In recent years, the focus has shifted towards carbohydrate-based hydrogels and their eco-friendly preparation methods. This study involved an investigation into the treatment of wheat starch using dielectric barrier discharge (DBD) plasma technology over varying time gradients (0, 2, 5, 10, 15, and 20 min). The objective was to systematically examine the impact of different treatment durations on the physicochemical properties of wheat starch and the suitability of its gels for 3D printing. Morphology of wheat starch remained intact after DBD treatment. However, it led to a reduction in the amylose content, molecular weight, and crystallinity. This subsequently resulted in a decrease in the pasting temperature and viscosity. Moreover, the gels of the DBD-treated starch exhibited superior 3D printing performance. After a 2-min DBD treatment, the 3D printed samples of the wheat starch gel showed no significant improvements, as broken bars were evident on the surface of the 3D printed graphic, whereas DBD-20 showed better printing accuracy and surface structure, compared to the original starch without slumping. These results suggested that DBD technology holds potential for developing new starch-based gels with impressive 3D printing properties.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.ijbiomac.2024.132159 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Spray-Dried Wheat Gluten Protein Hydrolysate Microcapsules: Physicochemical Properties, Retention of Antioxidant Capability, and Release Behavior Under Simulated Gastrointestinal Digestion Conditions.
Food Sci Nutr
January 2025
Department of Animal Science, Azadshahr Branch Islamic Azad University Azadshahr Iran.
Wheat gluten is a by-product of the wheat starch industry, rich in bioactive peptides. Spray drying is an effective method for improving the stability of bioactive compounds. So, the aim of this study was to produce gluten hydrolysate by different proteases (alcalase, pancreatin, and trypsin) at different times (40-200 min).
View Article and Find Full Text PDFRelationship Between Physical Characteristics of Cereal Polysaccharides and Soft Tribology-The Importance of Grain Source and Malting Modification.
Food Sci Nutr
January 2025
Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology Freising Germany.
Starch and non-starch polysaccharides ((N)SPs) are relevant in cereal-based beverages. Although their molar mass and conformation are important to the sensory characteristics of beer and non-alcoholic beer, their triggering mechanism in the mouth is not fully understood. Soft tribology has emerged as a tool to mimic oral processing (drinking).
View Article and Find Full Text PDFEffect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles.
Foods
December 2024
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Yam noodles were produced by replacing high-gluten wheat flour with yam flour modified with plasma-activated water and twin-screw extrusion (PAW-TSE). The effects of varying amounts of modified yam flour on the color, cooking characteristics, texture, and in vitro digestibility of the noodles were investigated. As the amount of modified yam flour increased, the noodles became darker in color, while the bound water content increased, and the free water content decreased.
View Article and Find Full Text PDFThe Properties of Damaged Starch Granules: The Relationship Between Granule Structure and Water-Starch Polymer Interactions.
Foods
December 2024
Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Av. Filloy S/N, Ciudad Universitaria, Córdoba CP 5000, Argentina.
The morphology of wheat starch granules with different damaged starch (DS) content was analyzed using a particle size analyzer and scanning electron microscopy (SEM); the granular structure was studied using FT-IR spectroscopy and X-ray diffraction (XRD); and the granule-water interaction was evaluated by thermogravimetric analysis (TGA) and dynamic vapor sorption (DVS). The increase in the level of DS shifted the population of B-type granules towards larger particle diameters and shifted the population of A-type granules towards smaller particle diameters. The appearance of the surface of the starch-damaged granules was rough and flaky (SEM images).
View Article and Find Full Text PDFGenome-Wide Identification and Expression Analysis of Gene Family in the Filling Stage of Wheat ( L.).
Int J Mol Sci
December 2024
Wheat Research Institute, Shanxi Agricultural University, Linfen 041000, China.
The gene family is a highly conserved transcription factor that plays a crucial role in regulating plant growth, development, and responses to various stresses. Despite extensive studies in multiple plants, there has been a dearth of focused and systematic analysis on NF-YA genes in wheat grains. In this study, we carried out a comprehensive bioinformatics analysis of the gene family in wheat, using the latest genomic data from the Chinese Spring.
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!