•Annealing did not change the integrity and shape of the starch.•Annealed starch showed a decrease in peak viscosity and an increase in pasting time.•Potato starch showed a higher crystallinity after ...annealing.•Annealing increased the resistant starch content in potato starch.
Annealing treatment on the physicochemical properties and hydrolysis of maize, potato and pea starch were investigated in present study. Results indicated that annealing treatment did not change the morphology of the starch. However, the relative crystallinity of maize and potato starch showed a peak trend as the annealing time extended, while pea starch showed a lower relative crystallinity. Besides, all the annealed starch showed a decrease in peak viscosity and an increase in pasting time. Little difference in the rapidly digestive starch (RDS) and resistant starch (RS) contents of annealed maize starch and pea starch were observed after annealing, while annealed potato starch (72 h) showed an increased RS content (23.37 ± 5.36 %) and a decreased RDS content (52.60 ± 6.14 %), respectively. The obtained results may provide a better understanding of the physicochemical properties and enzymatic hydrolysis of annealed starch with different semi crystalline type.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Caffeic acid and maize starches were combined to prepare maize starch-caffeic acid complexes. The physicochemical properties of the complexes were characterised by X-ray, FT-IR, RVA and DSC, while ...the digestibility was evaluated using an in vitro digestion model. XRD patterns revealed that the complexation with caffeic acid decreased the crystallinity of maize starch from 35.71% to 19.87%, while the crystal type remained unchanged (A-type). The solubility, swelling power and freeze–thaw stability of the complexes were greater when compared with native maize starch, and the crystal type and thermal properties were confirmed by XRD, RVA and DSC, respectively. FT-IR analysis confirmed that the short-range structure of maize starch-caffeic acid complexes was reduced since the R1047/1022 value decreased from 0.932 to 0.880. Furthermore, complexes of maize starch-caffeic acid were less amenable to in vitro digestion than native maize starch. Our study might provide an option for the utilisation of caffeic acid in food systems to reduce starch hydrolysis.
•Caffeic acid affects the crystal degree of maize starch rather than the crystal type.•Non-covalent interaction was the main force between maize starch and caffeic acid.•Complexes showed a lower digestion than that of the native maize starch.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Abstract The Control Moment Gyroscope (CMG) is an important executing part of spacecraft, and its anomaly detection has a key influence on the reliability of spacecraft. With the rapid growth of the ...number of spacecraft and telemetry data, data-driven spacecraft anomaly detection methods have received extensive attention, and such methods may become an important means of spacecraft anomaly detection. However, at present, the spacecraft is faced with the problem of unknown anomalies and lack of abnormal data during orbit. To solve this problem, a sparse autoencoder (SAE) based CMG anomaly detection method was proposed, which takes the telemetry signal of CMG as the object and lacks the sample of anomalous telemetry signal in training data. Firstly, data sample selection and processing were carried out to normalize the data of each telemetry value. Secondly, the SAE model was constructed, and the model was trained with the training set data. Then the sample reconstruction error of the test set was calculated to complete the anomaly detection of the CMG. Finally, it was compared with the traditional artificial threshold monitoring method. The results indicated that the CMG anomaly detection method based on SAE can effectively detect the anomaly samples of the CMG telemetry data, and has better anomaly detection performance than the traditional artificial threshold monitoring method.
The study aimed to investigate the cooperation of maize starch and ferulic acid under physical mixing (PM), heat treatment (HT) and extruded treatment (ET) and its impacts on postprandial blood ...glucose level. PM did not influence the surface structure, or long/short-range order of maize starch, yet it decreased rapidly digestive starch (RDS) content to 65.82 ± 1.67% and increased resistant starch (RS) content to 20.58 ± 1.71%. In the HT group, maize starch-ferulic acid (HMS-FRA) complexes was formed, maintaining A-type crystal structure, and binding amount increased as the addition of ferulic acid increased. And maize starch had the lowest RDS and highest RS, moreover, its postprandial blood glucose value was 7.93 ± 0.64 mmol/L·h when added 2.0% (w/w) ferulic acid. Besides, in the ET group, the crystal type of extruded maize starch-ferulic acid (EMS-FRA) complexes changed to A + V type. ET also led to increased RS content, with postprandial blood glucose level significantly reduced (6.16 ± 0.80 mmol/L·h) in EMS-2.0FRA. These results demonstrated that ferulic acid could form maize starch-ferulic acid complexes through ET, and effectively reducing its postprandial blood glucose level. Our results will provide an idea for the production of functional staple food.
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•Three methods were used to prepare maize starch-ferulic acid mixtures/complexes.•Physical mixing didn't improve postprandial blood glucose level.•Heat and extruded treatment were beneficial to the formation of complexes.•Extruded treatment reduced the postprandial blood glucose level of complexes.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
To investigate how chlorogenic acid (CHA) affects the physicochemical properties and hydrolysis of rice flour during extrusion. CHA was extruded with rice flour through a twin-screw extruder at ...different concentrations (0–2.0%), and the physicochemical properties of the extrudates, including crystallinity, pasting properties and CHA binding, were characterized through X-ray diffraction, Fourier-transform infrared spectroscopy, Rapid Visco Analyzer and ultraviolet spectrophotometer. Particularly, starch hydrolysis and the release of CHA were also evaluated through enzymatic hydrolysis and high-performance liquid chromatography. Results indicated that the addition of CHA promoted the formation of V-type crystals and increased the orderliness of the complexes. The maximum binding amount of CHA in extrudates was 10.98 mg/g without any isomerization or degradation. Additionally, the rapidly digestive starch (RDS) decreased markedly (down to 41.28 ± 2.66%), and there was a pronounced increase in resistant starch (RS), which varied from 10.28 ± 2.62 to 31.16 ± 0.50% in different extrudates. Our results indicated that CHA yielded a negative effect on starch hydrolysis and might provide basic guidance for the application of CHA to healthy starchy food processing in the future.
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•Chlorogenic acid enhanced the crystalline of rice starch.•Chlorogenic acid mainly bound with rice starch through hydrogen bonds.•Chlorogenic acid reduced the enzymatical hydrolysis of starch significantly.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Summary
To investigate whether the ultrasonic pre‐treatments of starch will affect the octenyl succinic anhydride (OSA) esterification, different power ultrasonic pre‐treatments (150, 300, 450 and ...600 W) were performed on potato starch, then the OSA esterification was performed and the physicochemical as well as the emulsifying properties of the OSA starch were analysed. Results indicated that ultrasonic pre‐treatments decreased the degree of substitution and reaction efficiency by 30%, regardless of the pre‐treatments condition, while little differences were observed in the crystalline type and the long‐range ordered structure. DSC results demonstrated that low‐power ultrasound decreased the values of To and Tp, but increased ΔH, while high‐power ultrasound had the opposite effect. In addition, high‐power sonication improved the emulsifying capacity of OSA starch, which ranged from 189.08 ± 0.23 m2/g to 334.70 ± 0.35 m2/g, while emulsion stability decreased from 277.02 ± 10.83 min to 42.75 ± 0.08 min. Overall, the result of the present work implied that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre‐treatments, and our work might provide basic theory for the preparation of OSA starch.
The OSA‐starch were prepared with ultrasound treatments and then the physicochemical characterizations were performed and the emulsifying property and stability were evaluated. Results found that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre‐treatments.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
To investigate the effect of hawthorn polyphenols on the physicochemical properties and digestibility of corn starch, different proportions (1%, 2%, 3%, and 4% w/w) of hawthorn polyphenol extracts ...(HPEs) were mixed with corn starch, and their physicochemical properties and digestive properties were characterized by X‐ray diffraction, Fourier transform infrared spectroscopy, Rapid Visco Analysis, differential scanning calorimetry, and in vitro/in vivo analysis. Results indicated that small V‐type crystal starch tended to be formed in the samples, and the addition of HPEs reduced the viscosity, prolonged the gelatinization temperature of corn starch, and increased the proportion of slowly digestible starch and resistant starch of the corn starch, which accounted for 36.32% ± 1.05% and 33.32% ± 4.07%, respectively. Compared with the raw corn starch, the postprandial blood glucose of mice that were administered the hawthorn polyphenols decreased significantly: the blood glucose peak (30 min) decreased from 14.30 ± 1.52 to 11.77 ± 1.21 mmol/L. Our study might provide some basic theoretical support for the application of hawthorn polyphenols in healthy starchy food processing.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
To characterize the impact of grape seed proanthocyanidins (GSPAs) on the physicochemical properties and in vitro digestibility of extruded rice, the XRD, RVA, DSC, FT-IR, micro-CT, as well as the in ...vitro digestion model was applied. Compared with normal rice, the extruded rice with different proportions of GSPAs (0–1.5%) increased the color depth, enhanced the porosity, and changed the semi-crystalline structure of extruded rice from an A-type to a mixture of A- and V-types. The viscosity and thermal properties of extruded rice with GSPAs were also changed noticeably. Additionally, a significantly lower equilibrium hydrolysis and k constant were observed in extruded rice with GSPAs (p < 0.05). Those results indicated that extruded rice with GSPAs could be an attractive approach to produce rice starchy food with low digestibility.
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1.Rice flour was extruded with grape seed proanthocyanidins.2.2D and 3D structure of extruded rice were characterized with micro-CT.3.Semi-crystalline of extruded rice changed from A-to a mixture of A- and V-types.4.Extruding rice with grape seed proanthocyanidins could retard its digestibility
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Acidified milk is normally divided into drinking (e.g. acidified milk drinks) and gelling (e.g. stirred/set yoghurt) types, and its texture is mainly determined by the state of casein micelles. ...Polysaccharides are widely applied as stabilizers in controlling the texture of acidified milk. On one hand, ionic polysaccharides can provide casein micelles with electrostatic repulsion and steric hindrance to ensure their dispersion so as to maintaining uniformity and fluidity of acidified milk drinks. On the other hand, both ionic and non-ionic polysaccharides can participate in the formation of acid-induced milk gel, which would result in improved texture and reduced wheying-off in acidified milk gel. In this study, firstly, the mechanisms of suspending casein micelles by commonly used ionic polysaccharides are reviewed. Secondly, the effects of both ionic and non-ionic polysaccharides in the formation of acidified milk gel are discussed. It is revealed that depending on the different interaction mechanisms of polysaccharides with casein, suitable polysaccharide stabilizers can be selected to meet the typical texture of acidified milks (drinking and gel types).
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BFBNIB, DOBA, GIS, IJS, IZUM, KILJ, KISLJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
