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Almeida RLJ, Santos NC, Morais JRF, de Almeida Mota MM, da Silva Eduardo R, Muniz CES, de Assis Cavalcante J, da Costa GA, de Almeida Silva R, de Oliveira BF, da Silva Negreiros JK, da Silva PB, Albuquerque JC, de Figueiredo MJ, Lima SER. Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles. Food Chem 2024; 453:139688. [PMID: 38761722 DOI: 10.1016/j.foodchem.2024.139688] [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: 03/04/2024] [Revised: 04/30/2024] [Accepted: 05/13/2024] [Indexed: 05/20/2024]
Abstract
The aim of this study was to evaluate the effect of freezing rates using direct (LF: Liquid nitrogen) and indirect (RF: Cryogenic refrigerator and UF: ultra-freezer) methods at temperatures of (-20, -80, and - 196 °C) on the enzymatic susceptibility with α-amylase for microparticles. In vitro digestibility parameters and technological properties were also analyzed. Lower rates resulted in larger ice crystals, damaging the starch structure. Hydrolysis was more pronounced at slower rates RF: 0.07 °C/min and UF: 0.14 °C/min, yielding maximum values of RDS: 37.63% and SDS: 59.32% for RF. Type A crystallinity remained unchanged, with only a noted increase in crystallinity of up to 6.50% for FR. Starch pastes were classified as pseudoplastic, with RF exhibiting superior textural parameters and apparent viscosity. (RF: 7.18 J g-1 and UF: 7.34 J g-1) also showed lower values of gelatinization enthalpy. Freezing techniques were viable in facilitating the diffusion of α-amylase and reducing RS by up to 81%.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | | | | | | | - Juliana Cruz Albuquerque
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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2
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Gao M, Jia J, Zhang C, Liu Y, Dou B, Zhang N. Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment. Int J Biol Macromol 2024; 262:130050. [PMID: 38346627 DOI: 10.1016/j.ijbiomac.2024.130050] [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: 10/18/2023] [Revised: 02/03/2024] [Accepted: 02/06/2024] [Indexed: 02/17/2024]
Abstract
In this study, modified rice flour with high resistant starch (RS) content was prepared by dual hydrothermal treatment, which combined the heat-moisture treatment with the pressure-heat treatment method. The effects of dual hydrothermal treatment on the structure and properties of modified rice flour and their relationship with RS content were further discussed. The results showed that the RS content of modified rice flour was higher than that of rice flour (RF), and dual hydrothermal treatment was more effective than single hydrothermal treatment. Adhesion and aggregation occurred between the particles of modified rice flour. Both crystallinity and short-range ordering were increased in modified rice flour compared to RF. Moreover, the modified rice flour of dual hydrothermal treatment had higher crystallinity and a more ordered short-range structure of starch, which improved RS content to a certain extent. Compared to single hydrothermal treatment, the modified rice flour of dual hydrothermal treatment had a lower viscoelasticity and a better thermal stability. Both RF and modified rice flour gels were composed mainly of free water, with minimal amounts of bound and immobile water. The study may provide a reference for the production and application of modified rice flour.
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Affiliation(s)
- Man Gao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Chujia Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
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Zhang C, Xu Z, Liu X, Ma M, Hua W, Khalid S, Sui Z, Corke H. Heat-moisture treated waxy highland barley starch: Roles of starch granule-associated surface lipids, temperature and moisture. Int J Biol Macromol 2024; 254:127991. [PMID: 37949270 DOI: 10.1016/j.ijbiomac.2023.127991] [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: 06/01/2023] [Revised: 10/31/2023] [Accepted: 11/07/2023] [Indexed: 11/12/2023]
Abstract
Roles of temperature, moisture and starch granule-associated surface lipids (SGASL) during heat-moisture treatment (HMT) of waxy highland barley starch were elucidated. Starch without SGASL showed a higher increase in ratio (1016/993 cm-1) (0.095-0.121), lamellar peak area (88), radius of gyration (Rg1, 0.9-1.8 nm) and power-law exponents (0.19-0.42) than native starch (0.038-0.047, 46, 0.1-0.6 nm, 0.04-0.14), upon the same increase in moisture or temperature. Thus, removing SGASL promoted HMT. However, after HMT (30 % moisture, 120 °C), native starch showed lower relative crystallinity (RC, 11.67 %) and lamellar peak area (165.0), longer lamellar long period (L, 14.99 nm), and higher increase in peak gelatinization temperature (9.2-13.3 °C) than starch without SGASL (12.04 %, 399.2, 14.52 nm, 4.7-6.1 °C). This suggested that the resulting SGASL-amylopectin interaction further destroyed starch structure. Starch with and without SGASL showed similar trends in RC, lamellar peak area, L and Rg1 with increasing temperature, but different trends with increasing moisture, suggesting that removing SGASL led to more responsiveness to the effects of increasing moisture. Removing SGASL resulted in similar trends (RC and lamellar peak area) with increasing moisture and temperature, suggesting that the presence of SGASL induced different effects on moisture and temperature.
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Affiliation(s)
- Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Weifeng Hua
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Sumbal Khalid
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
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Almeida RLJ, Santos NC, Muniz CES, da Silva Eduardo R, de Almeida Silva R, Ribeiro CAC, da Costa GA, de Figueiredo MJ, Galdino PO, Dos Santos ES. Red rice starch modification - Combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase. Int J Biol Macromol 2023; 253:127030. [PMID: 37742893 DOI: 10.1016/j.ijbiomac.2023.127030] [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: 05/11/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 09/26/2023]
Abstract
The objective of this study was to investigate the dual modification of red rice starch using pulsed electric field (PEF) and α-amylase, focusing on morpho-structural, thermal, and viscoamylographic properties. Native starch (Control) underwent various treatments: PEF at 30 kV cm-1 (PEF30), α-amylase at 9.0 U mg-1 (AA0), and a combination of both (PEF30 + α and α + PEF30). The PEF30 + α treatment exhibited the highest degree of digestion (10.66 %) and resulted in morphological changes in the starch granules, which became elongated and curved, with an increased average diameter of 50.49 μm compared to the control. The starch was classified as type A, with a maximum reduction in crystallinity of up to 21.17 % for PEF30. The deconvolution of FT-IR bands indicated an increase in the double helix degree (DDH) for PEF30 and AA0, while the degree of order (DO) was reduced for PEF30, AA0, and PEF30 + α. DSC analysis revealed significant modifications in gelatinization temperatures, particularly for PEF30, and these changes were supported by a reduction in gelatinization enthalpy (ΔH) of up to 28.05 % for AA0. These findings indicate that both individual and combined treatments promote a decrease in starch gelatinization and facilitate the process, requiring less energy. Differences were observed between the formulations subjected to single and alternating dual treatments, highlighting the influence of the order of PEF application on the structural characteristics of starch, especially when applied before the enzymatic treatment (PEF + α). Regarding the viscoamylographic parameters, it was observed that AA0 presented higher values than the control, indicating that α-amylase enhances the firmness of the paste. The double modification with PEF + α was more effective in reducing syneresis and starch retrogradation, leading to improvements in paste properties. This study provided significant insights into the modification of red rice starch using an efficient and environmentally friendly approach.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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Ribeiro VHDA, Cavalcanti-Mata MERM, Almeida RLJ, Silva VMDA. Characterization and Evaluation of Heat-Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties. Foods 2023; 12:4222. [PMID: 38231608 DOI: 10.3390/foods12234222] [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: 08/10/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 01/19/2024] Open
Abstract
This study sought to evaluate starch from black and red rice modified by heat-moisture, investigating the extraction yield, starch and amylose content, color, and phenolic compounds. The water and oil absorption capacity, whole milk and zero lactose absorption index, syneresis index, and texture were also analyzed. Microstructural analysis included Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The heat-moisture treatment (HMT) reduced the extraction yield and the starch and amylose content, with native black rice starch having the highest values for these parameters. The modification also affected the color and phenolic compounds of the starch, making it darker and changing its appearance. The modification improved the absorption of water, oil, and milk, reducing syneresis and increasing stability during storage. The starch surface was altered, especially for modified black rice starch, with larger agglomerates. The type of starch also changed from A to Vh, with lower relative crystallinity. The textural properties of modified red rice starch were also significantly altered. The HMT proved to be a viable and economical option to modify the analyzed parameters, influencing the texture and physicochemical properties of pigmented rice starch, expanding its applications, and improving its stability during storage at temperatures above 100 °C.
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Zhou H, Zhao Q, Jiang J, Wang Z, Li L, Gao Q, Wang K. Enhancing of pretreatment on high solids enzymatic hydrolysis of food waste: Sugar yield, trimming of substrate structure. BIORESOURCE TECHNOLOGY 2023; 379:128989. [PMID: 37003452 DOI: 10.1016/j.biortech.2023.128989] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 05/03/2023]
Abstract
The development of high solids enzymatic hydrolysis (HSEH) technology is a promising way to improve the efficiency of bioenergy production from solid waste. Pretreatment methods such as ultrasound (USP), freeze-thaw (FTP), hydrothermal (HTP), and dried (DRD) were carried out to evaluate the effect and mechanism of the pretreatment methods on the HSEH of FW. The reducing sugar of HTP and DRD reached 94.75% and 94.92% of the theoretical value. HTP and DRD could reduce the crystallinity of FW. DRD resulted in lower alignment and the occurrence of fractures of the substrate and exposed the α-1,4 glycosidic bond of starch. The high destructive power of HTP and DRD reduced the obstacles caused by the high solid content. Moreover, DRD consumed only 27.62% of the total energy of HTP. DRD could be a promising pretreatment methods for glucose recovery for its high product yield, significant substrate destruction, and economic feasibility.
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Affiliation(s)
- Huimin Zhou
- School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Qingliang Zhao
- School of Environment, Harbin Institute of Technology, Harbin 150090, China; State Key Laboratory of Urban Water Resources and Environments (SKLUWRE), Harbin Institute of Technology, Harbin 150090, China
| | - Junqiu Jiang
- School of Environment, Harbin Institute of Technology, Harbin 150090, China.
| | - Zhaoxia Wang
- School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Lili Li
- School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Qingwei Gao
- School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Kun Wang
- School of Environment, Harbin Institute of Technology, Harbin 150090, China
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Zhu X, Tian Y, He B. Developing an ecofriendly UCST-type enzymatic cascade system for efficient and cost-effective starch solid wastes treatment. ENVIRONMENTAL RESEARCH 2023; 222:115414. [PMID: 36736754 DOI: 10.1016/j.envres.2023.115414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 01/06/2023] [Accepted: 02/01/2023] [Indexed: 06/18/2023]
Abstract
Enzymatic utilization of starch solid wastes is promising but hindered by its high cost. Enzymes immobilization is one solution; however, the key challenge remains the low mass transfer rate between the solid immobilization system and the solid wastes. Herein, an enzymatic modification strategy was applied instead of the traditional immobilization method. A novel system composed of poly(methacrylic acid), polyacrylic acid, and gelatin was firstly prepared and then used to modify α-amylase and glucoamylase to endow them with upper critical solution temperature (UCST) characteristic. As a result, we found that the wastes can be hydrolyzed efficiently with the modified co-enzymes above UCST and can be easily recovered and separated below UCST, thus the cost of starch wastes treatment can be largely reduced. Besides, the proposed method exhibited excellent environmental-friendly and bio-safety properties. Therefore, this method laid a solid foundation for efficient and cost-effective enzymatic conversion of starch solid wastes.
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Affiliation(s)
- Xing Zhu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, Shaanxi, PR China; The Youth Innovation Team of Shaanxi Universities, Xi'an, 710021, Shaanxi, PR China
| | - Yi Tian
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, Shaanxi, PR China
| | - Bin He
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, Shaanxi, PR China.
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Hydrolysis of Oat Starch by Amyloglucosidase and Pullulanase. STARCH-STARKE 2022. [DOI: 10.1002/star.202200201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Effect of enzymatic hydrolysis on digestibility and morpho-structural properties of hydrothermally pre-treated red rice starch. Int J Biol Macromol 2022; 222:65-76. [PMID: 36108753 DOI: 10.1016/j.ijbiomac.2022.09.089] [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: 05/20/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/23/2022]
Abstract
The objective of this work was to evaluate the effects of enzymatic hydrolysis on digestibility and morphological and structural properties of hydrothermally pre-treated (HPT) red rice starch. The pre-treatments were performed in autoclave and cooking for the modification of rice grains and native starch. In vitro starch digestibility was performed consecutively and semi-simultaneously using α-amylase and amyloglucosidase. A first-order mathematical model was used to adjust the hydrolysis kinetic data, which made it possible to calculate the surface area, hydrolysis index, and glycemic index of the starch. Scanning electron microscopy images (SEM), Fourier transform infrared (FTIR) spectra and X-ray diffraction (XRD) were also performed to investigate the characteristics of the post-hydrolysis starch samples. The autoclaved starch HSS-A3, which was subjected to 121 °C/1.08 bar for 10 min, showed the highest in vitro digestibility values (80.08 %). Both starch samples showed increase of particle size and enzymatic digestibility after HPT. FTIR spectra of the starch samples showed that there was no appearance of new functional groups. However, XRD evidenced that HPT changed the intensity of the peaks and the type of crystallinity was changed for autoclaved starch (A3) from type A to Vh, with crystallinity ranging from 21.71 % to 26.42 %. The semi-simultaneous approach showed more advantages due to the highest in vitro digestibility as well as reducing the processing time and use of reagents.
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