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  1. Article ; Online: Dielectric barrier discharge cold plasma modifies the multiscale structure and functional properties of banana starch.

    Liang, Yonglun / Zheng, Lili / Yang, Yang / Zheng, Xiaoyan / Xiao, Dao / Ai, Binling / Sheng, Zhanwu

    International journal of biological macromolecules

    2024  Volume 264, Issue Pt 1, Page(s) 130462

    Abstract: Banana starch has attracted significant attention due to its abundant content of resistant starch. This study aims to compare the multiscale structure and functional properties of banana starch obtained from five cultivated varieties and investigate the ... ...

    Abstract Banana starch has attracted significant attention due to its abundant content of resistant starch. This study aims to compare the multiscale structure and functional properties of banana starch obtained from five cultivated varieties and investigate the impact of dielectric barrier discharge cold plasma (DBD) treatment on these starch characteristics. All five types of natural banana starch exhibited an elliptical and irregular shape, conforming to the CB crystal structure, with a bimodal distribution of branch chain lengths. The resistant starch content ranged from 88.9 % to 94.1 %. Variations in the amylose content, amylopectin branch chain length distribution, and structural characteristics resulted in differences in properties such as gelatinization behavior and sensitivity to DBD treatment. The DBD treatment inflicted surface damage on starch granules, reduced the amylose content, shortened the amylopectin branch chain length, and changed the relative crystallinity to varying degrees. The DBD treatment significantly increased starch solubility and light transmittance. Simultaneously, it resulted in a noteworthy decrease in peak viscosity and gelatinization enthalpy of starch paste. The in vitro digestibility test showed that 76.2 %-86.5 % of resistant starch was retained after DBD treatment. The DBD treatment renders banana starch with reduced viscosity, increased paste transparency, enhanced solubility, and broadens its potential application.
    MeSH term(s) Starch/chemistry ; Amylopectin/chemistry ; Amylose/chemistry ; Musa/chemistry ; Plasma Gases/chemistry ; Resistant Starch ; Viscosity
    Chemical Substances Starch (9005-25-8) ; Amylopectin (9037-22-3) ; Amylose (9005-82-7) ; Plasma Gases ; Resistant Starch
    Language English
    Publishing date 2024-02-27
    Publishing country Netherlands
    Document type Journal Article
    ZDB-ID 282732-3
    ISSN 1879-0003 ; 0141-8130
    ISSN (online) 1879-0003
    ISSN 0141-8130
    DOI 10.1016/j.ijbiomac.2024.130462
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
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  2. Article ; Online: Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability

    Liang, Yonglun / Yang, Yang / Zheng, Lili / Zheng, Xiaoyan / Xiao, Dao / Wang, Shenwan / Ai, Binling / Sheng, Zhanwu

    Foods. 2022 Dec. 09, v. 11, no. 24

    2022  

    Abstract: Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) ...

    Abstract Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 10⁵ Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.
    Keywords emulsions ; esterification ; fruit peels ; molecular weight ; passion fruits ; pectins ; protein content ; thermal stability
    Language English
    Dates of publication 2022-1209
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods11243995
    Database NAL-Catalogue (AGRICOLA)

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  3. Article: Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability.

    Liang, Yonglun / Yang, Yang / Zheng, Lili / Zheng, Xiaoyan / Xiao, Dao / Wang, Shenwan / Ai, Binling / Sheng, Zhanwu

    Foods (Basel, Switzerland)

    2022  Volume 11, Issue 24

    Abstract: Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) ...

    Abstract Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 10
    Language English
    Publishing date 2022-12-09
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods11243995
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

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