AI Article Synopsis
- A combination of starch and hydrocolloids, particularly Bletilla striata polysaccharide (BSP), is shown to enhance the properties of native wheat starch for applications in food and cosmetics.
- The study found that adding BSP in lower concentrations (below 0.2%) increased viscosity and improved the viscoelastic properties of starch gels, while higher concentrations (0.3%) had the opposite effect.
- Additionally, BSP improved the thermal stability, hydrophilic properties, and bonding strength of starch gels, making them more effective as adhesives.
Article Abstract
A combination of starch and hydrocolloids is a facile method for physically modifying native starch. Bletilla striata polysaccharide (BSP) is a glucomannan with various applications in the food and cosmetic industries as a thickening agent. This study focused on investigating the impact of BSP on the pasting, rheological and adhesive properties of wheat starch (WS). Results from a Rapid Visco-Analyzer (RVA) revealed that the addition of BSP (below 0.2%) resulted in increases in peak viscosity, breakdown and setback values. However, for the addition of BSP at a higher concentration (0.3%), the opposite trend was observed. Rheological measurements indicated that the presence of BSP increased the viscoelastic properties of WS-BSP gels. TGA results demonstrated that the presence of BSP promoted the thermal stability of starch. FTIR results indicated the short-range order structure decreased at low addition concentrations of BSP (0.05% and 0.1%) and increased with higher BSP addition concentrations (0.2% and 0.3%). SEM observation showed that the BSP improved the hydrophilic property of starch gels and decreased the size of pores in the starch gels. Further, the mechanical properties of paper samples unveiled that the present of BSP in starch gels obviously increased its bonding strength as an adhesive.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10747244 | PMC |
| http://dx.doi.org/10.3390/polym15244721 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodles.
Food Res Int
January 2025
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China. Electronic address:
This study aimed to investigate the influence of heterogeneous amylopectin (waxy corn starch, WCS) on the retrogradation of wheat starch (WS), hoping to provide a new idea for alleviating the retrogradation of steamed cold noodles. The chain length distribution data confirmed the formation of a binary gel network resulting from the heterogeneous amylopectin structure between WCS and WS. With the increase of WCS concentration, the modulus and setback value of WS-WCS binary gel decreased, which was attributed to the newly built network structure hindering the aggregation of WS molecules.
View Article and Find Full Text PDFA β-cyclodextrin-based supramolecular photonic crystal hydrogel biosensor with macroporous structures for naked-eye visual detection of cholesterol.
Carbohydr Polym
March 2025
College of Chemistry and Environment, Southwest Minzu University, Chengdu, Sichuan 610225, China; Key Laboratory of Fundamental Chemistry of the State Ethnic Commission, College of Chemistry and Environment, Southwest Minzu University, Chengdu, Sichuan 610225, China. Electronic address:
Cholesterol (CHO) is an essential lipid in cell membranes and a precursor for vital living substances. Abnormal CHO levels can cause cardiovascular diseases. Therefore, simple and accurate monitoring of CHO levels is crucial for early diagnosis and effective management of cardiovascular diseases.
View Article and Find Full Text PDFUnderstanding the role of Radix Paeoniae Alba polysaccharide for corn starch gel amelioration: Physicochemical, structural, and digestive properties.
Int J Biol Macromol
January 2025
College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China; Comprehensive Experimental Center, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China. Electronic address:
To ameliorate the limitations of corn starch (CS) processing, Radix Paeoniae Alba polysaccharide (RPAP) was used to modulate the physicochemical and digestive properties of CS. The main purpose of this paper is to investigate the effects of RPAP on the pasting, rheological, thermal, structural, and digestive properties of CS. The results show that the addition of RPAP could increase the peak viscosity and final viscosity of CS gel, and RPAP could increase the apparent viscosity, storage modulus, loss modulus, hardness, and strength of CS gel, implying that RPAP can effectively improve the pasting and viscoelasticity properties of CS.
View Article and Find Full Text PDFHigh hydrostatic pressure modulates the digestive properties of rice starch-gallic acid composites by boosting non-inclusion complexation.
Int J Biol Macromol
December 2024
Department of Applied Sciences, Northumbria University, Newcastle Upon Tyne NE1 8ST, Tyne & Wear, England, United Kingdom. Electronic address:
Article Synopsis
- Research has focused on using natural plant materials, like gallic acid (GA), to influence post-meal blood sugar levels by forming complexes with amylose in starch, leading to resistant starch.
- The study compared the properties of normal rice starch and rice starch-GA composites processed through high hydrostatic pressure (HHP) and thermal treatments, noting significant structural changes during digestion.
- The HHP processing resulted in unique gel structures and a marked increase in resistant starch, indicating that HHP might be an effective method for creating starch-based foods with better digestion profiles.
Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gel.
J Sci Food Agric
December 2024
College of Food Science and Engineering, Yangzhou University, Yangzhou, China.
Background: Pickering emulsions prepared with octenyl succinic anhydride-modified starch (OSAS) show significant promise as replacements for animal fat. However, the underlying mechanism of incorporating an OSAS-based Pickering emulsion into a myofibrillar protein (MP) gel and its impact on the gel properties remain poorly understood. In this study, the effects of OSAS at varying concentrations (0-10.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!