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Shen X.L.,Southwest University | Shen X.L.,China Agricultural University | Wu J.M.,Southwest University | Chen Y.,China Rural Technology Development Center | And 3 more authors.
Food Hydrocolloids | Year: 2010

Antimicrobial biodegradable films have been prepared with sweet potato starch by incorporating potassium sorbate or chitosan. Films incorporated with potassium sorbate ≥ 15% or chitosan ≥ 5% were found to have an anti-Escherichia coli effect. Staphylococcus aureus could be effectively suppressed by incorporation of chitosan at ≥10%. Whereas potassium sorbate lowers the tensile strength and elongation at break, and raises the oxygen permeability, water vapor permeability and water solubility, chitosan has the opposite effect. Fourier Transform Infrared (FT-IR) spectra analysis revealed that starch crystallinity was retarded by potassium sorbate incorporation and that hydrogen bonds were formed between chitosan and starch. This explained the modification of the mechanical and physical properties of the films by the incorporation of these two antimicrobial agents. © 2009 Elsevier Ltd. All rights reserved. Source

Liu J.,Southwest University | Ming J.,Southwest University | Li W.,University of Sichuan | Zhao G.,Southwest University | And 2 more authors.
Food Chemistry | Year: 2012

Carboxymethyl potato starch was synthesised with the aid of microwave. Optimal degree of substitution (DS) of 0.32 was obtained at 45°C in 25 min using aqueous ethanol media with water/solvent of 0.15 at 200 W. The molar ratio of sodium hydroxide and monochloroacetic acid to anhydroglucose unit for optimal DS were 2.5 and 1.0, respectively. FT-IR spectrometry revealed the carboxymethyl starch to show new bands at ν = 1614 cm -1 and ν = 1429 cm -1. Wide angle X-ray diffractometry and DSC revealed a remarkable reduction in starch crystallinity after carboxymethylation, which was consistent with destroyed surface observed in SEM. The digestibility of carboxymethyl starch (CMS) was lower than that of native starch. With similar DS, there was no difference in digestibility of carboxymethyl starch prepared with and without microwave. As DS increased from 0.05 to 0.32, the amount of resistant starch in microwave-assisted carboxymethyl starch was elevated from 14.6% to 20.0%, which was much higher than that of native starch (10.8%). © 2011 Elsevier Ltd. All rights reserved. Source

Long D.,Southwest University | Ye F.,Southwest University | Zhao G.,Southwest University | Zhao G.,Key Laboratory of Food Processing and Technology of Chongqing
LWT - Food Science and Technology | Year: 2014

An in situ enhanced CO2 blasting extrusion was applied to increase soluble dietary fiber (SDF) in wheat bran. Wheat bran was mixed with a CO2-producing reagent prior to extrusion. The total addition of two reagents was 30 g/100 g with a NaHCO3/C6H8O7 ratio of 1:1 (w/w). With the aid of response surface methodology, the maximum SDF fraction in the blasting extrudate (11.64 g/100 g) could be obtained when the feed contained 24 g/100 g moisture and the extrusion was operated with barrel temperatures of 65, 105, 135, and 185 °C and screw speed at 192 rpm. This was significantly greater than that in the untreated wheat bran (2.54 g/100 g) and the reference extrudate without reagents (4.37 g/100 g). Monosaccharide analysis indicated that the increase of SDF was mainly resulted from the redistribution of insoluble dietary fiber to SDF. In addition, the blasting extrudate presented highly improved hydrating properties. © 2014 Elsevier Ltd. Source

Zhang Z.,Southwest University | Song H.,Southwest University | Peng Z.,Southwest University | Luo Q.,Southwest University | And 3 more authors.
Journal of Food Engineering | Year: 2012

The effects of micronization methods, mechanical and jet millings, on the physico-chemical properties of mushroom (Lentinus edodes) powder were investigated in contrast to shear pulverization. The powders of dried mushroom cap and stipe were prepared to obtain six powders. Compared to shear pulverization, mechanical and jet millings effectively reduced particle size and brought about a narrow and uniform particle size distribution. With the same material, powders from mechanical and jet millings had higher values in soluble dietary fiber content, surface area, bulk density, water soluble index and nutrient substance solubility, but lower values in the angles of repose and slide, water holding and swelling capacities than shear pulverized powder. These indexes were tightly dependent on particle size with absolute coefficients beyond 0.8330. With the same grinding method, cap powders possessed higher values in water soluble index, swelling capacity, bulk density, protein and soluble dietary fiber than stipe powders. © 2011 Elsevier Ltd. All rights reserved. Source

Lei D.,Southwest University | Liu J.,Southwest University | Ye F.,Southwest University | Chen F.,Southwest University | And 2 more authors.
Food Hydrocolloids | Year: 2014

The effects of structural and environmental parameters on the self-assembly of octenylsuccinic corn dextrin ester (OSCDE) were investigated. OSCDEs with different degrees of substitution (DS) and molecular weights (Mw) were prepared and their aqueous assemblies were characterized with zeta-potential measurement, dynamic light scattering (DLS), fluorescence spectroscopy and TEM. Beyond its critical aggregation concentration (CAC), OSCDE produced spherical self-assemblies in water. For structural parameters, the higher the DS or the lower the Mw, the lower the CAC value was. Increase in DS or decrease in Mw definitively decreased the size of OSCDE self-assemblies which ranged from 194.5 to 455nm. The zeta-potential of self-assemblies indicates a negative charge with an absolute value that increased with the increasing DS and Mw of OSCDE. For environmental parameters, pH and ionic strength exerted stronger impact on size and zeta-potential of the assemblies than OSCDE concentration. © 2014 Elsevier Ltd. Source

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