Cross-linked Arenga pinnata (Wurmb.) Merr. starch and chitosan with sodium trimetaphosphate: Structure, physicochemical properties and in vitro digestibility.

The inherent limitations of native starch considerably restrict its applications in the food industry. To enhance its processing properties, Arenga pinnata (Wurmb.) Merr.

Cross-linking Arenga pinnata starch and chitosan by citric acid: Structure and properties.

In order to improve the processing and digestibility of the Arenga pinnata (Wurmb.) Merr. starch (APS), low concentration citric acid (CA) and chitosan (CS) were used for dual modification.

Incorporation of amylose improves rheological and textural properties of seed salt-soluble protein.

The interactions between corn amylose (CA) and seed salt-soluble protein (MOSP) were explored to improve the gel properties of MOSP. With increasing CA content, the MOSP-CA gel network structure was improved but the size of the gel porosity decreased firstly and then increased; the water holding retention (WHR) of MOSP-CA was decreased from approximately 94 % to 85.43 ± 2.

Structural properties and antioxidant capacity of different aminated starch-phenolic acid conjugates.

Different aminated starch (AS) [EEAS (introducing ethylenediamine into starch using cross-linking-etherification-amination method (CEA)), EPAS (introducing o-phenylenediamine using CEA), OEAS (introducing ethylenediamine using cross-linking-oxidation-amination method (COA)), and OPAS (introducing o-phenylenediamine using COA)] were synthesized. The AS-phenolic acids [gallic acid (GA), syringic acid (SA), and vanillic acid (VA)] conjugates were prepared by laccase-catalyzed reaction. The grafting efficiency of EEAS on GA, SA, and VA was 36.