1
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Kong H, Yu L, Wu K, Li C, Ban X, Gu Z, Li Z. Designing a Specific Pretreatment on Corn Starch to Facilitate Enzymatic Rearrangement of Glycosidic Bonds for Efficiently Reducing Starch Digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12015-12028. [PMID: 37495598 DOI: 10.1021/acs.jafc.3c04411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/28/2023]
Abstract
Bacterial 1,4-α-glucan branching enzymes (GBEs) provide a viable strategy for glycosidic bond rearrangement in starch and regulation of its digestion rate. However, the exponential increase in paste viscosity during starch gelatinization has a detrimental effect on the catalytic action of GBEs, thereby limiting productivity and product performance. Here, we designed an enzymatic treatment on corn starch granules by the GBE from Rhodothermus obamensis STB05 (Ro-GBE) prior to the glycosidic bond rearrangement of gelatinized starch catalyzed using the GBE from Geobacillus thermoglucosidans STB02 (Gt-GBE). Specifically, a moderate amount of Ro-GBE was required for the pretreatment stage. The dual GBE modification process enabled the treatment of more concentrated starch slurry (up to 20%, w/w) and effectively reduced starch digestibility. The resulting product contained a rapidly digestible starch fraction of 66.0%, which was 11.4% lower than that observed in the single Gt-GBE-modified product. The mechanistic investigation showed that the Ro-GBE treatment promoted swelling and gelatinization of starch granules, reduced starch paste viscosity, and increased the mobility of water molecules in the starch paste. It also created a preferable substrate for Gt-GBE. These changes improved the transglycosylation efficiency of Gt-GBE. These findings provide useful guidance for designing an efficient process to regulate starch digestibility.
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Affiliation(s)
- Haocun Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luxi Yu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kunrong Wu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
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Wang Y, Bai Y, Dong J, Liu J, Jin Z. Deciphering the structural and functional characteristics of an innovative small cluster branched α-glucan produced by sequential enzymatic synthesis. Carbohydr Polym 2023; 310:120696. [PMID: 36925237 DOI: 10.1016/j.carbpol.2023.120696] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/24/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023]
Abstract
Highly branched α-glucan (HBAG) proved to be a promising material as an osmotic agent in peritoneal dialysis solutions. However, high resistance of HBAG to amylolytic enzymes might be a potential drawback for peritoneal dialysis due to its high degree of branching (20-30 %). To address this issue, we designed a small-clustered α-glucan (SCAG) with a relatively low molecular weight (Mw) and limited branching. Structural characteristics revealed that SCAG was successfully synthesized by modifying waxy rice starch (WRS) using sequential maltogenic α-amylase (MA) and starch branching enzyme (BE). The Mw of SCAG was 1.40 × 105 Da, and its (α1 → 6) bonds ratio was 8.93 %, which was below that of HBAG. A relatively short branch distribution was observed in SCAG (CL = 6.27). Short-range orderliness of WRS was reduced from 0.749 to 0.322 with the MABE incubation. Additionally, SCAG had an extremely low viscosity (~12 cP) and nearly no retrogradation. Although the resistance of SCAG to amylolytic enzymes was enhanced by 15.22 % compared with native WRS, the extent was significantly lower than that of HBAG in previous studies. These new findings demonstrate the potential of SCAG as a novel functional α-glucan in food and pharmaceutical applications.
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Affiliation(s)
- Yanli Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Jingjing Dong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Jialin Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
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3
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Zhao D, Zhang K, Guo D, Tong X. Effect of tea polyphenols on the physicochemical, structural and digestive properties of modified high amylose corn starch. Food Funct 2023. [PMID: 37191069 DOI: 10.1039/d2fo04089a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
In this study, starch-polyphenol complexes (CES-TPS complexes) were prepared using various ratios (0%, 2%, 4%, 6%, 8%, and 10%, based on starch) of tea polyphenols (TPS) and high amylose corn starch (HACS) pretreated with starch branching enzyme (SBE). It was aimed to determine the effects of TPS on the physicochemical and structural properties and digestibility of the CES-TPS complexes. Scanning electron microscopy and laser particle size analysis showed that the addition of a moderate amount of TPS will reinforce interaction force, while excessive TPS will cause a loose structural morphology, leading to an increase in starch particle size. Thermal property analysis indicated that SBE pre-treatment decreased TO, TP and TC of HACS, and the gelatinization temperature was further reduced after adding TPS. The digestion of CES-TPS complexes was investigated using an Artificial Gut analyzer; the predicted glycemic index of starch samples decreased with the addition of a low concentration of TPS (2-6%), while there was a significant increment in the pGI of starch samples when a high concentration of TPS (8-10%) was added. XRD analysis showed that the relative crystallinity of the CES-TPS complexes further increased to 21.91% and then decreased to 19.38% with the increase of TPS concentration. The ratios of 1047/1022 cm-1 presented the opposite trend to that determined by FT-IR.
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Affiliation(s)
- Di Zhao
- Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China.
- Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China
| | - Kangyi Zhang
- Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China.
- Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China
| | - Dongxu Guo
- Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China.
- Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China
| | - Xiaofeng Tong
- Henan Agricultural University, Zhengzhou 450002, China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China
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Li X, Wang Y, Wu J, Jin Z, Dijkhuizen L, Svensson B, Bai Y. Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 37051937 DOI: 10.1080/10408398.2023.2198604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/14/2023]
Abstract
Modification of starch by transglycosylases from glycoside hydrolase families has attracted much attention recently; these enzymes can produce starch derivatives with novel properties, i.e. processability and functionality, employing highly efficient and safe methods. Starch-active transglycosylases cleave starches and transfer linear fragments to acceptors introducing α-1,4 and/or linear/branched α-1,6 glucosidic linkages, resulting in starch derivatives with excellent properties such as complexing and resistance to digestion characteristics, and also may be endowed with new properties such as thermo-reversible gel formation. This review summarizes the effects of variations in glycosidic linkage composition on structure and properties of modified starches. Starch-active transglycosylases are classified into 4 groups that form compounds: (1) in cyclic with α-1,4 glucosidic linkages, (2) with linear chains of α-1,4 glucosidic linkages, (3) with branched α-1,6 glucosidic linkages, and (4) with linear chains of α-1,6 glucosidic linkages. We discuss potential processability and functionality of starch derivatives with different linkage combinations and structures. The changes in properties caused by rearrangements of glycosidic linkages provide guidance for design of starch derivatives with desired structures and properties, which promotes the development of new starch products and starch processing for the food industry.
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Affiliation(s)
- Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yu Wang
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lubbert Dijkhuizen
- CarbExplore Research B.V, Groningen, The Netherlands
- Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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5
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Xu Q, Zheng F, Yang P, Tu P, Xing Y, Zhang P, Liu H, Liu X, Bi X. Effect of autoclave-cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat. J Food Sci 2023; 88:315-327. [PMID: 36510380 DOI: 10.1111/1750-3841.16417] [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: 08/30/2022] [Revised: 11/08/2022] [Accepted: 11/22/2022] [Indexed: 12/15/2022]
Abstract
A starch-rich portion is produced as a by-product of black Tartary buckwheat processing. The effect of enzymatic combined with autoclaving-cooling cycles (one, two, or three times) on the physicochemical and structural properties of black Tartary buckwheat type 3 resistant starch (BRS) was evaluated. The autoclaving-cooling cycles enhanced solubility and reduced swelling, with the BRS content increasing from 14.12% to 25.18%. The high crystallinity of the BRS reflected a high molecular order. However, increasing the number of autoclaving-cooling cycles did not result in higher BRS content. The highest BRS yield in the autoclaved starch samples was 25.18% after double-autoclaving-cooling cycles. Furthermore, the autoclaving-cooling cycles altered the crystalline structure of black Tartary buckwheat, and the subsequent crystallinity changed from 36.33% to 42.05% to 38.27%. Fourier-transform infrared spectroscopy shows that the number of cycles results in more efficient double-helical packing within the crystalline lamella. Principal component analysis showed that the autoclaving-cooling cycle treatment leads to significant changes in the molecular structure of resistant starch (RS). These results indicated that autoclaving-cooling cycles might be a feasible way for producing RS from black Tartary buckwheat starch with better structural stability to expand their application range.
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Affiliation(s)
- Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Yang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Tu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Zhang
- Huantai Biotechnology Co., Ltd., Chengdu, China
| | - Hong Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiaocui Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
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6
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Research progresses on enzymatic modification of starch with 4-α-glucanotransferase. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Fu Y, Luo T, Hua Y, Yan X, Liu X, Liu Y, Liu Y, Zhang B, Liu R, Zhu Z, Zhu J. Assessment of the Characteristics of Waxy Rice Mutants Generated by CRISPR/Cas9. FRONTIERS IN PLANT SCIENCE 2022; 13:881964. [PMID: 35755680 PMCID: PMC9226628 DOI: 10.3389/fpls.2022.881964] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
The cooking and eating quality of rice grains is a major focus from a consumer's perspective and is mainly determined by the apparent amylose content (AAC) of the starch. Waxy rice, a type of rice with an AAC of less than 2%, is an important goal for the breeding of high-quality rice. In recent years, the cloning of the Waxy (Wx) gene has revealed the molecular mechanism of the formation of waxy traits in rice. However, there have been limited studies on the physicochemical properties, such as gelatinization temperature, rapid viscosity analyzer profile, and amylopectin fine structure of wx mutants. In the current study, a rapid and highly efficient strategy was developed through the CRISPR/Cas9 gene-editing system for generating wx mutants in the background of five different rice varieties. The wx mutation significantly reduced the AAC and starch viscosity but did not affect the major agronomic traits (such as plant height, panicle number per plant, grain number per panicle, and seed-setting frequency). Incorporation of the wx mutation into varieties with low initial AAC levels resulted in further reduction in AAC, but without significantly affecting the original, desirable gelatinization traits and amylopectin structure types, suggesting that parents with low initial AAC should be preferred in breeding programs.
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Affiliation(s)
- Yuhao Fu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Tingting Luo
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Yonghuan Hua
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Xuehai Yan
- Leshan Municipal Bureau of Agriculture and Rural Affairs, Leshan, China
| | - Xu Liu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Ying Liu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Yiping Liu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Baoli Zhang
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Rui Liu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Zizhong Zhu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Jun Zhu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
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8
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Preparation of high-quality resistant dextrin through pyrodextrin by a multienzyme complex. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Zhong Y, Xu J, Liu X, Ding L, Svensson B, Herburger K, Guo K, Pang C, Blennow A. Recent advances in enzyme biotechnology on modifying gelatinized and granular starch. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Li X, Wang Y, Mu S, Ji X, Zeng C, Yang D, Dai L, Duan C, Li D. Structure, retrogradation and digestibility of waxy corn starch modified by a GtfC enzyme from Geobacillus sp. 12AMOR1. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101527] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Zhong Y, Herburger K, Xu J, Kirkensgaard JJK, Khakimov B, Hansen AR, Blennow A. Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107118] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Bangar SP, Ashogbon AO, Singh A, Chaudhary V, Whiteside WS. Enzymatic modification of starch: A green approach for starch applications. Carbohydr Polym 2022; 287:119265. [DOI: 10.1016/j.carbpol.2022.119265] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/02/2022]
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13
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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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14
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Korompokis K, Verbeke K, Delcour JA. Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide. Compr Rev Food Sci Food Saf 2021; 20:5965-5991. [PMID: 34601805 DOI: 10.1111/1541-4337.12847] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 12/15/2022]
Abstract
Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have. Here, we review the aspects of the fine molecular structure that in native, gelatinized, and gelled/retrograded starch directly impact its digestibility and thus human health. We next provide an informed guidance for lowering its digestibility by using specific enzymes tailoring its molecular and three-dimensional supramolecular structure. We finally discuss in vivo studies of the glycemic responses to enzymatically modified starches and relevant food applications. Overall, structure-digestibility relationships provide opportunities for targeted modification of starch during food production and improving the nutritional profile of starchy foods.
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Affiliation(s)
- Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research Center in Gastrointestinal Disorders (TARGID), KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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15
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Harvey DJ. ANALYSIS OF CARBOHYDRATES AND GLYCOCONJUGATES BY MATRIX-ASSISTED LASER DESORPTION/IONIZATION MASS SPECTROMETRY: AN UPDATE FOR 2015-2016. MASS SPECTROMETRY REVIEWS 2021; 40:408-565. [PMID: 33725404 DOI: 10.1002/mas.21651] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Accepted: 07/24/2020] [Indexed: 06/12/2023]
Abstract
This review is the ninth update of the original article published in 1999 on the application of matrix-assisted laser desorption/ionization (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2016. Also included are papers that describe methods appropriate to analysis by MALDI, such as sample preparation techniques, even though the ionization method is not MALDI. Topics covered in the first part of the review include general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation and arrays. The second part of the review is devoted to applications to various structural types such as oligo- and poly-saccharides, glycoproteins, glycolipids, glycosides and biopharmaceuticals. Much of this material is presented in tabular form. The third part of the review covers medical and industrial applications of the technique, studies of enzyme reactions and applications to chemical synthesis. The reported work shows increasing use of combined new techniques such as ion mobility and the enormous impact that MALDI imaging is having. MALDI, although invented over 30 years ago is still an ideal technique for carbohydrate analysis and advancements in the technique and range of applications show no sign of deminishing. © 2020 Wiley Periodicals, Inc.
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Affiliation(s)
- David J Harvey
- Nuffield Department of Medicine, Target Discovery Institute, University of Oxford, Roosevelt Drive, Oxford, OX3 7FZ, United Kingdom
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16
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Two 1,4-α-glucan branching enzymes successively rearrange glycosidic bonds: A novel synergistic approach for reducing starch digestibility. Carbohydr Polym 2021; 262:117968. [PMID: 33838833 DOI: 10.1016/j.carbpol.2021.117968] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/17/2021] [Accepted: 03/17/2021] [Indexed: 01/04/2023]
Abstract
Enzymatically rearranging α-1,4 and α-1,6 glycosidic bonds in starch is a green approach to regulating its digestibility. A two-step modification process successively catalyzed by 1,4-α-glucan branching enzymes (GBEs) from Rhodothermus obamensi STB05 (Ro-GBE) and Geobacillus thermoglucosidans STB02 (Gt-GBE) was investigated as a strategy to reduce the digestibility of corn starch. This dual GBE modification process caused a reduction of 25.8 % in rapidly digestible starch fraction in corn starch, which were more effective than single GBE-catalyzed modification with the same duration. Structural analysis indicated that the dual GBE modified product contained higher branching density, more abundant short branches, and shorter external chains than those in single GBE-modified product. These results demonstrated that a moderate Ro-GBE treatment prior to starch gelatinization caused several suitable alterations in starch molecules, which promoted the transglycosylation efficiency of the following Gt-GBE treatment. This dual GBE-catalyzed modification process offered an efficient strategy for regulating starch digestibility.
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17
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Li D, Fu X, Mu S, Fei T, Zhao Y, Fu J, Lee BH, Ma Y, Zhao J, Hou J, Li X, Li Z. Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties. Int J Biol Macromol 2021; 183:1248-1256. [PMID: 33965495 DOI: 10.1016/j.ijbiomac.2021.05.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 04/09/2021] [Accepted: 05/04/2021] [Indexed: 01/22/2023]
Abstract
Potato starch with high viscosity and digestibility cannot be added into some foods. To address this issue, a novel starch-acting enzyme 4,6-α-glucosyltransferase from Streptococcus thermophilus (StGtfB) was used. StGtfB decreased the iodine affinity and the molecular weight, but increased the degree of branching of starch at a mode quite different from glycogen 1,4-α-glucan branching enzyme (GBE). StGtfB at 5 U/g substrate mainly introduced DP 1-7 into amylose (AMY) or DP 1-12 branches into amylopectin (AMP), and increased the ratio of short- to long-branches from 0.32 to 2.22 or from 0.41 to 2.50. The DP 3 branch chain was the most abundant in both StGtfB-modified AMY and StGtfB-modified AMP. The DP < 6 branch chain contents in StGtfB-modified AMY were 42.68%, much higher than those of GBE-modified AMY. StGtfB significantly decreased viscoelasticity but still kept pseudoplasticity of starch. The modifications also slowed down the glucose generation rate of products at the mammalian mucosal α-glucosidase level. The slowly digestible fraction in potato starch increased from 34.29% to 53.22% using StGtfB of 5 U/g starch. This low viscoelastic and slowly digestible potato starch had great potential with respect to low and stable postprandial blood glucose.
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Affiliation(s)
- Dan Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China; Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Xuexia Fu
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Siyu Mu
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Teng Fei
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Yakun Zhao
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Jingchao Fu
- Department of Food Microbiology, Jilin Institute for Food Control, Changchun 130103, People's Republic of China
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Yanli Ma
- Department of Landscape Architecture, Changchun University, Changchun 130012, People's Republic of China
| | - Jian Zhao
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Jumin Hou
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Xiaolei Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China; Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China.
| | - Zhiyao Li
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China.
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18
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Mhaske P, Wang Z, Farahnaky A, Kasapis S, Majzoobi M. Green and clean modification of cassava starch - effects on composition, structure, properties and digestibility. Crit Rev Food Sci Nutr 2021; 62:7801-7826. [PMID: 33966555 DOI: 10.1080/10408398.2021.1919050] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
There is a growing need for clean and green labeling of food products among consumers globally. Therefore, development of green modified starches, to boost functionality, palatability and health benefits while reducing the negative processing impacts on the environment and reinforcing consumer safety is in high demand. Starch modification started in mid-1500s due to the inherent limitations of native starch restricting its commercial applications, with chemical modification being most common. However, with the recent push for "chemical-free" labeling, methods of physical and enzymatic modification have gained immense popularity. These methods have been successfully used in numerous studies to alter the composition, structure, functionality and digestibility of starch and in this review, studies reported on green modification of cassava starch, one of the most common utilized starches, within the last ten years have been critically reviewed. Recent research has introduced starch as an abundant, natural substrate for producing resistant starches through biophysical technologies that act as dietary fiber in the human body. It is evident that different techniques and processing parameters result in varying degrees of modification impacting the techno-functionality and digestibility of the resultant starch. This can be exploited by researchers and industrialists in order to customize starch functionality in accordance with application.
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Affiliation(s)
- Pranita Mhaske
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Ziyu Wang
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Stefan Kasapis
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
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19
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Ashogbon AO. The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Adeleke Omodunbi Ashogbon
- Department of Chemical Sciences Adekunle Ajasin University P.M.B 001 Akungba‐Akoko Ondo State 342111 Nigeria
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20
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Digestion kinetics of low, intermediate and highly branched maltodextrins produced from gelatinized starches with various microbial glycogen branching enzymes. Carbohydr Polym 2020; 247:116729. [PMID: 32829851 DOI: 10.1016/j.carbpol.2020.116729] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 06/15/2020] [Accepted: 07/03/2020] [Indexed: 12/19/2022]
Abstract
Twenty-four branched maltodextrins were synthesized from eight starches using three thermostable microbial glycogen branching enzymes. The maltodextrins have a degree of branching (DB) ranging from 5 % to 13 %. This range of products allows us to explore the effect of DB on the digestibility, which was quantified under conditions that mimic the digestion process in the small intestine. The rate and extent of digestibility were analyzed using the logarithm of the slope method, revealing that the branched maltodextrins consist of a rapidly and slowly digestible fraction. The amount of slowly digestible maltodextrin increases with an increasing DB. Surprisingly, above 10 % branching the fraction of slowly digestible maltodextrin remains constant. Nevertheless, the rate of digestion of the slowly digestible fraction was found to decline with increasing DB and shorter average internal chain length. These observations increase the understanding of the structural factors important for the digestion rate of branched maltodextrins.
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21
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Ashogbon AO. Dual modification of various starches: Synthesis, properties and applications. Food Chem 2020; 342:128325. [PMID: 33153808 DOI: 10.1016/j.foodchem.2020.128325] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 09/26/2020] [Accepted: 10/05/2020] [Indexed: 01/07/2023]
Abstract
The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches. Broadly, there are two types of dual modification, i.e., homogeneous dual modification and heterogeneous dual modification. The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross-linking) and two enzymes modification (α-amylase/pullulanase) falls under the former classification and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave-assisted phosphorylation, etc. The classification, synthesis, properties and applications of dually modified starches were discussed. There is an attempt to elucidate the problems of each of the single modification in order to justify dual modifications. In dual modifications, the order of reactions, the reaction conditions, the medium of reaction, and the botanical sources of the various starches are very important parameters.
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22
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Efficient two-step lactic acid production from cassava biomass using thermostable enzyme cocktail and lactic acid bacteria: insights from hydrolysis optimization and proteomics analysis. 3 Biotech 2020; 10:409. [PMID: 32904521 DOI: 10.1007/s13205-020-02349-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Accepted: 07/20/2020] [Indexed: 12/31/2022] Open
Abstract
Lactic acid is an intermediate-volume specialty chemical, used in the production of biodegradable polymers and other chemicals. Although lactic acid production process is well established, however, the cost of production is very high. Therefore, in this study; starchy biomass (cassava) was hydrolyzed with in-house enzyme cocktail prepared from Aspergillus foetidus MTCC508 and Bacillus subtilis RA10. Process optimization using Taguchi experimental design helped to optimize the most effective ratio of fungal and bacterial amylase for effective saccharification of cassava. A higher sugar yield of 379.63 mg/gds was obtained under optimized conditions, using 30 U/gds of bacterial enzyme and 90 U/gds of the fungal enzyme at pH 4 within 48 h of saccharification. Among 11 lactic acid bacteria isolated, Lactobacillus fermentum S1A and Lactobacillus farraginis SS3A produced the highest amount of lactic acid 0.81 g/g and 0.77 g/g, respectively, from the cassava hydrolysate. The study proved the potential renewable source of cassava biomass as a source for fermentable sugars that can be fermented to lactic acid with high yield. In future, this cost-effective and environmental-friendly bioprocess can be upscaled for industrial lactic acid production.
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23
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Li D, Fei T, Wang Y, Zhao Y, Dai L, Fu X, Li X. A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch. Food Chem 2020; 324:126855. [DOI: 10.1016/j.foodchem.2020.126855] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 03/27/2020] [Accepted: 04/17/2020] [Indexed: 12/21/2022]
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24
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Ganesh A, Singh B, Duttagupta A, Kalita D, Zhong Y, Blennow A, Singh H. Preparation of Starch Citrates Using Solvent Free Reaction and Comparison with Aqueous and Ethanol Mediated Reactions. STARCH-STARKE 2020. [DOI: 10.1002/star.201900260] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Aditya Ganesh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Bhavana Singh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Arijit Duttagupta
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Dipankar Kalita
- Department of Food Engineering and TechnologyTezpur University Napaam 784028 India
| | - Yuyue Zhong
- Department of Plant and Environmental SciencesUniversity of Copenhagen 40 Thorvaldsensvej DK‐1871 Frederiksberg C Denmark
| | - Andreas Blennow
- Department of Plant and Environmental SciencesUniversity of Copenhagen 40 Thorvaldsensvej DK‐1871 Frederiksberg C Denmark
| | - Harinder Singh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
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25
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A two-stage modification method using 1,4-α-glucan branching enzyme lowers the in vitro digestibility of corn starch. Food Chem 2020; 305:125441. [DOI: 10.1016/j.foodchem.2019.125441] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 07/26/2019] [Accepted: 08/27/2019] [Indexed: 11/18/2022]
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26
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Porous rice starch produced by combined ultrasound-assisted ice recrystallization and enzymatic hydrolysis. Int J Biol Macromol 2020; 145:100-107. [DOI: 10.1016/j.ijbiomac.2019.12.144] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 11/22/2019] [Accepted: 12/16/2019] [Indexed: 11/23/2022]
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27
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Improving waxy rice starch functionality through branching enzyme and glucoamylase: Role of amylose as a viable substrate. Carbohydr Polym 2020; 230:115712. [DOI: 10.1016/j.carbpol.2019.115712] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 12/03/2019] [Accepted: 12/05/2019] [Indexed: 11/21/2022]
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28
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Guo L, Li H, Lu L, Zou F, Tao H, Cui B. The Role of Sequential Enzyme Treatments on Structural and Physicochemical Properties of Cassava Starch Granules. STARCH-STARKE 2019. [DOI: 10.1002/star.201800258] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Li Guo
- State Key Laboratory of Biobased Material and Green PapermakingSchool of Food Sciences and EngineeringQilu University of TechnologyShandong Academy of SciencesJinan250353P. R. China
| | - Hui Li
- State Key Laboratory of Biobased Material and Green PapermakingSchool of Food Sciences and EngineeringQilu University of TechnologyShandong Academy of SciencesJinan250353P. R. China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green PapermakingSchool of Food Sciences and EngineeringQilu University of TechnologyShandong Academy of SciencesJinan250353P. R. China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green PapermakingSchool of Food Sciences and EngineeringQilu University of TechnologyShandong Academy of SciencesJinan250353P. R. China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green PapermakingSchool of Food Sciences and EngineeringQilu University of TechnologyShandong Academy of SciencesJinan250353P. R. China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green PapermakingSchool of Food Sciences and EngineeringQilu University of TechnologyShandong Academy of SciencesJinan250353P. R. China
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29
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Li X, Pei J, Fei T, Zhao J, Wang Y, Li D. Production of slowly digestible corn starch using hyperthermophilic Staphylothermus marinus amylopullulanase in Bacillus subtilis. Food Chem 2019; 277:1-5. [DOI: 10.1016/j.foodchem.2018.10.092] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 10/18/2018] [Accepted: 10/19/2018] [Indexed: 12/12/2022]
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30
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Boonna S, Rolland-Sabaté A, Lourdin D, Tongta S. Macromolecular characteristics and fine structure of amylomaltase-treated cassava starch. Carbohydr Polym 2019; 205:143-150. [DOI: 10.1016/j.carbpol.2018.10.042] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Revised: 10/12/2018] [Accepted: 10/14/2018] [Indexed: 11/27/2022]
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31
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Tappiban P, Smith DR, Triwitayakorn K, Bao J. Recent understanding of starch biosynthesis in cassava for quality improvement: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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32
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Ren J, Li C, Gu Z, Cheng L, Hong Y, Li Z. Digestion rate of tapioca starch was lowed through molecular rearrangement catalyzed by 1,4-α-glucan branching enzyme. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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33
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34
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Miao M, Jiang B, Jin Z, BeMiller JN. Microbial Starch-Converting Enzymes: Recent Insights and Perspectives. Compr Rev Food Sci Food Saf 2018; 17:1238-1260. [PMID: 33350152 DOI: 10.1111/1541-4337.12381] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 06/28/2018] [Accepted: 07/02/2018] [Indexed: 11/28/2022]
Affiliation(s)
- Ming Miao
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
| | - Bo Jiang
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
| | - Zhengyu Jin
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
| | - James N. BeMiller
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
- Dept. of Food Science; Whistler Center for Carbohydrate Research, Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907-2009 U.S.A
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35
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Isomalto/malto-polysaccharide structure in relation to the structural properties of starch substrates. Carbohydr Polym 2018; 185:179-186. [DOI: 10.1016/j.carbpol.2017.11.072] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 11/15/2017] [Accepted: 11/20/2017] [Indexed: 12/11/2022]
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36
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Li Y, Ren J, Liu J, Sun L, Wang Y, Liu B, Li C, Li Z. Modification by α-d-glucan branching enzyme lowers the in vitro digestibility of starch from different sources. Int J Biol Macromol 2018; 107:1758-1764. [DOI: 10.1016/j.ijbiomac.2017.10.049] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 09/19/2017] [Accepted: 10/09/2017] [Indexed: 12/15/2022]
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37
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Yoon SH, Oh YK, Kim YR, Park J, Han SI, Kim YW. Complex formation of a 4-α-glucanotransferase using starch as a biocatalyst for starch modification. Food Sci Biotechnol 2017; 26:1659-1666. [PMID: 30263703 DOI: 10.1007/s10068-017-0203-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 08/07/2017] [Accepted: 08/30/2017] [Indexed: 11/26/2022] Open
Abstract
A 4-α-glucanotransferases from Thermus thermophilus (TTαGT) possesses an extra substrate binding site, leading to facile purification of the intact enzyme using amylose as an insoluble binding matrix. Due to the cost of amylose and low recovery yield, starch was replaced for amylose as an alternative capturer in this study. Using gelatinized corn starch at pH 9 with 36-h incubation in the presence of 1 M ammonium sulfate increased the TTαGT-starch complex formation yield from 2 to 56%. In preparative-scale production, TTαGT produced in Bacillus subtilis was recovered by 42.1% with the same specific activity as that of purified TTαGT. Structural and rheological analyses of the enzymatically modified starches revealed that the starch complex exhibited catalytic performance comparable to soluble TTαGT, suggesting that the starch complex can be used as a biocatalyst for modified starch production without elution of the enzyme from the complex.
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Affiliation(s)
- Sun-Hee Yoon
- 1Department of Food and Biotechnology, Korea University, Sejong, 30019 Korea
| | - You-Kyung Oh
- 1Department of Food and Biotechnology, Korea University, Sejong, 30019 Korea
| | - Yong-Ro Kim
- 2Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
| | - Jiyoung Park
- 3Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613 Korea
| | - Sang-Ick Han
- 4Department of Functional Crop, Functional Crop Resource Development Division, National Institute of Crop Science, Rural Development Administration, Miryang, Gyeongnam 50424 Korea
| | - Young-Wan Kim
- 1Department of Food and Biotechnology, Korea University, Sejong, 30019 Korea
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38
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Sorndech W, Tongta S, Blennow A. Slowly Digestible‐ and Non‐Digestible α‐Glucans: An Enzymatic Approach to Starch Modification and Nutritional Effects. STARCH-STARKE 2017. [DOI: 10.1002/star.201700145] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Waraporn Sorndech
- School of Food Technology Institute of Agricultural Technology Suranaree University of TechnologyNakhon Ratchasima 30000Thailand
| | - Sunanta Tongta
- School of Food Technology Institute of Agricultural Technology Suranaree University of TechnologyNakhon Ratchasima 30000Thailand
| | - Andreas Blennow
- Faculty of Sciences Department of Plant and Environmental Sciences University of CopenhagenFrederiksberg C 1871Denmark
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39
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Combination of amylase and transferase catalysis to improve IMO compositions and productivity. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.071] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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40
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Ye X, Lu F, Yao T, Gan R, Sui Z. Optimization of reaction conditions for improving nutritional properties in heat moisture treated maize starch. Int J Biol Macromol 2016; 93:34-40. [DOI: 10.1016/j.ijbiomac.2016.08.057] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2016] [Revised: 08/21/2016] [Accepted: 08/22/2016] [Indexed: 10/21/2022]
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41
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Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates. Carbohydr Polym 2016; 152:51-61. [DOI: 10.1016/j.carbpol.2016.06.097] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 06/23/2016] [Accepted: 06/26/2016] [Indexed: 11/23/2022]
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