1
|
Cui Y, Li X, Sun D, Guo L, Cui B, Zou F, Wang J, Sun C. Retrogradation inhibition of starches in staple foods with maltotetraose-forming amylase. Food Chem 2024; 449:139232. [PMID: 38581794 DOI: 10.1016/j.foodchem.2024.139232] [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: 11/14/2023] [Revised: 03/31/2024] [Accepted: 04/01/2024] [Indexed: 04/08/2024]
Abstract
To effectively inhibit the retrogradation of staple foods, the effects of maltotetraose-forming amylase(G4-amylase) on the short and long-term retrogradation of different staple starches such as rice starch (RS), wheat starch (WS), potato starch (PS) were studied. The results indicated that G4-amylase decreased the content of amylose. Amylose contents (21.09%) of WSG4 were higher than that (14.82%) of RSG4 and (13.13%) of PSG4. WS had the most obvious change in the chain length distribution of amylopectin. A chains decreased by 18.99% and the B1 chains decreased by 12.08% after G4-amylase treatment. Compared to RS (662 cP) and WS (693 cP), the setback viscosity of RSG4 (338 cP) and WSG4 (385 cP) decreased. Compared to RS (0.41), WS (0.45), and PS (0.51), the long-term retrogradation rate of RSG4 (0.33), WSG4 (0.31), and PSG4 (0.38) significantly reduced. It indicated that G4-amylase significantly inhibited the long-term retrogradation of WS, followed by RS and PS.
Collapse
Affiliation(s)
- Yunlong Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xueting Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dengyue Sun
- State Key Laboratory of Biobased Material and Green Papermaking, College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Jinpeng Wang
- Shandong Key Laboratory of Starch Bio-based Materials and Green Manufacturing, Shandong Zhucheng Xingmao corn developing Co. Ltd, Zhucheng, China.
| | - Chunrui Sun
- Shandong Key Laboratory of Starch Bio-based Materials and Green Manufacturing, Shandong Zhucheng Xingmao corn developing Co. Ltd, Zhucheng, China
| |
Collapse
|
2
|
Gu Y, Xu R, Liu T, McClements DJ, Zhao X, Wu J, Zhao M, Zhao Q. Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation. Int J Biol Macromol 2024; 270:132049. [PMID: 38704060 DOI: 10.1016/j.ijbiomac.2024.132049] [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: 03/25/2024] [Revised: 04/14/2024] [Accepted: 05/01/2024] [Indexed: 05/06/2024]
Abstract
In this study, we examined the possibility of using industrial microwave processing to enhance the gelling properties and reduce the starch digestibility of mung bean flour (MBF). MBF (12.6 % moisture) was microwaved at a power of 6 W/g to different final temperatures (100-130 °C), and then its structural and functional properties were characterized. The microwave treatment had little impact on the crystalline structure or amylose content of the starch, but it roughened the starch granule surfaces and decreased the short-range ordered structure and degree of branching. In addition, the extent of mung bean protein denaturation caused by the microwave treatment depended on the final temperature. Slightly denaturing the proteins (100 °C) did not affect the nature of the gels (protein phase dispersed in a starch phase) but the gel network became more compact. Moderately denaturing the proteins (110-120 °C) led to more compact and homogeneous starch-protein double network gels. Excessive protein denaturation (130 °C) caused the gel structure to become more heterogeneous. As a result, the facilitated tangles between starch chains by more linear starch molecules after debranching, and the protein network produced by moderate protein denaturation led to the formation of stronger gel and the improvement of plasticity during large deformation (large amplitude oscillatory shear-LAOS). Starch recrystallization, lipid complexion, and protein network retard starch digestion in the MBF gels. In conclusion, an industrial microwave treatment improved the gelling and digestive properties of MBF, and Lissajous curve has good adaptability in characterizing the viscoelasticity of gels under large deformations.
Collapse
Affiliation(s)
- Yue Gu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Rong Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | | | - Xiujie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jinjin Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China.
| |
Collapse
|
3
|
Mo X, Zhu H, Yi C, Deng Y, Yuan J. Rheological properties of indica rice determined by starch structure related enzymatic activities during after-ripening. Int J Biol Macromol 2024; 269:131738. [PMID: 38670177 DOI: 10.1016/j.ijbiomac.2024.131738] [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: 12/31/2023] [Revised: 04/17/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024]
Abstract
The processing quality of indica rice must undergo ripening after harvest to achieve stability and improvement. However, the mechanism underlying this process remains incompletely elucidated. Starch, the predominant component in indica rice, plays a crucial role in determining its properties. This study focused on analyzing the rheological properties and starch fine structure, as well as the related biosynthetic enzymes of indica rice during the after-ripening process. The results showed that after-ripened rice exhibited increased elastic modulus (G') and viscous modulus (G″), accompanied by a decrease in the loss tangent (Tan δ), indicating an enhancement in viscoelasticity and the gel network structure. Moreover, the proportions of amylopectin super long chains (DP 37-60) decreased, while those of medium chains (DP 13-24 and DP 25-36) or short chains (DP 6-12) of amylopectin increased. Additionally, the activities of starch branching enzyme (SBE) and starch debranching enzyme (DBE) declined over the after-ripening period. Pearson correlation analysis revealed that the rheological properties of after-ripened rice were correlated with the chain length distribution (CLD) of starch, which, in turn, was associated with its related endogenous enzymes. These findings provied new insights into understanding the quality changes of after-ripened indica rice.
Collapse
Affiliation(s)
- Xiya Mo
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China; School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
| | - Hong Zhu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
| | - Cuiping Yi
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China.
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Jieyao Yuan
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
| |
Collapse
|
4
|
Liu P, Ma L, Duan W, Gao W, Fang Y, Guo L, Yuan C, Wu Z, Cui B. Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products. Carbohydr Polym 2023; 319:121183. [PMID: 37567718 DOI: 10.1016/j.carbpol.2023.121183] [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: 05/07/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 08/13/2023]
Abstract
Maltogenic amylase (MAA) (EC3.2.1.133), a member of the glycoside hydrolase family 13 that mainly produces α-maltose, is widely used to extend the shelf life of bread as it softens bread, improves its elasticity, and preserves its flavor without affecting dough processing. Moreover, MAA is used as an improver in flour products. Despite its antiaging properties, the hydrolytic capacity and thermal stability of MAA can't meet the requirements of industrial application. However, genetic engineering techniques used for the molecular modification of MAA can alter its functional properties to meet application-specific requirements. This review briefly introduces the structure and functions of MAA, its application in starch modification, its effects on starch-based products, and its molecular modification to provide better insights for the application of genetically modified MAA in starch modification.
Collapse
Affiliation(s)
- Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Li Ma
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wenmin Duan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| |
Collapse
|
5
|
Abedi E, Savadkoohi S, Banasaz S. The effect of thiolation process with l-cysteine on amylolysis efficiency of starch-cysteine conjugate by α-amylase. Food Chem 2023; 410:135261. [PMID: 36610093 DOI: 10.1016/j.foodchem.2022.135261] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 11/29/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
l-Cysteine (l-Cys) pre-treatment at two concentrations (150 mg/kg; PC1 and 300 mg/kg; PC2) on potato starch was conducted to produce starch-cysteine conjugates. Afterward, the effect of α-amylase on starch digestibility of potato native (PE) and starch-cysteine conjugates (PC1E and PC2E) were examined. Thiolation not only damaged starch according to the formation of pore and blister-like spots on the surface of starch granules, but also provided the functional group to immobilize α-amylase. Starch-cysteine conjugates showed a significantly greater degree of hydrolysis 24.1 % (PC1E) and 36.5 % (PC2E) in comparison with (16.8 %; PE). Destroying the granules integrity were accompanied with decreased crystallinity from 37.7 % to 33.1 % (PC1), 31.1 % (PC2), 27.6 % (PC1E) and 22.4 % (PC2E) with increasing thiol content (%) on surface from 2.3 %; PC1 to 3.4 %; PC2. The ratio of 1047/1022 cm- 1 reduced from 1.112 (native potato starch) to 0.974 (PC1E) and 0.867 (PC2E) after being subjected to α-amylase. Additionally, substantially low pasting viscosities (determined by RVA) along with the thermal properties (determined by DSC) of starch-cysteine conjugates treated with α-amylase could confirm the degradation of molecular structures containing low swelling power.
Collapse
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
| | - Sobhan Savadkoohi
- Department of Food Science and Technology, Hela Spice Australia, Melbourne, Victoria, Australia
| | - Shahin Banasaz
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualit́e des Produits Animaux, F-63122 Saint-Genès-Champanelle, France.
| |
Collapse
|
6
|
Wang K, Zou F, Tao H, Gao W, Guo L, Cui B, Yuan C, Liu P, Lu L, Wu Z. Effects of different rapid cooling temperatures and annealing on functional properties of starch straws after thermoplastic extrusion. Carbohydr Polym 2023; 305:120534. [PMID: 36737187 DOI: 10.1016/j.carbpol.2022.120534] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 12/11/2022] [Accepted: 12/31/2022] [Indexed: 01/07/2023]
Abstract
To improve the performance of starch straws in rapidly cooling and annealing procedure of thermoplastic extrusion, control straw was prepared through slowly cooling at 25 °C, and starch straw was prepared through regulating different rapid cooling temperatures including 20 °C, 5 °C, -10 °C and -20 °C. The results indicated that control straw exhibited a homogeneous state, while starch straws treated by rapid cooling displayed like a wash-board structure. Compared to control straw, the ratio of the absorption peak intensity of 1047 and 1022 cm-1 increased from 1.050 to 1.455 as cooling temperatures decreased from 25 °C to -20 °C, indicating short-range order of the double helix structure significantly enhanced. The relative crystallinities of starch straws increased from 12.01 % to 16.58 %. The maximum bending force value (60.92 N) of starch straws cooled at -20 °C was significantly higher than that (46.14 N) of control straw. Conversely, the modulus of elasticity in bending values (4.21-16.43 N/cm) of rapid cooling-treated straws were significantly lower than that (48.42 N/cm) of control straw. Water absorption of rapid cooling-treated straws were lower than that of control straw, indicating the hydrophobicity property of starch straws significantly improved.
Collapse
Affiliation(s)
- Kun Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China.
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| |
Collapse
|
7
|
Ultrasound-assisted activation amylase in the presence of calcium ion and effect on liquefaction process of dual frequency ultrasonicated potato starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01875-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
|
8
|
Yang N, Zou F, Tao H, Guo L, Cui B, Fang Y, Lu L, Wu Z, Yuan C, Zhao M, Liu P, Dong D, Gao W. Effects of primary, secondary and tertiary structures on functional properties of thermoplastic starch biopolymer blend films. Int J Biol Macromol 2023; 236:124006. [PMID: 36907303 DOI: 10.1016/j.ijbiomac.2023.124006] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/20/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023]
Abstract
To better understand the correlation between structure and properties in thermoplastic starch biopolymer blend films, the effects of amylose content, chain length distribution of amylopectin and molecular orientation of thermoplastic sweet potato starch (TSPS) and thermoplastic pea starch (TPES) on microstructure and functional properties of thermoplastic starch biopolymer blend films were studied. After thermoplastic extrusion, the amylose contents of TSPS and TPES decreased by 16.10 % and 13.13 %, respectively. The proportion of the chains with the degree of polymerization between 9 and 24 of amylopectin in TSPS and TPES increased from 67.61 % to 69.50 %, and from 69.51 % to 71.06 %, respectively. As a result, the degree of crystallinity and molecular orientation of TSPS and TPES films increased as compared to sweet potato starch and pea starch films. The thermoplastic starch biopolymer blend films possessed a more homogeneous and compacter network. The tensile strength and water resistance of thermoplastic starch biopolymer blend films increased significantly, whereas thickness and elongation at break of thermoplastic starch biopolymer blend films decreased significantly.
Collapse
Affiliation(s)
- Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Die Dong
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| |
Collapse
|
9
|
Wang D, Mi T, Gao W, Yu B, Yuan C, Cui B, Liu X, Liu P. Effect of modification by maltogenic amylase and branching enzyme on the structural and physicochemical properties of sweet potato starch. Int J Biol Macromol 2023; 239:124234. [PMID: 37003378 DOI: 10.1016/j.ijbiomac.2023.124234] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 02/22/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Sweet potato starch (SPSt) was treated sequentially with the combination of maltogenic amylase (MA) and branching enzyme (BE) (MA → BE) or BE and MA (BE→MA) to modify its structural and physicochemical properties. Following the MA → BE and BE→MA modifications, the degree of branching was increased from 12.02 % to 44.06 %; whereas, the average chain length decreased from 18.02 to 12.32. Fourier-transform infrared spectroscopy and digestive performance analysis indicated that the modifications reduced hydrogen bonds and increased resistant starch in SPSt. Rheological analysis revealed that the storage and loss moduli of the modified samples were lower than those of the control samples, except for starch treated with MA alone. X-ray diffraction measurements suggested that the re-crystallisation peak intensities of the enzyme-modified starches were lower than those of the untreated sample. The retrogradation resistance ability of the analysed samples followed the order: BE→MA-starches > MA → BE-starches > untreated starch. The relationship between the crystallisation rate constant and short branched chains (DP6-9) was well described by linear regression. This study provides a theoretical foundation for retarding the retrogradation of starch, which can improve food quality and extend the shelf-life of enzymatically modified starchy foods.
Collapse
|
10
|
Geng DH, Zhang X, Zhu C, Wang C, Cheng Y, Tang N. Structural, physicochemical and digestive properties of rice starch modified by preheating and pullulanase treatments. Carbohydr Polym 2023; 313:120866. [PMID: 37182957 DOI: 10.1016/j.carbpol.2023.120866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/26/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
The structural, physicochemical and digestive properties of rice starch modified by the combination of different temperature (60, 70, 80, 90 and 100 °C) preheating and pullulanase (PUL60, PUL70, PUL80, PUL90 and PUL100) treatments were investigated. The PUL60 treatment mainly modified the surface layer of starch granules, which increased the amylose content and damaged some ordered structures, resulting in slight decreases of gel strength and estimated glycemic index (eGI). With the increase of preheating temperature, PUL could act on more enzymatic sites to release a large amount of linear chains, reduce the ordered degree, and transform the A-type crystalline structure into B-type. The low molecule interaction strength between linear chains weakened the gel network structure, and some stable crystal structures formed by longer chains resisted the enzyme digestion. The gel strength and eGI value of PUL70 starch decreased significantly, and the properties of PUL80-100 starches tended to be stable, showing a further significant decrease of gel strength and a slight reduction of eGI value. Therefore, the preheating treatments at 60, 70 and 80 °C were suitable for the PUL modification of rice starch to obtain strong, medium and weak gel strength respectively, and the digestibility decreased with increasing preheating temperature.
Collapse
|
11
|
Yang N, Gao W, Zou F, Tao H, Guo L, Cui B, Lu L, Fang Y, Liu P, Wu Z. The relationship between molecular structure and film-forming properties of thermoplastic starches from different botanical sources. Int J Biol Macromol 2023; 230:123114. [PMID: 36599387 DOI: 10.1016/j.ijbiomac.2022.123114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 01/02/2023]
Abstract
To illustrate the correlations between molecular structures and the film-forming properties of thermoplastic starch from various botanical sources, starches from cereal, tuber and legume were modified by thermoplastic extrusion and the corresponding thermoplastic starch films were prepared including thermoplastic corn starch (TCS), thermoplastic rice starch (TRS), thermoplastic sweet potato starch (TSPS), thermoplastic cassava starch (TCAS) and thermoplastic pea starch (TPES) films. TPES film displayed a higher tensile strength (6.28 MPa) and stronger water resistance, such as lower water solubility (15.70 %), water absorption (42.35 %), and water vapor permeability (0.285 g·mm·h-1·m-2·kPa-1) due to higher contents of amylose and B1 chains. TCAS showed a smoother and more amorphous film due to higher amylopectin content, resulting higher elongation at break and larger opacity. TCS film was the most transparent due to a compacter network and more ordered crystallinity structure, which was suit for the packaging of fresh vegetables and aquatic products, whereas TCAS film was the opaquest, which protected package foods from light such as meat products, etc. The outcome would provide an innovative theory to regulate accurately the functional properties of thermoplastic starch films for different food needs.
Collapse
Affiliation(s)
- Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| |
Collapse
|
12
|
Molecular weight, chain length distribution and long-term retrogradation of cassava starch modified by amylomaltase. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
13
|
Guo L, Yang N, Gao W, Tao H, Cui B, Liu P, Zou F, Lu L, Fang Y, Wu Z. Self-healing properties of retrograded starch films with enzyme-treated waxy maize starch as healing agent. Carbohydr Polym 2023; 299:120238. [PMID: 36876769 DOI: 10.1016/j.carbpol.2022.120238] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/24/2022] [Accepted: 10/14/2022] [Indexed: 11/05/2022]
Abstract
Waxy maize starch (WMS) was modified using sequential α-amylase and transglucosidase to create enzyme-treated waxy maize starch (EWMS) with higher branching degree and lower viscosity as an ideal healing agent. Self-healing properties of retrograded starch films with microcapsules containing WMS (WMC) and EWMS (EWMC) were investigated. The results indicated that EWMS-16 had the maximum branching degree of 21.88 % after transglucosidase treatment time of 16 h, and A chain of 12.89 %, B1 chain of 60.76 %, B2 chain of 18.82 % and B3 chain of 7.52 %. The particle sizes of EWMC ranged from 2.754 to 5.754 μm. The embedding rate of EWMC was 50.08 %. Compared to retrograded starch films with WMC, water vapor transmission coefficients of retrograded starch films with EWMC were lower, while tensile strength and elongation at break values of retrograded starch films were almost similar. Retrograded starch films with EWMC had higher healing efficiency of 58.33 % as compared to that Retrograded starch films retrograded starch films with WMC was 44.65 %.
Collapse
Affiliation(s)
- Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| |
Collapse
|
14
|
Abedi E, Sayadi M, Pourmohammadi K. Effect of freezing-thawing pre-treatment on enzymatic modification of corn and potato starch treated with activated α-amylase: Investigation of functional properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107676] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
15
|
Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1636819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Waxy rice has a long history of being cultivated and consumed in China. In this study, the effect of different factors including α-amylase activity, protein, and amylopectin structure on the pasting properties of four waxy rice varieties were investigated. Rice flours were divided into four groups (Vietnam indica (VI), Jiangxi indica (JI), Anhui japonica (AJ), and Dongbei japonica (DJ) group) and treated with AgNO3 solution, DL-dithiothreitol (DTT), or protease (n = 3). Results suggested that both α-amylase activity and protein significantly decrease the pasting viscosity of waxy rice flours. Chain length distribution of amylopectin as measured by high performance ion exchange chromatography (HPAEC-PAD) showed that starch with a higher ratio of short chain leads to a higher pasting viscosity. X-Ray diffractograms showed that the crystal type of all the four varieties of rice starches were characteristic A-type. Relative crystallinity of each rice starch was further calculated, and higher crystallization resulted in a higher viscosity. Our study would provide a fundamental knowledge of the relationship between different factors and waxy starch pasting properties, as well as be a reference for controlling the quality of waxy rice starch-based food products.
Collapse
|
16
|
Li J, Yuan Y, Zhang H, Zou F, Tao H, Wang N, Guo L, Cui B. Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase. Food Chem 2022; 380:132226. [PMID: 35093661 DOI: 10.1016/j.foodchem.2022.132226] [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: 02/02/2021] [Revised: 12/27/2021] [Accepted: 01/20/2022] [Indexed: 11/04/2022]
Abstract
To reduce the wheat-flour-based food texture and flavor deterioration caused by starch retrogradation, herein wheat starch, the most ingredient in wheat flour, was modified by transglucosidase to delay long-term retrogradation of wheat starch. The study proposed promising data of transglucosidase-treated starch about structure, crystallinity and retrogradation kinetics. Structural properties showed that transglucosidase treatment shortened the average chain length from 19.49 to 16.10 and induced the dominance of amorphous state. Moreover, branching degree increased from 14.11% to 17.97% after transglucosidase treatment, resulting in higher water mobility. Amylose content increased from 25.33% to 59.00% due to the hydrolysis ability of transglucosidase. Relative crystallinity of the retrograded starches decreased from 24.33% to 14.50%. Furthermore, the Avrami parameters demonstrated that transglucosidase treatment significantly retarded the retrogradation rate of wheat starch due to the decrease of re-crystalline rate. The outcoming would supply a solid theory foundation for exploring the wheat staple foods with higher qualities.
Collapse
Affiliation(s)
- Jiahao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China
| | - Hongxia Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| |
Collapse
|
17
|
Gui Y, Wei X, Yang N, Guo L, Cui B, Zou F, Lu L, Liu P, Fang Y. Comparison of structural and functional properties of maize starch produced with commercial or endogenous enzymes. Int J Biol Macromol 2022; 209:2213-2225. [PMID: 35504411 DOI: 10.1016/j.ijbiomac.2022.04.202] [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: 12/02/2021] [Revised: 03/18/2022] [Accepted: 04/27/2022] [Indexed: 11/05/2022]
Abstract
To explore an effective and economic method to prepare higher contents of resistant starch (RS), different enzyme treatments including single pullulanase (PUL), commercial α-amylase (AA) or/and β-amylase (BA) with PUL, and malt endogenous amylase (MA) with PUL were used and the structural, physicochemical properties and digestibility of all modified starches (MS) were compared. All the enzyme-treated starches displayed a mixture of B and V-type diffraction patterns. The MA/PUL-MS showed higher V-type diffraction peak intensity as compared to other modified starches. Compared to the combination of commercial enzyme treatment, the combination of malt enzyme treatment led to higher apparent amylose contents (45.56%), RS content (53.93%) and thermal stability (302 °C), whereas it possessed lower solubility indices and predicted glycaemic index. The apparent viscosity and shear resistance of MA/PUL-MS were lower than that of AA/PUL-MS, whereas that of MA/PUL-MS was higher than that of BA/PUL-MS and BA/AA/PUL-MS. These findings would provide a theoretical and applicative basis to produce foods with lower GI in industrial production.
Collapse
Affiliation(s)
- Yifan Gui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Xinyang Wei
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| |
Collapse
|
18
|
Liu J, Wang Y, Li X, Jin Z, Svensson B, Bai Y. Effect of Starch Primers on the Fine Structure of Enzymatically Synthesized Glycogen-like Glucan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6202-6212. [PMID: 35549341 DOI: 10.1021/acs.jafc.2c00152] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Glycogen-like glucan (GnG) is a unique hyperbranched polysaccharide nanoparticle which is drawing increasing attention due to its biodegradability and abundant short branches that can be functionalized. Because starch and GnG are both composed of glucose residues and have similar glucosidic bonds, GnG could be fabricated by sucrose phosphorylase, α-glucan phosphorylase, and branching enzymes from starch primers and sucrose. In this study, high-amylose starch, normal starch, and waxy corn starch were used as primers to synthesize GnG, and their impact on the fine structure of GnG was investigated. Structural analysis indicated that with increasing content of amylopectin in the starch primer, the proportion of short chains in GnG decreased, and the degree of β-amylolysis and α-amylolysis was enhanced. Amylose in the primer contributed to a compact and homogeneous structure of GnG, while amylopectin triggered the formation of branch points with a more open distribution. These findings provide a new strategy for regulating the fine structure of GnG.
Collapse
Affiliation(s)
- Jialin Liu
- 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
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, 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
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, 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
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- 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
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Birte Svensson
- International Joint Research Laboratory for Starch Related Enzyme at Jiangnan University, Wuxi, Jiangsu 214122, China
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, 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
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
- International Joint Research Laboratory for Starch Related Enzyme at Jiangnan University, Wuxi, Jiangsu 214122, China
| |
Collapse
|
19
|
Li X, Yue X, Huang Q, Zhang B. Effects of wet-media milling on multi-scale structures and in vitro digestion of tapioca starch and the structure-digestion relationship. Carbohydr Polym 2022; 284:119176. [DOI: 10.1016/j.carbpol.2022.119176] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/03/2022] [Accepted: 01/20/2022] [Indexed: 11/02/2022]
|
20
|
Wang Y, Bai Y, Ji H, Dong J, Li X, Liu J, Jin Z. Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107289] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
21
|
Tang J, Zou F, Guo L, Wang N, Zhang H, Cui B, Liu X. The relationship between linear chain length distributions of amylopectin and the functional properties of the debranched starch-based films. Carbohydr Polym 2022; 279:119012. [PMID: 34980355 DOI: 10.1016/j.carbpol.2021.119012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 11/30/2021] [Accepted: 12/09/2021] [Indexed: 11/26/2022]
Abstract
The relationship between linear chain length distributions and the functional properties of the starch-based films after pullulanase debranching treatment of corn (CS), rice (RS) and wheat (WS) were investigated. The results indicated that the film thickness was negatively correlated with A chains content (r = -0.939) and apparent amylose content (r = -0.926), and was positively correlated with B3 chains content (r = 0.847). The tensile strength of the debranched starch-based films were positively correlated with apparent amylose content (r = 0.813), and the elongation at break were inversely proportional to B3 chains content (r = -0.817). The hydrophobicity of the starch-based films was positively and negatively correlated with the proportions of linear chains with DP 6-12 (r = 0.892) and DP 25-36 (r = -0.863), respectively. On the contrary, no significant correlation was noticed between chain length distribution of amylopectin and transparency and thermal stability.
Collapse
Affiliation(s)
- Jun Tang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hongxia Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Xingxun Liu
- Laboratory of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| |
Collapse
|
22
|
The characterization of structural, thermal, pasting and gel properties of the blends of laccase- and tyrosinase-treated potato protein and starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112463] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
23
|
Xie J, Wei S, Xu X, Xu D, Jin Y, Yang N, Wu F. Preparation, Structure, and Properties of Enzymatically‐Hydrolyzed Starch for Slowing Down the Retrogradation of High Starchy Foods. STARCH-STARKE 2021. [DOI: 10.1002/star.202100213] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jiating Xie
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| | - Siwen Wei
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| | - Xueming Xu
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| | - Dan Xu
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| | - Yamei Jin
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| | - Na Yang
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| | - Fengfeng Wu
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| |
Collapse
|
24
|
Gui Y, Zou F, Li J, Zhu Y, Guo L, Cui B. The structural and functional properties of corn starch treated with endogenous malt amylases. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106722] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
25
|
Li D, Fu X, Mu S, Fei T, Zhao Y, Fu J, Lee BH, Ma Y, Zhao J, Hou J, Li X, Li Z. Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties. Int J Biol Macromol 2021; 183:1248-1256. [PMID: 33965495 DOI: 10.1016/j.ijbiomac.2021.05.032] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 04/09/2021] [Accepted: 05/04/2021] [Indexed: 01/22/2023]
Abstract
Potato starch with high viscosity and digestibility cannot be added into some foods. To address this issue, a novel starch-acting enzyme 4,6-α-glucosyltransferase from Streptococcus thermophilus (StGtfB) was used. StGtfB decreased the iodine affinity and the molecular weight, but increased the degree of branching of starch at a mode quite different from glycogen 1,4-α-glucan branching enzyme (GBE). StGtfB at 5 U/g substrate mainly introduced DP 1-7 into amylose (AMY) or DP 1-12 branches into amylopectin (AMP), and increased the ratio of short- to long-branches from 0.32 to 2.22 or from 0.41 to 2.50. The DP 3 branch chain was the most abundant in both StGtfB-modified AMY and StGtfB-modified AMP. The DP < 6 branch chain contents in StGtfB-modified AMY were 42.68%, much higher than those of GBE-modified AMY. StGtfB significantly decreased viscoelasticity but still kept pseudoplasticity of starch. The modifications also slowed down the glucose generation rate of products at the mammalian mucosal α-glucosidase level. The slowly digestible fraction in potato starch increased from 34.29% to 53.22% using StGtfB of 5 U/g starch. This low viscoelastic and slowly digestible potato starch had great potential with respect to low and stable postprandial blood glucose.
Collapse
Affiliation(s)
- Dan Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China; Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Xuexia Fu
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Siyu Mu
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Teng Fei
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Yakun Zhao
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Jingchao Fu
- Department of Food Microbiology, Jilin Institute for Food Control, Changchun 130103, People's Republic of China
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Yanli Ma
- Department of Landscape Architecture, Changchun University, Changchun 130012, People's Republic of China
| | - Jian Zhao
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Jumin Hou
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Xiaolei Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China; Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China.
| | - Zhiyao Li
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China.
| |
Collapse
|
26
|
Yang L, Liu Y, Wang S, Zhang X, Yang J, Du C. The relationship between amylopectin fine structure and the physicochemical properties of starch during potato growth. Int J Biol Macromol 2021; 182:1047-1055. [PMID: 33887292 DOI: 10.1016/j.ijbiomac.2021.04.080] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 12/29/2022]
Abstract
The aim of this study was to explore the relationship between the structural and functional properties of starch isolated from Atlantic potatoes at different stages of growth without the effect of varieties and growth environment. The molecular size and chain-length distribution of amylopectin significantly varied with growth. The Mw and Mn of amylopectin ranged from 2.976 × 107 to 4.512 × 107 g/mol and 1.275 × 107 to 2.295 × 107 g/mol, respectively, suggested that the polydispersity varied with growth. The average chain length of amylopectin during potato growth showed small but significant changes and ranged from DP 23.59 to 24.73. Overall, Afp chains, Acrystal chains, and B1 chains increased with growth, and B2 and B3 chains decreased with growth. There was wide variation in starch pasting, gelatinization, retrogradation, in vitro starch digestibility, swelling power, solubility, and gel stability properties. Specifically, potato starch harvested at the earliest time had the highest resistant starch content. The variation trend of swelling power and solubility was similar, reached highest value at 42 days, were 20.38 g/g and 8.83%, respectively. Correlation analysis revealed that the physicochemical properties were significantly affected by amylopectin fine structure. The results of this study enhance our understanding of the structure-function relationship of potato starch.
Collapse
Affiliation(s)
- Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
| | - Yong Liu
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Sunyan Wang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Xianling Zhang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Jianting Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Chuanlai Du
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| |
Collapse
|