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Zarski A, Kapusniak K, Ptak S, Rudlicka M, Coseri S, Kapusniak J. Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities. Polymers (Basel) 2024; 16:597. [PMID: 38475281 DOI: 10.3390/polym16050597] [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: 02/01/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).
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Affiliation(s)
- Arkadiusz Zarski
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Kamila Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sylwia Ptak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Magdalena Rudlicka
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sergiu Coseri
- "Petru Poni" Institute of Macromolecular Chemistry, Romanian Academy, 41 A, Gr. Ghica Voda Alley, 700487 Iasi, Romania
| | - Janusz Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
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2
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Xu H, Hu H, Zhang C, Xue W, Li T, Zhang X, Wang L. Properties of pyrodextrinization corn starch and their inhibitory effect on the retrogradation of fresh rice noodles. Int J Biol Macromol 2024; 257:128555. [PMID: 38056746 DOI: 10.1016/j.ijbiomac.2023.128555] [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: 11/15/2023] [Accepted: 11/30/2023] [Indexed: 12/08/2023]
Abstract
This study was aimed to investigate the properties of pyrodextrins under different preparation conditions and the effects of pyrodextrins on the retrogradation of fresh rice noodles. Pyrodextrins were made by heating corn starch with and without lactic acid at 180 °C ranging from 1 to 6 h. The molecular weights of pyrodextrins gradually decreased, whereas the branching degree increased and the chain length shrank with the prolongation of heating time. The changes of acid-heat-treated pyrodextrins were more pronounced than those of dry-heat-treated pyrodextrins under the same treatment time. The acid-heat-treated pyrodextrins displayed higher water solubility and lower viscosity, suggesting that they could no longer gel. These results suggest that starch retrogradation could be limited by pyrodextrins, especially acid-heat-treated pyrodextrins. Then, the pyrodextrins were added to fresh rice noodles and the eating and cooking qualities were examined during storage. After 35 days of storage, the pyrodextrin with acid heating at 180 °C for 4 h showed the most effective inhibition on starch retrogradation and was suitable for fresh rice noodles as an anti-retrogradation agent. The study might supply new perspectives on restraining starch retrogradation and promoting the fresh rice noodle industry.
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Affiliation(s)
- Hui Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Haipeng Hu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Congnan Zhang
- Jiangsu Nongken Agricultural Development Co., Ltd., Hengshan Road 136, Nanjing 210019, China
| | - Wei Xue
- Jiangsu Nongken Agricultural Development Co., Ltd., Hengshan Road 136, Nanjing 210019, China
| | - Ting Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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3
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Li F, Muhmood A, Akhter M, Gao X, Sun J, Du Z, Wei Y, Zhang T, Wei Y. Characterization, health benefits, and food applications of enzymatic digestion- resistant dextrin: A review. Int J Biol Macromol 2023; 253:126970. [PMID: 37730002 DOI: 10.1016/j.ijbiomac.2023.126970] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/19/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Resistant dextrin or resistant maltodextrin (RD), a short-chain glucose polymer that is highly resistant to hydrolysis by human digestive enzymes, has shown broad developmental prospects in the food industry and has gained substantial attention owing to its lack of undesirable effects on the sensory features of food or the digestive system. However, comprehensive fundamental and application information on RD and how RD improves anti-diabetes and obesity have not yet been received. Therefore, the characterization, health benefits and application of RD in various fields are summarized and discussed in the current study. Typically, RD is prepared by the acid thermal method and possesses excellent physicochemical properties, including low viscosity, high solubility, storage stability, and low retro-gradation, which are correlated with its low molecular weight (Mw) and non-digestible glycosidic linkages. In contrast, RD prepared by the simultaneous debranching and crystallization method has low solubility and high crystallinity. The ingestion of RD can positively affect metabolic diseases (diabetes and obesity) in animals and humans by producing short-chain fatty acids (SCFAs), and facilitating the inflammatory response. Moreover, RD has been widely used in the beverage, dairy products, and dessert industries due to its nutritional value and textural properties without unacceptable quality loss. More studies are required to further explore RD application potential in the food industry and its role in the management of different chronic metabolic disorders.
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Affiliation(s)
- Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Luhua Group Co., Ltd., Laiyang 265200, China
| | - Atif Muhmood
- Department of Agroecology, Aarhus University, Denmark.
| | - Muhammad Akhter
- College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
| | - Xiang Gao
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Huatao Food Co., Ltd., Weifang 262100, China.
| | - Jie Sun
- College of Life Science, Qingdao University, Qingdao 266071, China
| | - Zubo Du
- Shandong Luhua Group Co., Ltd., Laiyang 265200, China.
| | - Yuxi Wei
- College of Life Science, Qingdao University, Qingdao 266071, China.
| | - Ting Zhang
- Henan University of Technology, Grain College, Zhengzhou 450000, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
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4
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Chen X, Hou Y, Wang Z, Liao A, Pan L, Zhang M, Xue Y, Wang J, Liu Y, Huang J. A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches. Polymers (Basel) 2023; 15:4545. [PMID: 38231993 PMCID: PMC10708145 DOI: 10.3390/polym15234545] [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: 11/15/2023] [Revised: 11/23/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
The anti-digestibility of resistant dextrin (RD) and resistant maltodextrin (RMD) is usually significantly affected by processing techniques, reaction conditions, and starch sources. The objective of this investigation is to elucidate the similarities and differences in the anti-digestive properties of RD and RMD prepared from three different tuber crop starches, namely, potato, cassava, and sweet potato, and to reveal the associated mechanisms. The results show that all RMDs have a microstructure characterized by irregular fragmentation and porous surfaces, no longer maintaining the original crystalline structure of starches. Conversely, RDs preserve the structural morphology of starches, featuring rough surfaces and similar crystalline structures. RDs exhibite hydrolysis rates of approximately 40%, whereas RMDs displaye rates lower than 8%. This disparity can be attributed to the reduction of α-1,4 and α-1,6 bonds and the development of a highly branched spatial structure in RMDs. The indigestible components of the three types of RDs range from 34% to 37%, whereas RMDs vary from 80% to 85%, with potato resistant maltodextrin displaying the highest content (84.96%, p < 0.05). In conclusion, there are significant differences in the processing performances between different tuber crop starches. For the preparation of RMDs, potato starch seems to be superior to sweet potato and cassava starches. These attributes lay the foundation for considering RDs and RMDs as suitable components for liquid beverages, solid dietary fiber supplements, and low glycemic index (low-GI) products.
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Affiliation(s)
- Xinyang Chen
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Yinchen Hou
- School of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Zhen Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Aimei Liao
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Long Pan
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Mingyi Zhang
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Yingchun Xue
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Jingjing Wang
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Yingying Liu
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Jihong Huang
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
- School of Food and Pharmacy, Xuchang University, Xuchang 461000, China
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5
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Jung HW, Kim HS. Impact of pH on physicochemical properties of corn starch by dry heat treatment. Food Sci Biotechnol 2023; 32:1901-1911. [PMID: 37781055 PMCID: PMC10541377 DOI: 10.1007/s10068-023-01353-7] [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: 05/04/2023] [Revised: 05/17/2023] [Accepted: 05/22/2023] [Indexed: 10/03/2023] Open
Abstract
This study investigated the effects of temperature, pH, and starch genotype on starch characteristics after dry heat treatment (DHT). DHT starches were prepared according to 19 DHT conditions, constructed using a D-optimal design, and analyzed with respect to apparent amylose (AAM) content, X-ray diffraction (XRD) pattern, relative crystallinity (RC), solubility and swelling power (SP), thermal properties, and pasting viscosity. The DHT starches maintained their granular structures even after DHT at pH 3, although there was some damage to their granular surfaces. The DHT starches showed lower amylose content, RC, SP, gelatinization temperature and enthalpy, degree of retrogradation, and pasting viscosity, but higher solubility, compared to those of native starches. These DHT effects were more pronounced as pH decreased at each temperature, regardless of the starch genotype. Overall, DHT can be used to expand the physical functionality of high-amylose and highly crystallized starches with poor properties. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01353-7.
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Affiliation(s)
- Hwi Won Jung
- Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea
| | - Hyun-Seok Kim
- Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea
- Major of Food Science and Biotechnology, Division of Bio-Convergence, Kyonggi University, Suwon, 16227 Korea
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6
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Liu S, Liu H, Gao S, Guo S, Zhang C. Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch. Front Nutr 2023; 10:1191391. [PMID: 37234552 PMCID: PMC10206050 DOI: 10.3389/fnut.2023.1191391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 04/10/2023] [Indexed: 05/28/2023] Open
Abstract
As a physical method for starch modification, dry heating treatment (DHT) at high temperatures (150 and 180°C, respectively) was applied to blue highland barley (BH) starch with different durations (2 and 4 h). The effects on its multi-structures, physicochemical properties, and in vitro digestibility were investigated. The results showed that DHT had changed the morphology of BH starch, and the diffraction pattern remained an "A"-type crystalline structure. However, with an extension of DHT temperature and time, the amylose content, gelatinization temperature, enthalpy value, swelling power, and pasting viscosity of modified starches decreased, while the light transmittance, solubility, and water and oil absorption capacities increased. Additionally, compared with native starch, the content of rapidly digestible starch in modified samples increased after DHT, whereas those of slowly digestible starch and RS decreased. Based on these results, the conclusion could be drawn that DHT is an effective and green way to transform multi-structures, physicochemical properties, and in vitro digestibility of BH starch. This fundamental information might be meaningful to enrich the theoretical basis of physical modification on BH starch and extend the applications of BH in the food industry.
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Affiliation(s)
- Shuang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Hang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Shanshan Gao
- School of Food Science and Engineering, Hainan University, Haikou, China
| | - Shang Guo
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Cheng Zhang
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
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7
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Interactions between structure and function of resistant glucans for alleviating type 2 diabetes mellitus (T2DM) and its complications in mice. Int J Biol Macromol 2023; 231:123405. [PMID: 36693608 DOI: 10.1016/j.ijbiomac.2023.123405] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 11/22/2022] [Accepted: 01/19/2023] [Indexed: 01/22/2023]
Abstract
Resistant glucan, a functional dietary fiber, has been shown to alleviate type 2 diabetes mellitus (T2DM) and its complications in clinical studies. However, the interactions between the special structure of resistant glucan and the metabolism-related pathways in T2DM have not yet been systematically studied. This study identified the structural differences between resistant glucans prepared by new and old methods. Oral gavage with two resistant glucans in T2DM mice, led to significant improvements in glucose and lipid metabolism as measured by related indicators (including gut microbiota, fecal metabolites, and physiological and biochemical indexes). According to these results, in addition to van der Waals forces, micelle formation, and hydrogen bonding, the branching structures of resistant glucans produced more hydroxyl, carbonyl, and keto groups that linked cholesterols, cholesterol esters, and low-density lipoprotein intermediates. Moreover, after lipid clearing, the metabolic environment was more conducive to the proliferation of specific gut microbiota (including Phascolarctobacterium, Prevotella, Butyricicoccus, Weissella, and Anaerostipes) with decreasing abundance ratios of Firmicutes and Bacteroides. This facilitated the synthesis of high-density lipoprotein, conversion of cholesterol into coprostanol, and production of short-chain fatty acids and bile acids. Our findings provide a foundation for comprehensive investigation of the structure of resistant glucan in the promotion and prevention of T2DM.
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8
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Carbohydrate-based functional ingredients derived from starch: Current status and future prospects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107729] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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9
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Evaluation and characterization of starch nanoparticles for adsorption of urea from dialysates. Int J Biol Macromol 2022; 221:965-975. [PMID: 36113595 DOI: 10.1016/j.ijbiomac.2022.09.093] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 09/09/2022] [Accepted: 09/10/2022] [Indexed: 11/21/2022]
Abstract
Starch nanoparticles (SNPs) was produced from type-A, B and C native starches (corn, potato and Trichosanthes kirilowii pulp starches respectively), via the nanoprecipitation method. The SNPs showed different amylose contents, water contact angles, surface morphologies and urea clearance performances. In this work, to examine the parameters of SNPs that may change the urea adsorption capacity, urea adsorption performance in adsorption environments with different pH values, urea concentrations, and adsorption times was examined. Thereafter, the characteristics of SNPs were tested by water contact angle measurements (WCA), transmission electron microscopy, specific surface area measurements, gel permeation chromatography, and zeta potential analysis. The results showed that the Trichosanthes kirilowii pulp (C) SNPs show better adsorption than the corn (A) and potato (B) SNPs. The hydrophobicity of SNPs promotes the urea adsorption of the SNPs. Using grey relational analysis, it was found that WCA and Mn are the critical parameter affecting the adsorption performance, with WCA and Mn within the ranges of 31-33° and 1900-2100 kDa, respectively, were found to be the conditions for optimal urea adsorption.
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Li Z, Liu Y, Huang Y, Tian Y, Liu J, Wang S, Sun P, Nie Y, Gan S, Xu H. Identification of the key structure, preparation conditions and properties of resistant dextrin for indigestibility based on simulated gastrointestinal conditions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zerun Li
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Yang Liu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Yanhong Huang
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Yanjun Tian
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Jianjun Liu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Shanshan Wang
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Ping Sun
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Yupeng Nie
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
| | - Shaobo Gan
- Shandong Bailong Chuangyuan Biotechnology Co, Ltd Dezhou 253000 China
| | - Hui Xu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute Jinan 250000 China
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11
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Li Z, Liu Y, Huang Y, Liu J, Tian Y, Wang S, Sun P, Nie Y, Gan S, Xu H. Preparation of resistant glucan by high pressure processing (HPP) and enzymatic methods increases indigestibility. Int J Biol Macromol 2022; 219:150-158. [PMID: 35905764 DOI: 10.1016/j.ijbiomac.2022.07.173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/20/2022] [Accepted: 07/22/2022] [Indexed: 11/18/2022]
Abstract
This study describes a new method for producing high-quality resistant glucan by characterizing the structural mechanism of indigestibility. The structures and properties of resistant glucans were characterized before and after in vitro simulated digestion. The results demonstrated that high-pressure processing (HPP) led to the complete disappearance of crystal peaks and increased the efficiency of the two enzymes (α-amylase and transglucosidase). Moreover, α-1,6 and β-linkages were abundant in the connecting parts of the long and branching chains in the resulting resistant glucans, thus hindering the ability of digestive enzymes to hydrolyze short chains with a degree of polymerization (DP) ≤ 6. In addition, transglucosidase activity led to a higher proportion of short chains (DP 3-6), further promoting indigestibility. We demonstrated that, without rectification and decolorization, the dietary fiber content was >75 %, and the degree of branching increased to 50.9 %, indicating higher indigestibility than that resistant glucans produced by traditional methods.
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Affiliation(s)
- Zerun Li
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Yang Liu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Yanhong Huang
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Jianjun Liu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Yanjun Tian
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Shanshan Wang
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Ping Sun
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Yupeng Nie
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China
| | - Shaobo Gan
- Shandong Bailong Chuangyuan Biotechnology Co, Ltd, Dezhou 253000, China
| | - Hui Xu
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Food Ferment Industry Research & Design Institute, Jinan 250000, China.
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12
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Preparation of high-quality resistant dextrin through pyrodextrin by a multienzyme complex. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Dissolution of waxy maize pyrodextrin granules in mixtures of glycerol and water, separating loss of crystallinity from loss of birefringence. Carbohydr Polym 2022; 281:119062. [DOI: 10.1016/j.carbpol.2021.119062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/08/2021] [Accepted: 12/27/2021] [Indexed: 11/22/2022]
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Trithavisup K, Shi YC, Krusong K, Tananuwong K. Molecular structure and properties of cassava-based resistant maltodextrins. Food Chem 2022; 369:130876. [PMID: 34455332 DOI: 10.1016/j.foodchem.2021.130876] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 07/15/2021] [Accepted: 08/13/2021] [Indexed: 11/19/2022]
Abstract
In-depth molecular structure and properties of cassava-derived resistant maltodextrins (RMDs) were determined. Cassava starch was dextrinized with 0.04% or 0.06% HCl at 120 °C for 60-180 min to obtain resistant dextrins (RDs), which were further hydrolyzed by α-amylase to produce RMDs. Prolonging dextrinization duration decreased proportion of α-1,4 linkages and α-/β-reducing ends but increased fraction of indigestible α-/β-1,6, β-1,4, β-1,2 linkages, degree of branching (DB), degree of polymerization, relative molecular weight, and total dietary fiber (TDF) content of the RMDs. Moreover, RMDs had greater proportion of β-glycosidic linkages, α-/β-reducing end, DB, TDF, and low molecular weight dietary fiber (LMWDF) content than their RD counterparts. Potential prebiotic activity score was higher in RMDs with abundant LMWDF fraction but low DB. Slight difference in the glass transition temperature of maximally freeze-concentrated unfrozen phase (Tg') and unfrozen water content was found among RMDs. However, RMDs had lower Tg' than their RD counterparts.
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Affiliation(s)
- Kamonrat Trithavisup
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Kuakarun Krusong
- Structural and Computational Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kanitha Tananuwong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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15
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Rheological behaviors, structural properties and freeze-thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches. Food Sci Biotechnol 2021; 30:1171-1181. [PMID: 34603817 DOI: 10.1007/s10068-021-00967-z] [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: 03/04/2021] [Revised: 07/15/2021] [Accepted: 08/08/2021] [Indexed: 10/20/2022] Open
Abstract
The rheological behaviors, structural properties and freeze-thaw stability of starch isolated from Tetonia barley (Normal genotype, Reg. No. CV-334, PI 646199) and Transit barley (Waxy genotype, Reg. No. CV-348, PI 660128) were investigated, along with other common starch sources for comparison. Transit barley starch showed the highest loss tangents (tan δ) during a frequency sweep test, which suggested a predominance of elastic properties over viscous properties. However, the tan δ of Tetonia barley starch was similar to that of potato starch, which indicated more solidity in comparison to Transit barley starch. Transit barley starch had the highest gelatinization temperature and the lowest gelatinization enthalpy (P < 0.05). Moreover, Tetonia and Transit barley starches displayed weak diffraction peak intensities by X-ray diffraction analysis. Additionally, Transit barley starch showed the lowest % syneresis even when freeze-thawed up to five cycles (P < 0.05). However, Tetonia barley starch had the worst freeze-thaw stability (P < 0.05), which was verified via scanning electron microscopy analysis of freeze-thawed starch gels. The results of present study indicate that barley starch can be practically applied as a functional ingredient in some specialty starchy foods.
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16
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Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production. Molecules 2021; 26:molecules26185619. [PMID: 34577093 PMCID: PMC8471463 DOI: 10.3390/molecules26185619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 11/24/2022] Open
Abstract
Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.
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17
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Lam ND, Quynh TM, Diep TB, Binh PT, Lam TD. Effect of gamma irradiation and pyrolysis on indigestible fraction, physicochemical properties, and molecular structure of rice starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15880] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nguyen Duy Lam
- Vietnam Institute of Agricultural Engineering and Postharvest Technology Hanoi Vietnam
| | | | | | - Pham Thi Binh
- Department of Food Technology Bac Giang Agriculture and Forestry University Bac Giang Vietnam
| | - Tran Dai Lam
- Institute for Tropical Technology Vietnam Academy of Science and Technology Hanoi Vietnam
- Graduate University of Science and TechnologyVietnam Academy of Science and Technology Hanoi Vietnam
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18
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Kapusniak Jochym K, Wojcik M, Wrobel K, Rosicka-Kaczmarek J, Kapusniak J. Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4125-4133. [PMID: 33368353 DOI: 10.1002/jsfa.11048] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 11/20/2020] [Accepted: 12/26/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Fruit mousses are products with a relatively low amount of dietary fiber in a single portion, but with additional portions of soluble fiber they may be good alternative to fiber-rich snacks as take-away food. In the present study, the properties of new soluble dextrin fiber (SDexF) from potato starch were assessed to establish whether it could be used to enrich fruit mousses. The properties of SDexF that can affect processing and storage stability of enriched mousses were studied and compared with those of native potato starch and semiproducts (resulting from various drying temperatures). The effect of the addition of SDexF on the pasting properties of mousse was also analyzed. RESULTS The application of food-grade hydrochloric and citric acids as catalysts in the dextrinization of food-grade potato starch allowed to SDexF to be obtained. Despite the differences in characteristics of the semiproducts, the final SDexF preparations were very similar in the meaning of solubility, dextrose equivalent (DE), retrogradation, and pasting properties. SDexF preparations were characterized by a significantly lower retrogradation tendency, peak viscosity, final viscosity, and gelatinization enthalpy in comparison with both native starch and semiproducts. Soluble dextrin fiber was successfully added to banana-apple mousse. The addition of SDexF to mousse did not cause any undesirable changes to the viscosity of the product, and surprisingly even resulted in mousse with lower viscosity. Turbidity and RVA studies revealed that SDexF was stable and retrogradation processes can be negligible during storage. CONCLUSION The SDexF obtained from potato starch can be a novel functional substance to increase the dietary fiber content of fruit or fruit and vegetable mousses. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Kamila Kapusniak Jochym
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland
| | - Malwina Wojcik
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland
| | - Karolina Wrobel
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Janusz Kapusniak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland
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19
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Lara N, Vizuete K, Debut A, Chango I, Campaña O, Villacrés E, Bonilla P, Ruales J. Underutilized maize kernels (Zea mays L. var. amylacea and var. saccharata) subjected to pan and microwave toasting: A comparative structure study in the whole kernel. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103249] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Mao H, Li J, Chen Z, Yan S, Li H, Wen Y, Wang J. Molecular structure of different prepared pyrodextrins and the inhibitory effects on starch retrogradation. Food Res Int 2021; 143:110305. [PMID: 33992325 DOI: 10.1016/j.foodres.2021.110305] [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] [Received: 10/08/2020] [Revised: 02/13/2021] [Accepted: 03/07/2021] [Indexed: 11/25/2022]
Abstract
Pyrodextrins with different molecular size were prepared by dry heating native corn starch with and without hydrochloric acid (HCl) at 180 °C for 0.5, 3, and 5 h. Those with HCl treatment displayed much smaller molecular size, narrower size distribution, and higher proportion of the chains with the degree of polymerization (DP) ~24-400 than the counterparts without HCl treatment. Pasting and rheological tests showed that the addition of pyrodextrins with HCl treatment displayed lower overall and setback viscosity, and reduced gel development and gel strength in comparison of those without HCl treatment. Differential scanning calorimetry (DSC) and wide-range X-ray (WXRD) data suggested that the pyrodextrin sample prepared by heating native starch with HCl at 180 °C for 5 h (A5) displayed the most effective inhibition on starch long-term retrogradation. This study could supply a pathway by applying pyrodextrins to both increase nutrition value and retard starch retrogradation for bakery and beverage industry.
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Affiliation(s)
- Huijia Mao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jie Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Zhijun Chen
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Shu Yan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
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21
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Mao H, Chen Z, Li J, Zhai X, Li H, Wen Y, Wang J, Sun B. Structural comparisons of pyrodextrins during thermal degradation process: The role of hydrochloric acid. Food Chem 2021; 349:129174. [PMID: 33548884 DOI: 10.1016/j.foodchem.2021.129174] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 12/13/2020] [Accepted: 01/19/2021] [Indexed: 01/07/2023]
Abstract
Hydrochloric acid (HCl) is widely used to prepare pyrodextrins, especially the water-soluble pyrodextrin. In this study, the structural difference between pyrodextrins as affected by HCl is compared by characterizing the molecular size, chain-length distributions (CLDs), crystallinity, and solubility. It is found that: 1) dry heating of starch granules without HCl mainly degrades long-amylose chains while slightly affects amylopectin branches; 2) the presence of HCl during dry heating decreases the degree of polymerization (DP) range of amylose chains upon degradation from DP ~ 833-1267 to DP ~ 206-432, suggesting that the presence of HCl accelerates the breakdown of long-amylose chains; 3) both pyroconversion processes have slight effects on A-(DP ~ 6-12) and B1- chains (DP ~ 12-24), which might explain the retained granular and crystalline structure during the process. This study could improve the understanding of the role of HCl in affecting the structure and property during pyroconversion of native starch.
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Affiliation(s)
- Huijia Mao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Zhijun Chen
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jie Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Xueyang Zhai
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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22
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Zhen Y, Zhang T, Jiang B, Chen J. Purification and Characterization of Resistant Dextrin. Foods 2021; 10:185. [PMID: 33477619 PMCID: PMC7831330 DOI: 10.3390/foods10010185] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 01/05/2021] [Accepted: 01/13/2021] [Indexed: 12/29/2022] Open
Abstract
In this study, an efficient method for the purification of resistant dextrin (RD) using membrane filtration and anion exchange resin decolorization was developed, then the purified RD was characterized. In the membrane filtration stage, suspended solids in RD were completely removed, and the resulting product had a negligible turbidity of 2.70 ± 0.18 NTU. Furthermore, approximately half of the pigments were removed. Static decolorization experiments revealed that the D285 anion exchange resin exhibited the best decolorization ratio (D%), 84.5 ± 2.03%, and recovery ratio (R%), 82.8 ± 1.41%, among all the tested resins. Under optimal dynamic decolorization conditions, the D% and R% of RD were 86.26 ± 0.63% and 85.23 ± 0.42%, respectively. The decolorization efficiency of the D285 resin was superior to those of activated carbon and H2O2. Moreover, the chemical characteristics and molecular weight of RD did not change significantly after purification. The nuclear magnetic resonance spectroscopy of RD showed the formation of new glycosidic linkages that are resistant to digestive enzymes. The superior water solubility (99.14%), thermal stability (up to 200 °C), and rheological properties of RD make it possible to be widely used in food industry.
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Affiliation(s)
- Yuanhang Zhen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (T.Z.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (T.Z.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (T.Z.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (T.Z.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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23
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Sun Z, Kang J, Shi YC. Changes in molecular size and shape of waxy maize starch during dextrinization. Food Chem 2021; 348:128983. [PMID: 33515943 DOI: 10.1016/j.foodchem.2020.128983] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 12/10/2020] [Accepted: 12/10/2020] [Indexed: 10/22/2022]
Abstract
The conformational properties of pyrodextrins from waxy maize starch were investigated by high performance size exclusion chromatography with multiple detectors, and the relationships (Mark-Houwink equations) between molecular weights and intrinsic viscosities of pyrodextrins in water were established. Pyrodextrin was prepared by adjusting waxy maize starch to pH 3 or 2, heating at 170 °C or 150 °C. As heating time increased from 0.5 to 4 h, the molecular size was decreased in the order of pH 2 and 150 °C > pH 3 and 170 °C > pH 3 and 150 °C. The measured exponent α values in Mark-Houwink equation indicated that the pyrodextrins prepared at pH 3, 170 °C and 150 °C only had one compact spherical conformation (α 0.27-0.31) during dextrinization, whereas the pyrodextrins prepared at pH 2 and 150 °C had a mixture of two shapes of molecules: compact sphere (α 0.26) and rigid coil (α 0.89) conformation.
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Affiliation(s)
- Zhenhua Sun
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States
| | - Ji Kang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, TEDA, Tianjin 300222, China
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States.
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24
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Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility. Carbohydr Polym 2021; 252:117140. [DOI: 10.1016/j.carbpol.2020.117140] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 09/15/2020] [Accepted: 09/22/2020] [Indexed: 11/19/2022]
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25
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COSTA LAD, DIÓGENES ICN, OLIVEIRA MDA, RIBEIRO SF, FURTADO RF, BASTOS MDSR, SILVA MAS, BENEVIDES SD. Smart film of jackfruit seed starch as a potential indicator of fish freshness. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.06420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Ashogbon AO. Dual modification of various starches: Synthesis, properties and applications. Food Chem 2020; 342:128325. [PMID: 33153808 DOI: 10.1016/j.foodchem.2020.128325] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 09/26/2020] [Accepted: 10/05/2020] [Indexed: 01/07/2023]
Abstract
The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches. Broadly, there are two types of dual modification, i.e., homogeneous dual modification and heterogeneous dual modification. The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross-linking) and two enzymes modification (α-amylase/pullulanase) falls under the former classification and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave-assisted phosphorylation, etc. The classification, synthesis, properties and applications of dually modified starches were discussed. There is an attempt to elucidate the problems of each of the single modification in order to justify dual modifications. In dual modifications, the order of reactions, the reaction conditions, the medium of reaction, and the botanical sources of the various starches are very important parameters.
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27
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Li H, Ji J, Yang L, Lei N, Wang J, Sun B. Structural and physicochemical property changes during pyroconversion of native maize starch. Carbohydr Polym 2020; 245:116560. [DOI: 10.1016/j.carbpol.2020.116560] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/21/2020] [Accepted: 05/31/2020] [Indexed: 12/29/2022]
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28
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Lovera M, Castro GMCD, Pires NDR, Bastos MDSR, Holanda-Araújo ML, Laurentin A, Moreira RDA, Oliveira HDD. Pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil and physicochemical characterization of yellow pyrodextrins. Carbohydr Polym 2020; 242:116382. [PMID: 32564854 DOI: 10.1016/j.carbpol.2020.116382] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 04/24/2020] [Accepted: 04/26/2020] [Indexed: 01/07/2023]
Abstract
This study optimizes the pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil to produce a yellow pyrodextrin with the lowest enzymatically available starch (AS) content and color difference (ΔE) index. At 140 °C (fixed heating temperature), the effects of acid concentration (0.65 - 2.99 g of HCl/kg of starch) and incubation time (53 - 307 min) on the response variables were evaluated using a response surface methodology. Some physicochemical characteristics were also determined on pyrodextrins. Both factors negatively affected the AS content, although positively influenced the ΔE (P < 0.05). The yellow pyrodextrin produced with 1.82 g/kg and heating for 307 min, presented physicochemical properties similar to the commercial pyrodextrins from potato starch, with 46.6 % of AS, 24.5 of ΔE, high solubility and very low viscosity. The pyrodextrinization caused a decrease of 30 - 54 % in AS content (P < 0.05), making these yam pyrodextrins a promising material for water-soluble and very low viscous dietary fiber.
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Affiliation(s)
- Mighay Lovera
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil; University of Fortaleza, Health Sciences Center, Av. Washington Soares, 1321 Edson Queiroz, CEP 60811-905, Fortaleza, Ceará, Brazil.
| | | | - Natalia da Rocha Pires
- Department of Organic and Inorganic Chemistry, Federal University of Ceará, CEP 60440-554, Fortaleza, Ceará, Brazil.
| | - Maria do Socorro Rocha Bastos
- Food Packaging Technology Laboratory, Embrapa Agroindústria Tropical, St. Dr. Sara Mesquita, 2270-Pici, CEP 60511-110, Fortaleza, Ceará, Brazil.
| | - Márjory Lima Holanda-Araújo
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil.
| | - Alexander Laurentin
- Instituto de Biología Experimental, Facultad de Ciencias, Universidad Central de Venezuela, Apartado postal 47114, Caracas, 1041-A, Venezuela.
| | - Renato de Azevedo Moreira
- University of Fortaleza, Health Sciences Center, Av. Washington Soares, 1321 Edson Queiroz, CEP 60811-905, Fortaleza, Ceará, Brazil.
| | - Hermógenes David de Oliveira
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil.
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29
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Effects of reaction condition on glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch. Food Chem 2020; 320:126491. [DOI: 10.1016/j.foodchem.2020.126491] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 02/14/2020] [Accepted: 02/24/2020] [Indexed: 11/19/2022]
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30
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Hwang HS, Ball JC, Doll KM, Anderson JE, Vermillion K. Investigation of polymers and alcohols produced in oxidized soybean oil at frying temperatures. Food Chem 2020; 317:126379. [DOI: 10.1016/j.foodchem.2020.126379] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 12/26/2019] [Accepted: 02/08/2020] [Indexed: 11/28/2022]
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31
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Weil W, Weil RC, Keawsompong S, Sriroth K, Seib PA, Shi YC. Pyrodextrin from waxy and normal tapioca starches: Physicochemical properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105745] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study. Int J Biol Macromol 2020; 147:109-116. [DOI: 10.1016/j.ijbiomac.2020.01.060] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 01/06/2020] [Accepted: 01/06/2020] [Indexed: 02/06/2023]
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Trithavisup K, Krusong K, Tananuwong K. In-depth study of the changes in properties and molecular structure of cassava starch during resistant dextrin preparation. Food Chem 2019; 297:124996. [PMID: 31253261 DOI: 10.1016/j.foodchem.2019.124996] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 06/07/2019] [Accepted: 06/10/2019] [Indexed: 02/04/2023]
Abstract
Physical, chemical and thermal properties, as well as molecular structure of cassava-based resistant dextrins prepared under different dextrinization conditions (0.04-0.10% HCl, 100-120 °C, 60-180 min) were determined. Increasing acid concentration, temperature and heating time resulted in the products with darker color, higher solubility, reducing sugar content, total dietary fiber and proportion of high molecular weight fiber fraction. An endothermic peak at 45-70 °C, having enthalpy of 1.66-2.14 J/g, was found from the samples processed under mild conditions (0.04-0.08% HCl, 100 °C, 60 min). However, harsher dextrinization conditions eliminated this endotherm. Dextrinization led to 1000-fold decrease in weight-average molecular weight (Mw) of the products, comparing to the native starch. Stronger processing conditions yielded the resistant dextrins with slightly higher Mw but composing of shorter branched chains. During dextrinization, hydrolysis was a predominant step, while transglucosidation and repolymerization played key roles in modifying molecular structure and properties, especially dietary fiber content, of resistant dextrins.
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Affiliation(s)
- Kamonrat Trithavisup
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kuakarun Krusong
- Structural and Computation Biology Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kanitha Tananuwong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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Yu Z, Wang YS, Chen HH, Li QQ. Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches. Cereal Chem 2018. [DOI: 10.1002/cche.10046] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zhen Yu
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province China
| | - Yu-Sheng Wang
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province China
| | - Hai-Hua Chen
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province China
| | - Qian-Qian Li
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province China
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Cao Y, Chen X, Sun Y, Shi J, Xu X, Shi YC. Hypoglycemic Effects of Pyrodextrins with Different Molecular Weights and Digestibilities in Mice with Diet-Induced Obesity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2988-2995. [PMID: 29446938 DOI: 10.1021/acs.jafc.8b00404] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Pyrodextrin shares some properties of resistant starch, which is metabolically beneficial, and has potential applications as a functional food. In this study, we report that the oral administration of pyrodextrin (50 mg/kg/d for 7 weeks) decreased blood glucose (from 9.18 ± 1.47 to 7.67 ± 0.42 mmol/L), serum HbA1c, triglycerides, adipocyte size, and body weight (from 24.4 ± 1.2 to 22.5 ± 1.2 g) in mice with high-fat-diet-induced obesity. Western-blotting analysis suggested that pyrodextrins decreased intestinal SGLT-1 and GLUT-2 expression to ∼70 and ∼60% of the obese control, respectively, which slowed down glucose transportation from the gut into the blood and tentatively improved hepatic metabolism. Moreover, the pyrodextrin with a lower molecular weight of 44 kDa, a more branched structure, and increased nondigestible starch of 46.2 ± 0.3% showed stronger hypoglycemic activity. This work provides important information for developing pyrodextrins as a functional food and dietary supplement for the management of obesity and diabetes.
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Affiliation(s)
- Yan Cao
- College of Chemistry and Molecular Sciences , Wuhan University , Wuhan 430072 , China
| | - Xiaoli Chen
- College of Chemistry and Molecular Sciences , Wuhan University , Wuhan 430072 , China
- College of Food Science and Technology, Modern Biochemistry Experimental Center , Guangdong Ocean University , Zhanjiang 524088 , China
| | - Ying Sun
- College of Chemistry and Molecular Sciences , Wuhan University , Wuhan 430072 , China
| | - Jialiang Shi
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
| | - Xiaojuan Xu
- College of Chemistry and Molecular Sciences , Wuhan University , Wuhan 430072 , China
| | - Yong-Cheng Shi
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
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