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In this paper, we utilized a eutectic gallium-indium liquid metal (LM) with high thermal conductivity to immerse carbon-based phase change material (PCM) capsules to acquire a PCM-LM composite. This produced a scalable, thermally stable, mechanically reliable, high thermally conductive, and leakage-free material. This composite was then applied as a heat mitigator for CPU cooling. Results demonstrate that clear improvements could be made compared to traditional pin-fin heat-sink cooling. Here the continuous full-load operating time could be prolonged by 414.3%. Moreover, the temperature difference between the idle and full-load operating states could be significantly decreased, and prevent damage from thermal stress. Significantly, a 23% energy-saving performance was attained because of the thermal buffering effect and high responsive ability of the composite. Guidelines for an effective match between the heat absorption of the composite and the heat generation from the CPU could also be established. Here the proposed PCM-LM composite can be applied to other PCM-based energy storage industries and efficient temperature control applications, contributing to carbon neutralization and global warming mitigation. [ABSTRACT FROM AUTHOR]

Background: Esophagogastric variceal bleeding is the most common lethal factor for patients with cirrhotic portal hypertension. We firstly developed a laparoscopic splenectomy and azygoportal disconnection (LSD) with intraoperative endoscopic variceal ligation (LSDL) technique. In this study, we aimed to evaluate whether LSDL is feasible and safe and whether LSDL can effectively prevent esophagogastric variceal re-bleeding (EVR), as compared with single LSD. Methods: In this randomized controlled single-center study, 88 patients with cirrhosis who had esophagogastric variceal bleeding and hypersplenism were randomly assigned to receive either LSD (n = 44) or LSDL (n = 44) between January 2020 and December 2021. The primary outcome was EVR. Results: No patients withdrew from the study. There were no significant differences in estimated blood loss, incidence of blood transfusion, time to first flatus and off-bed activity, or postoperative hospital stay between the two groups. Compared with that in the LSD group, operation time was significantly longer in the LSDL group (138.5 ± 19.4 min vs. 150.3 ± 19.0 min, P < 0.05); however, LSDL was associated with a significantly decreased EVR rate at 1-year follow-up (8/44 vs. 1/44, P < 0.05). Univariate analysis and multivariate logistic regression revealed that LSDL was a significant independent protective factor against EVR in comparison with LSD (relative risk: 0.105, 95% confidence interval 0.012–0.877; P = 0.037). Conclusions: Our newly developed LSDL procedure is not only technically feasible and safe; it also contributed to lowering the EVR risk more so than single LSD. Trial Registration: We registered our research at https://www.clinicaltrials.gov/. The name of research registered is "Laparoscopic Splenectomy and Azygoportal Disconnection with Intraoperative Endoscopic Variceal Ligation." The trial registration identifier at clinicaltrials.gov is NCT04244487. [ABSTRACT FROM AUTHOR]

Pollution status and ecological risks associated with sediment heavy metals (Cu, Pb, Zn, Cd, and Cr) were investigated around Xincun Bay, assessing their spatial variations and relationship with sediment physiochemical factors. Higher concentrations and associated risks were observed in the central region, where mariculture activities were concentrated, compared to non-maricultured areas. Despite with overall low concentrations, Cd had a higher ecological risk. Correlation and principal component analyses revealed similar sources for all metals in Xincun Bay. Heavy metal concentrations varied with expansion of mariculture operations in terms of quantity and scale, confirming the influence of mariculture activities. Sediments around mariculture had higher contents of clay, silt, and total organic carbon (TOC), and finer particle sizes. Quantitative analyses through correlation and linear regression indicated that TOC significantly regulated heavy metal concentration and distribution (p < 0.05). Considering its significant association with TOC, the influence of mean grain size should not be overlooked. [Display omitted] • Increased heavy metal pollution is observed near the mariculture area. • At lowest heavy metal contents, cadmium has the highest contamination risk. • TOC may control abundance and distribution of sediment heavy metal pollution. • Heavy metals of lagoon sediments have similar sources. • Mariculture is the primary source of heavy metal pollution in Xincun Bay. [ABSTRACT FROM AUTHOR]

Curcumin, as a lipid-soluble and environment-sensitive (light, heat and oxidants) polyphenol, need to be embedded to develop health care products with stable storage-stability and of higher bioaccessibility. Enzymatically modified quinoa starch (EMQS) based emulsion gel was fabricated and used as the carrier for curcumin. The emulsifying property and mechanism of EMQS, and the micromorphology, stability, rheological properties and in vitro digestion properties of the emulsion gel were studied. The decreased particle size and increased contact angle of QS after enzymatic hydrolysis contributed to the improved emulsifying properties of EMQS. The curcumin-encapsulated EMQS Pickering emulsion gel showed better emulsifying stability, much clearer solid-like behavior, higher gel strength and viscosity than that of Tween 80 emulsion. The retention rates of curcumin in the EMQS Pickering emulsion gel were higher than 85% after subjected to the different treatments. And under 7 h UV and 8-day storage conditions, the protective effect of EMQS-based Pickering emulsion gel on curcumin was even higher than that of tween 80 emulsion system. The lipid digestion extent in EMQS Pickering emulsion gel was higher than that in bulk oil system and lower than that in tween 80 system. Compared with that of bulk oil system (5.37%), the bioaccessibility of curcumin in EMQS Pickering emulsion gel (38.57%) was greatly improved, proving that EMQS Pickering emulsion gel could be used as delivery vehicle for curcumin. • Smaller particles and higher contact angle dominate EMQS's good emulsifying property. • EMQS Pickering emulsion gel was used as a delivery vehicle for curcumin. • EMQS Pickering emulsion is much more solid-like than that of Tween 80 emulsion. • Curcumin is better protected in EMQS emulsion gel after UV irradiation and 8-day storage. • Bioaccessibility of curcumin in EMQS emulsion gel is higher than that in bulk oil system. [ABSTRACT FROM AUTHOR]

Valsartan is widely used for the treatment of moderate hypertension. However, previous studies have found that efficacy of the valsartan depends on the dose and intake. Cytochrome P450 (CYP) 2C9 metabolizes ∼15% of the clinical drugs. Genetic polymorphisms of CYP2C9 markedly affect the safety and effectiveness of many drugs, which might lead to adverse reactions and therapeutic failure. Twenty-four novel CYP2C9 variants (*36–*60) had been previously discovered via gene sequencing in the Han population. Our study aims to evaluate the impact of 38 CYP2C9 variants from the Chinese population on valsartan metabolism compared with CYP2C9 *1 in vitro. Wild-type CYP2C9 *1 and other CYP2C9 variants were expressed in Spodoptera frugiperda 21 insect cells. Incubations were performed at 37 °C with 20–2000 μM substrate for 30 min. The metabolite 4-OH valsartan was determined via UPLC-MS/MS. Among the 38 CYP2C9 variants, the enzymatic activities of most variants were significantly altered compared with the wild-type. Three variants (CYP2C9 *27, *40 and *49) exhibited increased intrinsic clearance values (134–153% relative clearance). However, 12 variants (CYP *8, *13, *16, *19, *33, *36, *42, *43, *45, *52, *54, *58) caused >90% decreases in the relative clearance of valsartan compared to CYP2C9 *1. Our research provides systematic data for evaluating the effects of CYP2C9 variants on valsartan metabolism in the Chinese population. These results will expand our understanding of the impact of CYP2C9 genetic polymorphisms on valsartan metabolism and will contribute to precision medicine. • We identified 24 novel CYP2C9 alleles in the Han Chinese population in the previous study. • We evaluate the catalytic activities of 38 CYP2C9 alleles variants toward valsartan in vitro. • There are 35 variants showed decreased catalytic activity toward valsartan. [ABSTRACT FROM AUTHOR]

Influence of particle angularity on the suffusion in gap-graded granular soils remains unclear up to now. In this study, systematical numerical simulations that consider the particle shape as quasi-spherical polyhedra in different angularity are performed with the coupled discrete element method (DEM) and the computational fluid dynamics (CFD) approach. The suffusion of six gap-graded soil samples with 25% fines content is examined by imposing an upward seepage flow. Conventional triaxial tests are also conducted on the pre-eroded and post-eroded specimens to study the coupling influence of angularity and suffusion on the mechanical characteristics of granular soils. Fines loss, vertical displacement, soil strength, volume flow rate, microstructural analyses of force networks, the cumulative percentage of contact force, and the anisotropy of contact are investigated. Results turn out that the angularity intensifies the internal erosion resistance as the fines loss decreases significantly with the increasing angularity. The soil peak strength and friction angle are approximately linearly correlated with angularity. Erosion-induced particle redistribution reduces the degree of anisotropy of contact normal and contact normal force. This study may improve our understanding of the effect of particle angularity on suffusion with both microscopic and macroscopic evidence. [ABSTRACT FROM AUTHOR]

This paper establishes a semi-analytical lower-bound dynamic shakedown method to investigate the shakedown of the pavement on saturated subgrade based on dynamic Biot's consolidation theory, considering a rolling-sliding contact between vehicle tire and pavement. This analysis has demonstrated that properties of the saturated subgrade generally have negative effects on the shakedown limit of the pavement system under high-speed traffic loadings. In general, the classical single-phased shakedown theorem overestimates the shakedown limit of the pavement on the soft ground of low permeability, particularly under high-speed traffic loadings. The shakedown limit of the pavement on a saturated subgrade gradually reduces with decreasing permeability of the subgrade. The sliding-induced friction significantly affects the shakedown limit and the location of critical shakedown failure. The permeability of the saturated subgrade has considerable effects on the shakedown limit for the case of low tire-pavement friction. The shakedown limit of the pavement on a saturated subgrade and a single-phased subgrade shows a considerable difference at the optimum modulus ratio, at which the critical shakedown failure tends to shift from the saturated subgrade to the pavement layer. The proposed method will be more desirable to evaluate the performance of the pavement in the saturated soft ground. [ABSTRACT FROM AUTHOR]

The lipase (LA) and peroxidase (POD) activities, as well as morphological structure, physicochemical and digestion properties of sand rice flour (SRF) treated with superheated steam (SS), were investigated. SS treatment at 165 °C completely deactivated LA and resulted in a 98% deactivation of POD activities in SRF. This treatment also intensified gelatinization, induced noticeable color alterations, and decreased pasting viscosities. Furthermore, there was a moderate reduction in crystal structure, lamellar structure, and short-range ordered structure, with a pronounced reduction at temperatures exceeding 170 °C. These alterations significantly impacted SRF digestibility, leading to increased levels of rapidly digestible starch (RDS) and resistant starch (RS), with the highest RS content achieved at 165 °C. The effectiveness of SS treatment depends on temperature, with 165 °C being able to stabilize SRF with moderate changes in color and structure. These findings will provide a scientific foundation for SS applicated in SRF stabilization and modification. [Display omitted] • Superheated steam (SS) treatment deactivates lipase and peroxidase. • SS treatment efficiency depends on the temperature input. • SS treatment is potential for sand rice flour stabilization. [ABSTRACT FROM AUTHOR]

Quinoa starch was developed as a new kind of Pickering emulsifier by enzymatic modification. The morphological structure, crystalline structure, lamellar structure, fractal structure, particle size distribution, contact angle, emulsion index (EI), and emulsion micromorphology were studied to explore the relationship between structure characteristics, hydrophilic property, and emulsifying properties of enzymatically modified (EM) quinoa starches. With the increasing enzymatic hydrolysis time in the test range of 0–9 h, particle size of EM quinoa starch decreased, and the broken starch and contact angle of EM quinoa starch increased; the EI value of emulsions with EM quinoa starch increased, and the oil droplet size of emulsions with EM quinoa starch decreased. It suggested that both the smallest particle size and the closest extent of the contact angle to 90° derived the best emulsifying property of EM-9. The EM quinoa starch had higher emulsifying capacity at higher oil volume fraction (Φ) (50%) than at lower Φ (20%), proving that the EM starch has potential to be used as Pickering emulsifiers in higher oil products, such as salad dressing. [ABSTRACT FROM AUTHOR]

• AC electric field (ACEF) acted on peanut protein isolate (PPI) structure and flavor. • Structure and volatile compounds analyzed quantitatively and qualitatively. • ACEF caused alteration of secondary and tertiary structure. • ACEF promising in improving structure and flavor of PPI. The impacts of intensity and treating time of alternating current (AC) electric field (EF) on structure and volatile compounds of peanut protein were investigated for low denaturation. The secondary and tertiary structures, polar and weakly polar volatiles were characterized qualitatively and quantitatively using ultraviolet and fluorescence photospectrometry, free sulfhydryl and disulfide groups determination, and combination of gas chromatography and mass spectrometry. The results showed that the ACEF affected significantly proportions of α-helices, β-sheets, β-turns, and random coils as evidenced by Fourier transform infrared spectrometry. Blue shifts of UV and fluorescence spectra, increased surface hydrophobicity and disulfide bonds could be observed after ACEF treatments. The DB-WAX and DB-5MS columns for the polar and weakly polar volatile compound separation revealed that ACEF caused either disappearance or emerging of volatile compounds. The PCA demonstrated that the two principal components contributed about 70 % or more to the flavor and PLS-DA discriminated 18 key compounds. [ABSTRACT FROM AUTHOR]

[Display omitted] • Less than 3% egg white protein affected the properties of highland barely noodles. • Egg white protein improve protein structure through aggregation and cross-linking. • The working mechanism of egg white protein varied among noodle processing stages. • Effect of egg white protein on the highland barely noodles was does-dependent. • Excessive egg white protein decreased noodles quality and deducted protein network. The effect of egg white protein on the protein structure of highland barely noodles during processing was investigated, and the underlying mechanism was examined. Egg white protein significantly influenced the stress relaxation of highland barley dough. 1% and 2% egg white protein improved the cooking and textural properties of highland barely noodles. During mixing and sheeting, it improved the structure of the protein network by promoting protein aggregation and cross-linking, whereas its effect on non-covalent interactions was quite different. During cooking, egg white protein promoted protein aggregation and cross-linking via heat-induced polymerization, and the distribution regularity of the protein network was improved as its flexibility diminished. The protein structure of highland barely noodles during processing was closely related to the addition amount of egg white protein, and the cooking, textural, and chemical interactions of highland barely noodles during processing changed considerably when more than 3% egg white protein was added. [ABSTRACT FROM AUTHOR]

[Display omitted] • Pulsed, DC and AC electric field (EF) applied on pea protein (PP). • Secondary and tertiary structure of PP changed by EFs. • Intermolecular interactions of PP affected significantly by EFs. • Function properties of PP significantly increased by EFs. • Flavor of PP improved by EFs. Based on the standpoint of low carbon footprint processing and less denaturation of plant protein ingredient, the effects of pulsed electric field (PEF), direct current electric field (DCEF), and alternating current electric field (ACEF) treatments on the structure, functional properties and volatile compounds of pea protein isolate were investigated. The results showed that the electric fields (EFs) caused both blueshifts (max. ∼8 cm−1) and redshifts (max. ∼7 cm−1) in the IR spectra and blueshifts (max. ∼5 nm) in the UV spectra. PEF caused an increase of emulsifying activity index and a decrease of emulsion stability index to DCEF and ACEF. A total of 27 volatile compounds were identified and the EFs could cause emerging of new volatiles and disappearing of inherent volatiles potentially to modify the flavor of products. Alterations were significantly observed among the types of EF, but seldomly among the operating parameter levels in the same EF. [ABSTRACT FROM AUTHOR]

[Display omitted] • Critical melting with freeze–thaw (CMFT) can be used as a clean-label way to prepare porous starch. • Partial weakening of structure before FT is critical for porous starch formation. • Freezing rates determined the pore-forming characteristics of starch. • CMFT-prepared porous starch had more ordered double-helical structures. • CMFT significantly increased the thermostability and water/oil absorption of starch. In this work, critical melting (CM) combined with freeze-thawing treatment (FT, freezing at −20 ℃ and −80 ℃, respectively) was used to prepare porous starch. The results showed that CM combined with the slow freezing rate (−20 ℃) can prepare porous starch with characteristics of grooves and cavities, while combined with the rapid freezing rate (−80 ℃) can prepare with holes and channels, especially after repeating FT cycles. Compared with the native counterpart, the specific surface area, pore volume, and average diameter of CMFT-prepared porous starch were significantly increased to 4.07 m2/g, 7.29 cm3/g × 10−3, and 3.57 nm, respectively. CMFT significantly increased the thermal stability of starch, in which the To, Tp, and Tc significantly increased from 63.32, 69.62, and 72.90 (native) to ∼69, 72, and 76 °C, respectively. CMFT significantly increased water and oil absorption of porous starch from 91.20 % and 72.00 % (native) up to ∼163 % and 94 %, respectively. Moreover, CMFT-prepared porous starch had a more ordered double-helical structure, which showed in the significantly increased relative crystallinity, semi-crystalline lamellae structure, and the proportion of the double helix structure of starch. The synergistic effect of melting combined with ice recrystallization can be used as an effective way to prepare structure-stabilized porous starch. [ABSTRACT FROM AUTHOR]

The impacts of ohmic heating (OH) on the physical structure and volatile compounds of peanut protein (PP) were investigated for low denaturation plant-based meat ingredient using peanut protein isolate (PPI). The microstructure, texture, color, polar and weakly polar volatile compounds were characterized qualitatively and quantitatively using colorimetry, scanning electron microscopy, texture analysis, headspace solid-phase microextraction, DB-WAX and DB-5MS columns for separation, and combination of gas chromatography (GC) and mass spectrometry (MS). The principal component analysis and partial least square discrimination were applied to the results of the volatile compounds attribution. The results showed that OH treatments modified the second and tertiary structure of PP, improved the texture, caused either disappearance of indigenous compounds or emerging of new volatile compounds. OH could reduce off-flavor and increase pleasant compounds of PPI. The findings suggested that the OH is promising in vegetable protein structure and flavor improvement. • Ohmic heating (OH) applied on peanut protein isolate (PPI). • Polar and weakly polar volatiles analyzed quantitatively and qualitatively. • OH promising in improving PPI texture, structure and flavor as base ingredient. [ABSTRACT FROM AUTHOR]

Se-polysaccharide (Se-GFP-22) from Se-enriched Grifola frondosa has double and cooperative activities of polysaccharide and Se. To delineate the underlying mechanism and signaling cascade involved in immune-stimulatory property of Se-GFP-22, the production of cellular mediators and key proteins in signaling pathway was examined. Results showed that Se-GFP-22 exhibited no cytotoxic and had a high capacity to promote macrophage phagocytosis, up-regulate interleukin-2 (IL-2), tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), and nitric oxide (NO) productions, as well as the relative messenger RNA (mRNA) expressions. In Se-GFP-22-induced macrophages, intracellular superoxide dismutase (SOD) activity was significantly increased to protect cells from oxidative injury. However, Se-GFP-22 induced macrophage activation was suppressed when the toll-like receptor 4 (TLR4) signaling pathway was blocked by a specific TLR4 inhibitor. According to the western blot analysis and the use of specific inhibitors against the mitogen-activated protein kinases (MAPK) signaling pathway, we speculated that Se-GFP-22 activated RAW264.7 macrophages through the TLR4-mediated MAPK signaling pathway. This study provides a molecular basis for the potential of Se-GFP-22 as a novel immune-stimulatory agent. • The immunomodulatory effect and the underlying mechanism of Se-GFP-22 were studied. • Se-GFP-22 promoted the secretion of NO, IL-2, TNF-α and IFN-γ in RAW264.7. • Se-GFP-22 upregulated mRNA expression of iNOS, IL-2, TNF-α and IFN-γ. • Se-GFP-22 activated the immune-stimulatory effects via TLR4/MyD88/MAPK pathway. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effect of flavonoids on midostaurin disposition considering co-administration and metabolic enzyme gene polymorphism. Enzymatic incubation assays were performed in vitro , while in vivo experiments were conducted in Sprague–Dawley rats. The analytes were determined via UPLC-MS/MS. We found that myricetin was the most potent among the investigated 10 flavonoids in suppressing the metabolism of midostaurin, with an IC 50 at a low μM level. After co-administration of midostaurin and myricetin, the plasma concentration of midostaurin's primary metabolite CGP62221 was reduced corresponding to myricetin exposure. Furthermore, CYP3A4 homologous rat protein CYP3A2 was reduced significantly in the co-administration group. Thereafter, the kinetic parameters of 23 recombinant human CYP3A4 variants were determined using midostaurin. The relative intrinsic clearance varied from 269.63% in CYP3A4.29–8.95% in CYP3A4.17. In addition, the inhibitory potency of myricetin was substantially different for CYP3A4.29 and CYP3A4.17 compared with wild type, with IC 50 values of 9.85 ± 0.27 μM and 90.99 ± 16.13 μM, respectively. Collectively, our data demonstrated that flavonoids, particularly myricetin, can inhibit the metabolism of midostaurin. Additionally, CYP3A4 genetic polymorphism may contribute to stratification of midostaurin blood exposure. [Display omitted] • Flavonoids, particular myricetin, can inhibit the metabolism of midostaurin. • Myricetin inhibits the metabolism of midostaurin by uncompetitive mechanism in human liver microsomes. • CYP3A4 gene polymorphism results in differential inhibitory efficacy of myricetin in midostaurin metabolism. [ABSTRACT FROM AUTHOR]

The effect of an interchain entanglement on the enhancement of starch and hydrocolloid synergism and their changes in structural and functional properties was investigated. Potato starch (PS) and xanthan gum (XG) were taken as research materials, and critical melting at the onset melting temperature of starch combined with freeze-thawing (CMFT) was used to promote interchain entanglement of PS/XG. The work suggested that CMFT effectively stabilized the aqueous mixture system of PS/XG, showing no phase separation in the water phase system, even after 12 h of storage. The PS/XG composite prepared by CMFT had significantly improved stability against acid, salt, and shear stress during the thermal process DSC demonstrated that CMFT raised the T o of composite to ∼67 from 62.79 °C for native PS. RVA suggested that when pasted in distilled water, acid, and salt solution media, the breakdown viscosity of PS/XG composite declined to ∼380, 660, and 240 from 3615, 1541, and 1114 mPa s for native PS, respectively. CMFT significantly affected the apparent dropping properties of the starch paste, displaying a shorter and more cohesive paste drop against gravity. CMFT effectively improved the gelling properties of starch, with significant improvement in apparent surface adhesion properties and texture of gels, as well as freeze-thawing stability. [Display omitted] •Critical melting and freeze-thawing (CMFT) enhanced potato starch/xanthan gum (PS/XG) synergism. •Release of soluble starches by CMFT effectively promotes interchain entanglement with XG. •Partial melting of the ordered crystalline structure is beneficial to promoting PS/XG interaction. •CMFT significantly improved the pasting and gelling properties of starch. •CMFT effectively raised the thermal, acid, salt, and shear stability of starch paste. [ABSTRACT FROM AUTHOR]

To assess the efficacy of electric field (EF) on vegetable protein juice-holding and texturisation as a low denaturation processing means, the impacts of pulsed (PEF) and low direct current (DCEF) electric field on the water- (WHC) and oil-holding capacity (OHC), microstructure, texture and physical structure of wheat gluten were investigated using wet gluten dough. The results showed that the PEF and DCEF affected the WHC and OHC significantly. The PEF seemed not to affect the textural properties so severely although significant differences appeared in hardness, chewiness, gumminess, and cohesiveness; there were no significant differences either in springiness or in resilience. The DCEF had a stronger impact on all the textural indices. Scanning electronic microscopy suggested that the PEF caused smaller and uniform micropores and the DCEF derivated more continuous and compact microstructure. Fourier transform infrared spectrometry demonstrated that EF significantly altered the composition proportion of the secondary structure. A slight blue shifts of UV spectra, a red shift of fluorescence spectra, and an increased surface hydrophobicity of gluten could be observed after EF treatment. X-ray diffractometry demonstrated that the EF significantly made the physical structure of wet gluten compacter. The results suggested that EF is promising in vegetable protein texturisation. • Effect of Pulsed (PEF) and DC (DCEF) electric field on wet gluten compared. • Water- and oil-holding ability, texture, microstructure, physical structure investigated. • PEF and DCEF affected texture and microstructure as massager and presser. • Both fields caused alteration of secondary and tertiary structure. [ABSTRACT FROM AUTHOR]

Hydroxypropyl methylcellulose (HPMC) and curdlan (CL) were used to prepare uniform films. The influence of the composition ratios and drying temperature on the microstructures, compatibility and physical performance of HPMC/CL films were studied. The crystalline peaks corresponding to CL component of HPMC/CL films increased with the increasing CL content. Increasing CL content resulted in increased hydrogen bonds in HPMC/CL film, reduced transmittance at 500 nm, oxygen permeability and water solubility of the HPMC/CL films. Higher drying temperature led to increased phase separation and decreased physical properties of pure HPMC film, and led to increased compatibility, cross-section smoothness, oxygen barrier property and mechanical properties of pure CL and blending films. [ABSTRACT FROM AUTHOR]

Porous starch is one of the widely used multifunctional materials in food and pharmaceutical industries. This work was carried out to prepare porous starch by a novel clean-label method of critical melting (CM) and freeze-thawing (FT) treatment. Porous starch prepared by CMFT showed observable grooves and holes on the surface, channels and cavities inside the granule. Repeated FT after CM promoted the formation of porous structures, in which freezing rates showed different effects on the pore-forming properties of starch granules. Compared to the native counterpart, porous starch prepared by CMFT showed significantly increased thermal stability as shown by water solubility, swelling power, DSC, and RVA. CMFT treatment significantly increased water and oil absorption of porous starch from 85 to 75% (native) up to about 160 and 100%, respectively. Moreover, CMFT prepared porous starch showed the appearance of a visible diffraction peak at 20°, indicating a more ordered double-helical structure in starch granules. The synergistic effect of CM combined with FT could be used to prepare porous starch with "clean-label". [Display omitted] • Critical melting with freeze-thawing could be used for porous starch preparation. • The prepared porous starch has an increased thermostability. • Treatment significantly increased the water and oil absorption of porous starch. • Melting energy and ice crystals recrystallization are critical for porous structure formation. • Reassociation of leached soluble starches during treatment raised thermostability of starch. [ABSTRACT FROM AUTHOR]

[Display omitted] • Partial gelatinization and freeze-thawing significantly modified the properties of waxy maize starch. • The addition of xanthan gum enhanced these effects of physical treatments. • Treatments affected inner structure and chain arrangement of starch. • Treatments improved the pasting properties and produced a short and cohesive paste. • Treatments increased the gelling ability and stability to freeze-thawing cycles. To improve the pasting and gelling behaviors of waxy maize starch, an aqueous dispersion with or without xanthan gum was subjected to partial gelatinization (5 ℃ above the onset melting temperature of starch) and freeze-thawing treatment. After the treatments, starch granules were slightly deformed, with partial loss of birefringence, and tended to aggregate. The relative crystallinity and thermal stability of waxy maize starch crystals decreased by the treatments. These changes indicated that the treatment affected the inner structure and chain arrangement of the granules. The treated waxy maize starches, however, showed a higher overall pasting viscosity with shorter and more cohesive pastes than that of the native starch. The treated starches formed rigid gels with increased stability against freeze-thawing. The addition of small amounts of xanthan gum enhanced the effects of the treatments. [ABSTRACT FROM AUTHOR]

An aqueous suspension of native potato starch (PS)/xanthan gum (XG) mixture was subjected to physical treatments, including critical melting (mild heating, MH; partial gelatinization, PG) and freeze-thawing (FT) treatments. The Physical treatments significantly changed the morphology, pasting, and structural characteristics of potato starch compared with the simple aqueous blending of PS and XG. Microscopy revealed that the starch granules partially melted and some of the melted granules aggregated into a cluster after critical melting and FT treatment. The overall intensity of X-ray diffraction peaks and relative crystallinity also decreased obviously after treatment, indicating partial disruption of the starch inner structure. Both XG addition and physical treatment decreased the solubility index, swelling power, and water holding capacity of starch after physical treatments. Moreover, the final viscosity (from 2988 to about 5000 mPa s) and shear stability (from 3542 to about 200 mPa s) of starch paste were substantially increased by the physical treatments. The critical melting caused the leaching of soluble starch, which induced the formation of starch/XG aggregate matrix attached to the surface of starch granules during FT treatment, contributing to the starch property modification. While the formation of these matrices might also be the reason for the increased thickness of the starch semi-crystalline lamellar structure. [Display omitted] • Critical melting and freeze-thawing treatments with xanthan gum (XG) effectively modified potato starch. • Treatments significantly changed the morphology, pasting and structural characteristics of starch. • Formation of soluble starch/XG matrix during treatments stabilized the starch granules against heating. • Treatments raised the final viscosity and shear stability of starch pastes. • Intensity of X-ray diffraction peaks and relative crystallinity decreased obviously after treatments. [ABSTRACT FROM AUTHOR]