Effect of chitosan on the digestibility and molecular structural properties of lotus seed starch

Effects of Porphyra haitanensis polysaccharides on the short-term retrogradation and simulated digestion in vitro of three crystalline starches

In this study, the effects of Porphyra haitanensis polysaccharides (PHP) (0.4 %, 0.8 % and 1.2 %) on the short-term retrogradation and simulated digestion in vitro properties of starches with corn starch (CS), potato starch (PS) and lotus seed starch (LS) and their potential mechanism of PHP were constructed. 0.4 % and 0.8 % PHP promoted the formation of ordered structures in PS, and all PHP suppressed short-range ordered structure rearrangements in CS and LS. PHP promoted PS-PHP complex while retarding water migration of CS-PHP and LS-PHP complex. XRD showed that all PHP inhibited the short-term retrogradation of CS and LS while facilitating PS. Finally, compared to native starch, CS-0.4%PHP, CS-0.8%PHP, LS-0.8%PHP and LS-1.2%PHP had higher hydrolysis rate, but PHP could decrease that of PS. All of PHP were decreased the RS proportion of CS and LS, especially CS-0.8%PHP, LS-0.8%PHP and LS-1.2%PHP. While PHP were increased that of PS. These results will provide a scientific basis for the development of starch-based foods.

Cross-linking Arenga pinnata starch and chitosan by citric acid: Structure and properties

In order to improve the processing and digestibility of the Arenga pinnata (Wurmb.) Merr. starch (APS), low concentration citric acid (CA) and chitosan (CS) were used for dual modification. The purpose of this study was to prepare APS and CS complexes with CA, the complexes (CA-CS-APS) physicochemical properties were investigated. The short-range ordered structure (DO), double helix structure (DO) and relative crystallinity (RC) were decreased; CA-CS resulted in the surface roughness of APS, but the particle integrity was preserved; the particle size of CA-CS-APS was increased. Compared with APS, the peak viscosity of CA-CS-APS was decreased from 2534 cP to 27 cP; CA-CS reduced the swelling power of APS, CA3%-CS-APS decreased from 19.00 g/g to 8.17 g/g. The gelatinization enthalpy was decreased after CA-CS modification from 3.25 J/g to 0.55 J/g. CA-CS-APS exhibits higher storage modulus and loss modulus (2067 Pa and 80 Pa). CA-CS significantly improved the anti-digestibility of APS, and the resistant starch (RS) content was increased from 32 % to 39 %. This study provided a simple and effective way to prepare modified starch, which had the potential as food additives or used as a base material for film preparation.

Modification of pea starch using ternary mixtures of natural crosslinking agents: Vanillin-chitosan-betaine and vanillin-gelatin-betaine

Different methods of starch modification have been proposed to broaden its application. In this study, the effects of ternary mixtures of natural crosslinking agents: chitosan-betaine-vanillin and gelatin-betaine-vanillin on the properties of pea starch were explored. These combinations of substances were selected because they have complementary crosslinking mechanisms. The effects of the ternary crosslinker mixtures on the gelatinization, mechanical properties, thermal stability, and microstructure of pea starch were compared. Both combinations of crosslinkers enhanced the gelatinization viscosity, viscoelasticity, gel hardness, and thermal stability of the pea starch, by an amount that depended on the ratio of the different components in the ternary mixtures. In all cases, the crystal structure of the starch granules disappeared after gelatinization. The modified starch had a more compact and uniform microstructure than the non-modified version, especially when it was crosslinked by vanillin, gelatin, and betaine. The improvement in the gelation properties of the starch were primarily attributed to hydrogen bonding, electrostatic attraction, and Schiff base crosslinking of the various components present. Gelatin enhanced the gel strength more than chitosan, which was probably because of greater hydrogen bonding. Our findings suggest that the properties of starch can be enhanced by adding ternary mixtures of natural crosslinkers.

Preparation, characterization and in vitro digestion of octenyl succinic anhydride-modified porous starch with different degrees of substitution

Octenyl succinic anhydride modified porous starch (OSA-PS) with degrees of substitution (DS) from 0.0123 to 0.0427 were prepared by aqueous phase method. From SEM, PS had a porous structure which showed a rough and corrosive surface after esterification with OSA. FT-IR revealed the characteristic peaks of OSA-PS at 1725 cm-1 and 1570 cm-1. From 1H NMR spectra, OSA-PS displayed extra chemical signal peaks at 0.85 ppm, 1.25 ppm and 1.96 ppm. These results fully demonstrated that OSA groups were successfully grafted onto PS. Furthermore, as DS increased, the specific surface area (5.6464 m2/g), pore volume (0.9959 × 10-2 cm3/g) and methylene blue adsorption capacity (24.3962 mg/g) of OSA-PS reached the maximum, while its relative crystallinity (26.8112 %) and maximum thermal decomposition temperature (291.96 °C) were the minimum. In vitro digestion studies showed that with the increase of DS, OSA-PS' contents of rapidly digestible starch and slowly digestible starch decreased from 9.06 % to 6.27 % and 28.38 % to 14.61 %, respectively. In contrast, its resistant starch had an increase in content from 62.56 % to 79.12%. The results provided an effective method for obtaining a double-modified starch with high specific surface area and anti-digestibility, thus broadening the industrial application of starch.

Synthesis and Functions of Resistant Starch

Resistant starch (RS) has become a popular topic of research in recent years. Most scholars believe that there are 5 types of RS. However, accumulating evidence indicates that in addition to starch-lipid complexes, which are the fifth type of RS, complexes containing starch and other substances can also be generated. The physicochemical properties and physiologic functions of these complexes are worth exploring. New physiologic functions of several original RSs are constantly being discovered. Research shows that RS can provide health improvements in many patients with chronic diseases, including diabetes and obesity, and even has potential benefits for kidney disease and colorectal cancer. Moreover, RS can alter the short-chain fatty acids and microorganisms in the gut, positively regulating the body's internal environment. Despite the increase in its market demand, RS production remains limited. Upscaling RS production is thus an urgent requirement. This paper provides detailed insights into the classification, synthesis, and efficacy of RS, serving as a starting point for the future development and applications of RS based on the current status quo.

Synergistic impact of heat-ultrasound treatment on the properties and digestibility of Sagittaria sagittifolia L. starch-phenolic acid complexes

The current research investigated the multi-scale structural interactions between arrowhead starch (AS) and phenolic acids, such as ferulic acid (FA) and gallic acid (GA) to identify the mechanism of anti-digestion effects of starch. AS suspensions containing 10 % (w/w) GA or FA were subjected to physical mixing (PM) followed by heat treatment at 70 °C for 20 min (HT) and a synergistic heat-ultrasound treatment (HUT) for 20 min using a dual-frequency 20/40 KHz system. The synergistic HUT significantly (p < 0.05) increased the dispersion of phenolic acids in the amylose cavity, with GA showing a higher complexation index than FA. XRD analysis showed a typical V-type pattern for GA, indicating the formation of an inclusion complex, while peak intensities decreased for FA following HT and HUT. FTIR revealed sharper peaks possibly of amide bands in the ASGA-HUT sample compared to that of ASFA-HUT. Additionally, the emergence of cracks, fissures, and ruptures was more pronounced in the HUT-treated GA and FA complexes. Raman spectroscopy provided further insight into the structural attributes and compositional changes within the sample matrix. The synergistic application of HUT led to increased particle size in the form of complex aggregates, ultimately improving the digestion resistance of the starch-phenolic acid complexes.

Influence of ultrasonic-microwave power on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes after retrogradation

The digestibility of starches with high amylose content can be modulated by the complexation with lipids, which is largely influenced by physical modification methods. In the current work, the impact of ultrasound-microwavre synergistic treatment on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes (LS-GMSc) after retrogradation were investigated. Results showed that 400 W of ultrasound treatment combined with microwave was more conducive to the formation of LS-GMSc, which increased the microcrystalline region and ordering degree of starch. However, excessively high ultrasound intensity weakened V-type diffraction and promoted amylose recrystallization. Investigation of the micromorphology and thermal properties revealed that the existence of V-complexes retarded starch retrogradation, and this effect was significantly enhanced after appropriate ultrasound (400 W) treatment. The digestion showed that 400 W of ultrasound treatment improved the digestive resistance of starch complexes and increased the content of resistant starch. These results are significant to the theoretical foundation and functional application of V-type complexes on anti-gelling and anti-digestion.

Structure-digestibility relationships in the effect of fucoidan on A- and B-wheat starch

Fucoidans (FC) have a variety of biological activities, and it can also affect the functionality and nutritional characteristics of starch-based food products. However, there are few studies on the structural and digestive properties of starch - fucoidans blends. The effect of FC at different concentrations (0, 0.6 %, 0.8 %, 1.0 %, w/v) on the structural properties and digestibility properties of A-type wheat starch (AS) and B-type wheat starch (BS) subjected to autoclave treatment were investigated. The results show that compared with native wheat starch, AS with FC displayed higher crystallinity as well as the structural ordering, but the crystallinity and degree of order of BS with FC decreased, which was proposed due to AS interact with FC in crystalline region but BS reacts with FC in the amorphous region. With the interaction of FC with AS and BS, granules compactness of AS and BS were enhanced. The addition of FC delayed digestion in vitro of AS and BS, the rapidly digestible starch content was obviously lower than native one, and the proportion of slowly digestible starch raise markedly. This study might broaden the recognition of wheat starch with different proportion of AS and BS, and provide a theoretical basis for the potential utilization of FC in carbohydrate based food industry.

Insights into the formation and digestive properties of lotus seed starch-glycerin monostearate complexes formed by freeze-thaw pretreatment and microfluidization

The objective of this paper was to investigate the formation and digestive properties of lotus seed starch-glycerin monostearate complexes (LSG) formed by freeze-thaw pretreatment and microfluidization. The results showed that the preparation of LSG with six freeze-thaw cycles at 60 MPa had the highest complex index (69.92%). The formation of LSG led to the conversion of the crystalline pattern of lotus seed starch from C-type to V-type and increased the proportion of the microcrystalline region. In addition, the digestive results indicated that LSG had a high resistance to digestive enzymes, which was conducive to increasing the content of resistant starch. Based on the above investigation, the formation and digestive properties showed that the appropriate number of freeze-thaw cycles of pretreatment could facilitate the complexation of starch and lipid under low-pressure microfluidization, which made for the directional regulation of helical conformation and anti-digestion.

Properties and digestibility of a novel porous starch from lotus seed prepared via synergistic enzymatic treatment

The objective was to investigate the effect of synergistic enzymatic treatment on the properties and digestibility of a novel C-type lotus seed porous starch (LPS). Scanning electron microscopy showed that the densest and most complete pores were formed on the surface of LPS when the concentration of enzymes added was 1.5% (LS-1.5E). With increases in enzyme addition, the oil and water absorption of the porous starch increased and reached maxima at 1.5% of enzyme. Increased in the specific surface area, total pore volume and average pore diameter of LPS were determined by low-temperature nitrogen adsorption, while when the enzymes exceeded 1.5%, there were no significant changes. Compared to lotus seed starch (LS), the particle size of LPS also decreased. With the increases in enzyme addition, LPS exhibited higher relative crystallinity and ordering structure by XRD and FTIR. The results by SAXS confirmed that LPS had higher ordered semi-crystalline lamellar and denser lamellar structure compared to LS. Low-field ¹H NMR spectroscopy indicated that the proportion of bound water in LPS increased, while the proportion of bulk water decreased. Moreover, the degree of hydrolysis of LPS was lower than that of LS, and the content of rapidly digestible starch decreased, while the content of slowly digestible starch and resistant starch increased with the enzyme addition, which was consistent with the structural properties.

Effects of carboxymethyl chitosan on physicochemical, rheological properties and in vitro digestibility of yam starch

The effects of carboxymethyl chitosan (CMCS) on the pasting, rheological, and physical properties of yam starch (YS) were investigated. Different concentrations of CMCS were added to the YS, followed by heating paste treatment at 95 °C. Then the blends were subjected to the determination of physicochemical, rheological properties and in vitro digestibility. Our results showed that CMCS reduced the paste viscosity of YS and the addition of CMCS did not effectively inhibit the movement of water molecules. Rheological measurements results showed that YS-CMCS blends exhibited shear thinning behavior. Furthermore, because of the presence of amylose inhibited the swelling of the starch and leaching of amylose, the addition of CMCS had no significant difference between solubility and swelling power of YS.

Structural and physicochemical properties of lotus seed starch-chlorogenic acid complexes prepared by microwave irradiation

Lotus seed (LS) has a high starch content and possesses many useful functional properties, which are mainly attributed to its phenolic compound content. The objective of this study was to investigate the effect of microwave irradiation (MW) treatment on the structural and physicochemical properties of a lotus seed starch-chlorogenic acid (CA) blend. MW treatment appeared to promote the formation of LS-CA complexes and the modified starch displayed more rougher structures than native starch. The particle size distribution of starch remained approximately constant when the microwave power was 200 W, but increased sharply with further increases in microwave power; a similar trend was observed in the swelling and solubility of starch. XRD and FT-IR spectra show that MW treatment degraded the ordered crystalline structure of starch, facilitating exposure of the starch chains originally buried in the crystalline and amorphous regions within the grains. During this treatment, CA interacted with starch molecules by hydrogen bonding and form a LS-CA complex, which inhibited the self-assembly process of starch chains. These findings demonstrated the potential use of MW treatment in controlling the storage and processing quality of lotus seed, or other starchy foods rich in polyphenols.

Insights into the multi-scale structural properties and digestibility of lotus seed starch-chlorogenic acid complexes prepared by microwave irradiation

By inspecting starch hierarchical structural evolution, this work explored how microwave irradiation tailored the digestion characteristics of lotus seed starch-chlorogenic acid mixtures. The results showed that after microwave treatment, the granular structure, short-range ordered structure, helical conformation, and lamellar structure of starch exhibited different degrees of disorganization. In this procedure, chlorogenic acid interacted with starch molecules to form lotus seed starch-chlorogenic acid complexes and participated in the reorganization of the matrixes of the starch substrate in three forms: V-type inclusion complex, non-inclusion complex, and simply physically entrapped. These structural changes, coupled with the inhibition of chlorogenic acid on carbohydrate hydrolyzing enzymes, contributed to the slowly digestible features of lotus seed starch-chlorogenic acid complexes. This study provided a basis for understanding the multi-scale structure-digestibility relationship of starchy foods rich in phenolic acids under microwave treatment.

Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch-flavonoid prepared by different methods

Tartary buckwheat (Fagopyrum tataricum Gaertn.) is the only food rich in flavonoid bioactive substances in grains. Studies have shown that flavonoids interaction with amylose has an important impact on the physical and chemical properties and structure of starch. In this study, Tartary buckwheat was used as a raw material. It was then threshed with pullulanase, and a high amylose Tartary buckwheat starch flavonoid complex (HBS/BF) was prepared by physical mixing (PM), water bath treatment (WT), acid-base precipitation (AP), microwave treatment (MT), and ultrasonic treatment (UT); the physical and chemical properties were then evaluated. The results show that HBS/BF-UT and HBS/BF-MT have a higher iodine binding rate than HBS/BF-PM; X-ray diffraction results show that HBS/BF-AP has a V-type crystal form, but the relative crystallinity was reduced. Fourier infrared spectroscopy showed that there is no new covalent bond between Tartary buckwheat starch and flavonoids. In vitro digestion showed that adding flavonoid significantly increased the digestibility of Tartary buckwheat starch. PRACTICAL APPLICATION: These results will provide a theoretical basis for further starch anti-digestion mechanisms and the preparation of resistant starch. These steps will provide insights into the application of Tartary buckwheat starch and flavonoids in the food industry.

Effects of freeze-thaw treatment and pullulanase debranching on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes

The effects of multiple cycles of freeze-thaw treatment, combined with pullulanase debranching, on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes were investigated. The formation and melting of ice crystals during freeze-thaw treatment disrupted the crystalline structure of the starch granules, creating pores which facilitated access of pullulanase to the interior of the granules. Pullulanase debranching increased the free amylose content of the starch, which promoted the formation of starch-lipid complexes, which, in turn, increased the proportion of resistant starch and the overall resistance of the starch to digestive enzyme action. These effects increased with the number of freeze-thaw cycles, because more cycles increased both the disruption of the granule structure and the extent of pullulanase debranching. These findings provide a basis for the preparation of functional foods with low glycemic indices, which have strong potential for management of type II diabetes.