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Cai M, Zhang Y, Cao H, Li S, Zhang Y, Huang K, Song H, Guan X. Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties. Carbohydr Polym 2024; 343:122412. [PMID: 39174077 DOI: 10.1016/j.carbpol.2024.122412] [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: 04/25/2024] [Revised: 06/04/2024] [Accepted: 06/16/2024] [Indexed: 08/24/2024]
Abstract
As one of the crucial components of the food system, starch can be hydrolyzed into glucose after gastrointestinal digestion, so regulating its digestive properties is vital for maintaining health. Microwaves can promote the rearrangement of intramolecular structure of starch, thus improving its physicochemical properties, enhancing its slowly digestible features, and expanding its scope of application. This review zooms in describing recent research results concerning the effects of microwave treatment on the multi-scale structure and physicochemical properties of starch and summarizing the patterns of these changes. Furthermore, the changes in starch structure, resistant starch content, and glycemic index after digestion are pointed out to gain an insight into the enhancement of starch slowly digestible properties by microwave treatment. The resistance of starch to enzymatic digestion may largely hinge on the specific structures formed during microwave treatment. The multi-level structural evolutions of starch during digestion endow it with the power to resist digestion and lower the glycemic index. The properties of starch dictate its application, and these properties are highly associated with its structure. Consequently, understanding the structural changes of microwave-modified starch helps to prepare modified starch with diversified varieties and functional composites.
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Affiliation(s)
- Mengdi Cai
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Sen Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Ying Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China.
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Li H, Wang N, Zhang D, Wu J, Tan S, Li Y, Zhang N, Yang L, Wang X. Comparative study on the structure characterization and activity of RS5 made from Canna edulis native starch and high-amylose corn starch. Int J Biol Macromol 2024; 271:132340. [PMID: 38816293 DOI: 10.1016/j.ijbiomac.2024.132340] [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: 01/09/2024] [Revised: 05/06/2024] [Accepted: 05/11/2024] [Indexed: 06/01/2024]
Abstract
In this study, the high amylose corn starch and Canna edulis native starch were compounded with lauric acid and fermented by human fecal inoculation in vitro. Changes in beneficial metabolite profile and microbiota composition were evaluated. The structural properties showed that both NS-12C and HAMS-12C formed V-shaped crystals under the same preparation method, but NS-12C had a higher composite index and resistance content than HAMS-12C. At the end of fermentation, the starch-lauric acid complexes prepared from the two types of starch significantly promoted the formation of short-chain fatty acids and the contents of acetic acid, butyric acid and valeric acid produced by NS-12C were higher than those of HAMS-12C(p>0.05). HAMS-12C and NS-12C both increased the relative abundance of Blautia. Notably, NS-12C also increased the relative abundance of beneficial bacteria Bifidobacterium and Meganomas, while HAMS-12C did not. These results suggested that this effect may be related to starch type and provide a basis for designing and producing functional foods to improve intestinal health in Canna edulis native starch.
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Affiliation(s)
- Houxier Li
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Nan Wang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Dachuan Zhang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Jiahui Wu
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Shuting Tan
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Yan Li
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Nan Zhang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Li Yang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Xueyong Wang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China.
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Zhou X, Huang T, Deng S, Liu H, Yu W. Variations in the effects of extrusion treatments and ferulic acid addition on starch digestibility with different botanical backgrounds. Carbohydr Polym 2024; 329:121768. [PMID: 38286543 DOI: 10.1016/j.carbpol.2023.121768] [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: 09/29/2023] [Revised: 11/29/2023] [Accepted: 12/29/2023] [Indexed: 01/31/2024]
Abstract
In the current study, the effects of extrusion using a haake rheometer with a twin-roll mixer, with and without FA addition, on the structures and in vitro digestibility of starches from different sources were investigated. After extruding for 15 min at 90 °C with a moisture content of 40 %, no matter FA was added or not, lager Ap molecules were preferentially debranched, while Am with longer CL were depolymerized simultaneously, resulting to reduced averaged molecular size of Ap and shortened Am chains. Of all starches, regardless of their botanical backgrounds, although synergic effects were found between extrusion and FA addition on reducing their relative crystallinity and the ordered structures, distinctly different effects on the in vitro digestibility of these starches have also been observed especially regarding the digestion of starch branches with DP > 10 Particularly, the Am chains with DP 10-1000 was remaining undigested when FA was added. This study provides important information concerning how to adjust starch digestibility into a healthy range through altering the starch structures using extrusion technique with the addition of phytochemicals or not.
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Affiliation(s)
- Xianglong Zhou
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Shulin Deng
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China.
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China.
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