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Zhang W, Bao Y, Li HT. Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound. Carbohydr Polym 2023; 322:121343. [PMID: 37839846 DOI: 10.1016/j.carbpol.2023.121343] [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: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/27/2023] [Indexed: 10/17/2023]
Abstract
This study explored a new physical modification approach to regulate enzymatic resistance of high-amylose starch for potentially better nutritional outcomes. High-amylose maize starch (HAMS) was subjected to chain depolymerization by electron beam irradiation (EBI), followed by inducing ordered structure through annealing in palmitic acid solution (APAS). APAS treatment significantly promotes the formation of ordered structure. Starch after the combinative modification showed up to 5.2 % increase in total crystallinity and up to 1.2 % increase in V-type fraction. The EBI-APAS modification led to increased gelatinization temperature (from 66.1 to 87.6 °C) and reduced final digested percentage under in vitro stimulated digestion conditions. The moderate extent of depolymerization resulted in higher enzymatic resistance, indicating that the extent of depolymerization is crucial in EBI-APAS modification. Pearson analysis showed a significant correlation between gelatinization onset temperature and digestion kinetic parameter (k1, rate constant of fast-phase digestion). Overall, the result suggests that ordered structures of degraded molecules induced by the combinative modification contribute to the enzymatic resistance of starch. This study sheds lights on future applications of EBI-APAS approach to regulate multi-scale structures and nutritional values of high-amylose starch.
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Affiliation(s)
- Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
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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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Jurado-Alameda E, Herrera-Márquez O, Martínez-Gallegos JF, Vicaria JM. Starch-soiled stainless steel cleaning using surfactants and α-amylase. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.03.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Li Z, Wang J, Cheng L, Gu Z, Hong Y, Kowalczyk A. Improving the performance of starch-based wood adhesive by using sodium dodecyl sulfate. Carbohydr Polym 2013; 99:579-83. [PMID: 24274546 DOI: 10.1016/j.carbpol.2013.08.062] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 08/21/2013] [Accepted: 08/23/2013] [Indexed: 11/28/2022]
Abstract
Sodium dodecyl sulfate (SDS) was used to improve the performance of starch-based wood adhesive. The effects of SDS on shear strength, viscosity and storage stability were investigated. It was shown that, although the addition of 1.5-2% (dry starch basis) SDS resulted in a slight decrease in shear strength, the mobility and storage stability of adhesive were significantly enhanced. Possible mechanisms regarding specific action of SDS were discussed. It was proved, using blue value or differential scanning calorimetry (DSC) analysis, that the amylose-SDS complexes were formed in the adhesive. The complex formation or simple adsorption of SDS with starch molecules might hinder the aggregation of latex particles, as shown by scanning electron microscopy images, and inhibit starch retrogradation, as observed by DSC analysis. As a result, in the presence of SDS, the adhesive had higher mobility and storage stability, indicating that SDS could be used to prepare starch-based wood adhesives with high performance.
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Affiliation(s)
- Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, People's Republic of China
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Kawai K, Takato S, Sasaki T, Kajiwara K. Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.07.003] [Citation(s) in RCA: 136] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Martínez-Gallegos JF, Bravo-Rodríguez V, Jurado-Alameda E, García-López AI. Polyoxyethylene alkyl and nonyl phenol ethers complexation with potato starch. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.01.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Putseys J, Lamberts L, Delcour J. Amylose-inclusion complexes: Formation, identity and physico-chemical properties. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.01.011] [Citation(s) in RCA: 365] [Impact Index Per Article: 26.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Liu J, Fei L, Maladen M, Hamaker BR, Zhang G. Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.08.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Formation of complexes between alkyl polyglycosides and potato starch. Colloids Surf B Biointerfaces 2008; 65:92-7. [DOI: 10.1016/j.colsurfb.2008.03.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2007] [Revised: 03/07/2008] [Accepted: 03/10/2008] [Indexed: 11/24/2022]
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Ounane G, Cuq B, Abecassis J, Yesli A, Ounane SM. Effects of Physicochemical Characteristics and Lipid Distribution in Algerian Durum Wheat Semolinas on the Technological Quality of Couscous. Cereal Chem 2006. [DOI: 10.1094/cc-83-0377] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ghania Ounane
- Département de Technologie des IAA, Institut National Agronomique, Hassan Badi, 16200 Alger, Algérie
- Corresponding author. E-mail:
| | - Bernard Cuq
- UMR Ingéniérie des Agropolymè reset Technologies Emergentes (IATE), 2 place Viala, 34060 Montpellier, Cedex 1, France
| | - Joel Abecassis
- UMR Ingéniérie des Agropolymè reset Technologies Emergentes (IATE), 2 place Viala, 34060 Montpellier, Cedex 1, France
| | - Abdenour Yesli
- Département de Technologie des IAA, Institut National Agronomique, Hassan Badi, 16200 Alger, Algérie
| | - Sidi Mohamed Ounane
- Département de Phytotechnie, Institut National Agronomique; Hassan Badi, 16200 Alger, Algérie
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Complexes of Starch with Organic Guests**This is a companion article to the immediately preceding Chapter “Complexes of Starch with Inorganic Guests,” and the numbering of references, figures, tables, and the Table of Contents is consecutive from the prior article. Adv Carbohydr Chem Biochem 1998. [DOI: 10.1016/s0065-2318(08)60047-5] [Citation(s) in RCA: 48] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Changes in Carbohydrate Fractions in Enzyme-Supplemented Bread and the Potential Relationship to Staling. STARCH-STARKE 1990. [DOI: 10.1002/star.19900421005] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Drummond CJ, Grieser F. A study of competitive counterion binding to micelles using the acid-catalyzed reaction of hydrogen peroxide with iodide ions. J Colloid Interface Sci 1989. [DOI: 10.1016/0021-9797(89)90029-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Yamamoto M, Harada S, Nakatsuka T, Sano T. Hydrodynamic Characterization of Amylose–SDS Complex by Viscosity Measurement. BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN 1988. [DOI: 10.1246/bcsj.61.1471] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Yamamoto M, Harada S, Sano T, Yasunaga T, Tatsumoto N. Kinetic studies of the complex formation in the ternary system of amylose, SDS, and iodine. Biopolymers 1984. [DOI: 10.1002/bip.360231018] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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