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Liang Y, Wang F, Ma R, Tian Y. Structural properties of the intra- and interhelical cavities of V6-type crystalline starches. Carbohydr Polym 2024; 330:121835. [PMID: 38368112 DOI: 10.1016/j.carbpol.2024.121835] [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: 10/30/2023] [Revised: 12/24/2023] [Accepted: 01/15/2024] [Indexed: 02/19/2024]
Abstract
V-type crystalline starch is known for its property to enhance aroma retention. Intra- and interhelical cavities are the first-order characteristics of V-type crystalline starch, which can affect its properties from microscopic level. This work aims to provide a detailed analysis of structural attributes of intra- and interhelical cavities and their influence on the properties of V-type crystalline starches. Helix deformation was caused due to the formation of interhelical cavities, which was reflected by the downfield shift of the signals for C1 and C4 as well as the appearance of an independent signal for C3 in 13C CP/MAS NMR spectra. Unit cell and lamellar structure formed by the aggregation of intrahelical cavities exhibited relatively low cell volume and high fractal dimension at crystal cell and lamellar levels. Toward a larger crystal, d-spacing increased with the formation of interhelical cavities, causing low-angle shifts of V-type crystalline starches in X-ray diffraction profiles. Intrahelical cavities enabled V6I-type crystalline starch to show high crystallinity per unit volume and a favorable short-range order, contributing greatly to the stable thermal properties. The flavor quality improvement in starch-based food is attributed to the structural characteristics of helical cavities and their relationship with the properties of V-type crystalline starches.
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Affiliation(s)
- Yushen Liang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Fan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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2
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Huang M, Guo S, Li Z, Peng X. Molecular rotor as an in-situ fluorescent probe for the degree of polymerization of α-D-1,4-glucans. Carbohydr Polym 2024; 324:121573. [PMID: 37985067 DOI: 10.1016/j.carbpol.2023.121573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 10/22/2023] [Accepted: 11/06/2023] [Indexed: 11/22/2023]
Abstract
Various starch synthesis and tailoring processes involve prevailing adjustments in the degree of polymerization (DP) of linear α-D-1,4-glucan chains (LGCs) for the improved functional performances. Previous studies indicated that LGCs might hinder the twisted relaxation of 9-(2-carboxy-2-cyanovinyl)-julolidine (CCVJ, a hydrophilic molecular rotor), highlighting CCVJ as a potential in-situ structural probe for LGC. In this study, glucose and its α-D-1,4 oligomers and polymers with molecular weights ranging from 0.18 kDa to 70.00 kDa were prepared as the model molecules (MM). The fluorescent emission behavior of CCVJ in various concentrations (1-5 g/L) of MM solutions or dispersions were analyzed. Results showed that for the low-DP MMs (≤ 3.98 kDa) with good aqueous stability, CCVJ emission increased by about 20 times with the DP of MMs. In contrast, CCVJ generally emitted weak DP-relevant but glucan content-dependent fluorescence in response to the interaction with high-DP MMs (> 3.98 kDa). Furthermore, a double-logarithmic linear relationship was found between the emission intensity of CCVJ and the molar-based molecular weight of glucan. The result combined with the molecular dynamic simulation suggested that CCVJ underwent surface-to-surface interaction with MMs. This study may contribute to the real-time analysis of the DP of α-D-1,4 oligoglucosides in maltodextrin and starch syrup.
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Affiliation(s)
- Mingfei Huang
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Siqi Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhimin Li
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xingyun Peng
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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3
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Zhang Y, Xing B, Kong D, Gu Z, Yu Y, Zhang Y, Li D. Improvement of in vitro digestibility and thermostability of debranched waxy maize starch by sequential ethanol fractionation. Int J Biol Macromol 2024; 254:127895. [PMID: 37931861 DOI: 10.1016/j.ijbiomac.2023.127895] [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: 07/27/2023] [Revised: 10/09/2023] [Accepted: 11/03/2023] [Indexed: 11/08/2023]
Abstract
This study aimed to improve the in vitro digestibility and thermostability of debranched waxy maize starch (DWMS) by sequential fractionation. Waxy maize starch was debranched by pullulanase, followed by sequential precipitation through controlling the ratio of starch supernatants to ethanol at 1:0.5, 1:1, and 1:1.5 (v/v). Subsequently the structural, thermal, in vitro digestive properties of DWMS were investigated. In vitro digestion results showed that the secondary ethanol fractionation of 1:1 on the basis of the initial fractionation (1:0.5) induced a significant higher amount of slowly digestive starch (SDS, 30.0 %) and resistant starch (RS, 58.6 %) amongst all three fractions, along with the highest peak temperature (Tp, 106.4 °C) and the highest decomposition value (Td, 310.0 °C) in calorimetric (DSC) and thermogravimetry (TGA) measurements. Chain length distribution, surface morphology, and laser confocal micro-Raman spectroscopy (LCM-Raman) analyses revealed that medium (degree of polymerization, DP 13- 36) and long chains (DP ≥37) respectively constituting 72.0 % and 10.2 % of DWMS resulted in the formation of spheroidal crystallites with higher homogeneity and more ordered short-range structures. Overall, this work confirmed that ethanol fractionation is an efficient method for improving the in vitro digestibility and heat stability of waxy maize starch.
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Affiliation(s)
- Yao Zhang
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, 212100 Zhenjiang, China; School of Grain Science and Technology, Jiangsu University of Science and Technology, 212100 Zhenjiang, China
| | - Baofang Xing
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, 210095 Nanjing, China
| | - Degui Kong
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, 212100 Zhenjiang, China
| | - Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yongjian Yu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, 212100 Zhenjiang, China
| | - Yanjie Zhang
- Postdoctoral Research Workstation, Tsui Heung Yuen Healthy Food Co., Ltd, 528437 Zhongshan, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, 210095 Nanjing, China.
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4
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Wang D, Zheng X, Liu W, Sun Q, Chen HH, Mu H. Preparation and characterization of debranched starches: Influence of botanical source and debranching time. Food Chem 2023; 407:135141. [PMID: 36525803 DOI: 10.1016/j.foodchem.2022.135141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 10/17/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022]
Abstract
The influence of botanical source (waxy corn, glutinous rice, tapioca and potato), either based on crystallization or morphology, and the debranching time (6-48 h) on the physicochemical properties of debranched starches (DBSs) were systematically investigated. The divergence of depolymerization among different botanical sources within same hydrolysis time suggested that the debranching treatment was not only depending on the molecular profile and crystalline structure, but also related with the granular size and morphology of native starches. Fourier transformation infrared spectroscopy (FT-IR), X-ray diffraction (XRD), differential scanning calorimetry (DSC) suggested that long-term debranching reaction produced DBSs with improved degree of crystallization and reduced iodine binding capacity. Simulated in-vitro digestion assay showed that the proportion of digestive fractions from different botanical originated DBSs differed greatly. Additionally, prolonging the debranching time yielded increased level of resistant starch. The study may provide guidance for exploring DBSs with various molecular weight to fulfill their tailored applications.
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Affiliation(s)
- Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China
| | - Xiaoqing Zheng
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China
| | - Wenhui Liu
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China.
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China.
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5
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Deng C, Zhang T, Zhang X, Gu T, Xu L, Yu Z, Zheng M, Zhou Y. Multiscale structure and precipitation mechanism of debranched starch precipitated by different alcohols. Int J Biol Macromol 2023; 241:124562. [PMID: 37088190 DOI: 10.1016/j.ijbiomac.2023.124562] [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: 12/30/2022] [Revised: 02/22/2023] [Accepted: 04/18/2023] [Indexed: 04/25/2023]
Abstract
Alcohol solution is a cheap, simple, and effective precipitating solvent frequently used for separating debranched starch (DBS), yet little is known about the precipitation mechanism of DBS by different alcohols. This study precipitated DBS from pullulanase-hydrolyzed starch using ethanol, n-butanol, and isopentanol. The multiscale structures of DBS were characterized, including chain length, single/double helix, and crystalline. The chain conformation and precipitation mechanism of DBS in different alcohols was investigated using molecular dynamics (MD) simulation. DBS precipitated by n-butanol contained the largest proportion of short chain (DP6-24, 83.2 %), the highest V-type crystallinity (21.1 %), and the largest single-helix content (24.7 %). A single helix conformation of DBS chain was determined in alcohols, where alcohol molecules entered the helix cavity. Intra/inter-molecular hydrogen bonds stabilized the helix, with a large number of hydrogen bonds leading to strong molecular interaction and stable helical structure. The solvent accessible surface area of DBS chain decreased by 7.88-19.32 % in alcohols, and the radial distribution function revealed that the first solvent layer of DBS chain at 0.29 nm was closely related to hydrogen bonding. This study provides a basis for the choice of precipitation solvent for preparing DBS with different chain lengths and physicochemical properties.
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Affiliation(s)
- Changyue Deng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Tiantian Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Xiumei Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Tingting Gu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Li Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.
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6
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Chen P, Wang RM, Xu BC, Xu FR, Ye YW, Zhang B. Food emulsifier based on the interaction of casein and butyrylated dextrin for improving stability and emulsifying properties. J Dairy Sci 2023; 106:1576-1585. [PMID: 36631321 DOI: 10.3168/jds.2022-22532] [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: 07/15/2022] [Accepted: 10/08/2022] [Indexed: 01/11/2023]
Abstract
Green hydrophobically modified butyrylated dextrin (BD) was used to modulate casein (CN). The CN/BD complex nanoparticles were formed at different CN-to-BD mass ratios based on a pH-driven technology. The interaction force, stability, and emulsifying properties of complex nanoparticles were investigated. The nanoparticles had a negative charge and a small particle size (160.03, 152.6, 155.9, 206.13, and 231.67 nm) as well as excellent thermal stability and environmental stability (pH 4.5, 5.5, 6.6, 7.5, 8.5, and 9.5; ionic strength, 50, 100, 200, and 500 mM). Transmission electron microscopy demonstrated the successful preparation of complex nanoparticles and their spherical shape. Fourier transform infrared spectroscopy, fluorescence spectroscopy, and dissociation analysis results showed that the main driving forces of formed CN/BD nanoparticles were hydrogen bonding and hydrophobic interaction. Furthermore, the CN/BD nanoparticles (CN/BD mass ratio, 1:1; weight/weight) exhibited the lowest creaming index, and optical microscopy showed that it has the most evenly dispersed droplets after 7 d of storage, which indicates that the CN/BD nanoparticles had excellent emulsifying properties. Butyrylated dextrin forms complex nanoparticles with CN through hydrogen bonding and hydrophobic interaction to endow CN with superior properties. The results showed that it is possible to use pH-driven technology to form protein-polysaccharide complex nanoparticles, which provides some information on the development of novel food emulsifiers based on protein-polysaccharide nanoparticles. The study provided significant information on the improvement of CN properties and the development of emulsions based on CN.
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Affiliation(s)
- Pin Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
| | - Ru-Meng Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
| | - Bao-Cai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
| | - Fei-Ran Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China.
| | - Ying-Wang Ye
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China.
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7
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8
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Novel self-assembly nano OSA starch micelles controlled by protonation in aqueous media. Carbohydr Polym 2023; 299:120146. [PMID: 36876775 DOI: 10.1016/j.carbpol.2022.120146] [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: 07/05/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/22/2022]
Abstract
A new micellization method was applied to produce the nano octenyl succinic anhydride (OSA) modified starch micelles with controllable size. The underlying mechanism was explored by using Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (NMR), dynamic light scattering (DLS), zeta-potential, surface tension, fluorescence spectra and transmission electron microscope (TEM). Due to the new starch modification method, the electrostatic repulsion between the deprotonation carboxyl groups prevented the aggregation of starch chains. With the progress of protonation, the weaken electrostatic repulsion and enhanced hydrophobic interaction driven the self-assembly of micelles. The size of micelles increased gradually with the increase of the protonation degree (PD) and concentration of OSA starch. However, a V-shaped trends were observed in the size as the increase of substitution of degree (DS). Curcuma loading test indicated that micelles had good encapsulated capability and the maximum value was 52.2 μg/mg. The understanding of the self-assembly behavior of OSA starch micelles can facilitate and improve the starch-based carrier designs used to synthesis complex and smart micelle delivery system with good biocompatibility.
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Key Words
- Curcumin
- Molecular interactions
- OSA starch
- PubChem CID: 10340, Sodium carbonate
- PubChem CID: 14798, Sodium hydroxide
- PubChem CID: 24243, Sodium phosphate tribasic
- PubChem CID: 31423, Pyrene
- PubChem CID: 5362721, Octenyl succinic anhydride
- PubChem CID: 6344, Dichloromethane
- PubChem CID: 679, Dimethyl sulfoxide
- PubChem CID: 71502, Trifluoroacetic acid-d(1)
- PubChem CID: 75151, DMSO-d(6)
- PubChem CID: 969516, Curcumin
- Self-assembly
- Size
- Starch micelle
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9
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Debranched waxy maize resistant dextrin: Synthesis, ethanol fractionation, crystallization, and characterization. Carbohydr Polym 2022; 301:120319. [DOI: 10.1016/j.carbpol.2022.120319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 11/01/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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10
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Wang D, Zhao M, Wang Y, Mu H, Sun C, Chen H, Sun Q. Research Progress on Debranched Starch: Preparation, Characterization, and Application. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2126854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Mei Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Cong Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Haihua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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11
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Yan Z, Zhang M, Xu M, Yu J, Copeland L, Huang Y, Wang S. Effect of Debranching and Differential Ethanol Precipitation on the Formation and Fermentation Properties of Maize Starch-Lipid Complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9132-9142. [PMID: 35849541 DOI: 10.1021/acs.jafc.2c03081] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The objective of this study was to investigate the effect of starch debranching followed by differential ethanol precipitation on the formation and in vitro fermentation of starch-lipid complexes. Three groups of linear glucan chains, with a degree of polymerization (DP) of 383∼2950, 37∼75, and 3∼8, were obtained after debranched maize starch (DMS) was fractionated by differential ethanol precipitation. The glucan fraction with DP 383∼2950 formed only type IIb complexes with lauric acid (LA), whereas the fraction with DP 37∼75 formed predominantly type Ia complexes. The glucan faction with DP 8∼32 did not form V-complexes with LA. In vitro fermentation of the type IIb complexes with human fecal samples promoted the proliferation of butyrate-producing bacteria Megamonas, Blautia, and Megasphaera and resulted in a larger amount of butyrate and total short-chain fatty acids being produced than in similar fermentations of the maize starch-LA complex, DMS-LA complex, and fructo-oligosaccharides. This study showed that starch-lipid complexes with a more stable type IIb crystallite resulted in a greater production of butyrate.
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Affiliation(s)
- Ziqing Yan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Miaomiao Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Mengjie Xu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Yongchun Huang
- College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
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12
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Xue N, Wang Y, Li X, Bai Y. Enzymatic synthesis, structure of isomalto/malto-polysaccharides from linear dextrins prepared by retrogradation. Carbohydr Polym 2022; 288:119350. [PMID: 35450622 DOI: 10.1016/j.carbpol.2022.119350] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/01/2022] [Accepted: 03/09/2022] [Indexed: 11/30/2022]
Abstract
Isomalto/malto-polysaccharides (IMMPs) with degree of polymerization (DP) 10-100 have novel potential applications, including enhanced solubility and anti-inflammatory. However, there are minimal synthetic methods for preparing IMMPs with a relatively higher DP, which is due to the lack of suitable molecular weight linear dextrins (I-LDs). The existing I-LDs preparation methods have disadvantages, such as low yield and uncontrollable molecular weight. Therefore, this study proposes a method for preparing soluble linear dextrins (S-LDs, Mw = 2.1 kDa) by low-temperature retrogradation from debranched waxy corn starch (Mw = 3.0 kDa). S-LDs reacted with 4,6-α-glucanotransferase GtfB-ΔN from Limosilactobacillus reuteri 121 to yield IMMPs with 12.3 kDa Mw and 83.8% α1 → 6 linkages content. Process monitoring revealed the synthesis mechanism and a detailed reaction process. Finally, IMMPs were identified by enzyme fingerprinting as α1 → 6 chains with α1 → 4 fragments inlaid at the reducing, non-reducing end, and middle part. This study provides a new synthesis method and more structural information for IMMPs.
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Affiliation(s)
- Naixiang Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanli Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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13
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Lin Q, Liu Y, Zhou L, Ji N, Xiong L, Sun Q. Green preparation of debranched starch nanoparticles with different crystalline structures by electrostatic spraying. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107513] [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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14
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Characteristics and ethylene encapsulation properties of V-type linear dextrin with different degrees of polymerisation. Carbohydr Polym 2022; 277:118814. [PMID: 34893231 DOI: 10.1016/j.carbpol.2021.118814] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/13/2021] [Accepted: 10/24/2021] [Indexed: 12/22/2022]
Abstract
The objective of this research was to investigate the effects of preparation method on the characteristics and ethylene loading capacity of V-type linear dextrin (LD). LD with different degrees of polymerisation were obtained from debranched starch by gradient ethanol precipitation. X-ray diffraction (XRD) patterns of samples obtained by precipitation and anti-solvent precipitation presented A + V-type crystalline structure. However, the percentage of V-type structure of samples obtained by anti-solvent precipitation was significantly higher than for samples prepared by precipitation, which was further confirmed by nuclear magnetic resonance spectroscopy (NMR), and molecular dynamics simulation supported the XRD and NMR results. The ethylene encapsulation capabilities of samples fabricated by different methods were in range of 1.15-4.68 cm3/g. Ethylene release from V-type LD was a physical process at different storage temperatures, and the higher percentage of V-type structure, the slower release rate. Thus, a higher V-type structure content was beneficial for encapsulation of gaseous molecules.
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15
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Xiao W, Shen M, Ren Y, Wen H, Li J, Rong L, Liu W, Xie J. Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107136] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Li L, Chang R, Zhan J, Lu H, Lu X, Tian Y. Preparation and characterization of non-crystalline granular starch with low processing viscosity. Int J Biol Macromol 2022; 195:483-491. [PMID: 34920068 DOI: 10.1016/j.ijbiomac.2021.12.053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 12/08/2021] [Accepted: 12/08/2021] [Indexed: 11/05/2022]
Abstract
Non-crystalline granular starch (NCGS) has advantages in the deep processing of starch owing to its unique structure and function. In this study, NCGS was successfully prepared at a baking temperature of 210 °C, and the morphology, structure, pasting properties, and rheological properties of the NCGS were systematically studied. Compared with native starch, NCGS showed a lower processing viscosity and rapid reduction in the peak viscosity from 3795 to 147 cP. Furthermore, NCGS exhibited impaired short- and long-range ordered structures, as indicated by the lower ratio of absorbance at 1047/1015 cm-1 and decreased crystallinity compared to native starch. Additionally, amylose and amylopectin with long and medium chains in NCGS were degraded into short chains, resulting in an increase in amylose content and branch density. The analysis of the physicochemical properties of NCGS, especially the low processing viscosity, is of great importance for the industrial application of starch, particularly in terms of improving the yield, saving energy, and reducing environmental pollution.
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Affiliation(s)
- Liping Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ranran Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jinling Zhan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xiaoxue Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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17
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Ma R, Wang X, Lu H, Tian Y. Debranched starch: Preparation and hydrophobic cavity characterization using carbon nanotubes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112548] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Xue N, Svensson B, Bai Y. Structure, function and enzymatic synthesis of glucosaccharides assembled mainly by α1 → 6 linkages - A review. Carbohydr Polym 2022; 275:118705. [PMID: 34742430 DOI: 10.1016/j.carbpol.2021.118705] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/23/2021] [Accepted: 09/23/2021] [Indexed: 11/02/2022]
Abstract
A variety of glucosaccharides composed of glucosyl residues can be classified into α- and β-type and have wide application in food and medicine areas. Among these glucosaccharides, β-type, such as cellulose and α-type, such as starch and starch derivatives, both contain 1 → 4 linkages and are well studied. Notably, in past decades also α1 → 6 glucosaccharides obtained increasing attention for unique physiochemical and biological properties. Especially in recent years, α1 → 6 glucosaccharides of different molecular weight distribution have been created and proved to be functional. However, compared to β- type and α1 → 4 glucosaccharides, only few articles provide a systematic overview of α1 → 6 glucosaccharides. This motivated, the present first comprehensive review on structure, function and synthesis of these α1 → 6 glucosaccharides, aiming both at improving understanding of traditional α1 → 6 glucosaccharides, such as isomaltose, isomaltooligosaccharides and dextrans, and to draw the attention to newly explored α1 → 6 glucosaccharides and their derivatives, such as cycloisomaltooligosaccharides, isomaltomegalosaccharides, and isomalto/malto-polysaccharides.
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Affiliation(s)
- Naixiang Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Birte Svensson
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Biotechnology and Biomedicine, Enzyme and Protein Chemistry, Technical University of Denmark, Denmark
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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19
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Modulating Structure and Properties of Glutinous Rice Flour and Its Dumpling Products by Annealing. Processes (Basel) 2021. [DOI: 10.3390/pr9122248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, annealed glutinous rice flour treated under different conditions (ANN1, ANN2 and ANN3) were prepared. The structure as well as physicochemical characteristics of the flour and its dumpling products were investigated. The crystallinity of the annealed flour samples increased, while the hydration ability decreased. The content of bound water raised, and immobilized water as well as the freezing enthalpy value decreased for the fast-frozen dumplings made from annealed flour samples. It showed that annealed treatment could reduce the formation of large ice crystals, thus decrease the cracking of fast-frozen dumplings. The freezing enthalpy value of annealed dumplings decreased which was conducive to protect the structure and quality of products. The boiled dumplings made of annealed flour had better eating quality as demonstrated by the increase in the transmittance of the soup. It indicated that moderate annealed glutinous rice flour ANN2 had optimal physicochemical properties to make high quality dumplings. This study would pave the way for further study of the annealing glutinous rice flour and provide theoretical guidance for the application of annealing treatment in starchy food product.
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20
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Zhou L, He X, Ji N, Dai L, Li Y, Yang J, Xiong L, Sun Q. Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment. ULTRASONICS SONOCHEMISTRY 2021; 80:105836. [PMID: 34798523 PMCID: PMC8605087 DOI: 10.1016/j.ultsonch.2021.105836] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 11/02/2021] [Accepted: 11/15/2021] [Indexed: 05/09/2023]
Abstract
The objective of this work was to develop a simple and efficient method to prepare waxy maize starch nanoparticles (SNPs) by hydrochloric acid (HCl) vapor hydrolysis combined with ultrasonication treatment. The size, morphology, thermal property, and crystal structure of the SNPs were systematically studied. HCl treatment introduces a smaller particle diameter of starch particles from 13.73 ± 0.93 μm to 1.52 ± 0.01-8.32 ± 0.63 μm. Further ultrasonication treatment formed SNPs that displayed desirable uniformity and near-perfect spherical and ellipsoidal shapes with a diameter of 150.65 ± 1.91-292.85 ± 0.07 nm. The highest yield of SNPs was 80.5%. Compared with the native starch, the gelatinization enthalpy changes of SNPs significantly decreased from 14.65 ± 1.58 J/g to 7.40 ± 1.27 J/g. Interestingly, the SNPs showed a wider melting temperature range of 22.77 ± 2.35 °C than native starch (10.94 ± 0.87 °C). The relative crystallinity of SNPs decreased to 29.65%, while long-time ultrasonication resulted in amorphization. HCl vapor hydrolysis combined with ultrasonication treatment can be an affordable and accessible method for the efficient large-scale production of SNPs. The SNPs developed by this method will have potential applications in the food, materials, and medicine industries.
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Affiliation(s)
- Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Xiaoyang He
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Yang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Jie Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia.
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21
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Xie H, Ma X, Lin W, Dong S, Liu Q, Chen Y, Gao Q. Linear Dextrin as Potential Insulin Delivery System: Effect of Degree of Polymerization on the Physicochemical Properties of Linear Dextrin-Insulin Inclusion Complexes. Polymers (Basel) 2021; 13:polym13234187. [PMID: 34883690 PMCID: PMC8659932 DOI: 10.3390/polym13234187] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/18/2021] [Accepted: 11/21/2021] [Indexed: 12/28/2022] Open
Abstract
In the current study, linear dextrin (LD) was prepared using waxy potato starch debranched with pullulanase, which has attracted immense interest in the food, pharmaceutical, and cosmetic industries as a versatile ingredient. Various LDs were separated on the basis of their differential solubility in aqueous/ethanol solutions of different volumetric ratios. Three LD products—LD Fabrications with 40% ethanol (F-40); LD Fabrications with 50% ethanol (F-50); and LD Fabrications with 60%, 70%, and 80% ethanol (F-M)—were obtained with an average degree of polymerization (DP) values of 31.44, 21.84, and 16.10, respectively. The results of Fourier transform infrared spectroscopy (FT-IR) analysis revealed that the reaction mainly involved hydrogen bonding and a hydrophobic interaction between LD and insulin in the process of inclusion complex formation. X-ray diffraction (XRD) results indicated that insulin was encapsulated in LD. The results of circular dichroism (CD) showed that the changes in the secondary structure of insulin were negligible during the release from the inclusion complexes. The order of encapsulation capacity is as follows: the complex composed of F-M and insulin (F-M-INS) > the complex composed of LD and insulin (LD-INS) > the complex composed of F-50 and insulin (F-50-INS) > and the complex composed of F-40 and insulin (F-40-INS). F-M-INS inclusion complexes showed a better effect on reducing the release of insulin in gastric juice and promoting the release of insulin in intestinal juice and blood plasma than LD-INS.
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Affiliation(s)
- Huifang Xie
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (H.X.); (S.D.); (Q.L.)
| | - Xin Ma
- School of Computer Science and Technology, Tiangong University, Tianjin 300387, China; (X.M.); (W.L.)
| | - Wenbin Lin
- School of Computer Science and Technology, Tiangong University, Tianjin 300387, China; (X.M.); (W.L.)
| | - Shiting Dong
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (H.X.); (S.D.); (Q.L.)
| | - Qiang Liu
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (H.X.); (S.D.); (Q.L.)
| | - Yi Chen
- School of Materials Science and Engineering, South China University of Technology, Guangzhou 510006, China;
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (H.X.); (S.D.); (Q.L.)
- Correspondence: ; Tel.: +86-136-6026-1703; Fax: +86-020-87113848
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22
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Korompokis K, Verbeke K, Delcour JA. Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide. Compr Rev Food Sci Food Saf 2021; 20:5965-5991. [PMID: 34601805 DOI: 10.1111/1541-4337.12847] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 12/15/2022]
Abstract
Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have. Here, we review the aspects of the fine molecular structure that in native, gelatinized, and gelled/retrograded starch directly impact its digestibility and thus human health. We next provide an informed guidance for lowering its digestibility by using specific enzymes tailoring its molecular and three-dimensional supramolecular structure. We finally discuss in vivo studies of the glycemic responses to enzymatically modified starches and relevant food applications. Overall, structure-digestibility relationships provide opportunities for targeted modification of starch during food production and improving the nutritional profile of starchy foods.
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Affiliation(s)
- Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research Center in Gastrointestinal Disorders (TARGID), KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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23
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Preparation and characterization of chemically modified high amylose maize starch-ascorbyl palmitate inclusion complexes in mild reaction condition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Digestibility of resistant starch type 3 is affected by crystal type, molecular weight and molecular weight distribution. Carbohydr Polym 2021; 265:118069. [PMID: 33966833 DOI: 10.1016/j.carbpol.2021.118069] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 02/06/2023]
Abstract
Resistant starch type 3 (RS-3) holds great potential as a prebiotic by supporting gut microbiota following intestinal digestion. However the factors influencing the digestibility of RS-3 are largely unknown. This research aims to reveal how crystal type and molecular weight (distribution) of RS-3 influence its resistance. Narrow and polydisperse α-glucans of degree of polymerization (DP) 14-76, either obtained by enzymatic synthesis or debranching amylopectins from different sources, were crystallized in 12 different A- or B-type crystals and in vitro digested. Crystal type had the largest influence on resistance to digestion (A >>> B), followed by molecular weight (Mw) (high DP >> low DP) and Mw distribution (narrow disperse > polydisperse). B-type crystals escaping digestion changed in Mw and Mw distribution compared to that in the original B-type crystals, whereas A-type crystals were unchanged. This indicates that pancreatic α-amylase binds and acts differently to A- or B-type RS-3 crystals.
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25
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Chang R, Lu H, Bian X, Tian Y, Jin Z. Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106141] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Hu Y, Qin Y, Qiu C, Xu X, Jin Z, Wang J. Ultrasound-assisted self-assembly of β-cyclodextrin/debranched starch nanoparticles as promising carriers of tangeretin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106021] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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27
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Kruschitz A, Nidetzky B. Downstream processing technologies in the biocatalytic production of oligosaccharides. Biotechnol Adv 2020; 43:107568. [DOI: 10.1016/j.biotechadv.2020.107568] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 04/27/2020] [Accepted: 05/17/2020] [Indexed: 12/22/2022]
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28
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Zhuang X, Zhang S, Li H. Multiple Ethanolic‐Precipitation: An Approach to the Separation of Dextrin Fractions with Narrow Molecular Weight Distributions from Acid‐Hydrolyzed Waxy Corn Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.202000038] [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]
Affiliation(s)
- Xuechen Zhuang
- State Key Laboratory of Fine Chemicals Dalian University of Technology Dalian 116024 P. R. China
| | - Shufen Zhang
- State Key Laboratory of Fine Chemicals Dalian University of Technology Dalian 116024 P. R. China
| | - Heping Li
- College of Chemistry and Bioengineering Guilin University of Technology Guilin 541004 P. R. China
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29
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Preparation of debranched starch nanoparticles by ionic gelation for encapsulation of epigallocatechin gallate. Int J Biol Macromol 2020; 161:481-491. [DOI: 10.1016/j.ijbiomac.2020.06.070] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 05/18/2020] [Accepted: 06/08/2020] [Indexed: 11/22/2022]
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30
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Liu Q, Ji N, Xiong L, Sun Q. Rapid gelling, self-healing, and fluorescence-responsive chitosan hydrogels formed by dynamic covalent crosslinking. Carbohydr Polym 2020; 246:116586. [DOI: 10.1016/j.carbpol.2020.116586] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 06/03/2020] [Accepted: 06/03/2020] [Indexed: 11/25/2022]
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31
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Zhou D, Liu S, Song H, Liu X, Tang X. Effect of pullulanase debranching on complexation, structure, digestibility, and release of starch‐ascorbyl palmitate inclusion complexes. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14878] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Dingpeng Zhou
- The State Key Laboratory of Bioreactor Engineering Department of Biological Engineering East China University of Science and Technology Shanghai China
| | - Shaowei Liu
- The State Key Laboratory of Bioreactor Engineering Department of Biological Engineering East China University of Science and Technology Shanghai China
| | - Haoyu Song
- The State Key Laboratory of Bioreactor Engineering Department of Biological Engineering East China University of Science and Technology Shanghai China
| | - Xue Liu
- College of Information and Electrical Engineering China Agricultural University Beijing China
| | - Xiaozhi Tang
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
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32
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Song Z, Wang X, Cai Y, Song Q. Effect of adding K 3[Fe(C 2O 4) 3] on the characteristics of the magnesium alloy micro-arc oxidation coating. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2019.1617735] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Zekai Song
- Institute of Advanced Materials and Technology, University of Science and Technology Beijing, Beijing, China
| | - Xudong Wang
- Institute of Advanced Materials and Technology, University of Science and Technology Beijing, Beijing, China
| | - Yiren Cai
- Institute of Advanced Materials and Technology, University of Science and Technology Beijing, Beijing, China
| | - Qingqing Song
- Institute of Advanced Materials and Technology, University of Science and Technology Beijing, Beijing, China
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33
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Lin Q, Ji N, Li M, Dai L, Xu X, Xiong L, Sun Q. Fabrication of debranched starch nanoparticles via reverse emulsification for improvement of functional properties of corn starch films. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105760] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Wiltschi B, Cernava T, Dennig A, Galindo Casas M, Geier M, Gruber S, Haberbauer M, Heidinger P, Herrero Acero E, Kratzer R, Luley-Goedl C, Müller CA, Pitzer J, Ribitsch D, Sauer M, Schmölzer K, Schnitzhofer W, Sensen CW, Soh J, Steiner K, Winkler CK, Winkler M, Wriessnegger T. Enzymes revolutionize the bioproduction of value-added compounds: From enzyme discovery to special applications. Biotechnol Adv 2020; 40:107520. [DOI: 10.1016/j.biotechadv.2020.107520] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 10/18/2019] [Accepted: 01/13/2020] [Indexed: 12/11/2022]
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35
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Interactions between debranched starch and emulsifiers, polyphenols, and fatty acids. Int J Biol Macromol 2020; 150:644-653. [DOI: 10.1016/j.ijbiomac.2020.02.130] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 02/09/2020] [Accepted: 02/12/2020] [Indexed: 12/20/2022]
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36
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Chang R, Cai W, Ji N, Li M, Wang Y, Xu X, Dai L, Xiong L, Sun Q. Fabrication and characterization of hollow starch nanoparticles by heterogeneous crystallization of debranched starch in a nanoemulsion system. Food Chem 2020; 323:126851. [PMID: 32334318 DOI: 10.1016/j.foodchem.2020.126851] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 03/21/2020] [Accepted: 04/17/2020] [Indexed: 11/21/2022]
Abstract
The development of hollow nanoparticles has attracted widespread interest due to their potential commercial applications. This work aimed to prepare a novel hollow starch nanoparticles (HSNPs) from debranched waxy corn starch (DBS) via an oil-in-water (O/W) emulsion templating method. The effects of different concentrations of DBS on the formation of HSNPs at 4 °C and 25 °C were investigated. The monodispersed HSNPs obtained with 0.5% concentrations of DBS at 25 °C had spherical shapes, ranging between 200 and 800 nm. HSNPs with relative crystallinities of 16.9%-29.7% exhibited V-type or B + V-type structures, which indicated that DBS at low concentrations (0.5%-2.0%) could recrystallize and concomitantly form starch-lipid complexes around emulsion droplets. This novel approach of preparing HSNPs is viable and simple. The developed HSNPs could have great potential for delivering drugs or active ingredients.
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Affiliation(s)
- Ranran Chang
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Wei Cai
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China.
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Chang R, Tian Y, Lu H, Sun C, Jin Z. Effects of fractionation and heat-moisture treatment on structural changes and digestibility of debranched waxy maize starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105488] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Cao C, Shen M, Hu J, Qi J, Xie P, Zhou Y. Comparative study on the structure-properties relationships of native and debranched rice starch. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2019.1710261] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Chuan Cao
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
- Department of Food Engineering, Anhui Vocational College of Grain Engineering, Hefei, China
| | - Mingyu Shen
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
| | - Jinwei Hu
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
| | - Peng Xie
- Institute of Food Economics of NJUE, Nanjing University of Finance & Economics, NanJing, China
| | - Yibin Zhou
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
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39
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Chang R, Tian Y, Yu Z, Sun C, Jin Z. Preparation and characterization of zwitterionic functionalized starch nanoparticles. Int J Biol Macromol 2020; 142:395-403. [DOI: 10.1016/j.ijbiomac.2019.09.110] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 08/19/2019] [Accepted: 09/15/2019] [Indexed: 10/25/2022]
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40
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Structural modification and functional improvement of starch nanoparticles using vacuum cold plasma. Int J Biol Macromol 2019; 145:197-206. [PMID: 31870870 DOI: 10.1016/j.ijbiomac.2019.12.167] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 12/10/2019] [Accepted: 12/19/2019] [Indexed: 11/22/2022]
Abstract
Starch nanoparticles (SNPs) have become one of the most interesting nanocarriers due to their relatively easy synthesis, biocompatibility, and biodegradability. However, the practical applications of SNPs are limited, as their aggregation reduce their functionality. Here, SNPs obtained by recrystallizing debranched waxy maize starch were modified using oxygen and ammonia vacuum cold plasma (CP). The modified SNPs were measured using Fourier transform infrared spectroscopy, showing a new carbonyl or carboxyl peak at 1720 cm-1. SNPs modified with oxygen CP treatment have negative charges (-21.6 to -15.1 mV). Modified SNPs with diameter ranging from 75.94 to 159.72 nm had good dispersibility without much aggregation. The relative crystallinity of modified SNPs decreased from 44.13% to 33.80%. Moreover, modified SNPs showed high absorption of tea polyphenols, indicating that as nanocarriers, they can accommodate more cargo molecules than primary SNPs. CP modification of SNPs is simple, green, and inexpensive. Modified SNPs can be used as nanocarriers to deliver drug or food components in the food and pharmaceuticals industries.
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41
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Chang R, Ji N, Li M, Qiu L, Sun C, Bian X, Qiu H, Xiong L, Sun Q. Green preparation and characterization of starch nanoparticles using a vacuum cold plasma process combined with ultrasonication treatment. ULTRASONICS SONOCHEMISTRY 2019; 58:104660. [PMID: 31450355 DOI: 10.1016/j.ultsonch.2019.104660] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 06/13/2019] [Accepted: 06/26/2019] [Indexed: 05/24/2023]
Abstract
In this study, starch nanoparticles (SNPs) were fabricated via a facile and green method involving a vacuum low-temperature plasma process combined with rapid ultrasonication treatment using waxy corn starch (WCS) and potato starch (PS). Morphology, size, crystalline structure, thermal property, and stability analyses of the SNPs were systematically performed. The obtained SNPs exhibited good uniformity and almost perfect spherical and square shapes. The zeta potential and Fourier transform infrared spectroscopy results confirmed that the SNPs were covered with negative carboxyl groups (zeta potential ranging from -21.8 ± 1.06 to -9.78 ± 0.89 mV). The gelatinization enthalpy of SNPs from PS significantly decreased, changing from 16.63 ± 0.91 to 9.81 ± 0.19 J/g. However, the crystal patterns of SNPs from the WCS and PS after plasma and ultrasonic treatments did not change. The crystallinity of SNPs from PS decreased from 45.2% to 16.5%. This novel approach to preparing SNPs is low cost, simple and green. The developed SNPs could have great potential in the food, biomedical, and material industries.
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Affiliation(s)
- Ranran Chang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Chunrui Sun
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Xiliang Bian
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Hongwei Qiu
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
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42
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Chang R, Li M, Wang Y, Chen H, Xiao J, Xiong L, Qiu L, Bian X, Sun C, Sun Q. Retrogradation behavior of debranched starch with different degrees of polymerization. Food Chem 2019; 297:125001. [DOI: 10.1016/j.foodchem.2019.125001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 05/15/2019] [Accepted: 06/11/2019] [Indexed: 12/25/2022]
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43
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Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler residues. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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44
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Chang R, Xiong L, Li M, Chen H, Xiao J, Wang S, Qiu L, Bian X, Sun C, Sun Q. Preparation of octenyl succinic anhydride-modified debranched starch vesicles for loading of hydrophilic functional ingredients. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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45
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Characterization and antioxidant activity of short linear glucan–lysine nanoparticles prepared by Maillard reaction. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.054] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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46
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Lu H, Xiong L, Li M, Chen H, Xiao J, Wang S, Qiu L, Bian X, Sun C, Sun Q. Separation and characterization of linear glucans debranched from normal corn, potato and sweet potato starches. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.043] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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47
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Liu Q, Li M, Xiong L, Qiu L, Bian X, Sun C, Sun Q. Characterization of Cationic Modified Debranched Starch and Formation of Complex Nanoparticles with κ-Carrageenan and Low Methoxyl Pectin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2906-2915. [PMID: 30789728 DOI: 10.1021/acs.jafc.8b05045] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The functional modifications of debranched starch (DBS) has been attracting the interest of researchers. This study marks the first time that DBS was modified by cationization through the use of (3-chloro-2-hydroxypropyl) trimethylammonium chloride with the introduction of cationic functional groups. The physicochemical properties and structural characteristics of cationized debranched starch (CDBS) were systematically assessed. The results demonstrate that the maximum degree of substitution (DS) value obtained was as high as 1.14, and the corresponding CDBS exhibited significantly higher zeta potential values: approximately +35 mV. The minimal inhibitory concentration values of the CDBS of DS 1.14 against Escherichia coli and Staphylococcus aureus were 6 and 8 mg mL-1, respectively. In addition, nanoparticles were successfully prepared with a combination of CDBS and low methoxyl pectin (LMP) and a combination of CDBS and κ-carrageenan (CRG). The maximum encapsulation efficiency of nanoparticles for (-)-epigallocatechingallate can reach 87.8%.
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Affiliation(s)
- Qing Liu
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Man Li
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Liu Xiong
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Xiliang Bian
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Chunrui Sun
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Qingjie Sun
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
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