59 % - 19.43 %) in the inner layers. These results revealed the internal radial structural differences and digestibility patterns of AWS and BWS granules.

Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics.

This study investigated the influence of Konjac Glucomannan (KGM) with varying degrees of polymerization (DKGMx) on the gelatinization and retrogradation characteristics of wheat starch, providing new insights into starch-polysaccharide interactions. This research uniquely focuses on the effects of DKGMx, utilizing multidisciplinary approaches including Rapid Visco Analysis (RVA), Differential Scanning Calorimetry (DSC), rheological testing, Low-Field Nuclear Magnetic Resonance (LF-NMR), and molecular simulations to assess the effects of DKGMx on gelatinization temperature, viscosity, structural changes post-retrogradation, and molecular interactions. Our findings revealed that higher degrees of polymerization (DP) of DKGMx significantly enhanced starch's pasting viscosity and stability, whereas lower DP reduced viscosity and interfered with retrogradation. High DP DKGMx promoted retrogradation by modifying moisture distribution. Molecular simulations revealed the interplay between low DP DKGMx and starch molecules. These interactions, characterized by increased hydrogen bonds and tighter binding to more starch chains, inhibited starch molecular rearrangement. Specifically, low DP DKGMx established a dense hydrogen bond network with starch, significantly restricting molecular mobility and rearrangement. This study provides new insights into the role of the DP of DKGMx in modulating wheat starch's properties, offering valuable implications for the functional improvement of starch-based foods and advancing starch science.

Effect of Chlorella pyrenoidosa and Spirulina platensis powder on the physicochemical, structural, and rheological properties of rice starch: A comparative study.

The effect of Chlorella pyrenoidosa (CP) and Spirulina platensis (SP) at concentrations of 0 %-12 % on the properties of rice starch (RS) was investigated. Compared with pure RS, the addition of CP and SP powder decreased the viscosity, increased the gelatinization temperature, and promoted the retrogradation of RS gel. However, when CP was added at 12 % and SP at 8 %, retrogradation inhibition was reduced. At these concentrations, the relative crystallinity of the CP mixture increased by 57.37 %, whereas that of SP increased by 48.13 %. Scanning electron microscopy revealed that the addition of low amount of CP and SP reduced porosity. CP and SP powder facilitated the conversion of bound water to free water and contributed to the weakening of the viscoelasticity of the RS gel. CP powder likely had a more detrimental effect on the short-term storage properties of RS than SP powder. These results provide theoretical support for the development of RS-based products and the innovative utilization of microalgae.

Statistical-Based Optimization of Modified Mangifera indica Fruit Starch as Substituent for Pharmaceutical Tableting Excipient.

This study aimed to optimize modified starch from Mangifera indica (mango) fruit using acid hydrolysis and pre-gelatinization via computer-assisted techniques as a substituent for pharmaceutical tableting excipients. The hydrolysis and microwave-assisted pre-gelatinization time and temperature were optimized using a three-level factorial design. The modified starches were characterized for flowability, compressibility, and swelling properties. It was found that all parameters fit a quadratic model, which can be used to predict the properties of the modified starch. The optimized hydrolysis reaction was 3.8 h at 56.4 °C, while the pre-gelatinization reaction was 3 min at 150 °C. Structural changes were found, ascertaining that starch modification was successful. The optimized hydrolyzed starch showed superior properties in relative to unmodified M. indica fruit starch and comparable characteristics to conventional excipients. The optimized pre-gelatinized starch presented an excellent enhancement in the flow and compression properties, with %swelling greatly augmented 3.95-fold and 1.24-fold compared to unmodified starch and SSG, respectively. Additionally, the pre-gelatinized starch presented comparable binding effect, while the hydrolyzed powder had reduced binding capacity due to shorter chains. The findings revealed that the use of software-assisted design of experiment facilitated a data-driven approach to optimize the modifications. The optimized modified mango starch demonstrated potential as a multifunctional excipient, capable of functioning as binder, disintegrant, and diluent.

Investigation of oligosaccharides and allulose as sucrose replacers in low-moisture wire-cut cookies.

Non-digestible oligosaccharides (OS) and allulose have beneficial health properties and could reduce the amount of added sugar in baked goods. In this study allulose and various OS [fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), lactosucrose (LOS), isomalto-oligosaccharides (IMO), Promitor 70R (P70R), and xylo-oligosaccharides (XOS)] were added to a wire-cut cookie formulation at concentrations determined to have similar effects on the gelatinization temperature (Tgel) of starch relative to sucrose. Different baking performance attributes of the doughs and cookies were assessed, including: appearance, spread, color, texture, and % moisture loss after baking. The results were correlated to: OS solution and solid properties and OS effects on starch thermal events (gelatinization, pasting, and retrogradation). The Tgel-matching formulation protocol was effective in producing reduced-sugar cookies which had similar appearance, color, and spread attributes compared to the sucrose control; however, cookie texture significantly varied. Cookies containing allulose were the least similar to the control, having darker color, reduced spread, and softer cake-like texture. The only OS cookies that matched the texture of the sucrose control contained LOS, while P70R cookies were the hardest. Cookie texture correlated strongly with the % total moisture loss after baking (r = -0.8763) and was best explained by OS solution viscosity: more viscous OS solutions limited moisture release and resulted in harder cookies. The Tgel of starch also correlated with OS solution viscosity (r = 0.7861) and should be accounted for in reduced sugar applications. The OS recommended as sucrose replacers in cookies based on principal component analysis groupings were: XOS > IMO > LOS > and GOS.