Presence of β-amylase in ramie leaf and its anti-staling effect on rice cake

Starch-based materials for drug delivery in the gastrointestinal tract-A review

Starch is a natural copolymer with unique physicochemical characteristics. Historically, it has been physically, chemically, or enzymatically modified to obtain ad-hoc functional properties for its use in different applications. In this context, the use of starch-based materials in drug delivery systems (DDSs) has gained great attention mainly because it is cheap, biodegradable, biocompatible, and renewable. This paper reviews the state of the art in starch-based materials design for their use in drug-controlled release with internal stimulus responsiveness; i.e., pH, temperature, colonic microbiota, or enzymes; specifically, those orally administered for its release in the gastrointestinal tract (GIT). Physical-chemical principles in the design of these materials taking into account their response to a particular stimulus are discussed. The relationship between the type of DDSs structure, starch modification routes, and the corresponding drug release profiles are systematically analyzed. Furthermore, the challenges and prospects of starch-based materials for their use in stimulus-responsive DDSs are also debated.

Synthesis and Functions of Resistant Starch

Resistant starch (RS) has become a popular topic of research in recent years. Most scholars believe that there are 5 types of RS. However, accumulating evidence indicates that in addition to starch-lipid complexes, which are the fifth type of RS, complexes containing starch and other substances can also be generated. The physicochemical properties and physiologic functions of these complexes are worth exploring. New physiologic functions of several original RSs are constantly being discovered. Research shows that RS can provide health improvements in many patients with chronic diseases, including diabetes and obesity, and even has potential benefits for kidney disease and colorectal cancer. Moreover, RS can alter the short-chain fatty acids and microorganisms in the gut, positively regulating the body's internal environment. Despite the increase in its market demand, RS production remains limited. Upscaling RS production is thus an urgent requirement. This paper provides detailed insights into the classification, synthesis, and efficacy of RS, serving as a starting point for the future development and applications of RS based on the current status quo.

Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes

A combination of freeze-dried powder of disproportionating enzyme (D-enzyme)-containing potato tuber and β-amylase-containing ramie leaf was used to improve the gluten-free (GF) bread, and its physicochemical properties were characterized. The presence of D-enzyme and β amylase in the potato tuber and ramie leaf was confirmed. Sixty five percent of partially gelatinized rice flour and 20% corn starch was combined with 10% freeze-dried potato tuber and 1% ramie leaf powder, and baked. The specific volume increased by 23% compared to the control with improved internal characteristics. Texture profile analysis revealed that retrogradation of the bread was retarded when stored for 90 h at 4 °C. The bread crumb amylose content was reduced from 14 to 9% and amylopectin branch chain-length distribution was rearranged, whereby the proportions of the branch chains with Degree of polymerization (DP) < 9 and DP > 19 decreased. The results suggest that D-enzyme and β-amylase cooperatively altered amylose/amylopectin ratio and amylopectin structure.

Effects of different carbohydrases on the physicochemical properties of rice flour, and the quality characteristics of fermented rice cake

The rice flours were hydrolyzed using α-amylase (A), α-amylase and xylanase (AX), and α-amylase, xylanase and β-amylase (AXB). The effects of different enzymatic rice flour hydrolysates (ERH) on the quality of the fermented rice cake (FRC) were determined at 25 °C for 4 days. ERH had higher porosity, water absorption index, water solubility index and lower viscosity than the control. Moisture content of FRC center decreased significantly after 4 days. Specific volumes of fresh A-, AX- and AXB-FRC were higher than the control. Color of fresh A-FRC was closer to that of the control. AXB-FRC had lower hardness and firming rate than other samples during storage. After 4 days of storage, FRC with ERH had lower endotherm enthalpy and more uniform and clearer pore structure than the control. Therefore, the ERH with single or mixed enzymes could improve the structure of FRC, and extend its shelf-life.

Properties and applications of starch modifying enzymes for use in the baking industry

Enzyme technology has many potential applications in the baking industry because carbohydrate-active enzymes specifically react with carbohydrate components, such as starch, in complex food systems. Amylolytic enzymes are added to starch-based foods, such as baking products, to retain moisture more efficiently and to increase softness, freshness, and shelf life. The major reactions used to modify the structure of food starch include: (1) hydrolysis of α-1, 4 or α-1, 6 glycosidic linkages, (2) disproportionation by the transfer of glucan moieties, and (3) branching by formation of α-1, 6 glycosidic linkage. The catalytic reaction of a single enzyme or a mixture of more than two enzymes has been applied, generating novel starches, with chemical changes in the starch structure, in which the changes of molecular mass, branch chain length distribution, and the ratio of amylose to amylopectin may occur. These developments of enzyme technology highlight the potential to create various structured-starches for the food and baking industry.

An antioxidant rich novel β-amylase from peanuts (Arachis hypogaea): Its purification, biochemical characterization and potential applications

β-Amylase from un-germinated seeds of peanut (Arachis hypogaea) was purified to apparent electrophoretic homogeneity with final purification fold of 205 and specific activity of 361μmol/min/mg protein. The enzyme was purified employing simple purification techniques for biochemical characterization. The purified enzyme was identified as β-amylase with M_r of 31kDa. The enzyme displayed its optimum catalytic activity at pH5.0 and 60°C with activation energy of 4.5kcal/mol and Q₁₀ 1.2. The enzyme displayed K_m and V_max values, for soluble potato starch of 1.28mg/mL and 363.63μmol/min/mg, respectively. Thermal inactivation of β-amylase at 65°C resulted into first-order kinetics with rate constant 0.0126min^-1 and t_½ 55min. The enzyme was observed to act on native granular potato starch, which could minimize the high cost occurring from solubilization of starch in industries. Enzyme fractions scavenge 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical, indicating its antioxidative nature. In addition, the purified β-amylase was successfully utilized for the improvement of antioxidant potential of wheat. These findings suggest that β-amylase from peanuts have potential application in food and pharmaceutical industries.

Extraction, partial purification and characterization of amylase from parthenocarpic date (Phoenix dactylifera): effect on cake quality

BACKGROUND

Phoenix dactylifera L. plays an important role in social, economic and ecological Tunisian sectors. Some date palms produce parthenocarpic fruit named Sish. The objective of the present study was to extract biomolecules from parthenocarpic fruit by producing value-added products from the fruits.

RESULTS

The extraction of amylolytic activity from parthenocarpic fruit (AmyPF) was optimized using Box-Behnken design (BBD). Partial purification of about 250-fold with an activity yield of 47% was achieved. The amylase exhibited a specific activity of 80 U mg^-1 protein. The optimum pH and temperature for enzyme activity were 5 and 55 °C respectively. The enzyme was highly active over a wide range of pH (5-10), and significant stabilization was observed at 60 °C. The purified enzyme belongs to the exo type of amylases. Given the economic and industrial relevance of amylases used in the food industry, three different concentrations of AmyPF (0.007, 0.014 and 0.018 U g^-1 ) were incorporated into a cake formulation, resulting in a decrease in density, moisture retention and water activity and an increase in hardness.

CONCLUSION

The beneficial effect of AmyPF on the technological characteristics of cakes was confirmed by sensory evaluation. © 2017 Society of Chemical Industry.