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Abedi E, Kaveh S, Mohammad Bagher Hashemi S. Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency. Food Chem 2024; 437:137903. [PMID: 37931423 DOI: 10.1016/j.foodchem.2023.137903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 10/22/2023] [Accepted: 10/27/2023] [Indexed: 11/08/2023]
Abstract
α-Amylase is an endo-enzyme that catalyzes the hydrolysis of starch into shorter oligosaccharides. α-Amylase plays a crucial role in various industries. Manipulated α-amylases are of particular interest due to their remarkable amylolysis efficiency and thermostability for large-scale biotechnological processes. The retained catalytic activity of enzymes is decreased according to extreme pH, temperature, pressure, and chemical reagents. Broad industrial applications of α-amylases need special properties such as stability against temperature, pH, and chelators, and also attain reusability, desirable enzymatic activity, efficiency, and selectivity. Considering the biotechnological importance of α-amylase, its high stability is the most critical challenge for its economic viability. Therefore, improving its functionality and stability recently gained much interest. To achieve this purpose, various emerging technologies in combination with conventional methods on α-Amylases with different sources have been conducted. The present review is an attempt to summarize the effect of various conventional methods and emerging technologies employed to date on α-amylase secondary structure, thermal stability, and performance.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Shima Kaveh
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
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Roohi R, Abedi E, Mohammad Bagher Hashemi S. Ultrasound-assisted starch hydrolyzing by alpha-amylase: Implementation of computational fluid dynamics, acoustic field determination, and rheology modeling. ULTRASONICS SONOCHEMISTRY 2024; 103:106785. [PMID: 38309046 PMCID: PMC10848137 DOI: 10.1016/j.ultsonch.2024.106785] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/15/2024] [Accepted: 01/23/2024] [Indexed: 02/05/2024]
Abstract
The study aimed to optimize the ultrasonic-assisted modification (UAM) of corn and potato starch by assessing the influence of ultrasound geometry, power, and frequency on the fluid flow for sonicated starch to achieve porous starch with a higher degree of hydrolyzing by α-amylase. This assessment was conducted through mathematical modeling and 3D computational fluid dynamics (CFD) simulations. The ultrasonic pressure field is determined by the solution of the non-linear Westervelt equation in the frequency domain. Then, the obtained field is utilized to simulate the dissipated power and flow field characteristics. According to the results obtained from the Rapid Visco Analyzer (RVA), it was observed that the peak and final viscosity of hydrolyzed sonicated starch were less than hydrolyzed native starch. This decrease in viscosity indicates a breakdown of the starch structure, leading to a more fluid-like consistency. The shear rate and shear stress data are used for rheology modeling. The fluid's viscosity is represented based on three models of Herschel-Bulkley, Casson, and Power law (Ostwald-de Waele). The magnitude of yield shear stress at low shear rates, the shear-thinning behavior, and the nearly Newtonian fluid nature at high shear rates are extracted from the viscosity models. The surfaces of the starch granules were analyzed using scanning electron microscopy (SEM) revealed that sonication treatments caused damage, cracks, and porosity on the surfaces of the starch granules which were prone to amylolytic enzymes. This indicates that the structural integrity of the granules was compromised and facilitated enzyme penetration. This study proposes that ultrasonication can be utilized to produce damaged starch, which is susceptible to hydrolysis by α-amylase. This approach holds the potential for reducing enzyme consumption in various industries.
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Affiliation(s)
- Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
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Putra ON, Musfiroh I, Elisa S, Musa M, Ikram EHK, Chaidir C, Muchtaridi M. Sodium Starch Glycolate (SSG) from Sago Starch ( Metroxylon sago) as a Superdisintegrant: Synthesis and Characterization. Molecules 2023; 29:151. [PMID: 38202734 PMCID: PMC10779860 DOI: 10.3390/molecules29010151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 12/16/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
The characteristics of sago starch exhibit remarkable resemblances to those of cassava, potato, and maize starches. This review intends to discuss and summarize the synthesis and characterization of sodium starch glycolate (SSG) from sago starch as a superdisintegrant from published journals using keywords in PubMed, Scopus, and ScienceDirect databases by Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA 2020). There are many methods for synthesizing sodium starch glycolate (SSG). Other methods may include the aqueous, extrusion, organic solvent slurry, and dry methods. Sago starch is a novel form of high-yield starch with significant development potential. After cross-linking, the phosphorus content of sago starch increases by approximately 0.3 mg/g, corresponding to approximately one phosphate ester group per 500 anhydroglucose units. The degree of substitution (DS) of sodium starch glycolate (SSG) from sago ranges from 0.25 to 0.30; in drug formulations, sodium starch glycolate (SSG) from sago ranges from 2% to 8% w/w. Higher levels of sodium starch glycolate (SSG) (2% and 4% w/w) resulted in shorter disintegration times (within 1 min). Sago starch is more swellable and less enzymatically digestible than pea and corn starch. These investigations demonstrate that sago starch is a novel form of high-yield starch with tremendous potential for novel development as superdisintegrant tablets and capsules.
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Affiliation(s)
- Okta Nama Putra
- Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Padjadjaran University, Jatinangor 45363, West Java, Indonesia; (O.N.P.); (I.M.)
- Research Centre for Agroindustry, National Research and Innovation Agency (BRIN), Cibinong 16912, West Java, Indonesia; (S.E.); (M.M.)
| | - Ida Musfiroh
- Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Padjadjaran University, Jatinangor 45363, West Java, Indonesia; (O.N.P.); (I.M.)
| | - Sarah Elisa
- Research Centre for Agroindustry, National Research and Innovation Agency (BRIN), Cibinong 16912, West Java, Indonesia; (S.E.); (M.M.)
| | - Musa Musa
- Research Centre for Agroindustry, National Research and Innovation Agency (BRIN), Cibinong 16912, West Java, Indonesia; (S.E.); (M.M.)
| | - Emmy Hainida Khairul Ikram
- Centre for Dietetics Studies and Integrated Nutrition Science and Therapy Research Group (INSPIRE), Faculty of Health Sciences, Universiti Teknologi MARA Cawangan Selangor Kampus Puncak Alam, Bandar Puncak Alam 42300, Selangor, Malaysia;
| | - Chaidir Chaidir
- Research Center for Pharmaceutical Ingredient and Traditional Medicine, National Research and Innovation Agency, Cibinong 16912, West Java, Indonesia;
| | - Muchtaridi Muchtaridi
- Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Padjadjaran University, Jatinangor 45363, West Java, Indonesia; (O.N.P.); (I.M.)
- Research Collaboration Centre for Radiopharmaceuticals Theranostic, National Research and Innovation Agency (BRIN), Jl. Soekarno KM-21, Sumedang 45363, West Java, Indonesia
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Ultrasound-assisted activation amylase in the presence of calcium ion and effect on liquefaction process of dual frequency ultrasonicated potato starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01875-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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