Pea starch (PS), with its high amylose content, is prone to retrogradation, which limits the shelf life of pea-based foods. However, direct evidence linking the dispersion of cellulose nanocrystals (CNCs) to water-state changes in high-amylose legume starch remains limited. The gelation and storage-induced reorganization of PS with 0–8% CNCs were investigated by multi-scale analyses. Rod-like CNCs competitively bound water and bridged starch fragments, restricting granule swelling and amylose leaching; SEM revealed a concrete-like CNCs framework that thickened the pore walls, while FTIR indicated only non-covalent hydrogen bonding. As CNCs content increased from 0% to 8%, relative crystallinity decreased from 34% to 16% and the degree of retrogradation from 14.07% to 7.23%, accompanied by a reduced free-water fraction (A₂₃, 27.79%) and a shortened T₂₂. These findings suggest that the nano-reinforcement and interfacial hydrogen-bond modulation by CNCs mitigate PS gel aging, providing a scientific basis for designing stable pea-based products.
Starch retrogradation is a critical technological challenge requiring effective mitigation. This study aimed to systematically compare how Salecan, a novel food-grade linear anionic glucan, differentially modulates gelatinization and retrogradation of potato starch (PS) and corn starch (CS) based on structural differen...
Wan-Ping Xiong, Li-Xian Hu, Cheng Ni et al.· Food Chemistry: X· 0 citations
Converting agricultural waste into cellulose nanocrystals provides a sustainable route for producing biodegradable packaging materials. This study investigated how the crystalline polymorphism of CNCs from different agricultural residues influences the structure–property relationships of hydroxypropyl methylcellulose (...
Parichat Thipchai, Winita Punyodom, K. Jantanasakulwong et al.· ACS Omega· 0 citations
Cellulose is the most abundantly available renewable polymer on earth, with an estimated annual production of one hundred billion to one trillion tonnes. Oil Palm Empty Fruit Bunches (OPEFB) were treated with alkali, acid hydrolysed and bleached in order to extract native cellulose (NC). By employing chloroacetic acid...
O. A. Damazio, K. Sodeinde, A. Koschella et al.· FUOYE Journal of Pure and Ap...· 0 citations
This study presents the physicochemical, structural, thermal, pasting and vibrational characterization of three Japanese rice cultivars: Hitomebore, Koshihikari, and Milky Queen. Proximate analysis showed moisture between 12.3 and 13.0%, protein 5.3-6.0%, fat 0.6-1.5%, and ash 0.14-0.42%. Amylose content ranges from 18...
Porfirio E. Martinez-Munoz, F. Castro-Campos, B. L. Correa-Piña et al.· International Journal of Bio...· 0 citations
Native starch (NS) has limited surface area and porosity, which restricts its performance in adsorption, encapsulation, and emulsification systems. We hypothesized that introducing porosity into starch granules would increase hydroxyl accessibility and enhance esterification efficiency, yielding amphiphilic derivat...
Zahra Davoudi, Mohammad Hossein Azizi, M. Barzegar· Starke (Weinheim)· 0 citations
