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Xie AJ, Li MH, Li ZW, Yue XQ. A preparation of debranched waxy maize starch derivatives: Effect of drying temperatures on crystallization and digestibility. Int J Biol Macromol 2024; 264:130684. [PMID: 38460647 DOI: 10.1016/j.ijbiomac.2024.130684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
The impact of recrystallization conditions and drying temperatures on the crystallization and digestibility of native waxy maize (Zea mays L.) starch (NWMS) was explored. This study involved subjecting NWMS to concurrent debranching and crystallization at 50 °C for up to 7 days. Samples were collected by oven-drying at 40, 60, and 80 °C for 24 h. This simultaneous debranching and crystallization process increased the resistant starch (RS) content by approximately 48 % compared to the native starch. The drying temperatures significantly influenced the RS content, with samples dried at 60 °C exhibiting the lowest digestibility. X-ray diffraction (XRD) analysis revealed that most crystals demonstrated a characteristic A-type arrangement. Debranching and crystallization processes enhanced the crystallinity of the samples. The specific crystal arrangement (A- or B-type) depended on the crystallization conditions. A 15 min heating of NWMS in a boiling water bath increased the digestible fraction to over 90 %, while the samples subjected to debranching and crystallization showed an increase to only about 45 %. A linear correlation between starch fractions and enthalpy was also observed.
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Affiliation(s)
- Ai-Jun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea
| | - Mo-Han Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Zhi-Wei Li
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore; Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, 213164, Jiangsu, PR China
| | - Xi-Qing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
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2
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Li F, Muhmood A, Akhter M, Gao X, Sun J, Du Z, Wei Y, Zhang T, Wei Y. Characterization, health benefits, and food applications of enzymatic digestion- resistant dextrin: A review. Int J Biol Macromol 2023; 253:126970. [PMID: 37730002 DOI: 10.1016/j.ijbiomac.2023.126970] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/19/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Resistant dextrin or resistant maltodextrin (RD), a short-chain glucose polymer that is highly resistant to hydrolysis by human digestive enzymes, has shown broad developmental prospects in the food industry and has gained substantial attention owing to its lack of undesirable effects on the sensory features of food or the digestive system. However, comprehensive fundamental and application information on RD and how RD improves anti-diabetes and obesity have not yet been received. Therefore, the characterization, health benefits and application of RD in various fields are summarized and discussed in the current study. Typically, RD is prepared by the acid thermal method and possesses excellent physicochemical properties, including low viscosity, high solubility, storage stability, and low retro-gradation, which are correlated with its low molecular weight (Mw) and non-digestible glycosidic linkages. In contrast, RD prepared by the simultaneous debranching and crystallization method has low solubility and high crystallinity. The ingestion of RD can positively affect metabolic diseases (diabetes and obesity) in animals and humans by producing short-chain fatty acids (SCFAs), and facilitating the inflammatory response. Moreover, RD has been widely used in the beverage, dairy products, and dessert industries due to its nutritional value and textural properties without unacceptable quality loss. More studies are required to further explore RD application potential in the food industry and its role in the management of different chronic metabolic disorders.
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Affiliation(s)
- Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Luhua Group Co., Ltd., Laiyang 265200, China
| | - Atif Muhmood
- Department of Agroecology, Aarhus University, Denmark.
| | - Muhammad Akhter
- College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
| | - Xiang Gao
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Huatao Food Co., Ltd., Weifang 262100, China.
| | - Jie Sun
- College of Life Science, Qingdao University, Qingdao 266071, China
| | - Zubo Du
- Shandong Luhua Group Co., Ltd., Laiyang 265200, China.
| | - Yuxi Wei
- College of Life Science, Qingdao University, Qingdao 266071, China.
| | - Ting Zhang
- Henan University of Technology, Grain College, Zhengzhou 450000, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
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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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Xia J, Zhang Y, Huang K, Cao H, Sun Q, Wang M, Zhang S, Sun Z, Guan X. Different multi-scale structural features of oat resistant starch prepared by ultrasound combined enzymatic hydrolysis affect its digestive properties. ULTRASONICS SONOCHEMISTRY 2023; 96:106419. [PMID: 37156158 DOI: 10.1016/j.ultsonch.2023.106419] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/10/2023]
Abstract
In this research, oat resistant starch (ORS) was prepared by autoclaving-retrogradation cycle (ORS-A), enzymatic hydrolysis (ORS-B), and ultrasound combined enzymatic hydrolysis (ORS-C). Differences in their structural features, physicochemical properties and digestive properties were studied. Results of particle size distribution, XRD, DSC, FTIR, SEM and in vitro digestion showed that ORS-C was a B + C-crystal, and ORS-C had a larger particle size, the smallest span value, the highest relative crystallinity, the most ordered and stable double helix structure, the roughest surface shape and strongest digestion resistance compared to ORS-A and ORS-B. Correlation analysis revealed that the digestion resistance of ORS-C was strongly positively correlated with RS content, amylose content, relative crystallinity and absorption peak intensity ratio of 1047/1022 cm-1 (R1047/1022), and weakly positively correlated with average particle size. These results provided theoretical support for the application of ORS-C with strong digestion resistance prepared by ultrasound combined enzymatic hydrolysis in the low GI food application.
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Affiliation(s)
- Ji'an Xia
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Qiqi Sun
- Joint Center for Translational Medicine, Southern Medical University Affiliated Fengxian Hospital, Shanghai 201499, China
| | - Man Wang
- Joint Center for Translational Medicine, Southern Medical University Affiliated Fengxian Hospital, Shanghai 201499, China
| | - Suhua Zhang
- Suzhou Kowloon Hospital Shanghai Jiao Tong University School of Medicine, Suzhou, Jiangsu 215028, China
| | - Zhenliang Sun
- Joint Center for Translational Medicine, Southern Medical University Affiliated Fengxian Hospital, Shanghai 201499, China.
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China.
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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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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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Chen W, Zhang T, Ma Q, Zhu Y, Shen R. Structure Characterization and Potential Probiotic Effects of Sorghum and Oat Resistant Dextrins. Foods 2022; 11:foods11131877. [PMID: 35804691 PMCID: PMC9265775 DOI: 10.3390/foods11131877] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/18/2022] [Accepted: 06/20/2022] [Indexed: 11/16/2022] Open
Abstract
Resistant dextrins (RDs) were prepared from sorghum and oat starches to determine their molecular structure, physicochemical properties, digestibility and prebiotics effect in vitro. The results showed that the particle size of sorghum resistant dextrin (SRD) and oat resistant dextrin (ORD) was significantly smaller than their respective starches. They formed a block structure, and lost the original A-type structure. In addition, SRD and ORD had good thermal stability, solubility (>90%) and enzymatic hydrolysis resistance (digestibility < 5%). The potential probiotic effects of ORD and SRD were studied by measurement of their promoting effects on the growth of Lactiplantibacillus plantarum, Lactobacillus acidophilus and Lactobacillus delbrueckii. For Lactiplantibacillus plantarum and Lactobacillus acidophilus, the promoting effect of ORD was the best (p < 0.05), and the counts increased by 8.89 and 8.74 log CFU/mL, respectively, compared with the control. For Lactobacillus delbrueckii, SRD was most effective, increasing the counts by 8.72 log CFU/mL compared with the control. These characteristics make SRD and ORD suitable for use as soluble dietary fiber and prebiotics in beverages and the excipients of low-glycemic-index products.
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Affiliation(s)
- Wenwen Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
| | - Ting Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
| | - Qi Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
| | - Yingying Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, No. 166 Kexue Road, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, No. 166 Kexue Road, Zhengzhou 450002, China
| | - Ruiling Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, No. 166 Kexue Road, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, No. 166 Kexue Road, Zhengzhou 450002, China
- >Correspondence: ; Tel.: +86-135-2664-5815
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8
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Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization followed by acidic or enzymatic hydrolysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106942] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Dong Z, Yang S, Dong X, Yang Y, Yan X, Su J, Tang C, Yao L, Kan Y. Characteristics, Protein Engineering, Heterologous Production, and Industrial Applications of Microbial Isoamylases. STARCH-STARKE 2021. [DOI: 10.1002/star.202100192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Zixing Dong
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
| | - Shuangshuang Yang
- College of Physical Education Nanyang Normal University Nanyang 473061 China
| | - Xiaoxiao Dong
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
| | - Yongna Yang
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
| | - Xueting Yan
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
| | - Jiejie Su
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
| | - Cunduo Tang
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
- China‐UK‐NYNU‐RRes Joint Laboratory of Insect Biology Henan Key Laboratory of Insect Biology in Funiu Mountain Nanyang Normal University Nanyang Henan 473061 China
| | - Lunguang Yao
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
- Henan Key Laboratory of Ecological Security for Water Region of Mid‐line of South‐to‐North Nanyang Normal University Nanyang 473061 China
| | - Yunchao Kan
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
- China‐UK‐NYNU‐RRes Joint Laboratory of Insect Biology Henan Key Laboratory of Insect Biology in Funiu Mountain Nanyang Normal University Nanyang Henan 473061 China
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