• 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Preparation and characterization of self-assembled short-chain glucan aggregates (SCGAs) derived from various starches

Food hydrocolloids v.114 , 2021년, pp.106517 -   

Abstract Short chain glucan aggregates (SCGAs) forming ability of starches from different botanical sources and physicochemical characteristics of the produced SCGAs from various starches were investigated. SCGAs were obtained by enzymatic hydrolysis and centrifugation followed by self-assembly of their hydrolysates in supernatant. Size of SCGAs was 0.68–1.30 μm and its shape was spherical with high agglomeration. Yield showed negative correlation with amylose content (R2 = 0.9024) indicating that starches with low amylose content or high amylopectin content produced more SCGAs. Chain length distribution of SCGAs prepared from various starches were similar possibly due to the removal of large and insoluble portions using centrifugation after enzymatic hydrolysis. Main constituent of SCGAs was a B1 chain (13 = DP ≤ 24). All SCGAs showed B-type crystal pattern with relative crystallinity of 14.5–19.4%. DSC endothermic transition of SCGAs occurred at higher temperature than native starch indicating the improved thermal stability. Colloidal dispersion stability of SCGAs was increased with increasing absolute value of zeta potential and decreasing particle size. Consequently, SCGAs can be obtained from all kinds of starches regardless of amylose content and type of crystallinity, and have distinctive physicochemical properties. This study provides helpful information on the preparation of SCGA from various starches and their characteristics resulting that SCGAs can be customized with appropriate properties using different starches. Highlights Main constituent of all SCGAs was a B1 chains (13 ≤ DP ≤ 24). The XRD and DSC results of SCGAs were not consistent. Dispersion stability of SCGAs were dependent on particle size and zeta potential. SCGAs can be customized with appropriate properties using different starches. Graphical abstract [DISPLAY OMISSION]


참고문헌 (33)

  1. 1. Biomacromolecules Angellier 5 4 1545 2004 10.1021/bm049914u Optimization of the preparation of aqueous suspensions of waxy maize starch nanocrystals using a response surface methodology 
  2. 2. Australian Journal of Chemistry Buleon 60 10 706 2007 10.1071/CH07168 Self-association and crystallization of amylose 
  3. 3. Carbohydrate Polymers Cai 79 4 1117 2010 10.1016/j.carbpol.2009.10.057 Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches 
  4. 4. Journal of Agricultural and Food Chemistry Cai 61 45 10787 2013 10.1021/jf402570e Self-assembly of short linear chains to A-and B-type starch spherulites and their enzymatic digestibility 
  5. 5. Carbohydrate Polymers Cai 105 341 2014 10.1016/j.carbpol.2014.01.075 Preparation, structure, and digestibility of crystalline A-and B-type aggregates from debranched waxy starches 
  6. 6. International Journal of Biological Macromolecules Chang 150 644 2020 10.1016/j.ijbiomac.2020.02.130 Interactions between debranched starch and emulsifiers, polyphenols, and fatty acids 
  7. 7. Carbohydrate Polymers Chen 68 3 495 2007 10.1016/j.carbpol.2006.11.002 Phase transition of starch granules observed by microscope under shearless and shear conditions 
  8. 8. Carbohydrate Polymers Chin 86 4 1817 2011 10.1016/j.carbpol.2011.07.012 Size controlled synthesis of starch nanoparticles by a simple nanoprecipitation method 
  9. 9. Carbohydrate Research Gidley 161 2 301 1987 10.1016/S0008-6215(00)90087-9 Factors affecting the crystalline type (A―C) of native starches and model compounds: A rationalisation of observed effects in terms of polymorphic structures 
  10. 10. Carbohydrate Research Gidley 161 2 291 1987 10.1016/S0008-6215(00)90086-7 Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: Minimum chain-length requirement for the formation of double helices 
  11. 11. Carbohydrate Research Hanashiro 283 151 1996 10.1016/0008-6215(95)00408-4 A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography 
  12. 12. Huang 181 2013 Biopolymer nanocomposites: Processing, properties, applications Chemical modification of starch nanoparticles 
  13. 13. Cereal Chemistry Jane 76 5 629 1999 10.1094/CCHEM.1999.76.5.629 Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch 
  14. 14. Food & Function Jiang 9 355 2018 10.1039/C7FO01381G In vitro inhibition of pancreatic α-amylase by spherical and polygonal starch nanoparticles 
  15. 15. Starch Staerke Jiao 70 3-4 1700247 2017 Stirring affect starch granule morphology and the functional properties of rice flour 
  16. 16. Starch Staerke Lee 67 7-8 585 2015 10.1002/star.201500034 Isolation and characterization of starches from chestnuts cultivated in three regions of Korea 
  17. 17. International Journal of Biological Macromolecules Lee 140 350 2019 10.1016/j.ijbiomac.2019.08.128 Effects of partial debranching and storage temperature on recrystallization of waxy maize starch 
  18. 18. Food Chemistry Li 199 356 2016 10.1016/j.foodchem.2015.12.037 Size-controlled starch nanoparticles prepared by self-assembly with different green surfactant: The effect of electrostatic repulsion or steric hindrance 
  19. 19. International Journal of Biological Macromolecules Liu 84 354 2016 10.1016/j.ijbiomac.2015.12.040 Preparation and characterization of starch nanoparticles via self-assembly at moderate temperature 
  20. 20. Journal of Agricultural and Food Chemistry Luo 66 26 6806 2018 10.1021/acs.jafc.8b01590 Molecular rearrangement of glucans from natural starch to form size-controlled functional magnetic polymer beads 
  21. 21. Carbohydrate Polymers Luo 218 261 2019 10.1016/j.carbpol.2019.05.001 Synthesis of monodisperse starch microparticles through molecular rearrangement of short-chain glucans from natural waxy maize starch 
  22. 22. Colloids and Surfaces B: Biointerfaces Luo 176 352 2019 10.1016/j.colsurfb.2019.01.002 Self-assembly kinetics of debranched short-chain glucans from waxy maize starch to form spherical microparticles and its applications 
  23. 23. Food Science and Biotechnology Oh 28 1723 2019 10.1007/s10068-019-00622-8 Physicochemical and retrogradation properties of modified chestnut starch 
  24. 24. Food Science and Biotechnology Oh 29 5 585 2020 10.1007/s10068-020-00768-w Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans 
  25. 25. Starch Staerke Osella 57 5 208 2005 10.1002/star.200400330 Water redistribution and structural changes of starch during storage of a gluten­free bread 
  26. 26. Industrial Crops and Products Qin 87 182 2016 10.1016/j.indcrop.2016.04.038 Characterization of starch nanoparticles prepared by nanoprecipitation: Influence of amylose content and starch type 
  27. 27. LWT-Food Science and Technology Qiu 74 303 2016 10.1016/j.lwt.2016.07.062 Preparation and characterization of size-controlled starch nanoparticles based on short linear chains from debranched waxy corn starch 
  28. 28. Carbohydrate Polymers Sun 111 133 2014 10.1016/j.carbpol.2014.03.094 Effect of retrogradation time on preparation and characterization of proso millet starch nanoparticles 
  29. 29. Food Chemistry Sun 162 223 2014 10.1016/j.foodchem.2014.04.068 Green preparation and characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisation 
  30. 30. International Journal of Biological Macromolecules Suriya 120 230 2018 10.1016/j.ijbiomac.2018.08.059 Influence of debranching and retrogradation time on behavior changes of Amorphophallus paeoniifolius nanostarch 
  31. 31. Food Hydrocolloids Wang 100 105409 2020 10.1016/j.foodhyd.2019.105409 Encapsulation of tangeretine into debranched-starch inclusion complexes: Structure, properties and stability 
  32. 32. Carbohydrate Polymers Xu 229 115481 2020 10.1016/j.carbpol.2019.115481 Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content 
  33. 33. Continental Shelf Research Xu 28 19 2668 2008 10.1016/j.csr.2008.09.001 Modeling flocculation processes of fine-grained particles using a size-resolved method: Comparison with published laboratory experiments 

이 논문을 인용한 문헌 (1)

  1. Kim, Ree Jae, Kim, Hyun-Seok 2021. "Development and characterization of potato amylopectin-substituted starch materials" Food science and biotechnology, 30(6): 833~842 


원문 PDF 다운로드

  • 원문 PDF 정보가 존재하지 않습니다.

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

이 논문 조회수 및 차트

  • 상단의 제목을 클릭 시 조회수 및 차트가 조회됩니다.

DOI 인용 스타일

"" 핵심어 질의응답