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In this study, ternary potato starch (PS) bionanocomposite films containing two types of nanoparticles, sodium montmorillonite (MMT), one-dimensional (1D) clay platelets, (3 and 5wt%) and TiO2, three-dimensional (3D) nanospheres, (0.5, 1 and 2wt%), are prepared using solvent casting method. X-ray diffraction (XRD) test confirms the completely exfoliated structure formed in the PS-MMT nanocomposites containing 3 and 5% MMT. The success of the formation of new hydrogen bonds between the hydroxyl groups of starch and nanofillers is confirmed by Fourier transform infrared (FTIR) spectroscopy. Tensile strength (TS), elongation at break (EB), glass transition temperature (Tg), and melting point (Tm) of the films are also enhanced after MMT and TiO2 incorporation. The water vapor permeability (WVP) and the visible, UVA, UVB and UVC lights transmittance decreases upon TiO2 and MMT content increasing. Generally, a synergistic effect is observed between MMT and TiO2 at lower concentrations of MMT.
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http://dx.doi.org/10.1016/j.carbpol.2016.07.040 | DOI Listing |
Int J Biol Macromol
September 2025
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Food and Nutrition, Anhui Agricultural University, Hefei, 230036, China. Electronic address:
In this study, aloe emodin and β-d-glucose pentaacetate were added into potato starch/polyvinyl alcohol for the construction of colorimetric/fluorescent dual-pass intelligent response labels. Inspired by the lotus leaf structure, retained the advantages of the label itself and solved the hydrophilic problem of the label, and further developed a multi-functional dual-channel smart label with hydrophobicity and self-adhesion. The water contact angle of the prepared T-AEB label was 120.
View Article and Find Full Text PDFPlant J
September 2025
Department of Biology, Chair of Biochemistry, Friedrich-Alexander-University Erlangen-Nuremberg, Erlangen, Germany.
While plants adapt to fluctuating phosphorus (P) availability in soils by enhancing phosphate acquisition or optimizing internal P-utilization, the spatiotemporal dynamics of these responses, particularly in crops, remain poorly understood. This study systematically investigated how and when potato organs respond to fluctuating P availability across different developmental stages using transcriptomic, metabolomic, and physiological analyses of leaves, roots, and tubers. Transcriptomic data revealed dynamic, organ- and stage-specific responses to P-deficiency, with the highest number of differentially expressed genes in leaves before tuberization and in roots during tuberization.
View Article and Find Full Text PDFEnhancing the branch density of starch through enzymatic modification is critical for improving its functional properties in various industrial applications. This study optimized the sequential enzymatic treatment of sweet potato starch using α-amylase (AA), β-amylase (BA), and transglucosidase (TG) to maximize the degree of branching (DB). Response Surface Methodology (RSM) was employed to evaluate the synergistic effects of enzyme concentrations and hydrolysis durations, identifying optimal conditions: AA (20.
View Article and Find Full Text PDFProbiotics Antimicrob Proteins
September 2025
Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, China.
The aim of this study was to screen lactic acid bacteria (LAB) suitable for starch-based fermentation from traditional fermented shredded potatoes (TFSP). Analysis of the microbial diversity by 16S rDNA sequencing in TFSP revealed that LAB were a genus with high relative abundance of the bacteria population. Thirty LAB strains were isolated and purified from TFSP.
View Article and Find Full Text PDFInt J Biol Macromol
August 2025
Department of Biomass and Green Technologies, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, Gembloux B-5030, Belgium.
This study investigated the effect of the molecular weight (Mw) of potato soluble dietary fiber (PSDF) on potato starch (PS) gelatinization. Crude PSDF delayed gelatinization, and significantly improved the viscoelasticity and structure orderliness of the gel. However, PSDFs of different Mws had different effects on these physicochemical properties of PS.
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