1
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Yan X, McClements DJ, Luo S, Liu C, Ye J. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications. Carbohydr Polym 2024; 340:122273. [PMID: 38858001 DOI: 10.1016/j.carbpol.2024.122273] [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: 03/13/2024] [Revised: 04/26/2024] [Accepted: 05/13/2024] [Indexed: 06/12/2024]
Abstract
During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters the physicochemical, organoleptic, and gastrointestinal properties of starchy foods. This review summarizes methods for measuring DG, as well as the impact of DG on the starch structure, properties, and applications. Enzymatic digestion, iodine colorimetry, and differential scanning calorimetry are the most common methods for evaluating the DG. As the DG increases, the structural organization of the molecules within starch granules is progressively disrupted, the particle size of the granules is altered due to swelling and then disruption, the crystallinity is decreased, the molecular weight is reduced, and the starch-lipid complexes are formed. The impact of DG on the starch structure and properties depends on the processing method, operating conditions, and starch source. The starch DG affects the quality of many foods, including baked goods, fried foods, alcoholic beverages, emulsified foods, and edible inks. Thus, a better understanding of the changes in starch structure and function caused by gelatinization could facilitate the development of foods with novel or improved properties.
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Affiliation(s)
- Xudong Yan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Shunjing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Jiangping Ye
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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2
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Qiao J, Zhang Z, Xing B, Liang Y, Jia M, Yun J, Niu J, Li H, Ren G, Qin P, Zhang L. Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch. Food Chem 2024; 457:140104. [PMID: 38941905 DOI: 10.1016/j.foodchem.2024.140104] [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: 01/28/2024] [Revised: 05/31/2024] [Accepted: 06/12/2024] [Indexed: 06/30/2024]
Abstract
Starch chain-length distributions play a key role in regulating the processing and digestion characteristics of proso millet starch. Waxy proso millet starch has higher endothermic enthalpy (13.06-16.73 J/g) owing to its higher relative crystallinity (27.83%-32.04%), while nonwaxy proso millet starch has lower peak viscosity (1.0630-1.1930 Pa∙s) and stronger viscoelasticity owing to its higher amylose content (21.72%-24.34%). Non-waxy proso millet starch exhibited two different digestion phases and its resistant starch content (18.37%-20.80%) was higher than waxy proso millet starch. Correlation analysis showed proso millet starch with longer amylopectin B1 chains and more amylopectin B2 chains exhibited excellent thermal ability and retrograde resistance, whereas proso millet starch with shorter and more amylose medium/long-chains not only reduced the digestion rate and increased the resistant starch content but also exhibited stronger viscoelasticity and excellent retrogradation properties. These results could provide more insights into efficient utilization of proso millet starch.
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Affiliation(s)
- Jiawei Qiao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Min Jia
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Junyan Yun
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiahui Niu
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Hai Li
- Institute of the High Latitude Crops, Shanxi Agricultural University, Datong 037008, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Peiyou Qin
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
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3
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You M, Peng Z, Jiang Y, Yao C, Yang B, Ban Q, Cheng J. The properties of the rice resistant starch processing and its application in skimmed yogurt. Int J Biol Macromol 2024; 265:131087. [PMID: 38521311 DOI: 10.1016/j.ijbiomac.2024.131087] [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: 11/04/2023] [Revised: 03/11/2024] [Accepted: 03/20/2024] [Indexed: 03/25/2024]
Abstract
Extrusion is typically employed to prepare resistant starch (RS). However, the process is complicated. In this study, the effects of twin-screw extrusion on the crystallinity, thermal properties, and functional properties of starch formed in different extrusion zones were investigated. The effects of this process on the rheological properties and microstructure of RS-added skimmed yogurt were also studied. According to the results, the RS content increased from 7.40 % in the raw material to 33.79 % in the extrudate. The A-type crystal structure of the starch was not observed. The dissociation temperature of the extruded starch ranged from 87.76 °C to 100.94 °C. The glycemic index (GI) of skimmed yogurt fortified with 0.4 % RS was 48.7, and the viscosity was also improved. The microstructure exhibited a uniform network of the starch-protein structure. The findings may serve as a theoretical basis for the application of RS in the food industry.
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Affiliation(s)
- Meiyue You
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zeyu Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chiyu Yao
- Heilongjiang Yihua Rice Industry Company Limited, Jiamusi 156300, China
| | - Baocai Yang
- Heilongjiang Yihua Rice Industry Company Limited, Jiamusi 156300, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Endocrinology, Affiliated Hospital of Jining Medical University, Jining 272007, China.
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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4
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He R, Li M, Huang B, Zou X, Li S, Sang X, Yang L. Comparative analysis of multi-angle structural alterations and cold-water solubility of kudzu starch modifications using different methods. Int J Biol Macromol 2024; 264:130522. [PMID: 38428777 DOI: 10.1016/j.ijbiomac.2024.130522] [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: 12/10/2023] [Revised: 01/28/2024] [Accepted: 02/27/2024] [Indexed: 03/03/2024]
Abstract
Kudzu, a plant known for its medicinal value and health benefits, is typically consumed in the form of starch. However, the use of native kudzu starch is limited by its high pasting temperature and low solubility, leading to a poor consumer experience. In this study, kudzu starch was treated using six modification techniques: ball milling, extrusion puffing, alcoholic-alkaline, urea-alkaline, pullulanase, and extrusion puffing-pullulanase. The results of the Fourier transform infrared spectrum showed that the intensity ratio of 1047/1022 cm-1 for the modified starches (1.02-1.21) was lower than that of the native kudzu starch (1.22). The relative crystallinity of modified kudzu starch significantly decreased, especially after ball milling, extrusion puffing, and alcoholic-alkaline treatment. Furthermore, scanning electron microscopy and confocal laser scanning microscopy revealed significant changes in the granular structures of the modified starches. After modification, the pasting temperature of kudzu starch decreased (except for the urea-alkaline treatment), and the apparent viscosity of kudzu starch decreased from 517.95 Pa·s to 0.47 Pa·s. The cold-water solubility of extrusion-puffing and extrusion puffing-pullulanase modified kudzu starch was >70 %, which was significantly higher than that of the native starch (0.11 %). These findings establish a theoretical basis for the potential development of instant kudzu powder.
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Affiliation(s)
- Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Mingmei Li
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Biao Huang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Xiaochen Zou
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China
| | - Xiaoyu Sang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
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5
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Niu G, You G, Liu X. Interactions of hsian-tsao polysaccharide with corn starch to reduce its in vitro digestibility. Int J Biol Macromol 2024; 265:130951. [PMID: 38503373 DOI: 10.1016/j.ijbiomac.2024.130951] [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: 12/10/2023] [Revised: 03/04/2024] [Accepted: 03/15/2024] [Indexed: 03/21/2024]
Abstract
Hsian-tsao polysaccharide (HP) with preferable bioactivities was used to produce starchy gel foods. This study elucidated how interactions of HP (0-0.6 %, w/v) with gelatinized corn starch (CS, 6 %, w/v) reduced in vitro digestibility of CS. The CS digestibility (82.85 %, without HP) was reduced to 68.85 % (co-heated) and 74.75 % (non-co-heated) when 0.6 % HP was added, demonstrating that HP reduced the CS digestibility to a larger extent under co-heating by both HP-CS interactions and inhibiting digestive enzyme activities by HP which was dominated under non-co-heating. Moreover, when co-heated, HP bonded to the amylose of CS via physical forces with a composite index of 21.95 % (0.4 % HP), impeded CS swelling and promoted CS aggregation with the average particle size increased to 42.95 μm (0.6 % HP). Also, the HP-CS complexes formed strong association network structures that increased their apparent viscosity and digestive fluid viscosity. Additionally, HP enhanced the short-range ordered structure and crystal structure of CS. These results evidenced that HP-CS interactions significantly reduced the CS digestibility by forming physical barriers, viscosity effects, and ordered structures, to hinder the enzymes from accessing starch matrices. This laid a foundation for applying HP to starchy foods with a low predicted glycemic index.
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Affiliation(s)
- Gaigai Niu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China
| | - Gang You
- Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
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6
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Liu Q, Guan H, Guo Y, Wang D, Yang Y, Ji H, Jiao A, Jin Z. Structure and in vitro digestibility of amylose-lipid complexes formed by an extrusion-debranching-complexing strategy. Food Chem 2024; 437:137950. [PMID: 37952395 DOI: 10.1016/j.foodchem.2023.137950] [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: 08/27/2023] [Revised: 10/29/2023] [Accepted: 11/06/2023] [Indexed: 11/14/2023]
Abstract
The formation of amylose-lipid complexes, known as resistant starch type Ⅴ (RS5), is limited by the low content of amylose in natural starch, increasing the amylose content is an effective approach to improve the yield of RS5. In this paper, an extrusion-debranching-complexing strategy with two extrusions was proposed to increase the formation of amylose-lipid complexes. A combination of corn starch (CS), pullulanase (60 U/g, w/w), and lauric acid (LA) with different contents of 4 %, 6 % and 8 % (w/w) generated enzymatically debranched extruded corn starch-lauric acid (EECS-LA) complexes after the second extrusion. The EECS-LA complexes were ordered form II complexes, with a significantly improved short-range molecular order. The melting temperature was in the range of 105-145℃. The enthalpy change increased with the increase of LA content and the value was 9.42 J/g for EECS-8 %LA complexes; these complexes could reform after dissociation. Scanning electron microscopy examination of the EECS-LA complexes revealed an irregular lamellar structure. The RS content of EECS-LA complexes increased significantly, achieving a value of 38.34 % for EECS-8 %LA complexes. This extrusion-debranching-complexing strategy is effective for preparing RS5 and could be useful in industry for the continuous production of RS5.
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Affiliation(s)
- Qing Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212004, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Huanan Guan
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212004, China
| | - Yuanxin Guo
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212004, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212004, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Hangyan Ji
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
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7
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Niu B, Qin Y, Zhu X, Zhang B, Cheng L, Yan Y. Effect of plasma-activated water on the formation of endogenous wheat starch-lipid complexes during extrusion. Int J Biol Macromol 2024; 257:128647. [PMID: 38056152 DOI: 10.1016/j.ijbiomac.2023.128647] [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: 08/08/2023] [Revised: 11/23/2023] [Accepted: 12/04/2023] [Indexed: 12/08/2023]
Abstract
The aim of this study was to investigate the effect of plasma-activated water (PAW) during extrusion on the formation of endogenous starch complexes with wheat starch (WS) as a model material. Using PAW during the extrusion process resulted in an increase in amylose content from 27.87 % to 30.07 %. Results from Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry indicated that the PAW facilitated the formation of endogenous starch-lipid complexes during extrusion. PAW120 (distilled water treated by plasma for 120 s) showed a better promotion effect than PAW60 (distilled water treated by plasma for 60 s). EWS120 (WS extruded using PAW120) exhibited lower peak viscosity and swelling power, but higher solubility, particle size, and resistant starch content compared with EWS0 (WS extruded using distilled water) and EWS60 (WS extruded using PAW60). In a word, the acidic substances in PAW may lead to hydrolysis of starch and generate more amylose, thus improving the amount of endogenous starch-lipid complexes. The present study provides a novel extrusion method to obtain modified starch with higher RS content than common extrusion, which has potential application in the industrial production of functional foods with low glycemic index.
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Affiliation(s)
- Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Yingnan Qin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Xiaopei Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Yizhe Yan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China.
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8
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Zhang Y, Xing B, Kong D, Gu Z, Yu Y, Zhang Y, Li D. Improvement of in vitro digestibility and thermostability of debranched waxy maize starch by sequential ethanol fractionation. Int J Biol Macromol 2024; 254:127895. [PMID: 37931861 DOI: 10.1016/j.ijbiomac.2023.127895] [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: 07/27/2023] [Revised: 10/09/2023] [Accepted: 11/03/2023] [Indexed: 11/08/2023]
Abstract
This study aimed to improve the in vitro digestibility and thermostability of debranched waxy maize starch (DWMS) by sequential fractionation. Waxy maize starch was debranched by pullulanase, followed by sequential precipitation through controlling the ratio of starch supernatants to ethanol at 1:0.5, 1:1, and 1:1.5 (v/v). Subsequently the structural, thermal, in vitro digestive properties of DWMS were investigated. In vitro digestion results showed that the secondary ethanol fractionation of 1:1 on the basis of the initial fractionation (1:0.5) induced a significant higher amount of slowly digestive starch (SDS, 30.0 %) and resistant starch (RS, 58.6 %) amongst all three fractions, along with the highest peak temperature (Tp, 106.4 °C) and the highest decomposition value (Td, 310.0 °C) in calorimetric (DSC) and thermogravimetry (TGA) measurements. Chain length distribution, surface morphology, and laser confocal micro-Raman spectroscopy (LCM-Raman) analyses revealed that medium (degree of polymerization, DP 13- 36) and long chains (DP ≥37) respectively constituting 72.0 % and 10.2 % of DWMS resulted in the formation of spheroidal crystallites with higher homogeneity and more ordered short-range structures. Overall, this work confirmed that ethanol fractionation is an efficient method for improving the in vitro digestibility and heat stability of waxy maize starch.
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Affiliation(s)
- Yao Zhang
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, 212100 Zhenjiang, China; School of Grain Science and Technology, Jiangsu University of Science and Technology, 212100 Zhenjiang, China
| | - Baofang Xing
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, 210095 Nanjing, China
| | - Degui Kong
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, 212100 Zhenjiang, China
| | - Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yongjian Yu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, 212100 Zhenjiang, China
| | - Yanjie Zhang
- Postdoctoral Research Workstation, Tsui Heung Yuen Healthy Food Co., Ltd, 528437 Zhongshan, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, 210095 Nanjing, China.
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9
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de la Rosa-Millan J, Heredia-Olea E, Pérez-Carrillo E, Peña-Gómez R, Serna-Saldívar SO. Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate. Foods 2023; 12:foods12101988. [PMID: 37238806 DOI: 10.3390/foods12101988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/08/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
This research aimed to characterize the physicochemical, in vitro digestion, and structural features of digestion residues of maize and sorghum starches subjected to thermoplastic extrusion, along with the influence of Sodium Stearoyl Lactylate (SSL), to obtain improved starches for food applications and to understand their behavior when consumed as a food ingredient. The morphology of the extruded materials showed remanent starch granules when SSL was used. A higher amount of medium and large linear glucan chains were found in these particles, influencing higher thermal stability (ΔH ≈ 4 J/g) and a residual crystallinity arrangement varying from 7 to 17% in the extrudates. Such structural features were correlated with their digestibility, where slowly digestible starch (SDS) and resistant starch (RS) fractions ranged widely (from 18.28 to 27.88% and from 0.13 to 21.41%, respectively). By analyzing the data with a Principal component analysis (PCA), we found strong influences of B2 and B3 type chains on the thermal stability of the extrudates. The amylose and smaller glucan chains (A and B1) also significantly affected the emulsifying and foam stability properties. This research contributes to the molecular knowledge of starch in extruded products with broad food applications.
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Affiliation(s)
- Julian de la Rosa-Millan
- Bio-Foods Research Lab., Escuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey C.P. 64849, Mexico
| | - Erick Heredia-Olea
- Centro de Biotecnologia FEMSA, Escuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey C.P. 64849, Mexico
| | - Esther Pérez-Carrillo
- Centro de Biotecnologia FEMSA, Escuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey C.P. 64849, Mexico
| | - Raquel Peña-Gómez
- Centro de Biotecnologia FEMSA, Escuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey C.P. 64849, Mexico
| | - Sergio O Serna-Saldívar
- Centro de Biotecnologia FEMSA, Escuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey C.P. 64849, Mexico
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10
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Yang N, Zou F, Tao H, Guo L, Cui B, Fang Y, Lu L, Wu Z, Yuan C, Zhao M, Liu P, Dong D, Gao W. Effects of primary, secondary and tertiary structures on functional properties of thermoplastic starch biopolymer blend films. Int J Biol Macromol 2023; 236:124006. [PMID: 36907303 DOI: 10.1016/j.ijbiomac.2023.124006] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/20/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023]
Abstract
To better understand the correlation between structure and properties in thermoplastic starch biopolymer blend films, the effects of amylose content, chain length distribution of amylopectin and molecular orientation of thermoplastic sweet potato starch (TSPS) and thermoplastic pea starch (TPES) on microstructure and functional properties of thermoplastic starch biopolymer blend films were studied. After thermoplastic extrusion, the amylose contents of TSPS and TPES decreased by 16.10 % and 13.13 %, respectively. The proportion of the chains with the degree of polymerization between 9 and 24 of amylopectin in TSPS and TPES increased from 67.61 % to 69.50 %, and from 69.51 % to 71.06 %, respectively. As a result, the degree of crystallinity and molecular orientation of TSPS and TPES films increased as compared to sweet potato starch and pea starch films. The thermoplastic starch biopolymer blend films possessed a more homogeneous and compacter network. The tensile strength and water resistance of thermoplastic starch biopolymer blend films increased significantly, whereas thickness and elongation at break of thermoplastic starch biopolymer blend films decreased significantly.
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Affiliation(s)
- Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Die Dong
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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11
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Liu Q, Wang Y, Yang Y, Yu X, Xu L, Jiao A, Jin Z. Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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12
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Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
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13
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Liu Q, Shi J, Jin Z, Jiao A. Development and characterization of resistant starch produced by an extrusion–debranching strategy with a high starch concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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14
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Manyapu V, Lepcha A, Sharma SK, Kumar R. Role of psychrotrophic bacteria and cold-active enzymes in composting methods adopted in cold regions. ADVANCES IN APPLIED MICROBIOLOGY 2022; 121:1-26. [PMID: 36328730 DOI: 10.1016/bs.aambs.2022.08.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Temperature-dependent composting is a challenging task but is worthy if it is done in the right manner. Cold composting has been known to be practiced since ancient times but there were not enough advancements to overcome the long mesophilic phase and bring the compost maturation to a short period. The composting processes that have been well practiced are discussed and the role of psychrotrophic bacteria that produce cold tolerant hydrolytic enzymes has been highlighted. In this chapter, the mechanism of substrate degradation has been elaborated to better understand the need of specific bacteria for a specific kind of substrate allowing fast and efficient decomposition. This chapter attempts to pave an appropriate way and suggest the best-suited method of composting for efficient production of compost by the conservation of heat in cold regions.
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Affiliation(s)
- Vivek Manyapu
- Department of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Ayush Lepcha
- Department of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), CSIR- Human Resource Development Centre (CSIR-HRDC), Ghaziabad, Uttar Pradesh, India
| | - Sanjeev Kumar Sharma
- Department of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), CSIR- Human Resource Development Centre (CSIR-HRDC), Ghaziabad, Uttar Pradesh, India
| | - Rakshak Kumar
- Department of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), CSIR- Human Resource Development Centre (CSIR-HRDC), Ghaziabad, Uttar Pradesh, India.
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15
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Wang D, Zhao M, Wang Y, Mu H, Sun C, Chen H, Sun Q. Research Progress on Debranched Starch: Preparation, Characterization, and Application. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2126854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Mei Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Cong Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Haihua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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16
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Kong H, Yu L, Li C, Ban X, Gu Z, Liu L, Li Z. Perspectives on evaluating health effects of starch: Beyond postprandial glycemic response. Carbohydr Polym 2022; 292:119621. [DOI: 10.1016/j.carbpol.2022.119621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 04/22/2022] [Accepted: 05/10/2022] [Indexed: 11/02/2022]
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17
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Optimization of Corn Resistant Starch Preparation by Dual Enzymatic Modification Using Response Surface Methodology and Its Physicochemical Characterization. Foods 2022; 11:foods11152223. [PMID: 35892808 PMCID: PMC9331437 DOI: 10.3390/foods11152223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/20/2022] [Accepted: 07/23/2022] [Indexed: 12/10/2022] Open
Abstract
Corn starch was dually modified using thermostable α-amylase and pullulanase to prepare resistant starch (RS). The concentration of starch liquid, the amount of added thermostable α-amylase, the duration of enzymatic hydrolysis and the amount of added pullulanase were optimized using RSM to increase RS content of the treated sample. The optimum pretreatment conditions were 15% starch liquid, 3 U/g thermostable α-amylase, 35 min of enzymatic hydrolysis and 8 U/g pullulanase. The maximum RS content of 10.75% was obtained, and this value was significantly higher than that of native corn starch. The degree of polymerization (DP) of the enzyme-modified starch decreased compared with that of native starch. The scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) were performed to assess structural changes in native and pretreated starch. The effect of dual enzyme pretreatment on the structure and properties of corn starch was significant. Unlike the untreated one, the pretreated corn starch showed clear pores and cracks. Significant differences in RS contents and structural characterization between starch pretreated and untreated with dual enzymes demonstrated that the dual enzyme modification of corn was effective in enhancing RS contents.
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