1
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Torp Nielsen M, Roman L, Corredig M. In vitro gastric digestion of polysaccharides in mixed dispersions: Evaluating the contribution of human salivary α-amylase on starch molecular breakdown. Curr Res Food Sci 2024; 8:100759. [PMID: 38764978 PMCID: PMC11101712 DOI: 10.1016/j.crfs.2024.100759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 05/03/2024] [Accepted: 05/03/2024] [Indexed: 05/21/2024] Open
Abstract
The aim of this work was to investigate the impact of the addition of salivary α-amylase on starch hydrolysis in protein-containing dispersions during an in vitro digestion process. In vitro digestion provides useful insights on the fate of nutrients during gastro-intestinal transit in complex food matrices, an important aspect to consider when developing highly nutritious foods. Many foods contain polysaccharides, and as their disruption in the gastric stage is limited, salivary α-amylase is often neglected in in vitro studies. A reference study on the effect of salivary α-amylase using one of the most advanced and complex in vitro digestion models (INFOGEST) is, however, not available. Hence, this work reports the gastrointestinal breakdown of three mixed dispersions containing whey protein isolate with different polysaccharides: potato starch, pectin from citrus peel and maize starch. The latter was also studied after heating. No polysaccharide or salivary α-amylase-dependent effect on protein digestion was found, based on the free NH2 and SDS-PAGE. However, in the heat-treated samples, the addition of salivary α-amylase showed a significantly higher starch hydrolysis compared to the sample without α-amylase, due to the gelatinization of the starch granules, which improved the accessibility of the starch molecules to the enzyme. This work demonstrated that the presence of different types of polysaccharides does not affect protein digestion, but also it emphasizes the importance of considering the influence of processing on food structure and its digestibility, even in the simplest model systems.
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Affiliation(s)
- M. Torp Nielsen
- Aarhus University, Department of Food Science, CiFOOD Center for Innovative Foods, Agro Food Park 48, 8200, Aarhus N, Denmark
| | | | - M. Corredig
- Aarhus University, Department of Food Science, CiFOOD Center for Innovative Foods, Agro Food Park 48, 8200, Aarhus N, Denmark
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2
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Feng H, Li T, Zhou L, Chen L, Lyu Q, Liu G, Wang X, Chen X. Potato starch/naringenin complexes for high-stability Pickering emulsions: Structure, properties, and emulsion stabilization mechanism. Int J Biol Macromol 2024; 264:130597. [PMID: 38437940 DOI: 10.1016/j.ijbiomac.2024.130597] [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: 11/07/2023] [Revised: 02/22/2024] [Accepted: 03/01/2024] [Indexed: 03/06/2024]
Abstract
In this study, potato starch (PS)/naringenin (NAR) complex was prepared, and its properties and emulsification behavior were evaluated. The experimental results demonstrated that NAR successfully formed a complex with PS molecules through hydrogen bonds and other non-covalent interactions. The emulsifying capacity (ROV) of PS/NAR complex with 16 % composite ratio was 0.9999, which was higher than PS (ROV = 0.3329) (p < 0.05). Based on particle property analysis and molecular dynamics simulation, the mechanism of improving the emulsification performance might be the action of the benzene ring of NAR and intermolecular hydrogen bonding. In addition, the stability of the Pickering emulsions with PS/NAR complexes as emulgators was significantly improved. The emulsifying and rheological behavior of starch-based Pickering emulsions could be adjusted by changing the proportion of the complexes. Results demonstrated that the PS/NAR complexes might be a prospective stabilizer of Pickering emulsions based on starch material and might expand the use of PS in edible products.
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Affiliation(s)
- Hong Feng
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China
| | - Ting Li
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China
| | - Lian Zhou
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Qingyun Lyu
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Gang Liu
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Xuedong Wang
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Xi Chen
- School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
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3
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Lin Z, Chen Y, Xi G, Qiao D, Wang Q, Chen Z, Zhao S, Niu M, Zhang B. Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates. Int J Biol Macromol 2024; 262:129992. [PMID: 38331070 DOI: 10.1016/j.ijbiomac.2024.129992] [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: 10/17/2023] [Revised: 01/30/2024] [Accepted: 02/03/2024] [Indexed: 02/10/2024]
Abstract
Ionic strength condition is a crucial parameter for food processing, but it remains unclear how ionic strength alters the structure and digestibility of binary complexes containing starch and protein/protein hydrolysates. Here, the binary complex with varied ionic strength (0-0.40 M) was built by native corn starch (NS) and soy protein isolate (SPI)/hydrolysates (SPIH) through NaCl. The inclusion of SPI and SPIH allowed a compact network structure, especially the SPIH with reduced molecule size, which enriched the resistant starch (RS) of NS-SPIH. Particularly, the higher ionic strength caused the larger nonperiodic structures and induced loosener network structures, largely increasing the possibility of amylase for starch digestion and resulting in a decreased RS content from 19.07 % to 15.52 %. In other words, the SPIH hindered starch digestion while increasing ionic strength had the opposite effect, which should be considered in staple food production.
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Affiliation(s)
- Zexue Lin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Yanyu Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Gaolei Xi
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Dongling Qiao
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Qiuling Wang
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Zhifei Chen
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China.
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4
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Jiang X, Gu Y, Zhang L, Sun J, Yan J, Wang C, Lai B, Wu H. Physicochemical Properties of Granular and Gelatinized Lotus Rhizome Starch with Varied Proximate Compositions and Structural Characteristics. Foods 2023; 12:4330. [PMID: 38231847 DOI: 10.3390/foods12234330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 11/19/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
As a traditional and popular dietary supplement, lotus rhizome starch (LRS) has health benefits for its many nutritional components and is especially suitable for teenagers and seniors. In this paper, the approximate composition, apparent amylose content (AAC), and structural characteristics of five LRS samples from different regions were investigated, and their correlations with the physicochemical properties of granular and gelatinized LRS were revealed. LRS exhibited rod-shaped and ellipsoidal starch granules, with AAC ranging from 26.6% to 31.7%. LRS-3, from Fuzhou, Jiangxi Province, exhibited a deeper hydrogel color and contained more ash, with 302.6 mg/kg iron, and it could reach the pasting temperature of 62.6 °C. In comparison, LRS-5, from Baoshan, Yunnan Province, exhibited smoother granule surface, less fragmentation, and higher AAC, resulting in better swelling power and freeze-thaw stability. The resistant starch contents of LRS-3 and LRS-5 were the lowest (15.3%) and highest (69.7%), respectively. The enzymatic digestion performance of LRS was positively correlated with ash content and short- and long-term ordered structures but negatively correlated with AAC. Furthermore, the color and network firmness of gelatinized LRS was negatively correlated with its ash content, and the retrograde trend and freeze-thaw stability were more closely correlated with AAC and structural characteristics. These results revealed the physicochemical properties of LRS from different regions and suggested their advantages in appropriate applications as a hydrogel matrix.
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Affiliation(s)
- Xinyu Jiang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yiting Gu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lichao Zhang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Institutes of Biomedical Sciences, Shanxi University, Taiyuan 030006, China
| | - Jinjian Sun
- Dalian Center for Food and Drug Control and Certification, Dalian 116037, China
| | - Jianan Yan
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ce Wang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bin Lai
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Haitao Wu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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5
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Huang HH, Liao HJ. Digestion kinetics and molecular structural evolution during in vitro digestion of green banana (cv. Giant Cavendish) starch nanoparticles. Food Res Int 2023; 170:113016. [PMID: 37316082 DOI: 10.1016/j.foodres.2023.113016] [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: 04/08/2023] [Revised: 05/18/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
Knowledge of digestion mechanism of starch nanoparticles are crucial for their utilization and potential applications. In this study, molecular structural evolution and digestion kinetics of starch nanoparticles from green banana (GBSNPs) during digestion (0-180 min) was investigated. Distinctive topographic changes of the GBSNPs during digestion with decreased particle size and increased surface roughness were detected. The GBSNPs showed markedly decreased average molecular weight and polydispersity in the initial digestion phase (0-20 min), and these two structural characteristics remained nearly unchanged thereafter. The GBSNPs exhibited a B-type polymorph throughout digestion, while their crystallinity decreased with increasing digestion duration. The infrared spectra revealed that the initial digestion phase led to the increased absorbance ratios 1047/1022 and 1047/1035 cm-1, reflecting the markedly increased short-range molecular order that was substantiated by the blue-shifting of COH-bending band. Logarithm of slope analysis of digestogram revealed that the GBSNPs were digested by a two-phase process that reflected the surface barrier effect exerted by the increased short-range order. The short-range molecular order strengthening induced from the initial digestion phase was responsible for the increased enzymatic resistance. The results can help to elucidate the gastrointestinal fate of starch nanoparticles for their potential applications as health-promoting ingredients.
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Affiliation(s)
- Hsin-Hui Huang
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City 600355, Taiwan, ROC
| | - Hung-Ju Liao
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City 600355, Taiwan, ROC.
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6
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Cao Y, Wang X, Zhao C, Zhang H, Zheng M, Xu X, Liu J. Study on physicochemical, structural, and functional properties of Zhengdan958 and Xianyu335 cornstarch from newly harvested corn under postharvest ripening conditions at ambient temperature. Heliyon 2023; 9:e15650. [PMID: 37153400 PMCID: PMC10160505 DOI: 10.1016/j.heliyon.2023.e15650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 04/08/2023] [Accepted: 04/17/2023] [Indexed: 05/09/2023] Open
Abstract
The importance of starch in nutrition and industry is unquestionable. This study investigated the changes in physicochemical, structural, and functional properties of cornstarch from newly harvested Zhengdan958 (Zd958) and Xianyu335 (Xy335) corn during for 0, 20, 40, and 60 d at ambient temperature. The results showed no significant changes in the proximate components and apparent structure of Zd958 and Xy335 cornstarch under postharvest ripening conditions. Compared with 0 d, the molecular weight distribution and mass fraction of Zd958 and Xy335 cornstarch have changed significantly, the relative crystallinity (RC) has significantly increased from 26.4% to 26.5%-28.8% and 28.4%, and R1045/1022 has significantly increased from 0.828 to 0.826 to 0.843 and 0.883, respectively. The changes in structure indicated that the synthesis and rearrangement of cornstarch molecules formed highly ordered crystalline structures, and the ordered structures of long-range and short-range molecules increased. Moreover, the changes in structure affected the pasting characteristics and texture profiles of cornstarch, therefore, affecting the final food quality.
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Affiliation(s)
- Yong Cao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Corresponding author. 2888, Xincheng Street, Changchun, Jilin Province 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Corresponding author. 2888, Xincheng Street, Changchun, Jilin Province130118, China.
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7
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The Roles of a Native Starch and a Resistant Dextrin in Texture Improvement and Low Glycemic Index of Biscuits. Processes (Basel) 2022. [DOI: 10.3390/pr10112404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Low-GI biscuits are commonly produced using whole-grain flour, bran, or soluble dietary fibers, giving an undesirable texture. New low-GI biscuits containing dietary fibers and with improved palatability were formulated by substituting 60% of wheat flour (WF) with a native starch (ST) and 15% of WF with a resistant dextrin (RD), a source of dietary fibers. The botanical source of ST was common buckwheat (Fagopyrum esculentum Moench). Biscuits were also made with a single substitution by ST or by RD at the same level for comparison. The firmness of the biscuits was increased with the single substitution by RD due to its small average molecular size and high hygroscopicity, while it was decreased with the single substitution by ST. The double substitution by ST and RD not only produced the texture with the lowest firmness and brittleness, but also led to the lowest in vitro starch digestion rate and total starch digestibility. The human trial confirmed that the biscuits with the double substitution had a low GI of 47. The results indicated the additive or synergistic effects of ST and RD on the properties of the biscuits, demonstrating that low-GI biscuits can be produced with a substantial dietary fiber content without jeopardizing their palatability.
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8
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Pan L, Chen F, Yang Y, Li Q, Fan X, Zhao D, Liu Q, Zhang C. The underlying starch structures of rice grains with different digestibilities but similarly high amylose contents. Food Chem 2022; 379:132071. [DOI: 10.1016/j.foodchem.2022.132071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 11/25/2021] [Accepted: 01/03/2022] [Indexed: 12/27/2022]
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9
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Yu S, Prakash A, Pora BL, Hasjim J. Using Buckwheat Starch to Produce Slowly Digestible Biscuits with Good Palatability. Cereal Chem 2022. [DOI: 10.1002/cche.10571] [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)
- Shiyao Yu
- R&D China, Roquette Management (Shanghai) Co., Ltd.Shanghai2000333China
| | - Alok Prakash
- R&D China, Roquette Management (Shanghai) Co., Ltd.Shanghai2000333China
| | - Bernard L.R. Pora
- R&D China, Roquette Management (Shanghai) Co., Ltd.Shanghai2000333China
| | - Jovin Hasjim
- R&D China, Roquette Management (Shanghai) Co., Ltd.Shanghai2000333China
- Département Fonctionnalisation des AmidonsSucres et Polyols, Roquette FrèresLestrem62136France
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10
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Cheng Z, Li J, Qiao D, Wang L, Zhao S, Zhang B. Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion. Int J Biol Macromol 2022; 208:80-87. [PMID: 35283137 DOI: 10.1016/j.ijbiomac.2022.03.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/16/2022] [Accepted: 03/07/2022] [Indexed: 11/26/2022]
Abstract
Cold-chain cooked rice is an instant food consumed worldwide. Through inspecting rice structural alterations during digestion, this work discloses how microwave reheating tailors the starch digestibility of cooked rice following cold storage. The cold storage allowed approximately 2% of B-type (not V-type) starch crystallites, more nanoscale and short-range orders, and smaller pores in the rice matrix. These changes retarded the hydrolysis of structural domains (e.g., amorphous regions and short-range orders) during digestion, which increased the content of slowly digestible starch to about 38.16%. Then, microwave reheating partially disrupted the B-type crystallites and nanoscale orders, but unaffected the contents of V-type crystallites and short-range orders. Even with such structural disruptions, the resistant starch content was apparently increased to approximately 30.06%, as the structural domains became less susceptible to the digestion. Additionally, for the rice samples, the percentage of V-type crystallites could be largely increased from ca. 3% to 13%-14% during digestion.
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Affiliation(s)
- Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiangnan Li
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Lili Wang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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11
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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: 19] [Impact Index Per Article: 6.3] [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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12
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He Y, Chen F, Shi Y, Guan Z, Zhang N, Campanella OH. Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2020.05.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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13
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Yang J, Bi Y, Liang S, Gu Z, Cheng L, Li C, Li Z, Zhang Y, Hong Y. The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages. Food Funct 2020; 11:10945-10953. [PMID: 33245312 DOI: 10.1039/d0fo02494e] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resistant starch, a functional food ingredient, can improve the nutritional value of food products. In this study, the in vitro digestibility of starch from banana flour at four ripening stages was evaluated. The result showed that the resistant starch content of banana flour at ripening stage 1 was up to 81%. Furthermore, to explore the effect of resistant starch in the body, the in vivo digestibility of banana flour was investigated. The intake of banana flour at ripening stage 1 resulted in a nearly 70% decrease in the homeostasis model assessment of insulin resistance value, compared to that of the model group. By contrast, the genes related to glucokinase were upregulated by 66%, and the expression level of the insulin receptor gene was increased by more than 1.5 times that of the model group. Thus, natural banana flour has potential for controlling type 2 diabetes mellitus.
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Affiliation(s)
- Jie Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China
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14
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Tian Y, Li M, Liu X, Jane JL, Guo B, Dhital S. Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodles. Food Chem 2020; 344:128702. [PMID: 33267986 DOI: 10.1016/j.foodchem.2020.128702] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 11/06/2020] [Accepted: 11/18/2020] [Indexed: 12/12/2022]
Abstract
White-salted noodles are prepared, stored and consumed in various ways. However, relationships among cooking and storage conditions on nutritional functionality are not fully understood. The manuscript elucidates the mechanism of formation of resistant starch (RS) leading to slower digestion rate of variously cooked (boiled, steamed, stir-fried, fried and microwave heated) noodles followed by storage under different conditions (-18, 4 and 25 °C for 4, 24 and 48 h). RS content of noodles stored at 25 °C was higher than noodles stored at 4 °C, which was consistent with increases in the degree of crystallinity during storage. We showed that the residual moisture content primarily facilitated the mobility of starch chains and contributed towards the increase in RS associated with the decrease of enzyme susceptivity of noodles after storage. Evidence that supramolecular organization (helical structure and crystallinity) had a more pronounced effect than the macroscopic structure such as compactness or bulk density was also provided.
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Affiliation(s)
- Yu Tian
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ming Li
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xingxun Liu
- Laboratory of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Jay-Lin Jane
- Department. of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.
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15
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Ning Y, Cui B, Yuan C. Decreasing the digestibility of debranched corn starch by encapsulation with konjac glucomannan. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105966] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Tian Y, Li M, Tang A, Jane JL, Dhital S, Guo B. RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods. Foods 2020; 9:E328. [PMID: 32168825 PMCID: PMC7143191 DOI: 10.3390/foods9030328] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/24/2020] [Accepted: 03/07/2020] [Indexed: 01/29/2023] Open
Abstract
Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion rate, digestibility and estimated glycemic index (eGI) value) of noodles were investigated. The RS content was greatly affected by the cooking time, and it was varied when the noodles were optimally cooked using different cooking methods. The RS contents of the microwaved and stir-fried noodles were relatively high (0.59%-0.99%), but it was lower (0.43%-0.44%) in the boiled and steamed noodles. Microwaved noodles showed the slowest digestion rate and the lowest eGI. Due to the limited water within fried noodles, none RS was found in the fried noodles, whereas stir-fried noodles showed RS5 formation from the XRD and DSC results. Compared with boiled and steamed noodles, the microwaved noodles showed a more compact morphology without porous holes on the surface, whereas fried noodles showed irregular morphology. The results indicated that the digestive properties of noodles made with the same ingredients can be greatly altered by using different cooking methods, and the digestive properties of different cooked noodles are worthy of confirmation using in vivo analysis.
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Affiliation(s)
- Yu Tian
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Y.T.); (A.T.)
| | - Ming Li
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Y.T.); (A.T.)
| | - Aoxing Tang
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Y.T.); (A.T.)
| | - Jay-Lin Jane
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA;
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia;
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Y.T.); (A.T.)
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17
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Chen C, Fu W, Chang Q, Zheng B, Zhang Y, Zeng H. Moisture distribution model describes the effect of water content on the structural properties of lotus seed resistant starch. Food Chem 2019; 286:449-458. [DOI: 10.1016/j.foodchem.2019.01.214] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 01/07/2019] [Accepted: 01/31/2019] [Indexed: 02/06/2023]
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18
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Tang A, Li M, Wang R, Dhital S, Lu D. Manipulating raw noodle crystallinity to control the hardness of cooked noodle. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.047] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Effect of amyloglucosidase hydrolysis on the multi-scale supramolecular structure of corn starch. Carbohydr Polym 2019; 212:40-50. [DOI: 10.1016/j.carbpol.2019.02.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/30/2019] [Accepted: 02/09/2019] [Indexed: 12/27/2022]
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20
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Ma Z, Yin X, Hu X, Li X, Liu L, Boye JI. Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments. Food Chem 2018; 263:163-170. [PMID: 29784302 DOI: 10.1016/j.foodchem.2018.04.122] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 04/14/2018] [Accepted: 04/27/2018] [Indexed: 01/22/2023]
Abstract
This work focused on the structural characterization of resistant starch from untreated (UL-RS), germinated (GL-RS), fermented (FL-RS), microwaved (ML-RS), conventionally cooked (CL-RS), and autoclaved (AL-RS) lentil seeds. The size exclusion chromatography (SEC) results showed that UL-RS, RL-RS, and GL-RS (Group A samples) exhibited higher values of Mw and Rh¯ than FL-RS, ML-RS, AL-RS (Group C samples), and CL-RS (Group B sample). In parallel with the SEC result, other structural characteristics followed similar trends, where Group C samples exhibited the lowest values of double helix content and crystallinity by 13C NMR, and degree of order/double helix by FT-IR. Comparatively, Group A samples exhibited the opposite trends, and displayed large amorphous aggregates on their micrograph. The results are expected to provide information for better understanding the mechanism of resistant starch formation during different processing of lentil and to lay a theoretical foundation for the future study of their structure-function relationship.
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Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Xiuxiu Yin
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Liu Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Joyce I Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Quebec J2S 8E3, Canada
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21
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Edwards CH, Maillot M, Parker R, Warren FJ. A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase. Food Chem 2018; 244:386-393. [PMID: 29120798 DOI: 10.1016/j.foodchem.2017.10.042] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 09/15/2017] [Accepted: 10/09/2017] [Indexed: 11/19/2022]
Abstract
This study describes the impact of crop genetics and processing in two pea lines (Pisum sativum L.) on starch digestion kinetics. Mutation at the rugosus (r) locus leads to wrinkled pea seeds, a reduction in starch content and a lower extent of in vitro starch digestibility. The Logarithm of Slope (LOS) kinetic model was used to analyse digestion curves obtained using porcine pancreatic α-amylase for a range of particle size fractions. Changes in starch structure induced by the r mutation led to clear differences in starch digestion kinetics for purified starches and pea flours. Larger particle size fractions showed slower starch digestion relative to the purified starch, but significant differences still existed between r and wild type pea lines. It is expected that this work will help inform the design of future studies where both starch structure and food structure are important determinants of digestion behaviour.
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Affiliation(s)
- Cathrina H Edwards
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Marie Maillot
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK; AgroSup Dijon, National Superior Institute of Agronomic Sciences, Food and the Environment, Dijon, France
| | - Roger Parker
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Frederick J Warren
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK.
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22
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Chen P, Xie F, Zhao L, Qiao Q, Liu X. Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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24
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Agama-Acevedo E, Bello-Perez LA. Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.02.014] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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