1
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Shim YE, Song YB, Yoo SH, Lee BH. Production of highly branched α-limit dextrins with enhanced slow digestibility by various glycogen-branching enzymes. Carbohydr Polym 2023; 310:120730. [PMID: 36925263 DOI: 10.1016/j.carbpol.2023.120730] [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: 11/14/2022] [Revised: 01/28/2023] [Accepted: 02/17/2023] [Indexed: 02/23/2023]
Abstract
α-Limit dextrins (α-LDx) are slowly digestible carbohydrates that attenuate postprandial glycemic response and trigger the secretion of satiety-related hormones. In this study, more highly branched α-LDx were enzymatically synthesized to enhance the slowly digestible property by various origins of glycogen branching enzyme (GBE), which catalyzes the transglycosylation to form α-1,6 branching points after cleaving α-1,4 linkages. Results showed that the proportion of branched α-LDx in starch molecules increased around 2.2-8.1 % compared to α-LDx from starch without GBE treatment as the ratio of α-1,6 linkages increased after different types of GBE treatments. Furthermore, the enzymatic increment of branching points enhanced the slowly digestible properties of α-LDx at the mammalian α-glucosidase level by 17.3-28.5 %, although the rates of glucose generation were different depending on the source of GBE treatment. Thus, the highly branched α-LDx with a higher amount of α-1,6 linkages and a higher molecular weight can be applied as a functional ingredient to deliver glucose throughout the entire small intestine without a glycemic spike which has the potential to control metabolic diseases such as obesity and type 2 diabetes.
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Affiliation(s)
- Ye-Eun Shim
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea; Core-Facility for Bionano Materials, Gachon University, Seongnam 13120, Republic of Korea
| | - Young-Bo Song
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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2
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Li HT, Zhang W, Chen Y, Pan W, Bao Y. Physical modification of high amylose starch using electron beam irradiation and heat moisture treatment: The effect on multi-scale structure and in vitro digestibility. Food Chem 2023; 424:136344. [PMID: 37207609 DOI: 10.1016/j.foodchem.2023.136344] [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: 12/25/2022] [Revised: 04/09/2023] [Accepted: 05/08/2023] [Indexed: 05/21/2023]
Abstract
This study explores a new strategy for manipulating the digestibility of high-amylose maize starch (HAMS) through combinative modifications, namely depolymerization via electron beam irradiation (EBI) followed by reorganizing glucan chains via heat moisture treatment (HMT). The results show that semi-crystalline structure, morphological features and thermal properties of HAMS remained similar. However, EBI increased branching degree of the starch at high irradiation dosage (20 kGy), resulting in more readily leached amylose during heating. HMT increased the relative crystallinity (3.9-5.4% increase) and V-type fraction (0.6-1.9% increase), without significant changes (p > 0.05) in gelatinization onset temperature, peak temperature and enthalpy. Under simulated gastrointestinal conditions, the combination of EBI and HMT either had no effect or negative effect on starch enzymatic resistance, depending on the irradiation dosage. These results suggest that the depolymerization by EBI predominantly affects the changes in enzyme resistance, rather than the growth and perfection of crystallites induced by HMT.
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Affiliation(s)
- Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yangyang Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Wenwen Pan
- 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
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3
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Um HE, Park BR, Kim YM, Lee BH. Slow digestion properties of long-sized isomaltooligosaccharides synthesized by a transglucosidase from Thermoanaerobacter thermocopriae. Food Chem 2023; 417:135892. [PMID: 36933421 DOI: 10.1016/j.foodchem.2023.135892] [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: 11/08/2022] [Revised: 02/28/2023] [Accepted: 03/04/2023] [Indexed: 03/19/2023]
Abstract
Isomaltooligosaccharides (IMOs) are widely used as prebiotic ingredients that promote colon health; however, recent studies revealed that these are slowly hydrolyzed to glucose within the small intestine. Here, novel α-glucans with a higher number of α-1,6 linkages were synthesized from maltodextrins using the Thermoanaerobacter thermocopriae-derived transglucosidase (TtTG) to decrease susceptibility to hydrolysis and improve slow digestion properties. The synthesized long-sized IMOs (l-IMOs; 70.1% of α-1,6 linkages), comprising 10-12 glucosyl units, exhibited slow hydrolysis to glucose when compared to commercial IMOs under treatment with mammalian α-glucosidase level. In male mice, the ingestion of l-IMOs significantly decreased the post-prandial glycemic response compared to other samples (p < 0.05). Therefore, enzymatically synthesized l-IMOs can be applied as functional ingredients for the modulation of blood glucose homeostasis in obesity, Type 2 diabetes, and other chronic diseases.
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Affiliation(s)
- Ha-Eun Um
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Bo-Ram Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 55365, Republic of Korea.
| | - Young Min Kim
- Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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4
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Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase: Effect of multi-level structure on retrogradation properties of maize starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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5
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The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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6
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Li J, Kong X, Ai Y. Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality. Carbohydr Polym 2022; 290:119503. [DOI: 10.1016/j.carbpol.2022.119503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/19/2022] [Accepted: 04/14/2022] [Indexed: 11/25/2022]
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7
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Physiochemical and thermal characterisation of faba bean starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01543-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractThe structure and physicochemical properties of starch isolated from the cotyledon and hull of faba beans and from wheat (as reference) were examined using 16 different methods. The amylose content in faba bean cotyledon and hull starch was 32% and 36%, respectively, and that in wheat starch was 21%. The faba bean cotyledon and hull starch were structurally alike both displaying C-polymorphic pattern, a similar degree of branching and similar branch chain length distributions. Wheat starch had a significantly greater prevalence of short amylopectin chains (DP < 12) and a higher degree of branching. Granules in both faba bean starches exhibited surface cracks and were more homogenous in size than the smoother wheat starch granules. Gelatinisation temperature was higher for the faba bean starches, likely as an effect of high amylose content and longer starch chains delaying granular swelling. Cotyledon starch produced pastes with the highest viscosities in all rheological measurements, probably owing to larger granules. Higher prevalence of lipids and resistant starch reduced the viscosity values for hull starch. For all starches, viscosity increased at faster heating rates. During the rheological analyses, the samples were exposed to different instruments, heating rates and temperatures ranges, differing from standard rheological procedures, which could help predict how different processing techniques effect the final starch textures.
Graphical abstract
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8
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Kumari N, Kumar M, Radha, Lorenzo JM, Sharma D, Puri S, Pundir A, Dhumal S, Bhuyan DJ, Jayanthy G, Selim S, Abdel-Wahab BA, Chandran D, Anitha T, Deshmukh VP, Pandiselvam R, Dey A, Senapathy M, Rajalingam S, Mohankumar P, Kennedy JF. Onion and garlic polysaccharides: A review on extraction, characterization, bioactivity, and modifications. Int J Biol Macromol 2022; 219:1047-1061. [PMID: 35914557 DOI: 10.1016/j.ijbiomac.2022.07.163] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 07/19/2022] [Accepted: 07/20/2022] [Indexed: 12/18/2022]
Abstract
Allium cepa (onion) and Allium sativum (garlic) are important members of the Amaryllidaceae (Alliaceae) family and are being used both as food and medicine for centuries in different parts of the world. Polysaccharides have been extracted from different parts of onion and garlic such as bulb, straw and cell wall. The current literature portrays several studies on the extraction of polysaccharides from onion and garlic, their modification and determination of their structural (molecular weight, monosaccharide unit and their arrangement, type and position of glycosidic bond or linkage, degree of polymerization, chain conformation) and functional properties (emulsifying property, moisture retention, hygroscopicity, thermal stability, foaming ability, fat-binding capacity). In this line, this review, summarizes the various extraction techniques used for polysaccharides from onion and garlic, involving methods like solvent extraction method. Furthermore, the antioxidant, antitumor, anticancer, immunomodulatory, antimicrobial, anti-inflammatory, and antidiabetic properties of onion and garlic polysaccharides as reported in in vivo and in vitro studies is also critically assessed in this review. Different studies have proved onion and garlic polysaccharides as potential antioxidant and immunomodulatory agent. Studies have implemented to improve the functionality of onion and garlic polysaccharides through various modification approaches. Further studies are warranted for utilizing onion and garlic polysaccharides in the food, nutraceutical, pharmaceutical and cosmetic industries.
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Affiliation(s)
- Neeraj Kumari
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India.
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India.
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Diksha Sharma
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Sunil Puri
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Ashok Pundir
- School of Mechanical and Civil Engineering, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India
| | - Deep Jyoti Bhuyan
- NICM Health Research Institute, Western Sydney University, Penrith, NSW 2747, Australia
| | - G Jayanthy
- Faculty of Agricultural Sciences, SRM Institute of Science and Technology, Kattankulathur 603 203, India
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka 72341, Saudi Arabia
| | - Basel A Abdel-Wahab
- Department of Medical Pharmacology, College of Medicine, Assiut University, Assiut 7111, Egypt; Department of Pharmacology, College of Pharmacy, Najran University, Najran, Saudi Arabia
| | - Deepak Chandran
- Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, Tamil Nadu, India
| | - T Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam 625604, India
| | - Vishal P Deshmukh
- Bharati Vidyapeeth Deemed to be University, Yashwantrao Mohite Institute of Management, Karad, India
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala 671124, India
| | - Abhijit Dey
- Department of Life Sciences, Presidency University, Kolkata, West Bengal 700073, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, SNNPR, Ethiopia
| | - Sureshkumar Rajalingam
- Department of Agronomy, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, Tamil Nadu, India
| | - Pran Mohankumar
- School of Agriculture and Biosciences, Coimbatore 641114, Tamil Nadu, India
| | - John F Kennedy
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Tenbury Wells, Worcs WR15 8FF, UK
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9
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Liu XL, Zhu CF, Liu HC, Zhu JM. Quantitative analysis of degree of substitution/molar substitution of etherified polysaccharide derivatives. Des Monomers Polym 2022; 25:75-88. [PMID: 35341117 PMCID: PMC8956314 DOI: 10.1080/15685551.2022.2054118] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Accepted: 03/11/2022] [Indexed: 12/16/2022] Open
Abstract
Due to the unique properties such as nontoxicity, biodegradability, availability from renewable resources, and cost-effectiveness, polysaccharides play a very important part in the science and technology field. The various chemically modified derivatives of these offer a wide range of high value-added in both food and non-food industries. Among the chemical modification, etherified polysaccharide is one of the most widespread derivatives by introducing an ether group which is commonly stable in both acidic and alkaline conditions. Hydroxyalkylation, alkylation, carboxymethylation, cationization, and cyanoethylation are some of the modifications commonly employed to prepare polysaccharides ethers derivatives. There also has been a growing tendency for creating new types of modification by combining the different means of chemical techniques. The correct determination of degree of substitution (DS)/molar substitution (MS) is crucially important. The objective of this article is to summarize developments in synthetic etherified polysaccharides, involving analytical methods for determination of MS/DS, measurement processes, and the associated mechanisms.
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Affiliation(s)
- Xue-Li Liu
- College of Material and Chemical Engineering, Chuzhou University, Anhui, China
- School of Chemistry & Chemical Engineering, Anhui University, Anhui, China
| | - Chun-Feng Zhu
- Department of Pharmacy, Traditional Chinese Hospital of Lu’an, Anhui, China
| | - Han-Chun Liu
- College of Material and Chemical Engineering, Chuzhou University, Anhui, China
| | - Jia-Ming Zhu
- College of Material and Chemical Engineering, Chuzhou University, Anhui, China
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10
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Hong MG, Yoo SH, Lee BH. Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate. Carbohydr Polym 2022; 278:119016. [PMID: 34973805 DOI: 10.1016/j.carbpol.2021.119016] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 12/08/2021] [Accepted: 12/09/2021] [Indexed: 12/18/2022]
Abstract
Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7-4.9 × 107 g mol-1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%-9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%-46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response.
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Affiliation(s)
- Moon-Gi Hong
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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11
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The combined effect of thermal-acid hydrolysis, periodate oxidation, and iodine species removal on the properties of native tapioca (Manihot esculenta Crantz) starch. Int J Biol Macromol 2022; 196:107-119. [PMID: 34910925 DOI: 10.1016/j.ijbiomac.2021.11.211] [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: 08/02/2021] [Revised: 11/08/2021] [Accepted: 11/30/2021] [Indexed: 11/21/2022]
Abstract
Through a four-step top-down approach, native tapioca starch (NTS) was thermally acid-hydrolyzed, periodate-oxidized with subsequent removal of iodine species (i.e., IO4(-), IO3(-), I(-), and I2), and dialdehyde tapioca starch (DTS) alcohol-precipitation. The percent yield was ∼91%. Analyses confirmed the presence of aldehydic functionalities (∼71%), effectual iodine species removal (∼98%), and enhanced water-solubility (∼96.57%). Besides, the combined treatment significantly reduced the Mw (∼57.81 kDa) and ameliorated homogeneity as well as thermal stability (Tmax ∼ 667.15 °C). Structural-spectral characterization also confirmed the presence of aldehydic functionality, polymorphic transition (C- to A-type), and a higher degree of crystallinity (∼91.77%), the latter further corroborated by thermal analysis. The morphological study revealed that the combined treatment reduced size (∼393.55-nm-diameter and ∼5.22-μm-length) and changed shape into rod-like crystals. DTS showed considerably and significantly low cytotoxicity to HaCaT cells in vitro at the concentrations assayed over the test period (24 h). DTS's conformation was most stable at -289 kcal/mol and -151.7 au heat formation and minimum potential energies, respectively. Overall, these results demonstrated that the combined treatment had no deleterious effects on NTS's properties, thus yielded DTS with ideal properties for multifarious uses.
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13
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Ryu JJ, Li X, Lee ES, Li D, Lee BH. Slowly digestible property of highly branched α-limit dextrins produced by 4,6-α-glucanotransferase from Streptococcus thermophilus evaluated in vitro and in vivo. Carbohydr Polym 2022; 275:118685. [PMID: 34742415 DOI: 10.1016/j.carbpol.2021.118685] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 08/16/2021] [Accepted: 09/16/2021] [Indexed: 11/02/2022]
Abstract
Starch molecules are first degraded to slowly digestible α-limit dextrins (α-LDx) and rapidly hydrolyzable linear malto-oligosaccharides (LMOs) by salivary and pancreatic α-amylases. In this study, we designed a slowly digestible highly branched α-LDx with maximized α-1,6 linkages using 4,6-α-glucanotransferase (4,6-αGT), which creates a short length of α-1,4 side chains with increasing branching points. The results showed that a short length of external chains mainly composed of 1-8 glucosyl units was newly synthesized in different amylose contents of corn starches, and the α-1,6 linkage ratio of branched α-LDx after the chromatographical purification was significantly increased from 4.6% to 22.1%. Both in vitro and in vivo studies confirmed that enzymatically modified α-LDx had improved slowly digestible properties and extended glycemic responses. Therefore, 4,6-αGT treatment enhanced the slowly digestible properties of highly branched α-LDx and promises usefulness as a functional ingredient to attenuate postprandial glucose homeostasis.
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Affiliation(s)
- Jae-Jin Ryu
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Xiaolei Li
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities, Education Department of Jilin Provincial Government, Changchun University, Changchun 130022, People's Republic of China
| | - Eun-Sook Lee
- Department of Pharmacology, Asan Medical Center, University of Ulsan College of Medicine, Seoul 05505, Republic of Korea
| | - Dan Li
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities, Education Department of Jilin Provincial Government, Changchun University, Changchun 130022, People's Republic of China
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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14
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Li J, Li L, Zhu J, Ai Y. Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106932] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Ji C, Zhang Z, Zhang B, Chen J, Liu R, Song D, Li W, Lin N, Zou X, Wang J, Guo S. Purification, characterization, and in vitro antitumor activity of a novel glucan from the purple sweet potato Ipomoea Batatas (L.) Lam. Carbohydr Polym 2021; 257:117605. [DOI: 10.1016/j.carbpol.2020.117605] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 12/17/2020] [Accepted: 12/30/2020] [Indexed: 12/13/2022]
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16
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Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility. Carbohydr Polym 2021; 252:117140. [DOI: 10.1016/j.carbpol.2020.117140] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 09/15/2020] [Accepted: 09/22/2020] [Indexed: 11/19/2022]
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17
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Song JY, Kim YM, Lee BH, Yoo SH. Increasing the dietary fiber contents in isomaltooligosaccharides by dextransucrase reaction with sucrose as a glucosyl donor. Carbohydr Polym 2020; 230:115607. [PMID: 31887903 DOI: 10.1016/j.carbpol.2019.115607] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 10/01/2019] [Accepted: 11/09/2019] [Indexed: 12/20/2022]
Abstract
Isomaltooligosaccharides (IMOs) have been widely used as alternative sweeteners owing to their stabilities, low calorigenic, and prebiotic properties. The aim of this research was to improve the functionality of conventionally produced IMOs by increasing dietary fiber (DF) content with newly synthesized α-(1,6)-linkages through the dextransucrase reaction. To optimize the reaction conditions, various combinations of IMO and sucrose concentrations were applied as acceptor and donor molecules, respectively. Soluble DF content in the enzymatically-modified IMOs increased significantly with the initial substrate mixture of 10 % sucrose and 20 % IMOs; both DF and IMO contents increased to 35 % and 54 %, respectively. It was clearly suggested a simple dextransucrase-involved bioprocess could be applied to increase the DF content to the IMOs produced via a conventional process without scarifying the original IMO contents. Thus, it will be expected that the DF-enhanced IMO products are potentially applicable as functional ingredients as sugar substitutes in the food industry.
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Affiliation(s)
- Ji Young Song
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Young-Min Kim
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
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18
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Magallanes López AM, Manthey FA, Simsek S. Wet milling of deoxynivalenol‐contaminated wheat: Effect on physicochemical properties of starch. Cereal Chem 2019. [DOI: 10.1002/cche.10245] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ana M. Magallanes López
- Department of Plant Sciences Cereal Science Graduate Program North Dakota State University Fargo ND USA
| | - Frank A. Manthey
- Department of Plant Sciences Cereal Science Graduate Program North Dakota State University Fargo ND USA
| | - Senay Simsek
- Department of Plant Sciences Cereal Science Graduate Program North Dakota State University Fargo ND USA
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19
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Rodríguez‐Zamora P, Peña‐Juárez MC, Cedillo‐Servín G, Paloalto‐Landon A, Ortega‐García I, Maaza M, Vera‐Graziano R. Characterization of mechanically reinforced electrospun dextrin‐polyethylene oxide sub‐microfiber mats. POLYM ENG SCI 2019. [DOI: 10.1002/pen.25177] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Ma. Concepción Peña‐Juárez
- Instituto de Investigaciones en Materiales, Universidad Nacional Autónoma de México Mexico City, 04510 Mexico
| | - Gerardo Cedillo‐Servín
- Instituto de Investigaciones en Materiales, Universidad Nacional Autónoma de México Mexico City, 04510 Mexico
| | | | - Iván Ortega‐García
- Instituto de Investigaciones en Materiales, Universidad Nacional Autónoma de México Mexico City, 04510 Mexico
| | - Malik Maaza
- UNESCO Africa Chair in Nanosciences & Nanotechnology, College of Graduate Studies, University of South Africa Muckleneuk Ridge, P.O. Box 392, Pretoria South Africa
- Nanosciences African Network (NANOAFNET), iThemba LABS‐National Research Foundation 1 Old Faure Road, Somerset West 7129, P.O. Box 722, Somerset West Western Cape Province South Africa
| | - Ricardo Vera‐Graziano
- Instituto de Investigaciones en Materiales, Universidad Nacional Autónoma de México Mexico City, 04510 Mexico
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20
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Yang J, Zeng J, Wen L, Zhu H, Jiang Y, John A, Yu L, Yang B. Effect of morin on the degradation of water-soluble polysaccharides in banana during softening. Food Chem 2019; 287:346-353. [PMID: 30857709 DOI: 10.1016/j.foodchem.2019.02.100] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 02/18/2019] [Accepted: 02/20/2019] [Indexed: 11/16/2022]
Abstract
The degradation of cell wall polysaccharides is highly associated with the softening process of banana. In this work, banana was treated by morin to delay softening during storage. Water-soluble polysaccharides were extracted from banana pulp at four storage stages. Their levels increased when the banana was green, but decreased when turned to yellow. Three types of polysaccharides were identified by nuclear magnetic resonance spectroscopy, including starches, homogalacturonans and arabinogalactan proteins. (1 → 4)-α-D-galacturonan constructed the backbone of homogalacturonans, which was the leading water-soluble polysaccharide in the last stage. Starch was the dominant polysaccharide at all stages in morin-treated banana. Deassembly of insoluble starch granules and degradation of soluble starches were responsible for its high level in banana. Arabinogalactan proteins were only detected in late stages, and could be a marker for banana deterioration. The inhibited degradation of cell wall polysaccharides contributed to the preservative effect of morin.
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Affiliation(s)
- Jiali Yang
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jun Zeng
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Lingrong Wen
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Hong Zhu
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Yueming Jiang
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Afiya John
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Limei Yu
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Bao Yang
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
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21
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Dyatlov V, Gumnikova V, Grebeneva T, Kruppa I, Rustamov I, Kireev V, Maleev V. Study of the Chemical Structure of Dialdehyde Carboxymethyl Cellulose Produced by Periodate Oxidation under Different Conditions. ACTA ACUST UNITED AC 2018. [DOI: 10.1177/0307174x1504200404] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
13C nuclear magnetic resonance, paramagnetic resonance, and ultraviolet spectroscopy and high-resolution gel permeation chromatography were used to investigate the process of periodate oxidation of carboxymethyl cellulose and the structure and molecular weight characteristics of its oxidised forms produced under different conditions. It was shown that, in solution and in the solid state, aldehyde groups in the oxidised units exist in the form of cyclic hemiacetals. An examination was made of the existence of all the main cyclic intramolecular hemiacetal structures, and the most probable were proposed. The influence of the degree of periodate oxidation on the molecular weight characteristics and hydrolytic stability of dialdehyde carboxymethyl cellulose was studied.
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Affiliation(s)
- V.A. Dyatlov
- D.I. Mendeleev Russian Chemico-Technological University, Moscow
| | - V.I. Gumnikova
- D.I. Mendeleev Russian Chemico-Technological University, Moscow
| | - T.A. Grebeneva
- All-Russia Scientific Research Institute of Aviation Materials
| | - I.S. Kruppa
- D.I. Mendeleev Russian Chemico-Technological University, Moscow
| | - I.R. Rustamov
- D.I. Mendeleev Russian Chemico-Technological University, Moscow
| | - V.V. Kireev
- D.I. Mendeleev Russian Chemico-Technological University, Moscow
| | - V.I. Maleev
- A.N. Nesmeyanov Institute of Heteroorganic Compounds
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22
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Wang L, Xu J, Fan X, Wang Q, Wang P, Yuan J, Yu Y, Zhang Y, Cui L. Characterization of branched limit dextrin and impact on corn starch pasting properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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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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24
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Li M, Dhital S, Wei Y. Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities. Compr Rev Food Sci Food Saf 2017; 16:1042-1055. [DOI: 10.1111/1541-4337.12272] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 05/04/2017] [Accepted: 05/09/2017] [Indexed: 11/26/2022]
Affiliation(s)
- Ming Li
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Sushil Dhital
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation; Univ. of Queensland; St. Lucia Brisbane QLD 4072 Australia
| | - Yimin Wei
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
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25
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Park CS, Park I. The structural characteristics of amylosucrase-treated waxy corn starch and relationship between its in vitro digestibility. Food Sci Biotechnol 2017; 26:381-387. [PMID: 30263554 PMCID: PMC6049424 DOI: 10.1007/s10068-017-0052-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Revised: 02/13/2017] [Accepted: 02/21/2017] [Indexed: 11/28/2022] Open
Abstract
The glucotransferase amylosucrase (AS) influences the structural properties of starch, but its precise effects are unclear. The structural characteristics and in vitro digestibility of waxy corn starch modified by AS from Neisseria polysaccharea were examined. AS-treated starch exhibited a higher slowly digestible starch (SDS) fraction, the weak B-type polymorph, lower relative crystallinity, and lower double helix content than those of native starches based on X-ray diffractometry, solid-state 13C CP/MAS NMR, and FT-IR. AS-treated starches exhibited increased proportions of degree of polymerization (DP) 25-36 and DP≥37 chains. Higher SDS and resistant (RS) fractions, higher proportions of DP 25-36 and DP≥37 chains, more double helices, higher relative crystallinity, and less difference between double helix and relative crystallinity were observed for starch treated with 460 U than with 230 U of AS. AS re-built the double-helical and rearranged crystalline structure of gelatinized starch and consequently influenced the SDS and RS fractions.
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Affiliation(s)
- Cheon-Seok Park
- Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Inmyoung Park
- Department of Asian Food and Culinary Art, Youngsan University, Busan, 48015 Korea
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26
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Mechanistic Study of Utilization of Water-Insoluble Saccharomyces cerevisiae Glucans by Bifidobacterium breve Strain JCM1192. Appl Environ Microbiol 2017; 83:AEM.03442-16. [PMID: 28115383 DOI: 10.1128/aem.03442-16] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Accepted: 01/14/2017] [Indexed: 11/20/2022] Open
Abstract
Bifidobacteria exert beneficial effects on hosts and are extensively used as probiotics. However, due to the genetic inaccessibility of these bacteria, little is known about their mechanisms of carbohydrate utilization and regulation. Bifidobacterium breve strain JCM1192 can grow on water-insoluble yeast (Saccharomyces cerevisiae) cell wall glucans (YCWG), which were recently considered as potential prebiotics. According to the results of 1H nuclear magnetic resonance (NMR) spectrometry, the YCWG were composed of highly branched (1→3,1→6)-β-glucans and (1→4,1→6)-α-glucans. Although the YCWG were composed of 78.3% β-glucans and 21.7% α-glucans, only α-glucans were consumed by the B. breve strain. The ABC transporter (malEFG1) and pullulanase (aapA) genes were transcriptionally upregulated in the metabolism of insoluble yeast glucans, suggesting their potential involvement in the process. A nonsense mutation identified in the gene encoding an ABC transporter ATP-binding protein (MalK) led to growth failure of an ethyl methanesulfonate-generated mutant with yeast glucans. Coculture of the wild-type strain and the mutant showed that this protein was responsible for the import of yeast glucans or their breakdown products, rather than the export of α-glucan-catabolizing enzymes. Further characterization of the carbohydrate utilization of the mutant and three of its revertants indicated that this mutation was pleiotropic: the mutant could not grow with maltose, glycogen, dextrin, raffinose, cellobiose, melibiose, or turanose. We propose that insoluble yeast α-glucans are hydrolyzed by extracellular pullulanase into maltose and/or maltooligosaccharides, which are then transported into the cell by the ABC transport system composed of MalEFG1 and MalK. The mechanism elucidated here will facilitate the development of B. breve and water-insoluble yeast glucans as novel synbiotics.IMPORTANCE In general, Bifidobacterium strains are genetically intractable. Coupling classic forward genetics with next-generation sequencing, here we identified an ABC transporter ATP-binding protein (MalK) responsible for the import of insoluble yeast glucan breakdown products by B. breve JCM1192. We demonstrated the pleiotropic effects of the ABC transporter ATP-binding protein in maltose/maltooligosaccharide, raffinose, cellobiose, melibiose, and turanose transport. With the addition of transcriptional analysis, we propose that insoluble yeast glucans are broken down by extracellular pullulanase into maltose and/or maltooligosaccharides, which are then transported into the cell by the ABC transport system composed of MalEFG1 and MalK. The mechanism elucidated here will facilitate the development of B. breve and water-insoluble yeast glucans as novel synbiotics.
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27
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28
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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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29
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Martínez MM, Pico J, Gómez M. Synergistic maltogenic α-amylase and branching treatment to produce enzyme-resistant molecular and supramolecular structures in extruded maize matrices. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Synthesis of modified potato starches for aqueous solubilization of benzo[ a ]pyrene. Carbohydr Polym 2016; 144:83-8. [DOI: 10.1016/j.carbpol.2016.01.071] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 01/26/2016] [Accepted: 01/30/2016] [Indexed: 11/24/2022]
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31
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32
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Luo Z, Zou J, Chen H, Cheng W, Fu X, Xiao Z. Synthesis and characterization of amylose–zinc inclusion complexes. Carbohydr Polym 2016; 137:314-320. [DOI: 10.1016/j.carbpol.2015.10.100] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 10/30/2015] [Accepted: 10/31/2015] [Indexed: 11/25/2022]
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33
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Kuz’mina NE, Moiseev SV, Krylov VI, Knyaz’kina OV, Yashkir VA, Merkulov VA. Modification of PMR Spectroscopy Technique for Determination of the Molar Substitution in Hydroxyethyl Starch. Pharm Chem J 2015. [DOI: 10.1007/s11094-015-1327-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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34
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Fan Q, Xie Z, Zhan J, Chen H, Tian Y. A glycogen branching enzyme fromThermomonospora curvata: Characterization and its action on maize starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201500197] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Qin Fan
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Zhengjun Xie
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Jinling Zhan
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Hailong Chen
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Yaoqi Tian
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
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35
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Rösch C, Venema K, Gruppen H, Schols HA. Characterisation and in vitro fermentation of resistant maltodextrins using human faecal inoculum and analysis of bacterial enzymes present. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.bcdf.2015.07.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Miao M, Li R, Huang C, Jiang B, Zhang T. Impact of β-amylase degradation on properties of sugary maize soluble starch particles. Food Chem 2015; 177:1-7. [DOI: 10.1016/j.foodchem.2014.12.101] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Revised: 12/28/2014] [Accepted: 12/29/2014] [Indexed: 01/29/2023]
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37
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Gous PW, Gilbert RG, Fox GP. Drought-proofing barley (Hordeum vulgare) and its impact on grain quality: A review. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.187] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Peter W. Gous
- Tongji School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei 430030 China
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Robert G. Gilbert
- Tongji School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei 430030 China
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Glen P. Fox
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
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38
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Ye F, Miao M, Huang C, Lu K, Jiang B, Zhang T. Elucidation of substituted ester group position in octenylsuccinic anhydride modified sugary maize soluble starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11696-11705. [PMID: 25389118 DOI: 10.1021/jf5035064] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The octenylsuccinic groups in esterification-modified sugary maize soluble starches with a low (0.0191) or high (0.0504) degree of substitution (DS) were investigated by amyloglucosidase hydrolysis followed by a combination of chemical and physical analysis. The results showed the zeta-potential remained at approximately the same value regardless of excessive hydrolysis. The weight-average molecular weight decreased rapidly and reached 1.22 × 10(7) and 1.60 × 10(7) g/mol after 120 min for low-DS and high-DS octenylsuccinic anhydride (OSA) modified starch, respectively. The pattern of z-average radius of gyration as well as particle size change was similar to that of Mw, and z-average radius of gyration decreased much more slowly, especially for high-DS OSA starch. Compared to native starch, two characteristic absorption peaks at 1726.76 and 1571.83 cm(-1) were observed in FT-IR spectra, and the intensity of absorption peaks increased with increasing DS. The NMR results showed that OSA starch had several additional peaks at 0.8-3.0 ppm and a shoulder at 5.56 ppm for OSA substituents, which were grafted at O-2 and O-3 positions in soluble starch. The even distribution of OSA groups in the center area of soluble starch particle has been directly shown under CLSM. Most substitutions were located near branching points of soluble starch particles for a low-DS modified starch, whereas the substituted ester groups were located near branching points as well as at the nonreducing ends in OSA starch with a high DS.
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Affiliation(s)
- Fan Ye
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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39
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Li X, Miao M, Jiang H, Xue J, Jiang B, Zhang T, Gao Y, Jia Y. Partial branching enzyme treatment increases the low glycaemic property and α-1,6 branching ratio of maize starch. Food Chem 2014; 164:502-9. [DOI: 10.1016/j.foodchem.2014.05.074] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2014] [Revised: 03/22/2014] [Accepted: 05/14/2014] [Indexed: 11/27/2022]
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40
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Chu S, Hasjim J, Hickey LT, Fox G, Gilbert RG. Structural Changes of Starch Molecules in Barley Grains During Germination. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0174-r] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shang Chu
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Jovin Hasjim
- University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Lee T. Hickey
- University of Queensland, Centre for Plant Science, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Glen Fox
- University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Robert G. Gilbert
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
- Corresponding author. Phone: +61 7 3365 4809. Fax: +61 7 3365 1188
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41
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Xijun L, Junjie G, Danli W, Lin L, Jiaran Z. Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch. J Food Sci 2014; 79:C1505-11. [DOI: 10.1111/1750-3841.12525] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2013] [Accepted: 03/26/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Lian Xijun
- Tianjin Key Laboratory of Food Biotechnology; School of Biotechnology and Food Science; TianJin Univ. of Commerce; Tianjin 300134 P.R. China
- College of Light Industry and Food Sciences South China Univ. of Technology; Guangzhou 510640 P.R.China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; Guangzhou 510640 P.R. China
| | - Guo Junjie
- School of Science; Tianjin Univ. of Commerce; Tianjin 300134 P.R. China
| | - Wang Danli
- School of Science; Tianjin Univ. of Commerce; Tianjin 300134 P.R. China
| | - Li Lin
- College of Light Industry and Food Sciences South China Univ. of Technology; Guangzhou 510640 P.R.China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; Guangzhou 510640 P.R. China
| | - Zhu Jiaran
- Hebei Jiaotong Vocational & Technical College; Tianjin 300381 P.R. China
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42
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Miao M, Xiong S, Jiang B, Jiang H, Cui SW, Zhang T. Improved the slow digestion property of maize starch using partially β-amylolysis. Food Chem 2014; 152:128-32. [DOI: 10.1016/j.foodchem.2013.11.148] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2013] [Revised: 10/17/2013] [Accepted: 11/23/2013] [Indexed: 11/24/2022]
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43
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Hromádková Z, Košťálová Z, Vrchotová N, Ebringerová A. Non-cellulosic polysaccharides from the leaves of small balsam (Impatiens parviflora DC.). Carbohydr Res 2014; 389:147-53. [DOI: 10.1016/j.carres.2014.01.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2013] [Revised: 01/11/2014] [Accepted: 01/17/2014] [Indexed: 10/25/2022]
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44
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Wang K, Henry RJ, Gilbert RG. Causal Relations Among Starch Biosynthesis, Structure, and Properties. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s40362-014-0016-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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45
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Zhang B, Wang K, Hasjim J, Li E, Flanagan BM, Gidley MJ, Dhital S. Freeze-drying changes the structure and digestibility of B-polymorphic starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1482-1491. [PMID: 24471496 DOI: 10.1021/jf405196m] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Starch granules both isolated from plants and used in foods or other products have typically been dried. Common food laboratory and industry practices include oven (heat), freeze, and ethanol (solvent-exchange) drying. Starch granules isolated from maize (A-type polymorph) and potato (B-type polymorph) were used to understand the effects of different dehydration methods on starch structure and in vitro digestion kinetics. Oven and ethanol drying do not significantly affect the digestion properties of starches compared with their counterparts that have never been dried. However, freeze-drying results in a significant increase in the digestion rate of potato starch but not maize starch. The structural and conformational changes of starch granules after drying were investigated at various length scales using scanning electron microscopy, confocal laser scanning microscopy, X-ray diffraction, FTIR spectroscopy, and NMR spectroscopy. Freeze-drying not only disrupts the surface morphology of potato starch granules (B-type polymorph), but also degrades both short- and long-range molecular order of the amylopectin, each of which can cause an increase in the digestion rate. In contrast to A-polymorphic starches, B-polymorphic starches are more disrupted by freeze-drying, with reductions of both short- and long-range molecular order. We propose that the low temperatures involved in freeze-drying compared with oven drying result in greater chain rigidity and lead to structural disorganization during water removal at both nanometer and micrometer length scales in B-type polymorphic starch granules, because of the different distribution of water within crystallites and the lack of pores and channels compared with A-type polymorphic starch granules.
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Affiliation(s)
- Bin Zhang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , Brisbane, Queensland 4072, Australia
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46
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Structure and digestibility of endosperm water-soluble α-glucans from different sugary maize mutants. Food Chem 2014; 143:156-62. [DOI: 10.1016/j.foodchem.2013.07.109] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2013] [Revised: 07/13/2013] [Accepted: 07/20/2013] [Indexed: 11/21/2022]
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47
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Gilbert RG, Wu AC, Sullivan MA, Sumarriva GE, Ersch N, Hasjim J. Improving human health through understanding the complex structure of glucose polymers. Anal Bioanal Chem 2013; 405:8969-80. [DOI: 10.1007/s00216-013-7129-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2013] [Revised: 06/01/2013] [Accepted: 06/06/2013] [Indexed: 10/26/2022]
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Gilbert RG, Witt T, Hasjim J. What Is Being Learned About Starch Properties from Multiple-Level Characterization. Cereal Chem 2013. [DOI: 10.1094/cchem-11-12-0141-fi] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Robert G. Gilbert
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
- Corresponding author. Phone: +61 7 3365 4809. Fax: +61 7 3365 1188. E-mail:
| | - Torsten Witt
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Jovin Hasjim
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
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49
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Lee BH, Yan L, Phillips RJ, Reuhs BL, Jones K, Rose DR, Nichols BL, Quezada-Calvillo R, Yoo SH, Hamaker BR. Enzyme-synthesized highly branched maltodextrins have slow glucose generation at the mucosal α-glucosidase level and are slowly digestible in vivo. PLoS One 2013; 8:e59745. [PMID: 23565164 PMCID: PMC3615069 DOI: 10.1371/journal.pone.0059745] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2012] [Accepted: 02/17/2013] [Indexed: 11/19/2022] Open
Abstract
For digestion of starch in humans, α-amylase first hydrolyzes starch molecules to produce α-limit dextrins, followed by complete hydrolysis to glucose by the mucosal α-glucosidases in the small intestine. It is known that α-1,6 linkages in starch are hydrolyzed at a lower rate than are α-1,4 linkages. Here, to create designed slowly digestible carbohydrates, the structure of waxy corn starch (WCS) was modified using a known branching enzyme alone (BE) and an in combination with β-amylase (BA) to increase further the α-1,6 branching ratio. The digestibility of the enzymatically synthesized products was investigated using α-amylase and four recombinant mammalian mucosal α-glucosidases. Enzyme-modified products (BE-WCS and BEBA-WCS) had increased percentage of α-1,6 linkages (WCS: 5.3%, BE-WCS: 7.1%, and BEBA-WCS: 12.9%), decreased weight-average molecular weight (WCS: 1.73×108 Da, BE-WCS: 2.76×105 Da, and BEBA-WCS 1.62×105 Da), and changes in linear chain distributions (WCS: 21.6, BE-WCS: 16.9, BEBA-WCS: 12.2 DPw). Hydrolysis by human pancreatic α-amylase resulted in an increase in the amount of branched α-limit dextrin from 26.8% (WCS) to 56.8% (BEBA-WCS). The α-amylolyzed samples were hydrolyzed by the individual α-glucosidases (100 U) and glucogenesis decreased with all as the branching ratio increased. This is the first report showing that hydrolysis rate of the mammalian mucosal α-glucosidases is limited by the amount of branched α-limit dextrin. When enzyme-treated materials were gavaged to rats, the level of postprandial blood glucose at 60 min from BEBA-WCS was significantly higher than for WCS or BE-WCS. Thus, highly branched glucan structures modified by BE and BA had a comparably slow digesting property both in vitro and in vivo. Such highly branched α-glucans show promise as a food ingredient to control postprandial glucose levels and to attain extended glucose release.
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Affiliation(s)
- Byung-Hoo Lee
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, United States of America
| | - Like Yan
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, United States of America
| | - Robert J. Phillips
- Department of Psychological Science, Purdue University, West Lafayette, Indiana, United States of America
| | - Bradley L. Reuhs
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, United States of America
| | - Kyra Jones
- Department of Biology, University of Waterloo, Waterloo, Ontario, Canada
| | - David R. Rose
- Department of Biology, University of Waterloo, Waterloo, Ontario, Canada
| | - Buford L. Nichols
- United States Department of Agriculture/Agricultural Research Service Children’s Nutrition Research Center and the Departments Pediatrics, Baylor College of Medicine, Houston, Texas, United States of America
| | - Roberto Quezada-Calvillo
- United States Department of Agriculture/Agricultural Research Service Children’s Nutrition Research Center and the Departments Pediatrics, Baylor College of Medicine, Houston, Texas, United States of America
- Department of Chemistry, Universidad Autonoma de San Luis Potosi, San Luis Potosi, Mexico
| | - Sang-Ho Yoo
- Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Korea
| | - Bruce R. Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, United States of America
- Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Korea
- * E-mail:
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50
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Witono JR, Marsman JH, Noordergraaf IW, Heeres HJ, Janssen LP. Improved homopolymer separation to enable the application of 1H NMR and HPLC for the determination of the reaction parameters of the graft copolymerization of acrylic acid onto starch. Carbohydr Res 2013; 370:38-45. [DOI: 10.1016/j.carres.2013.01.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2012] [Accepted: 01/23/2013] [Indexed: 10/27/2022]
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