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Polymers
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Potato Starch and Others Polysaccharide Hydrocolloids: Analysis, Modifications and Applications
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Potato Starch and Others Polysaccharide Hydrocolloids: Analysis, Modifications and Applications

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Polymer Networks".

Deadline for manuscript submissions: closed (5 April 2023) | Viewed by 11965

Special Issue Editor

Dr. Magdalena Krystyjan

E-Mail Website
Guest Editor
Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
Interests: polymers; biodegradable packaging; application possibilities of by-products; food texture and rheology; hydrogels
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Starch is one of the most widely used polysaccharide hydrocolloids. Its enormous application potential is related to its structure and properties, which in turn depend on many factors, including botanical origin, starch processing conditions, or the degree of its modification. The use of starch in the food and non-food industries is due to the ability to modify the viscosity and texture of starch solutions and to form gels and films by binding water to starch. Due to its properties, natural origin, and non-toxic effects, starch has a high application potential. Although much work has been done on the subject of starch, its application possibilities still have yet to be fully appreciated. Due to the instability of starch during processing, native starch does not always meet the expectations of producers. Starch gels are especially sensitive to temperature, pH, and shear changes. Therefore, in many cases it is necessary to modify starch, which allows for the improvement of its properties and elimination of certain disadvantages. One way to modify starch is to mix it with other hydrocolloids. The synergistic effect of various hydrocolloids is often sought after in the food and non-food industries. In this way, it is possible to replace some expensive polymers with other, cheaper ones, thus obtaining mixtures with new functional properties.

This Special Issue aims to present the progress of groundbreaking research into the analysis, modification, and application of potato starch and other polysaccharide hydrocolloids. Papers submitted may also discuss methods of producing polysaccharide composites with innovative properties and applications.

Dr. Magdalena Krystyjan
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Polymers is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • rheological properties of hydrocolloids
  • polysaccharide hydrocolloid interactions
  • functional properties of polysaccharides
  • potato starch and hydrocolloid applications
  • bioproducts

Published Papers (4 papers)

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Research

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12 pages, 3445 KiB  
Article
Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches
by Tingting Kou, Jun Song, Mouquan Liu and Guihong Fang
Polymers 2022, 14(14), 2870; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14142870 - 15 Jul 2022
Cited by 2 | Viewed by 1802
Abstract
Starches from normal maize (NM), normal potato (NP), waxy maize (WM), and waxy potato (WP) were cross-linked with seven different concentrations (0.01, 0.05, 0.1, 0.5, 1, 5, 10%) of sodium trimetaphosphate and sodium tripolyphosphate. The use of low-amylose WM and WP as well [...] Read more.
Starches from normal maize (NM), normal potato (NP), waxy maize (WM), and waxy potato (WP) were cross-linked with seven different concentrations (0.01, 0.05, 0.1, 0.5, 1, 5, 10%) of sodium trimetaphosphate and sodium tripolyphosphate. The use of low-amylose WM and WP as well as A-crystalline maize and B-crystalline potato starches can determine the influence of the amylose content and crystallinity pattern on the cross-linking of starches. The results showed that the viscosity of the cross-linked starch (CLs) first increased and then deceased, and finally no viscosity was detected; WM showed no viscosity at 5% and NP at 1%. In addition, the viscosity of NM first increased and then became undetectable at 0.5%. Strikingly, the WP developed viscosity even at a 10% reagent level (RL), and it developed the highest viscosity of all samples at 1%. The starch-iodine method was a facile and high-performance method for the characterization of the cross-linking degree (CL%), having been applied to normal starches, because the increase in the CL% resulted in a decrease of iodine-complexed amylose and blue intensity. In this study, the starch-iodine method was extended to waxy starches, which stained brown with iodine, and the brown intensity decreased with the increase of the CL%. Moreover, the CL% and RL showed a linear-log relationship. Full article
(This article belongs to the Special Issue Potato Starch and Others Polysaccharide Hydrocolloids: Analysis, Modifications and Applications)
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17 pages, 4823 KiB  
Article
β-Glucan as a Sustainable Alternative to Stabilize Pavement Subgrade
by Vishweshwaran M and Evangelin Ramani Sujatha
Polymers 2022, 14(14), 2850; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14142850 - 13 Jul 2022
Cited by 5 | Viewed by 1604
Abstract
Beta glucan (β-Glucan), a polysaccharide biopolymer, is used to improve the subgrade strength of clayey soils in an attempt to advocate a sustainable, carbon-neutral, and eco-friendly stabilizer. A design thickness catalog was developed for a three-layered flexible pavement using 3D finite element analysis [...] Read more.
Beta glucan (β-Glucan), a polysaccharide biopolymer, is used to improve the subgrade strength of clayey soils in an attempt to advocate a sustainable, carbon-neutral, and eco-friendly stabilizer. A design thickness catalog was developed for a three-layered flexible pavement using 3D finite element analysis (FEA) and layered elastic analysis. The analyses were performed for β-glucan-treated fine-grained soils with varying traffic intensities based on a mechanistic design philosophy conforming to IRC: 37-2018. Genetic programming (GP) was employed to obtain equations governing the rutting and fatigue failure in pavements. Thirty-nine datasets were used in the determination and analysis of critical strains governing the failure of a flexible pavement. Energy-dispersive X-ray spectroscopy (EDS), Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), Zetasizer analysis, and pH tests of the β-glucan-treated soil revealed the mechanism of strength improvement of the fine-grained soils. The savings in cost for a 1 km stretch of the pavement were estimated to be 14.3%. Full article
(This article belongs to the Special Issue Potato Starch and Others Polysaccharide Hydrocolloids: Analysis, Modifications and Applications)
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15 pages, 2317 KiB  
Article
Influence of Xanthan Gum Addition on the Short- and Long-Term Retrogradation of Corn Starches of Various Amylose Content
by Magdalena Krystyjan, Anna Dobosz-Kobędza, Marek Sikora and Hanna Maria Baranowska
Polymers 2022, 14(3), 452; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14030452 - 23 Jan 2022
Cited by 6 | Viewed by 2974
Abstract
Starch retrogradation is a complex process and in most food products is undesirable. Knowing and understanding the mechanisms and factors that influence this process may become the key to a better and innovative approach to food design. In this paper, we investigated the [...] Read more.
Starch retrogradation is a complex process and in most food products is undesirable. Knowing and understanding the mechanisms and factors that influence this process may become the key to a better and innovative approach to food design. In this paper, we investigated the effect of 0%, 0.05% and 0.20% (w/w) xanthan gum (XG) addition on the short- and long-term retrogradation of 4%, 5% and 6% corn starch gels, depending on the amylose/amylopectin ratio in the starch. The changes were monitored throughout 90 days. The pasting characteristics of blends, rheological and texture analyses, as well as syneresis, revealed that XG stabilizes the starch in the short term, but it does not inhibit retrogradation caused by amylopectin. After 30 days of storage, the destabilization of the starch-hydrocolloid mixture was observed. Based on the obtained results, a probable mechanism for the retrogradation of corn starch process in the presence of xanthan gum was proposed. Full article
(This article belongs to the Special Issue Potato Starch and Others Polysaccharide Hydrocolloids: Analysis, Modifications and Applications)
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Review

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20 pages, 1452 KiB  
Review
The Properties, Modification, and Application of Banana Starch
by Herlina Marta, Yana Cahyana, Mohamad Djali and Giffary Pramafisi
Polymers 2022, 14(15), 3092; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14153092 - 29 Jul 2022
Cited by 17 | Viewed by 4445
Abstract
Banana is a tropical fruit crop that is consumed at large, not only because of the quantity produced but also because it serves the calorific needs of millions of people. Banana is a potential source of high starch content (more than 60%). The [...] Read more.
Banana is a tropical fruit crop that is consumed at large, not only because of the quantity produced but also because it serves the calorific needs of millions of people. Banana is a potential source of high starch content (more than 60%). The application of starch for various purposes is dependent upon its structural, physicochemical, and functional properties. A native starch does not possess all required properties for specific use in the food product. To improve its application, starch can be modified physically, chemically, and enzymatically. Each of these modification methods provides different characteristics to the modified starch. This review aims to examine the chemical composition, granule morphology, crystallinity, pasting, thermal properties, and digestibility of banana starch, and discusses the various modifications and potential applications of banana starch in the food industry. Full article
(This article belongs to the Special Issue Potato Starch and Others Polysaccharide Hydrocolloids: Analysis, Modifications and Applications)
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