Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization

Chen Zhang; Shi Yi Wang; Seung Taik Lim; Ke Xing Wan; Zhi Juan Wang; Jian Ya Qian; Qiao Quan Liu

doi:10.1016/j.foodhyd.2022.107730

Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization

Chen Zhang, Shi Yi Wang, Seung Taik Lim, Ke Xing Wan, Zhi Juan Wang, Jian Ya Qian, Qiao Quan Liu

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

Abstract

Porous starch is one of the widely used multifunctional materials in food and pharmaceutical industries. This work was carried out to prepare porous starch by a novel clean-label method of critical melting (CM) and freeze-thawing (FT) treatment. Porous starch prepared by CMFT showed observable grooves and holes on the surface, channels and cavities inside the granule. Repeated FT after CM promoted the formation of porous structures, in which freezing rates showed different effects on the pore-forming properties of starch granules. Compared to the native counterpart, porous starch prepared by CMFT showed significantly increased thermal stability as shown by water solubility, swelling power, DSC, and RVA. CMFT treatment significantly increased water and oil absorption of porous starch from 85 to 75% (native) up to about 160 and 100%, respectively. Moreover, CMFT prepared porous starch showed the appearance of a visible diffraction peak at 20°, indicating a more ordered double-helical structure in starch granules. The synergistic effect of CM combined with FT could be used to prepare porous starch with “clean-label”.

Original language	English
Article number	107730
Journal	Food Hydrocolloids
Volume	131
DOIs	https://doi.org/10.1016/j.foodhyd.2022.107730
Publication status	Published - 2022 Oct

Keywords

Critical melting
Freezing
Functional property
Ice formation
Porous starch
Structure

ASJC Scopus subject areas

Food Science
Chemistry(all)
Chemical Engineering(all)

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10.1016/j.foodhyd.2022.107730

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@article{4e53d70ba7e942d996ba6f37a1a333a6,

title = "Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization",

abstract = "Porous starch is one of the widely used multifunctional materials in food and pharmaceutical industries. This work was carried out to prepare porous starch by a novel clean-label method of critical melting (CM) and freeze-thawing (FT) treatment. Porous starch prepared by CMFT showed observable grooves and holes on the surface, channels and cavities inside the granule. Repeated FT after CM promoted the formation of porous structures, in which freezing rates showed different effects on the pore-forming properties of starch granules. Compared to the native counterpart, porous starch prepared by CMFT showed significantly increased thermal stability as shown by water solubility, swelling power, DSC, and RVA. CMFT treatment significantly increased water and oil absorption of porous starch from 85 to 75% (native) up to about 160 and 100%, respectively. Moreover, CMFT prepared porous starch showed the appearance of a visible diffraction peak at 20°, indicating a more ordered double-helical structure in starch granules. The synergistic effect of CM combined with FT could be used to prepare porous starch with “clean-label”.",

keywords = "Critical melting, Freezing, Functional property, Ice formation, Porous starch, Structure",

author = "Chen Zhang and Wang, {Shi Yi} and Lim, {Seung Taik} and Wan, {Ke Xing} and Wang, {Zhi Juan} and Qian, {Jian Ya} and Liu, {Qiao Quan}",

note = "Funding Information: This study was supported by Natural Science Foundation of Jiangsu Province, China (No. BK20200926 ), China Postdoctoral Science Foundation (No. 2020M671627 ), Jiangsu Province Postdoctoral Science Foundation, China (No. 2020Z326 ), Postgraduate Research & Practice Innovation Program of Jiangsu Province, China (No. SJCX21_1622 ), “Shuangchuang” Doctor Talent Support Program of Jiangsu Province, China , and “Lvyangjinfeng” Talent Support Program of Yangzhou city, China . Thanks to the medical staff who worked on the front line during the COVID-19 pandemic and the editors and reviewers who reviewed our work. Publisher Copyright: {\textcopyright} 2022",

year = "2022",

month = oct,

doi = "10.1016/j.foodhyd.2022.107730",

language = "English",

volume = "131",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

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TY - JOUR

T1 - Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch

T2 - Synergistic effect of melting and ice recrystallization

AU - Zhang, Chen

AU - Wang, Shi Yi

AU - Lim, Seung Taik

AU - Wan, Ke Xing

AU - Wang, Zhi Juan

AU - Qian, Jian Ya

AU - Liu, Qiao Quan

N1 - Funding Information: This study was supported by Natural Science Foundation of Jiangsu Province, China (No. BK20200926 ), China Postdoctoral Science Foundation (No. 2020M671627 ), Jiangsu Province Postdoctoral Science Foundation, China (No. 2020Z326 ), Postgraduate Research & Practice Innovation Program of Jiangsu Province, China (No. SJCX21_1622 ), “Shuangchuang” Doctor Talent Support Program of Jiangsu Province, China , and “Lvyangjinfeng” Talent Support Program of Yangzhou city, China . Thanks to the medical staff who worked on the front line during the COVID-19 pandemic and the editors and reviewers who reviewed our work. Publisher Copyright: © 2022

PY - 2022/10

Y1 - 2022/10

N2 - Porous starch is one of the widely used multifunctional materials in food and pharmaceutical industries. This work was carried out to prepare porous starch by a novel clean-label method of critical melting (CM) and freeze-thawing (FT) treatment. Porous starch prepared by CMFT showed observable grooves and holes on the surface, channels and cavities inside the granule. Repeated FT after CM promoted the formation of porous structures, in which freezing rates showed different effects on the pore-forming properties of starch granules. Compared to the native counterpart, porous starch prepared by CMFT showed significantly increased thermal stability as shown by water solubility, swelling power, DSC, and RVA. CMFT treatment significantly increased water and oil absorption of porous starch from 85 to 75% (native) up to about 160 and 100%, respectively. Moreover, CMFT prepared porous starch showed the appearance of a visible diffraction peak at 20°, indicating a more ordered double-helical structure in starch granules. The synergistic effect of CM combined with FT could be used to prepare porous starch with “clean-label”.

AB - Porous starch is one of the widely used multifunctional materials in food and pharmaceutical industries. This work was carried out to prepare porous starch by a novel clean-label method of critical melting (CM) and freeze-thawing (FT) treatment. Porous starch prepared by CMFT showed observable grooves and holes on the surface, channels and cavities inside the granule. Repeated FT after CM promoted the formation of porous structures, in which freezing rates showed different effects on the pore-forming properties of starch granules. Compared to the native counterpart, porous starch prepared by CMFT showed significantly increased thermal stability as shown by water solubility, swelling power, DSC, and RVA. CMFT treatment significantly increased water and oil absorption of porous starch from 85 to 75% (native) up to about 160 and 100%, respectively. Moreover, CMFT prepared porous starch showed the appearance of a visible diffraction peak at 20°, indicating a more ordered double-helical structure in starch granules. The synergistic effect of CM combined with FT could be used to prepare porous starch with “clean-label”.

KW - Critical melting

KW - Freezing

KW - Functional property

KW - Ice formation

KW - Porous starch

KW - Structure

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AN - SCOPUS:85129317340

VL - 131

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 107730

ER -

Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization

Abstract

Keywords

ASJC Scopus subject areas

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