1
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Zhou Y, Ding N, Zhang Y, Zhang H, Hong H, Luo Y, Tan Y. Plastein reaction augments the metal chelating capabilities of silver carp (Hypophthalmichthys molitrix) hydrolysates: Unlocking the chemical modification mechanism. Food Chem 2024; 438:138030. [PMID: 38000155 DOI: 10.1016/j.foodchem.2023.138030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023]
Abstract
Plastein reaction mechanisms and the alteration of its product properties have been studied for decades. This study investigated the plastein-mediated modifications in silver carp protein hydrolysate (SCPH) from both mechanistic and functional perspectives. Unlike prior research, this investigation uncovered that hydrogen bonding supplemented the dominant hydrophobic interactions in plastein's mechanism for the first time, as supported by peptide concentrations, molecular weight, amino acids, chemical forces, and peptide sequence by LC-MS/MS. This innovative reaction mechanism cascaded into the enhancement of SCPH functional attributes. Plastein induced increased COOH in SCPH's side-chain groups significantly enhanced Fe2+ (from 4.49 to 14.12 %) and Zn2+ (from 53.53 to 64.47 %) chelation. Moreover, the elevated DPPH (17.56 %-23.97 %) and hydroxyl radical (68.49 %-79.32 %) scavenging power indicated a broader improvement in SCPH with plastein. In SCPH, plastein elucidated reaction intricacies and enhanced its utility, propelling SCPH into a realm of extended potential.
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Affiliation(s)
- Yongjie Zhou
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Ning Ding
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yan Zhang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, MS 39567, USA.
| | - Huijuan Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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2
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Shao M, Li S, Huang S, Junejo SA, Jiang Y, Zhang B, Huang Q. Oil structuring from porous starch to powdered oil: Role of multi-scale structure in the oil adsorption and distribution. Int J Biol Macromol 2023; 253:126968. [PMID: 37730003 DOI: 10.1016/j.ijbiomac.2023.126968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/23/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Oil structuring from porous starch is a potential alternative for the industrial production of powdered oil, but their relationship between starch multi-scale structure and oil adsorption characteristics was not clear. This study compared the role of multi-scale structure of porous starch (PS) prepared by normal and waxy maize starch in the oil adsorption. Waxy maize porous starch exhibited higher oil adsorption capacity (32.43 %-98.71 %) and more oil distributed on the surface of granules than normal maize porous starch, resulting from the more pores, larger specific surface area (1.01-1.53 m2/g), and pore size (8.45-9.32 nm). The enzymolysis time of native starch dominated oil distribution, leading to different granule adhesion and aggregation state. Pearson correlation analysis further showed oil adsorption capacity was negatively correlated with particle size, but positively correlated with enzymolysis rate and specific surface area of PS. The formation of powdered oil was mainly through the physical adsorption, including surface adsorption and pore adsorption. These findings could provide a promising route for the preparation of powdered oil with controlled multi-scale structure of PS.
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Affiliation(s)
- Miao Shao
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Sixin Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shahid Ahmed Junejo
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yi Jiang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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3
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Jorge FF, Edith CC, Eduardo RS, Jairo SM, Héctor CV. Hydrothermal processes and simultaneous enzymatic hydrolysis in the production of modified cassava starches with porous-surfaces. Heliyon 2023; 9:e17742. [PMID: 37539223 PMCID: PMC10395141 DOI: 10.1016/j.heliyon.2023.e17742] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 06/24/2023] [Accepted: 06/27/2023] [Indexed: 08/05/2023] Open
Abstract
The amylolytic action of α-amylase and amyloglucosidase has been directly implemented in native cassava starches for the formation of cassava microporous granules with unsatisfactory results, however, its incidence in hydrothermally treated granules has never been evaluated. The effect of hydrothermal processes and simultaneous enzymatic hydrolysis on the physicochemical, morphological and structural properties of native cassava starch was evaluated. Native cassava starch presented a rigid, smooth surface, and was exempt from porosities, whereas hydrothermal processes altered the semicrystalline order and increasing the size and number of pores and increasing the size (4.11 ± 0.09 nm) and volume of pores (0.82 ± 0.00 cm3/g × 10-3). The hydrothermal action followed by enzymatic processes with α-amylase and amyloglucosidase, augmented the processes of internal degradation (endo-erosion) and pore widening (exo-erosion), improving the hydrophilic properties compared to the hydrothermal treatment. Likewise, the hydrothermally process followed by enzymatic hydrolysis for 24 h (HPS + EMS-24) increased the degradation of the amorphous lamellae, consistent with a significant decrease in amylose content. This same dual treatment increased the pore size at 17.68 ± 0.13 nm relative to the native counterpart; therefore, they are considered an effective method in the development of modified cassava starches with porous surfaces.
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4
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High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 36] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
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5
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Deng X, Huang H, Huang S, Yang M, Wu J, Ci Z, He Y, Wu Z, Han L, Zhang D. Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food. Front Nutr 2022; 9:941527. [PMID: 36313079 PMCID: PMC9607893 DOI: 10.3389/fnut.2022.941527] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 09/23/2022] [Indexed: 11/13/2022] Open
Abstract
Microwave heating technology performs the characteristics of fast heating, high efficiency, green energy saving and easy control, which makes it deeply penetrate into the food industry and home cooking. It has the potential to alter the appearance and flavor of food, enhance nutrient absorption, and speed up the transformation of active components, which provides an opportunity for the development of innovation foods. However, the change of food driven by microwave heating are very complex, which often occurs beyond people's cognition and blocks the development of new food. It is thus necessary to explore the transformation mechanism and influence factors from the perspectives of microwave technology and food nutrient diversity. This manuscript focuses on the nutritional macromolecules in food, such as starch, lipid and protein, and systematically analyzes the change rule of structure, properties and function under microwave heating. Then, the flavor, health benefits, potential safety risks and bidirectional allergenicity associated with microwave heating are fully discussed. In addition, the development of new functional foods for health needs and future market based on microwave technology is also prospected. It aims to break the scientific fog of microwave technology and provide theoretical support for food science to understand the change law, control the change process and use the change results.
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Affiliation(s)
- Xuan Deng
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Haozhou Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shengjie Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Jing Wu
- Xinqi Microwave Co., Ltd., Guiyang, China
| | - Zhimin Ci
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yanan He
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,Zhenfeng Wu
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,*Correspondence: Li Han
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,Dingkun Zhang
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6
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Nwaogazie FO, Akinwande BA, Oyeyinka SA. Physicochemical properties of Bambara groundnut (
Vigna subterranea
) starch annealed at different temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Bolanle A. Akinwande
- Department of Food Science Ladoke Akintola University of Technology Ogbomoso Nigeria
| | - Samson A. Oyeyinka
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing University of Lincoln Holbeach, PE12 7FJ UK
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7
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Intensifying the moderate electric field-induced modification of maize starch by 1-butyl-3-methylimidazolium chloride. Carbohydr Polym 2022; 292:119654. [DOI: 10.1016/j.carbpol.2022.119654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 05/05/2022] [Accepted: 05/22/2022] [Indexed: 11/23/2022]
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8
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Marboh V, Gayary MA, Gautam G, Mahanta CL. Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting and Thermal Properties of Sohphlang (
Flemingia vestita
) Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vegonia Marboh
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Mainao Alina Gayary
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Gitanjali Gautam
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
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9
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ALQAH H, ALAMRI MS, MOHAMED AA, HUSSAIN S, QASEM AA, IBRAHEEM MA, YEHIA HM. Effect of annealing and α-amylase extract on the rheological properties, syneresis, and water holding capacity of different starches. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.83821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Pressure moisture treatment and hydro-thermal treatment of starch. Food Sci Biotechnol 2021; 31:261-274. [DOI: 10.1007/s10068-021-01016-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022] Open
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11
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Zhong Y, Herburger K, Kirkensgaard JJK, Khakimov B, Hansen AR, Blennow A. Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106904] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Effect of Single and Dual Hydrothermal Treatments on the Resistant Starch Content and Physicochemical Properties of Lotus Rhizome Starches. Molecules 2021; 26:molecules26144339. [PMID: 34299614 PMCID: PMC8304897 DOI: 10.3390/molecules26144339] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/17/2022] Open
Abstract
Heat-moisture treatment (HMT) changed the morphology and the degree of molecular ordering in lotus rhizome (Nelumbo nucifera Gaertn.) starch granules slightly, leading to some detectable cavities or holes near hilum, weaker birefringence and granule agglomeration, accompanied with modified XRD pattern from C- to A-type starch and lower relative crystallinity, particularly for high moisture HMT modification. In contrast, annealing (ANN) showed less impact on granule morphology, XRD pattern and relative crystallinity. All hydrothermal treatment decreased the resistant starch (from about 27.7–35.4% to 2.7–20%), increased the damage starch (from about 0.5–1.6% to 2.4–23.6%) and modified the functional and pasting properties of lotus rhizome starch pronouncedly. An increase in gelatinization temperature but a decrease in transition enthalpy occurred after hydrothermal modification, particularly for hydrothermal modification involved with HMT. HMT-modified starch also showed higher pasting temperature, less pronounced peak viscosity, leading to less significant thixotropic behavior and retrogradation during pasting-gelation process. However, single ANN treatment imparts a higher tendency of retrogradation as compared to native starch. For dual hydrothermally modified samples, the functional properties generally resembled to the behavior of single HMT-modified samples, indicating the pre- or post-ANN modification had less impact on the properties HMT modified lotus rhizome starch.
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13
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Gonzalez A, Wang Y. Surface Removal Enhances the Formation of a Porous Structure in Potato Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202000261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ana Gonzalez
- Department of Food Science University of Arkansas 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Ya‐Jane Wang
- Department of Food Science University of Arkansas 2650 N. Young Avenue Fayetteville AR 72704 USA
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14
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Zheng X, Qiu C, Long J, Jiao A, Xu X, Jin Z, Wang J. Preparation and characterization of porous starch/β-cyclodextrin microsphere for loading curcumin: Equilibrium, kinetics and mechanism of adsorption. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101081] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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15
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Zhang K, Zhao D, Guo D, Tong X, Zhang Y, Wang L. Physicochemical and digestive properties of A- and B-type granules isolated from wheat starch as affected by microwave-ultrasound and toughening treatment. Int J Biol Macromol 2021; 183:481-489. [PMID: 33933544 DOI: 10.1016/j.ijbiomac.2021.04.180] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/27/2021] [Accepted: 04/27/2021] [Indexed: 10/21/2022]
Abstract
In this study, the effect of microwave-ultrasound or/and toughening treatment on the physicochemical, structural properties, and in vitro digestibility of A- and B-type granules isolated from wheat starch were investigated. From the SEM, microwave-ultrasound and toughening treatment (MU-T) led to the appearance of irregular and disrupted structure significantly and an increment in the resistant starch content of A- and B-type granule. Furthermore, the MU-T starch possessed the lowest swelling power, light transmittance, and gelatinization temperature range (Tc -To) and the highest ΔH. After MU-T, the relative crystallinity (RC) of X-ray pattern, Fourier transform infrared ratio of 1047/1022 cm-1, and the content of double helix and single helix of 13C CP/MAS NMR had increased significantly. In particular, there was a difference in the content of RS and SDS between A-starch granules and B-starch granules as well as their changes after modification (from 69.305% to 82.93 for A-starch and form 74.97% to 88.17 for B-starch, respectively), which was a similar trend with RC and helix content. This study indicated that, for both A-type granule and B-type granule starches, microwave-ultrasound and toughening treated samples had unique properties compared to singly modified starches.
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Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road, Zhengzhou 450000, China; Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450000, China
| | - Di Zhao
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road, Zhengzhou 450000, China; Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450000, China.
| | - Dongxu Guo
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road, Zhengzhou 450000, China; Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450000, China
| | - Xiaofeng Tong
- Henan Agricultural University, Zhengzhou 450000, China; Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450000, China
| | - Yun Zhang
- Henan University of Technology, Zhengzhou 450000, China; Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450000, China
| | - Li Wang
- School of Food Science, Jiangnan University, Wuxi 214000, China
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16
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Wang JR, Guo XN, Li Y, Zhu KX. The addition of alpha amylase improves the quality of Chinese dried noodles. J Food Sci 2021; 86:860-866. [PMID: 33590539 DOI: 10.1111/1750-3841.15654] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 12/28/2020] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Abstract
The effect of α-amylase on the quality attributes of Chinese dried noodles (CDN) was investigated. Adding α-amylase markedly decreased the cooking time and cooking loss of CDN at the level of 12.5 (mg/100 g flour). The elasticity of CDN was increased significantly (P < 0.05) after adding α-amylase. The firmness of noodles with 12.5 mg α-amylase per 100 g flour showed no obvious change compared to the control, whereas it decreased significantly (P < 0.05) when the amount of α-amylase increased to 25 (mg/100 g flour). In addition, the chewiness of CDN with 12.5 mg α-amylase per 100 g flour increased, while it showed a significant (P < 0.05) decreasing trend with further increased α-amylase levels. Starch structural and thermal properties were also changed by α-amylase, which showed increased relative crystallinity, swelling power, but decreased pasting property. The changed starch property restrained the cross-linking of gluten. The decrease in optimal cooking time and increase in elasticity of CDN were due to the increased swelling power and decreased peak time of the starch. In addition, the decreased setback of starch and protein cross-linking degree were responsible for the decreased firmness and chewiness of CDN with α-amylase ranging from 25 to 50 mg/100 g flour. Overall, α-amylase could be used as a functional additive to improve the quality of CDN when the amount was at 12.5 mg/100 g flour.
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Affiliation(s)
- Jin-Rong Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China.,Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, 66506, USA
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, 66506, USA
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China
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17
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Chávez‐Murillo CE, Aceves‐Flores MS, Verástegui‐Quevedo M, Rosa‐Millán J. sInfluence of starch and protein molecular interactions on the
in vitro
digestion characteristics of biscuits partially substituted with pulse flours. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14963] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Carolina Estefanía Chávez‐Murillo
- Instituto Politecnico Nacional Unidad Profesional Interdisciplinaria de Ingeniería campus Zacatecas (UPIIZ‐IPN) Blvd. del Bote S/N, Cerro del Gato, Ejido La Escondida Zacatecas Zacatecas98160México
| | - Mónica Samantha Aceves‐Flores
- Tecnologico de Monterrey. Escuela de Ingeniera y Ciencias Epigmenio Gonzalez 500, San Pablo Queretaro Queretro76130Mexico
| | - Mariana Verástegui‐Quevedo
- Tecnologico de Monterrey. Escuela de Ingeniera y Ciencias Epigmenio Gonzalez 500, San Pablo Queretaro Queretro76130Mexico
| | - Julián Rosa‐Millán
- Tecnologico de Monterrey. Escuela de Ingeniera y Ciencias Epigmenio Gonzalez 500, San Pablo Queretaro Queretro76130Mexico
- Rhodon Food Research Queretaro Queretro76269Mexico
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18
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Addition of amino acids to modulate structural, physicochemical, and digestive properties of corn starch-amino acid complexes under hydrothermal treatment. Int J Biol Macromol 2020; 160:741-749. [DOI: 10.1016/j.ijbiomac.2020.05.238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 12/23/2022]
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19
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Alqah H, Alamri MS, Mohamed AA, Hussain S, Qasem AA, Ibraheem MA, Ababtain IA. The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches. Polymers (Basel) 2020; 12:polym12071602. [PMID: 32708502 PMCID: PMC7407095 DOI: 10.3390/polym12071602] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 07/15/2020] [Accepted: 07/16/2020] [Indexed: 11/24/2022] Open
Abstract
Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and in germinated sorghum extract (GSE) (1.0 g starch/9 mL water). The α-amylase concentration in the GSE was 5.0 mg/10 mL. Annealing was done at 40, 50, and 60 °C for 30 or 60 min. The pasting properties of annealed starches were studied using Rapid Visco-Analyzer (RVA), in addition to the swelling power. These starches exhibited diverse pasting properties as evidenced by increased peak viscosity with annealing, where native starches exhibited peak viscosity as: 2828, 2438, 1943, 2250, and 4601 cP for the C.P., C.S., T.B., W.S., and S.P.S., respectively, which increased to 3580, 2482, 2504, 2514, and 4787 cP, respectively. High amylose content did not play a major role on the pasting properties of the tested starches because sweet potato starch (S.P.S.) (22.4% amylose) exhibited the highest viscosity, whereas wheat starch (W.S.) (25% amylose) had the least. Therefore, the dual effects of granule structure and packing density, especially in the amorphous region, are determinant factors of the enzymatic digestion rate and product. Swelling power was found to be a valuable predictive tool of amylose content and pasting characteristics of the tested starches. The studied starches varied in their digestibility and displayed structural differences in the course of α-amylase digestion. Based on these findings, W.S. was designated the most susceptible among the starches and S.P.S. was the least. The most starch gel setback was observed for the legume starches, chickpeas, and Turkish beans (C.P. 2553 cP and T.B. 1172 cP). These results were discussed with regard to the underlying principles of swelling tests and pasting behavior of the tested starches. Therefore, GSE is an effortless economic technique that can be used for starch digestion (modification) at industrial scale.
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Zhy Ying B, Kamilah H, Karim AA, Utra U. Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago (
Metroxylon sagu
) starch. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Boo Zhy Ying
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Hanisah Kamilah
- Department of Crop Science Faculty of Agriculture and Food Sciences Universiti Putra Malaysia Bintulu Sarawak Campus Bintulu Malaysia
| | - Alias A. Karim
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Uthumporn Utra
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
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21
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Gonzalez A, Wang Y. Enhancing the Formation of Porous Potato Starch by Combining α‐Amylase or Glucoamylase Digestion with Acid Hydrolysis. STARCH-STARKE 2020. [DOI: 10.1002/star.201900269] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ana Gonzalez
- Department of Food ScienceUniversity of Arkansas 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Ya‐Jane Wang
- Department of Food ScienceUniversity of Arkansas 2650 N. Young Avenue Fayetteville AR 72704 USA
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22
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Dong H, Vasanthan T. Amylase resistance of corn, faba bean, and field pea starches as influenced by three different phosphorylation (cross-linking) techniques. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105506] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Zhang Y, Li M, You X, Fang F, Li B. Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches. Int J Biol Macromol 2020; 146:1060-1068. [DOI: 10.1016/j.ijbiomac.2019.09.231] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/23/2019] [Accepted: 09/23/2019] [Indexed: 11/29/2022]
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24
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Hu A, Wang X, Li L, Xu T, Zheng J. Effects of annealing time on structure and properties of sweet potato starch. Cereal Chem 2020. [DOI: 10.1002/cche.10272] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Aijun Hu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
- Tianjin Chaobai Cereal Food Co. Ltd. Tianjin China
| | - Xiaoyi Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
| | - Lu Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
| | - Tingting Xu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
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25
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Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions. Int J Biol Macromol 2020; 145:1091-1098. [DOI: 10.1016/j.ijbiomac.2019.09.202] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 09/16/2019] [Accepted: 09/18/2019] [Indexed: 11/19/2022]
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26
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Prompiputtanapon K, Sorndech W, Tongta S. Surface Modification of Tapioca Starch by Using the Chemical and Enzymatic Method. STARCH-STARKE 2020. [DOI: 10.1002/star.201900133] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Kewalee Prompiputtanapon
- School of Food TechnologyInstitute of Agricultural TechnologySuranaree University of Technology Nakhon Ratchasima 30000 Thailand
| | - Waraporn Sorndech
- School of Food TechnologyInstitute of Agricultural TechnologySuranaree University of Technology Nakhon Ratchasima 30000 Thailand
- Expert Centre of Innovative Health FoodThailand Institute of Scientific and Technological Research Pathum Thani 12120 Thailand
| | - Sunanta Tongta
- School of Food TechnologyInstitute of Agricultural TechnologySuranaree University of Technology Nakhon Ratchasima 30000 Thailand
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27
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Young G, Bourré L, Frohlich P, Borsuk Y, Sarkar A, Sopiwnyk E, Jones S, Dyck A, Malcolmson L. Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour. Cereal Chem 2019. [DOI: 10.1002/cche.10233] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Gina Young
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Lindsay Bourré
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Peter Frohlich
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Yulia Borsuk
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Ashok Sarkar
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | | | - Adam Dyck
- Warburton Foods Ltd. Saint Francois Xavier MB Canada
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28
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Iuga M, Mironeasa S. A review of the hydrothermal treatments impact on starch based systems properties. Crit Rev Food Sci Nutr 2019; 60:3890-3915. [DOI: 10.1080/10408398.2019.1664978] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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29
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Moran E. Starch: Granule, Amylose-Amylopectin, Feed Preparation, and Recovery by the Fowl's Gastrointestinal Tract. J APPL POULTRY RES 2019. [DOI: 10.3382/japr/pfy046] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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30
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Karim KMR, Husaini A, Sing NN, Tasnim T, Mohd Sinang F, Hussain H, Hossain MA, Roslan H. Characterization and expression in Pichia pastoris of a raw starch degrading glucoamylase (GA2) derived from Aspergillus flavus NSH9. Protein Expr Purif 2019; 164:105462. [PMID: 31351992 DOI: 10.1016/j.pep.2019.105462] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 06/19/2019] [Accepted: 07/24/2019] [Indexed: 11/25/2022]
Abstract
The Aspergillus flavus NSH9 gene, encoding a pH and thermostable glucoamylase with a starch binding domain (SBD), was expressed in Pichia pastoris to produce recombinant glucoamylase (rGA2). The full-length glucoamylase gene (2039 bp), and cDNA (1839 bp) encode a 612 amino acid protein most similar to glucoamylase from Aspergillus oryzae RIB40; the first 19 amino acids are presumed to be a signal peptide for secretion, and the SBD is at the C-terminal. The cDNA was successfully secreted by Pichia at 8.23 U mL-1, and the rGA2 was found to be: a 80 kDa monomer, stable from pH 3.0-9.0, with optimum catalytic activity at pH 5.0, active at temperatures up to 80°C (rGA2 retained 58% of its activity after 60 min of incubation at 70°C), and metal ions such as Na+, K+, Ca++ and Mg++ enhanced rGA2 enzyme activity. The starch degrading ability of rGA2 was also observed on raw sago starch and where prolonged incubation generated larger, deeper, holes on the starch granules, indicating rGA2 is an excellent candidate for industrial starch processing applications.
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Affiliation(s)
| | - Ahmad Husaini
- Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300, Kota, Samarahan, Sarawak, Malaysia.
| | - Ngieng Ngui Sing
- Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300, Kota, Samarahan, Sarawak, Malaysia
| | - Tasmia Tasnim
- Department of Nutrition and Food Engineering, Daffodil International University, Dhaka, 1207, Bangladesh
| | - Fazia Mohd Sinang
- Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300, Kota, Samarahan, Sarawak, Malaysia
| | - Hasnain Hussain
- Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300, Kota, Samarahan, Sarawak, Malaysia
| | - Md Anowar Hossain
- Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, 6205, Bangladesh
| | - Hairul Roslan
- Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300, Kota, Samarahan, Sarawak, Malaysia
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31
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Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages. Microorganisms 2019; 7:microorganisms7070206. [PMID: 31330825 PMCID: PMC6680646 DOI: 10.3390/microorganisms7070206] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 07/16/2019] [Accepted: 07/18/2019] [Indexed: 11/24/2022] Open
Abstract
Production of Cambodian rice wine involves complex microbial consortia. Indeed, previous studies focused on traditional microbial starters used for this product revealed that three microbial strains with complementary metabolic activities are required for an effective fermentation, i.e., filamentous fungi (Rhizopus oryzae), yeast (Saccharomycescerevisiae), and lactic acid bacteria (Lactobacillusplantarum). Modulating the ratio between these three key players led to significant differences, not only in terms of ethanol and organic acid production, but also on the profile of volatile compounds, in comparison with natural communities. However, we observed that using an equal ratio of spores/cells of the three microbial strains during inoculation led to flavor profile and ethanol yield close to that obtained through the use of natural communities. Compartmentalization of metabolic tasks through the use of a biofilm cultivation device allows further improvement of the whole fermentation process, notably by increasing the amount of key components of the aroma profile of the fermented beverage (i.e., mainly phenylethyl alcohol, isobutyl alcohol, isoamyl alcohol, and 2-methyl-butanol) and reducing the amount of off-flavor compounds. This study is a step forward in our understanding of interkingdom microbial interactions with strong application potential in food biotechnology.
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32
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Zhang B, Wu H, Gou M, Xu M, Liu Y, Jing L, Zhao K, Jiang H, Li W. The Comparison of Structural, Physicochemical, and Digestibility Properties of Repeatedly and Continuously Annealed Sweet Potato Starch. J Food Sci 2019; 84:2050-2058. [PMID: 31269264 DOI: 10.1111/1750-3841.14711] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 05/17/2019] [Accepted: 05/23/2019] [Indexed: 01/28/2023]
Abstract
In order to investigate the varied effects of repeated annealing treatment (RANN) and continuous annealing treatment (CANN) on the structural, physicochemical, and digestibility properties of the sweet potato. The 75% starch-water suspensions were prepared and incubated at 65 °C for 8 cycles and 96 hr. The results exhibited that RANN and CANN did not influence the starch granules and polarization cross obviously. The crystal type of RANN and CANN starches still maintained A-type, while the relative crystallinity increased. The solubility, swelling power, peak viscosity and breakdown of RANN and CANN starches decreased, but the gelatinization transition temperatures, trough viscosity, final viscosity, setback, and pasting temperatures of starches increased after annealing treatments. Furthermore, RANN and CANN decreased the RS and RS + SDS contents with the increase of annealing cycles and time. The RANN was more effective in modification of the crystallinity, solubility, swelling power, pasting, gelatinization transition temperatures and enthalpy, and digestibility of starch before four times compared with the CANN ones. By and large, RANN may be a potential way for modification of structural, physicochemical and digestibility properties. PRACTICAL APPLICATION: The described RANN and CANN starch provide new ideas for the study of modified starch. Furthermore, this study revealed the mechanism of annealing treatment and it was concluded that the repeated annealing treatment could provide a new potential way for the modification of starch.
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Affiliation(s)
- Bo Zhang
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Hao Wu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Min Gou
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Meijuan Xu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Yu Liu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Luzhen Jing
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
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33
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Gluten-starch interactions in wheat gluten during carboxylic acid deamidation upon hydrothermal treatment. Food Chem 2019; 283:111-122. [DOI: 10.1016/j.foodchem.2019.01.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 12/10/2018] [Accepted: 01/03/2019] [Indexed: 01/16/2023]
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34
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Wasserman LA, Papakhin AA, Borodina ZM, Krivandin AV, Sergeev AI, Tarasov VF. Some physico-chemical and thermodynamic characteristics of maize starches hydrolyzed by glucoamylase. Carbohydr Polym 2019; 212:260-269. [PMID: 30832856 DOI: 10.1016/j.carbpol.2019.01.096] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 01/22/2019] [Accepted: 01/27/2019] [Indexed: 11/30/2022]
Abstract
Glucoamylolysis of maize starch at 55 °C has been studied by means of scanning electron microscopy (SEM), wide-angle X-ray diffraction spectroscopy (WAXD), and differential scanning calorimetry (DSC). It was found that hydrolysis is accompanied by changes in thermodynamic parameters of diluted aqueous dispersions of partially hydrolyzed starches. Such changes are ensured by two processes directly from hydrolysis and accompanying annealing. At relatively low degrees of hydrolysis (less than 30%), changes in thermodynamic parameters are mainly controlled by annealing. At the same time, at high degrees of hydrolysis (more than 40%), the main contribution to changes in thermodynamic parameters of partially hydrolyzed starch granules is due to the hydrolysis itself. It has been established that the main controlling parameter is the thickness of crystalline lamellae Lcrl, which, when annealed, increases, but tends to decrease at deeper glucoamylolisis. It has been established that the thickness Lcrl of crystalline lamellae, which increases with annealing, but shows a tendency to decrease with deeper glucoamylolysis is the most representative parameter of changes in maize starch after hydrolysis.
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Affiliation(s)
- L A Wasserman
- Institute of Biochemical Physics RAS, 4, Kosygin St., Moscow 119334, Russia; Institute of Chemical Physics RAS, 4, Kosygin St., Moscow 119991, Russia.
| | - A A Papakhin
- Federal Budget State Scientific Institution All-Russian Research Institute for Starch Products, 11 Nekrasova St., Kraskovo, Moscow Region 140051, Russia
| | - Z M Borodina
- Federal Budget State Scientific Institution All-Russian Research Institute for Starch Products, 11 Nekrasova St., Kraskovo, Moscow Region 140051, Russia
| | - A V Krivandin
- Institute of Biochemical Physics RAS, 4, Kosygin St., Moscow 119334, Russia
| | - A I Sergeev
- Institute of Chemical Physics RAS, 4, Kosygin St., Moscow 119991, Russia
| | - V F Tarasov
- Institute of Chemical Physics RAS, 4, Kosygin St., Moscow 119991, Russia
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35
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Adsorption of Tea Polyphenols using Microporous Starch: A Study of Kinetics, Equilibrium and Thermodynamics. Molecules 2019; 24:molecules24081449. [PMID: 31013689 PMCID: PMC6515196 DOI: 10.3390/molecules24081449] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 04/04/2019] [Accepted: 04/09/2019] [Indexed: 12/20/2022] Open
Abstract
Microporous starch (MPS) granules were formed by the partial hydrolysis of starch using α–amylase and glucoamylase. Due to its biodegradability and safety, MPS was employed to adsorb tea polyphenols (TPS) based on their microporous characteristics. The influences of solution pH, time, initial concentration and temperature on the adsorptive capacity were investigated. The adsorption kinetics data conformed to the pseudo second–order kinetics model, and the equilibrium adsorption data were well described by the Langmuir isotherm model. According to the fitting of the adsorption isotherm formula, the maximum adsorption capacity of TPS onto MPS at pH 6.7 and T = 293 K was approximately 63.1 mg/g. The thermodynamic parameters suggested that the adsorption of TPS onto MPS was spontaneous and exothermic. Fourier transform infrared (FT–IR) analysis and the thermodynamics data were consistent with a physical adsorption mechanism. In addition, MPS-loaded TPS had better stability during long-term storage at ambient temperature.
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36
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Xie Y, Li MN, Chen HQ, Zhang B. Effects of the combination of repeated heat-moisture treatment and compound enzymes hydrolysis on the structural and physicochemical properties of porous wheat starch. Food Chem 2019; 274:351-359. [DOI: 10.1016/j.foodchem.2018.09.034] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 09/01/2018] [Accepted: 09/04/2018] [Indexed: 10/28/2022]
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37
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Adedokun SA, Olojede OC. Optimizing Gastrointestinal Integrity in Poultry: The Role of Nutrients and Feed Additives. Front Vet Sci 2019; 5:348. [PMID: 30766877 PMCID: PMC6366008 DOI: 10.3389/fvets.2018.00348] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Accepted: 12/31/2018] [Indexed: 12/19/2022] Open
Abstract
Immunomodulation of the immune system by stimulating or suppressing one or both arms, is an emerging concept driven by the understanding of the host defense system. In particular, the gastrointestinal tract (GIT) functions not only as a site for digestion and absorption of nutrients but also acts as a metabolic and immunological organ. This serves as a barrier against abnormal presentation of luminal constituents, caused by dysfunctional intestinal epithelial barrier, to the mucosal immune system. Invasion by pathogens in the case of disease or stress or a massive influx of commensal bacteria overcomes the defensive mechanisms, resulting in the full activation of local dendritic cells and the expression of co-stimulatory molecules and pro-inflammatory cytokines. A growing body of literature demonstrates the immune benefits of increasing the intake of specific nutrients. This strategy involves formulating diets that encompass the bioavailability and utilization of nutrients from various food sources and understanding the dynamics of the macro and micronutrients to support all physiological functions as well as maintaining the function of the immune cells. The nature and type of feed ingredients may also play some roles on the integrity of the GIT of birds. Because dietary intake or nutritional status as well as nutrient requirements may be altered as a result of disease or stress, this may eventually alter the gut microflora and intestinal mucosal integrity, resulting in a compromised barrier of the intestinal epithelium. The weakening of the intestinal integrity could result in an increase in bacterial adherence to the mucosa, bacterial translocation, susceptibility to opportunistic bacterial infection, and mis-appropriation of nutrients. In this chapter, we will discuss the role of dietary energy and nutrients as substrates that have the potential to influence GIT's health and integrity and their roles, directly or indirectly, in modulating bird's ability to be resilient or resist infection.
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Affiliation(s)
- Sunday A Adedokun
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, United States
| | - Opeyemi C Olojede
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, United States
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38
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Chavez-Murillo CE, Orona-Padilla JL, de la Rosa Millan J. Physicochemical, functional properties and ATR-FTIR digestion analysis of thermally treated starches isolated from black and bayo beans. STARCH-STARKE 2018. [DOI: 10.1002/star.201800250] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Carolina E. Chavez-Murillo
- Instituto Politécnico Nacional; Unidad Profesional Interdisciplinaria de Ingeniería Campus Zacatecas (UPIIZ-IPN); Blvd. del Bote S/N Cerro del Gato Ejido La Escondida Col. Ciudad Administrativa C.P. 98160 Zacatecas Zac Mexico
| | - Jose L. Orona-Padilla
- Tecnologico de Monterrey; Escuela de Ingeniería y Ciencias; Av. Epigmenio González 500 Santiago de Queretaro Qro. 76130 Mexico
| | - Julian de la Rosa Millan
- Tecnologico de Monterrey; Escuela de Ingeniería y Ciencias; Av. Epigmenio González 500 Santiago de Queretaro Qro. 76130 Mexico
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Ariyantoro AR, Katsuno N, Nishizu T. Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch. Foods 2018; 7:E133. [PMID: 30154327 PMCID: PMC6163500 DOI: 10.3390/foods7090133] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 08/17/2018] [Accepted: 08/24/2018] [Indexed: 11/23/2022] Open
Abstract
The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation⁻annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the properties of interest were the water-binding capacity (WBC), swelling power, paste clarity, solubility, pasting properties, stability ratio, and thermal and morphological characteristics. The dual modification process increased the physicochemical properties (WBC, swelling power, peak viscosity, and paste clarity) and increased the gelatinization temperature and gelatinization enthalpy (∆H), but had no effect on the morphological properties and X-ray diffraction patterns. A comparison of samples, made using each of the processes, showed that dual modification increased the stability ratio (more stable viscosity under thermal and shear stress), which was 0.69 for dual modified starch, compared with 0.64, 0.58 and 0.44 for native, succinylated, and annealed starches, respectively. The findings of the present study are of potential use in the food industry.
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Affiliation(s)
- Achmad Ridwan Ariyantoro
- Department of Food Science and Technology, Universitas Sebelas Maret, Jalan Ir. Sutami No. 36 A, Kentingan, Surakarta 57126, Indonesia.
- The United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
| | - Nakako Katsuno
- Department of Applied Life Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
| | - Takahisa Nishizu
- Department of Applied Life Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
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40
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Shi M, Gao Q, Liu Y. Corn, potato, and wrinkled pea starches with heat-moisture treatment: Structure and digestibility. Cereal Chem 2018. [DOI: 10.1002/cche.10068] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Miaomiao Shi
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety; Zhengzhou China
| | - Qunyu Gao
- Carbohydrate Laboratory; School of Food Science and Engineering; South China University of Technology; Guangzhou China
| | - Yanqi Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety; Zhengzhou China
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41
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Ly S, Mith H, Tarayre C, Taminiau B, Daube G, Fauconnier ML, Delvigne F. Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS. Front Microbiol 2018; 9:894. [PMID: 29867806 PMCID: PMC5951977 DOI: 10.3389/fmicb.2018.00894] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2017] [Accepted: 04/18/2018] [Indexed: 01/08/2023] Open
Abstract
Dombae is a traditional ferment starter which has been used for starchy based wine production in Cambodia. However, the production technology of rice wine in Cambodia is not optimized. The current study aimed to investigate the microbiota associated in five ferment starters and the effect of a traditional fermentation process using a metagenomics sequencing analysis and HS-SPME-GCMS for the characterization of the aromatic profiles at the end of fermentation. Most of bacteria identified in this study were lactic acid bacteria including Weissella cibaria, Pediococcus sp. MMZ60A, Lactobacillus fermentum, and Lactobacillus plantarum. Saccharomyces cerevisiae and Saccharomycopsis fibuligera were found to be abundant yeasts while the only amylolytic filamentous fungus was Rhizopus oryzae. A total of 25 aromatic compounds were detected and identified as esters, alcohols, acids, ketones and aldehydes. The alcohol group was dominant in each rice wine. Significant changes were observed at the level of microbial communities during fermentation, suggesting microbial succession for the assimilation of starch and subsequently assimilation of fermentation by-products leading to the production of flavor compounds. At this level, the presence of Weissella, Pediococcus, and Lactobacillus genus was strongly correlated with most of the flavor compounds detected.
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Affiliation(s)
- Sokny Ly
- Terra Research Centre, Microbial Processes and Interactions, University of Liège, Gembloux Agro-Bio Tech, Gembloux, Belgium.,Department of Chemical Engineering and Food Technology, Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Hasika Mith
- Department of Chemical Engineering and Food Technology, Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Cédric Tarayre
- Terra Research Centre, Microbial Processes and Interactions, University of Liège, Gembloux Agro-Bio Tech, Gembloux, Belgium
| | - Bernard Taminiau
- Food Science Department, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animal and Health, University of Liège, Liège, Belgium
| | - Georges Daube
- Food Science Department, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animal and Health, University of Liège, Liège, Belgium
| | - Marie-Laure Fauconnier
- General and Organic Chemistry, Université de Liège - Gembloux Agro-BioTech, Gembloux, Belgium
| | - Frank Delvigne
- Terra Research Centre, Microbial Processes and Interactions, University of Liège, Gembloux Agro-Bio Tech, Gembloux, Belgium
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42
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Xu M, Saleh AS, Liu Y, Jing L, Zhao K, Wu H, Zhang G, Yang SO, Li W. The Changes in Structural, Physicochemical, and Digestive Properties of Red Adzuki Bean Starch after Repeated and Continuous Annealing Treatments. STARCH-STARKE 2018. [DOI: 10.1002/star.201700322] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Meijuan Xu
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Ahmed S.M. Saleh
- Faculty of AgricultureDepartment of Food Science and TechnologyAssiut UniversityAssiut71526Egypt
| | - Yu Liu
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Luzhen Jing
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Kun Zhao
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Hao Wu
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Guoquan Zhang
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Shaohui O. Yang
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Wenhao Li
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
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43
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Kim HY, Oh SM, Bae JE, Yeom JH, Kim BY, Kim HS, Baik MY. Preparation and characterization of amorphous granular potato starches (AGPS) and cross-linked amorphous granular potato starches (CLAGPS). Carbohydr Polym 2017; 178:41-47. [DOI: 10.1016/j.carbpol.2017.09.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 09/06/2017] [Accepted: 09/06/2017] [Indexed: 10/18/2022]
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44
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Chávez-Murillo CE, Veyna-Torres JI, Cavazos-Tamez LM, de la Rosa-Millán J, Serna-Saldívar SO. Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours. Food Res Int 2017; 105:371-383. [PMID: 29433226 DOI: 10.1016/j.foodres.2017.11.029] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 11/09/2017] [Accepted: 11/19/2017] [Indexed: 11/30/2022]
Abstract
Hydrothermal treatments, annealing (ANN) and heat moisture treatment (HMT) were applied to four whole pulse flours (black bean, broad bean, chickpea and lentil) with the aim to increase their slow digestible (SDS) and resistant starch (RS) fractions. In order to assess differences in their molecular interactions, they were analyzed and compared by ATR-FTIR before and after in vitro digestion. Both hydrothermal treatments promoted changes on starch granular architecture, being reflected on their thermal and pasting properties, that where positively correlated with their amylose and protein contents (R=0.96, P<0.01). Overall, the proposed hydrothermal treatments increased their SDS and RS fractions, but they had different effect on their in vitro protein digestion. The ATR-FTIR analysis of cooked flours before and after digestion showed that thermal treatments promoted new physical interactions at molecular scale between starch and proteins, that were correlated with the amount of RS fraction. The outcomes of this study could help to understand the slow digestion properties and possible interactions of the flour components in these four pulses.
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Affiliation(s)
- Carolina Estefanía Chávez-Murillo
- Instituto Politécnico Nacional, Unidad Profesional Interdisciplinaria de Ingeniería campus Zacatecas (UPIIZ-IPN), Blvd. del Bote S/N Cerro del Gato Ejido La Escondida, Col. Ciudad Administrativa, C.P. 98160, Zacatecas, Zac, Mexico
| | - Jorge Ivan Veyna-Torres
- Instituto Politécnico Nacional, Unidad Profesional Interdisciplinaria de Ingeniería campus Zacatecas (UPIIZ-IPN), Blvd. del Bote S/N Cerro del Gato Ejido La Escondida, Col. Ciudad Administrativa, C.P. 98160, Zacatecas, Zac, Mexico
| | - Luisa María Cavazos-Tamez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, CP 64849 Monterrey, NL, Mexico
| | - Julián de la Rosa-Millán
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, CP 64849 Monterrey, NL, Mexico.
| | - Sergio Othon Serna-Saldívar
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, CP 64849 Monterrey, NL, Mexico
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45
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Dupuis JH, Tsao R, Yada RY, Liu Q. Physicochemical properties and in vitro digestibility of potato starch after inclusion with vanillic acid. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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46
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Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment. Int J Biol Macromol 2017; 101:326-333. [DOI: 10.1016/j.ijbiomac.2017.03.109] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 03/10/2017] [Accepted: 03/20/2017] [Indexed: 01/18/2023]
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47
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Water absorption and gelatinization kinetics of non-issuable rice and its characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9595-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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48
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de la Rosa-Millán J, Orona-Padilla JL, Flores-Moreno VM, Serna-Saldívar SO. Physicochemical and Digestion Characteristics of Starch and Fiber-Rich Subfractions from Four Pulse Bagasses. Cereal Chem 2017. [DOI: 10.1094/cchem-08-16-0208-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Julián de la Rosa-Millán
- Centro de Investigación y Desarrollo de Proteínas, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, NL, Mexico
| | - José L. Orona-Padilla
- Centro de Investigación y Desarrollo de Proteínas, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, NL, Mexico
| | - Victor M. Flores-Moreno
- Centro de Investigación y Desarrollo de Proteínas, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, NL, Mexico
| | - Sergio O. Serna-Saldívar
- Centro de Investigación y Desarrollo de Proteínas, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, NL, Mexico
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49
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In vitro digestion of nanoscale starch particles and evolution of thermal, morphological, and structural characteristics. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.039] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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50
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Pilot scale production and in vitro gastro-small intestinal digestion of self-assembled recrystallised starch (SARS) structures. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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