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Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion
Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural characteristics, and digestion were assessed through te...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648859/ https://www.ncbi.nlm.nih.gov/pubmed/37959110 http://dx.doi.org/10.3390/foods12213992 |
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author | Ekumah, John-Nelson Han, Xu Liang, Qiufang Kang, Lixin Wei, Benxi Rashid, Arif Virk, Muhammad Safiullah Qayum, Abdul Adade, Selorm Yao-Say Solomon Johnson, Nana Adwoa Nkuma Ren, Xiaofeng |
author_facet | Ekumah, John-Nelson Han, Xu Liang, Qiufang Kang, Lixin Wei, Benxi Rashid, Arif Virk, Muhammad Safiullah Qayum, Abdul Adade, Selorm Yao-Say Solomon Johnson, Nana Adwoa Nkuma Ren, Xiaofeng |
author_sort | Ekumah, John-Nelson |
collection | PubMed |
description | Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel’s strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel’s improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study. |
format | Online Article Text |
id | pubmed-10648859 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-106488592023-10-31 Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion Ekumah, John-Nelson Han, Xu Liang, Qiufang Kang, Lixin Wei, Benxi Rashid, Arif Virk, Muhammad Safiullah Qayum, Abdul Adade, Selorm Yao-Say Solomon Johnson, Nana Adwoa Nkuma Ren, Xiaofeng Foods Article Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel’s strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel’s improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study. MDPI 2023-10-31 /pmc/articles/PMC10648859/ /pubmed/37959110 http://dx.doi.org/10.3390/foods12213992 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Ekumah, John-Nelson Han, Xu Liang, Qiufang Kang, Lixin Wei, Benxi Rashid, Arif Virk, Muhammad Safiullah Qayum, Abdul Adade, Selorm Yao-Say Solomon Johnson, Nana Adwoa Nkuma Ren, Xiaofeng Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion |
title | Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion |
title_full | Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion |
title_fullStr | Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion |
title_full_unstemmed | Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion |
title_short | Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion |
title_sort | production of kudzu starch gels with superior mechanical and rheological properties through submerged ethanol exposure and implications for in vitro digestion |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648859/ https://www.ncbi.nlm.nih.gov/pubmed/37959110 http://dx.doi.org/10.3390/foods12213992 |
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