1
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Qiu S, Yao K, Sun J, Liu S, Song X. Impact of fermentation by Saccharomyces Cerevisiae on the macronutrient and in vitro digestion characteristics of Chinese noodles. Food Chem 2025; 462:140967. [PMID: 39208726 DOI: 10.1016/j.foodchem.2024.140967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 08/15/2024] [Accepted: 08/21/2024] [Indexed: 09/04/2024]
Abstract
This study examined the impact of live bread yeast (Saccharomyces cerevisiae) on the nutritional characteristics of Asian dried noodles. Micronutrient analysis of fermented noodles revealed a 6.9% increase in the overall amino acid content, a 37.1% increase in the vitamin B content and a 63.0% decrease in the phytic acid level. Molecular weight analysis of starch and protein contents revealed moderate decrease in the fermented noodles. The in vitro digestion of fermented noodles showed a slightly faster initial acidification, four-fold decrease in the initial shear viscosity (from 8.85 to 1.94 Pa·s). The initial large food particle count (>2 mm diameter) was 19.5% lower in the fermented noodles. The fermented noodles contained slightly higher free sugar content (73.5 mg g-1 noodle) during the gastric digestion phase. The overall nutrition and digestion results indicate nutritional improvement and digestion-easing attributes in the fermented noodles.
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Affiliation(s)
- Shoukuan Qiu
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Ke Yao
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Jingwei Sun
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Shuhang Liu
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Xiaoyan Song
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, China.
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2
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Dai Y, Wei J, Feng W, Huang Y, Li H, Ma L, Chen X. Fabrication and characterization of tea seed starch-tea polyphenol complexes. Carbohydr Polym 2024; 346:122615. [PMID: 39245495 DOI: 10.1016/j.carbpol.2024.122615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 08/02/2024] [Accepted: 08/13/2024] [Indexed: 09/10/2024]
Abstract
This study investigates the complexation between tea seed starch (TSS) and tea polyphenols (TPs) at varying concentrations (2.5, 5.0, 7.5, and 10.0 %). The objectives can expand the knowledge of TSS, which is a novel starch, and to examine how TPs influence the structure and physicochemical properties of the complexes. Results indicate that TPs interact with TSS through hydrogen bonding, altering granule morphology and disrupting ordered structure of starch. Depending on the concentration, TPs induce either V-type or non-V-type crystal structures within TSS, which had bearing on iodine binding capacity, swelling, pasting, gelatinization, retrogradation, rheology, and gel structure. In vitro digestibility analysis reveals that TSS-TPs complexes tend to reduce readily digestible starch while increasing resistant starch fractions with higher TP concentrations. Thus, TSS-TPs complexes physicochemical and digestibility properties can be modulated, providing a wide range of potential applications in the food industry.
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Affiliation(s)
- Yihui Dai
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Jiaru Wei
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China; State key laboratory of biocatalysis and enzyme engineering, School of Life Sciences, Hubei University, Wuhan 430062, China
| | - Wei Feng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Yang Huang
- Maternal and Child Health Hospital of Hubei Province, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430070, China
| | - Hao Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Lixin Ma
- State key laboratory of biocatalysis and enzyme engineering, School of Life Sciences, Hubei University, Wuhan 430062, China
| | - Xiaoqiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China.
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3
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Mulargia LI, Lemmens E, Reyniers S, Gebruers K, Wouters AGB, Warren FJ, Goderis B, Delcour JA. Investigation of the link between first-order kinetic models of the in vitro digestion of native starches and the accompanying changes in their crystallinity and structure. Carbohydr Polym 2024; 343:122440. [PMID: 39174085 DOI: 10.1016/j.carbpol.2024.122440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 06/21/2024] [Accepted: 06/26/2024] [Indexed: 08/24/2024]
Abstract
Starch is the main source of dietary energy for humans. In order to understand the mechanisms governing native starch in vitro digestion, digestion data for six starches [wheat, maize, (waxy) maize, rice, potato and pea] of different botanical sources were fitted with the most common first-order kinetic models, i.e. the single, sequential, parallel and combined models. Parallel and combined models provided the most accurate fits and showed that all starches studied except potato starch followed a biphasic in vitro digestion pattern. The biological relevance of the kinetic parameters was explored by determining changes in crystallinity and molecular structure of the undigested starch residues during in vitro digestion. While the crystallinity of the undigested potato starch residues did not change substantially, a respectively small and large decrease in their amylose content and chain length during in vitro digestion was observed, indicating that amylose was digested slightly preferentially over amylopectin in native starch. However, the molecular structure of the starch residues changed too slowly and/or only to an insufficient extent to relate it to the kinetic parameters of the digested fractions predicted by the models. Such parameters thus need to be interpreted with caution, as their biological relevance still needs to be proven.
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Affiliation(s)
- Leonardo I Mulargia
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Kurt Gebruers
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Frederick J Warren
- Quadram Institute Biosciences, Norwich Research Park, Norwich, United Kingdom.
| | - Bart Goderis
- Laboratory for Macromolecular Structural Chemistry, KU Leuven, Leuven, Belgium.
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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4
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Zhao Y, Zheng Z, Zhao Y, Chen J, Tang S. Cross-linked modification of tapioca starch by sodium Trimetaphosphate: An influence on its structure. Food Chem X 2024; 23:101670. [PMID: 39206449 PMCID: PMC11350457 DOI: 10.1016/j.fochx.2024.101670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 06/22/2024] [Accepted: 07/16/2024] [Indexed: 09/04/2024] Open
Abstract
This study aimed to examine the changes in the structural characterization of cross-linked tapioca treated with sodium trimetaphosphate(STMP). The degree of substitution in the cross-linked starch was determined by the iodine absorption method. Scanning electron microscopy, particle size measurement, Fourier-transform infrared spectroscopy (FT-IR), and x-ray diffraction (XRD) were used to characterize the structure of modified tapioca starch at different substitution degrees. The results demonstrated that the degree of substitution of cross-linked starch increased with the increase in the amount of the cross-linking agent. The modified starch particles aggregated to form a mass structure, but the average particle size did not change with the cross-linker content and was about 17 μm. FT-IR and XRD experiments showed that the cross-linking esterification of starch with sodium trimetaphosphate generated new phosphate groups, increasing the content of phosphoric acid in starch, and the A-type crystalline structure of starch was not changed.
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Affiliation(s)
- Yuxin Zhao
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province; Engineering Research Center of Utilization of Tropical polysaccharide resources, Ministry of Education, College of Food Science and Engineering, Hainan University, Haikou, 570228, China
| | - Zhijing Zheng
- Haikou Xiuying Center for Disease Prevention and Control, Haikou, 570210, China
| | - Ying Zhao
- College of Tropical Agriculture and Forestry, Hainan University, Haikou, 570228, China
| | - Jian Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province; Engineering Research Center of Utilization of Tropical polysaccharide resources, Ministry of Education, College of Food Science and Engineering, Hainan University, Haikou, 570228, China
| | - Shuai Tang
- Haikou Xiuying Center for Disease Prevention and Control, Haikou, 570210, China
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5
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Liu X, Xu Z, Zhang C, Xu Y, Ma M, Sui Z, Corke H. Dynamic development of changes in multi-scale structure during grain filling affect gelatinization properties of rice starch. Carbohydr Polym 2024; 342:122318. [PMID: 39048212 DOI: 10.1016/j.carbpol.2024.122318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/29/2024] [Accepted: 05/24/2024] [Indexed: 07/27/2024]
Abstract
Rice was collected over the entire grain filling period (about 40 days) to explore the multi-structure evolution and gelatinization behavior changes of starch. During the early stage (DAA 6-14), the significant reduction in lamellar repeat distance (10.04 to 9.68 nm) and relative crystallinity (26.6 % to 22.7 %) was due to initial rapid accumulation of amylose (from 9.38 % to 14.05 %) and short amylopectin chains. Meanwhile, the decreased proportion of aggregation structure resulted in a decrease in the gelatinization temperature and a narrowed range of gelatinization temperature also indicated an increase in homogeneity as starch matured. Gelatinization enthalpy was mainly controlled by aggregation structure, which was negatively and positively related to the amylose content and the degree of order respectively. Peak viscosity of starch pasting increased and reached a maximum (924 cP) at DAA-21 due to larger granule size. Amylose and short amylopectin chains with degree of polymerization 6-12 showed positive and negative correlation with short-term retrogradation ability (setback value) respectively. The dynamics of different scale structure during grain filling had varying degrees of impact on gelatinization properties.
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Affiliation(s)
- Xiaoning Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yuting Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Harold Corke
- Department of Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel
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6
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Xie A, Li X, Zhou D, Bai Y, Jin Z. Research on the quantitative relationship of the viscosity reduction effect of large-ring cyclodextrin on potato starch during gelatinization process and mechanism analysis. Carbohydr Polym 2024; 342:122371. [PMID: 39048192 DOI: 10.1016/j.carbpol.2024.122371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 06/03/2024] [Accepted: 06/04/2024] [Indexed: 07/27/2024]
Abstract
Starch is extensively used across various fields due to its renewable properties and cost-effectiveness. Nonetheless, the high viscosity that arises from gelatinization poses challenges in the industrial usage of starch at high concentrations. Thus, it's crucial to explore techniques to lower the viscosity during gelatinization. In this study, large-ring cyclodextrins (LR-CDs) were synthesized from potato starch (PS) by using 4-α-glucanotransferase and then added to PS to alleviate the increased viscosity during gelatinization. The results from rapid viscosity analyzer (RVA) demonstrated that the inclusion of 5 % (w/w) LR-CDs markedly reduced the peak viscosity (PV) and final viscosity (FV) of PS by 49.85 % and 28.17 %. In addition, there was a quantitative relationship between PV and LR-CDs. The equation was fitted as y = 2530.73×e-x/2.48+1832.79, which provided a basis for the regulation of PS viscosity. The mechanism of LR-CDs reducing the viscosity of PS was also studied. The results showed that the addition of LR-CDs inhibited the gelatinization of PS by enhancing orderliness and limiting water absorption, resulting in a decrease in viscosity. This study provides a novel method for reducing the viscosity of starch, which is helpful for increasing its concentration and reducing energy consumption in industrial applications.
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Affiliation(s)
- Anning Xie
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoxiao Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dongxin Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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7
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Li J, Yue Y, Lu Z, Hu Z, Tong Y, Yang L, Ji G, Liu P. Comparative sensitivity of A-type and B-type starch crystals to ultrahigh magnetic fields. Int J Biol Macromol 2024; 277:134552. [PMID: 39116966 DOI: 10.1016/j.ijbiomac.2024.134552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 08/05/2024] [Accepted: 08/05/2024] [Indexed: 08/10/2024]
Abstract
In this study, maize starch (A-type) and potato starch (B-type) were treated with ultrahigh magnetic fields (UMF) of different intensities (5 T and 15 T) to investigate their sensitivity to UMF by measuring changes in their structure and rheological properties. The results indicate that the crystallinity of A-type starch significantly decreases, reaching a minimum of 20.01 % at 5 T. In contrast, the crystallinity of B-type starch significantly increases, peaking at 21.17 % at 15 T, accompanied by a brighter polarized cross and a more perfect crystal structure. Additionally, B-type starch exhibited a significant increase in double helix content (from 32.67 % to 42.07 %), branching degree (from 1.96 % to 3.84 %), and R1022/995 (from 0.803 to 0.519), compared to A-type starch. B-type starch also showed a greater propensity for cross-linking reactions forming OCOR groups (from 0 % to 6.81 %), and its enthalpy change (∆H) increased substantially (from 19.28 J/g to 31.70 J/g), indicating a marked enhancement in thermal stability. Furthermore, the average hydrodynamic radius (Rh) decreased more for B-type starch, reflecting an increase in gel strength. These findings demonstrate that B-type starch is more sensitive to UMF than A-type starch. This study provides foundational data on the effects of UMF treatment on different crystalline starches, aiming to explore its potential applications in food and industrial fields.
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Affiliation(s)
- Jingjing Li
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China
| | - Yonggang Yue
- China Inner Mongolia EHV Power Supply Bureau, Hohhot 010080, China; State Key Laboratory of Electrical Insulation and Power Equipment (Xi'an Jiaotong University), Xi'an 710049, Shanxi Province, China
| | - Zhijian Lu
- State Key Laboratory of Electrical Insulation and Power Equipment (Xi'an Jiaotong University), Xi'an 710049, Shanxi Province, China
| | - Ziang Hu
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China
| | - Yue Tong
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China
| | - Lanjun Yang
- State Key Laboratory of Electrical Insulation and Power Equipment (Xi'an Jiaotong University), Xi'an 710049, Shanxi Province, China.
| | - Guojun Ji
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China.
| | - Peiling Liu
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China; Department of Biological Sciences, Faculty of Science, National University of Singapore, 117543, Singapore.
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Bachmann M, Schusser GF, Wensch-Dorendorf M, Pisch C, Bochnia M, Santo MM, Netzker H, Woitow G, Thielebein J, Kesting S, Riehl G, Greef JM, Heinichen K, Zeyner A. Carbohydrate digestion in the stomach of horses grazed on pasture, fed hay or hay and oats. J Equine Vet Sci 2024; 141:105152. [PMID: 39074692 DOI: 10.1016/j.jevs.2024.105152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 07/24/2024] [Accepted: 07/25/2024] [Indexed: 07/31/2024]
Abstract
Concentrations of starch, mono- and disaccharides, fructans, hemicellulose and cellulose were analysed in feed and gastric digesta of horses in relation to acid insoluble ash as a marker indigestible in the stomach. Twenty-four horses were allocated to pasture 24 h/d (PST; n = 4), hay ad libitum (HAY; n = 8), hay ad lib. and oats at 1 g starch/kg body weight (BWT)/meal (OS1; n = 6) and hay ad lib. and oats at 2 g starch/kg BWT/meal (OS2; n = 5). One horse was excluded from the analysis. The horses were fed the ration a minimum of 34 days. Following euthanasia and dissection, digesta was sampled from Pars nonglandularis (PNG) and Pars glandularis (PG). Oat starch concentration in gastric digesta decreased from 309 to 174 g/kg dry matter (DM) in OS1 (44 %-reduction) and from 367 to 261 g/kg DM in OS2 (29 %-reduction) (P < 0.001). Glucose, fructose and sucrose disappeared from gastric digesta distinctly more in PST, HAY and OS1 than in OS2. In PST and HAY, sucrose concentration was completely cleared (P < 0.001). The concentration of fructans was reduced predominantly in PST (84 %-reduction) and HAY (54 %-reduction), mainly in the PNG (P < 0.05). Fructan degradation did not occur in the high-starch diet (OS2). Some evidence for fibre degradation was observed in PST (P < 0.01). Soluble carbohydrates disappear from the stomach dependent on the type of ration, which may lead to changes in the composition of the gastric microbial community and the endogenous response.
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Affiliation(s)
- Martin Bachmann
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany.
| | - Gerald Fritz Schusser
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany; Faculty of Veterinary Medicine, University of Leipzig, 04103 Leipzig, Germany
| | - Monika Wensch-Dorendorf
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Caroline Pisch
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Mandy Bochnia
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Milena Marie Santo
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Hanna Netzker
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Gerhard Woitow
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Jens Thielebein
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Stefan Kesting
- Saxon State Office for Environment, Agriculture and Geology, 08543 Pöhl, Germany
| | - Gerhard Riehl
- Saxon State Office for Environment, Agriculture and Geology, 08543 Pöhl, Germany
| | - Jörg Michael Greef
- Institute for Crop and Soil Science, Julius Kühn Institute, Federal Research Centre for Cultivated Plants, 38116 Braunschweig, Germany
| | - Karin Heinichen
- Oberholz Farm for Teaching and Research, University of Leipzig, 04463 Großpösna, Germany
| | - Annette Zeyner
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
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9
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Sarder R, Starrett N, Agate S, Pal L. Decarbonizing paper mill sludge waste into micro and nanofibrillated cellulose via enzyme hydrolysis and dual asymmetric centrifugation. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 190:197-207. [PMID: 39340978 DOI: 10.1016/j.wasman.2024.09.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 08/11/2024] [Accepted: 09/15/2024] [Indexed: 09/30/2024]
Abstract
The production of micro- and nano-fibrillated cellulose (MNFC) from paper mill sludge (PS) using simple enzymatic and mechanical treatments has been evaluated for their performance as value-added materials in packaging and other applications. Sludge from a US paper mill was analyzed for the viability of this conversion process. The enzymatic treatment was conducted at variable concentrations using an enzyme cocktail of exoglucanase and endoglucanase, followed by mechanical dual asymmetric centrifugation (DAC) treatment. The presence of inorganics and lignin facilitated the mechanical defibrillation of the fibers, making the MNFC production more energy-efficient. The prepared MNFC was characterized for fibrillation, charge, crystallinity, and surface morphology. Scanning electron microscopic (SEM) images show the highly fibrillated MNFC and the distribution of inorganic nanoparticles on the fiber surface. The X-ray diffractometric (XRD) analysis shows 44-65 % crystallinity. Furthermore, MNFC-based films derived from PS demonstrated excellent strength and flexibility, making them suitable for packaging and other applications. Overall, this conversion approach can save the paper industry millions of dollars in disposal costs while upcycling waste and reducing greenhouse gas (GHG) emissions associated with waste streams.
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Affiliation(s)
- Roman Sarder
- 431 Dan Allen Dr., Department of Forest Biomaterials, North Carolina State University, Raleigh, NC 27695-8005, USA
| | - Nick Starrett
- 431 Dan Allen Dr., Department of Forest Biomaterials, North Carolina State University, Raleigh, NC 27695-8005, USA
| | - Sachin Agate
- 431 Dan Allen Dr., Department of Forest Biomaterials, North Carolina State University, Raleigh, NC 27695-8005, USA
| | - Lokendra Pal
- 431 Dan Allen Dr., Department of Forest Biomaterials, North Carolina State University, Raleigh, NC 27695-8005, USA.
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10
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Zhang X, Wang C, Zhu Y, Sang L, Zhao Q, Shen Q. Mechanistic understanding of changes in physicochemical properties of different rice starches under high hydrostatic pressure treatment based on molecular and supramolecular structures. Food Chem 2024; 463:141421. [PMID: 39362093 DOI: 10.1016/j.foodchem.2024.141421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 09/15/2024] [Accepted: 09/23/2024] [Indexed: 10/05/2024]
Abstract
The molecular and supramolecular structures of japonica and waxy rice starches under high hydrostatic pressure treatment (450 MPa) were studied and the changes in physicochemical properties were analyzed based on these structures. The molecular structures of japonica and waxy rice starch cause differences in the lamellar structure and physicochemical properties. The thickness of amorphous lamella of japonica rice starch increased at 5 min (2.95 nm) followed by a gradual collapse of lamellar structure. Whereas the thickness of crystalline lamellae of waxy rice starch increased at 15 min (5.92 nm) and the lamellae collapsed suddenly at 20 min. The pasting, rheological and textural characteristics of both starches increased significantly within 10 to 15 min. The decreasing onset temperature and enthalpy of high hydrostatic pressure-treated starches indicated easier gelatinization. High hydrostatic pressure-treatment offers potential for developing starch-based products with low swelling capacity, easy gelatinization, high viscosity and hardness.
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Affiliation(s)
- Xinyu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China
| | - Chao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China
| | - Yiqing Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China
| | - Luman Sang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China
| | - Qingyu Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China.
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11
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Wang K, Ma J, Wang L, Yue X, Ma X, Huo J, Duan Y, Wang P, Yu X, Xiao Z. Insight into the relationship between the starch crystalline structure and textural quality and physicochemical properties of reconstituted rice: Influence of feed moisture content. Int J Biol Macromol 2024; 280:135758. [PMID: 39299432 DOI: 10.1016/j.ijbiomac.2024.135758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 09/13/2024] [Accepted: 09/16/2024] [Indexed: 09/22/2024]
Abstract
Reconstituted rice was prepared by extrusion with different feed moistures (30 %, 33 %, 36 %, 39 % and 42 %), and the relationship between the crystalline structure, physicochemical properties, and textual quality of reconstituted rice was studied. The results revealed that, with the feed moisture increased (33 %-36 %), the gelatinization degree reached 97.28 % and the bound water content increased by 23.58 %. The water absorption index and swelling power index reached 8.35 g/g and 9.46 g/g, respectively, and the texture properties were close to those of native rice. Higher extrusion feed moisture (39 %-42 %) increased the setback value (206.00 cP) and breakdown value (721.33 cP) of starch, and the hardness and gumminess of reconstituted rice were also increased (p < 0.05). The starch crystalline structure was disrupted by extrusion and changed to a surface fractal structure, the relative crystallinity decreased from 26.87 % to 6.68 %, and the degree of order decreased from 1.680 to 1.006. Correlation analysis revealed that the crystalline structure of starch and water distribution would affect the textural and hydration properties of reconstituted rice. The results provide theoretical references and data support for improving the edibility and quality of reconstituted rice and enhancing the utilization rate of broken rice.
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Affiliation(s)
- Kexin Wang
- College of Food, Shenyang Agricultural University, Shenyang 110866, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Jinming Ma
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Lishuang Wang
- Liaoning Agricultural Vocational and Technical College, Yingkou 115009, China
| | - Xiqing Yue
- College of Food, Shenyang Agricultural University, Shenyang 110866, China
| | - Xiaoqi Ma
- College of Food, Shenyang Agricultural University, Shenyang 110866, China
| | - Jinjie Huo
- College of Food, Shenyang Agricultural University, Shenyang 110866, China
| | - Yumin Duan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Peng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Xiaoshuai Yu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Zhigang Xiao
- College of Food, Shenyang Agricultural University, Shenyang 110866, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
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12
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Sun C, Du K, He Z, Zhu Z, Hu Y, Wang C, Mei L, Xie Q, Chen Y, Liu Y, Luo G, Mustafa S, Chen X, Du X. Liquid nitrogen ball-milled mechanochemical modification of starches with typically selected A, B and C crystal types on multiscale structure and physicochemical properties. Food Chem 2024; 463:141148. [PMID: 39243611 DOI: 10.1016/j.foodchem.2024.141148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 08/28/2024] [Accepted: 09/03/2024] [Indexed: 09/09/2024]
Abstract
This study investigated the effect of liquid nitrogen ball-milled mechanochemical treatment on multiscale structure and physicochemical properties of starches with typically selected A (rice starch, ReS), B (potato starch, PtS) and C (pea starch, PeS) crystal types. The morphology of starch samples changed from integral granules to irregular fragments, and the interaction between the exposure OH bonds led to a serious agglomeration. As the treatment times extended, the crystalline structure of starch samples was gradually destroyed, and the excessive treatment approached amorphization. Moreover, the thermal stability of starch samples showed the downward tendency; and with amorphization increased, the swelling power (SP), solubility (S), water absorption capacity (WAC), oil absorption capacity (OAC) and hydrolysis rate of starch samples gradually increased. The obtained results provided a theoretical foundation for broadening the application range of ball-milled starches with different crystal types.
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Affiliation(s)
- Chengyi Sun
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Kai Du
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, No. 193 Tunxi Road, Hefei University of Technology, Hefei 230009, China
| | - Zhaoxian He
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhijie Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yuqing Hu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Caihong Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Liping Mei
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qingling Xie
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yajie Chen
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yanyan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Guangli Luo
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Saddam Mustafa
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xu Chen
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Xianfeng Du
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
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13
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Guida C, Aguiar AC, Magalhães AER, Soares MG, Cunha RL. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Res Int 2024; 192:114810. [PMID: 39147505 DOI: 10.1016/j.foodres.2024.114810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 06/22/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Using green techniques to convert native starches into nanoparticles is an interesting approach to producing stabilizers for Pickering emulsions, aiming at highly stable emulsions in clean label products. Nanoprecipitation was used to prepare the Pickering starch nanoparticles, while ultrasound technique has been used to modulate the size of these nanoparticles at the same time as the emulsion was developed. Thus, the main objective of this study was to evaluate the stabilizing effect of cassava starch nanoparticles (SNP) produced by the nanoprecipitation technique combined with ultrasound treatment carried out in the presence of water and oil (more hydrophobic physicochemical environment), different from previous studies that carry out the mechanical treatment only in the presence of water. The results showed that the increased ultrasound energy input could reduce particle size (117.58 to 55.75 nm) and polydispersity (0.958 to 0.547) in aqueous dispersions. Subsequently, Pickering emulsions stabilized by SNPs showed that increasing emulsification (ultrasonication) time led to smaller droplet sizes and monomodal size distribution. Despite flocculation, long-term ultrasonication (6 and 9 min) caused little variation in the droplet size after 7 days of storage. The cavitation effects favored the interaction between oil droplets through weak attraction forces and particle sharing, favoring the Pickering stabilization against droplet coalescence. Our results show the potential to use only physical modifications to obtain nanoparticles that can produce coalescence-stable emulsions that are environmentally friendly.
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Affiliation(s)
- Carolina Guida
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Ana Carolina Aguiar
- Department of Food Science and Technology, Luiz de Queiroz College of Agriculture, University of São Paulo, CEP: 13418-900, Piracicaba, SP, Brazil
| | - Ana Elisa Ramos Magalhães
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Marcelo Gomes Soares
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil.
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14
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Liang D, Liang W, Luo H, Liu Q, Temirlan K, Li W. Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review. Compr Rev Food Sci Food Saf 2024; 23:e70009. [PMID: 39289807 DOI: 10.1111/1541-4337.70009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 07/24/2024] [Accepted: 08/13/2024] [Indexed: 09/19/2024]
Abstract
Electron beam irradiation (EBI), as a typical "green" emerging technology, can effectively alter the functional properties of starch by influencing its microstructure. This alteration enables starch to meet the current demands of consumers and the market for "health food." This paper reviews studies on modifying various starches using EBI and describes the changes in microstructure, physicochemical properties, and functional properties induced by this method. Additionally, the effects of EBI on starch-containing food products are discussed, along with issues to be addressed and research gaps in the synergistic treatment of modified starch. It is noted that the source, irradiation dose, and irradiation time all influence the effectiveness of starch modification. Given the characteristics of EBI technology, integrating physical, chemical, and biological modification methods can optimize the modification process and enhance efficiency. This technology can potentially diversify modified starch varieties and expand their applications. Furthermore, there remains significant research potential in producing modified starch using EBI technology and applying it to the food industry.
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Affiliation(s)
- Danyang Liang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
| | - Wei Liang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
| | - Haiyu Luo
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
| | - Qing Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
| | - Khamiddolov Temirlan
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China
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15
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Mérida-López J, Rojas CC, Bergenståhl B, Purhagen J. Functional properties of starch cultivars of two Andean grains grown in Bolivia: Amaranth ( Amaranthus caudatus) and canihua ( Chenopodium pallidicaule). Heliyon 2024; 10:e35140. [PMID: 39157330 PMCID: PMC11328089 DOI: 10.1016/j.heliyon.2024.e35140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 07/19/2024] [Accepted: 07/23/2024] [Indexed: 08/20/2024] Open
Abstract
The functional properties of Andean grain starches of two species, amaranth (Amaranthus caudatus) and canihua (Chenopodium pallidicaule), three cultivars each, were studied. The study focused on chemical composition, pasting properties, thermal properties, water solubility index (WSI), swelling power (SP), and granule morphology. All amaranth starches were waxy starches, with amylose content less than 5 %, which had some differences in chemical composition (p < 0.05). The pasting properties differed between the species, canihua showed more resistance, than amaranth, to heat and shear stress (higher cool paste (CPV) and lower breakdown (BD), ranged between 1250 and 1600 cP and -30 - 10 cP respectively. The amaranth starches presented only similar CPV with 800-1000 cP, while canihua cultivars presented similar PT and BD, and both species presented similar PV, around 1000 cP. Thermal properties (To, Tp, Tc, ΔH, and ΔT) differed among cultivars and species. These differences could be related to the homogeneity molecular structure and content of amylose in canihua cultivars and possibly to genotype factor. Polygonal shapes were the predominant shape of starch granules, ranged 1.0-1.4 μm and 0.8-0.9 μm, for amaranth and canihua starches respectively. Amaranth starches swelled quickly to disintegrate partially at the end, contrary to canihua starches. The thermal and pasting properties were correlated between them. SB, CPV, HPV, CS, were correlated to the content of amylose in canihua starches. One amaranth cultivar was significantly different from the others. Thus, according the functional properties differenced both species and some cultivars in each species. Additionally, the amaranth starch has the potential to be used in the food industry where heat and stress are applied such as extrusion, while canihua starches can be used in desserts or in cosmetic uses, based on their functional properties.
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Affiliation(s)
- Jenny Mérida-López
- Centro de Alimentos y Productos Naturales, Universidad Mayor de San Simon, Cochabamba, Bolivia
| | - Cinthia Carola Rojas
- Centro de Alimentos y Productos Naturales, Universidad Mayor de San Simon, Cochabamba, Bolivia
| | - Björn Bergenståhl
- Department of Process and Life Science Engineering Division of Food and Pharma, PO Box 124 SE-221 00, Lund, Sweden
| | - Jeanette Purhagen
- Department of Process and Life Science Engineering Division of Food and Pharma, PO Box 124 SE-221 00, Lund, Sweden
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16
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Nithya A, Vishwakarma S, Dalbhagat CG, Mishra HN. Apparent amylose content positively influences the quality of extruded fortified rice kernels. Carbohydr Polym 2024; 338:122213. [PMID: 38763715 DOI: 10.1016/j.carbpol.2024.122213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 04/17/2024] [Accepted: 04/26/2024] [Indexed: 05/21/2024]
Abstract
The present research studies the impact of apparent amylose content (AAC) on the quality of fortified rice kernels (FRK), a health food designed to combat iron deficiency anemia by fortifying with iron, folic acid, and vitamin B12. Five FRK formulations with varying AAC (0.46-23.89 %) were prepared, and AAC influence on the extruder-system parameter and physicochemical, cooking, and textural properties of FRK was investigated. The torque, die-pressure, length, redness, and cooking time increased with an increase in AAC and were in the range of 12.55-22.81 Nm, 58.31-88.96 bar, 4.58-5.09 mm, 0.35-1.15, and 6.1-11.2 min, respectively. The other parameters, such as the breadth, whiteness index, and cooking loss decreased with an increase in AAC. Except for cohesiveness, all other textural properties of cooked FRK increased with an increase in AAC. These correlations of the FRK properties with AAC were confirmed through multivariate analysis. SEM, XRD, FTIR, and rheology supported the observed AAC trends in FRK properties. SEM showed a reduction in pores and cracks with an increase in AAC. The XRD and FTIR showed an increase in crystallinity with an increase in AAC due to better gelatinization leading to rapid retrogradation. This leads to better physical, cooking, and textural properties of FRK.
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Affiliation(s)
- A Nithya
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India.
| | - Siddharth Vishwakarma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India; Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008, India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
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17
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Chang T, Bian L, Zhang X, Chen S, Lyu Y, Li G, Zhang C. Impacts of transglutaminase on the processing and digestion characteristics of glutinous rice flour: Insight of the interactions between enzymic crossing-linked protein and starch. Food Res Int 2024; 189:114533. [PMID: 38876603 DOI: 10.1016/j.foodres.2024.114533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 05/09/2024] [Accepted: 05/20/2024] [Indexed: 06/16/2024]
Abstract
Glutinous rice is extensively consumed due to its nutritious content and wonderful flavor. However, glutinous rice flour has a high glycemic index, and the storage deterioration of sweet dumplingsissevere. Transglutaminase (TG) was used to cross-link glutinous rice protein and improve the characteristics of glutinous rice products. The findings demonstrated that TG significantly catalysed protein cross-linking to form a dense protein network, reduced the viscosity of glutinous rice paste and improved the thermal stability. The protein network may physically block the access of starch granules to digestive enzymes to lower the digestion rate of starch, and attenuate the damage of ice crystal molecules to the starch structure to improve the freezing stability of starch gels. The cracking rate and water loss of sweet dumplings prepared using glutinous rice flour with TG treated for 60 min reduced significantly. In conclusion, this study broadened the application of TG in starch products.
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Affiliation(s)
- Tingting Chang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Luyao Bian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaoxuan Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Siyu Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yunbin Lyu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Ganghua Li
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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18
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Mogoginta JG, Murai T, Annor GA. Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice ( Oryza sativa). Foods 2024; 13:2422. [PMID: 39123613 PMCID: PMC11312433 DOI: 10.3390/foods13152422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/16/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024] Open
Abstract
Indonesia is arguably a major player in worldwide rice production. Though white rice is the most predominantly cultivated, red, brown, and red rice are also very common. These types of rice are known to have different cooking properties that may be related to differences in their starch properties. Investigating the starch properties, especially the fine structure of their amylopectin, can help understand these differences. This study aims to investigate the starch characteristics of some Indonesian rice varieties by evaluating the starch granule morphology and size, molecular characteristics, amylopectin unit and internal chain profiles, and thermal properties. Starches were extracted from white rice (long grain (IR-64) and short grain (IR-42)), brown rice, red rice, and black rice cultivated in Java Island, Indonesia. IR-42 had the highest amylose content of 39.34% whilst the black rice had the least of 1.73%. The enthalpy of gelatinization and onset temperature of the gelatinization of starch granules were between 3.2 and 16.2 J/g and 60.1 to 73.8 °C, respectively. There were significant differences between the relative molar amounts of the internal chains of the samples. The two white rice and black rice had a significantly higher amount of A-chains, but a lower amount of B-chains and fingerprint B-chains (Bfp) than the brown and red rice. The average chain length (CL), short chain length (SCL), and external chain length (ECL) were significantly longer for the red rice and the black rice in comparison to both the white rice amylopectins. The long chain length (LCL) and internal chain length (ICL) of the sample amylopectins were similar. Rice starches were significantly different in the internal structure but not as much in their amylopectin unit chain profile. These results suggest the differences in their amylopectin clusters and building blocks.
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Affiliation(s)
| | | | - George A. Annor
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA; (J.G.M.); (T.M.)
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19
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Bertoft E, Annor G, Vamadevan V, Lin AHM. On the architecture of starch granules revealed by iodine vapor binding and lintnerization. Part 1: Microscopic examinations. Biopolymers 2024:e23610. [PMID: 38953406 DOI: 10.1002/bip.23610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 05/28/2024] [Accepted: 06/14/2024] [Indexed: 07/04/2024]
Abstract
Structural nature of glucan chains in the amorphous part of granular starch was examined by iodine vapor treatment and lintnerization. Four iodine-stained amylose-containing normal starches and their waxy counterparts were examined under a microscope before, during, and after lintnerization. The presence of amylose retarded the lintnerization rate. The degree of retardation correlated with the structural type of the amylopectin component, suggesting that potato amylopectin (type 4 structure) interacts with amylose in the granules, whereas in barley granules (type 1 structure) the interaction is very weak. The inclusion complexes with iodine were not degraded by the acid treatment. Therefore, the iodine-glucan chain complex formation could be used to study the structural nature of the flexible, amorphous parts of the starch granules. Indeed, at the end of lintnerization, when 20%-30% of the granules remained, substantial amounts of blue-stained complexes were washed out from the granules especially from amylose-containing barley and maize starch, but also from both normal and waxy cassava and potato starch. The complexation with iodine did not affect the rate of lintnerization. This suggested that single helical structures were present during lintnerization also in the absence of iodine and this conformation was the reason for the acid resistance.
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Affiliation(s)
- Eric Bertoft
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
| | - George Annor
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | | | - Amy Hui-Mei Lin
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
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20
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Zhou C, Hu Y, Zhou Y, Yu H, Li B, Yang W, Zhai X, Wang X, Liu J, Wang J, Liu S, Cai J, Shi J, Zou X. Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice. Food Chem 2024; 445:138699. [PMID: 38359566 DOI: 10.1016/j.foodchem.2024.138699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 01/17/2024] [Accepted: 02/05/2024] [Indexed: 02/17/2024]
Abstract
This study investigated the effectiveness of cold-plasma treatment using air and argon as input gas on deactivation of lipolytic enzymes in lightly-milled-rice (LMR). The results showed no significant inactivation in lipase and lipoxygenase using air-plasma. However, using argon as input gas, the residual activities of lipase and lipoxygenase were reduced to 64.51 % and 29.15 % of initial levels, respectively. Argon plasma treatment resulted in more substantial augmentation in peak and breakdown viscosities of LMR starch, suggesting an enhancement in palatability of cooked LMR with increased stickiness and decreased hardness. In contrast to the decrease in volatile compounds in LMR following argon plasma treatment, the concentrations of several prevalent aroma compounds, including 1-hexanol, 1-hexanal, and 2-pentylfuran, exhibited significant increments, reaching 1489.70 ng/g, 3312.10 ng/g, and 58.80 ng/g, respectively. These findings suggest the potential for enhancing various facets of the commercial qualities of LMR by utilizing different input gases during plasma treatment.
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Affiliation(s)
- Chenguang Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Jiangsu Kings Luck Brewer Co Ltd, Lianshui 223411, China
| | - Yuqian Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yaojie Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haoran Yu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Wenli Yang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xin Wang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
| | - Siyao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jianrong Cai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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21
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Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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22
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So̷rensen H, Krcic N, George I, Kocherbitov V. A Structural Study on Absorption of Lysozyme in Amorphous Starch Microspheres. Mol Pharm 2024; 21:3416-3424. [PMID: 38739906 PMCID: PMC11220755 DOI: 10.1021/acs.molpharmaceut.4c00135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 05/03/2024] [Accepted: 05/06/2024] [Indexed: 05/16/2024]
Abstract
The potential of using proteins as drugs is held back by their low stability in the human body and challenge of delivering them to the site of function. Extensive research is focused on drug delivery systems that can protect, carry, and release proteins in a controlled manner. Of high potential are cross-linked degradable starch microspheres (DSMs), as production of these is low-cost and environmentally friendly, and the products are degradable by the human body. Here, we demonstrate that DSMs can absorb the model protein lysozyme from an aqueous solution. At low amounts of lysozyme, its concentration in starch microspheres strongly exceeds the bulk concentration in water. However, at higher protein contents, the difference between concentrations in the two phases becomes small. This indicates that, at lower lysozyme contents, the absorption is driven by protein-starch interactions, which are counteracted by protein-protein electrostatic repulsion at high concentrations. By applying small-angle X-ray scattering (SAXS) to the DSM-lysozyme system, we show that lysozyme molecules are largely unaltered by the absorption in DSM. In the same process, the starch network is slightly perturbed, as demonstrated by a decrease in the characteristic chain to chain distance. The SAXS data modeling suggests an uneven distribution of the protein within the DSM particles, which can be dependent on the internal DSM structure and on the physical interactions between the components. The results presented here show that lysozyme can be incorporated into degradable starch microspheres without any dependence on electrostatic or specific interactions, suggesting that similar absorption would be possible for pharmaceutical proteins.
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Affiliation(s)
- Henrik
Vinther So̷rensen
- Department
of Biomedical Science, Faculty of Health and Society, Malmö University, Malmö 20506, Sweden
- Biofilms
Research Center for Biointerfaces, Malmö
University, Malmö 20506, Sweden
| | - Nedim Krcic
- Magle
Chemoswed AB, Agneslundsvägen
27, Malmö 21215, Sweden
| | - Ian George
- Magle
Chemoswed AB, Agneslundsvägen
27, Malmö 21215, Sweden
| | - Vitaly Kocherbitov
- Department
of Biomedical Science, Faculty of Health and Society, Malmö University, Malmö 20506, Sweden
- Biofilms
Research Center for Biointerfaces, Malmö
University, Malmö 20506, Sweden
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23
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Osman R, Bossu M, Dauvillée D, Spriet C, Liu C, Zeeman SC, D'Hulst C, Bompard C. LIKE EARLY STARVATION 1 interacts with amylopectin during starch biosynthesis. PLANT PHYSIOLOGY 2024; 195:1851-1865. [PMID: 38573555 DOI: 10.1093/plphys/kiae193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 03/08/2024] [Accepted: 03/13/2024] [Indexed: 04/05/2024]
Abstract
Starch is the major energy storage compound in plants. Both transient starch and long-lasting storage starch accumulate in the form of insoluble, partly crystalline granules. The structure of these granules is related to the structure of the branched polymer amylopectin: linear chains of glucose units organized in double helices that align to form semicrystalline lamellae, with branching points located in amorphous regions between them. EARLY STARVATION 1 (ESV1) and LIKE EARLY STARVATION 1 (LESV) proteins are involved in the maintenance of starch granule structure and in the phase transition of amylopectin, respectively, in Arabidopsis (Arabidopsis thaliana). These proteins contain a conserved tryptophan-rich C-terminal domain folded into an antiparallel β-sheet, likely responsible for binding of the proteins to starch, and different N-terminal domains whose structure and function are unknown. In this work, we combined biochemical and biophysical approaches to analyze the structures of LESV and ESV1 and their interactions with the different starch polyglucans. We determined that both proteins interact with amylopectin but not with amylose and that only LESV is capable of interacting with amylopectin during starch biosynthesis. While the C-terminal domain interacts with amylopectin in its semicrystalline form, the N-terminal domain of LESV undergoes induced conformational changes that are probably involved in its specific function of mediating glucan phase transition. These results clarify the specific mechanism of action of these 2 proteins in the biosynthesis of starch granules.
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Affiliation(s)
- Rayan Osman
- Université de Lille, CNRS, UMR 8576-UGSF-Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Mélanie Bossu
- Université de Lille, CNRS, UMR 8576-UGSF-Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - David Dauvillée
- Université de Lille, CNRS, UMR 8576-UGSF-Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Corentin Spriet
- Université de Lille, CNRS, UMR 8576-UGSF-Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
- University Lille, CNRS, Inserm, CHU Lille, Institut Pasteur de Lille, US 41-UAR 2014-PLBS, Lille F-59000, France
| | - Chun Liu
- Institute of Molecular Plant Biology, ETH Zurich, Universitätstrasse 2, 8092 Zurich
| | - Samuel C Zeeman
- Institute of Molecular Plant Biology, ETH Zurich, Universitätstrasse 2, 8092 Zurich
| | - Christophe D'Hulst
- Université de Lille, CNRS, UMR 8576-UGSF-Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Coralie Bompard
- Université de Lille, CNRS, UMR 8576-UGSF-Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
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24
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Zhang D, Kishimoto N. Quantum Chemical Investigation into the Structural Analysis and Calculated Raman Spectra of Amylose Modeled with Linked Glucose Molecules. Molecules 2024; 29:2842. [PMID: 38930907 PMCID: PMC11206574 DOI: 10.3390/molecules29122842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 06/11/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
This study presents a quantum chemical investigation into the structural analysis and calculated Raman spectra of modeled amylose with varying units of linked glucose molecules. We systematically examined the rotation of hydroxymethyl groups and intramolecular hydrogen bonds within these amylose models. Our study found that as the number of linked glucose units increases, the linear structure becomes more complex, resulting in curled, cyclic, or helical structures facilitated by establishing various intramolecular interactions. The hydroxymethyl groups were confirmed to form interactions with oxygen atoms and with hydroxymethyl and hydroxyl groups from adjacent rings in the molecular structures. We identified distinct peaks and selected specific bands applicable in various analytical contexts by comparing their calculated Raman spectra. Representative vibrational modes within selected regions were identified across the different lengths of amylose models, serving as characteristic signatures for linear and more coiled structural conformations. Our findings contribute to a deeper understanding of amylose structures and spectroscopic signatures, with implications for theoretical studies and potential applications. This work provides valuable reference points for the detailed assignment of Raman peaks of amylose structure, facilitating their application in broader research on carbohydrate structures and their associated spectroscopic properties.
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Affiliation(s)
| | - Naoki Kishimoto
- Department of Chemistry, Graduate School of Science, Tohoku University, 6-3, Aoba, Aramaki, Aoba-ku, Sendai 980-8578, Japan;
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25
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Lewandowicz J, Le Thanh-Blicharz J, Szwengiel A. Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping. Molecules 2024; 29:2669. [PMID: 38893543 PMCID: PMC11173837 DOI: 10.3390/molecules29112669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/31/2024] [Accepted: 06/02/2024] [Indexed: 06/21/2024] Open
Abstract
Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics.
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Affiliation(s)
- Jacek Lewandowicz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznan, Poland;
| | - Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznan, Poland;
| | - Artur Szwengiel
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland;
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26
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Chen C, Huang Y, Zhu F. Molecular Basis of the Granular Characteristics of Small-Granule Starch: A Comparative Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12762-12774. [PMID: 38775801 DOI: 10.1021/acs.jafc.4c01561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2024]
Abstract
Small-granule starches (SGSs) have technological advantages over starches of conventional sizes for many applications. The study compared the granular characteristics of three SGSs (from amaranth, quinoa, and taro) with those of maize and potato starches and revealed their molecular basis. The results indicated that the supramolecular architecture of starch granules was not necessarily correlated with granule size. Acid hydrolysis of amaranth and quinoa starches was fast due to not only their small granule sizes but also the defects in the supramolecular structure, to which short external and internal chain lengths of amaranth and quinoa amylopectins contributed. By comparison, the granular architecture of taro starch granules was more stable partly due to the longer external chain length of taro amylopectin. Comparison of the molecular composition of branched subunits (released by using α-amylase of Bacillus amyloliquefaciens) in amylopectins and that in lintnerized starches suggested a significant heterogeneous degradation of amaranth and quinoa starches at supramolecular levels.
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Affiliation(s)
- Chuanjie Chen
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Yilan Huang
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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27
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Tarazi-Riess H, Shani-Levi C, Lesmes U. Heat-moisture and acid treatments can increase levels of resistant starch in arrowroot starch without adversely affecting its prebiotic activity in human colon microbiota. Food Funct 2024; 15:5813-5824. [PMID: 38747641 DOI: 10.1039/d4fo00711e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
Carbohydrates are an important macronutrient whose processing and digestive fate can have numerous beneficial or adverse effects on consumer health. This study investigated the impact of heat-moisture treatments (HMT) and citric acid treatments (CAT) on arrowroot starch (ARS) with a focus on its physicochemical properties, digestibility, and influence on gut microbiota. The results revealed that HMT and CAT did not alter the colloidal characteristics of ARS but significantly affected the balance between amorphous and crystalline regions. Changes in thermal properties, morphology, and particle size were also observed. These can influence ARS shelf life and functional properties in various food applications. Furthermore, certain treatments in both processing methods increased the resistant starch (RS) content of ARS, with HMT for 16 hours at 80 °C and CAT with 0.6 M citric acid, resulting in the most pronounced effects. These changes coincided with reductions in rapidly digestible starch (RDS) levels and improvements in the ratio of slowly digestible starch (SDS) to RDS, which could potentially improve glycemic control. This study also examined the impact of processed ARS on colonic microbiota composition. It found that ARS-derived RS formed under HMT and CAT did not negatively affect the prebiotic potential of the RS fraction. Both treatments were associated with lowering the Firmicutes to Bacteroidetes ratio (F/B), a marker of gut health, and decreasing the relative abundance of Proteobacteria, microbes associated with adverse health effects. Additionally, CAT-derived RS showed a significant increase in the relative abundance of Roseburia, a beneficial gut bacterium. In conclusion, processing ARS through HMT and CAT techniques has the potential for enhancing its RS content, improving its glycemic impact, and positively influencing the gut microbiota composition, potentially contributing to gut health and metabolic well-being.
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Affiliation(s)
- Hila Tarazi-Riess
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
| | - Carmit Shani-Levi
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
| | - Uri Lesmes
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
- Russell Berrie Nanotechnology Institute, Technion-Israel Institute of Technology, 3200003 Haifa, Israel
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28
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Li S, Liu S, Wu H, Zhao W, Zhang A, Li P, Liu J, Yi H. Insights into the starch and proteins molecular structure changes of foxtail millet sourdough: Effect of fermentation from grains of cereal to pre-meal. Int J Biol Macromol 2024; 272:132729. [PMID: 38821307 DOI: 10.1016/j.ijbiomac.2024.132729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 05/05/2024] [Accepted: 05/17/2024] [Indexed: 06/02/2024]
Abstract
This study investigated the effects of foxtail millet sourdough fermentation time (0, 8, 16, and 24 h) on the protein structural properties, thermomechanical, fermentation, dynamic rheological, starch granules crystalline regions molecular mobility, and starch microstructural characteristics. The fermentation led to a significant increase in the concentration of free amino acids from protein hydrolysis. Fourier transform infrared spectroscopy (FTIR) revealed changes in protein secondary structure and the presence of functional groups of different bioactive compounds. The result of thermomechanical properties showed a significant increase in the stability (0.70-0.79 min) and anti-retrogradation ability (2.29-3.14 Nm) of lactic acid bacteria (LAB) sourdough compared to the control dough, showing a wider processing applicability with radar profiler index. In contrast, sourdoughs with lower tan δ values had higher elasticity and strength. Scanning electron microscopy showed that the surface of the starch appeared from smooth to uneven with patchy shapes and cavities, which declined the crystallinity from 34.00 % to 21.57 %, 23.64 %, 25.09 %, and 26.34 % respectively. Fermentation changed the To, Tp, Tc, and ΔH of the starch. The results of the study will have great potential for application in the whole grain sourdough industry.
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Affiliation(s)
- Shaohui Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China; Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Songyan Liu
- Shijiazhuang Livestock Products and Veterinary Feed Quality Testing Center, Shijiazhuang, Hebei 050041, People's Republic of China
| | - Hanmei Wu
- Shijiazhuang Agricultural Product Quality Testing Center, Shijiazhuang, Hebei 050000, People's Republic of China
| | - Wei Zhao
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Aixia Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Pengliang Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China.
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China.
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29
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Shen H, Li J, Chen L, Guo X. Insights into multiscale structure and digestive characteristic of starch from two cultivars of chestnut during kernel development. Int J Biol Macromol 2024; 269:131978. [PMID: 38692537 DOI: 10.1016/j.ijbiomac.2024.131978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 04/17/2024] [Accepted: 04/28/2024] [Indexed: 05/03/2024]
Abstract
Multiscale structure and digestive characteristic of starch during kernel development of Castanea henryi ('Jinzhui' (YS) and 'Baiyan No.1' (WS)) were investigated in this study. Structural analysis revealed that the surface of starch granules became smooth, the amylopectin content decreased (from 71.32 % to 70.47 %, from 71.44 % to 68.37 %, respectively), the chain length distribution of amylopectin reduced (the proportion of B1 chain decreased from 52.35 % to 50.60 %, from 52.22 % to 50.59 %, respectively) while the amorphous and semi-crystalline lamellae of starch increased during development, which was consistent with the decreasing relative crystallinity (from 28.79 % to 24.11 %, from 29.57 % to 23.66 %, respectively) and short-range ordering degree. The degradation of ordered structure further resulted in the increase of digestibility, especially in the late developmental stage, supported by a significant decrease of resistant starch content (from 70.21 % to 61.70 % and from 73.58 % to 58.86 %, respectively). Transcriptome analysis and RT-qPCR were performed to explore the possible molecular mechanisms affecting starch structure. The high expression of several key genes including AGPase, GBSS, SBE, SSS, ISA and PUL in late development stage might be the reason of structural changes during development. The results provided valuable information for starch accumulation during kernel development of Castanea henryi.
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Affiliation(s)
- Haoran Shen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Research Institute for Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Jiaqi Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Research Institute for Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Research Institute for Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Xinbo Guo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Research Institute for Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China.
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30
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Talekar S, Barrow CJ, Nguyen HC, Zolfagharian A, Zare S, Farjana SH, Macreadie PI, Ashraf M, Trevathan-Tackett SM. Using waste biomass to produce 3D-printed artificial biodegradable structures for coastal ecosystem restoration. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 925:171728. [PMID: 38492597 DOI: 10.1016/j.scitotenv.2024.171728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 03/02/2024] [Accepted: 03/13/2024] [Indexed: 03/18/2024]
Abstract
The loss of ecosystem functions and services caused by rapidly declining coastal marine ecosystems, including corals and bivalve reefs and wetlands, around the world has sparked significant interest in interdisciplinary methods to restore these ecologically and socially important ecosystems. In recent years, 3D-printed artificial biodegradable structures that mimic natural life stages or habitat have emerged as a promising method for coastal marine restoration. The effectiveness of this method relies on the availability of low-cost biodegradable printing polymers and the development of 3D-printed biomimetic structures that efficiently support the growth of plant and sessile animal species without harming the surrounding ecosystem. In this context, we present the potential and pathway for utilizing low-cost biodegradable biopolymers from waste biomass as printing materials to fabricate 3D-printed biodegradable artificial structures for restoring coastal marine ecosystems. Various waste biomass sources can be used to produce inexpensive biopolymers, particularly those with the higher mechanical rigidity required for 3D-printed artificial structures intended to restore marine ecosystems. Advancements in 3D printing methods, as well as biopolymer modifications and blending to address challenges like biopolymer solubility, rheology, chemical composition, crystallinity, plasticity, and heat stability, have enabled the fabrication of robust structures. The ability of 3D-printed structures to support species colonization and protection was found to be greatly influenced by their biopolymer type, surface topography, structure design, and complexity. Considering limited studies on biodegradability and the effect of biodegradation products on marine ecosystems, we highlight the need for investigating the biodegradability of biopolymers in marine conditions as well as the ecotoxicity of the degraded products. Finally, we present the challenges, considerations, and future perspectives for designing tunable biomimetic 3D-printed artificial biodegradable structures from waste biomass biopolymers for large-scale coastal marine restoration.
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Affiliation(s)
- Sachin Talekar
- School of Life and Environmental Sciences, Deakin University, Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing, Deakin University, Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | - Colin J Barrow
- School of Life and Environmental Sciences, Deakin University, Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing, Deakin University, Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia.
| | - Hoang Chinh Nguyen
- School of Life and Environmental Sciences, Deakin University, Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | - Ali Zolfagharian
- School of Engineering, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | - Shahab Zare
- School of Engineering, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | | | - Peter I Macreadie
- Deakin Marine Research and Innovation Centre, School of Life and Environmental Sciences, Deakin University, Burwood, Victoria 3125, Australia
| | - Mahmud Ashraf
- School of Engineering, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | - Stacey M Trevathan-Tackett
- Deakin Marine Research and Innovation Centre, School of Life and Environmental Sciences, Deakin University, Burwood, Victoria 3125, Australia
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31
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Wang J, Li Y, Guo X, Zhu K, Wu Z. A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods 2024; 13:1507. [PMID: 38790811 PMCID: PMC11121694 DOI: 10.3390/foods13101507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 05/09/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.
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Affiliation(s)
- Jinrong Wang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Xiaona Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kexue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zijian Wu
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China
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Torp Nielsen M, Roman L, Corredig M. In vitro gastric digestion of polysaccharides in mixed dispersions: Evaluating the contribution of human salivary α-amylase on starch molecular breakdown. Curr Res Food Sci 2024; 8:100759. [PMID: 38764978 PMCID: PMC11101712 DOI: 10.1016/j.crfs.2024.100759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 05/03/2024] [Accepted: 05/03/2024] [Indexed: 05/21/2024] Open
Abstract
The aim of this work was to investigate the impact of the addition of salivary α-amylase on starch hydrolysis in protein-containing dispersions during an in vitro digestion process. In vitro digestion provides useful insights on the fate of nutrients during gastro-intestinal transit in complex food matrices, an important aspect to consider when developing highly nutritious foods. Many foods contain polysaccharides, and as their disruption in the gastric stage is limited, salivary α-amylase is often neglected in in vitro studies. A reference study on the effect of salivary α-amylase using one of the most advanced and complex in vitro digestion models (INFOGEST) is, however, not available. Hence, this work reports the gastrointestinal breakdown of three mixed dispersions containing whey protein isolate with different polysaccharides: potato starch, pectin from citrus peel and maize starch. The latter was also studied after heating. No polysaccharide or salivary α-amylase-dependent effect on protein digestion was found, based on the free NH2 and SDS-PAGE. However, in the heat-treated samples, the addition of salivary α-amylase showed a significantly higher starch hydrolysis compared to the sample without α-amylase, due to the gelatinization of the starch granules, which improved the accessibility of the starch molecules to the enzyme. This work demonstrated that the presence of different types of polysaccharides does not affect protein digestion, but also it emphasizes the importance of considering the influence of processing on food structure and its digestibility, even in the simplest model systems.
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Affiliation(s)
- M. Torp Nielsen
- Aarhus University, Department of Food Science, CiFOOD Center for Innovative Foods, Agro Food Park 48, 8200, Aarhus N, Denmark
| | | | - M. Corredig
- Aarhus University, Department of Food Science, CiFOOD Center for Innovative Foods, Agro Food Park 48, 8200, Aarhus N, Denmark
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Saxby SM, Dong L, Ho KKHY, Lee CN, Wall M, Li Y. Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study. J Food Sci 2024; 89:2629-2644. [PMID: 38578118 DOI: 10.1111/1750-3841.17053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 03/08/2024] [Accepted: 03/12/2024] [Indexed: 04/06/2024]
Abstract
Taro (Colocasia esculenta) flour is a viable carbohydrate alternative and a functional additive for food formulation; however, different taro varieties may possess distinct characteristics that may influence their suitability for food production. This study evaluated the nutritional, physicochemical, and functional properties of flours from five Hawaiian taro varieties: Bun-Long, Mana Ulu, Moi, Kaua'i Lehua, and Tahitian. Tahitian, Bun-long, and Moi had high total starch contents of 40.8, 38.9, and 34.1 g/100 g, respectively. Additionally, Moi had the highest neutral detergent fiber (25.5 g/100 g), lignin (1.39 g/100 g), and cellulose (5.31 g/100 g). In terms of physicochemical properties, Tahitian showed the highest water solubility index (33.3 g/100 g), while Tahitian and Moi exhibited the two highest water absorption indices (5.81 g/g and 5.68 g/g, respectively). Regarding functional properties, Tahitian had the highest water absorption capacity (3.48 g/g), and Tahitian and Moi had the two highest oil absorption capacities (3.15 g/g and 2.68 g/g, respectively). Therefore, the flours from these Hawaiian taro varieties possess promising characteristics that could enhance food quality when used as alternative additives in food processing.
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Affiliation(s)
- Solange M Saxby
- Department of Human Nutrition, Food and Animal Sciences, University of Hawai'i at Mānoa, Honolulu, Hawaii, USA
- Community and Family Medicine Department, Dartmouth Health, Lebanon, New Hampshire, USA
| | - Lianger Dong
- Department of Human Nutrition, Food and Animal Sciences, University of Hawai'i at Mānoa, Honolulu, Hawaii, USA
- School of Life Sciences, Shanghai University, Baoshan, Shanghai, China
| | - Kacie K H Y Ho
- Department of Human Nutrition, Food and Animal Sciences, University of Hawai'i at Mānoa, Honolulu, Hawaii, USA
| | - Chin N Lee
- Department of Human Nutrition, Food and Animal Sciences, University of Hawai'i at Mānoa, Honolulu, Hawaii, USA
| | - Marisa Wall
- Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, Hilo, Hawaii, USA
| | - Yong Li
- Department of Human Nutrition, Food and Animal Sciences, University of Hawai'i at Mānoa, Honolulu, Hawaii, USA
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Mowafy S, Liu Y. High-humidity hot-air impingement blanching conditions for the inhibition of potato-browning enzymes and for quality retention. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2679-2691. [PMID: 37994162 DOI: 10.1002/jsfa.13153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 10/18/2023] [Accepted: 11/23/2023] [Indexed: 11/24/2023]
Abstract
BACKGROUND Potato is an important non-cereal crop. It provides carbohydrates, a major source of energy in the human diet. Blanching during the processing of fresh fruits and vegetables is essential for their preservation. High-humidity hot-air impingement blanching (HHAIB) is a promising emerging technology for pretreating different food materials. This research aimed to identify the optimum HHAIB conditions for the inhibition of potato-browning enzymes, maintaining their nutritional and physical quality, and to compare this with conventional hot-water blanching (HWB). RESULTS Polyphenol oxidase (PPO) inactivation, total phenol content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, color, textural attributes, thermal properties, microstructure, and particles crystallinity were evaluated. The relative humidity (RH), temperature, and duration of HHAIB required for PPO inactivation (2.59%) were 50%, 105 °C, and 4 min, respectively, which resulted in a complete gelatigination of potato starches, based on the thermal properties and the microstrcture of the blanched potatoes. These conditions led to improvements in TPC to 312.54 μg GAE.g-1 FP, DPPH scavenging to 1.99 μmol TE.g-1 FP, as well as enhancements in color and crystallinity. When HHAIB was conducted at lower temperatures (85 and 95 °C) there were negative effects on the blanched potatoes' color and crystallinity, along with a non-safe level of PPO activity. CONCLUSION High-humidity hot-air impingement blanching was superior to HWB, inhibiting PPO, maintaining nutrients, and preserving physical properties, especially under the optimum conditions revealed by the principal component analysis. It provides an excellent technique for blanching and pretreating potatoes, preserving them, and maintaining their quality. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Samir Mowafy
- College of Engineering, China Agricultural University, Beijing, China
- Agricultural and Biosystems Engineering Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing, China
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Zhu J, Han L, Wang M, Yang J, Fang Y, Zheng Q, Zhang X, Cao J, Hu B. Formation, influencing factors, and applications of internal channels in starch: A review. Food Chem X 2024; 21:101196. [PMID: 38370305 PMCID: PMC10869744 DOI: 10.1016/j.fochx.2024.101196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 01/28/2024] [Accepted: 02/03/2024] [Indexed: 02/20/2024] Open
Abstract
Starch, a natural polymer, has a complex internal structure. Some starches, such as corn and wheat starches, have well-developed surface pores and internal channels. These channel structures are considered crucial in connecting surface stomata and internal cavities and have adequate space for loading guest molecules. After processing or modification, the starch-containing channel structures can be used for food and drug encapsulation and delivery. This article reviews the formation and determination of starch internal channels, and the influence of different factors (such as starch species and processing conditions) on the channel structure. It also discusses relevant starch preparation methods (physical, chemical, enzymatic, and synergistic), and the encapsulation effect of starch containing internal channels on different substances. In addition, the role of internal channels in regulating the starch digestion rate and other aspects is also discussed here. This review highlights the significant multifunctional applications of starch with a channel structure.
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Affiliation(s)
- Junzhe Zhu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Lingyu Han
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Meini Wang
- School of Life Science, College of Liberal Arts and Sciences, University of Westminster, United Kingdom
| | - Jixin Yang
- Faculty of Arts, Science and Technology, Wrexham Glyndwr University, Wrexham, United Kingdom
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Qiuyue Zheng
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Xiaobo Zhang
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Jijuan Cao
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Bing Hu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
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Yan X, McClements DJ, Luo S, Ye J, Liu C. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38532611 DOI: 10.1080/10408398.2024.2334269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
Fermentation is one of the oldest food processing techniques known to humans and cereal fermentation is still widely used to create many types of foods and beverages. Starch is a major component of cereals and the changes in its structure and function during fermentation are of great importance for scientific research and industrial applications. This review summarizes the preparation of fermented cereals and the effects of fermentation on the structure, properties, and application of cereal starch in foods. The most important factors influencing cereal fermentation are pretreatment, starter culture, and fermentation conditions. Fermentation preferentially hydrolyzes the amorphous regions of starch and fermented starches have a coarser appearance and a smaller molecular weight. In addition, fermentation increases the starch gelatinization temperature and enthalpy and reduces the setback viscosity. This means that fermentation leads to a more stable and retrogradation-resistant structure, which could expand its application in products prone to staling during storage. Furthermore, fermented cereals have potential health benefits. This review may have important implications for the modulation of the quality and nutritional value of starch-based foods through fermentation.
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Affiliation(s)
- Xudong Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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37
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Liu J, Zhu Y, Yang K, Song J, Xu T, Dai Z. Endosperm and amyloplast development in waxy wheat cultivars. PROTOPLASMA 2024; 261:197-212. [PMID: 37653162 DOI: 10.1007/s00709-023-01889-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 08/07/2023] [Indexed: 09/02/2023]
Abstract
The endosperm is an essential part of wheat grains, and the accumulation of amyloplasts in endosperm determines the quality of wheat. Because waxy wheat has a special starch quality, there is a need to understand differences in endosperm and starch morphologies among waxy wheat cultivars. This study investigated differences in the endosperm and amyloplasts of two near-isogenic lines (Shimai19-P and Shimai19-N) and the wheat cultivar Shimai19 during various growth stages using light microscopy and scanning electron microscopy. At 8 days after pollination (DAP), with endosperm development, the amyloplast distributions in the different endosperm regions of the three wheat varieties were in the following order: center of ventral endosperm > subaleurone of ventral endosperm > center of dorsal endosperm > modified aleurone > subaleurone of dorsal endosperm. At 16 DAP, small amyloplasts appeared in the endosperm cells in all three wheat cultivars; subsequently, endosperm cell development until maturity was more rapid in Shimai19-N than in the other varieties. This study revealed variations in amyloplast accumulation among endosperm regions and waxy wheat varieties during wheat grain development, which improved the understanding of nutrient accumulation and nutrient transfer of wheat grains.
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Affiliation(s)
- Juan Liu
- Dezhou University, Dezhou, 253023, Shandong, People's Republic of China
| | - Yuangang Zhu
- Dezhou University, Dezhou, 253023, Shandong, People's Republic of China
| | - Kaibo Yang
- Dezhou University, Dezhou, 253023, Shandong, People's Republic of China
| | - Jian Song
- Dezhou University, Dezhou, 253023, Shandong, People's Republic of China
| | - Tisen Xu
- Dezhou University, Dezhou, 253023, Shandong, People's Republic of China
| | - Zhongmin Dai
- Dezhou University, Dezhou, 253023, Shandong, People's Republic of China.
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38
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Mulargia LI, Lemmens E, Korompokis K, Reyniers S, Gebruers K, Goos P, Gamboa Carlosama NA, Wouters AGB, Delcour JA. Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach. Food Chem 2024; 435:137601. [PMID: 37776657 DOI: 10.1016/j.foodchem.2023.137601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 09/01/2023] [Accepted: 09/24/2023] [Indexed: 10/02/2023]
Abstract
An I-optimal response surface experimental design revealed impacts of dough moisture content (DMC, 14-22%) and level of wheat flour substitution (10-50%) by wheat gluten and one of six different native starches [wheat, (waxy) maize, rice, potato, pea] on sugar-snap cookie starch thermal properties, in vitro starch digestion, dough and cookie hardness and spread ratio. Increasing DMCs from 14 to 22% increased the cookie starch digestion rate constants of each starch source used. A linear increase of the constant by 25-30% across the 14 to 22% DMC range for all starches was predicted and validated. That cookie spread and hardness were related to the water retention capacity of the native starches used suggested that they underwent limited changes during baking. For each starch examined, formulations were optimized to lower in vitro starch digestion rate and extent, and cookie hardness, while maximizing dough spread ratio.
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Affiliation(s)
- Leonardo I Mulargia
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Kurt Gebruers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Peter Goos
- Department of Biosystems, Division of Mechatronics, Biostatistics and Sensors (MeBioS), B-3001 Leuven, Belgium.
| | - Nicolas Andres Gamboa Carlosama
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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39
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Ichinose J, Oba K, Arase Y, Kaneshiro J, Tate SI, Watanabe TM. Quantitative prediction of rice starch digestibility using Raman spectroscopy and multivariate calibration analysis. Food Chem 2024; 435:137505. [PMID: 37837895 DOI: 10.1016/j.foodchem.2023.137505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 10/16/2023]
Abstract
Digestibility is an important characteristic of rice starch. It is affected by the growing environment, such as temperature and soil, so that even in the same genetic cultivar the digestibility of each product will be different. Here, we predicted rice starch digestibility by Raman scattering spectroscopy. A partial least squares (PLS) regression analysis was performed between biochemically quantified digestibility index values and Raman scattering spectra of purified starch from rice samples of different cultivars and growing conditions. The prediction model obtained by analyzing the individual cultivars was able to predict digestibility with a high accuracy, with an R2 of 0.95 and RMSEP of 0.43, whereas a mixture of all cultivars resulted in more than two times worse accuracy. Our finding suggests that the molecular structures affecting digestibility fluctuate depending on the growing environment while maintaining a unique balance regulated by cultivar-specific starch synthesis mechanisms.
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Affiliation(s)
- Junya Ichinose
- Laboratory for Comprehensive Bioimaging, RIKEN Center for Biosystems Dynamics Research, Kobe, Japan.
| | - Kenji Oba
- Hiroshima Prefectural Technology Research Institute Agricultural Technology Research Center, Hiroshima, Japan
| | - Yuya Arase
- Hiroshima Prefectural Technology Research Institute Food Technology Research Center, Hiroshima, Japan
| | - Junichi Kaneshiro
- Laboratory for Comprehensive Bioimaging, RIKEN Center for Biosystems Dynamics Research, Kobe, Japan
| | - Shin-Ichi Tate
- Department of Mathematical and Life Sciences, Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan; Research Center for the Mathematics on Chromatin Live Dynamics (RcMcD), Hiroshima University, Higashi-Hiroshima, Japan; International Institute for Sustainability with Knotted Chiral Meta Matter (WPI-SKCM2), Hiroshima University, Higashi-Hiroshima, Japan
| | - Tomonobu M Watanabe
- Laboratory for Comprehensive Bioimaging, RIKEN Center for Biosystems Dynamics Research, Kobe, Japan; Department of Stem Cell Biology, Research Institute for Radiation Biology and Medicine, Hiroshima University, Hiroshima, Japan
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40
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Nybro Dansholm C, Meier S, Beeren SR. Amylose Dimerization in Solution Can Be Studied Using a Model System. Chembiochem 2024; 25:e202300832. [PMID: 38220779 DOI: 10.1002/cbic.202300832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 01/05/2024] [Accepted: 01/12/2024] [Indexed: 01/16/2024]
Abstract
Amylose, the linear polymer of α-1,4-linked glucopyranose units, is known to crystallize as a parallel double helix, but evidence of this duplex forming in solution has remained elusive for decades. We show how the dimerization of short amylose chains can be detected in solution using NMR spectroscopy when the glucans are labeled at the reducing-end with an aromatic moiety that overcomes chemical shift degeneracy leading to distinct signals for the single-stranded and duplex amylose. A set of α-1,4 glucans with varying lengths of 6, 12, 18, and 22 glucose units and a 4-aminobenzamide label were synthesized, enabling the first systematic thermodynamic study of the association of amylose in solution. The dimerization is enthalpically driven, entropically unfavorable and beyond a minimum length of 12, each additional pair of glucose residues stabilizes the duplex by 0.85 kJ mol-1 . This fundamental knowledge provides a basis for a quantitative understanding of starch structure, gelation and enzymatic digestion, and lays the foundations for the strategic use of α-1,4-glucans in the development of self-assembled materials.
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Affiliation(s)
- Charlotte Nybro Dansholm
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
| | - Sebastian Meier
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
| | - Sophie R Beeren
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
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41
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Zarski A, Kapusniak K, Ptak S, Rudlicka M, Coseri S, Kapusniak J. Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities. Polymers (Basel) 2024; 16:597. [PMID: 38475281 DOI: 10.3390/polym16050597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).
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Affiliation(s)
- Arkadiusz Zarski
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Kamila Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sylwia Ptak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Magdalena Rudlicka
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sergiu Coseri
- "Petru Poni" Institute of Macromolecular Chemistry, Romanian Academy, 41 A, Gr. Ghica Voda Alley, 700487 Iasi, Romania
| | - Janusz Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
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42
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Yu Y, Pan Y, Shen Y, Tian J, Zhang R, Guo W, Li C, Shum HC. Vascular network-inspired fluidic system (VasFluidics) with spatially functionalizable membranous walls. Nat Commun 2024; 15:1437. [PMID: 38365901 PMCID: PMC10873510 DOI: 10.1038/s41467-024-45781-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Accepted: 01/31/2024] [Indexed: 02/18/2024] Open
Abstract
In vascular networks, the transport across different vessel walls regulates chemical compositions in blood over space and time. Replicating such trans-wall transport with spatial heterogeneity can empower synthetic fluidic systems to program fluid compositions spatiotemporally. However, it remains challenging as existing synthetic channel walls are typically impermeable or composed of homogeneous materials without functional heterogeneity. This work presents a vascular network-inspired fluidic system (VasFluidics), which is functionalizable for spatially different trans-wall transport. Facilitated by embedded three-dimensional (3D) printing, elastic, ultrathin, and semipermeable walls self-assemble electrostatically. Physicochemical reactions between fluids and walls are localized to vary the trans-wall molecules among separate regions, for instance, by confining solutions or locally immobilizing enzymes on the outside of channels. Therefore, fluid compositions can be regulated spatiotemporally, for example, to mimic blood changes during glucose absorption and metabolism. Our VasFluidics expands opportunities to replicate biofluid processing in nature, providing an alternative to traditional fluidics.
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Affiliation(s)
- Yafeng Yu
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam Road, Hong Kong (SAR), China
| | - Yi Pan
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam Road, Hong Kong (SAR), China
- Institute of Biomedical Engineering, College of Medicine, Southwest Jiaotong University, Chengdu, 610031, China
| | - Yanting Shen
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam Road, Hong Kong (SAR), China
| | - Jingxuan Tian
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam Road, Hong Kong (SAR), China
- Advanced Biomedical Instrumentation Centre, Hong Kong Science Park, Shatin, New Territories, Hong Kong (SAR), China
| | - Ruotong Zhang
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam Road, Hong Kong (SAR), China
| | - Wei Guo
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam Road, Hong Kong (SAR), China
- Advanced Biomedical Instrumentation Centre, Hong Kong Science Park, Shatin, New Territories, Hong Kong (SAR), China
| | - Chang Li
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam Road, Hong Kong (SAR), China
| | - Ho Cheung Shum
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam Road, Hong Kong (SAR), China.
- Advanced Biomedical Instrumentation Centre, Hong Kong Science Park, Shatin, New Territories, Hong Kong (SAR), China.
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Li Q, Liu Y, Li Y, Rao L, Zhao L, Wang Y, Liao X. Unravelling the anthocyanin-binding capacity of native starches from different botanical origins. Food Chem 2024; 434:137390. [PMID: 37716141 DOI: 10.1016/j.foodchem.2023.137390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 08/28/2023] [Accepted: 09/01/2023] [Indexed: 09/18/2023]
Abstract
In this study, the cyanidin-3-O-glucoside (C3G)-binding capacities of three native starches were investigated. While potato starch had the largest binding capacity of 0.34 mg/100 mg, corn and pea starch had binding capacities of 0.17 and 0.06 mg/100 mg. Confocal microscopy confirmed the binding results and revealed close associations between the surface properties and binding capacities. These findings were further substantiated with wettability and gelatinization results. The morphological observations showed that corn starch had advantageous particle sizes and more surface gullies, providing more opportunities to bind C3G. The zeta potential results, however, indicated that potato starch had the highest negative surface charges (-24 mV). These favorable electronic characteristics were believed to be responsible for the strongest electrostatic interactions. Hydrogen bonds, however, had a negligible effect on the formation of complexes. Overall, the negative surface charges and specific surface areas of the native starches were the most important factors determining C3G-binding capacities.
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Affiliation(s)
- Qin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yan Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yuwan Li
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
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44
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He M, Zhang M, Gao T, Chen L, Liu Y, Huang Y, Teng F, Li Y. Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties. Food Chem 2024; 434:137433. [PMID: 37741241 DOI: 10.1016/j.foodchem.2023.137433] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 09/02/2023] [Accepted: 09/07/2023] [Indexed: 09/25/2023]
Abstract
The effect of different corn starch (CS) concentrations on the gel formation of soybean isolate protein (SPI) was investigated. Moreover, the texture, rheological properties of the gel were determined, and the spatial structure and interactions of the composite gel system were analyzed. The composite system transitioned from liquid to solid-like with an increase in the CS concentration and did not backflow when inverted for 24 h. With the addition of CS, the gel strength, water holding capacity (WHC), G', and G'' increased significantly. The maximum was reached at 10 % starch concentration with gel strength of (228.96 ± 29.86) g and WHC of (98.93 ± 2.02) %. According to low-field 1H nuclear magnetic resonance (LF-NMR) results, CS has a high water absorption capacity, which improved the WHC. The scanning electron microscopy results revealed that composite gels with a high CS concentration had a more dense and small void network structure. According to the results of molecular force interaction, infrared spectroscopy, Raman spectroscopy, and free sulfhydryl group analysis, the added starch promoted the unfolding of SPI molecules, exposure of hydrophobic groups, transformation of free sulfhydryl groups into disulfide bonds, and hydrogen bond formation. Hydrophobic interactions, disulfide bonding, and hydrogen bonding function together to form the SPI-CS composite gel system. The study results provide the basis for applying soy protein and CS gels.
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Affiliation(s)
- Mingyu He
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Meng Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tian Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Le Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yue Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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45
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Otálora González CM, Felix M, Bengoechea C, Flores S, Gerschenson LN. Development and Characterization of Edible Films Based on Cassava Starch Modified by Corona Treatment. Foods 2024; 13:468. [PMID: 38338603 PMCID: PMC10855232 DOI: 10.3390/foods13030468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 01/26/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
Corona treatment (CT), a surface treatment widely used in the plastic industry, can be used to alter the properties of cassava starch. In the present work, CT was performed on dry granular starch (DS), water-suspended humid granular starch (HS), and gelatinized starch (GS). Different properties and structural characteristics of treated starches were studied. A lowering in pH was generally observed after CT and the rheological properties depended on the starch presentation. A reinforcement of DS and HS samples after CT was deduced from higher viscosity values in flow assays and viscoelastic moduli, but weak gels were obtained when CT was applied to GS. Changes in the A-type polymorphic structure, as well as a drop in relative crystallinity, were produced by CT for DS and HS. Additionally, changes in O-H and C-O-C FTIR bands were observed. Therefore, CT can be applied for starch modification, producing predominantly cross-linking in the DS and de-polymerization in the HS. Casting films made from the modified DS showed higher tensile strength and lower hydrophilicity, solubility, water absorption capacity, and water vapor permeability. Thus, the DS cross-linking induced by CT improved mechanical characteristics and hydrophobicity in edible films, which can be better used as packaging materials.
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Affiliation(s)
- Carlos Mauricio Otálora González
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2620, Buenos Aires 1428, Argentina; (C.M.O.G.); (S.F.); (L.N.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
| | - Manuel Felix
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain;
| | - Carlos Bengoechea
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain;
| | - Silvia Flores
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2620, Buenos Aires 1428, Argentina; (C.M.O.G.); (S.F.); (L.N.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
| | - Lía Noemí Gerschenson
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2620, Buenos Aires 1428, Argentina; (C.M.O.G.); (S.F.); (L.N.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
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46
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Shahbazi M, Jäger H, Ettelaie R, Chen J, Mohammadi A, Kashi PA, Ulbrich M. A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system. Curr Res Food Sci 2024; 8:100686. [PMID: 38380133 PMCID: PMC10878850 DOI: 10.1016/j.crfs.2024.100686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 01/07/2024] [Accepted: 01/22/2024] [Indexed: 02/22/2024] Open
Abstract
Hierarchically porous structures combine microporosity, mesoporosity, and microporosity to enhance pore accessibility and transport, which are crucial to develop high performance materials for biofabrication, food, and pharmaceutical applications. This work aimed to develop a 4D-printed smart hierarchical macroporous structure through 3D printing of Pickering-type high internal phase emulsions (Pickering-HIPEs). The key was the utilization of surface-active (hydroxybutylated) starch nanomaterials, including starch nanocrystals (SNCs) (from waxy maize starch through acid hydrolysis) or starch nanoparticles (SNPs) (obtained through an ultrasound treatment). An innovative procedure to fabricate the functionalized starch nanomaterials was accomplished by grafting 1,2-butene oxide using a cold plasma technique to enhance their surface hydrophobicity, improving their aggregation, and thus attaining a colloidally stabilized Pickering-HIPEs with a low concentration of each surface-active starch nanomaterial. A flocculation of droplets in Pickering-HIPEs was developed after the addition of modified SNCs or SNPs, leading to the formation of a gel-like structure. The 3D printing of these Pickering-HIPEs developed a highly interconnected large pore structure, possessing a self-assembly property with thermoresponsive behavior. As a potential drug delivery system, this thermoresponsive macroporous 3D structure offered a lower critical solution temperature (LCST)-type phase transition at body temperature, which can be used in the field of smart releasing of bioactive compounds.
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Affiliation(s)
- Mahdiyar Shahbazi
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190, Vienna, Austria
| | - Henry Jäger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190, Vienna, Austria
| | - Rammile Ettelaie
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Jianshe Chen
- Food Oral Processing Laboratory, School of Food Science & Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Adeleh Mohammadi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 4913815739, Iran
| | - Peyman Asghartabar Kashi
- Faculty of Biosystem, College of Agricultural and Natural Resources, Tehran University, 31587-77871, Karaj, Iran
| | - Marco Ulbrich
- Department of Food Technology and Food Chem., Chair of Food Process Engineering, Technische Universität Berlin, OfficeTK1, Ackerstraße 76, 13355, Berlin, Germany
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47
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Xiang M, Cheng Z, Chen Y, Qiao D, Zhao S, Xi G, Wang Q, Zhang B. Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix. Int J Biol Macromol 2024; 258:128976. [PMID: 38145694 DOI: 10.1016/j.ijbiomac.2023.128976] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 12/11/2023] [Accepted: 12/20/2023] [Indexed: 12/27/2023]
Abstract
Staple foods with starch and protein components are usually consumed after thermal processing. To date, how including protein hydrolysates (with varied hydrolysis degrees) tailors the structure and digestion features of starch-based matrix with thermal processing has not yet been sufficiently understood. Here, corn starch (CS), soy protein isolate (SPI), and soy protein isolate hydrolysates (SPIH) with different hydrolysis time (5-60 min) were used to prepare starch-based binary matrices. With the addition of SPI or SPIH during thermal processing, the resultant binary systems exhibited higher thermal stability (breakdown visibility was increased by 1.9-10.8 times), denser networks, and fewer short-range orders (R995/1022 was decreased by up to 15.3 %). These structural changes allowed an inhibited starch digestion within the binary system, especially with increased SPI or SPIH content. Compared with CS, the content of resistant starch (RS) for CS-SPI binary complex (10:3 w/w) increased from 9.89 % to 16.69 %. Compared to SPI, SPIH inclusion displayed a stronger inhibitory effect on starch digestion since the reduced molecule size of SPIH probably enhanced its interplays with starch or amylase. For instance, the 10:3 w/w starch-SPIH 60 binary matrix possessed the highest RS content (19.07 %).
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Affiliation(s)
- Mengqian Xiang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zihang Cheng
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yanyu Chen
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gaolei Xi
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Qiuling Wang
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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48
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Photenhauer AL, Villafuerte-Vega RC, Cerqueira FM, Armbruster KM, Mareček F, Chen T, Wawrzak Z, Hopkins JB, Vander Kooi CW, Janeček Š, Ruotolo BT, Koropatkin NM. The Ruminococcus bromii amylosome protein Sas6 binds single and double helical α-glucan structures in starch. Nat Struct Mol Biol 2024; 31:255-265. [PMID: 38177679 PMCID: PMC11081458 DOI: 10.1038/s41594-023-01166-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Accepted: 10/27/2023] [Indexed: 01/06/2024]
Abstract
Resistant starch is a prebiotic accessed by gut bacteria with specialized amylases and starch-binding proteins. The human gut symbiont Ruminococcus bromii expresses Sas6 (Starch Adherence System member 6), which consists of two starch-specific carbohydrate-binding modules from family 26 (RbCBM26) and family 74 (RbCBM74). Here, we present the crystal structures of Sas6 and of RbCBM74 bound with a double helical dimer of maltodecaose. The RbCBM74 starch-binding groove complements the double helical α-glucan geometry of amylopectin, suggesting that this module selects this feature in starch granules. Isothermal titration calorimetry and native mass spectrometry demonstrate that RbCBM74 recognizes longer single and double helical α-glucans, while RbCBM26 binds short maltooligosaccharides. Bioinformatic analysis supports the conservation of the amylopectin-targeting platform in CBM74s from resistant-starch degrading bacteria. Our results suggest that RbCBM74 and RbCBM26 within Sas6 recognize discrete aspects of the starch granule, providing molecular insight into how this structure is accommodated by gut bacteria.
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Affiliation(s)
- Amanda L Photenhauer
- Department of Microbiology & Immunology, University of Michigan Medical School, Ann Arbor, MI, USA
| | | | - Filipe M Cerqueira
- Department of Microbiology & Immunology, University of Michigan Medical School, Ann Arbor, MI, USA
| | - Krista M Armbruster
- Department of Microbiology & Immunology, University of Michigan Medical School, Ann Arbor, MI, USA
| | - Filip Mareček
- Laboratory of Protein Evolution, Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Tiantian Chen
- Department of Biochemistry and Molecular Biology, College of Medicine, University of Florida, Gainesville, FL, USA
| | - Zdzislaw Wawrzak
- Northwestern Synchrotron Research Center-LS-CAT, Northwestern University, Argonne, IL, USA
| | - Jesse B Hopkins
- The Biophysics Collaborative Access Team (BioCAT), Department of Biological, Chemical, and Physical Sciences, Illinois Institute of Technology, Chicago, IL, USA
| | - Craig W Vander Kooi
- Department of Biochemistry and Molecular Biology, College of Medicine, University of Florida, Gainesville, FL, USA
| | - Štefan Janeček
- Laboratory of Protein Evolution, Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovakia
| | | | - Nicole M Koropatkin
- Department of Microbiology & Immunology, University of Michigan Medical School, Ann Arbor, MI, USA.
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49
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Shao M, Junejo SA, Zhang B, Huang Q. Effects of explosion puffing on the native structural organization and oil adsorption properties of starch. Carbohydr Polym 2024; 324:121518. [PMID: 37985054 DOI: 10.1016/j.carbpol.2023.121518] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 10/11/2023] [Accepted: 10/18/2023] [Indexed: 11/22/2023]
Abstract
The effects of explosion puffing (EP) on the native structural organization (i.e., thermal properties, crystalline structure, short-range order, granule morphology and powder properties) and oil adsorption properties of puffed starch (PS) were investigated. The results showed that EP treatment could decrease the melting enthalpy of starch double helices and increase the V-type crystallinity. The highest V-type crystallinity (24.7 %) was obtained when the puffing pressure was 0.4 MPa and the starch:ethanol:water ratio was 1:2:1 (w/w). By controlling the puffing conditions, EP treatment can alter the morphology, and increase the particle size, flowability and specific surface area of PS. The high amorphous proportion and porous sheet structure of PS resulted in the highest oil adsorption capacity when the starch:ethanol:water ratio was 1:1:1 (w/w). Pearson correlation analysis showed that oil adsorption capacity was significantly and positively correlated with the 1022/995 cm-1 value and V-type crystallinity, but negatively correlated with bulk density and angle of repose. Furthermore, oil retention capacity was strongly dependent on V-type crystallinity. These findings demonstrated that EP is an innovative technology with the potential to enhance the V-type crystallinity and adsorption performance of starch.
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Affiliation(s)
- Miao Shao
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Shahid Ahmed Junejo
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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50
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Silva Lagos L, Klostermann CE, López-Velázquez G, Fernández-Lainez C, Leemhuis H, Oudhuis AACML, Buwalda P, Schols HA, de Vos P. Crystal type, chain length and polydispersity impact the resistant starch type 3 immunomodulatory capacity via Toll-like receptors. Carbohydr Polym 2024; 324:121490. [PMID: 37985084 DOI: 10.1016/j.carbpol.2023.121490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 10/04/2023] [Accepted: 10/12/2023] [Indexed: 11/22/2023]
Abstract
Food ingredients that can activate and improve immunological defense, against e.g., pathogens, have become a major field of research. Resistant starches (RSs) can resist enzymes in the upper gastrointestinal (GI) tract and induce health benefits. RS-3 physicochemical characteristics such as chain length (DP), A- or B-type crystal, and polydispersity index (PI) might be crucial for immunomodulation by activating human toll-like receptors (hTLRs). We hypothesize that crystal type, DP and PI, alone or in combination, impact the recognition of RS-3 preparations by hTLRs leading to different RS-3 immunomodulatory effects. We studied the activation of hTLR2, hTLR4, and hTLR5 by 0.5, 1 and 2 mg/mL of RS-3. We found strong activation of hTLR2-dependent NF-kB activation with PI <1.25, DP 18 as an A- or B-type crystal. At different doses, NF-kB activation was increased from 6.8 to 7.1 and 10-fold with A-type and 6.2 to 10.2 and 14.4-fold with B-type. This also resulted in higher cytokine production in monocytes. Molecular docking, using amylose-A and B, demonstrated that B-crystals bind hTLR2 promoting hTLR2-1 dimerization, supporting the stronger effects of B-type crystals. Immunomodulatory effects of RS-3 are predominantly hTLR2-dependent, and activation can be tailored by managing crystallinity, chain length, and PI.
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Affiliation(s)
- Luis Silva Lagos
- Immunoendocrinology, Department of Pathology and Medical Biology, University Medical Center Groningen, Groningen, the Netherlands.
| | - Cynthia E Klostermann
- Biobased Chemistry and Technology, Wageningen University & Research, Wageningen, the Netherlands
| | - Gabriel López-Velázquez
- Laboratorio de Biomoléculas y Salud Infantil, Instituto Nacional de Pediatría, Cuidad de México, Mexico
| | - Cynthia Fernández-Lainez
- Immunoendocrinology, Department of Pathology and Medical Biology, University Medical Center Groningen, Groningen, the Netherlands; Laboratorio de Errores innatos del Metabolismo y Tamiz, Instituto Nacional de Pediatría, Ciudad de México, Mexico
| | - Hans Leemhuis
- Innovation Center, Royal Avebe, Groningen, the Netherlands
| | | | - Piet Buwalda
- Biobased Chemistry and Technology, Wageningen University & Research, Wageningen, the Netherlands; Innovation Center, Royal Avebe, Groningen, the Netherlands
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Paul de Vos
- Immunoendocrinology, Department of Pathology and Medical Biology, University Medical Center Groningen, Groningen, the Netherlands
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