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Different methods of starch modification have been proposed to broaden its application. In this study, the effects of ternary mixtures of natural crosslinking agents: chitosan-betaine-vanillin and gelatin-betaine-vanillin on the properties of pea starch were explored. These combinations of substances were selected because they have complementary crosslinking mechanisms. The effects of the ternary crosslinker mixtures on the gelatinization, mechanical properties, thermal stability, and microstructure of pea starch were compared. Both combinations of crosslinkers enhanced the gelatinization viscosity, viscoelasticity, gel hardness, and thermal stability of the pea starch, by an amount that depended on the ratio of the different components in the ternary mixtures. In all cases, the crystal structure of the starch granules disappeared after gelatinization. The modified starch had a more compact and uniform microstructure than the non-modified version, especially when it was crosslinked by vanillin, gelatin, and betaine. The improvement in the gelation properties of the starch were primarily attributed to hydrogen bonding, electrostatic attraction, and Schiff base crosslinking of the various components present. Gelatin enhanced the gel strength more than chitosan, which was probably because of greater hydrogen bonding. Our findings suggest that the properties of starch can be enhanced by adding ternary mixtures of natural crosslinkers., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Starch, as a critical component of dough, significantly influences quality preservation during the freezing process. In particular, the fine structure of potato (B-type) starch in frozen processing is a subject of considerable interest. This study aims to investigate the intrinsic differences of B-type starch and the impact of freeze-thaw (F/T) treatment on its molecular structure and physicochemical properties. Chain length distribution and X-ray photoelectron spectroscopy were utilized to examine the structural characteristics of natural potato starch with different granule sizes. Furthermore, the fine structure, thermal properties, and rheological properties of the isolated starches after F/T treatment were analyzed. The results indicate that potato starch with smaller particle sizes exhibits higher surface CC and PO content along with a higher proportion of very short chains (DP < 6, 8.17 %) and long B chains (DP > 25, 20.68 %). The study found that after F/T treatment, the surface of small-sized starch granules was initially damaged, exhibiting threads on the surface centered on the umbilical point. Following F/T treatment, both the crystallinity (very large (VL): 24.52-18.36 %; small (S): 17.03-16.69 %) and short-range order (VL: 2.97-2.61; S: 2.71-2.35) of starch particle size decreased. Both the amylose content (20.88-14.57 %) and ΔH (10.15-8.62 J/g) of isolated starch after freeze-thaw-treated dough exhibited a decrease to varying degrees. With the exception of the fifth cycle, small-size starch particles exhibited relatively higher G' and G" values and showed significant changes as a result of F/T treatment, demonstrating high hardness and complex viscosity. Clarifying the physicochemical properties of potato starches with different granule sizes is expected to expand their applications in frozen dough., Competing Interests: Declaration of competing interest No conflicts of interest are declared for any of the authors., (Copyright © 2024. Published by Elsevier B.V.)

Starch is a natural, abundant, renewable and biodegradable plant-based polymer that exhibits a variety of functional properties, including the ability to thicken or gel solutions, form films and coatings, and act as encapsulation and delivery vehicles. In this review, we first describe the structure of starch molecules and discuss the mechanisms of their interactions with guest molecules. Then, the effects of starch-guest complexes on gelatinization, retrogradation, rheology and digestion of starch are discussed. Finally, the potential applications of starch-guest complexes in the food industry are highlighted. Starch-guest complexes are formed due to physical forces, especially hydrophobic interactions between non-polar guest molecules and the hydrophobic interiors of amylose helices, as well as hydrogen bonds between some guest molecules and starch. Gelatinization, retrogradation, rheology and digestion of starch-based materials are influenced by complex formation, which has important implications for the utilization of starch as a functional and nutritional ingredient in food products. Controlling these interactions can be used to create novel starch-based food materials with specific functions, such as texture modifiers, delivery systems, edible coatings and films, fat substitutes and blood glucose modulators.

There is an increasing demand for stable, highly viscoelastic, and printable emulsion gels based on pea protein (PeaP) as a substitute for animal fat. In this article, a simple pH modulation strategy was applied to regulate high internal phase (HIPE) gels prepared from PeaP and hydroxypropyl starch (HPS). The results showed that the interfacial tension of PeaP decreased from 11.9 to 7.1 mN/m at 5% PeaP and from 9.9 to 6.3 mN/m at 10% PeaP with increasing pH from 7 to 11. The incorporation of HPS improved the strength and physical stability of the HIPE gel. HIPE gels showed the best three-dimensional printing ability at pH 11. The main mechanism of HIPE gels at pH 3 was hydrophobic interaction, while electrostatic interaction dominated at pH 7, 9, and 11. This study may provide insights into the development of PeaP-based HIPE gels as a printable fat alternative., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The changes in the structure and oil absorption characteristics of three different crystalline starches under different initial moisture levels (20-50%) during frying were investigated. The granule morphology of potato starch was more severely disrupted during frying, especially under 40% moisture or higher. At 50% moisture, the crystallinity of potato starch decreased by 29.7% and the R 1 value decreased by 0.17. The effect of frying treatment on the structural properties of wheat starch and pea bean starch was less than that of potato starch. At 30% moisture, the ΔH values for wheat starch, potato starch, and pea bean starch were 7.8, 5.5, and 8.1 J/g respectively. The above results showed that B-type potato starch was more susceptible to the effects during frying than A-type wheat and C-type pea bean starch, which led to more oil absorption of B-type potato starch than A-type wheat or C-type pea bean starch., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Owing to the diminishing resources and growing awareness of environmental issues, significant scientific attention has been paid to the development of physical gel materials using renewable and low-cost natural resources. Inspired by the strengthened mechanism of double-network and nanocomposite (NC) gels, we report a facile and green method to realize a mechanically stiff, fatigue-resistant, and adhesive-debranched waxy corn starch/poly(vinyl alcohol) double-crosslinked NC gel (W-Gel) skeleton material with dynamic noncovalent bonds. The in situ formation of debranched starch nanoparticles leads to self-assembly into three-dimensional waxberry-like microspheres, which act as physical cross-linkers by embedding themselves within network skeleton structures. The resulting hydrogel exhibited an excellent mechanical behavior, including a good stretchability over 1200% strain, a maximum compressive strength of up to 780.7 ± 27.8 kPa, and the ability to sustain as much weight as 4.6 kg (about 2000 times its own weight). Notably, the recovery efficiency exceeded 93% after the 60th compressive successive loading-unloading cycle at 50% strain. The hydrogel successfully adhered onto soft and hard substrates, such as skins, plastics, gauzes, glasses, and metals, manifesting in long-term, stable, sustained release of epigallocatechin gallate (EGCG). The EGCG-loaded W-Gels exhibited predominant antibacterial activity against both Gram-positive bacteria ( Staphylococcus aureus ) and Gram-negative bacteria ( Escherichia coli and Salmonella typhus ).

With recent advances in nanotechnology, debranched starch nanoparticle (DBS-NP) materials have attracted considerable interest from the fields of functional food, biomedicine, and material science, thanks to their small size, biodegradability, biocompatibility, sustainability, and non-hazardous effects on health and the environment. In this study, DBS-NP was fabricated using an eco-friendly method involving ultrasonication combined with recrystallization. The effects of ultrasonication and recrystallization times on the morphology, particle size, and crystal structure of the DBS-NPs were systematically investigated. Compared with the DBS-NPs prepared using ultrasonication treatment only, the DBS-NPs formed using ultrasonication combined with recrystallization were uniform in size and well distributed in aqueous solution. Moreover, the maximum encapsulation efficiency and loading capacity of the epigallocatechin gallate (EGCG) in the DBS-NPs with ultrasonication treatment reached 88.35% and 22.75%, respectively. The particle sizes of the EGCG@DBS-NP were more stable at a neutral pH (7.4) than at an acidic pH (2.1). The EGCG in the EGCG@DBS-NP displayed excellent radical scavenging activity and antibacterial effects, and cell assays demonstrated that the EGCG@DBS-NP was non-toxic and highly biocompatible., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Starch-based nanoparticles (SNPs) have attracted great interest for their ability to encapsulate, protect, and orally deliver bioactive components because of their diverse functionality, high biocompatibility, and environmental friendliness. SNPs can be synthesized with a broad range of particle sizes, ranging from a few nanometers to a few hundred nanometers (approximately 8-448 nm), which is comparable to the dimensions of proteins (1-10 nm), nucleic acids (2 nm wide, 5-100 nm long), viruses (10-500 nm), and cell organelles (5-100 mm). The ability to tune the dimensions and properties of SNPs allows them to be used to construct complexes with various biological entities, thereby altering their functional performance. SNPs can also be used to enhance the solubility of hydrophobic substances and to improve the nutritional attributes of bioactives. For instance, SNPs can be designed to increase the bioavailability of bioactives or to target their delivery to specific regions of the gastrointestinal tract. In this review, we provide an overview of the methods available for preparing SNPs, the application of SNPs for encapsulating and delivering bioactives, and the potential gastrointestinal fate of SNPs., Competing Interests: Declaration of competing interest No conflicts of interest are declared for any of the authors., (Copyright © 2020 Elsevier B.V. All rights reserved.)

In this study, the nano- and microsized cyclodextrin-based metal-organic frameworks (CD-MOFs) were successfully conducted using short-chain starch nanoparticles as seeds through the seed-mediated method. The morphology, size, crystal structure, thermal, and N 2 adsorption properties of CD-MOFs prepared at different time intervals were investigated. The scanning electron microscopy results showed that the size variation from nanometer to millimeter could be controlled by crystal growth time. The CD-MOFs based on short-chain starch nanoparticle had higher crystallinity and N 2 uptake, thus indicating that the method of seed-mediated was more facile and efficient than the previous approach. Resveratrol (Res) is a natural polyphenol compound that has anticancer and antimicrobial activities against several pathogens. However, this compound suffers from poor stability. trans-Res rapidly isomerizes when exposed under ultraviolet or visible light. The results showed that the stability of Res was substantially enhanced by its encapsulation in CD-MOF crystals.

Essential oils (EOs), including menthone, oregano, cinnamon, lavender, and citral, are natural products that have antimicrobial and antioxidant activities. However, extremely low water solubility, and easy degradation by heat, restrict their application. The aim of this work was to evaluate the enhancement in antioxidative and antimicrobial activities of EOs encapsulated in starch nanoparticles (SNPs) prepared by short glucan chains. For the first time, we have successfully fabricated menthone-loaded SNPs (SNPs-M) at different complexation temperatures (30, 60, and 90°C) by an in situ nanoprecipitation method. The SNPs-M displayed spherical shapes, and the particle sizes ranged from 93 to 113nm. The encapsulation efficiency (EE) of SNPs-M increased significantly with an increase in complexation temperature, and the maximum EE was 86.6%. The SNPs-M formed at 90°C had high crystallization and thermal stability. The durations of the antioxidant and antimicrobial activities of EOs was extended by their encapsulation in the SNPs., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Taro starch nanoparticles (TSNPs) obtained by hydrolysis with pullulanase and the recrystallisation of gelatinised starch were used as reinforcing agents in corn starch films. The influence of TSNPs contents (0.5-15%) on the physical, mechanical, thermal, and structural properties of starch films was investigated. An increase in the concentration of TSNPs led to a significant decrease in the water vapour permeability (WVP) of films. The addition of TSNPs increased the tensile strength (TS) of films from 1.11 MPa to 2.87 MPa. Compared with pure starch films, the surfaces of nanocomposite films became uneven. The onset temperature (To) and melting temperature (Tm) of films containing TSNPs were higher than those of pure starch films. The addition of TSNPs improved the thermal stability of starch films., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

The current study primarily investigated the interaction of bovine serum albumin (BSA) with starch nanoparticles (SNPs) prepared by isoamylolysis and recrystallization using UV-vis, fluorescence, transmission electron microscopy (TEM), Fourier transform infrared (FTIR) and circular dichroism (CD). The enhanced absorbance observed by UV-vis spectroscopy and decreased intensity of fluorescence spectroscopy suggested that BSA could bind to SNPs and form a BSA-SNP complex. The synchronous fluorescence spectra revealed that the emission maximum of Tyr residue (at Δλ=15nm) was red-shifted at the investigated concentrations range, indicating that the conformation of BSA was changed. Quenching parameters showed that the quenching effect of SNPs was static quenching. TEM images showed that the SNPs were surrounded by protein coronae, indicating that nanoparticle-protein complexes had formed. The FTIR and CD characterization indicated that the SNPs induced structural changes in the secondary structure of BSA., (Copyright © 2015 Elsevier B.V. All rights reserved.)

The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentration. Increasing concentration of syrup caused an increase in peak, trough and final viscosity of corn starch. Peak viscosity and the disintegration rate of starch increased in the following order: fructose syrup> maltose syrup> glucose syrup. Increasing syrup concentration to 13%, 25% and 50% resulted in a lower retrogradation rate than the control. When the maltose syrup concentration increased to 50%, the retrogradation rate decreased to 14.30% from 33.38%. The highest hardness was observed when the syrup concentration was 25%. There was a particular low hardness when the concentration of syrup was 50%. The springiness of starch gels in syrup was similar at different concentrations.

Fats, as one of the three major nutrients, not only provide energy for the human body but also have a significant impact on the texture and sensory properties of foods. However, excessive fat intake is closely related to the risk of obesity and cardiovascular disease. As people's pursuit of health and wellness gradually increases, people are beginning to favor reduced-fat products. Therefore, it is particularly important to develop fat replacers for use in the production of reduced-fat foods. Starch-based materials exhibit ideal performance in terms of replacing fats. In this review, we introduce the research on the use of starches; modified starches; and starch derivatives, including dextrin, maltodextrin, and cyclodextrin, as fat replacers. In addition, we also reviewed the application of new types of starch-based structured design, such as emulsion gels, oleogels, and bigels, in the replacement of plastic fats. Starch-based fat replacers can simulate the rheological properties and texture of fats and effectively replace partial fats without reducing foods' sensory properties. Moreover, structured starch gels can transform liquid oil into solid plastic fats, which are healthier and safer than industrial hydrogenated oils. Therefore, starch-based fat replacers have enormous development potential for use in the production of reduced-fat foods. • The appropriate size of starch granules provides a taste similar to fat globules. • The application of starch and structured gels as fat replacers was discussed. • Starch-based structured gels have broad development prospects to replace solid fat. • This review will provide reference for the development of starch-based fat replacers. [ABSTRACT FROM AUTHOR]

To characterize the pea starch films reinforced with waxy maize starch nanocrystals, the mechanical, water vapor barrier and morphological properties of the composite films were investigated. The addition of starch nanocrystals increased the tensile strength of the composite films, and the value of tensile strength of the composite films was highest when starch nanocrystals content was 5% (w/w). The moisture content (%), water vapor permeability, and water-vapor transmission rate of the composite films significantly decreased as starch nanocrystals content increased. When their starch nanocrystals content was 1–5%, the starch nanocrystals dispersed homogeneously in the composite films, resulting in a relatively smooth and compact film surface and better thermal stability. However, when starch nanocrystals content was more than 7%, the starch nanocrystals began to aggregate, which resulted in the surface of the composite films developing a longitudinal fibrous structure. [ABSTRACT FROM AUTHOR]

Starch and its derivatives play important roles in food industry. However, the application range of natural starch is limited due to its poor solubility and stability. Enzymatic treatment is one of the most commonly used methods to enhance the functions of starch and broaden its application spheres, which is characterized by strong specificity, high efficiency, and mild conditions. The applications of 4-α-glucanotransferase (4αGT) in the preparation of modified starch and its derivatives were reviewed in this paper, with emphasis on the mechanism of actions of 4αGT, changes of starch structure and properties after 4αGT treatment and the methods to improve the modification effect. Additionally, potential applications of 4αGT-modified starches and its derivatives in the food industry were also discussed and areas that need further researches were pointed out. 4αGT can catalyze disproportionation, coupling, hydrolysis, cyclization reactions. These reactions can be optimized by enhancing the expression level of 4αGT, combining 4αGT with other enzymes or physical and chemical methods, selecting suitable substrates; and optimizing reaction conditions. 4αGT treatments enhanced the properties and functions of starch mainly by changing amylose content, branch chain length distribution and molecular weight distribution. 4αGT modified starch and its derivatives have the potential to be used for encapsulating bioactive agents, creating reduced-calorie foods, sweetener, and prebiotics. Nevertheless, further studies are still needed to develop high-performance and safe 4αGT-modified starches and its derivatives. [Display omitted] • 4αGT catalyze disproportionation, cyclization, coupling, hydrolysis reactions. • The changes mainly focused on side chains, amylose content and molecular weigh. • The digestibility, freeze-thaw stability and gel property were mainly affected. • Further researches are needed to obtain desirable products. • Safety needs to be further explored in order to be widely used in food. [ABSTRACT FROM AUTHOR]

The application of natural starches in the food industry is sometimes limited because of their high viscosity, strong susceptibility to retrogradation, and poor water retention capacity. In this study, cyclodextrin glycosyltransferase (CGTase) was used to modify corn starch (CS) and potato starch (PS) to investigate their physicochemical, digestion and gel properties. Rapid Visco-Analyzer (RVA) was used to determine the impact of this enzyme treatment on the gelatinization and retrogradation behavior of these two starches. The CGTase treatment reduced the viscosity and inhibited the short-term retrogradation of both starches. Enzymatic modification weakened the gel structure of corn starch but enhanced the gel structure of potato starch. The microstructure confirmed the above conclusion. The gel wall of CS became thinner, but more and smaller grids were generated, and the water holding capacity was enhanced after enzyme treatment, while the wall thickness of PS was not significantly changed, and the water holding capacity was relatively good on the whole. Compared with native starch, the enzyme modified starch exhibited a similar digestibility but the content of rapidly digestible starch was slightly higher. The crystal structure of starches was disrupted by the enzyme treatment, but that the covalent bonds within starches were not affected. Starch gels formed by CGTase treatment could be successfully used as edible inks in 3D food printing applications, which may be useful for the creation of personalized foods. [Display omitted] • Cyclomaltodextrin glycosyltransferase (CGTase) was used to modify starch properties. • The effects of this enzyme on corn starch (CS) and potato starch (PS) were examined. • CGTase weakened the gel strength of CS but enhanced the gel strength of PS. • Gels treated with CGTase has good 3D printing performance. • The transparency of PS treated with CGTase increased after heat treatment. [ABSTRACT FROM AUTHOR]

Glycogen branching enzymes (GBEs, EC 2.4.1.18) play a crucial role in modifying the starch structure and enhancing its properties. The common approaches to starch modification by GBEs typically involve either fully gelatinization the starch at high temperatures (above 95 °C) and then cooling it before adding the enzymes or directly modifying the starch granules at medium-low temperatures (below 60 °C). However, both of these methods have their limitations. Therefore, in this study, we utilized thermally stable mutant Pyrococcus horikoshii (Ph) OT3 GBEs (The thermally stable Ph GBEs mutant were named as H415W and T508K, respectively) to directly act on an ungelatinized normal corn starch (NCS) emulsion at 70 °C, enabling simultaneous starch swelling and branching modification. The results showed that after modification at 70 °C, the crystalline structure of the starch almost completely disappeared, the short-branched chains increased, and the amylose content, rapid digestibility, and retrogradation enthalpy (ΔH) of the H415W- and T508K-modified starch were reduced by 8.2%, 20.35%, and 4.38 J/g when compared to the NCS. Furthermore, when compared to wild-type (WT)-modified starch (modification conducted at 60 °C), the amylose content, rapid digestibility, and retrogradation enthalpy (ΔH) of the H415W- and T508K-modified starch were reduced by 4%, 11.71% and 1.52 J/g, respectively. The branching efficiency of the starch was enhanced due to the achievement of simultaneous starch swelling and branching modification at 70 °C, resulting in an improved branching efficiency. These findings offer valuable insights for the industrial development of branched starch through enzymatic modification. [Display omitted] • The mutant H415W and T508K can significantly improve the relevant properties of starch compared to wild-type (WT). • The utilization of mutant H415W and T508K achieved simultaneous branching modification and starch swelling. • The modification of starch by mutant H415W and T508K at 70 °C has the advantages of a high starch emulsion concentration and good branching efficiency. [ABSTRACT FROM AUTHOR]

Resistant starch (RS) is considered to be a type of dietary fiber (DF) that cannot be digested and absorbed within the mouth, stomach, and small intestine but can be fermented and utilized by microorganisms within the large intestine. There has been growing interest in using RS as a prebiotic and DF in foods. Moreover, researchers are searching for new sources of RS that can be used as functional and health-promoting ingredients in foods. These foods could be designed to help people manage postprandial blood glucose levels, reduce overeating, and improve quality of life. The purpose of this article is to review the latest sources and applications of RS in the food industry. In addition, we examine the possibility of creating new RS ingredients by utilizing the interactions of starches with other food components (such as organic acids, proteins, lipids, and polyphenols). The focus of our research will be on utilizing RS derived from the interaction between starch and other food ingredients to develop functional foods that are better aligned with individuals' dietary requirements. RS can be extracted not only from abundant, fast-growing macroalgae but also from fruit by-products with high DF content. Additionally, RS can function as a food ingredient without significantly impacting its texture and sensory properties. In addition, we reviewed the interactions of starch with other major food components and investigated their potential effects on starch digestibility and function. [Display omitted] • The new sources of resistant starch (RS) were reviewed. • The potential application of RS as a functional component in food was discussed. • The interplay of starches with other food components creates new sources of RS. • This review will provide reference for the development of functional foods. [ABSTRACT FROM AUTHOR]

The creation of solid fat substitutes using food-grade biopolymers is currently an important focus of food researchers trying to develop healthier food products. In this study, emulsion-templated oleogels assembled from octenyl succinic anhydride starch (OS)-chitosan (CS) electrostatic complexes were prepared. The effects of the OS-CS complexes on the intermediate (emulsion) and final (oleogel) products were investigated. Emulsions stabilized by OS-CS complexes had greater interfacial layer stability and mechanical strength than those stabilized by only OS. The oil loss from the oleogels decreased significantly (p < 0.05) as the chitosan concentration was raised: from 10.28 to 1.5% oil loss for 0.1–1% CS. The rheological measurements showed that CS incorporation improved the viscoelasticity and thixotropy of the oleogels. In addition, adsorption of the OS-CS complexes inhibited lipid oxidation and hydrolysis due to its compact network and stable interfacial structure. Our results show that OS-CS complexes are effective emulsion-template oleogelators, which may be useful for creating new edible functional materials for application in the food industry. [Display omitted] • Octenyl succinic anhydride starch-chitosan complexes are an effective oleogelators. • Oleogels with tunable rheology can be obtained by adjusting chitosan content. • Chitosan significantly (p < 0.05) improved lipid oxidation of oleogels. • Chitosan effectively decreased the rate of lipid digestion of oleogels. [ABSTRACT FROM AUTHOR]

Starch is an important source of dietary carbohydrates in the typical human diet, but the rapid digestion of starch promotes a rapid rise in blood sugar levels, which are looked upon negatively. Increased consumption of starchy foods with a low glycemic index is believed to give high contributions to health. Resistant starch (RS) is not digested in the mouth, stomach, or small intestine but is fermented by microbial flora in the colon, which generates short-chain fatty acids (SCFAs) that have potential health benefits. Furthermore, their RS nanoparticles as a novel type of functional dietary fibre exhibit potential for the development of health-promoting foods. In this review, we highlight recent advances in the green synthesis and applications of RS and its nanoparticles, with an emphasis on their potential effects of these substances on the human GIT and health, including their ability to inhibit amylase, delay gastric emptying, exhibit prebiotic effects, and act as colon-specific delivery systems. RS and its nanoparticles resist digestion in the upper intestine but not in the colon, they are proven to exert prebiotic effects in human body. Furthermore, RS nanoparticles have a number of attributes that are beneficial for their application as functional ingredients in foods, including good water dispersibility, small size, high biocompatibility. Moreover, RS nanoparticles can resistant to hydrolysis by digestible enzymes in the upper GIT (like amylase). As a result, RS nanoparticles can be utilized as prebiotics or as colon-specific delivery systems for bioactive agents. [Display omitted] ● Green techniques for preparing resistant starch (RS) are summarized; ● The prebiotic effects of RS and its nanoparticles in human body are emphasized; ● RS nanoparticles have good prebiotic function as a new type of dietary fiber; ● RS nanoparticles have great potential as colon-specific delivery systems; ● RS and its nanoparticles are capable to develop health-promoting foods. [ABSTRACT FROM AUTHOR]

In this study, we successfully prepared Octenyl succinic anhydride debranched starch particles (OSADBSP) and whey protein–coated OSADBSP (WP-OSADBSP) for loading curcumin (Cur) through ethanol precipitation and electrostatic interaction. Compared with the low encapsulation efficiency (EE) (29.50%) obtained by OSADBSP synchronous encapsulation, the encapsulation rate of Cur-loading WP-OSADBSP (WP-Cur-OSADBSP) increased to more than 78%, and when the ethanol settlement ratio was 1:2.5 (10 mL of short amylose solution was dropped into 25 mL of Cur-ethanol solution), the EE was higher (92.04%). The addition of whey protein could increase the DPPH (2, 2-Diphenyl-1-picrylhydrazyl) free radical scavenging rate of OSADBSP-Cur from 24.02% to 62.42%. All of the WP-Cur-OSADBSP (1:1, 1:1.5, 1:2, 1:2.5, 1:3) exhibited sustained release of curcumin, the percentage of the Cur release in the gastric ranges was from 4.34% to 5.65%, and the percentage of the Cur release in the intestine ranges was from 24.91% to 32.07%. The results exhibited that WP-Cur-OSADBSP could be an effective delivery method for curcumin to improve its stability, antioxidant and bioavailability. [Display omitted] • WP-OSADBSP complex had good encapsulation efficiency for Cur. • The addition of WP greatly enhanced the antioxidant activity of OSADBSP-Cur. • The WP-Cur-OSADBSP complex showed good UV stability and pH stability. • The WP-Cur-OSADBSP complex can realize targeted release of Cur in intestinal fluid. [ABSTRACT FROM AUTHOR]

In this study, a starch-based nanocarrier was fabricated to allow tangeretin to avoid the disadvantages of poor aqueous solubility and weak stability. A green technique comprised of a combination of ultrasonication and recrystallization was applied, which ensured the products would be more applicable in the food, pharmaceutical, and cosmetic industries. Debranched starch (DBS) and β-cyclodextrin (β-CD) underwent ultrasonic irradiation and were self-assembled at 4 °C to form CD/DBS-nanoparticles (NPs). By developing CD/DBS-NPs with different degrees of polymerization of DBS and under varied durations of ultrasonic irradiation, the correlation between particle construction and tangeretin loading ability of CD/DBS-NPs was revealed. The maximum loading amount and loading efficiency of tangeretin in tangeretin-loaded CD/DBS-NPs (TAN@CD/DBS-NPs) were 17.91 ± 0.03 μg/mg and 83.20 ± 0.15%, respectively. Furthermore, the TAN@CD/DBS-NPs displayed a homogenous distribution and satisfying stability in a series of human microenvironments, including ionic strength (physiological saline), temperature (37 °C), and acidic stomach conditions (pH 2.1). In addition, the maximum retention index of tangeretin in TAN@CD/DBS-NPs reached 99.21 ± 0.17% after a 20-day storage period, suggesting an outstanding effectiveness of CD/DBS-NPs for tangeretin preservation. The prepared nanocarriers were demonstrated to be non-toxic to cells, showing promising potential for applications in the food, pharmaceutical, and cosmetic industries. Image 1 • β-cyclodextrin/debranched starch nanoparticles (CD/DBS-NPs) were fabricated. • Ultrasonication showed crucial impacts on physical properties of CD/DBS-NPs. • CD/DBS-NPs displayed superior loading amount and loading efficiency for tangeretin. • The crystalline structure influenced the stability of tangeretin-loaded CD/DBS-NPs. [ABSTRACT FROM AUTHOR]

In practical applications, the gelatinisation temperature of starch is high. Most current glycogen branching enzymes (GBEs, EC 2.4.1.18) exhibit optimum activity at moderate or low temperatures and quickly lose their activity at higher temperatures, limiting the application of GBEs in starch modification. Therefore, we used the PROSS strategy combined with PDBePISA analysis of the dimer interface to further improve the heat resistance of hyperthermophilic bacteria Pyrococcus horikoshii OT3 GBE. The results showed that the melting temperature of mutant T508K increased by 3.1 °C compared to wild-type (WT), and the optimum reaction temperature increased by 10 °C for all mutants except V140I. WT almost completely lost its activity after incubation at 95 °C for 60 h, while all of the combined mutants maintained >40 % of their residual activity. Further, the content of the α-1,6 glycosidic bond of corn starch modified by H415W and V140I/H415W was approximately 2.68-fold and 1.92-fold higher than that of unmodified corn starch and corn starch modified by WT, respectively. Additionally, the glucan chains of DP < 13 were significantly increased in mutant modified corn starch. This method has potential for improving the thermal stability of GBE, which can be applied in starch branching in the food industry. [Display omitted] • The PROSS combined with PDBePISA analysis improved the thermal stability of the GBE. • Mutants with improved thermal stability can modify starch at high temperatures. • Mutants with improved thermal stability showed better branching effects in starch modification. [ABSTRACT FROM AUTHOR]

[Display omitted] • Hydrogel was an interpenetrating network structure. • pH variation changed the microstructure of the hydrogel. • Hydrogel showed the highest gel strength and self-recovery at pH 3. • Hydrogel formed at pH 3 had the best printing performance at 60 °C. • The Hydrogen bond was the dominant interaction force within hydrogels at all pH. Improving the mechanical and 3D printing performance of pea protein (PeaP) hydrogels contributes to the development of innovative plant-based gel products. Herein, we proposed a strategy for constructing PeaP–hydroxypropyl starch (HPS) interpenetrating network hydrogels, in which the structure, strength, and 3D printing properties of the hydrogels were regulated by changing pH. Results showed that pH significantly affected the gelation process of PeaP/HPS hydrogels. The hydrogels formed a lamellar structure at pH 3, a granule aggregation network structure at pH 5, porous structures at pH 7 and 9, and a honeycomb structure at pH 11. The strength of hydrogels formed at different pH values had the following order: pH 3 ＞pH 11 ＞ pH 7 ＞pH 9 ＞pH 5. The storage modulus (G') of the hydrogel at pH 3 was up to 4149 Pa, but only 695 Pa at pH 5. Moreover, hydrogel at pH 3 had the best self-recovery of 55%. 3D printed objects from gel inks at pH 3 exhibited high structural integrity and fidelity at 60 °C. Gelling force analysis indicated hydrogen bonds were the dominant interaction within all hydrogels. Overall, this study suggested that PeaP/HPS hydrogel formed at pH 3 possessed the most excellent mechanical properties and 3D printing capabilities, which may provide insights into the development of novel PeaP-based gel food ingredients and promote the application of PeaP in the food industry. [ABSTRACT FROM AUTHOR]

Starch-based packaging materials are being developed to alleviate environmental pollution and greenhouse gas emissions associated with plastic-based ones. However, the high hydrophilicity and poor mechanical properties of pure-starch films limit their widespread application. In this study, dopamine self-polymerization was used as a strategy to improve the performance of starch-based films. Spectroscopy analysis showed that strong hydrogen bonding occurred between polydopamine (PDA) and starch molecules within the composite films, which significantly altered their internal and surface microstructures. The composite films had a greater water contact angle (> 90°), which indicated that the incorporation of PDA reduced their hydrophilicity. Additionally, the elongation at break of the composite films was 11-fold higher than pure-starch films, indicating that PDA improved film flexibility, while the tensile strength decreased to some extent. The composite films also exhibited excellent UV-shielding performance. These high-performance films may have practical applications in food and other industries as biodegradable packaging materials. [Display omitted] [ABSTRACT FROM AUTHOR]

With the incidence of chronic diseases such as diabetes increasing worldwide, an increasing appreciation of the link between food and health has led many consumers to seek out functional foods, which are specifically designed to reduce the incidences of chronic diseases. The production of healthy foods has become a major focus of food scientists. Starches are one of the most widely consumed ingredients in foods, being a major source of calories in the human diet, as well as providing valuable functional attributes such as thickening, gelling, and water holding. Starch can also be used to prepare a variety of other functional ingredients, such as maltodextrins, cyclodextrins, resistant starch, and spring dextrins. In this review, the molecular structure, physicochemical properties, and physiological functions of starch-derived functional ingredients are presented. The current status and potential future applications of these ingredients to create healthier foods are also reviewed. [Display omitted] • Starch can be used as a source of functional ingredients that can be used to create this new generation of healthy foods. • The molecular structure, physicochemical properties, and physiological functions of starch-derived functional ingredients are presented. • The current status and potential future applications of these ingredients to create healthier foods are reviewed. [ABSTRACT FROM AUTHOR]

Cyclodextrins (CDs) are yielded by cyclodextrin glycosyltransferase (CGTase) using starches or their derivatives as substrates. However, how starch fine structure affects it production is still ambiguous. This study aimed to decipher the relevance between the external chain length (ECL) and CD production. The waxy maize starch was hydrolyzed by β-amylase to prepare starchy substrates with regular gradient ECL for CGTase. The HPAEC results reflected that β-amylolysis lower the starch chain fractions with DP range of 13–24 by 30%, while the fractions with DP < 6 promoted by 30%. The molecular weight distribution and iodine binding results reflected that this process had limited impact on overall starch molecular size parameters. After CGTase conversion, it is interesting to find that the ECL was positively correlated with CD contents, which also has a high consistency among α-CD, β-CD, and γ-CD. This research would provide a favorable perspective for CD production improvement. [Display omitted] • The shortening of ECL affects average chain length with DP of 13–24 and DP < 6. • The shortening of ECL has limited impact on the whole starch molecular size. • The positive correlation was established between ECL and the CD contents. [ABSTRACT FROM AUTHOR]