1
|
Ren F, Liu X, Xie F, Wang S. Phase transition and gel properties of chemically modified cassava starch in choline acetate and water mixtures. Carbohydr Polym 2024; 345:122560. [PMID: 39227099 DOI: 10.1016/j.carbpol.2024.122560] [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: 12/26/2023] [Revised: 07/03/2024] [Accepted: 07/30/2024] [Indexed: 09/05/2024]
Abstract
This work studied the phase transition and gel properties of cassava starch in aqueous choline acetate ([Ch][OAc]) solution at different [Ch][OAc]:water weight ratios. The paste viscosity and gel strength followed a similar pattern to the starch phase transition temperature, increasing at a 2:3 [Ch][OAc]:water ratio and then decreasing at 3:2 and 4:1 ratios. However, the mobility of free water in the starch gel decreased as the [Ch][OAc]:water ratio increased. At the same [Ch][OAc]:water ratios, acetylated cassava starch (ACS) underwent phase transition more easily than native cassava starch (NCS), leading to greater granule destruction. Nevertheless, ACS gels displayed more viscous-dominated rheological behavior, lower paste viscosity, viscoelasticity, and weaker water-holding capacity (WHC) than NCS gels. In contrast, cross-linked cassava starch (CCS) gels had higher paste viscosity, gel viscoelasticity, and WHC. However, at a 4:1 [Ch][OAc]:water ratio, the viscoelasticity of CCS gel was lower than NCS gel, and the differences in WHC were minimal, likely due to the incomplete phase transition of especially CCS under this condition. Our findings show that starch chemical modification significantly affects phase transition behavior and gel properties in [Ch][OAc]:water mixtures, with outcomes influenced by the viscosity of the aqueous [Ch][OAc] solution and the interaction between [Ch][OAc] and water.
Collapse
Affiliation(s)
- Fei Ren
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China
| | - Xingkai Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom.
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China; Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China.
| |
Collapse
|
2
|
Zhang Y, Li L, Sun S, Cheng L, Gu Z, Hong Y. Structural characteristics, digestion properties, fermentation properties, and biological activities of butyrylated starch: A review. Carbohydr Polym 2024; 330:121825. [PMID: 38368086 DOI: 10.1016/j.carbpol.2024.121825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 12/18/2023] [Accepted: 01/12/2024] [Indexed: 02/19/2024]
Abstract
Butyrylated starch is produced by the esterification of hydroxyl groups in starch with butyryl groups, which improves the structural diversity of starch and expands its function and biological activity. The paper summarizes the structural properties and digestive properties, fermentation properties, and biological activities of butyrylated starch and describes the conformational relationships generated by the butyryl groups to reveal the underlying mechanisms. The butyryl groups replace the hydroxyl groups in starch and break the hydrogen bonds, which consequently changes the molecular, crystal, and granular structures of starch, while the starch structure also affects the distribution of the butyryl groups. Binding to the butyryl groups gives starch efficacy in resisting digestion, lowering the glycaemic index, releasing butyric acid in the colon, and regulating intestinal flora and metabolites. Relationships between starch structural parameters and butyric acid production and intestinal flora were also concluded to provide guidance for the rational design of butyrylated starch to improve efficacy. Moreover, based on its digestive and fermentation properties, butyrylated starch has exhibited good therapeutic efficacy for intestinal diseases, diabetes, polycystic ovary syndrome, and chronic restraint stress-induced abnormalities. This review provides a valuable reference for butyrylated starch advancement and utilization.
Collapse
Affiliation(s)
- Yi Zhang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People's Republic of China
| | - Lingjin Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People's Republic of China
| | - Shenglin Sun
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People's Republic of China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People's Republic of China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People's Republic of China.
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People's Republic of China.
| |
Collapse
|
3
|
Zhu R, Chen J, Chen L. The ratio of choline lysine ionic liquid determines the structure and digestion of starch-oleic acid complex. Int J Biol Macromol 2023; 252:126522. [PMID: 37633544 DOI: 10.1016/j.ijbiomac.2023.126522] [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: 05/10/2023] [Revised: 07/29/2023] [Accepted: 08/23/2023] [Indexed: 08/28/2023]
Abstract
Fully green choline lysine ([Cho][Lys]) ionic liquid (IL) was explored as the solvent to prepare starch-fatty acid complex, and the regulation of water: [Cho][Lys] (W:IL) ratio on the structure and digestion of starch-oleic acid (OA) complex was illuminated. Compared with pure water (W:IL-10:0), high (W:IL-0:10) or low concentration (W:IL-8:2, 6:4) of [Cho][Lys] IL would inhibit the disaggregation behaviors of starch. This inhibition led to the preservation of more original ordered multi-structures of starch (indicated as more double helix, type A crystalline structures, denser aggregate structure and ΔH values of gelatinization peak) and less complexion of starch with OA (indicated as less single helix, type V crystalline structures). While in W:IL-4:6, 2:8 mixtures, the disaggregation behaviors of starch were much promoted, and the original multi-structures of starch were much destroyed, which would enhance the complexion of starch with OA to form higher contents of single helix and type II V crystalline structures. As results, the anti-digestibility of starch-OA complexes prepared in W:IL-4:6, 2:8 mixtures were much improved in paste form. These results provide a new way of using [Cho][Lys] solvents to improve the complexion of starch with fatty acid and to create starch-based functional foods.
Collapse
Affiliation(s)
- Ruoduan Zhu
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jin Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| |
Collapse
|