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Martinez-Garcia A, Fink L, Bayarjargal L, Winkler B, Juarez-Arellano EA, Navarro-Mtz AK. Structural analysis of potato starch transformation during high-energy ball-milling: Oxygen and humidity content effects. Int J Biol Macromol 2024; 260:129579. [PMID: 38266852 DOI: 10.1016/j.ijbiomac.2024.129579] [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: 06/26/2023] [Revised: 11/28/2023] [Accepted: 01/16/2024] [Indexed: 01/26/2024]
Abstract
High Energy Ball-Milling (HEBM) modifies starchs' granule morphology, physicochemical properties, and chemical structure. However, understanding how the HEBM changes the starch chemical structure is necessary to control these modifications. Therefore, this study aimed to investigate the changes in potato starch's long- and short-range molecular order during HEBM at different environmental conditions such as oxygen (Air) and humidity content. Due to the correlation between the starch modification and the energy supplied (Esupp) by the HEBM, Burgio's equation was used to calculate this energy. The starch transformation was followed by X-ray diffraction, Fourier Transform-Infrared Spectroscopy, and Raman spectroscopy. A Principal Component Analysis (PCA) was conducted to reduce the HEBM variables. PAC analysis demonstrated that the different oxygen-humidity conditions do not affect the HEBM of potato starch. Based on the starch chemical structure transformation correlated with Esupp during HEBM, four stages were observed: orientation, modification, mechanolysis, and over-destruction. It was identified for the first time that at low milling energy (<1.5 kJ/g, orientation stage), the glycosidic rings change their orientation, and starch-water interaction increases while the starch's organization reduces. Ergo, the potato starch could be more susceptible to chemical modifications during the first two stages.
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Affiliation(s)
- A Martinez-Garcia
- Centro de Investigaciones Científicas, Instituto de Química Aplicada, Universidad del Papaloapan, Circuito central 200, Col. Parque Industrial, C.P. 68301 Tuxtepec, Oax., Mexico
| | - L Fink
- Institut für Geowissenschaften, Goethe-Universität Frankfurt, Altenhöferallee 1, D-60438 Frankfurt a.M., Germany
| | - L Bayarjargal
- Institut für Geowissenschaften, Goethe-Universität Frankfurt, Altenhöferallee 1, D-60438 Frankfurt a.M., Germany
| | - B Winkler
- Institut für Geowissenschaften, Goethe-Universität Frankfurt, Altenhöferallee 1, D-60438 Frankfurt a.M., Germany
| | - E A Juarez-Arellano
- Centro de Investigaciones Científicas, Instituto de Química Aplicada, Universidad del Papaloapan, Circuito central 200, Col. Parque Industrial, C.P. 68301 Tuxtepec, Oax., Mexico
| | - A K Navarro-Mtz
- Centro de Investigaciones Científicas, Instituto de Biotecnología, Universidad del Papaloapan, Circuito central 200, Col. Parque Industrial, C.P. 68301 Tuxtepec, Oax., Mexico.
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2
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Li D, Wang X, Wang J, Wang M, Zhou J, Liu S, Zhao J, Li J, Wang H. Structural characterization of different starch-fatty acid complexes and their effects on human intestinal microflora. J Food Sci 2023. [PMID: 37421353 DOI: 10.1111/1750-3841.16680] [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: 08/25/2022] [Revised: 05/16/2023] [Accepted: 05/31/2023] [Indexed: 07/10/2023]
Abstract
Resistant starch type 5 (RS5), a starch-lipid complex, exhibited potential health benefits in blood glucose and insulin control due to the low digestibility. The effects of the crystalline structure of starch and chain length of fatty acid on the structure, in vitro digestibility, and fermentation ability in RS5 were investigated by compounding (maize, rice, wheat, potato, cassava, lotus, and ginkgo) of different debranched starches with 12-18C fatty acid (lauric, myristic, palmitic, and stearic acids), respectively. The complex showed a V-type structure, formed by lotus and ginkgo debranched starches, and fatty acid exhibited a higher short-range order and crystallinity, and lower in vitro digestibility than others due to the neat interior structure of more linear glucan chains. Furthermore, a fatty acid with 12C (lauric acid)-debranched starches complexes had the highest complex index among all complexes, which might be attributed to the activation energy required for complex formation increased with the lengthening of the lipid carbon chain. Therefore, the lotus starch-lauric acid complex (LS12) exhibited remarkable ability in intestinal flora fermentation to produce short-chain fatty acid (SCFAs), reducing intestinal pH, and creating a favorable environment for beneficial bacteria.
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Affiliation(s)
- Dan Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, China
| | - Xin Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, China
| | - Jilite Wang
- Department of Agriculture, Hetao College, Bayannur, Inner Mongolia, China
| | - Mingchun Wang
- Department of Food Science and Engineering, Anhui Agricultural University, Hefei, China
| | - Jiaping Zhou
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, China
| | - Suwen Liu
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei, China
| | - Juan Zhao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, China
| | - Jing Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, China
| | - Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, China
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3
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Geng DH, Tang N, Zhang X, Zhao M, Jia X, Cheng Y. Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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4
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An H, Zhai C, Zhang F, Ma Q, Sun J, Tang Y, Wang W. Quantitative analysis of Chinese steamed bread staling using NIR, MIR, and Raman spectral data fusion. Food Chem 2022; 405:134821. [DOI: 10.1016/j.foodchem.2022.134821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 10/26/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
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5
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Xu H, Zhou J, Liu X, Yu J, Copeland L, Wang S. Methods for characterizing the structure of starch in relation to its applications: a comprehensive review. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34847797 DOI: 10.1080/10408398.2021.2007843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of complex structural elements, from lamellae and amorphous regions to blocklets, growth rings and granules, which increase in scale from nanometers to microns. The complexity of these native structures changes with the processing of starch-rich ingredients into foods and other products. This review aims to provide a comprehensive review of analytical methods developed to characterize structure of starch granules, and their applications in analyzing the changes in starch structure as a result of processing, with particular consideration of the poorly understood short-range ordered structures in amorphous regions of granules.
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Affiliation(s)
- Hanbin Xu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jiaping Zhou
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Les Copeland
- School of Life and Environmental Sciences, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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6
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Huang S, Chao C, Yu J, Copeland L, Wang S. New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106921] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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7
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Zhang K, He M, Nie B, Kang Z, Zhao D. The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study was to reveal the process of starch retrogradation and quality changes of Nianzhuan stored at 4, −18 °C, and freeze-thaw cycles treatment for different lengths of time. XRD revealed that Nianzhuan starch displayed an increasing trend of crystallinity with prolonged storage time and numbers of freezing-thawing cycles, which was likely due to a more orderly crystalline matrix in starch. The Raman full width at half-maximum (FWHM) of the bands at 2913 cm−1 of the three storage methods all decreased. According to DSC analysis, an increase in ∆H was detected, and a significant (P < 0.05) increase in T
o
and T
p
were found at −18 °C, and freeze-thaw treated samples, indicating more thermal energy were needed to disrupt re-crystallization. Good correlations between crystallinity, FWHM, ∆H, and hardness, springiness, chewiness were tested. The results of this study would provide useful information for the process of starch-based product Nianzhuan.
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Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
| | - Mengying He
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
| | - Bin Nie
- Department of Agriculture and Rural Areas of Henan Province , Zhengzhou 450002 , China
| | - Zhimin Kang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
| | - Di Zhao
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
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8
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Lu Y, Hao W, Zhang X, Zhao Y, Xu Y, Luo J, Liu Q, Liu Q, Wang L, Zhang C. Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours. Foods 2021; 10:1721. [PMID: 34441499 PMCID: PMC8392216 DOI: 10.3390/foods10081721] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/21/2021] [Accepted: 07/23/2021] [Indexed: 12/30/2022] Open
Abstract
Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kernel flours from seven ginkgo cultivars were investigated, and their relationships were analyzed. The kernels were oval or spherical in shape, with variable sizes. The starch granules exhibited both regular and irregular Maltese cross patterns. Amylose was mainly distributed in amorphous growth rings. A spatial variation in the 865/942 cm-1 ratio was observed within individual starch granules. Variations in total starch content, apparent amylose content (AAC), crude protein content (CPC), total amino acid content (TAAC), starch fine structure, and thermal and pasting properties were observed among the seven kernel flours. Pearson correlation coefficients and principle component analyses showed that the thermal properties were affected by kernel CPC, TAAC, AAC, and starch fine structure, while the pasting properties were affected by AAC and starch fine structure. Furthermore, experiments showed that the seed protein structure and α-amylase activity affected the pasting properties of ginkgo kernel flours.
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Affiliation(s)
- Yan Lu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Weizhuo Hao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Xiaomin Zhang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (X.Z.); (L.W.)
| | - Yue Zhao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Yang Xu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Jixun Luo
- CSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, Australia; (J.L.); (Q.L.)
| | - Qing Liu
- CSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, Australia; (J.L.); (Q.L.)
| | - Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Li Wang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (X.Z.); (L.W.)
| | - Changquan Zhang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
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9
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Yang Z, Sun Q, Ji N, Dai L, Xiong L, Sun Q. Gelatinizing Starch in Sodium Hydroxide/Glycerol Aqueous Solution at Room Temperature. STARCH-STARKE 2021. [DOI: 10.1002/star.202000152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zhen Yang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Qi Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Na Ji
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Lei Dai
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Liu Xiong
- 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
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10
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Yang S, Dhital S, Shan CS, Zhang MN, Chen ZG. Ordered structural changes of retrograded starch gel over long-term storage in wet starch noodles. Carbohydr Polym 2021; 270:118367. [PMID: 34364612 DOI: 10.1016/j.carbpol.2021.118367] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/08/2021] [Accepted: 06/18/2021] [Indexed: 11/25/2022]
Abstract
Temperature-induced structural variations of retrograded starch gel during long-term storage were investigated in a real food system (wet starch noodles). Fresh starch noodles presented a B-type XRD pattern containing 8.82% crystallinity and 16.04% double helices. In the first 2 weeks, double helices of starch chain formed long-range ordered structure leading to increased crystallinity, and such structural transformation was positively correlated with increasing storage temperature (from 4 °C to 35 °C) and storage time. However, with the extension of storage time to 12 weeks, the disorganization of supra-molecular structure was likely to be observed by decreased crystallinity, double helix and water mobility. Besides, we propose that the area and intensity of Raman band at 2910 cm-1 can be a good indicator for evaluating perfection of crystallinity in starch noodles. These results contributed to a better understanding of mechanisms underlying molecular order changes of retrograded starch gel product during long-term storage.
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Affiliation(s)
- Sha Yang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.
| | - Chang-Song Shan
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Meng-Na Zhang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Zhi-Gang Chen
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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11
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Gieroba B, Kalisz G, Sroka-Bartnicka A, Płazińska A, Płaziński W, Starek M, Dąbrowska M. Molecular Structure of Cefuroxime Axetil Complexes with α-, β-, γ-, and 2-Hydroxypropyl-β-Cyclodextrins: Molecular Simulations and Raman Spectroscopic and Imaging Studies. Int J Mol Sci 2021; 22:ijms22105238. [PMID: 34063471 PMCID: PMC8156438 DOI: 10.3390/ijms22105238] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 05/11/2021] [Accepted: 05/13/2021] [Indexed: 11/16/2022] Open
Abstract
The formation of cefuroxime axetil+cyclodextrin (CA+CD) complexes increases the aqueous solubility of CA, improves its physico-chemical properties, and facilitates a biomembrane-mediated drug delivery process. In CD-based tablet formulations, it is crucial to investigate the molecular details of complexes in final pharmaceutical preparation. In this study, Raman spectroscopy and mapping were applied for the detection and identification of chemical groups involved in α-, β-, γ-, and 2-hydroxypropyl-β-CD (2-HP- β-CD)+CA complexation process. The experimental studies have been complemented by molecular dynamics-based investigations, providing additional molecular details of CA+CD interactions. It has been demonstrated that CA forms the guest–host type inclusion complexes with all studied CDs; however, the nature of the interactions is slightly different. It seems that both α- and β-CD interact with furanyl and methoxy moieties of CA, γ-CD forms a more diverse pattern of interactions with CA, which are not observed in other CDs, whereas 2HP-β-CD binds CA with the contribution of hydrogen bonding. Apart from supporting this interpretation of the experimental data, molecular dynamics simulations allowed for ordering the CA+CD binding affinities. The obtained results proved that the molecular details of the host–guest complexation can be successfully predicted from the combination of Raman spectroscopy and molecular modeling.
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Affiliation(s)
- Barbara Gieroba
- Department of Biopharmacy, Medical University of Lublin, ul. Chodzki 4a, 20-093 Lublin, Poland; (G.K.); (A.S.-B.); (A.P.)
- Correspondence: (B.G.); (W.P.)
| | - Grzegorz Kalisz
- Department of Biopharmacy, Medical University of Lublin, ul. Chodzki 4a, 20-093 Lublin, Poland; (G.K.); (A.S.-B.); (A.P.)
| | - Anna Sroka-Bartnicka
- Department of Biopharmacy, Medical University of Lublin, ul. Chodzki 4a, 20-093 Lublin, Poland; (G.K.); (A.S.-B.); (A.P.)
- Department of Genetics and Microbiology, Institute of Microbiology and Biotechnology, Maria Curie-Skłodowska University, ul. Akademicka 19, 20-033 Lublin, Poland
| | - Anita Płazińska
- Department of Biopharmacy, Medical University of Lublin, ul. Chodzki 4a, 20-093 Lublin, Poland; (G.K.); (A.S.-B.); (A.P.)
| | - Wojciech Płaziński
- Jerzy Haber Institute of Catalysis and Surface Chemistry, ul. Niezapominajek 8, 30-239 Krakow, Poland
- Correspondence: (B.G.); (W.P.)
| | - Małgorzata Starek
- Department of Inorganic and Analytical Chemistry, Faculty of Pharmacy, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (M.S.); (M.D.)
| | - Monika Dąbrowska
- Department of Inorganic and Analytical Chemistry, Faculty of Pharmacy, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (M.S.); (M.D.)
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12
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Zhou D, Ma Z, Hu X. Isolated Pea Resistant Starch Substrates with Different Structural Features Modulate the Production of Short-Chain Fatty Acids and Metabolism of Microbiota in Anaerobic Fermentation In Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5392-5404. [PMID: 33843218 DOI: 10.1021/acs.jafc.0c08197] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Resistant starches (RSs) with different structural features were isolated from both native and pullulanase-debranched and acid-hydrolyzed pea starches. Their microscopic changes, short-chain fatty acids (SCFA) composition, microbiota communities, and structural characteristics of the corresponding fermenta residues by the end of 24 h of the in vitro fermentation period were investigated. The microbial fermentation clearly caused numerous cracks and erosion on the RS granule surface. In comparison to the positive control, significantly higher levels of butyrate, propionate, and total SCFA were produced after 24 h of in vitro fecal fermentation when resistant starches were used as substrates. The RS substrates with different structural characteristics enabled varying growth of Bifidobacterium spp., Eubacterium spp., and Faecalibacterium spp. The discrepancy in microbiota communities associated with the differences in SCFA from the fermentation of RS with different structural features would be critical toward the rational design of foods containing resistant starch with targeted health benefits.
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Affiliation(s)
- Dingting Zhou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
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13
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Bouniol A, Adinsi L, Padonou SW, Hotegni F, Gnanvossou D, Tran T, Dufour D, Hounhouigan DJ, Akissoé N. Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. Int J Food Sci Technol 2021; 56:1278-1288. [PMID: 33776235 PMCID: PMC7984036 DOI: 10.1111/ijfs.14902] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 10/27/2020] [Accepted: 11/11/2020] [Indexed: 11/29/2022]
Abstract
We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after-cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white-fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white-fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8-61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage.
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Affiliation(s)
- Alexandre Bouniol
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
- CIRADUMR QUALISUDCotonou01 BP 52Benin
- QualisudUniv MontpellierCIRADMontpellier SupAgroUniv d’AvignonUniv de La Réunion73 avenue JF Breton, Montpellier Cedex 5Montpellier34398France
| | - Laurent Adinsi
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
| | - Sègla Wilfrid Padonou
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
- ESTCTPAUniversité Nationale d’AgriculturePorto‐Novo01 BP 55Bénin
| | - Francis Hotegni
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
| | - Désiré Gnanvossou
- International Institute of Tropical Agriculture (IITA)08 BP 0932 Tri PostalCotonouBénin
| | - Thierry Tran
- QualisudUniv MontpellierCIRADMontpellier SupAgroUniv d’AvignonUniv de La Réunion73 avenue JF Breton, Montpellier Cedex 5Montpellier34398France
- The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT)CGIAR Research Program on Roots Tubers and Bananas (RTB)Apartado Aéreo 6713CaliColombia
| | | | - Djidjoho Joseph Hounhouigan
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
| | - Noël Akissoé
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
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Yan Y, Feng L, Shi M, Cui C, Liu Y. Effect of plasma-activated water on the structure and in vitro digestibility of waxy and normal maize starches during heat-moisture treatment. Food Chem 2020; 306:125589. [DOI: 10.1016/j.foodchem.2019.125589] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 09/18/2019] [Accepted: 09/23/2019] [Indexed: 11/26/2022]
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15
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Rakymzhan A, Yakupov T, Yelemessova Z, Bukasov R, Yakovlev VV, Utegulov ZN. Time-resolved Assessment of Drying Plants by Brillouin and Raman Spectroscopies. JOURNAL OF RAMAN SPECTROSCOPY : JRS 2019; 50:1881-1889. [PMID: 33041469 PMCID: PMC7546357 DOI: 10.1002/jrs.5742] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Accepted: 08/24/2019] [Indexed: 05/27/2023]
Abstract
Raman and Brillouin spectroscopy enable non-invasive assessment of chemical and elastic properties of biomaterials, respectively. In this report, Brillouin micro-spectroscopy was used for the time-resolved analysis of elastic properties of Populus and Geranium leaves, while Raman micro-spectroscopy was employed for the assessment of their chemical variation during drying. Spectroscopic assessment of elastic and chemical properties can improve our understanding of mechano-chemical changes of plants in response to environmental stress and pathogens at the microscopic cellular level. This report demonstrates the potential of multimodal optical sensing and imaging of plants as an emerging technique for the quantitative assessment of agricultural crops.
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Affiliation(s)
- A Rakymzhan
- Department of Bioengineering, University of Washington, Seattle, USA, WA 98105
- Department of Physics, School of Science and Technology, Nazarbayev University, Nur-Sultan, Kazakhstan, 010000
| | - T Yakupov
- Department of Physics, School of Science and Technology, Nazarbayev University, Nur-Sultan, Kazakhstan, 010000
| | - Z Yelemessova
- Department of Chemistry, School of Science and Technology, Nazarbayev University, Nur-Sultan, Kazakhstan,010000
| | - R Bukasov
- Department of Chemistry, School of Science and Technology, Nazarbayev University, Nur-Sultan, Kazakhstan,010000
| | - V V Yakovlev
- Departments of Biomedical Engineering, Electrical and Computer Engineering and Department of Physics and Astronomy, Texas A&M University, College Station, USA, TX 77843-3120
| | - Z N Utegulov
- Department of Bioengineering, University of Washington, Seattle, USA, WA 98105
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16
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Effect of chitosan on the digestibility and molecular structural properties of lotus seed starch. Food Chem Toxicol 2019; 133:110731. [DOI: 10.1016/j.fct.2019.110731] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 07/01/2019] [Accepted: 07/28/2019] [Indexed: 12/15/2022]
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17
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Ding T, Kan L, Wu Y, Bai Y, Ouyang J. Influence of Storage Period on the Physicochemical Properties and In Vitro Digestibility of Starch in Packaged Cooked Chestnut Kernel. STARCH-STARKE 2019. [DOI: 10.1002/star.201900080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Tianyi Ding
- Beijing Key Laboratory of Forest Food Process and SafetyDepartment of Food Science and EngineeringCollege of Biological Sciences and TechnologyBeijing Forestry University Beijing 100083 China
| | - Lina Kan
- Beijing Key Laboratory of Forest Food Process and SafetyDepartment of Food Science and EngineeringCollege of Biological Sciences and TechnologyBeijing Forestry University Beijing 100083 China
| | - Yanwen Wu
- Beijing Center for Physical and Chemical AnalysisBeijing Food Safety Analysis and Testing Engineering Research CenterBeijing Academy of Science and Technology Beijing 100089 China
| | - Yun Bai
- Beijing Center for Physical and Chemical AnalysisBeijing Food Safety Analysis and Testing Engineering Research CenterBeijing Academy of Science and Technology Beijing 100089 China
| | - Jie Ouyang
- Beijing Key Laboratory of Forest Food Process and SafetyDepartment of Food Science and EngineeringCollege of Biological Sciences and TechnologyBeijing Forestry University Beijing 100083 China
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18
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Wang Y, Chao C, Huang H, Wang S, Wang S, Wang S, Copeland L. Revisiting Mechanisms Underlying Digestion of Starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8212-8226. [PMID: 31309827 DOI: 10.1021/acs.jafc.9b02615] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The factors that determine the digestion rate of starches were revealed using different forms of starches and a mixture of α-amylase and amyloglucosidase. Gelatinized starch samples with a degree of gelatinization (DG) from 12.2 to 100% for potato starch and from 7.1 to 100% for lotus seed starch were obtained. With an increasing DG, the short- and long-range molecular orders of both starches were disrupted progressively. The first-order digestion rate constant (k) of both starches increased with an increasing DG, although the positive linear relationships between DG and k differed (R2 = 0.87 for potato starch, and R2 = 0.74 for lotus seed starch). The mean fluorescence intensity showed a positive linear correlation with DG, which was strong for potato starch (R2 = 0.99) and relatively weaker for lotus seed starch (R2 = 0.54). These results indicated that DG is a major determinant for the digestion rate of potato starch and lotus seed starch and that the access/binding of enzymes to starch was the main rate-limiting factor for digestion of starches.
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Affiliation(s)
| | | | | | | | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine , Nankai University , Tianjin 300071 , People's Republic of China
| | | | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences , The University of Sydney , Sydney , New South Wales 2006 , Australia
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19
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Zheng M, Su H, Luo M, Shen J, Zeng S, Zheng B, Zeng H, Zhang Y. Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving-Cooling Treatment. J Food Sci 2019; 84:466-474. [PMID: 30802951 DOI: 10.1111/1750-3841.14480] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Revised: 01/17/2019] [Accepted: 01/24/2019] [Indexed: 11/26/2022]
Abstract
The retrogradation properties of lotus seed starch (LS) blended with the hydrocolloids arabic gum (AG), carrageenan (CG), guar gum (GG), and xanthan (XN) were investigated undergoing an autoclaving-cooling treatment, a model for starch retrogradation acceleration. Compared with LS alone, LS-AG showed the increases in syneresis, tan δ (more solid-like behavior), bound water content and immobile water content, molecular weight, the intensity at 480 cm-1 in Raman spectra and the ratio of absorbance 1047 cm-1 /1022 cm-1 (R1047/1022 ) in FT-IR spectra. The results suggested that the addition of AG tended to promote the starch retrogradation, which was related to the increased molecular migration of free water, interactions of molecular starch chains, and the formation of ordered structures. The addition of CG, GG, or XN significantly decreased the syneresis, tan δ, the intensity at 480 cm-1 , and R1047/1022 values of LS, indicating the prevention of LS retrogradation. The effects of CG and XN on starch retrogradation mainly resulted from competition for water and the increased viscosity, as well as the coating effect on starch. The dominant viscosity of GG was the main factor that influenced starch retrogradation. These results showed not all hydrocolloids would retard starch retrogradation under autoclaving-cooling treatment, for which fine structures altered by different hydrocolloids were the key factors. PRACTICAL APPLICATION: Effects of hydrocolloids on the retrogradation of lotus seed starch were investigated undergoing an autoclaving-cooling treatment. The results will help guide the production and development of starchy foods having desirable properties by specific hydrocolloids during autoclaving-cooling process, especially to control starch retrogradation.
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Affiliation(s)
- Mingjing Zheng
- College of Food Science, Fujian Agriculture and Forestry Univ., Fuzhou, Fujian, 350002, China.,Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry Univ., Fuzhou, 350002, China
| | - Han Su
- College of Food Science, Fujian Agriculture and Forestry Univ., Fuzhou, Fujian, 350002, China
| | - Menglin Luo
- College of Food Science, Fujian Agriculture and Forestry Univ., Fuzhou, Fujian, 350002, China
| | - Jinye Shen
- College of Life Sciences, Fujian Agriculture and Forestry Univ., Fuzhou, Fujian, 350002, China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry Univ., Fuzhou, Fujian, 350002, China.,Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry Univ., Fuzhou, 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry Univ., Fuzhou, Fujian, 350002, China.,Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry Univ., Fuzhou, 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry Univ., Fuzhou, Fujian, 350002, China.,Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry Univ., Fuzhou, 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry Univ., Fuzhou, Fujian, 350002, China.,Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry Univ., Fuzhou, 350002, China
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20
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Zhou Y, Yan Y, Shi M, Liu Y. Effect of an Atmospheric Pressure Plasma Jet on the Structure and Physicochemical Properties of Waxy and Normal Maize Starch. Polymers (Basel) 2018; 11:E8. [PMID: 30959992 PMCID: PMC6402232 DOI: 10.3390/polym11010008] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 12/18/2018] [Accepted: 12/19/2018] [Indexed: 02/01/2023] Open
Abstract
In present study, a novel physical modification of waxy maize starch (WMS) and normal maize starch (NMS) was investigated by using an atmospheric pressure plasma jet (APPJ) treatment. The effect on the structure and physicochemical properties of both starches was demonstrated by treatment with a 5% starch suspension (w/w) with APPJ for short periods of time (1, 3, 5, or 7 min). The pH of WMS and NMS was decreased after APPJ treatment from 5.42 to 4.94, and 5.09 to 4.75, respectively. The water-binding capacity (WBC) (WMS: 105.19%⁻131.27%, NMS: 83.56%⁻95.61%) and swelling volume (SV) (WMS: 2.96 g/mL⁻3.33 g/mL, NMS: 2.75 g/mL⁻3.05 g/mL) of the starches were obviously increased by APPJ treatment. The surfaces of starch granules were wrecked, due to plasma etching. No changes in the crystalline types of both starches were observed. However, the relative crystallinities (RCs) of WMS and NMS were reduced from 46.7% to 42.0%, and 40.1% to 35.7%, respectively. Moreover, the short-range molecular orders of both starches were slightly reduced. In addition, APPJ treatment resulted in lower gelatinization temperature and enthalpies. Therefore, APPJ provides a mild and green approach to starch modification, showing great potential for applications in the food and non-food industry.
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Affiliation(s)
- Yaping Zhou
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
| | - Yizhe Yan
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450002, China.
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, China.
| | - Miaomiao Shi
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
| | - Yanqi Liu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
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21
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Xu C, Bai Y, Yang S, Yang H, Stout DA, Tran PA, Yang L. A versatile three-dimensional foam fabrication strategy for soft and hard tissue engineering. Biomed Mater 2018; 13:025018. [DOI: 10.1088/1748-605x/aaa1f6] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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22
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Zheng X, Cheng L, Gu Z, Hong Y, Li Z, Li C. Effects of heat pretreatment of starch on graft copolymerization reaction and performance of resulting starch-based wood adhesive. Int J Biol Macromol 2017; 96:11-18. [DOI: 10.1016/j.ijbiomac.2016.12.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Revised: 11/28/2016] [Accepted: 12/09/2016] [Indexed: 02/06/2023]
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23
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Wang S, Wang S, Liu L, Wang S, Copeland L. Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1697-1706. [PMID: 28161950 DOI: 10.1021/acs.jafc.6b04044] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In this study, we elucidated the underlying mechanisms that are responsible for the rate-limiting step for wheat starch digestion. Wheat starch samples with a degree of gelatinization (DG) ranging from 0 to 100% were prepared. As DG increased, the ordered structures of the starch were disrupted increasingly. In contrast, almost all of the increase in the rate and extent of in vitro enzymatic digestion coincided with a DG of only 6% and a minor loss of structural order. As DG increased beyond 6%, digestibility of the starch increased only slightly. We propose that the access and binding of enzymes to starch is greatly increased with only a small DG, which is followed by the simultaneous hydrolysis of crystalline and amorphous areas in gelatinized starch. In vitro enzymatic digestibility of starch was determined predominantly by enzyme binding to starch rather than the ordered structures of starch.
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Affiliation(s)
- Shujun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Shaokang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Lu Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, People's Republic of China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney , Camperdown, New South Wales 2006, Australia
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24
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Fukuzawa S, Ogawa T, Nakagawa K, Adachi S. Changes in color and texture of wheat noodles during chilled storage. Biosci Biotechnol Biochem 2016; 80:2418-2424. [DOI: 10.1080/09168451.2016.1220821] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Abstract
Wheat noodles cooked for different periods of time were stored at 5 °C, and color changes in their cross sections were quantitatively assessed by digital image analysis. The color of noodles with flattened moisture distributions whitened greatly during the early stages of chilled storage due to the retrogradation of starch, with the color change showing a significant correlation with the changes in noodle fragility. Color changes were also measured for wheat noodles and noodles containing modified starch with internal moisture distributions, and local changes within the noodles were kinetically analyzed. The addition of modified starch significantly reduced the color change in the noodle interior, where the moisture content was relatively low. Scanning calorimetric measurements indicated differences in the gelatinized state of modified starch and original wheat starch at low moisture contents, which affected the rate of color change in the interior of noodles containing modified starch.
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Affiliation(s)
- Soma Fukuzawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Takenobu Ogawa
- Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - Kyuya Nakagawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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25
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Fukuzawa S, Ogawa T, Nakagawa K, Adachi S. Kinetics on the turbidity change of wheat starch during its retrogradation. Biosci Biotechnol Biochem 2016; 80:1609-14. [DOI: 10.1080/09168451.2016.1171698] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Abstract
Wheat starch dispersions of 10–40% (w/w) were gelatinized and the change in turbidity of each solution during storage was measured in the 400–1100 nm wavelength range. The relative transmittance, defined as the ratio of transmittance at any storage time to that at the initial time, decreased when the solutions were stored at 5 and 30 °C; the decrease, reflecting the progress of retrogradation, was larger at 5 °C than at 30 °C. Most of the changes in relative transmission taking place over 14 days were achieved during the first 90 min. The change in the relative transmittance is inversely proportional to the energy required for deformation. The kinetics on change in relative transmittance can be expressed by Weibull equation. The larger rate constant at higher starch concentration could be ascribed to the state of the starch granules, which depended on starch concentration.
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Affiliation(s)
- Soma Fukuzawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Takenobu Ogawa
- Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Uji, Japan
| | - Kyuya Nakagawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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26
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Rożnowski J, Przetaczek-Rożnowska I, Boba D. Physicochemical properties of native and phosphorylated pumpkin starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500358] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Jacek Rożnowski
- Department of Food Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | | | - Daria Boba
- Department of Food Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
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27
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Harnkarnsujarit N, Kawai K, Suzuki T. Impacts of freezing and molecular size on structure, mechanical properties and recrystallization of freeze-thawed polysaccharide gels. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Wang S, Li C, Zhang X, Copeland L, Wang S. Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch. Sci Rep 2016; 6:20965. [PMID: 26860788 PMCID: PMC4748231 DOI: 10.1038/srep20965] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Accepted: 01/13/2016] [Indexed: 11/22/2022] Open
Abstract
Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means of DSC, we have demonstrated for the first time that at low water contents, the enthalpy change of retrograded starch is higher than that of native starch. In terms of FTIR and Raman spectroscopic results, we showed that the molecular order of reheated retrograded starch samples is lower than that of DSC gelatinized starch. These findings have led us to conclude that enthalpy change of retrograded starch at low water contents involves the melting of recrystallized starch during storage and residual starch crystallites after DSC gelatinization, and that the endothermic transition of retrograded starch gels at low water contents does not fully represent the retrogradation behavior of starch. Very low or high water contents do not favor the occurrence of starch retrogradation.
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Affiliation(s)
- Shujun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Caili Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xiu Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
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29
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Paulos G, Mrestani Y, Heyroth F, Gebre-Mariam T, Neubert RH. Fabrication of acetylated dioscorea starch nanoparticles: Optimization of formulation and process variables. J Drug Deliv Sci Technol 2016. [DOI: 10.1016/j.jddst.2015.11.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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30
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Hu H, Liu W, Shi J, Huang Z, Zhang Y, Huang A, Yang M, Qin X, Shen F. Structure and functional properties of octenyl succinic anhydride modified starch prepared by a non-conventional technology. STARCH-STARKE 2015. [DOI: 10.1002/star.201500195] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Huayu Hu
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Wandong Liu
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Jian Shi
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Zuqiang Huang
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Yanjuan Zhang
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Aimin Huang
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Mei Yang
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Xingzhen Qin
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
| | - Fang Shen
- School of Chemistry and Chemical Engineering; Guangxi University, Nanning; P.R. China
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31
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Wang S, Wang J, Zhang W, Li C, Yu J, Wang S. Molecular order and functional properties of starches from three waxy wheat varieties grown in China. Food Chem 2015; 181:43-50. [DOI: 10.1016/j.foodchem.2015.02.065] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2014] [Revised: 02/12/2015] [Accepted: 02/13/2015] [Indexed: 12/14/2022]
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32
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Wang S, Li C, Copeland L, Niu Q, Wang S. Starch Retrogradation: A Comprehensive Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12143] [Citation(s) in RCA: 798] [Impact Index Per Article: 88.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shujun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Caili Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Les Copeland
- Faculty of Agriculture and Environment, The Univ. of Sydney; NSW 2006 Australia
| | - Qing Niu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
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33
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Liu Y, Xu Y, Yan Y, Hu D, Yang L, Shen R. Application of Raman spectroscopy in structure analysis and crystallinity calculation of corn starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400246] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Yanqi Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou P. R. China
| | - Ying Xu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou P. R. China
| | - Yizhe Yan
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou P. R. China
| | - Dandan Hu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou P. R. China
| | - Liuzhi Yang
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou P. R. China
| | - Ruiling Shen
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou P. R. China
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34
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Boyaci IH, Temiz HT, Geniş HE, Acar Soykut E, Yazgan NN, Güven B, Uysal RS, Bozkurt AG, İlaslan K, Torun O, Dudak Şeker FC. Dispersive and FT-Raman spectroscopic methods in food analysis. RSC Adv 2015. [DOI: 10.1039/c4ra12463d] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Raman spectroscopy is a powerful technique for molecular analysis of food samples.
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Affiliation(s)
- Ismail Hakki Boyaci
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Havva Tümay Temiz
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Hüseyin Efe Geniş
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | | | - Nazife Nur Yazgan
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Burcu Güven
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Reyhan Selin Uysal
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Akif Göktuğ Bozkurt
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Kerem İlaslan
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Ozlem Torun
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
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35
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Synytsya A, Novak M. Structural analysis of glucans. ANNALS OF TRANSLATIONAL MEDICINE 2014; 2:17. [PMID: 25332993 PMCID: PMC4202478 DOI: 10.3978/j.issn.2305-5839.2014.02.07] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 02/01/2014] [Accepted: 02/14/2014] [Indexed: 11/14/2022]
Abstract
Glucans are most widespread polysaccharides in the nature. There is a large diversity in their molecular weight and configuration depending on the original source. According to the anomeric structure of glucose units it is possible to distinguish linear and branched α-, β- as well as mixed α,β-glucans with various glycoside bond positions and molecular masses. Isolation of glucans from raw sources needs removal of ballast compounds including proteins, lipids, polyphenols and other polysaccharides. Purity control of glucan fractions is necessary to evaluate the isolation and purification steps; more rigorous structural analyses of purified polysaccharides are required to clarify their structure. A set of spectroscopic, chemical and separation methods are used for this purpose. Among them, NMR spectroscopy is known as a powerful tool in structural analysis of glucans both in solution and in solid state. Along with chemolytic methods [methylation analysis (MA), periodate oxidation, partial chemical or enzymatic hydrolysis, etc.], correlation NMR experiments are able to determine the exact structure of tested polysaccharides. Vibration spectroscopic methods (FTIR, Raman) are sensitive to anomeric structure of glucans and can be used for purity control as well. Molecular weight distribution, homogeneity and branching of glucans can be estimated by size-exclusion chromatography (SEC), laser light scattering (LLS) and viscometry.
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Affiliation(s)
- Andriy Synytsya
- Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic
| | - Miroslav Novak
- Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic
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36
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Pegoraro AF, Slepkov AD, Ridsdale A, Moffatt DJ, Stolow A. Hyperspectral multimodal CARS microscopy in the fingerprint region. JOURNAL OF BIOPHOTONICS 2014; 7:49-58. [PMID: 23242840 DOI: 10.1002/jbio.201200171] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Revised: 10/04/2012] [Accepted: 11/01/2012] [Indexed: 05/04/2023]
Abstract
A simple scheme for multimodal coherent anti-Stokes Raman scattering (CARS) microscopy is based on the spectral focusing of ultrafast-oscillator-derived pump/probe light and synchronous photonic crystal fiber (PCF) fiber-generated broadband Stokes light. To date, such schemes allowed rapid hyperspectral imaging throughout the CH/OH high frequency region (2700-4000 cm(-1) ). Here we extend this approach to the middle (1640-3300 cm(-1) ) and fingerprint regions (850-1800 cm(-1) ) of the Raman spectrum. Our simple integrated approach to rapid hyperspectral CARS microscopy in the fingerprint region is demonstrated by applications to label-free multimodal imaging of cellulose and bulk bone, including use of the phosphate resonance at 960 cm(-1) .
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Affiliation(s)
- Adrian F Pegoraro
- Department of Physics, Queen's University, Kingston, Ontario, K7L 3N6 Canada; National Research Council of Canada, Ottawa, Ontario, K1A 0A6 Canada
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37
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Fortuna T, Gałkowska D, Bączkowicz M, Szkabar K, Tartanus I, Łabanowska M, Kurdziel M. Effect of potassium and magnesium treatment on physicochemical and rheological properties of potato, corn and spelt starches and on thermal generation of free radicals. STARCH-STARKE 2013. [DOI: 10.1002/star.201200289] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Teresa Fortuna
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Dorota Gałkowska
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Małgorzata Bączkowicz
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Karolina Szkabar
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Ilona Tartanus
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
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38
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Starch structure modulates metabolic activity and gut microbiota profile. Anaerobe 2013; 24:71-8. [PMID: 24113693 DOI: 10.1016/j.anaerobe.2013.09.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2013] [Revised: 09/20/2013] [Accepted: 09/23/2013] [Indexed: 02/05/2023]
Abstract
Normal maize starch and high amylose maize starch (HAS) either in native or thermally treated forms were used to investigate the effect of starch structure on the production of metabolites and gut microbiota profile using an anaerobic in vitro system. The changes in starch structure during fermentation were investigated using scanning electron microscopy (SEM), high-performance liquid chromatography (HPLC) and Fourier transform infra-red spectroscopy (FTIR). The native normal starch showed a porous structure during fermentation, indicating it was quickly metabolized by gut bacteria, whereas the HAS showed a smooth structure, suggesting it was utilized gradually. HPLC chromatography showed that amylose fraction with low molecular weight (MW) had a higher resistance to be fermented by gut bacteria than other starch molecular fractions. Thermal treatment enhanced starch fermentation kinetics, especially for amylopectin and high MW amylose fractions. FTIR analysis suggests that the structure of the normal starch, either in native or thermally treated, was less organized compared to HAS, and this structural character led to the normal starch to be utilized more quickly by gut bacteria with a faster increase in the IR ratio 1047/1022 cm(-1) (P < 0.01) during fermentation. The measurement of metabolic activity indicates that the normal starch with a less organized structure was utilized faster and generated more acetate and lactate during fermentation; HAS with a highly organized structure was more likely to produce butyrate, corresponding the significant increase (P < 0.001) in the populations of butyrate-producing strains (Faecalibacterium prausnitzii and Eubacterium hallii) in the cultures. This study reveals that fermentation kinetics of starch substrate is one of important characteristics for manipulating gut microbiota fermentation behaviours.
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39
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Yang L, Zhang B, Yi J, Liang J, Liu Y, Zhang LM. Preparation, characterization, and properties of amylose-ibuprofen inclusion complexes. STARCH-STARKE 2013. [DOI: 10.1002/star.201200161] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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40
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Kapelko M, Zięba T, Michalski A. Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 2. Effect of a degree of substitution on the selected properties of acetylated retrograded starch. Food Chem 2012; 135:2035-42. [PMID: 22953955 DOI: 10.1016/j.foodchem.2012.06.067] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2012] [Revised: 05/16/2012] [Accepted: 06/20/2012] [Indexed: 11/16/2022]
Abstract
Resistant starch displays health-promoting properties. Starch preparations produced through acetylation of retrograded starch may be applied as a food additive. Apart from prebiotic properties, they may as well model the texture of a food product. The objective of this study was to determine the effect of retrogradation and acetylation conditions on properties of the produced RS3/4 type resistant starch. Native potato starch was used to produce starch pastes (1, 4, 10, 18 or 30g/100g), that were frozen, defrosted and dried. The resultant preparations of retrograded starch were acetylated with various doses of an acetic acid anhydride (3.25, 6.5, 13.0, 26.0 or 52.0ml/100g). The acetylated preparations of retrograded starch were characterised by increasing solubility in water and swelling power as well as a lower amylose content along with an increasing degree of their substitution with residues of acetic acid. Dependencies of: pasting temperatures, viscosity of the prepared pastes, and resistance of acetylated starch to the action of amyloglucosidase on the degree of substitution with acetic acid residues were described with a second degree polynomial function. The extent and range of changes were found to depend on the concentration of paste used to produce a retrograded starch preparation. The maximum resistance of RS3/4 preparations to the action of amyloglucosidase ranged from 28.7 to 45.9g/100g.
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Affiliation(s)
- M Kapelko
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51 - 630 Wroclaw, Poland.
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41
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The Application of NIR FT-Raman Spectroscopy to Monitor Starch Retrogradation and Crumb Firmness in Semolina Bread. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-011-9360-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Flores-Morales A, Jiménez-Estrada M, Mora-Escobedo R. Determination of the structural changes by FT-IR, Raman, and CP/MAS 13C NMR spectroscopy on retrograded starch of maize tortillas. Carbohydr Polym 2012; 87:61-68. [DOI: 10.1016/j.carbpol.2011.07.011] [Citation(s) in RCA: 168] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2011] [Revised: 06/21/2011] [Accepted: 07/08/2011] [Indexed: 10/18/2022]
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43
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Mutungi C, Passauer L, Onyango C, Jaros D, Rohm H. Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy. Carbohydr Polym 2012; 87:598-606. [DOI: 10.1016/j.carbpol.2011.08.032] [Citation(s) in RCA: 115] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2011] [Revised: 08/09/2011] [Accepted: 08/11/2011] [Indexed: 10/17/2022]
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44
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Yang L, Yang B, Zeng D, Wang D, Wang Y, Zhang LM. Formation and properties of a novel complex composed of an amylose-grafted chitosan derivative and single-walled carbon nanotubes. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.04.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Zięba T, Szumny A, Kapelko M. Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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46
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Wellner N, Georget DMR, Parker ML, Morris VJ. In situ Raman microscopy of starch granule structures in wild type and ae mutant maize kernels. STARCH-STARKE 2010. [DOI: 10.1002/star.201000107] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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47
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Slepkov AD, Ridsdale A, Pegoraro AF, Moffatt DJ, Stolow A. Multimodal CARS microscopy of structured carbohydrate biopolymers. BIOMEDICAL OPTICS EXPRESS 2010; 1:1347-1357. [PMID: 21258555 PMCID: PMC3018121 DOI: 10.1364/boe.1.001347] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2010] [Revised: 10/04/2010] [Accepted: 11/04/2010] [Indexed: 05/06/2023]
Abstract
We demonstrate the utility of multimodal coherent anti-Stokes Raman scattering (CARS) microscopy for the study of structured condensed carbohydrate systems. Simultaneous second-harmonic generation (SHG) and spectrally-scanned CARS microscopy was used to elucidate structure, alignment, and density in cellulose cotton fibers and in starch grains undergoing rapid heat-moisture swelling. Our results suggest that CARS response of the O-H stretch region (3000 cm(-1)-3400 cm(-1)), together with the commonly-measured C-H stretch (2750 cm(-1)-2970 cm(-1)) and SHG provide potentially important structural information and contrast in these materials.
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Affiliation(s)
- Aaron D. Slepkov
- Steacie Institute for Molecular Sciences, National Research Council of Canada, Ottawa,
Ontario, K1A 0R6 Canada
| | - Andrew Ridsdale
- Steacie Institute for Molecular Sciences, National Research Council of Canada, Ottawa,
Ontario, K1A 0R6 Canada
| | - Adrian F. Pegoraro
- Steacie Institute for Molecular Sciences, National Research Council of Canada, Ottawa,
Ontario, K1A 0R6 Canada
- Department of Physics, Queen’s University, Kingston, Ontario, K7L 3N6 Canada
| | - Douglas J. Moffatt
- Steacie Institute for Molecular Sciences, National Research Council of Canada, Ottawa,
Ontario, K1A 0R6 Canada
| | - Albert Stolow
- Steacie Institute for Molecular Sciences, National Research Council of Canada, Ottawa,
Ontario, K1A 0R6 Canada
- Department of Physics, Queen’s University, Kingston, Ontario, K7L 3N6 Canada
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48
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49
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Field emission scanning electron and atomic force microscopy, and Raman and X-ray photoelectron spectroscopy characterization of near-isogenic soft and hard wheat kernels and corresponding flours. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.04.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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50
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Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis. Anal Bioanal Chem 2010; 397:2693-701. [PMID: 20213166 DOI: 10.1007/s00216-010-3566-2] [Citation(s) in RCA: 131] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2009] [Revised: 02/10/2010] [Accepted: 02/10/2010] [Indexed: 10/19/2022]
Abstract
Fourier transform Raman spectroscopy and chemometric tools have been used for exploratory analysis of pure corn and cassava starch samples and mixtures of both starches, as well as for the quantification of amylose content in corn and cassava starch samples. The exploratory analysis using principal component analysis shows that two natural groups of similar samples can be obtained, according to the amylose content, and consequently the botanical origins. The Raman band at 480 cm(-1), assigned to the ring vibration of starches, has the major contribution to the separation of the corn and cassava starch samples. This region was used as a marker to identify the presence of starch in different samples, as well as to characterize amylose and amylopectin. Two calibration models were developed based on partial least squares regression involving pure corn and cassava, and a third model with both starch samples was also built; the results were compared with the results of the standard colorimetric method. The samples were separated into two groups of calibration and validation by employing the Kennard-Stone algorithm and the optimum number of latent variables was chosen by the root mean square error of cross-validation obtained from the calibration set by internal validation (leave one out). The performance of each model was evaluated by the root mean square errors of calibration and prediction, and the results obtained indicate that Fourier transform Raman spectroscopy can be used for rapid determination of apparent amylose in starch samples with prediction errors similar to those of the standard method.
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