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Sun S, Li R, Sun D, Guo L, Cui B, Zou F. Improving paste stabilities of cassava starch through molecular density after maltogenic amylase and transglucosidase. Food Chem 2025; 462:140993. [PMID: 39197246 DOI: 10.1016/j.foodchem.2024.140993] [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: 02/20/2024] [Revised: 08/22/2024] [Accepted: 08/23/2024] [Indexed: 09/01/2024]
Abstract
To improve paste stability of cassava starch, including acid resistance, high-temperature shear resistance and freeze-thaw stability, cassava starch was modified by sequential maltogenic amylase and transglucosidase to form an optimally denser structure, or branched density (12.76 %), molecular density (15.17 g/mol/nm3), and the proportions of short-branched chains (41.41 % of A chains and 44.01 % of B1 chains). Viscosity stability (88.52 %) of modified starch was higher than that (64.92 %) of native starch. After acidic treatment for 1 h, the viscosity of modified starch and native starch decreased by 56.53 % and 65.70 %, respectively. Compared to native starch, modified starch had lower water loss in freeze-thaw cycles and less viscosity reduction during high-temperature and high-shear processing. So, the appropriate molecular density and denser molecule structure enhanced paste stabilities of modified starch. The outcome expands the food and non-food applications of cassava starch.
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Affiliation(s)
- Shuo Sun
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Ruobing Li
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dengyue Sun
- State Key Laboratory of Biobased Material and Green Papermaking, College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Li Guo
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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Wang Y, Bai Y, Dong J, Liu J, Jin Z. Deciphering the structural and functional characteristics of an innovative small cluster branched α-glucan produced by sequential enzymatic synthesis. Carbohydr Polym 2023; 310:120696. [PMID: 36925237 DOI: 10.1016/j.carbpol.2023.120696] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/24/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023]
Abstract
Highly branched α-glucan (HBAG) proved to be a promising material as an osmotic agent in peritoneal dialysis solutions. However, high resistance of HBAG to amylolytic enzymes might be a potential drawback for peritoneal dialysis due to its high degree of branching (20-30 %). To address this issue, we designed a small-clustered α-glucan (SCAG) with a relatively low molecular weight (Mw) and limited branching. Structural characteristics revealed that SCAG was successfully synthesized by modifying waxy rice starch (WRS) using sequential maltogenic α-amylase (MA) and starch branching enzyme (BE). The Mw of SCAG was 1.40 × 105 Da, and its (α1 → 6) bonds ratio was 8.93 %, which was below that of HBAG. A relatively short branch distribution was observed in SCAG (CL = 6.27). Short-range orderliness of WRS was reduced from 0.749 to 0.322 with the MABE incubation. Additionally, SCAG had an extremely low viscosity (~12 cP) and nearly no retrogradation. Although the resistance of SCAG to amylolytic enzymes was enhanced by 15.22 % compared with native WRS, the extent was significantly lower than that of HBAG in previous studies. These new findings demonstrate the potential of SCAG as a novel functional α-glucan in food and pharmaceutical applications.
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Affiliation(s)
- Yanli Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Jingjing Dong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Jialin Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
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3
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Zhao D, Zhang K, Guo D, Tong X. Effect of tea polyphenols on the physicochemical, structural and digestive properties of modified high amylose corn starch. Food Funct 2023. [PMID: 37191069 DOI: 10.1039/d2fo04089a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
In this study, starch-polyphenol complexes (CES-TPS complexes) were prepared using various ratios (0%, 2%, 4%, 6%, 8%, and 10%, based on starch) of tea polyphenols (TPS) and high amylose corn starch (HACS) pretreated with starch branching enzyme (SBE). It was aimed to determine the effects of TPS on the physicochemical and structural properties and digestibility of the CES-TPS complexes. Scanning electron microscopy and laser particle size analysis showed that the addition of a moderate amount of TPS will reinforce interaction force, while excessive TPS will cause a loose structural morphology, leading to an increase in starch particle size. Thermal property analysis indicated that SBE pre-treatment decreased TO, TP and TC of HACS, and the gelatinization temperature was further reduced after adding TPS. The digestion of CES-TPS complexes was investigated using an Artificial Gut analyzer; the predicted glycemic index of starch samples decreased with the addition of a low concentration of TPS (2-6%), while there was a significant increment in the pGI of starch samples when a high concentration of TPS (8-10%) was added. XRD analysis showed that the relative crystallinity of the CES-TPS complexes further increased to 21.91% and then decreased to 19.38% with the increase of TPS concentration. The ratios of 1047/1022 cm-1 presented the opposite trend to that determined by FT-IR.
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Affiliation(s)
- Di Zhao
- Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China.
- Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China
| | - Kangyi Zhang
- Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China.
- Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China
| | - Dongxu Guo
- Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China.
- Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China
| | - Xiaofeng Tong
- Henan Agricultural University, Zhengzhou 450002, China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China
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4
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Chien HI, Tsai YH, David Wang HM, Dong CD, Huang CY, Kuo CH. Extrusion puffing pretreated cereals for rapid production of high-maltose syrup. Food Chem X 2022; 15:100445. [PMID: 36211773 PMCID: PMC9532787 DOI: 10.1016/j.fochx.2022.100445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 09/02/2022] [Accepted: 09/12/2022] [Indexed: 11/28/2022] Open
Abstract
Extrusion puffing of cereals improved their water solubility and gelatinization. FTIR-ATR study revealed structural differences between native and puffed cereals. Extrusion puffing highly enhanced the efficiency of saccharification. The extruded-puffed cereals had a higher Vmax/Km value as compared to native. Extruded-puffed cereals showed potential for high-maltose syrup production.
In this study, cereals with high starch content, including brown rice, corn, and buckwheat were pretreated by extrusion. The physicochemical properties of extruded-puffed cereals obtained from different extrusion conditions were analyzed herein. The puffed extrudates exhibited lower bulk density, higher water solubility and gelatinization as compared to untreated cereals. The FTIR-ATR results confirmed a decrease in the crystalline structure of extruded-puffed cereals. A higher Vmax/Km value was observed in the enzymatic saccharification of puffed extrudates that significantly improved hydrolysis rate and yield. Finally, the high-maltose syrup was produced via the enzymatic hydrolysis of extruded-puffed cereals at high substrate concentrations (20 %). After hydrolysis for 180 min at an enzyme substrate ratio (E/S ratio) of 0.2, the syrup with dextrose equivalent (DE) value of 63, 62, and 61 were obtained from extruded-puffed brown rice, corn, and buckwheat, respectively. Our results showed the potential of using extruded-puffed cereals for producing high-maltose syrup.
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Affiliation(s)
- Hung-I Chien
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
| | - Cheng-Di Dong
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Corresponding authors at: Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan.
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
- Center for Aquatic Products Inspection Service, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
- Corresponding authors at: Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan.
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Thermostability and catalytic ability enhancements of 1,4-α-glucan branching enzyme by introducing salt bridges at flexible amino acid sites. Int J Biol Macromol 2022; 224:1276-1282. [DOI: 10.1016/j.ijbiomac.2022.10.213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 09/04/2022] [Accepted: 10/23/2022] [Indexed: 11/05/2022]
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6
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Effects of maltogenic α-amylase treatment on the proportion of slowly digestible starch and the structural properties of pea starch. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Zhong Y, Herburger K, Xu J, Kirkensgaard JJK, Khakimov B, Hansen AR, Blennow A. Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107118] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Bangar SP, Ashogbon AO, Singh A, Chaudhary V, Whiteside WS. Enzymatic modification of starch: A green approach for starch applications. Carbohydr Polym 2022; 287:119265. [DOI: 10.1016/j.carbpol.2022.119265] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/02/2022]
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9
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Zhong Y, Herburger K, Kirkensgaard JJK, Khakimov B, Hansen AR, Blennow A. Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106904] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Ashogbon AO. The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Adeleke Omodunbi Ashogbon
- Department of Chemical Sciences Adekunle Ajasin University P.M.B 001 Akungba‐Akoko Ondo State 342111 Nigeria
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11
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Keeratiburana T, Hansen AR, Soontaranon S, Blennow A, Tongta S. Pre-treatment of granular rice starch to enhance branching enzyme catalysis. Carbohydr Polym 2020; 247:116741. [PMID: 32829860 DOI: 10.1016/j.carbpol.2020.116741] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/17/2020] [Accepted: 07/03/2020] [Indexed: 10/23/2022]
Abstract
Effects of different pre-treatments of granular rice starch using ethanol (ET) and maltogenic α-amylase (MA), separately or combined sequentially ET→MA, were performed to enable efficient subsequent modification with branching enzyme (BE). The pre-treated samples were characterized with respect to morphology, molecular structure, physicochemical properties and the rate of digestion to amylolytic enzymes. MA produced pores and also eroded the granular surface whereas ET caused coapted granules, noticeable swelling but no pores. Crystallinity and enthalpy of gelatinization dramatically decreased with ET and ET→MA. Subsequent BE catalysis increased the specific surface area, crystallinity, α-1,6-glucosidic linkage ratio and enthalpy. BE catalyzed branching resulted in more intact granules, less swelling capacity, solubility and granular separation as compared to their control. These effects were related to reduced amylolytic susceptibility. Pre-treatment prior to BE catalysis offers an efficient alternative way to modify granular starch with different structure and properties depending on the pre-treatment protocol.
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Affiliation(s)
- Thewika Keeratiburana
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 30000, Thailand; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C, DK-1871, Denmark; Department of Food Science, Faculty of Science, Buriram Rajabhat University, Buriram, 31000, Thailand
| | - Aleksander Riise Hansen
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C, DK-1871, Denmark
| | - Siriwat Soontaranon
- Synchrotron Light Research Institute (Public Organization), Muang, Nakhon Ratchasima, 30000, Thailand
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C, DK-1871, Denmark.
| | - Sunanta Tongta
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 30000, Thailand.
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12
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Porous high amylose rice starch modified by amyloglucosidase and maltogenic α-amylase. Carbohydr Polym 2020; 230:115611. [DOI: 10.1016/j.carbpol.2019.115611] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 11/10/2019] [Accepted: 11/12/2019] [Indexed: 12/25/2022]
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13
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Han Z, Han Y, Wang J, Liu Z, Buckow R, Cheng J. Effects of pulsed electric field treatment on the preparation and physicochemical properties of porous corn starch derived from enzymolysis. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14353] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhong Han
- School of Food Science and Engineering South China University of Technology Guangzhou China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Yu Han
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Jun Wang
- School of Food Engineering and Biotechnology Hanshan Normal University Chaozhou China
| | - Zhongyi Liu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou China
- College of Chemical Engineering Xiangtan University Xiangtan China
| | - Roman Buckow
- CSIRO, Food and Nutrition Flagship Werribee Victoria Australia
| | - Junhu Cheng
- School of Food Science and Engineering South China University of Technology Guangzhou China
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Kuo CH, Shieh CJ, Huang SM, David Wang HM, Huang CY. The effect of extrusion puffing on the physicochemical properties of brown rice used for saccharification and Chinese rice wine fermentation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.040] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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16
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Ye J, Liu C, Luo S, Hu X, McClements DJ. Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro study. Food Res Int 2018; 111:590-596. [PMID: 30007723 DOI: 10.1016/j.foodres.2018.06.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 05/28/2018] [Accepted: 06/01/2018] [Indexed: 10/14/2022]
Abstract
The rate and extent of starch hydrolysis in the digestive tract impacts blood glucose levels, which may influence an individual's susceptibility to diabetes and obesity. Strategies for decreasing starch digestibility are therefore useful for developing healthier foods. β-amylase is an exo-hydrolase that specifically cleaves α-1,4 glycosidic linkages of gelatinized starches. In this study, starch granules were disrupted by extrusion under different feed moisture conditions, and then subjected to β-amylolysis. The degree of starch gelatinization increased with increasing feed moisture content during extrusion, leading to faster β-amylolysis. The hydrolysis of in vitro starch digestion study was reduced for extruded samples treated with β-amylase, which was attributed to an increase in resistant starch (RS) after β-amylase treatment. Indeed, X-ray diffraction (XRD) indicated that the crystalline structure in the extruded starch was either partially or fully lost after β-amylase treatment. Similarly, Fourier transform infrared (FTIR) analysis indicated there was a higher level of amorphous regions in the starch after β-amylase treatment. Overall, our results suggest that enzymatic treatment of extruded starch with β-amylolysis reduces the ratio of crystalline-to-amorphous regions, which increases the level of resistant starch, thereby slowing down digestion. These results have important implications for the development of healthier starch-based foods.
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Affiliation(s)
- Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
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17
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Li J, Jiao A, Rashed MMA, Deng L, Xu X, Jin Z. Effect of Thermostable α-Amylase Addition on Producing the Porous-Structured Noodles Using Extrusion Treatment. J Food Sci 2018; 83:332-339. [PMID: 29360152 DOI: 10.1111/1750-3841.14010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 10/04/2017] [Accepted: 11/14/2017] [Indexed: 11/29/2022]
Abstract
Problems with rehydration and palatability are considered as unacceptable quality characteristics for the noodles produced using high-strength extrusion technique. Thus, the aim of this study was to solve these problems by designing a novel method to create a porous structure for the high-strength extruded noodles (HENs). The quality indices of HENs were significantly improved after adding to them thermostable α-amylase (TαA) at 0.05% to 0.10%. The microstructure graphs showed that a well-developed porous structures was successfully created throughout noodle strands. This indicated that the TαA has effectively worked on starch granules in spite of the high-strength performance of the extrusion process. MALLS-GFC, X-ray diffraction, and differential scanning calorimeter investigations showed that the appearance of a porous structure was mainly attributed to the internal collapse of α-1,4-glycosidic bonds and the dissolution of water-soluble degradation products, such as dextrin and oligosaccharides. Moreover, the slight inhibited effect of excess TαA on the starch gelatinization was because of the fact that the high enzyme concentration might cause TαA to adhere or overlay on it. PRACTICAL APPLICATION The rehydration and palatability properties of HENs were greatly improved by creating a well-developed or honeycomb-like porous structure using TαA at low concentration. The findings of this study could be applied to enhance the quality characteristics of HENs and to encourage the research and development in the noodle industry.
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Affiliation(s)
- Jingpeng Li
- State Key Laboratory of Food Science and Technology, Joint Intl. Research Laboratory on Food Safety, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan Univ., Wuxi, 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Joint Intl. Research Laboratory on Food Safety, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan Univ., Wuxi, 214122, China
| | - Marwan M A Rashed
- State Key Laboratory of Food Science and Technology, Joint Intl. Research Laboratory on Food Safety, Jiangnan Univ., Wuxi, 214122, China
| | - Li Deng
- School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Joint Intl. Research Laboratory on Food Safety, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan Univ., Wuxi, 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Joint Intl. Research Laboratory on Food Safety, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan Univ., Wuxi, 214122, China
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18
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Benavent-Gil Y, Rosell CM. Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes. Int J Biol Macromol 2017; 103:587-595. [DOI: 10.1016/j.ijbiomac.2017.05.089] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 04/25/2017] [Accepted: 05/15/2017] [Indexed: 01/30/2023]
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19
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Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment. Int J Biol Macromol 2017; 101:326-333. [DOI: 10.1016/j.ijbiomac.2017.03.109] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 03/10/2017] [Accepted: 03/20/2017] [Indexed: 01/18/2023]
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20
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Singh K, Ahmad F, Singh VK, Kayastha K, Kayastha AM. Purification, biochemical characterization and Insilico modeling of α-amylase from Vicia faba. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2017.03.058] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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