51
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Wang S, Chao C, Cai J, Niu B, Copeland L, Wang S. Starch–lipid and starch–lipid–protein complexes: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 19:1056-1079. [DOI: 10.1111/1541-4337.12550] [Citation(s) in RCA: 121] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 01/19/2020] [Accepted: 02/03/2020] [Indexed: 12/11/2022]
Affiliation(s)
- Shujun Wang
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Jingjing Cai
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Bin Niu
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Les Copeland
- School of Life and Environmental SciencesSydney Institute of Agriculture, The University of Sydney Sydney New South Wales Australia
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of MedicineNankai University Tianjin China
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52
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Lee HS, Kim KH, Park SH, Hur SW, Auh JH. Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread. Foods 2020; 9:E194. [PMID: 32075115 PMCID: PMC7073972 DOI: 10.3390/foods9020194] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 02/11/2020] [Accepted: 02/11/2020] [Indexed: 11/17/2022] Open
Abstract
Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and used as a shortening replacement in white pan bread preparation. ALCs were prepared using various concentrations of stearic acid to corn starch (1%, 3%, 5%, and 7%) under different temperatures (55, 65, and 75 °C) and for different durations of time (30, 60, and 120 min); then, their complexing properties were assessed using iodine reagent and X-ray diffraction. The complexing reaction at 75 °C for 60 min showed the highest complexing index of the tested conditions; the in vitro digestibility of ALC was lower than that of corn starch. White pan bread was prepared with ALCs and their characteristics, including appearance, loaf volume, and starch retrogradation during storage at room temperature for four days, were compared with those of control bread. With increasing ALC replacement concentrations, loaf volume and shape were significantly affected; however, starch retrogradation was significantly retarded and energy value decreased by ALC replacement. Overall, 50% replacement of shortening by ALC appeared to be a reasonable level for retaining the basic characteristics of the bread while retarding the staling process. These results indicate that ALCs may be potentially useful in the bakery industry for preparing low calorie and low-fat products.
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Affiliation(s)
- Hee-Seon Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea; (H.-S.L.); (K.-H.K.)
| | - Kyung-Heon Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea; (H.-S.L.); (K.-H.K.)
| | - Sung-Hoon Park
- SPC Research Institute of Food and Biotechnology, Seoul 08826, Korea; (S.-H.P.); (S.-W.H.)
| | - Sung-Won Hur
- SPC Research Institute of Food and Biotechnology, Seoul 08826, Korea; (S.-H.P.); (S.-W.H.)
| | - Joong-Hyuck Auh
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea; (H.-S.L.); (K.-H.K.)
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53
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Zhou D, Liu S, Liu X, Tang X. Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate. STARCH-STARKE 2020. [DOI: 10.1002/star.201900168] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Dingpeng Zhou
- The State Key Laboratory of Bioreactor EngineeringDepartment of Biological EngineeringEast China University of Science and Technology Shanghai 200237 China
| | - Shaowei Liu
- The State Key Laboratory of Bioreactor EngineeringDepartment of Biological EngineeringEast China University of Science and Technology Shanghai 200237 China
| | - Xue Liu
- College of Information and Electrical EngineeringChina Agricultural University Beijing 100083 China
| | - Xiaozhi Tang
- College of Food Science and EngineeringNanjing University of Finance and Economics Nanjing 210046 China
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54
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Fuentes C, Castañeda R, Rengel F, Peñarrieta JM, Nilsson L. Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4). Food Chem 2019; 298:125090. [DOI: 10.1016/j.foodchem.2019.125090] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/25/2019] [Accepted: 06/26/2019] [Indexed: 10/26/2022]
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55
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Sun S, Hong Y, Gu Z, Cheng L, Li Z, Li C. An investigation into the structure and digestibility of starch-oleic acid complexes prepared under various complexing temperatures. Int J Biol Macromol 2019; 138:966-974. [DOI: 10.1016/j.ijbiomac.2019.07.166] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 07/14/2019] [Accepted: 07/25/2019] [Indexed: 10/26/2022]
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56
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Marinopoulou A, Karageorgiou V, Papastergiadis E, Iordanidis C, Dagklis A, Raphaelides SN. Production of spray-dried starch molecular inclusion complexes on an industrial scale. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.05.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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57
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Panyoo AE, Emmambux MN. Effects of Screw Configuration, Screw Speed, and Stearic Acid Addition on the Functional Properties and Structural Characteristics of Maize Starch Extrudates. STARCH-STARKE 2019. [DOI: 10.1002/star.201800149] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- A. Emmanuel Panyoo
- Department of Food Science; University of Pretoria; Pretoria 0002 South Africa
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58
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Tan L, Kong L. Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion. Crit Rev Food Sci Nutr 2019; 60:780-790. [PMID: 30614266 DOI: 10.1080/10408398.2018.1550739] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Starch/amylose-guest inclusion complexes, a class of supramolecular host-guest assemblies, are of critical importance in the processing, preservation, digestion, nutrients/energy uptake, and health outcomes of starch-containing foods. Particularly, the formation of inclusion complex has been suggested to lower the rate and extent of enzymatic digestion of starch and starch-containing foods. Compared with rapidly digestible starch, starch inclusion complex may fall into the category of slowly digestible starch, providing sustained glucose release and maintaining glucose homeostasis. Therefore, the ability of starch-guest inclusion complex to alter the digestive behavior of energy-dense starchy foods has been of interest to many researchers and has the potential to be developed and formulated into functional foods. In this article, we provide a comprehensive and critical review on the current knowledge of the in vitro and in vivo enzymatic digestion of starch-guest inclusion complexes, by emphasizing the structure-digestibility relationship. We examine the preparation methods employed, crystalline structures obtained, and physicochemical properties characterized in previous reports, which all have implications on the digestive behavior reported on the starch-guest inclusion complexes. In addition, we give suggestions on future research to elucidate the digestive properties of starch-guest inclusion complexes and to develop functional structures based on these complexes for use in foods and nutrition.
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Affiliation(s)
- Libo Tan
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL, USA
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL, USA
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59
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Mariscal‐Moreno RM, Figueroa‐Cárdenas JDD, Santiago‐Ramos D, Rayas‐Duarte P. Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14040] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Rosa María Mariscal‐Moreno
- Universidad Politécnica de Francisco I. Madero. Domicilio Conocido Tepatepec, Francisco I. Madero Hidalgo C.P. 42660 México
| | - Juan de Dios Figueroa‐Cárdenas
- CINVESTAV‐Unidad Querétaro. Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro Querétaro C.P. 76230 México
| | - David Santiago‐Ramos
- INIFAP Campo Experimental Valle de México Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Km. 13.5 Carretera Los Reyes‐Texcoco Coatlinchán, Texcoco Estado de México C.P 56250 México
| | - Patricia Rayas‐Duarte
- Robert M. Kerr Food & Agricultural Products Center Oklahoma State University 123 FAPC Stillwater OK 74078‐6055 USA
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60
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Nakamura S, Katsura J, Maruyama Y, Ohtsubo K. Relationship between fatty acid composition and starch properties of 30 japonica
rice cultivars. Cereal Chem 2018. [DOI: 10.1002/cche.10110] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Sumiko Nakamura
- Faculty of Applied Life Sciences; Niigata University of Pharmacy and Applied Life Sciences; Niigata Japan
| | | | | | - Ken'ichi Ohtsubo
- Faculty of Applied Life Sciences; Niigata University of Pharmacy and Applied Life Sciences; Niigata Japan
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61
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Le CAK, Choisnard L, Wouessidjewe D, Putaux JL. Polymorphism of crystalline complexes of V-amylose with fatty acids. Int J Biol Macromol 2018; 119:555-564. [DOI: 10.1016/j.ijbiomac.2018.07.163] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 07/22/2018] [Accepted: 07/25/2018] [Indexed: 11/16/2022]
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62
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Fasuan TO, Akanbi CT. Oxidation of Amaranthus viridis
starch: Amylose content evaluation. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
| | - Charles Taiwo Akanbi
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Nigeria
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63
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64
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Affiliation(s)
- Xin Qi
- Glycologic LimitedGlasgow G4 0BAUK
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65
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Chao C, Yu J, Wang S, Copeland L, Wang S. Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:272-278. [PMID: 29232128 DOI: 10.1021/acs.jafc.7b05025] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study aimed to reveal the mechanism of formation of complexes between native maize starch (NMS) and different types of lipids, namely palmitic acid (PA), monopalmitate glycerol (MPG), dipalmitate glycerol (DPG), and tripalmitate glycerol (TPG). The complexing index followed the order of MPG (96.3%) > PA (41.8%) > TPG (8.3%) > DPG (1.1%), indicating that MPG formed more complexes with NMS than PA, and that few complexes were formed between NMS and DPG and TPG. The NMS-PA complex presented higher thermal transition temperatures and lower enthalpy change than the NMS-MPG complex, indicating that although MPG formed more starch complexes, they had less stable crystalline structures than the complex between NMS and PA. X-ray diffraction (XRD) and Raman spectroscopy showed that both MPG and PA formed V-type crystalline structures with NMS, and confirmed that no complexes were formed between NMS and DPG and TPG. We conclude that the monoglyceride formed more starch-lipid complex with maize starch than PA, but that the monoglyceride complex had a less stable structure than that formed with PA. The di- and triglycerides did not form complexes with maize starch.
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Affiliation(s)
- Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology , Tianjin 300457, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University , Beijing 100048, China
| | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney , Sydney, NSW 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology , Tianjin 300457, China
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