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Tappiban P, Sraphet S, Srisawad N, Ahmed S, Bao J, Triwitayakorn K. Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review. Food Chem X 2024; 23:101669. [PMID: 39139492 PMCID: PMC11321431 DOI: 10.1016/j.fochx.2024.101669] [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: 10/15/2023] [Revised: 06/23/2024] [Accepted: 07/16/2024] [Indexed: 08/15/2024] Open
Abstract
Resistant starch (RS) is a dietary fiber that resists starch hydrolysis in the small intestine, and is fermented in the colon by microorganisms. RS not only has a broad range of benefits in the food and non-food industries but also has a significance impact on health promotion and prevention of non-communicable diseases. RS types 3 and 5 have been the focus of research from an environment-friendly perspective. RS3 is normally formed by recrystallization after physical modification, whereas RS5 is obtained by the complexation of starch and fatty acids through the thermomechanical methods. This review provides updates and approaches to RS3 and RS5 preparations that promote RS content based on green technologies. This information will be useful for future research on RS development and for identifying preparation methods for functional food.
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Affiliation(s)
- Piengtawan Tappiban
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom, 73170, Thailand
| | - Supajit Sraphet
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom, 73170, Thailand
| | - Nattaya Srisawad
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom, 73170, Thailand
| | - Sulaiman Ahmed
- International Genome Center, Jiangsu University, Zhenjiang, 212013, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya, 572025, China
| | - Kanokporn Triwitayakorn
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom, 73170, Thailand
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Huang M, Li L, Lei G, Qiu R, Wang Y, Wu J, Zong X. Preparation of fern root resistant starch by pullulanase and glucoamylase combined with autoclaving-enzymatic method: physicochemical properties and structural characterization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39258371 DOI: 10.1002/jsfa.13889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 08/20/2024] [Accepted: 08/29/2024] [Indexed: 09/12/2024]
Abstract
BACKGROUND Fern root starch has a high percentage of amylose and has great potential for application in the field of slow-digesting foods. Clarifying the effect of treatment conditions on fern root starch is key to achieving industrialized production of fern root resistant starch. In the present study, fern root starch was treated by the autoclave-enzymatic method with pullulanase, glucoamylase and mixed enzyme. RESULTS The content of resistant starch in fern roots treated with mixed enzyme was the highest (24.07 ± 1.11%), which was approximately 320% times that of the native starch, had the best water-holding capacity (151.08%), vital transparency and freeze-thaw stability. By contrast, the solubility, swelling and viscosity were lower than natural starch. In addition, mixed enzyme shows a denser structure, and the crystal form changes from C-type to V-type, with a high relative crystallinity and significantly enhanced thermal stability. CONCLUSION After mixed enzyme combined with autoclave treatment, the content of resistant starch in fern root was greatly increased. The modified starch molecules did not produce new functional groups, which made the crystal structure of starch molecules more compact, and resistance to enzymatic hydrolysis and high temperature thermal stability were significantly enhanced. This provides a positive reference for further in-depth study of fern root starch, improvement of utilization value, development and innovation of new food health products, and diabetes treatment. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Min Huang
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Li Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Guoqing Lei
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Ran Qiu
- China Resources Snow Breweries Co., Ltd, Beijing, China
| | - Yi Wang
- Sichuan Yibin Wuliangye Group Limited, Yibin, China
| | - Jianhang Wu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Xuyan Zong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
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Rosell MDLÁ, Quizhpe J, Ayuso P, Peñalver R, Nieto G. Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato ( Ipomoea batatas L.) and Its By-Products: A Comprehensive Review. Antioxidants (Basel) 2024; 13:954. [PMID: 39199200 PMCID: PMC11351671 DOI: 10.3390/antiox13080954] [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: 07/08/2024] [Revised: 07/30/2024] [Accepted: 08/01/2024] [Indexed: 09/01/2024] Open
Abstract
Ipomoea batatas (L.) Lam is a dicotyledonous plant originally from tropical regions, with China and Spain acting as the main producers from outside and within the EU, respectively. The root, including only flesh, is the edible part, and the peel, leaves, stems, or shoots are considered by-products, which are generated due to being discarded in the field and during processing. Therefore, this study aimed to perform a comprehensive review of the nutritional value, phytochemical composition, and health-promoting activities of purple-fleshed sweet potato and its by-products, which lead to its potential applications in bakery products for the development of functional foods. The methodology is applied to the selected topic and is used to conduct the search, review abstracts and full texts, and discuss the results using different general databases. The studies suggested that purple-fleshed sweet potato parts are characterized by a high content of essential minerals and bioactive compounds, including anthocyanins belonging to the cyanidin or the peonidin type. The flesh and leaves are also high in phenolic compounds and carotenoids such as lutein and β-carotene. The high content of phenolic compounds and anthocyanins provides the purple-fleshed sweet potato with high antioxidant and anti-inflammatory power due to the modulation effect of the transcription factor Nrf2 and NF-kB translocation, which may lead to protection against hepatic and neurological disorders, among others. Furthermore, purple-fleshed sweet potato and its by-products can play a dual role in food applications due to its attractive color and wide range of biological activities which enhance its nutritional profile. As a result, it is essential to harness the potential of the purple-fleshed sweet potato and its by-products that are generated during its processing through an appropriate agro-industrial valorization system.
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Affiliation(s)
| | | | | | | | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, Spain; (M.d.l.Á.R.); (J.Q.); (P.A.); (R.P.)
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Guo H, Cai Y, Ogawa Y, Shiraga K, Kondo N, Ogawa Y. Quantification of resistant starch content in rice after hydrothermal treatments using terahertz spectroscopy. Food Res Int 2024; 186:114400. [PMID: 38729703 DOI: 10.1016/j.foodres.2024.114400] [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: 01/17/2024] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
Since hydrothermal treatments can enhance resistant starch (RS) content in rice and provide health benefits when consumed, a less laborious and non-destructive method to determine RS content is needed. Terahertz (THz) spectroscopy is hypothesized as a suitable method to quantify RS content in rice after hydrothermal treatment with its sensitivity for the intermolecular forces increase in the formation of RS. In this study, we first used the traditional in vitro hydrolysis method to determine the content of RS in rice. Then, the potential of starch absorbance peaks to quantify RS content after three commonly used hydrothermal methods, soaking, mild heat-moisture treatment, and parboiling, was investigated. The second derivative intensities of the peak at 9.0, 10.5, 12.1, and 13.1 THz were confirmed as being correlated with RS content and showed the high accuracy to predict RS content in samples (R2 > 0.96). Our results indicate the RS content of hydrothermally treated rice can be accurately quantified using these peaks.
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Affiliation(s)
- Han Guo
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Yidi Cai
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8501, Japan
| | - Keiichiro Shiraga
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; PRESTO, Japan Science and Technology Agency, Kawaguchi 332-0012, Japan
| | - Naoshi Kondo
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Yuichi Ogawa
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
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Xue L, Wang Y, Fan Y, Jiang Z, Wei Z, Zhai H, He S, Zhang H, Yang Y, Zhao N, Gao S, Liu Q. IbNF-YA1 is a key factor in the storage root development of sweet potato. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2024; 118:1991-2002. [PMID: 38549549 DOI: 10.1111/tpj.16723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/19/2024] [Accepted: 03/05/2024] [Indexed: 06/14/2024]
Abstract
As a major worldwide root crop, the mechanism underlying storage root yield formation has always been a hot topic in sweet potato [Ipomoea batatas (L.) Lam.]. Previously, we conducted the transcriptome database of differentially expressed genes between the cultivated sweet potato cultivar "Xushu18," its diploid wild relative Ipomoea triloba without storage root, and their interspecific somatic hybrid XT1 with medium-sized storage root. We selected one of these candidate genes, IbNF-YA1, for subsequent analysis. IbNF-YA1 encodes a nuclear transcription factor Y subunit alpha (NF-YA) gene, which is significantly induced by the natural auxin indole-3-acetic acid (IAA). The storage root yield of the IbNF-YA1 overexpression (OE) plant decreased by 29.15-40.22% compared with the wild type, while that of the RNAi plant increased by 10.16-21.58%. Additionally, IAA content increased significantly in OE plants. Conversely, the content of IAA decreased significantly in RNAi plants. Furthermore, real-time quantitative reverse transcription-PCR (qRT-PCR) analysis demonstrated that the expressions of the key genes IbYUCCA2, IbYUCCA4, and IbYUCCA8 in the IAA biosynthetic pathway were significantly changed in transgenic plants. The results indicated that IbNF-YA1 could directly target IbYUCCA4 and activate IbYUCCA4 transcription. The IAA content of IbYUCCA4 OE plants increased by 71.77-98.31%. Correspondingly, the storage root yield of the IbYUCCA4 OE plant decreased by 77.91-80.52%. These findings indicate that downregulating the IbNF-YA1 gene could improve the storage root yield in sweet potato.
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Affiliation(s)
- Luyao Xue
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Yuxin Wang
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Yue Fan
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Zhicheng Jiang
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Zihao Wei
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Hong Zhai
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Shaozhen He
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Huan Zhang
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Yufeng Yang
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Ning Zhao
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Shaopei Gao
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Qingchang Liu
- Key Laboratory of Sweet Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Crop Genetic Improvement/Laboratory of Crop Heterosis & Utilization and Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, College of Agronomy & Biotechnology, China Agricultural University, Beijing, 100193, China
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Ren J, Dai J, Chen Y, Wang Z, Sha R, Mao J. Physiochemical characterization and ameliorative effect of rice resistant starch modified by heat-stable α-amylase and glucoamylase on the gut microbial community in T2DM mice. Food Funct 2024; 15:5596-5612. [PMID: 38722000 DOI: 10.1039/d3fo05456j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
In the presented study, natural rice containing high resistant starch content was used as a raw material to produce rice resistant starch (RRS) through enzymatic hydrolysis with heat-stable α-amylase and glucoamylase. The chemical composition, structural characteristics and in vitro glycemic index (GI) of RRS were evaluated. The effects of RRS at different doses on the body weight, serum biochemical levels, pathological indexes, production of short-chain fatty acids (SCFAs) in the gut and the intestinal microbial composition in T2DM mice were investigated. The results of physiochemical characterization indicated that, relative to rice flour, RRS mainly comprising resistant starch had higher crystallinity (25.85%) and a more stable structure, which contributed to its lower digestibility and decreased GI in vitro. Compared with the model control group, 1 g per kg BW and 2 g per kg BW oral gavage dosages of RRS effectively enhanced the SCFA productivity in the T2DM mouse gut, as well as alleviating T2DM symptoms, involving an increase in body weight, reduction in fasting blood glucose, total cholesterol, triglyceride, low-density lipoprotein cholesterol, alanine transaminase and aspartate aminotransferase, and an increase in serum insulin and high-density lipoprotein cholesterol. Besides, 1 g per kg BW and 2 g per kg BW dosages of RRS mitigated T2DM-induced pancreas damage. Furthermore, up-regulation in the abundance of probiotics (Lactobacillus, Ruminococcus, etc.) and down-regulation in the number of harmful bacteria (Desulfovibrio, Prevotella, etc.) were observed in all RRS-treated groups. In summary, this work suggested that RRS prepared using heat-stable α-amylase and glucoamylase could be a potential functional component for amelioration of T2DM applied in the fields of food and pharmaceutics.
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Affiliation(s)
- Jianing Ren
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Jing Dai
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Yue Chen
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Zhenzhen Wang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Ruyi Sha
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Jianwei Mao
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
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Flores-García FM, Morales-Sánchez E, Gaytán-Martínez M, de la Cruz GV, Méndez-Montealvo MGDC. Effect of electric field on physicochemical properties and resistant starch formation in ohmic heating processed corn starch. Int J Biol Macromol 2024; 266:131414. [PMID: 38582481 DOI: 10.1016/j.ijbiomac.2024.131414] [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: 12/22/2023] [Revised: 03/30/2024] [Accepted: 04/03/2024] [Indexed: 04/08/2024]
Abstract
This research investigated the impact of ohmic heating (OH) on the physicochemical properties and resistant starch formation in native corn starch. Electric field strengths (EFS) of 50, 75, and 100 V/cm were applied to native starch, at a starch-water ratio of 1:1 w/v. The conductivity of the medium is a crucial factor in ohmic heating. In this study, the conductivity values at 120 °C were measured at 1.5 mS/m. The study revealed two distinct outcomes resulting from the application of different EFS. Firstly, a thermal effect induced gelatinization, resulting in a reduction in the enthalpy of corn starch, an increase in the water absorption index (WAI) and the water solubility index (WSI), and a decrease in peak viscosity. Secondly, a non-thermal effect of OH was observed, leading to the electrolysis of certain starch compounds and water. This electrolysis process generated radicals (-OH) that interacted with starch components, augmenting the percentage of resistant starch. This increase was associated with elevated levels of carbonyl and carboxyl groups at 75 and 100 V/cm.
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Affiliation(s)
- Francisco M Flores-García
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, 76090 Santiago de Querétaro, Mexico
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, 76090 Santiago de Querétaro, Mexico.
| | - Marcela Gaytán-Martínez
- Posgrado en Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N. Col. Centro, 76010 Santiago de Querétaro, Mexico.
| | - Gonzalo Velázquez de la Cruz
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, 76090 Santiago de Querétaro, Mexico.
| | - Ma Guadalupe Del Carmen Méndez-Montealvo
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, 76090 Santiago de Querétaro, Mexico.
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Li J, Deng F, Han P, Ding Y, Cao J. Preparation of Resistant Starch Types III + V with Moderate Amylopullulanase and Its Effects on Bread Properties. Foods 2024; 13:1251. [PMID: 38672923 PMCID: PMC11049056 DOI: 10.3390/foods13081251] [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: 03/11/2024] [Revised: 04/17/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
The potential of PulY103A (a moderate amylopullulanase originating from Bacillus megaterium) for resistant starch production under moderate conditions (40 °C; a pH of 6.5) was investigated. PulY103A was much more suitable for pea resistant starch production with a high growth rate of 3.63. The pea resistant starch (PSpa) produced with PulY103A had lower levels of swelling power and solubility and a better level of thermostability than native pea starch (PSn) and autoclaved PS (PSa). The starch crystallinity pattern was B + V, which indicated that the PSpa belonged to RS types III + V. In addition, PSpa was used for breadmaking. The results showed that the bread quality was not significantly influenced compared to the control group when the content of PSpa was under 10% (p > 0.05). The bread supplemented with 10% PSpa had a significantly increased TDF content compared to that of the control (p < 0.05). Moreover, the in vitro mineral bioavailability of the bread sample was influenced gently compared to other dietary fibers, and the bread sample changed from a high-glycemic-index (GI) food to a medium-GI food corresponding to white bread at the same concentration of PSpa. These results indicated that PSpa is a good candidate for the production of dietary foods.
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Affiliation(s)
| | | | - Peng Han
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (J.L.); (F.D.); (Y.D.); (J.C.)
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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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Wang Z, Gao M, Kan J, Cheng Q, Chen X, Tang C, Chen D, Zong S, Jin C. Resistant Starch from Purple Sweet Potatoes Alleviates Dextran Sulfate Sodium-Induced Colitis through Modulating the Homeostasis of the Gut Microbiota. Foods 2024; 13:1028. [PMID: 38611336 PMCID: PMC11011479 DOI: 10.3390/foods13071028] [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: 02/26/2024] [Revised: 03/24/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
Ulcerative colitis (UC) is a complicated inflammatory disease with a continually growing incidence. In this study, resistant starch was obtained from purple sweet potato (PSPRS) by the enzymatic isolation method. Then, the structural properties of PSPRS and its protective function in dextran sulfate sodium (DSS)-induced colitis were investigated. The structural characterization results revealed that the crystallinity of PSPRS changed from CA-type to A-type, and the lamellar structure was totally destroyed during enzymatic hydrolysis. Compared to DSS-induced colitis mice, PSPRS administration significantly improved the pathological phenotype and colon inflammation in a dose-dependent manner. ELISA results indicated that DSS-induced colitis mice administered with PSPRS showed higher IL-10 and IgA levels but lower TNF-α, IL-1β, and IL-6 levels. Meanwhile, high doses (300 mg/kg) of PSPRS significantly increased the production of acetate, propionate, and butyrate. 16S rDNA high-throughput sequencing results showed that the ratio of Firmicutes to Bacteroidetes and the potential probiotic bacteria levels were notably increased in the PSPRS treatment group, such as Lactobacillus, Alloprevotella, Lachnospiraceae_NK4A136_group, and Bifidobacterium. Simultaneously, harmful bacteria like Bacteroides, Staphylococcus, and Akkermansia were significantly inhibited by the administration of a high dose of PSPRS (p < 0.05). Therefore, PSPRS has the potential to be a functional food for promoting intestinal health and alleviating UC.
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Affiliation(s)
| | | | - Juan Kan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.W.); (M.G.); (Q.C.); (X.C.); (C.T.); (D.C.); (S.Z.); (C.J.)
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11
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Dorneles MS, de Azevedo ES, Noreña CPZ. Effect of microwave followed by cooling on structural and digestive properties of pinhão starch. Int J Biol Macromol 2023; 253:126981. [PMID: 37729989 DOI: 10.1016/j.ijbiomac.2023.126981] [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: 04/18/2023] [Revised: 08/16/2023] [Accepted: 09/16/2023] [Indexed: 09/22/2023]
Abstract
To increase its resistant content, native pinhão starch was modified using a microwave (300 W, 90 s) and subsequently cooled at 4 °C for 4, 8, 16, 24, and 72 h. The results demonstrated that all starches exhibited a crystalline structure of type C, with decreased crystallinity after modification. In the modified samples, the ratio of peaks 1047/1022 cm-1 and 995/1022 cm-1, as identified by FTIR, indicated a reduction in the crystalline region and damage to the double helix structure of starch granules. DSC analysis revealed that modified starches had lower gelatinization temperature range values due to the presence of more homogeneous crystals. Rheological analyses showed that starch suspensions obtained exhibited pseudoplastic fluid behavior and gel-like viscoelastic structure formation, with higher storage moduli in samples with longer cooling times. The microwave-modified starch, cooled for 72 h, exhibited higher digestion resistance, resulting in a 43.6 % increase in resistant starch content and a 26.1 % decrease in rapidly digestible starch compared to native starch. The results highlight that the modification of native pinhão starch using a microwave, followed by cooling at 4 °C for 72 h, presents a promising method for increasing the resistant starch content.
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Affiliation(s)
- Mariane Santos Dorneles
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Eduarda Silva de Azevedo
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Caciano Pelayo Zapata Noreña
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil.
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12
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Luo M, Gong W, Zhang S, Xie L, Shi Y, Wu D, Shu X. Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content. FRONTIERS IN PLANT SCIENCE 2023; 14:1267281. [PMID: 38023836 PMCID: PMC10654750 DOI: 10.3389/fpls.2023.1267281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 10/16/2023] [Indexed: 12/01/2023]
Abstract
The content of resistant starch (RS) was considered positively correlated with the apparent amylose content (AAC). Here, we analyzed two Indica rice mutants, RS111 and Zhedagaozhi 1B, similar in high AAC and found that their RS content differed remarkably. RS111 had higher RS3 content but lower RS2 content than Zhedagaozhi 1B; correspondingly, cooked RS111 showed slower digestibility. RS111 had smaller irregular and oval starch granules when compared with Zhedagaozhi 1B and the wild type. Zhedagaozhi 1B showed a B-type starch pattern, different from RS111 and the wild type, which showed A-type starch. Meantime, RS111 had more fa and fb1 but less fb3 than Zhedagaozhi 1B. Both mutants showed decreased viscosity and swelling power when compared with the parents. RS111 had the lowest viscosity, and Zhedagaozhi 1B had the smallest swelling power. The different fine structures of amylopectin between RS111 and Zhedagaozhi 1B led to different starch types, gelatinization properties, paste viscosity, and digestibility. In addition to enhancing amylose content, modifications on amylopectin structure showed great potent in breeding rice with different RS2 and RS3 content, which could meet the increasing needs for various rice germplasms.
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Affiliation(s)
- Mingrui Luo
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
- Life Science and Technology Center, China National Seed Group Co., Ltd., Wuhan, China
| | - Wanxin Gong
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Siyan Zhang
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Lanyu Xie
- Life Science and Technology Center, China National Seed Group Co., Ltd., Wuhan, China
| | - Yitao Shi
- Life Science and Technology Center, China National Seed Group Co., Ltd., Wuhan, China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
- Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
- Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
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13
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Zheng F, Xu Q, Zeng S, Zhao Z, Xing Y, Chen J, Zhang P. Multi-scale structural characteristics of black Tartary buckwheat resistant starch by autoclaving combined with debranching modification. Int J Biol Macromol 2023; 249:126102. [PMID: 37541464 DOI: 10.1016/j.ijbiomac.2023.126102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 07/08/2023] [Accepted: 07/31/2023] [Indexed: 08/06/2023]
Abstract
The impact of autoclaving or autoclave-debranching treatments on the multi-scale structure of resistant starch (RS) and the relationship with starch digestion remains unclear, despite their widespread use in its preparation. This work investigated the relationship between RS structure in black Tartary buckwheat and its digestibility by analyzing the effects of autoclaving and autoclave-debranching combined treatments on the multi-scale structure of RS. The results showed that black Tartary buckwheat RS exhibited a more extensive honeycomb-like network structure and enhanced thermal stability than either black Tartary buckwheat native starch (BTBNS) or common buckwheat native starch (CBNS). Autoclaving and autoclaving-debranching converted A-type native starch to V-type and possibly the formation of flavonoid-starch complexes. Autoclaving treatment significantly increased the proportion of short A chain (DP 6-12) and the amylose (AM) content, reduced the viscosity and the total crystallinity. Notably, the autoclave-debranching co-treatment significantly enhanced the resistance of starch to digestion, promoted the formation of perfect microcrystallines, and increased the AM content, short-range ordered degree, and the proportion of long B2 chain (DP 25-36). This study reveals the relationship between the multi-scale structure and digestibility of black Tartary buckwheat RS by autoclaving combined with debranching modification.
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Affiliation(s)
- Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Shanshan Zeng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zixian Zhao
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | | | - Ping Zhang
- Huantai Biotechnology Co., Ltd., Chengdu 610225, China
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14
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Thakur M, Rai AK, Singh SP. Structural Characteristics, Physicochemical Properties, and Digestibility Analysis of Resistant Starch Type-V Prepared from Debranched Corn Starch and Fatty Acid Complexation. ACS OMEGA 2023; 8:25799-25807. [PMID: 37521665 PMCID: PMC10373469 DOI: 10.1021/acsomega.3c01093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Accepted: 06/23/2023] [Indexed: 08/01/2023]
Abstract
Corn starch was gelatinized and treated with a metagenomic type 1 pullulanase (PulM), increasing the proportion of linear glucan chains. The debranched corn starch (DCS), containing amylose helices, was subjected to complexation with fatty acid molecules at moderate temperatures (50-60 °C). The amylose-lipid complexes prepared using saturated fatty acids, e.g., capric acid (CA) and lauric acid (LA), displayed higher CI values as compared to that of unsaturated fatty acid compounds, e.g., undecylenic acids (UAs) and oleic acid (OA). The DCS-fatty acid complex was estimated to contain about 14% of rapidly digested starch (RDS), 26% of slowly digested starch (SDS), and 60% of resistant starch V (RS-5). RS-5 samples exhibited high resistance toward digestive enzymatic hydrolysis. The surface microdetails of RS-5 were examined by scanning electron microscopy (SEM), depicting small spherulite-like structural aggregates. X-ray diffraction pattern analysis estimated about 46% of the crystallinity of RS-5. Thermal attributes of RS-5 were examined by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) analysis, depicting the increase in melting enthalpies after the complexation of fatty acid molecules with debranched corn starch. Comparative DSC thermograms divulged a relatively higher stability of RS-5 as compared to that of RS-3. The findings advocated the potentiality of RS-5 (nondigestible DCS-LA complex) as a functional, valuable ingredient in the food industry.
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Affiliation(s)
- Monika Thakur
- Center
of Innovative and Applied Bioprocessing (DBT-CIAB), A National Institute of DBT, Govt. of India, SAS Nagar, Sector 81, Mohali 140306, India
| | - Amit K. Rai
- National
Agri-Food Biotechnology Institute (DBT-NABI), A National Institute of DBT, Govt. of India, SAS Nagar, Sector 81, Mohali 140306, India
| | - Sudhir P. Singh
- Center
of Innovative and Applied Bioprocessing (DBT-CIAB), A National Institute of DBT, Govt. of India, SAS Nagar, Sector 81, Mohali 140306, India
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15
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Kumar R, Lal MK, Tiwari RK, Chourasia KN, Kumar A, Kumar R, Sharma S, Singh B. Investigating the Interplay between Tomato Leaf Curl New Delhi Virus Infection, Starch Metabolism and Antioxidant Defence System in Potato ( Solanum tuberosum L.). Antioxidants (Basel) 2023; 12:1447. [PMID: 37507984 PMCID: PMC10376058 DOI: 10.3390/antiox12071447] [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: 06/26/2023] [Revised: 07/10/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The potato apical leaf curl disease is caused by tomato leaf curl New Delhi virus-potato (ToLCNDV-potato), which severely alters a plant's starch metabolism, starch hydrolysing enzymes, and antioxidant mechanism. In this study, the result suggested that ToLCNDV-potato significantly (p < 0.01) affected the morphological parameters and photosynthetic pigment system in both the cultivars of potato, viz., Kufri Pukhraj (susceptible) and Kufri Bahar (tolerant). However, the impact of ToLCNDV-potato was lower in Kufri Bahar. Moreover, the viral infection in potato showed significant (p < 0.01) enhancement in the leakage of plant oxidative metabolites such as proline and malondialdehyde (MDA) which was further confirmed with higher electrolyte leakage. The viral infection imbalance of starch metabolism in the leaves ultimately affects the carbohydrate profile. ToLCNDV-potato significantly lowered starch synthesis, enhanced the accumulation of sucrose, glucose, fructose and-which was further validated by enzymatic estimation of β-amylase-α-amylase and phosphorylase activity in the leaves of both cultivars. The antioxidant enzymes, viz., catalase, ascorbate peroxidase, and superoxide dismutase, were reported to be enhanced in both the cultivars due to ToLCNDV-potato infection. The higher enhancement of antioxidant enzyme activity was observed in Kufri Bahar, which signifies its resistant attributes. These findings in the potato plant broaden our understanding of the regulatory mechanisms of starch metabolism and antioxidant activity and provide proof of concept for breeding potato for ToLCNDV-potato tolerance.
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Affiliation(s)
- Ravinder Kumar
- ICAR-Central Potato Research Institute, Shimla 171001, Himachal Pradesh, India
| | - Milan Kumar Lal
- ICAR-Central Potato Research Institute, Shimla 171001, Himachal Pradesh, India
| | - Rahul Kumar Tiwari
- ICAR-Central Potato Research Institute, Shimla 171001, Himachal Pradesh, India
| | - Kumar Nishant Chourasia
- ICAR-Central Research Institute for Jute and Allied Fibres, Barrackpore 700121, West Bengal, India
| | - Awadhesh Kumar
- ICAR-National Rice Research Institute, Cuttack 753006, Odisha, India
| | - Rakesh Kumar
- ICAR-Central Potato Research Institute, Shimla 171001, Himachal Pradesh, India
| | - Shivangi Sharma
- ICAR-Central Potato Research Institute, Shimla 171001, Himachal Pradesh, India
| | - Brajesh Singh
- ICAR-Central Potato Research Institute, Shimla 171001, Himachal Pradesh, India
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16
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Zhang G, Xuan Y, Lyu F, Ding Y. Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture. Int J Biol Macromol 2023; 242:124594. [PMID: 37116848 DOI: 10.1016/j.ijbiomac.2023.124594] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 04/17/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
Effects of heat moisture treatment (HMT), extrusion treatment (ET), and the combination treatment (HMT-ET) on microstructural, physicochemical properties, and starch digestibility of brown rice flour (BRF) were investigated. With a rise in resistant starch (RS), melting temperature, and a decrease in swelling capacity (SC), peak viscosity, and apparent amylose content (AAC), the HMT-ET BRF showed a significant lower expected glycemic index (eGI) than HMT and ET. XRD and FTIR results showed ET, HMT-ET caused the transition of starch crystals from amorphous to crystalline region, suggesting the formation of the starch-lipid complex. The analysis of DSC and RVA proved HMT-ET flours induced starch gelatinization and inhibited the starch retrogradation of BRF compared with the other three flours. Correlation analysis suggested that the combined effect of HMT and ET was response for the changes in physicochemical properties and reduction of in vitro starch digestibility. Overall, the BRF after HMT-ET with improved physicochemical properties and starch digestibility could be better utilized as a good substitute for carbohydrate sources.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yang Xuan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
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17
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Wang M, Liu G, Li J, Wang W, Hu A, Zheng J. Structural and physicochemical properties of resistant starch under combined treatments of ultrasound, microwave, and enzyme. Int J Biol Macromol 2023; 232:123331. [PMID: 36682665 DOI: 10.1016/j.ijbiomac.2023.123331] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 01/04/2023] [Accepted: 01/15/2023] [Indexed: 01/20/2023]
Abstract
The structural characteristics and physicochemical properties of native corn starch (NCS) and resistant starch (RS) prepared by enzymatic hydrolysis (RS-E), microwave-enzymatic hydrolysis (RS-ME), ultrasound assisted enzymatic hydrolysis (RS-UE), and microwave-ultrasound assisted enzymatic hydrolysis (RS-MUE) were investigated. The results showed that the combined treatments of ultrasound, microwave, and enzyme resulted in increases in RS content, amylose content, and solubility with a decrease in swelling power. RS-MUE exhibited the lowest digestibility, with a 41.71 % RS content. Particle-size distribution and scanning electron microscopy analyses demonstrated that RS samples exhibited larger granule sizes and rougher surfaces with irregular shapes. The Fourier transform infrared spectroscopy and X-ray diffraction pattern analysis demonstrated that no new groups were created during the modification processes, the crystal structure of all RS samples changed from A to B + V, and the short-range order and relative crystallinity of RS-E, RS-ME, RS-UE, and RS-MUE increased. RS-MUE exhibited the highest molecular order R1047/1022 value (0.8769) and relative crystallinity (45.54 %). These results suggested that the new technology combining microwave, ultrasound, and enzyme for improving RS content is effective and has potential for application in the production of RS and low glycemic index foods.
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Affiliation(s)
- Mengting Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Guangxin Liu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jing Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wei Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Jie Zheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
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18
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Jiang S, Cen J, Zhou Y, Wang Y, Wu D, Wang Z, Sun J, Shu X. Physicochemical characterizations of five Dioscorea alata L. starches from China. Int J Biol Macromol 2023; 237:124225. [PMID: 36990403 DOI: 10.1016/j.ijbiomac.2023.124225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 03/23/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023]
Abstract
D. alata is an important edible and medicinal plant in China. Its tuber is rich in starch but the understanding of the physiochemical properties of D. alata starch is limited. In order to explore the processing and application potential of different D. alata accessions in China, five kinds of D. alata starch (LY, WC, XT, GZ, SM) were isolated and characterized. The study showed that D. alata tubers contained abundant starch, enriched in amylose and resistant starch (RS). D. alata starches showed B-type or C-type diffraction pattern, had higher RS content and gelatinization temperature (GT), lower fa and viscosity when compared to D. opposita, D. esculenta, and D. nipponica. Among D. alata starches, D. alata (SM) showing the C-type diffraction pattern, had the lowest proportion of fa with 10.48 %, the highest amylose, RS2 and RS3 content of 40.24 %, 84.17 % and 10.48 % respectively, and the highest GT and viscosity. The results indicated that D. alata tubers are potential sources for novel starch with high amylose and RS content, and provided a theoretical basis for further utilizations of D. alata starch in food processing and industry application.
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Affiliation(s)
- Shuo Jiang
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Jinxi Cen
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Yufeng Zhou
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Yin Wang
- Institute of Rural Development, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Zhi'an Wang
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, China
| | - Jian Sun
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, China.
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China.
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19
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Costa NDA, Silveira LR, Amaral EDP, Pereira GC, Paula DDA, Vieira ÉNR, Martins EMF, Stringheta PC, Leite Júnior BRDC, Ramos AM. Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties. Food Res Int 2023; 164:112367. [PMID: 36737954 DOI: 10.1016/j.foodres.2022.112367] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 12/10/2022] [Accepted: 12/24/2022] [Indexed: 01/05/2023]
Abstract
Different plant products and co-products have been studied as wall materials for the microencapsulation of probiotics due to the need for new lost-cost, abundant, and natural materials. In this study, microparticles were developed by spray drying using different combinations of conventional materials such as maltodextrin, pectin, gelatin, and agar-agar with unconventional materials such as sweet potato flour to microencapsulate Lactiplantibacillus plantarum. The microparticles obtained were evaluated for encapsulation efficiency, thermal resistance, and rupture test. The most resistant microparticles were characterized and evaluated for probiotic viability during storage and survival to in vitro gastrointestinal conditions. Microparticles A (10 % maltodextrin, 5 % sweet potato flour, and 1 % pectin) and B (10 % maltodextrin, 4 % sweet potato flour, and 2 % gelatin) showed high thermal resistance (>59 %) and survival in acidic conditions (>80 %). L. plantarum in microparticles A and B remained viable with counts > 6 log CFU.g-1 for 45 days at 8 °C and -18 °C and resisted in vitro gastrointestinal conditions after processing with counts of 8.38 and 9.10 log CFU.g-1, respectively. Therefore, the selected microparticles have great potential for application in different products in the food industry, as they promote the protection and distribution of probiotic microorganisms.
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Affiliation(s)
- Nataly de Almeida Costa
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil.
| | | | - Ester de Paula Amaral
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil
| | | | | | | | - Eliane Maurício Furtado Martins
- Department of Food Science and Technology (DCTA), Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Av. Dr. José Sebastião da Paixão - Lindo Vale, 36180-000 Rio Pomba, Minas Gerais, Brazil
| | - Paulo César Stringheta
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil
| | | | - Afonso Mota Ramos
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil
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20
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Bodjrenou DM, Li X, Lu X, Lei S, Zheng B, Zeng H. Resistant starch from sweet potatoes: Recent advancements and applications in the food sector. Int J Biol Macromol 2023; 225:13-26. [PMID: 36481330 DOI: 10.1016/j.ijbiomac.2022.12.002] [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: 09/04/2022] [Revised: 11/20/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
In tropical and subtropical areas, tuber and root crops are staple foods and a key source of energy. Sweet potato (SP) is currently regarded as one of the world's top ten foods because of its diverse sizes, shapes, color, and health benefits. The resistant starch (RS) content of SP is substantial. It is predicted to become the cheapest item in the food industry due to its extensive variety, food stability, emulsifier and fat substitution capabilities, and as filler. As a result, interest in SP-sourced RS has recently increased. Due to their unique nutritional and functional qualities, novelty has become a popular research focus in recent years. This review will summarize the current understanding of SP starch components and their impact on the technological and physicochemical properties of produced starch for commercial viability. The importance of sweet potato RS in addressing future RS demand sustainability is emphasized. SPs are a viable alternative to tubers as a sustainable raw material for RS production. It has an advantage over tubers because of its intrinsic nutritional value and climatic endurance. Thermal, chemical, and enzymatic treatments are effective RS manufacturing procedures. The adaptability of sweet potato RS allows for a wide range of food applications.
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Affiliation(s)
- David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaodan Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Suzhen Lei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Honliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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Xu Q, Zheng F, Yang P, Tu P, Xing Y, Zhang P, Liu H, Liu X, Bi X. Effect of autoclave-cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat. J Food Sci 2023; 88:315-327. [PMID: 36510380 DOI: 10.1111/1750-3841.16417] [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: 08/30/2022] [Revised: 11/08/2022] [Accepted: 11/22/2022] [Indexed: 12/15/2022]
Abstract
A starch-rich portion is produced as a by-product of black Tartary buckwheat processing. The effect of enzymatic combined with autoclaving-cooling cycles (one, two, or three times) on the physicochemical and structural properties of black Tartary buckwheat type 3 resistant starch (BRS) was evaluated. The autoclaving-cooling cycles enhanced solubility and reduced swelling, with the BRS content increasing from 14.12% to 25.18%. The high crystallinity of the BRS reflected a high molecular order. However, increasing the number of autoclaving-cooling cycles did not result in higher BRS content. The highest BRS yield in the autoclaved starch samples was 25.18% after double-autoclaving-cooling cycles. Furthermore, the autoclaving-cooling cycles altered the crystalline structure of black Tartary buckwheat, and the subsequent crystallinity changed from 36.33% to 42.05% to 38.27%. Fourier-transform infrared spectroscopy shows that the number of cycles results in more efficient double-helical packing within the crystalline lamella. Principal component analysis showed that the autoclaving-cooling cycle treatment leads to significant changes in the molecular structure of resistant starch (RS). These results indicated that autoclaving-cooling cycles might be a feasible way for producing RS from black Tartary buckwheat starch with better structural stability to expand their application range.
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Affiliation(s)
- Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Yang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Tu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Zhang
- Huantai Biotechnology Co., Ltd., Chengdu, China
| | - Hong Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiaocui Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
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22
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Shen C, Chen W, Li C, Chen X, Cui H, Lin L. 4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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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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24
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Liu Y, Jiang F, Du C, Li M, Leng Z, Yu X, Du SK. Optimization of Corn Resistant Starch Preparation by Dual Enzymatic Modification Using Response Surface Methodology and Its Physicochemical Characterization. Foods 2022; 11:2223. [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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Affiliation(s)
| | | | | | | | | | | | - Shuang-Kui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, China; (Y.L.); (F.J.); (C.D.); (M.L.); (Z.L.); (X.Y.)
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25
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Cationic starch modified bentonite-alginate nanocomposites for highly controlled diffusion release of pesticides. Int J Biol Macromol 2022; 213:123-133. [DOI: 10.1016/j.ijbiomac.2022.05.148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/30/2022] [Accepted: 05/20/2022] [Indexed: 11/21/2022]
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26
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Hervelly, Djali M, Sukarminah E, Rialita T. The Effect of Fermentation Time and Consortium Starter Bacteria on Psycochemical Properties of Modified Purple Sweet Potato Flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16522] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hervelly
- Student at Department of Food Technology, Faculty of Agriculture, Universitas Padjadjaran, Bandung, Indonesia, 2Promotor at Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran Bandung Indonesia
| | | | - Een Sukarminah
- Co‐promotor at Department of Food Technology, Universitas Padjadjaran Bandung Indonesia
| | - Tita Rialita
- Co‐promotor at Department of Food Technology, Universitas Padjadjaran Bandung Indonesia
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27
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Wang J, Li A, Hu J, Zhang B, Liu J, Zhang Y, Wang S. Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles. Front Nutr 2022; 9:823432. [PMID: 35252303 PMCID: PMC8891372 DOI: 10.3389/fnut.2022.823432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Accepted: 01/05/2022] [Indexed: 01/05/2023] Open
Abstract
The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.
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Affiliation(s)
- Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Ang Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jiaqiang Hu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Bowei Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jingmin Liu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
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