Decolorization Due to economic development, the application of natural and synthetic dyes has expanded in food and non-food industrial fields. However, approximately 10% of the dyes used are wasted and discharged into aquatic systems, leading to serious threats to the environment and public health. Thus, the removal of dyes from wastewater is of great importance […]
Food Application Flavor Delivery Raw materials can easily lose their original flavor during production processes. To improve the sensory attributes of food products, flavors are widely added. However, flavors, which are generally liquid blends of molecules in solvents, are often liable to damage when exposed to heat, air, humidity, and other factors. To achieve longer […]
Starch Granules Are Not Destroyed Hydrolysis Porous Starch (PS) can be produced by reacting various raw starches with starch-hydrolyzing enzymes under the gelatinization temperature of starch. Using this method, the starch granules are not destroyed, although pits/craters on their surface and/or extensive interior erosion develop due to hydrolysis of the amorphous regions of starch. Porous […]
Exploring the Microcosm: Structural Insights The captivating world of Porous Starch (PS) unfolds as we delve into its structure and properties through the lens of advanced analytical techniques. Fourier-transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and rheometry join forces to illuminate the secrets within. Porous Starch Structure […]
Artificial pores can be created using many approaches. For example, a portion of the macromolecules within a granule can be hydrolyzed by enzymes or acids to low molecular fragments, and pores are formed when these hydrolyzed products dissolve. Another approach involves starch chains in a microemulsion which are cross-linked to form microspheres, and pores are […]
Few pores have been reported in native starch. Artificial pores can be created using many approaches. For example, a portion of the macromolecules within a granule can be hydrolyzed by enzymes or acids to low molecular fragments, and pores are formed when these hydrolyzed products dissolve. Another approach involves starch chains in a microemulsion which […]