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The Structural Properties, Modifications, and Nutritional Applications of Starch
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The Structural Properties, Modifications, and Nutritional Applications of Starch

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

Deadline for manuscript submissions: closed (31 January 2023) | Viewed by 8599

Special Issue Editors

Prof. Dr. Bin Zhang

E-Mail Website
Guest Editor
School of Food Science and Engineering, South China University of TechnologyBuilding 13#, 381 Wushan Road, Guangzhou 510640, China
Interests: structure-nutritional properties relationships of food carbohydrates such as starch and non-starch polysaccharides; particularly in vitro digestion properties and colonic fermentation by gut microbiota
Dr. Kai Wang

E-Mail Website
Guest Editor
School of Food Science, South China Agricultural University, Guangzhou 510642, China
Interests: polyphenols; polysaccharides; dietary fiber; bioactivity; interaction between food components; starch digestibility; gut microbiota; functional foods; utilization of agricultural by-products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Qiang Huang

E-Mail Website
Guest Editor
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: starch modification; starch strcuture; encapsulation

Special Issue Information

Dear Colleagues, 

Starch is an important carbohydrate with widespread applications in human food, animal feed and many industrial products. It is synthesized in higher plants as insoluble semicrystalline granules assembled by amylose and amylopectin. The variations in starch structure among different plant species affect the physicochemical properties and end-use functions of starch. The demand for starches with particular nutritional properties is increasing, but the ability to produce novel starches is still limited. Starches with specific nutritional properties can be obtained by chemical/physical/enzymatical/genetic modifications. However, this requires further understanding of the structure–nutritional properties relationships of starch. A better understanding of these relationships provides direction for starch modification and targeted programs to produce starch with desired characteristics. This special issue focuses on the roles of starch modification for enhanced nutritional outcomes through lowing the digestion rate/extent or interactions with gut microbiome. Researchers in these fields are invited to propose relevant reviews, perspectives, and research papers to publish in this special issue. 

Dr. Bin Zhang
Dr. Kai Wang
Prof. Dr. Qiang Huang
Guest Editors

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 granules
  • multi-level structures
  • chemical/physical/enzymatical/genetic modifications
  • nutritional applications
  • resistant starch
  • gut microbiota
  • glycemic index

Published Papers (4 papers)

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Research

11 pages, 1509 KiB  
Article
Controlled Release of Thymol by Cyclodextrin Metal-Organic Frameworks for Preservation of Cherry Tomatoes
by Zhicheng Li, Yanan Sun, Xiaodan Pan, Tong Gao, Ting He, Chun Chen, Bin Zhang, Xiong Fu and Qiang Huang
Foods 2022, 11(23), 3818; https://doi.org/10.3390/foods11233818 - 26 Nov 2022
Cited by 5 | Viewed by 1907
Abstract
Thymol is a phenol monoterpene with potential antifungal, antioxidant and antibacterial activities. Due to the low water solubility and high volatility of thymol, encapsulation serves as an effective tool during application. In the present study, cyclodextrin (CD)-based metal-organic-frameworks (MOFs) were synthesized using α-CD, [...] Read more.
Thymol is a phenol monoterpene with potential antifungal, antioxidant and antibacterial activities. Due to the low water solubility and high volatility of thymol, encapsulation serves as an effective tool during application. In the present study, cyclodextrin (CD)-based metal-organic-frameworks (MOFs) were synthesized using α-CD, β-CD, and γ-CD as organic building blocks, and further complexed with thymol to produce three CD-MOF-THY inclusion complexes (ICs). The encapsulation content, release kinetics and fruit preservation effect of ICs were analyzed. Results showed that thymol was well embedded in γ-CD-MOFs, with the highest encapsulation content of 286.7 ± 8.4 mg/g. Release kinetics revealed that CD-MOFs exhibited a controlled release effect toward thymol for 35 days. The release kinetics of three ICs fit the Rigter–Peppas model well, with γ-CD-MOF-THY showing the lowest release rate constant of 2.85 at 50 °C, RH 75%. Moreover, γ-CD-MOF-THY exhibited a remarkable preservation performance on cherry tomatoes with the lowest decay index (18.75%) and weight loss (5.17%) after 15 days of storage, suggesting this material as a potential fresh-keeping material for fruit and vegetable preservation. Full article
(This article belongs to the Special Issue The Structural Properties, Modifications, and Nutritional Applications of Starch)
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20 pages, 3207 KiB  
Article
Octenyl Succinic Anhydride-Modified Starch Attenuates Body Weight Gain and Changes Intestinal Environment of High-Fat Diet-Fed Mice
by Jia-Ping Chen, Kuerbanjiang Maierheba, Ying Zhang, Hui Cheng, Binbin Lin, Pan Yue, Le-Hua Wang, Feng-Zhi Liu, Jun-Wen Shi, Zhong-Xiao Wan, Xiao-Ping Wang, Jianteng Xu, Li-Qiang Qin and Yanjie Bai
Foods 2022, 11(19), 2980; https://doi.org/10.3390/foods11192980 - 23 Sep 2022
Cited by 2 | Viewed by 2417
Abstract
Effects of octenylsuccinate (OS) starch on body composition and intestinal environment in high-fat diet-fed mice were investigated. C57BL/6J mice were treated with a regular-fat (RF) diet, a high-fat (HF) diet, or a high-fat diet supplemented with OS starch (HFOSS). Fecal short-chain fatty acids [...] Read more.
Effects of octenylsuccinate (OS) starch on body composition and intestinal environment in high-fat diet-fed mice were investigated. C57BL/6J mice were treated with a regular-fat (RF) diet, a high-fat (HF) diet, or a high-fat diet supplemented with OS starch (HFOSS). Fecal short-chain fatty acids (SCFAs) were quantified using gas chromatography, and the fecal microbiota profile was analyzed by 16S rDNA sequencing. One-way ANOVA and metastats analysis were performed for statistical analysis. After 22 weeks of feeding, mice in the HFOSS group had significantly lower body weight, body fat, liver weight, and cumulative food intake than those in the HF group but higher than that of the RF group. Fecal total SCFA, acetic, propionic, and butyric acid concentrations were significantly higher in the HFOSS group than that in the HF and RF groups. OS starch intervention increased the relative abundance of Parabacteroides, Alistipes, and Ruminiclostridium_5 and decreased that of Tyzzerella, Oscillibacter, Desulfovibrio, and Anaerotruncus compared with the RF and HF groups. The relative abundance of Lachnospiraceae_UCG-006 in the HFOSS group was lower than that in the HF group but higher than that in the RF group. In conclusion, OS starch prevents fat accumulation in high-fat diet-fed mice and might provide potential health benefits due to its fermentability in the gut and its ability to regulate gut microbial community structure. Full article
(This article belongs to the Special Issue The Structural Properties, Modifications, and Nutritional Applications of Starch)
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12 pages, 2757 KiB  
Article
Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties
by Xin Zhang, Lei Zhao, Wanxia Zhou, Xuwei Liu, Zhuoyan Hu and Kai Wang
Foods 2022, 11(18), 2821; https://doi.org/10.3390/foods11182821 - 13 Sep 2022
Cited by 7 | Viewed by 1603
Abstract
Litchi seed starches from six varieties, as compared with maize starch, were studied for their multilevel structures, thermal and digestion properties to understand the distinct feather of each variety and provide guidance for their utilization in multi-industries. The results showed different varieties of [...] Read more.
Litchi seed starches from six varieties, as compared with maize starch, were studied for their multilevel structures, thermal and digestion properties to understand the distinct feather of each variety and provide guidance for their utilization in multi-industries. The results showed different varieties of litchi seed starch shared similar appearances with granules in oval shape and with a smooth surface. Starch granules of all the varieties exhibited typical bimodal size distributions consisting of small (<40 μm) and large granules (40–110 μm), although their relative proportions were largely dependent on variety. Huaizhi had the largest D50 value, whilst Guiwei showed the lowest. All the litchi seed starches had A-type crystalline with relative crystallinity varying from 20.67% (Huaizhi) to 26.76% (Guiwei). Similarly, the semi-crystalline structure varied apparently with variety. As to the chain-length distribution, only slight differences were observed among varieties, except Huaizhi displayed apparently higher amylose content (34.3%) and Guiwei showed the lowest (23.6%). Significant differences were also present in the gelatinization properties. Huaizhi seed starch showed significantly higher gelatinization temperatures and lower enthalpy change than the others. The digestibility of cooked litchi seed starches was only slightly different among varieties, suggesting variety is not the most critical factor regulating the digestibility of cooked litchi seed starch. Full article
(This article belongs to the Special Issue The Structural Properties, Modifications, and Nutritional Applications of Starch)
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9 pages, 1851 KiB  
Article
Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions
by Cunshe Chen, Ping Liu, Jinnuo Cao, Zhixuan Ouyang and Zhihua Pang
Foods 2022, 11(14), 2115; https://doi.org/10.3390/foods11142115 - 15 Jul 2022
Cited by 4 | Viewed by 1993
Abstract
Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and [...] Read more.
Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers. Full article
(This article belongs to the Special Issue The Structural Properties, Modifications, and Nutritional Applications of Starch)
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