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Li F, Muhmood A, Akhter M, Gao X, Sun J, Du Z, Wei Y, Zhang T, Wei Y. Characterization, health benefits, and food applications of enzymatic digestion- resistant dextrin: A review. Int J Biol Macromol 2023; 253:126970. [PMID: 37730002 DOI: 10.1016/j.ijbiomac.2023.126970] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/19/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Resistant dextrin or resistant maltodextrin (RD), a short-chain glucose polymer that is highly resistant to hydrolysis by human digestive enzymes, has shown broad developmental prospects in the food industry and has gained substantial attention owing to its lack of undesirable effects on the sensory features of food or the digestive system. However, comprehensive fundamental and application information on RD and how RD improves anti-diabetes and obesity have not yet been received. Therefore, the characterization, health benefits and application of RD in various fields are summarized and discussed in the current study. Typically, RD is prepared by the acid thermal method and possesses excellent physicochemical properties, including low viscosity, high solubility, storage stability, and low retro-gradation, which are correlated with its low molecular weight (Mw) and non-digestible glycosidic linkages. In contrast, RD prepared by the simultaneous debranching and crystallization method has low solubility and high crystallinity. The ingestion of RD can positively affect metabolic diseases (diabetes and obesity) in animals and humans by producing short-chain fatty acids (SCFAs), and facilitating the inflammatory response. Moreover, RD has been widely used in the beverage, dairy products, and dessert industries due to its nutritional value and textural properties without unacceptable quality loss. More studies are required to further explore RD application potential in the food industry and its role in the management of different chronic metabolic disorders.
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Affiliation(s)
- Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Luhua Group Co., Ltd., Laiyang 265200, China
| | - Atif Muhmood
- Department of Agroecology, Aarhus University, Denmark.
| | - Muhammad Akhter
- College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
| | - Xiang Gao
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Huatao Food Co., Ltd., Weifang 262100, China.
| | - Jie Sun
- College of Life Science, Qingdao University, Qingdao 266071, China
| | - Zubo Du
- Shandong Luhua Group Co., Ltd., Laiyang 265200, China.
| | - Yuxi Wei
- College of Life Science, Qingdao University, Qingdao 266071, China.
| | - Ting Zhang
- Henan University of Technology, Grain College, Zhengzhou 450000, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
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2
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Abstract
Glycation between proteins and sugars via the Maillard reaction has been shown to improve the heat stability of proteins. In this study, inulin, a healthy dietary fiber, was glycated with whey protein isolate (WPI), and the effects of reaction conditions were investigated. Conjugates were prepared by freeze-drying mixed WPI and inulin solutions at 1:1 to 6:1 WPI-to-inulin weight ratios followed by dry heating at 70, 75, or 80 °C for 12 to 72 h under uncontrolled, 44%, or 80% relative humidity. Heat stability was evaluated by turbidity, particle size, and rheological measurements. Degree of glycation was assessed by quantifying the loss of amino groups and the formation of the Amadori compounds. Results showed that conjugation led to improved heat stability, as shown by decreased turbidity and particle size as well as the ability to maintain the viscosity compared to control samples. Based on the loss of amino groups, the optimum glycation conditions were achieved with WPI–inulin mixtures at 2:1, 4:1, and 6:1 weight ratios and 80 °C temperature for 12 to 72 h without controlling the relative humidity. The improved heat stability could be due to an increase in negative charge as well as increased structural stabilization of the proteins. Under a limited degree of glycation, glycated WPI–inulin conjugates have great potential to be utilized as food ingredients, especially in the beverage industry.
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3
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Lovera M, Castro GMCD, Pires NDR, Bastos MDSR, Holanda-Araújo ML, Laurentin A, Moreira RDA, Oliveira HDD. Pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil and physicochemical characterization of yellow pyrodextrins. Carbohydr Polym 2020; 242:116382. [PMID: 32564854 DOI: 10.1016/j.carbpol.2020.116382] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 04/24/2020] [Accepted: 04/26/2020] [Indexed: 01/07/2023]
Abstract
This study optimizes the pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil to produce a yellow pyrodextrin with the lowest enzymatically available starch (AS) content and color difference (ΔE) index. At 140 °C (fixed heating temperature), the effects of acid concentration (0.65 - 2.99 g of HCl/kg of starch) and incubation time (53 - 307 min) on the response variables were evaluated using a response surface methodology. Some physicochemical characteristics were also determined on pyrodextrins. Both factors negatively affected the AS content, although positively influenced the ΔE (P < 0.05). The yellow pyrodextrin produced with 1.82 g/kg and heating for 307 min, presented physicochemical properties similar to the commercial pyrodextrins from potato starch, with 46.6 % of AS, 24.5 of ΔE, high solubility and very low viscosity. The pyrodextrinization caused a decrease of 30 - 54 % in AS content (P < 0.05), making these yam pyrodextrins a promising material for water-soluble and very low viscous dietary fiber.
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Affiliation(s)
- Mighay Lovera
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil; University of Fortaleza, Health Sciences Center, Av. Washington Soares, 1321 Edson Queiroz, CEP 60811-905, Fortaleza, Ceará, Brazil.
| | | | - Natalia da Rocha Pires
- Department of Organic and Inorganic Chemistry, Federal University of Ceará, CEP 60440-554, Fortaleza, Ceará, Brazil.
| | - Maria do Socorro Rocha Bastos
- Food Packaging Technology Laboratory, Embrapa Agroindústria Tropical, St. Dr. Sara Mesquita, 2270-Pici, CEP 60511-110, Fortaleza, Ceará, Brazil.
| | - Márjory Lima Holanda-Araújo
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil.
| | - Alexander Laurentin
- Instituto de Biología Experimental, Facultad de Ciencias, Universidad Central de Venezuela, Apartado postal 47114, Caracas, 1041-A, Venezuela.
| | - Renato de Azevedo Moreira
- University of Fortaleza, Health Sciences Center, Av. Washington Soares, 1321 Edson Queiroz, CEP 60811-905, Fortaleza, Ceará, Brazil.
| | - Hermógenes David de Oliveira
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil.
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4
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Lin CL, Lin JH, Zeng HM, Wu YH, Chang YH. Indigestible pyrodextrins prepared from corn starch in the presence of glacial acetic acid. Carbohydr Polym 2018. [DOI: 10.1016/j.carbpol.2018.01.087] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Han X, Kang J, Bai Y, Xue M, Shi YC. Structure of pyrodextrin in relation to its retrogradation properties. Food Chem 2018; 242:169-173. [DOI: 10.1016/j.foodchem.2017.09.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 08/27/2017] [Accepted: 09/04/2017] [Indexed: 11/25/2022]
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6
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Chemical structures in pyrodextrin determined by nuclear magnetic resonance spectroscopy. Carbohydr Polym 2016; 151:426-433. [DOI: 10.1016/j.carbpol.2016.05.058] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2016] [Revised: 04/15/2016] [Accepted: 05/17/2016] [Indexed: 01/02/2023]
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7
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Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study. Carbohydr Polym 2016; 141:253-62. [DOI: 10.1016/j.carbpol.2016.01.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 12/09/2015] [Accepted: 01/01/2016] [Indexed: 01/02/2023]
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8
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Sun HS, Chen Y, Lee WY, Chiu YC, Isono T, Satoh T, Kakuchi T, Chen WC. Synthesis, morphology, and electrical memory application of oligosaccharide-based block copolymers with π-conjugated pyrene moieties and their supramolecules. Polym Chem 2016. [DOI: 10.1039/c5py01697e] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Transistor memory applications of maltoheptaose-block-poly(1-pyrenylmethyl methacrylate), and their supramolecules with (4-pyridyl)-acceptor-(4-pyridyl).
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Affiliation(s)
- Han-Sheng Sun
- Department of Chemical Engineering
- National Taiwan University
- Taipei
- Taiwan
| | - Yougen Chen
- Division of Biotechnology and Macromolecular Chemistry
- Faculty of Engineering
- Hokkaido University
- Sapporo
- Japan
| | - Wen-Ya Lee
- Department of Chemical Engineering and Biotechnology
- National Taipei University of Technology
- Taipei
- Taiwan
| | - Yu-Cheng Chiu
- Department of Chemical Engineering
- National Taiwan University
- Taipei
- Taiwan
| | - Takuya Isono
- Division of Biotechnology and Macromolecular Chemistry
- Faculty of Engineering
- Hokkaido University
- Sapporo
- Japan
| | - Toshifumi Satoh
- Division of Biotechnology and Macromolecular Chemistry
- Faculty of Engineering
- Hokkaido University
- Sapporo
- Japan
| | - Toyoji Kakuchi
- Division of Biotechnology and Macromolecular Chemistry
- Faculty of Engineering
- Hokkaido University
- Sapporo
- Japan
| | - Wen-Chang Chen
- Department of Chemical Engineering
- National Taiwan University
- Taipei
- Taiwan
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9
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Isono T, Otsuka I, Halila S, Borsali R, Kakuchi T, Satoh T. Sub-20 nm Microphase-Separated Structures in Hybrid Block Copolymers Consisting of Polycaprolactone and Maltoheptaose. J PHOTOPOLYM SCI TEC 2015. [DOI: 10.2494/photopolymer.28.635] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Takuya Isono
- Division of Biotechnology and Macromolecular Chemistry, Faculty of Engineering, Hokkaido University
| | - Issei Otsuka
- Centre de Recherches sur les Macromolecules Vegetale
| | - Sami Halila
- Centre de Recherches sur les Macromolecules Vegetale
| | | | - Toyoji Kakuchi
- Division of Biotechnology and Macromolecular Chemistry, Faculty of Engineering, Hokkaido University
| | - Toshifumi Satoh
- Division of Biotechnology and Macromolecular Chemistry, Faculty of Engineering, Hokkaido University
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10
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González MAA, Cadena AAZ, Aguilar CN, Múzquiz EM, Equihua F. Potato starch: binder and pore former in nanoframes of nanolayered oxides for Pb2+ and Ni2+ as pollutants in water and industrial sludge applications. RSC Adv 2015. [DOI: 10.1039/c5ra00190k] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Potassium polytitanates are regarded as intelligent materials for their extraordinary properties, including ion exchange, and for developing nanoframes, where a larger interlayer spacing is generated and therefore ion exchange activity is increased.
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Affiliation(s)
- M. A. Aguilar González
- Center for Research and Advanced Studies of the National Polytechnic Institute (CINVESTAV-IPN)
- Ramos Arizpe
- Mexico
| | - A. A. Zaldívar Cadena
- Institute of Civil Engineering
- Universidad Autónoma de Nuevo León
- San Nicolás de los Garza
- Mexico
| | - C. N. Aguilar
- Department of Food Science and Technology
- School of Chemistry
- Universidad Autónoma de Coahuila
- Saltillo
- Mexico
| | - E. M. Múzquiz
- Department of Ceramic Materials, School of Chemistry
- Universidad Autónoma de Coahuila
- Saltillo
- Mexico
| | - F. Equihua
- Faculty of Mechanical and Electronic Engineering
- Universidad Autónoma de Coahuila
- Monclova
- Mexico
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11
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Isono T, Otsuka I, Kondo Y, Halila S, Fort S, Rochas C, Satoh T, Borsali R, Kakuchi T. Sub-10 nm Nano-Organization in AB2- and AB3-Type Miktoarm Star Copolymers Consisting of Maltoheptaose and Polycaprolactone. Macromolecules 2013. [DOI: 10.1021/ma3026578] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Takuya Isono
- Graduate School of Chemical
Sciences and Engineering, Hokkaido University, Sapporo 060-8628, Japan
| | - Issei Otsuka
- Centre de Recherches sur les
Macromolécules Végétales (CERMAV, UPR-CNRS 5301), affiliated with the Université
Joseph Fourier (UJF) and member of the Institute de Chimie Moléculaire
de Grenoble (ICMG, FR-CNRS 2607), BP53, 38041 Grenoble Cedex 9, France
| | - Yohei Kondo
- Graduate School of Chemical
Sciences and Engineering, Hokkaido University, Sapporo 060-8628, Japan
| | - Sami Halila
- Centre de Recherches sur les
Macromolécules Végétales (CERMAV, UPR-CNRS 5301), affiliated with the Université
Joseph Fourier (UJF) and member of the Institute de Chimie Moléculaire
de Grenoble (ICMG, FR-CNRS 2607), BP53, 38041 Grenoble Cedex 9, France
| | - Sébastien Fort
- Centre de Recherches sur les
Macromolécules Végétales (CERMAV, UPR-CNRS 5301), affiliated with the Université
Joseph Fourier (UJF) and member of the Institute de Chimie Moléculaire
de Grenoble (ICMG, FR-CNRS 2607), BP53, 38041 Grenoble Cedex 9, France
| | - Cyrille Rochas
- Centre de Recherches sur les
Macromolécules Végétales (CERMAV, UPR-CNRS 5301), affiliated with the Université
Joseph Fourier (UJF) and member of the Institute de Chimie Moléculaire
de Grenoble (ICMG, FR-CNRS 2607), BP53, 38041 Grenoble Cedex 9, France
| | - Toshifumi Satoh
- Division of Biotechnology and
Macromolecular Chemistry, Faculty of Engineering, Hokkaido University, Sapporo 060-8628, Japan
| | - Redouane Borsali
- Centre de Recherches sur les
Macromolécules Végétales (CERMAV, UPR-CNRS 5301), affiliated with the Université
Joseph Fourier (UJF) and member of the Institute de Chimie Moléculaire
de Grenoble (ICMG, FR-CNRS 2607), BP53, 38041 Grenoble Cedex 9, France
| | - Toyoji Kakuchi
- Division of Biotechnology and
Macromolecular Chemistry, Faculty of Engineering, Hokkaido University, Sapporo 060-8628, Japan
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12
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SUN X, TANG J, HU W, XU N. Antioxidant Flavonol Compounds from the Marine Cordgrass Spartina anglica. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.1093] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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13
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Otsuka I, Isono T, Rochas C, Halila S, Fort S, Satoh T, Kakuchi T, Borsali R. 10 nm Scale Cylinder-Cubic Phase Transition Induced by Caramelization in Sugar-Based Block Copolymers. ACS Macro Lett 2012; 1:1379-1382. [PMID: 35607110 DOI: 10.1021/mz300543u] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
To date, the feature size of microphase separation in block copolymers has been downsizing to 10 nm scale. However, morphological control for such a small feature is still a challenging task. The present Letter discusses a phase transition in a natural/synthetic "hybrid" block copolymer system based on an oligosaccharide and poly(ε-caprolactone) via thermal annealing. Time-resolved small-angle X-ray scattering investigation as a function of temperature indicated the phase transition from hexagonally close-packed cylinder to body-centered cubic at 10 nm scale. Atomic force microscope images of the block copolymer thin films annealed at different temperatures clearly confirmed the existence of these morphologies. The driving force of this phase transition (from cylinder to cubic) is the change of volume fraction of the block copolymer due to thermal caramelization.
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Affiliation(s)
- Issei Otsuka
- Centre de Recherches sur les Macromolécules Végétales
(CERMAV, UPR-CNRS 5301), affiliated with the Université Joseph
Fourier (UJF) and member of the Institut de Chimie Moléculaire
de Grenoble (ICMG, FR-CNRS 2607), BP53, 38041 Grenoble Cedex 9, France
| | - Takuya Isono
- Graduate School of Chemical
Sciences and Engineering and Faculty of Engineering, Hokkaido University, Sapporo 060-8628, Japan
| | - Cyrille Rochas
- Centre de Recherches sur les Macromolécules Végétales
(CERMAV, UPR-CNRS 5301), affiliated with the Université Joseph
Fourier (UJF) and member of the Institut de Chimie Moléculaire
de Grenoble (ICMG, FR-CNRS 2607), BP53, 38041 Grenoble Cedex 9, France
| | - Sami Halila
- Centre de Recherches sur les Macromolécules Végétales
(CERMAV, UPR-CNRS 5301), affiliated with the Université Joseph
Fourier (UJF) and member of the Institut de Chimie Moléculaire
de Grenoble (ICMG, FR-CNRS 2607), BP53, 38041 Grenoble Cedex 9, France
| | - Sébastien Fort
- Centre de Recherches sur les Macromolécules Végétales
(CERMAV, UPR-CNRS 5301), affiliated with the Université Joseph
Fourier (UJF) and member of the Institut de Chimie Moléculaire
de Grenoble (ICMG, FR-CNRS 2607), BP53, 38041 Grenoble Cedex 9, France
| | - Toshifumi Satoh
- Graduate School of Chemical
Sciences and Engineering and Faculty of Engineering, Hokkaido University, Sapporo 060-8628, Japan
| | - Toyoji Kakuchi
- Graduate School of Chemical
Sciences and Engineering and Faculty of Engineering, Hokkaido University, Sapporo 060-8628, Japan
| | - Redouane Borsali
- Centre de Recherches sur les Macromolécules Végétales
(CERMAV, UPR-CNRS 5301), affiliated with the Université Joseph
Fourier (UJF) and member of the Institut de Chimie Moléculaire
de Grenoble (ICMG, FR-CNRS 2607), BP53, 38041 Grenoble Cedex 9, France
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14
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Kimura H, Nakahara M, Matubayasi N. Noncatalytic Hydrothermal Elimination of the Terminal d-Glucose Unit from Malto- and Cello-Oligosaccharides through Transformation to d-Fructose. J Phys Chem A 2012; 116:10039-49. [DOI: 10.1021/jp3034165] [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]
Affiliation(s)
- Hiroshi Kimura
- Institute for Chemical
Research, Kyoto University, Uji, Kyoto
611-0011, Japan
| | - Masaru Nakahara
- Institute for Chemical
Research, Kyoto University, Uji, Kyoto
611-0011, Japan
| | - Nobuyuki Matubayasi
- Institute for Chemical
Research, Kyoto University, Uji, Kyoto
611-0011, Japan
- Japan Science
and Technology
Agency (JST), CREST, Kawaguchi, Saitama
332-0012, Japan
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15
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Nunes FM, Cruz ACS, Coimbra MA. Insight into the mechanism of coffee melanoidin formation using modified "in bean" models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8710-8719. [PMID: 22880950 DOI: 10.1021/jf301527e] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
To study the mechanism of coffee melanoidin formation, green coffee beans were prepared by (1) removal of the hot water extractable components (WECoffee); (2) direct incorporation of sucrose (SucCoffee); and (3) direct incorporation of type II arabinogalactan-proteins (AGPCoffee). As a control of sucrose and AGP incorporation, lyophilized green coffee beans were also immersed in water (control). The original coffee and the four modified "in bean" coffee models were roasted and their chemical characteristics compared. The formation of material not identified as carbohydrates or protein, usually referred to as "unknown material" and related to melanoidins, and the development of the brown color during coffee roasting have distinct origins. Therefore, a new parameter for coffee melanoidin evaluation, named the "melanoidin browning index" (MBI), was introduced to handle simultaneously the two concepts. Sucrose is important for the formation of colored structures but not to the formation of "unknown material". Type II AGPs also increase the brown color of the melanoidins, but did not increase the amount of "unknown material". The green coffee hot water extractable components are essential for coffee melanoidin formation during roasting. The cell wall material was able to generate a large amount of "unknown material". The galactomannans modified by the roasting and the melanoidin populations enriched in galactomannans accounted for 47% of the high molecular weight brown color material, showing that these polysaccharides are very relevant for coffee melanoidin formation.
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Affiliation(s)
- Fernando M Nunes
- CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal.
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16
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Su G, Cui C, Ren J, Yang B, Zhao M. Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2457-2462. [PMID: 21674506 DOI: 10.1002/jsfa.4487] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2011] [Revised: 04/04/2011] [Accepted: 04/25/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND The Maillard reaction is a complex series of reactions between reducing sugars and amino groups. Changing any of reaction parameters would alter the reaction pathway. This study investigated the effect of xylose concentration on the molecular and particle size distribution of Maillard reaction products (MRPs) derived from peanut hydrolysate and xylose to discuss their formation mechanism. RESULTS Molecular weight and particle size distribution analyses indicated that both peptide degradation and peptide cross-linking occurred during the Maillard reaction. Heat treatment would make the high-molecular-weight peptides degrade into low-molecular-weight peptides and free amino acids. Maillard reaction increased the molecular weight and particle sizes of products as the xylose concentration increased from 1% to 4%. CONCLUSION The study shows that both peptide degradation and peptide cross-linking occurred during the Maillard reaction. The thermal degradation product (TDP) and MRPs had significantly different molecular size distribution, and the particle size distribution of TDPs and MRPs had similar change tendency to that of the molecular size distribution. These would provide an insight into the formation mechanism of MRPs.
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Affiliation(s)
- Guowan Su
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
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17
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Moreira ASP, Coimbra MA, Nunes FM, Simões J, Domingues MRM. Evaluation of the effect of roasting on the structure of coffee galactomannans using model oligosaccharides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10078-10087. [PMID: 21819120 DOI: 10.1021/jf2021072] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The roasting process induces structural changes in coffee galactomannans. To know more about the reaction pathways that occur during the roasting of coffee, mannosyl and galactomannosyl oligosaccharides, having a degree of polymerization (DP) between 3 and 4, were used as models for galactomannans. These compounds were dry-heated under air atmosphere from room temperature to 200 °C, being maintained at 200 °C for different periods of time. The roasted materials were analyzed by mass spectrometry (ESI-MS, MALDI-MS, and ESI-MSn) and methylation analysis. In the MS spectra were identified several [M+Na]+ ions belonging to a series from a single hexose to 10 hexose residues ([Hex1-10+Na]+). The ions corresponding to their respective mono- and tridehydrated derivatives ([Hex2-10-H2O+Na]+ and [Hex2-10-3H2O+Na]+, respectively) were also identified. ESI-MSn as well as deuterium-labeling and alditol derivatization experiments showed that the tridehydrations occur at the reducing end of the oligosaccharides. The identification of (1→2)- and (1→6)-linked mannose residues and (1→4)-linked glucose residues by methylation analysis allowed the conclusion that transglycosylation and isomerization reactions occur during dry thermal processing.
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Affiliation(s)
- Ana S P Moreira
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
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18
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Mellet CO, Fernández JMG. Difructose Dianhydrides (DFAs) and DFA-Enriched Products as Functional Foods. Top Curr Chem (Cham) 2010; 294:49-77. [DOI: 10.1007/128_2010_50] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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19
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Suárez-Pereira E, Rubio EM, Pilard S, Ortiz Mellet C, García Fernández JM. Di-D-fructose dianhydride-enriched products by acid ion-exchange resin-promoted caramelization of D-fructose: chemical analyses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:1777-1787. [PMID: 20039676 DOI: 10.1021/jf903354y] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Caramelization commonly occurs when sugars, or products containing a high proportion of sugars, are heated either dry or in concentrated aqueous solutions, alone or in the presence of certain additives. Upon thermal treatment of sugars, dehydration and self-condensation reactions occur, giving rise to volatiles (principally 2-hydroxymethylfurfural, HMF), pigments (melanoidines) and oligosaccharidic material, among which di-D-fructose dianhydrides (DFAs) and glycosylated DFA derivatives of different degree of polymerization (DP) have been identified. This study reports a methodology to produce caramel-like products with a high content of DFAs and oligosaccharides thereof from commercial D-fructose based on the use of acid ion-exchange resins as caramelization promotors. The rate of formation of these compounds as a function of D-fructose concentration, catalyst proportion, temperature, catalyst nature and particle size has been investigated. The use of sulfonic acid resins allows conducting caramelization at remarkable low temperatures (70-90 degrees C) to reach conversions into DFA derivatives up to 70-80% in 1-2 h, with relative proportions of HMF < 2%.The relative abundance of individual DFA structures can be modulated by acting on the catalyst nature and reaction conditions, which offers a unique opportunity for nutritional studies of DFA-enriched products with well-defined compositions.
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Affiliation(s)
- Elena Suárez-Pereira
- Departamento de Química Orgánica, Facultad de Química, Universidad de Sevilla, Apartado 1203, E-41071 Sevilla, Spain
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Jiang B, Liu Y, Bhandari B, Zhou W. Impact of caramelization on the glass transition temperature of several caramelized sugars. Part I: Chemical analyses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:5138-5147. [PMID: 18553889 DOI: 10.1021/jf703791e] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
This study aims to investigate the relationship between caramelization of several sugars including fructose, glucose, and sucrose and their glass transition temperature (Tg). Differential scanning calorimetry (DSC) was used for creating caramelized sugar samples as well as determining their glass transition temperature, which was found to decrease first and then increase as the holding time at the highest temperature increased. The extent of caramelization was quantified by UV-vis absorbance measurement and high-performance liquid chromatography analysis. Results showed that the amount of small molecules from the degradation of sugar increased very fast at the beginning of heating, and this increase slowed down in the later stage of caramelization. On the other hand, there was a lag phase in the formation of large molecules from the degradation of sugar at the beginning of heating, followed by a fast increase in the later stage of caramelization. The obtained results clearly indicate the impact of melting condition on the T g of sugars through formation of intermediates and end products of caramelization. Generally, when the heating condition is relatively mild, small molecules are formed first by decomposition of the sugar, which leads to a decrease of the overall Tg, and as the heating time becomes longer and/or the heating condition becomes more severe, polymerization takes over and more large molecules are formed, which results in an increase of the overall Tg. Mathematical modeling of the relationship will be presented as part II of the study in a separate paper.
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Affiliation(s)
- Bin Jiang
- Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543
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Yuan Y, Zhao GH, Hu XS, Wu JH, Liu J, Chen F. High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0658-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.10.033] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Garcı́a-Baños JL, Villamiel M, Olano A, Rada-Mendoza M. Study on nonenzymatic browning in cookies, crackers and breakfast cereals by maltulose and furosine determination. J Cereal Sci 2004. [DOI: 10.1016/s0733-5210(03)00070-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Garcia-Bantos J, Olano A, Corzo N. Changes in the Carbohydrate Fraction during Manufacture and Storage of Enteral Formulas. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09571.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cämmerer B, Jalyschkov V, Kroh LW. Carbohydrate structures as part of the melanoidin skeleton. ACTA ACUST UNITED AC 2002. [DOI: 10.1016/s0531-5131(02)00890-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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