Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch–Ferulic Acid Complexes
In this study, complexes of pregelatinized Chinese yam starch with ferulic acid (PCYS+FA) were prepared using a boiling water bath, with varying levels of Chinese yam starch (CYS) and ferulic acid (FA). The investigation focused on the effects of FA addition (3%, 9%, and 15%) on the physicochemical...
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2025-05-01
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| author | Sandu Xie Yanping Lei Huiqing Chen Shuqi Liu Xiaojuan Lin Zebin Guo Yi Zhang Baodong Zheng |
| author_facet | Sandu Xie Yanping Lei Huiqing Chen Shuqi Liu Xiaojuan Lin Zebin Guo Yi Zhang Baodong Zheng |
| author_sort | Sandu Xie |
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| description | In this study, complexes of pregelatinized Chinese yam starch with ferulic acid (PCYS+FA) were prepared using a boiling water bath, with varying levels of Chinese yam starch (CYS) and ferulic acid (FA). The investigation focused on the effects of FA addition (3%, 9%, and 15%) on the physicochemical properties and structure of PCYS+FA complexes. The solubility, swelling, and water-holding capacity of PCYS+FA were compared with those of CYS, with the solubility and swelling showing a gradual enhancement with increasing FA content. The incorporation of FA reduced the thermal stability of CYS, decreasing the initial degradation temperature from 245.94 °C (CYS) to 228.17 °C (PCYS+15%FA). Infrared spectroscopy revealed that CYS and FA were bound through non-covalent intramolecular hydrogen bonding. Furthermore, X-ray diffractograms showed that FA and CYS formed a V-type complex, in which the crystallinity of PCYS reached a minimum of 3.72%, and the degree of molecular ordering was reduced. Scanning electron microscopy analysis demonstrated that FA adhered to the surface of starch granules, resulting in the formation of pores that facilitated the entry of FA molecules into the internal crystal region of starch, allowing them to interact with starch molecules. |
| format | Article |
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| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-648305d2da3c4130b064f6fbea8e818e2025-08-20T02:33:54ZengMDPI AGFoods2304-81582025-05-011410176110.3390/foods14101761Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch–Ferulic Acid ComplexesSandu Xie0Yanping Lei1Huiqing Chen2Shuqi Liu3Xiaojuan Lin4Zebin Guo5Yi Zhang6Baodong Zheng7Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaSchool of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou 362332, ChinaSchool of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou 362332, ChinaSchool of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou 362332, ChinaSchool of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou 362332, ChinaFujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaFujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaFujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaIn this study, complexes of pregelatinized Chinese yam starch with ferulic acid (PCYS+FA) were prepared using a boiling water bath, with varying levels of Chinese yam starch (CYS) and ferulic acid (FA). The investigation focused on the effects of FA addition (3%, 9%, and 15%) on the physicochemical properties and structure of PCYS+FA complexes. The solubility, swelling, and water-holding capacity of PCYS+FA were compared with those of CYS, with the solubility and swelling showing a gradual enhancement with increasing FA content. The incorporation of FA reduced the thermal stability of CYS, decreasing the initial degradation temperature from 245.94 °C (CYS) to 228.17 °C (PCYS+15%FA). Infrared spectroscopy revealed that CYS and FA were bound through non-covalent intramolecular hydrogen bonding. Furthermore, X-ray diffractograms showed that FA and CYS formed a V-type complex, in which the crystallinity of PCYS reached a minimum of 3.72%, and the degree of molecular ordering was reduced. Scanning electron microscopy analysis demonstrated that FA adhered to the surface of starch granules, resulting in the formation of pores that facilitated the entry of FA molecules into the internal crystal region of starch, allowing them to interact with starch molecules.https://www.mdpi.com/2304-8158/14/10/1761Chinese yam starchferulic acidcomplexationstructurephysicochemical property |
| spellingShingle | Sandu Xie Yanping Lei Huiqing Chen Shuqi Liu Xiaojuan Lin Zebin Guo Yi Zhang Baodong Zheng Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch–Ferulic Acid Complexes Foods Chinese yam starch ferulic acid complexation structure physicochemical property |
| title | Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch–Ferulic Acid Complexes |
| title_full | Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch–Ferulic Acid Complexes |
| title_fullStr | Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch–Ferulic Acid Complexes |
| title_full_unstemmed | Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch–Ferulic Acid Complexes |
| title_short | Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch–Ferulic Acid Complexes |
| title_sort | physicochemical properties and structural study of heat treatment modified chinese yam i dioscorea opposita i thunb starch ferulic acid complexes |
| topic | Chinese yam starch ferulic acid complexation structure physicochemical property |
| url | https://www.mdpi.com/2304-8158/14/10/1761 |
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