Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology
Adopting effective methods to modify starch structure for enhanced functional properties has become a pivotal pursuit within the realm of food science. This study investigated the physicochemical and structural properties of ball milling-modified kudzu starch (BS), extrusion puffing-modified kudzu s...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008009 |
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| author | Ruidi He Chuanlai Du Songnan Li Li Guo Kaiyue Wang Liping Yang |
| author_facet | Ruidi He Chuanlai Du Songnan Li Li Guo Kaiyue Wang Liping Yang |
| author_sort | Ruidi He |
| collection | DOAJ |
| description | Adopting effective methods to modify starch structure for enhanced functional properties has become a pivotal pursuit within the realm of food science. This study investigated the physicochemical and structural properties of ball milling-modified kudzu starch (BS), extrusion puffing-modified kudzu starch (ES), alcohol-alkali-modified kudzu starch (ANS), urea-alkali-modified kudzu starch (UNS), pullulanase-modified kudzu starch (PS), and extrusion puffing-pullulanase-modified kudzu starch (EPS). The d (0.5) value increasing from 10.54 μm (NS) to 83.99 μm (ANS). The Small-angle X-ray scattering (SAXS) characteristic curve of other modified kudzu starch disappeared except for the UNS. The solubility of EPS was the highest, ranging from 73 % to 80 %, significantly higher than that of NS (0 %–1 %). The agglomeration rates of ES and EPS were 0.3 % and 0.6 %, respectively, at a stirring time of 30 s. indicating favorable hydration properties. Flavonoids content in ES increased to 0.1825 mg/g. Moreover, the resistant starch content of modified kudzu starch was increased, ranging from 58.50 %–86.87 %. This study is expected to provide a scientific foundation for selecting optimal modification methods for the production of instant kudzu powder. |
| format | Article |
| id | doaj-art-a7dfeedb45d544acab45d6e79ccacdc0 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a7dfeedb45d544acab45d6e79ccacdc02024-12-13T11:01:47ZengElsevierFood Chemistry: X2590-15752024-12-0124101912Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technologyRuidi He0Chuanlai Du1Songnan Li2Li Guo3Kaiyue Wang4Liping Yang5Key Laboratory of Whole Grain Nutrition and High Value Utilization in Anhui Province, School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, ChinaKey Laboratory of Whole Grain Nutrition and High Value Utilization in Anhui Province, School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, ChinaJoint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, ChinaState Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong, Academy of Sciences, Jinan, ChinaKey Laboratory of Whole Grain Nutrition and High Value Utilization in Anhui Province, School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, ChinaKey Laboratory of Whole Grain Nutrition and High Value Utilization in Anhui Province, School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China; Corresponding author.Adopting effective methods to modify starch structure for enhanced functional properties has become a pivotal pursuit within the realm of food science. This study investigated the physicochemical and structural properties of ball milling-modified kudzu starch (BS), extrusion puffing-modified kudzu starch (ES), alcohol-alkali-modified kudzu starch (ANS), urea-alkali-modified kudzu starch (UNS), pullulanase-modified kudzu starch (PS), and extrusion puffing-pullulanase-modified kudzu starch (EPS). The d (0.5) value increasing from 10.54 μm (NS) to 83.99 μm (ANS). The Small-angle X-ray scattering (SAXS) characteristic curve of other modified kudzu starch disappeared except for the UNS. The solubility of EPS was the highest, ranging from 73 % to 80 %, significantly higher than that of NS (0 %–1 %). The agglomeration rates of ES and EPS were 0.3 % and 0.6 %, respectively, at a stirring time of 30 s. indicating favorable hydration properties. Flavonoids content in ES increased to 0.1825 mg/g. Moreover, the resistant starch content of modified kudzu starch was increased, ranging from 58.50 %–86.87 %. This study is expected to provide a scientific foundation for selecting optimal modification methods for the production of instant kudzu powder.http://www.sciencedirect.com/science/article/pii/S2590157524008009Kudzu starchModificationStructureProperty |
| spellingShingle | Ruidi He Chuanlai Du Songnan Li Li Guo Kaiyue Wang Liping Yang Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology Food Chemistry: X Kudzu starch Modification Structure Property |
| title | Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology |
| title_full | Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology |
| title_fullStr | Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology |
| title_full_unstemmed | Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology |
| title_short | Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology |
| title_sort | structural functional analysis of modified kudzu starch as a novel instant powder role of modified technology |
| topic | Kudzu starch Modification Structure Property |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008009 |
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