Evidence map›Paper›PMID 39525054›Full record

ArticleFood chemistry: X2024

Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology.

Ruidi He, Chuanlai Du, Songnan Li, Li Guo, Kaiyue Wang, Liping Yang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Ruidi HeKey Laboratory of Whole Grain Nutrition and High Value Utilization in Anhui Province, School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
Chuanlai DuKey Laboratory of Whole Grain Nutrition and High Value Utilization in Anhui Province, School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
Songnan LiJoint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China.
Li GuoState Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong, Academy of Sciences, Jinan, China.
Kaiyue WangKey Laboratory of Whole Grain Nutrition and High Value Utilization in Anhui Province, School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
Liping YangKey Laboratory of Whole Grain Nutrition and High Value Utilization in Anhui Province, School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Adopting effective methods to modify starch structure for enhanced functional properties has become a pivotal pursuit within the realm of food science. This study investigated the physicochemical and structural properties of ball milling-modified kudzu starch (BS), extrusion puffing-modified kudzu starch (ES), alcohol-alkali-modified kudzu starch (ANS), urea-alkali-modified kudzu starch (UNS), pullulanase-modified kudzu starch (PS), and extrusion puffing-pullulanase-modified kudzu starch (EPS). The d (0.5) value increasing from 10.54 μm (NS) to 83.99 μm (ANS). The Small-angle X-ray scattering (SAXS) characteristic curve of other modified kudzu starch disappeared except for the UNS. The solubility of EPS was the highest, ranging from 73 % to 80 %, significantly higher than that of NS (0 %-1 %). The agglomeration rates of ES and EPS were 0.3 % and 0.6 %, respectively, at a stirring time of 30 s. indicating favorable hydration properties. Flavonoids content in ES increased to 0.1825 mg/g. Moreover, the resistant starch content of modified kudzu starch was increased, ranging from 58.50 %-86.87 %. This study is expected to provide a scientific foundation for selecting optimal modification methods for the production of instant kudzu powder.

Indexed as

Kudzu starchModificationPropertyStructure

Identifiers

PMID39525054
PMCPMC11546534

What Socratic holds

Textmetadata
LicenceCC BY-NC
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.