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Starch and Starch-Based Products: Processing, Functions and Applications
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Starch and Starch-Based Products: Processing, Functions and Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 24 July 2024 | Viewed by 1817

Special Issue Editor

Dr. Jinpeng Wang

E-Mail Website
Guest Editor
College of Food and Health, Beijing Technology and Business University, Beijing, China
Interests: starch and starchy food; cyclodextrin; delivery related emulsion; hydrogel; nanoparticles
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Starch, which is the primary component of natural foodstuffs, has been a focus of increasing attention due to its extended functions in food products. This is because of its unique properties, which render it suitable for a wide range of applications in the food industry. Resistant starch, in particular, can provide a longer lasting effect in the body, which is beneficial for individuals who need to control their blood sugar levels or lose weight. By slowing down the digestion process, starch can help to reduce the glycemic index (GI) of a food, making it a more suitable choice for individuals with diabetes or those who are trying to maintain a healthy weight.

Furthermore, starch's ability to combine with other components in food products to create complex structures offers exciting possibilities for the development of new textures and characteristics that are not feasible with traditional ingredients. For instance, by utilizing starch in combination with other components to form nanoparticles, emulsions, or lipsomes, it is possible to create foods that have a chewier or more textured consistency, thereby enhancing the overall eating experience.

The unique properties of starch render it an essential component in natural food products. Its resistance to digestion, ability to form complex structures, and processing and digestion characteristics offer valuable benefits to both food manufacturers and consumers. As the demand for healthier and more sustainable food products continues to grow, the role of starch in the food industry is likely to expand.

The aim of this Special Issue is to present the latest research in the fields of (i) starch and starch-based food processing, and starch structure modification; (ii) the application of modified starch; (iii) the function of starch-based food; (iv) starch-based novel materials, including nanoparticles, emulsions, lipsomes, hydrogels, etc.  

Dr. Jinpeng Wang
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • starch and starch-based food processing, and starch structure modification
  • the application of modified starch
  • the function of starch-based food
  • starch-based novel materials, including nanoparticles, emulsions, lipsomes, hydrogels, etc.

Published Papers (3 papers)

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Research

14 pages, 7719 KiB  
Article
The Construction of Sodium Alginate/Carboxymethyl Chitosan Microcapsules as the Physical Barrier to Reduce Corn Starch Digestion
by Linjie Zhan, Zhiwei Lin, Weixian Li, Yang Qin, Qingjie Sun, Na Ji and Fengwei Xie
Foods 2024, 13(9), 1355; https://doi.org/10.3390/foods13091355 - 28 Apr 2024
Viewed by 351
Abstract
To enhance the resistant starch (RS) content of corn starch, in this work, carboxymethyl chitosan/corn starch/sodium alginate microcapsules (CMCS/CS/SA) with varying concentrations of SA in a citric acid (CA) solution were designed. As the SA concentration increased from 0.5% to 2%, the swelling [...] Read more.
To enhance the resistant starch (RS) content of corn starch, in this work, carboxymethyl chitosan/corn starch/sodium alginate microcapsules (CMCS/CS/SA) with varying concentrations of SA in a citric acid (CA) solution were designed. As the SA concentration increased from 0.5% to 2%, the swelling of the CMCS/CS/SA microcapsule decreased from 15.28 ± 0.21 g/g to 3.76 ± 0.66 g/g at 95 °C. Comparatively, the onset, peak, and conclusion temperatures (To, Tp, and Tc) of CMCS/CS/SA microcapsules were higher than those of unencapsulated CS, indicating that the dense network structure of microcapsules reduced the contact area between starch granules and water, thereby improving thermal stability. With increasing SA concentration, the intact and dense network of CMCS/CS/SA microcapsules remained less damaged after 120 min of digestion, suggesting that the microcapsules with a high SA concentration provided better protection to starch, thereby reducing amylase digestibility. Moreover, as the SA concentration increased from 0.5% to 2%, the RS content of the microcapsules during in vitro digestion rose from 42.37 ± 0.07% to 57.65 ± 0.45%, attributed to the blocking effect of the microcapsule shell on amylase activity. This study offers innovative insights and strategies to develop functional starch with glycemic control properties, holding significant scientific and practical value in preventing diseases associated with abnormal glucose metabolism. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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10 pages, 501 KiB  
Article
Preparation of Resistant Starch Types III + V with Moderate Amylopullulanase and Its Effects on Bread Properties
by Jianglong Li, Faxiang Deng, Peng Han, Yangyue Ding and Jianxin Cao
Foods 2024, 13(8), 1251; https://doi.org/10.3390/foods13081251 - 19 Apr 2024
Viewed by 537
Abstract
The potential of PulY103A (a moderate amylopullulanase originating from Bacillus megaterium) for resistant starch production under moderate conditions (40 °C; a pH of 6.5) was investigated. PulY103A was much more suitable for pea resistant starch production with a high growth rate of [...] Read more.
The potential of PulY103A (a moderate amylopullulanase originating from Bacillus megaterium) for resistant starch production under moderate conditions (40 °C; a pH of 6.5) was investigated. PulY103A was much more suitable for pea resistant starch production with a high growth rate of 3.63. The pea resistant starch (PSpa) produced with PulY103A had lower levels of swelling power and solubility and a better level of thermostability than native pea starch (PSn) and autoclaved PS (PSa). The starch crystallinity pattern was B + V, which indicated that the PSpa belonged to RS types III + V. In addition, PSpa was used for breadmaking. The results showed that the bread quality was not significantly influenced compared to the control group when the content of PSpa was under 10% (p > 0.05). The bread supplemented with 10% PSpa had a significantly increased TDF content compared to that of the control (p < 0.05). Moreover, the in vitro mineral bioavailability of the bread sample was influenced gently compared to other dietary fibers, and the bread sample changed from a high-glycemic-index (GI) food to a medium-GI food corresponding to white bread at the same concentration of PSpa. These results indicated that PSpa is a good candidate for the production of dietary foods. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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12 pages, 3625 KiB  
Article
Assessing Starch Retrogradation from the Perspective of Particle Order
by Hao Lu, Jinling Zhan, Wangyang Shen, Rongrong Ma and Yaoqi Tian
Foods 2024, 13(6), 911; https://doi.org/10.3390/foods13060911 - 17 Mar 2024
Viewed by 637
Abstract
Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (Rg) and radius of particles (R) of retrograded starch using [...] Read more.
Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (Rg) and radius of particles (R) of retrograded starch using small-angle X-ray scattering. Retrograded starch included various Rg, and the values of Rg depended on the length and state of the starch chains. With time, the standard deviations of R decreased due to the increase in particle uniformity. Based on these results, a new method for assessing the degree of starch retrogradation was established from the perspective of the particle order. The accuracy of the new method was verified through differential scanning calorimetry and scanning electron microscopy. The microstructures of the samples indicated that the retrograded starch granules contained substructures (primary particles) of different sizes. This study provides a new perspective for analyzing the structure of retrograded starch. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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