1
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Shi J, Mao Y, Shi YC. Effects of crystallization temperature on structure and digestibility of spherulites formed from debranched high-amylose maize starch. Carbohydr Polym 2024; 342:122332. [PMID: 39048187 DOI: 10.1016/j.carbpol.2024.122332] [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: 01/27/2024] [Revised: 05/06/2024] [Accepted: 05/26/2024] [Indexed: 07/27/2024]
Abstract
High-amylose maize starch (69.3 % amylose) was debranched to increase the level of linear molecules and enhance the formation of spherulites. Debranched high-amylose maize starch (25 %, w/w) was heated to 180 °C in a Parr reactor followed by crystallization at different temperatures between 25 and 150 °C. The objectives of this study were to investigate the effects of crystallization temperature on the yield, morphology, structure, crystallinity, and digestibility of the spherulites formed. When the crystallization temperature was 150 °C, spherulites with negative birefringent sign were formed. High crystallization temperature caused molecular degradation and the degree of degradation was severe at 150 °C, resulting in relatively short chain amylose (DP < 150). When crystallized at 25 to 120 °C, spherulites with strong positive birefringence were produced. The long chain amylose was attributed to the positive birefringence. All spherulites had a predominant B-type crystalline structure. The spherulites with negative birefringence showed a lower degree of crystallinity and lower resistance to enzyme digestion, but all the spherulites with positive birefringence had a high resistant starch content (89-94 %). α-Amylase was not able to penetrate inside the spherulites as revealed by the confocal laser scanning microscopic images.
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Affiliation(s)
- Jialiang Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| | - Yimin Mao
- Department of Materials Science and Engineering, University of Maryland, College Park, MD 20742, USA; NIST Center for Neutron Research, National Institute of Standards and Technology, Gaithersburg, MD 20899, USA.
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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2
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Si H, Xie F, Yang R, Gu W, Wu S, Zhang J, Zhang Y, Qiao Y. Recent developments in enzymatic preparation, physicochemical properties, bioactivity, and application of resistant starch type III from staple food grains. Int J Biol Macromol 2024; 279:135521. [PMID: 39260638 DOI: 10.1016/j.ijbiomac.2024.135521] [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: 07/17/2024] [Revised: 08/26/2024] [Accepted: 09/08/2024] [Indexed: 09/13/2024]
Abstract
Resistant starch (RS) was classified into five types and referred to the starch that cannot be digested and absorbed by the small intestine of healthy human beings. Among them, RS3 has received a lot of attention from researchers because of its good functional properties and greater application prospects. Meanwhile, the enzymatic method is widely used in the preparation of RS3 because of its high efficiency and environmental protection. α-Amylase and pullulanase as the main enzymes can effectively improve the yield of RS3. The physical properties of RS3 have an excellent potential for application in improving food crispness, texture and producing low glycemic index (GI) foods. It is more valuable because it has biological activities such as inducing apoptosis in tumor cells, lowering intestinal pH, and regulating blood glucose, etc. This paper summarized the current research progress of RS3 from different staple food grains, including current applications of enzymes commonly used in the preparation of RS3, physical properties and biological activities of RS3, and the application of RS3 in different areas to provide a theoretical basis for future research on RS3 as well as further development and applications based on the market requirement.
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Affiliation(s)
- Haoyu Si
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Fan Xie
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Ruifang Yang
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Wei Gu
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Songheng Wu
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Jing Zhang
- Shanghai Jingliang Industry (Group) Co., Ltd., Shanghai 201210, China
| | - Yi Zhang
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
| | - Yongjin Qiao
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Shanghai Shuneng Irradiation Technology Co., Ltd., Shanghai 201401, China.
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3
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Liu Q, Liu Q, Yang Y, Jiao A, Jin Z. Isothermal retrogradation preparation of type III resistant starch from extruded-debranched starch: Structure and in vitro digestibility. Int J Biol Macromol 2024:135216. [PMID: 39250987 DOI: 10.1016/j.ijbiomac.2024.135216] [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: 06/12/2024] [Revised: 08/27/2024] [Accepted: 08/28/2024] [Indexed: 09/11/2024]
Abstract
The extrusion-debranching method is suitable for the industrial production of resistant starch (RS) with high thermal stability. In this study, corn starch treated with extrusion and pullulanase debranching was subjected to different temperatures for different days (1 d, 3 d, and 7 d) and was evaluated by analysing its digestion, crystallization and thermal characteristics. Although the generally accepted optimal retrogradation temperature of starch is 4 °C, it was observed that in vitro digestibility was most reduced by retrogradation at 45 °C, with an RS content of up to 60.19 % on day 7. Retrograding at 45 °C formed more perfect and dense crystals with a mass fractal (Dm) of up to 2.68 and C + V type crystalline pattern. The crystalline pattern of samples stored at 80 °C were A + V and the others were B + V. In addition, samples retrograded at lower temperature showed higher thermal stability. While an increase in storage time at a constant temperature can lead to a reduction in the in vitro digestibility of starch, this effect is not as pronounced as that of temperature.
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Affiliation(s)
- Qingyue Liu
- School of Food, Jiangnan University, Wuxi 214000, China; State Key Laboratory of Food Science and Resources, Wuxi 214000, China
| | - Qing Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China
| | - Yueyue Yang
- School of Food, Jiangnan University, Wuxi 214000, China; State Key Laboratory of Food Science and Resources, Wuxi 214000, China
| | - Aiquan Jiao
- School of Food, Jiangnan University, Wuxi 214000, China; State Key Laboratory of Food Science and Resources, Wuxi 214000, China.
| | - Zhengyu Jin
- School of Food, Jiangnan University, Wuxi 214000, China; State Key Laboratory of Food Science and Resources, Wuxi 214000, China
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4
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Liu J, Dhital S, Ahmed Junejo S, Fu X, Huang Q, Zhang B. Structural changes and degradation mechanism of type 3 resistant starch during in vitro fecal fermentation. Food Res Int 2024; 190:114639. [PMID: 38945585 DOI: 10.1016/j.foodres.2024.114639] [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: 04/12/2024] [Revised: 06/11/2024] [Accepted: 06/11/2024] [Indexed: 07/02/2024]
Abstract
The colonic fermentation metabolites of resistant starch (RS) are recognized to have various health benefits. However, the relationship between the structural variation of RS and the colonic fermentation properties, remains inadequately studied, especially for type 3 resistant starch. The in vitro fecal fermentation properties with multi-structure evolution of A- and B-type polymorphic resistant starch spherulites (RSS) were investigated. Both polymorphic types of RSS showed similar fermentation rate and total short-chain fatty acid profiles, while the butyrate concentration of the A-type RSS subjected to 24 h of fermentation was significantly higher compared to B-type RSS. In the case of recrystallized starch spherulites, irrespective of the polymorphic type, gut bacteria preferentially degraded the intermediate chains and crystalline regions, as the local molecule-ordered area potentially serves as suitable attachment sites or surfaces for microbial enzymes.
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Affiliation(s)
- Jiaying Liu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia
| | - Shahid Ahmed Junejo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou 510640, China.
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5
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Ma Q, Wang X, Appels R, Zhang D, Zhang X, Zou L, Hu X. Large flour aggregates containing ordered B + V starch crystals significantly improved the digestion resistance of starch in pretreated multigrain flour. Int J Biol Macromol 2024; 264:130719. [PMID: 38460625 DOI: 10.1016/j.ijbiomac.2024.130719] [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: 01/11/2024] [Revised: 03/05/2024] [Accepted: 03/06/2024] [Indexed: 03/11/2024]
Abstract
The starch digestibility of flour is influenced by both physicochemical treatment and flour particle size, but the interactive effect of these two factors is still unclear. In this study, the effect of pullulanase debranching, combined with heat-moisture treatment (P-HMT), on starch digestibility of multi-grain flours (including oat, buckwheat and wheat) differing in particle size was investigated. The results showed that the larger-size flour always resulted in a higher resistant starch (RS) content either in natural or treated multi-grain flour (NMF or PHF). P-HMT doubled the RS content in NMFs and the large-size PHF yielded the highest RS content (78.43 %). In NMFs, the cell wall integrity and flour particle size were positively related to starch anti-digestibility. P-HMT caused the destruction of cell walls and starch granules, as well as the formation of rigid flour aggregates with B + V starch crystallite. The largest flour aggregates with the most ordered B + V starch were found in large-size PHF, which contributed to its highest RS yield, while the medium- and small-size PHFs with smaller aggregates were sensitive to P-HMT, resulting in the lower ordered starch but stronger interactions between starch and free lipid or monomeric proteins, eventually leading to their lower RS but higher SDS yield.
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Affiliation(s)
- Qianying Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China.
| | - Rudi Appels
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Di Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xinyu Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
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6
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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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7
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Yan Y, An H, Liu Y, Ji X, Shi M, Niu B. Debranching facilitates malate esterification of waxy maize starch and decreases the digestibility. Int J Biol Macromol 2023:125056. [PMID: 37245772 DOI: 10.1016/j.ijbiomac.2023.125056] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 04/15/2023] [Accepted: 05/21/2023] [Indexed: 05/30/2023]
Abstract
In this study, the debranching followed by malate esterification was employed to prepare malate debranched waxy maize starch (MA-DBS) with a high degree of substitution (DS) and low digestibility using malate waxy maize starch (MA-WMS) as the control. The optimal esterification conditions were obtained using an orthogonal experiment. Under this condition, the DS of MA-DBS (0.866) was much higher than that of MA-WMS (0.523). A new absorption peak was generated at 1757 cm-1 in the infrared spectra, indicating the occurrence of malate esterification. Compared with MA-WMS, MA-DBS had more particle aggregation, resulting in an increase in the average particle size from scanning electron microscopy and particle size analysis. The X-ray diffraction results showed that the relative crystallinity decreased after malate esterification, in which the crystalline structure of MA-DBS almost disappeared, which was consistent with the decrease of decomposition temperature by thermogravimetric analysis and the disappearance of the endothermic peak by differential scanning calorimeter. In vitro digestibility tests showed an order: WMS > DBS > MA-WMS > MA-DBS. The MA-DBS showed the highest content of resistant starch (RS) of 95.77 % and the lowest estimated glycemic index of 42.27. In a word, pullulanase debranching could produce more short amylose, promoting malate esterification and improving the DS. The presence of more malate groups inhibited the formation of starch crystals, increased particle aggregation, and enhanced resistance to enzymolysis. The present study provides a novel protocol for producing modified starch with higher RS content, which has potential application in functional foods with a low glycemic index.
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Affiliation(s)
- Yizhe Yan
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China.
| | - Hong An
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Yanqi Liu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Xiaolong Ji
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Miaomiao Shi
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China.
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8
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Wang D, Zheng X, Liu W, Sun Q, Chen HH, Mu H. Preparation and characterization of debranched starches: Influence of botanical source and debranching time. Food Chem 2023; 407:135141. [PMID: 36525803 DOI: 10.1016/j.foodchem.2022.135141] [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: 03/26/2022] [Revised: 10/17/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022]
Abstract
The influence of botanical source (waxy corn, glutinous rice, tapioca and potato), either based on crystallization or morphology, and the debranching time (6-48 h) on the physicochemical properties of debranched starches (DBSs) were systematically investigated. The divergence of depolymerization among different botanical sources within same hydrolysis time suggested that the debranching treatment was not only depending on the molecular profile and crystalline structure, but also related with the granular size and morphology of native starches. Fourier transformation infrared spectroscopy (FT-IR), X-ray diffraction (XRD), differential scanning calorimetry (DSC) suggested that long-term debranching reaction produced DBSs with improved degree of crystallization and reduced iodine binding capacity. Simulated in-vitro digestion assay showed that the proportion of digestive fractions from different botanical originated DBSs differed greatly. Additionally, prolonging the debranching time yielded increased level of resistant starch. The study may provide guidance for exploring DBSs with various molecular weight to fulfill their tailored applications.
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Affiliation(s)
- Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China
| | - Xiaoqing Zheng
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China
| | - Wenhui Liu
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China.
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China.
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9
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Yang Y, Sun Y, Zhang T, Hamaker BR, Miao M. Biofabrication, structure, and functional characteristics of a reuteran-like glucan with low digestibility. Carbohydr Polym 2023; 305:120447. [PMID: 36737220 DOI: 10.1016/j.carbpol.2022.120447] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 12/03/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
A novel reuteran-like glucan with low digestibility was fabricated using microbial glucanotransferase (GTase) treated maltodextrin. For GTase treated maltodextrin with DE 6, the molecular weight of reuteran-like glucan increased from 8.35 × 104 to 5.14 × 106 g/mol in the initial 6 h, increasing to 1.47 × 107 g/mol at 72 h. The short chain fraction (DP 3-12) of reuteran-like glucan increased from 45.2 % to 100.0 %, accompanied by an increase in α-1,6 glycosidic linkage percentage from 3.9 % to 33.3 %. This reaction promoted rearrangements in glycosidic chains, leading to a substantial increase in resistant starch content (13.4 % to 37.4 %) in the reuteran-like glucan. During in vitro fecal fermentation for 48 h, the reuteran-like glucan yielded large amounts of short-chain fatty acids (212.33 mM), especially butyric acid (12.64 mM). Thus, reuteran-like glucan could be used as a low-digestible and highly fermentable fiber for controlling blood glucose levels and prebiotic potential.
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Affiliation(s)
- Yuqi Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Yujing Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Bruce R Hamaker
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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10
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11
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Octenylsuccinic anhydride group distribution in esterified maize starches with different granular structure and its effect on starch digestibility. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Bodjrenou DM, Li X, Chen W, Zhang Y, Zheng B, Zeng H. Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch. Foods 2022; 11:foods11233779. [PMID: 36496587 PMCID: PMC9740074 DOI: 10.3390/foods11233779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/10/2022] [Accepted: 11/14/2022] [Indexed: 11/25/2022] Open
Abstract
The effects of pullulanase debranching combined with autoclaving (PDA) at various debranching times (0 h, 5 h, 10 h, 15 h, 20 h, and 25 h) and 121 °C/20 min of autoclave treatment on the structural and physicochemical characteristics of purple sweet potato (Jinshu No.17) starch were investigated. The results indicated that the native starch (NS) was polygonal, round, and bell-shaped with smooth surfaces. After debranching treatment, the surface of the starch samples became rough and irregular. The molecular weight became smaller after treatments. X-ray diffraction C-type pattern was transformed into a B-type structure in treated samples with increased relative crystallinity. 13C NMR indicated an increased propensity for double helix formation and new shift at C1, 3, 5 region compared to NS. The apparent amylose content was 21.53% in the NS. As the swelling power decreased, the percentage of soluble solids increased and different thermal properties were observed. A higher yield of the resistant starch (RS) was observed in all treated starch except PDA 25 h. The findings of our study reveal that a combination of pullulanase debranching time (15 h) and autoclaving (121 °C for 20 min) is a great technique that can be used to produce a higher amount of resistant starch in the Jinshu No.17 starch.
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Affiliation(s)
- David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wei Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
- Correspondence: ; Tel.: +86-591-83789348
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13
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Liu Q, Shi J, Jin Z, Jiao A. Development and characterization of resistant starch produced by an extrusion–debranching strategy with a high starch concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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14
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Wang D, Zhao M, Wang Y, Mu H, Sun C, Chen H, Sun Q. Research Progress on Debranched Starch: Preparation, Characterization, and Application. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2126854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Mei Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Cong Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Haihua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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15
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Li Z, Liu Y, Huang Y, Tian Y, Liu J, Wang S, Sun P, Nie Y, Gan S, Xu H. Identification of the key structure, preparation conditions and properties of resistant dextrin for indigestibility based on simulated gastrointestinal conditions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zerun Li
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Yang Liu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Yanhong Huang
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Yanjun Tian
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Jianjun Liu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Shanshan Wang
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Ping Sun
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Yupeng Nie
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Shaobo Gan
- Shandong Bailong Chuangyuan Biotechnology Co, Ltd Dezhou 253000 China
| | - Hui Xu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
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16
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Li Z, Liu Y, Huang Y, Liu J, Tian Y, Wang S, Sun P, Nie Y, Gan S, Xu H. Preparation of resistant glucan by high pressure processing (HPP) and enzymatic methods increases indigestibility. Int J Biol Macromol 2022; 219:150-158. [PMID: 35905764 DOI: 10.1016/j.ijbiomac.2022.07.173] [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: 05/10/2022] [Revised: 07/20/2022] [Accepted: 07/22/2022] [Indexed: 11/18/2022]
Abstract
This study describes a new method for producing high-quality resistant glucan by characterizing the structural mechanism of indigestibility. The structures and properties of resistant glucans were characterized before and after in vitro simulated digestion. The results demonstrated that high-pressure processing (HPP) led to the complete disappearance of crystal peaks and increased the efficiency of the two enzymes (α-amylase and transglucosidase). Moreover, α-1,6 and β-linkages were abundant in the connecting parts of the long and branching chains in the resulting resistant glucans, thus hindering the ability of digestive enzymes to hydrolyze short chains with a degree of polymerization (DP) ≤ 6. In addition, transglucosidase activity led to a higher proportion of short chains (DP 3-6), further promoting indigestibility. We demonstrated that, without rectification and decolorization, the dietary fiber content was >75 %, and the degree of branching increased to 50.9 %, indicating higher indigestibility than that resistant glucans produced by traditional methods.
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Affiliation(s)
- Zerun Li
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Yang Liu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Yanhong Huang
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Jianjun Liu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Yanjun Tian
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Shanshan Wang
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Ping Sun
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Yupeng Nie
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Shaobo Gan
- Shandong Bailong Chuangyuan Biotechnology Co, Ltd, Dezhou 253000, China
| | - Hui Xu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China.
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17
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Liu Y, Jiang F, Du C, Li M, Leng Z, Yu X, Du SK. Optimization of Corn Resistant Starch Preparation by Dual Enzymatic Modification Using Response Surface Methodology and Its Physicochemical Characterization. Foods 2022; 11:2223. [PMID: 35892808 PMCID: PMC9331437 DOI: 10.3390/foods11152223] [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: 06/27/2022] [Revised: 07/20/2022] [Accepted: 07/23/2022] [Indexed: 12/10/2022] Open
Abstract
Corn starch was dually modified using thermostable α-amylase and pullulanase to prepare resistant starch (RS). The concentration of starch liquid, the amount of added thermostable α-amylase, the duration of enzymatic hydrolysis and the amount of added pullulanase were optimized using RSM to increase RS content of the treated sample. The optimum pretreatment conditions were 15% starch liquid, 3 U/g thermostable α-amylase, 35 min of enzymatic hydrolysis and 8 U/g pullulanase. The maximum RS content of 10.75% was obtained, and this value was significantly higher than that of native corn starch. The degree of polymerization (DP) of the enzyme-modified starch decreased compared with that of native starch. The scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) were performed to assess structural changes in native and pretreated starch. The effect of dual enzyme pretreatment on the structure and properties of corn starch was significant. Unlike the untreated one, the pretreated corn starch showed clear pores and cracks. Significant differences in RS contents and structural characterization between starch pretreated and untreated with dual enzymes demonstrated that the dual enzyme modification of corn was effective in enhancing RS contents.
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Affiliation(s)
| | | | | | | | | | | | - Shuang-Kui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, China; (Y.L.); (F.J.); (C.D.); (M.L.); (Z.L.); (X.Y.)
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18
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Wang Y, Tian Y, Ban X, Li C, Hong Y, Cheng L, Gu Z, Li Z. Substrate Selectivity of a Novel Amylo-α-1,6-glucosidase from Thermococcus gammatolerans STB12. Foods 2022; 11:1442. [PMID: 35627012 PMCID: PMC9142091 DOI: 10.3390/foods11101442] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 02/05/2023] Open
Abstract
Amylo-α-1,6-glucosidase (EC 3.2.1.33, AMY) exhibits hydrolytic activity towards α-1,6-glycosidic bonds of branched substrates. The debranching products of maltodextrin, waxy corn starch and cassava starch treated with AMY, pullulanase (EC 3.2.1.41, PUL) and isoamylase (EC 3.2.1.68, ISO), were investigated and their differences in substrate selectivity and debranching efficiency were compared. AMY had a preference for the branched structure with medium-length chains, and the optimal debranching length was DP 13-24. Its optimum debranching length was shorter than ISO (DP 25-36). In addition, the debranching rate of maltodextrin treated by AMY for 6 h was 80%, which was 20% higher than that of ISO. AMY could decompose most of the polymerized amylopectin in maltodextrin into short amylose and oligosaccharides, while it could only decompose the polymerized amylopectin in starch into branched glucan chains and long amylose. Furthermore, the successive use of AMY and β-amylase increased the hydrolysis rate of maltodextrin from 68% to 86%. Therefore, AMY with high substrate selectivity and a high catalytic capacity could be used synergistically with other enzyme preparations to improve substrate utilization and reduce reaction time. Importantly, the development of a novel AMY provides an effective choice to meet different production requirements.
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Affiliation(s)
- Yamei Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.W.); (Y.T.); (X.B.); (C.L.); (Y.H.); (L.C.); (Z.G.)
| | - Yixiong Tian
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.W.); (Y.T.); (X.B.); (C.L.); (Y.H.); (L.C.); (Z.G.)
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.W.); (Y.T.); (X.B.); (C.L.); (Y.H.); (L.C.); (Z.G.)
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.W.); (Y.T.); (X.B.); (C.L.); (Y.H.); (L.C.); (Z.G.)
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.W.); (Y.T.); (X.B.); (C.L.); (Y.H.); (L.C.); (Z.G.)
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.W.); (Y.T.); (X.B.); (C.L.); (Y.H.); (L.C.); (Z.G.)
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.W.); (Y.T.); (X.B.); (C.L.); (Y.H.); (L.C.); (Z.G.)
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.W.); (Y.T.); (X.B.); (C.L.); (Y.H.); (L.C.); (Z.G.)
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
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19
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Liu J, Liu F, Arıoğlu‐Tuncil S, Xie Z, Fu X, Huang Q, Zhang B. In vitro
faecal fermentation outcomes and microbiota shifts of resistant starch spherulites. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Jiaying Liu
- School of Food Science and Engineering Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
| | - Feitong Liu
- H&H Group Global Research and Technology Center Guangzhou 510700 China
| | - Seda Arıoğlu‐Tuncil
- Department of Nutrition and Dietetics Faculty of Health Sciences Necmettin Erbakan University Konya 42090 Turkey
| | - Zhuqing Xie
- School of Food Science and Engineering Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
- Department of Food Science University of Copenhagen Frederiksberg DK‐1958 Denmark
| | - Xiong Fu
- School of Food Science and Engineering Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Qiang Huang
- School of Food Science and Engineering Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Bin Zhang
- School of Food Science and Engineering Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
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20
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Bao J, Zhou X, Hu Y, Zhang Z. Resistant starch content and physicochemical properties of non-waxy rice starches modified by pullulanase, heat-moisture treatment, and citric acid. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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21
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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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22
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Tang J, Zou F, Guo L, Wang N, Zhang H, Cui B, Liu X. The relationship between linear chain length distributions of amylopectin and the functional properties of the debranched starch-based films. Carbohydr Polym 2022; 279:119012. [PMID: 34980355 DOI: 10.1016/j.carbpol.2021.119012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 11/30/2021] [Accepted: 12/09/2021] [Indexed: 11/26/2022]
Abstract
The relationship between linear chain length distributions and the functional properties of the starch-based films after pullulanase debranching treatment of corn (CS), rice (RS) and wheat (WS) were investigated. The results indicated that the film thickness was negatively correlated with A chains content (r = -0.939) and apparent amylose content (r = -0.926), and was positively correlated with B3 chains content (r = 0.847). The tensile strength of the debranched starch-based films were positively correlated with apparent amylose content (r = 0.813), and the elongation at break were inversely proportional to B3 chains content (r = -0.817). The hydrophobicity of the starch-based films was positively and negatively correlated with the proportions of linear chains with DP 6-12 (r = 0.892) and DP 25-36 (r = -0.863), respectively. On the contrary, no significant correlation was noticed between chain length distribution of amylopectin and transparency and thermal stability.
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Affiliation(s)
- Jun Tang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hongxia Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Xingxun Liu
- Laboratory of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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23
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Wang C, McClements DJ, Jiao A, Wang J, Jin Z, Qiu C. Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Li Y, Qi Y, Li H, Chen Z, Xu B. Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment. Int J Biol Macromol 2022; 194:594-601. [PMID: 34822822 DOI: 10.1016/j.ijbiomac.2021.11.102] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/09/2021] [Accepted: 11/15/2021] [Indexed: 11/18/2022]
Abstract
The granular cold water swelling oat starch was prepared by subcritical ethanol-water, and the changes of properties and structure on oat starch were investigated. The oat starch was modified at the temperature of 95 °C and ethanol concentration of 48% and showed a higher cold water swelling ability of 22.58 g/g, whereas native oat starch was 6.73 g/g. Modified oat starch granule was kept intact, and it was swollen when dispersing in the water. The gelatinization enthalpy declined to 0 J/g. The surface of modified oat starch granules was honeycomb and porous observed by scanning electron microscope. The X-ray diffraction showed the A-type crystal decreased and the V-type crystal increased, and the result was quantitatively confirmed by solid-state 13C NMR spectroscopy. The ratio of 1047 cm-1/1022 cm-1 (determined by Fourier transform infrared spectroscopy) of modified oat starch was decreased. The molecular weight distribution of modified oat starch was slightly reduced, and the amylose content increased from 26.18% to 31.68%, and only a small amount of carbohydrates leached during the modification. Subcritical ethanol-water modification improved the cold water swelling ability of oat starch. The starch crystals changed from A-type to V-type provide a potential mechanism of subcritical ethanol-water modified oat starch.
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Affiliation(s)
- Yuntong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible & Medicinal Plant, Jishou University, Jishou, Hunan 416000, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haiteng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhongwei Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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25
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Mohamed IO. Effects of processing and additives on starch physicochemical and digestibility properties. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100039] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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26
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Huong NTM, Hoa PN, Van Hung P. Effects of microwave treatments and retrogradation on molecular crystalline structure and in vitro digestibility of debranched mung-bean starches. Int J Biol Macromol 2021; 190:904-910. [PMID: 34534585 DOI: 10.1016/j.ijbiomac.2021.09.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/21/2021] [Accepted: 09/06/2021] [Indexed: 11/30/2022]
Abstract
The objective of this study was to investigate morphology, molecular crystalline structure, and digestibility of debranched mung bean starches with or without microwave treatment and retrogradation at different temperature. The mung bean starch was firstly debranched with pullulanase, and then the debranched starch containing 20% moisture content was treated by microwave irradiation for 3 min with or without further retrograded at +25, +4, or -18 °C for 24 h. All treated starches exhibited the B + V-type crystalline polymorph as determined by the XRD and the 13CNMR. The FT-IR results showed that the debranched starches had lower degree of order but higher degree of double helix than those of the native starch. The microwave treatment or further recrystallization of the debranched starch for more 24 h significantly improved crystalline structure of starch granules with higher degree of relative crystallinity, degree of order, and degree of double helices. The resistant starch content of the treated starch was in a range of 39.7-52.8%, significantly higher than that of the native starch (15.6%). As a result, the microwave-assisted debranched starch with further crystallization for 24 h was found to have highly ordered structure of granules, which highly resisted to the enzyme digestion.
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Affiliation(s)
- Nguyen Thi Mai Huong
- Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam; Institute of Biotechnology and Food Technology, Industrial University of HoChiMinh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, HoChiMinh City, Viet Nam; Vietnam National University in Ho Chi Minh City, Viet Nam
| | - Phan Ngoc Hoa
- Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam; Vietnam National University in Ho Chi Minh City, Viet Nam
| | - Pham Van Hung
- Department of Food Technology, International University, Quarter 6, LinhTrung Ward, Thu Duc District, Ho Chi Minh City, Viet Nam; Vietnam National University in Ho Chi Minh City, Viet Nam.
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27
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Microbial starch debranching enzymes: Developments and applications. Biotechnol Adv 2021; 50:107786. [PMID: 34147588 DOI: 10.1016/j.biotechadv.2021.107786] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 06/04/2021] [Accepted: 06/15/2021] [Indexed: 12/28/2022]
Abstract
Starch debranching enzymes (SDBEs) hydrolyze the α-1,6 glycosidic bonds in polysaccharides such as starch, amylopectin, pullulan and glycogen. SDBEs are also important enzymes for the preparation of sugar syrup, resistant starch and cyclodextrin. As the synergistic catalysis of SDBEs and other starch-acting hydrolases can effectively improve the raw material utilization and production efficiency during starch processing steps such as saccharification and modification, they have attracted substantial research interest in the past decades. The substrate specificities of the two major members of SDBEs, pullulanases and isoamylases, are quite different. Pullulanases generally require at least two α-1,4 linked glucose units existing on both sugar chains linked by the α-1,6 bond, while isoamylases require at least three units of α-1,4 linked glucose. SDBEs mainly belong to glycoside hydrolase (GH) family 13 and 57. Except for GH57 type II pullulanse, GH13 pullulanases and isoamylases share plenty of similarities in sequence and structure of the core catalytic domains. However, the N-terminal domains, which might be one of the determinants contributing to the substrate binding of SDBEs, are distinct in different enzymes. In order to overcome the current defects of SDBEs in catalytic efficiency, thermostability and expression level, great efforts have been made to develop effective enzyme engineering and fermentation strategies. Herein, the diverse biochemical properties and distinct features in the sequence and structure of pullulanase and isoamylase from different sources are summarized. Up-to-date developments in the enzyme engineering, heterologous production and industrial applications of SDBEs is also reviewed. Finally, research perspective which could help understanding and broadening the applications of SDBEs are provided.
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28
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Shi J, Sweedman MC, Shi YC. Structure, birefringence and digestibility of spherulites produced from debranched waxy maize starch. Int J Biol Macromol 2021; 183:1486-1494. [PMID: 34023370 DOI: 10.1016/j.ijbiomac.2021.05.127] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 05/17/2021] [Accepted: 05/18/2021] [Indexed: 11/16/2022]
Abstract
The objectives of this study were to debranch waxy maize starch by pullulanase, produce spherulites with different crystalline structures and birefringent properties by controlling crystallization conditions and determine how their structures were correlated with their digestibilities. The spherulites formed in water or 50% ethanol at 4 °C without mixing had a B-type crystalline structure. The birefringence sign was not uniform for the spherulites formed in water at 4 °C; some spherulites displayed negative birefringence. However, positive birefringence was observed for the spherulites formed in 50% ethanol at 4 °C, indicating starch chains were radially arranged. The spherulites crystallized in water at 50 °C followed by further crystallization at 4 °C had a predominate A-type crystalline pattern with positive birefringence in some particles, the highest resistant starch content (73.0%) and the highest degree of crystallinity (76%).
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Affiliation(s)
- Jialiang Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Michael C Sweedman
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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29
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Wang R, Li M, Strappe P, Zhou Z. Preparation, structural characteristics and physiological property of resistant starch. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:1-40. [PMID: 33745510 DOI: 10.1016/bs.afnr.2020.09.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Starch is of the most important carbohydrates in human diets for maintaining normal body's energy metabolisms. However, due to the increased number of chronic diseases worldwide, the further study of the starch property in the dietary formula becomes essential for revealing its association with preventing or intervening the occurrence of such diseases as diabetes, obesity, intestinal diseases and even cardiovascular diseases. Considering that different starches demonstrate different digestion property based on their individual structural characteristics, in particular, the existence of resistant starch (RS) attracts much more interests recently because of its being a major producer of short-chain fatty acids followed by gut microbial fermentation. Furthermore, the understanding of the interaction between RS and microbiota in the gut and its substantial influence on the regulation of diabetes, kidney, disease hypertension and others is still being under investigated. Therefore, this chapter summarized the fine structure of starch, resistant starch structural characteristics, formation and preparation of resistant starches and their corresponding physiological property.
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Affiliation(s)
- Rui Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD, Australia
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China; ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW, Australia.
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30
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Sun Z, Kang J, Shi YC. Changes in molecular size and shape of waxy maize starch during dextrinization. Food Chem 2021; 348:128983. [PMID: 33515943 DOI: 10.1016/j.foodchem.2020.128983] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 12/10/2020] [Accepted: 12/10/2020] [Indexed: 10/22/2022]
Abstract
The conformational properties of pyrodextrins from waxy maize starch were investigated by high performance size exclusion chromatography with multiple detectors, and the relationships (Mark-Houwink equations) between molecular weights and intrinsic viscosities of pyrodextrins in water were established. Pyrodextrin was prepared by adjusting waxy maize starch to pH 3 or 2, heating at 170 °C or 150 °C. As heating time increased from 0.5 to 4 h, the molecular size was decreased in the order of pH 2 and 150 °C > pH 3 and 170 °C > pH 3 and 150 °C. The measured exponent α values in Mark-Houwink equation indicated that the pyrodextrins prepared at pH 3, 170 °C and 150 °C only had one compact spherical conformation (α 0.27-0.31) during dextrinization, whereas the pyrodextrins prepared at pH 2 and 150 °C had a mixture of two shapes of molecules: compact sphere (α 0.26) and rigid coil (α 0.89) conformation.
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Affiliation(s)
- Zhenhua Sun
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States
| | - Ji Kang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, TEDA, Tianjin 300222, China
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States.
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Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility. Carbohydr Polym 2021; 252:117140. [DOI: 10.1016/j.carbpol.2020.117140] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 09/15/2020] [Accepted: 09/22/2020] [Indexed: 11/19/2022]
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32
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Liu S, Shen M, Xiao Y, Luo Y, Xie J. Effect of maize, potato, and pea starches with Mesona chinensis polysaccharide on pasting, gelatinization properties, granular morphology and digestion. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106047] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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33
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Chen Z, Huang Q, Xia Q, Zha B, Sun J, Xu B, Shi YC. Intact endosperm cells in buckwheat flour limit starch gelatinization and digestibility in vitro. Food Chem 2020; 330:127318. [DOI: 10.1016/j.foodchem.2020.127318] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 05/25/2020] [Accepted: 06/09/2020] [Indexed: 12/18/2022]
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34
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Arp CG, Correa MJ, Ferrero C. Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02470-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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35
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Hu X, Huang Z, Zeng Z, Deng C, Luo S, Liu C. Improving resistance of crystallized starch by narrowing molecular weight distribution. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105641] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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36
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Oh SM, Lee BH, Seo DH, Choi HW, Kim BY, Baik MY. Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans. Food Sci Biotechnol 2020; 29:585-598. [PMID: 32419957 PMCID: PMC7221041 DOI: 10.1007/s10068-020-00768-w] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 04/07/2020] [Accepted: 04/20/2020] [Indexed: 12/21/2022] Open
Abstract
Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly, and time- and cost-effective. These methods are based on the self-assembly of short-chain glucans released from the α-1,6 bonds in amylopectin. Since their discovery, many studies have described the structural and physicochemical properties of self-assembled SNPs. Self-assembled SNPs can be prepared by two methods: using only the soluble portion containing the short-chain glucans, or using the whole hydrolyzate including both insoluble and soluble fractions. Although the structural and physical properties of self-assembled SNPs can be attributed to the composition of the hydrolyzates that participate in self-assembly, this aspect has not yet been discussed. This review focuses on SNPs self-assembled with only soluble short-chain glucans and addresses their characteristics, including formation mechanisms as well as structural and physicochemical properties, compared with SNPs prepared with total hydrolyzates.
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Affiliation(s)
- Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
| | - Dong-Ho Seo
- Department of Food Science and Technology, Jeonbuk National University, Jeonju, Republic of Korea
| | - Hyun-Wook Choi
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju, Republic of Korea
| | - Byung-Yong Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
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37
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Niu W, Pu H, Liu G, Fang C, Yang Q, Chen Z, Huang J. Effect of repeated heat-moisture treatments on the structural characteristics of nanocrystals from waxy maize starch. Int J Biol Macromol 2020; 158:732-739. [PMID: 32360966 DOI: 10.1016/j.ijbiomac.2020.04.236] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 12/31/2022]
Abstract
The effect of repeated heat-moisture treatment (RHMT) on the structural characteristics of waxy maize starch nanocrystals was investigated. Compared with native waxy maize starch (WMS), waxy maize starch nanocrystals (WMSNs) changed the crystalline pattern from A-type to B-type, and displayed the lower crystallinity (RC), molecular order (MO), enthalpy (∆H) and double-helix (DH) content, indicating a reduction in the long- and short-range orders of starch molecules. Single heat-moisture treatment significantly increased values, including RC, MO, α (power law exponent obtained by SAXS), ∆H, DH, and the melting temperatures (To, Tp and Tc), while repeated heat-moisture treatment further increased values of these parameters except ∆H, indicating the reinforcement of the long- and short-range orders of WMSNs. In addition, repeated heat-moisture treatment also caused a gradual conversion from B-type to "A + B"-type (Cb, Cc to Ca polymorphs in sequence) and finally to A-type crystallites.
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Affiliation(s)
- Wei Niu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Huayin Pu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
| | - Gemei Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Chenlu Fang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Qi Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Zhiguang Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Department of Agricultural Technology, Neijiang Vocational and Technical College, Dongxing District, 641000 Neijiang, Sichuan Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Junrong Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
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Chang R, Tian Y, Lu H, Sun C, Jin Z. Effects of fractionation and heat-moisture treatment on structural changes and digestibility of debranched waxy maize starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105488] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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Effects of partial debranching and storage temperature on recrystallization of waxy maize starch. Int J Biol Macromol 2019; 140:350-357. [DOI: 10.1016/j.ijbiomac.2019.08.128] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 08/12/2019] [Accepted: 08/14/2019] [Indexed: 11/19/2022]
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40
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Chang R, Li M, Wang Y, Chen H, Xiao J, Xiong L, Qiu L, Bian X, Sun C, Sun Q. Retrogradation behavior of debranched starch with different degrees of polymerization. Food Chem 2019; 297:125001. [DOI: 10.1016/j.foodchem.2019.125001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 05/15/2019] [Accepted: 06/11/2019] [Indexed: 12/25/2022]
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41
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42
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Zhou D, Ma Z, Yin X, Hu X, Boye JI. Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.048] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Sun Z, Chen Z, Xu B, Shi YC. Distribution of octenylsuccinate substituents within a single granule of modified waxy maize starch determined by Raman microspectroscopy. Carbohydr Polym 2019; 216:282-286. [DOI: 10.1016/j.carbpol.2019.04.034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/05/2019] [Accepted: 04/08/2019] [Indexed: 10/27/2022]
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