1
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Wu Y, Liu Y, Jia Y, Feng C, Zhang H, Ren F. Strategic exploration of whole grain cereals in modulating the glycaemic response. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38976377 DOI: 10.1080/10408398.2024.2374055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/10/2024]
Abstract
In the current context, diabetes presents itself as a widespread and complex global health issue. This study explores the significant influence of food microstructure and food matrix components interaction (protein, lipid, polyphenols, etc.) on the starch digestibility and the glycaemic response of post-prandial glycemia, focusing on the potential effectiveness of incorporating bioactive components from whole grain cereals into dietary strategies for the management and potential prevention of diabetes. This study aims to integrate the regulation of postprandial glycaemic homeostasis, including the complexities of starch digestion, the significant potential of bioactive whole grain components and the impact of food processing, to develop a comprehensive framework that combines these elements into a strategic approach to diabetes nutrition. The convergence of these nutritional strategies is analyzed in the context of various prevalent dietary patterns, with the objective of creating an accessible approach to mitigate and prevent diabetes. The objective remains to coalesce these nutritional paradigms into a coherent strategy that not only addresses the current public health crisis but also threads a preventative approach to mitigate future prevalence and impact.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Chaohui Feng
- School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, Kitami, Japan
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, China
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2
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Zang Z, Gong X, Cao L, Ni H, Chang H. Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector. Int J Biol Macromol 2024; 273:133087. [PMID: 38871109 DOI: 10.1016/j.ijbiomac.2024.133087] [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: 03/01/2024] [Revised: 06/06/2024] [Accepted: 06/09/2024] [Indexed: 06/15/2024]
Abstract
Yam is a significant staple food and starch source, particularly in tropical and subtropical regions, holding the fourth position among the world's top ten tuber crops. Yam tubers are rich in essential nutrients and a diverse range of beneficial plant compounds, which contribute to their multifaceted beneficial functions. Furthermore, the abundant starch and resistant starch (RS) content in yam can fulfil the market demand for RS. The inherent and modified properties of yam starch and RS make them versatile ingredients for a wide range of food products, with the potential to become one of the most cost-effective raw materials in the food industry. In recent years, research on yam RS has experienced progressive expansion. This article provides a comprehensive summary of the latest research findings on yam starch and its RS, elucidating the feasibility of commercial RS production and the technology's impact on the physical and chemical properties of starch. Yam has emerged as a promising reservoir of tuber starch for sustainable RS production, with thermal, chemical, enzymatic and combination treatments proving to be effective manufacturing procedures for RS. The adaptability of yam RS allows for a wide range of food applications.
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Affiliation(s)
- Ziyan Zang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Xiaoxiao Gong
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Linhai Cao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hongxia Ni
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hui Chang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
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3
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Chen X, Zhu L, Zhang H, Wu G, Cheng L, Zhang Y. A review of endogenous non-starch components in cereal matrix: spatial distribution and mechanisms for inhibiting starch digestion. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38920118 DOI: 10.1080/10408398.2024.2370487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
As compared with exogenous components, non-starch components (NSCS), such as proteins, lipids, non-starch polysaccharides (NSPs), and polyphenols, inherently present in cereals, are more effective at inhibiting starch digestibility. Existing research has mostly focused on complex systems but overlooked the analysis of the in-situ role of the NSCS. This study reviews the crucial mechanisms by which endogenous NSCS inhibit starch digestion, emphasizing the spatial distribution-function relationship. Starch granules are filled with pores/channels-associated proteins and lipids, embedding in the protein matrix, and maintained by endosperm cell walls. The potential starch digestion inhibition of endogenous NSCS is achieved by altering starch gelatinization, molecular structure, digestive enzyme activity, and accessibility. Starch gelatinization is constrained by endogenous NSCS, particularly cell wall NSPs and matrix proteins. The stability of the starch crystal structure is enhanced by the proteins and lipids distributed in the starch granule pores and channels. Endogenous polyphenols greatly inhibit digestive enzymes and participate in the cross-linking of NSPs in the cell wall space, which together constitute a physical barrier that hinders amylase diffusion. Additionally, the spatial entanglement of NSCS and starch under heat and non-heat processing conditions reduces starch accessibility. This review provides novel evidence for the health benefits of whole cereals.
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Affiliation(s)
- Xiaoyu Chen
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
| | - Yayuan Zhang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
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4
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Nie M, Li J, Lin R, Gong X, Dang B, Zhang W, Yang X, Wang L, Wang F, Tong LT. The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch. Food Res Int 2024; 186:114355. [PMID: 38729701 DOI: 10.1016/j.foodres.2024.114355] [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: 12/17/2023] [Revised: 03/23/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
In this study, five C18 fatty acids (FA) with different numbers of double bonds and configurations including stearic acid (SA), oleic acid (OA), elaidic acid (EA), linoleic acid (LA), and α-linolenic acid (ALA), were selected to prepare highland barely starch (HBS)-FA complexes to modulate digestibility and elaborate the underlying mechanism. The results showed that HBS-SA had the highest complex index (34.18 %), relative crystallinity (17.62 %) and single helix content (25.78 %). Furthermore, the HBS-C18 FA complexes were formed by EA (C18 FA with monounsaturated bonds) that had the highest R1047/1022 (1.0509) and lowest full width at half-maximum (FWHM, 20.85), suggesting good short-range ordered structure. Moreover, all C18 FAs could form two kinds of V-type complexes with HBS, which can be confirmed by the results of CLSM and DSC measurements, and all of them showed significantly lower digestibility. HBS-EA possessed the highest resistant starch content (20.17 %), while HBS-SA had the highest slowly digestible starch content (26.61 %). In addition, the inhibition of HBS retrogradation by fatty acid addition was further proven, where HBS-SA gel firmness (37.80 g) and aging enthalpy value were the lowest, indicating the most effective. Overall, compounding with fatty acids, especially SA, could be used as a novel way to make functional foods based on HBS.
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Affiliation(s)
- Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Jiaxin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Ran Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xue Gong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Bin Dang
- Qinghai Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China
| | - Wengang Zhang
- Qinghai Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China
| | - Xijuan Yang
- Qinghai Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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5
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Yang Y, Wang Y, Jiao A, Jin Z. Understanding the mechanisms of β-glucan regulating the in vitro starch digestibility of highland barley starch under spray drying: Structure and physicochemical properties. Food Chem 2024; 441:138385. [PMID: 38218152 DOI: 10.1016/j.foodchem.2024.138385] [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: 09/18/2023] [Revised: 01/03/2024] [Accepted: 01/05/2024] [Indexed: 01/15/2024]
Abstract
This study investigated the effects of β-glucan (0-6%) on the physicochemical properties, structure, and in vitro digestibility of highland barley starch (HBS) under spray drying (SD). SD significantly enhanced the inhibitory effect of 6% β-glucan on the in vitro digestibility and glucose diffusion of HBS. After SD, the addition of β-glucan at 4% and 6% concentration significantly increased the pasting temperatures of starch while decreased the rheological properties. Thermal properties demonstrated that β-glucan improved the thermal stability and residue content of HBS at 600°C, lowered its maximum loss rate, and maintained its thermal stability after SD. Structural properties showed that β-glucan affected greatly on amorphous regions of HBS after SD. Additionally, β-glucan dispersed more evenly in the starch system and experienced hydrogen bonding with starch after SD. This study presents a novel approach to enhancing the inhibitory effect of β-glucan on starch digestion.
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Affiliation(s)
- Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, PR China
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6
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Hou Y, Wei M, Wu Y, Ouyang J. In vitro digestibility of starch and protein in cooked wheat and oat whole flours: A comparative study. Food Chem 2024; 440:138203. [PMID: 38104452 DOI: 10.1016/j.foodchem.2023.138203] [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: 09/15/2023] [Revised: 11/30/2023] [Accepted: 12/10/2023] [Indexed: 12/19/2023]
Abstract
Whole grains have garnered significant attention in the food industry due to their retained abundant nutrients when compared to refined grains. However, limited knowledge exists regarding the digestive behavior of starch and protein. This study compared the physicochemical properties and in vitro starch and protein digestibility of cooked whole wheat flour (WF) and naked oat flour (NOF), and evaluated the impact of endogenous components (protein, lipid, β-glucan, and polyphenol) on the physicochemical properties and digestibility of WF and NOF. The result indicated that the final hydrolysis rate of WF samples (starch: 23.2 %∼46.3 %; protein: 23.1 %∼63.0 %) was lower than that of NOF samples (starch: 32.1 %∼61.0 %; protein: 32.3 %∼63.6 %). The removal of different endogenous components led to improved digestibility of starch and protein in both WF and NOF. This study contributes to the understanding of the starch and protein digestibility of whole grains, consequently facilitating the development of whole grain products.
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Affiliation(s)
- Yuqi Hou
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Mengjie Wei
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China.
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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7
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Gao M, Hu Z, Yang Y, Jin Z, Jiao A. Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread. Int J Biol Macromol 2024; 268:131681. [PMID: 38643913 DOI: 10.1016/j.ijbiomac.2024.131681] [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: 11/06/2023] [Revised: 03/05/2024] [Accepted: 04/16/2024] [Indexed: 04/23/2024]
Abstract
Whole wheat bread has high nutritional value, but it has inferior baking quality and high glycemic index, which needs to be improved by methods such as adding protein and β-glucan. This study investigated the effects of β-glucan and highland barley protein of different molecular weights (2 × 104, 1 × 105, and 3 × 105 Da) and different hydrate methods (pre-hydrate and not pre-hydrate) on the characteristics of whole wheat dough and bread. The mixing properties and rheological properties demonstrated that β-glucan pre-hydrated with highland barley protein were able to reduce the dough tan δ, reduce the dough viscoelasticity, while enhance the gluten network structure and dough deformation resistance. Compared to the control sample, the medium molecular weight pre-hydrate bread had a better specific volume of 3.21 mL/g, lower hardness of 527.28 g. In vitro starch digestion characteristics and ATR-FTIR showed that low and high molecular weight pre-hydrate increased the short-range ordered structure of starch and reduced the starch digestibility, while not pre-hydrated medium molecular weight hydrate had the lowest level of starch digestibility.
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Affiliation(s)
- Mengfei Gao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Zhongbo Hu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
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8
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Wu C, Wang W, Jia J, Guo L, Zhang C, Qian JY. Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour. Int J Biol Macromol 2024; 266:131269. [PMID: 38556228 DOI: 10.1016/j.ijbiomac.2024.131269] [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: 11/21/2023] [Revised: 03/18/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
The study investigated the effect of removing protein and/or lipid on the physicochemical characteristics and digestibility of sand rice flour (SRF). Morphological images showed that protein removal had a greater impact on exposing starch granules, while lipids acted as an adhesive. The treatment altered starch content in SRF samples, leading to increased starch crystallinity, denser semi-crystalline region, lower onset gelatinization temperature (To), higher peak viscosity and gelatinization enthalpy (ΔH), where Protein removal showed a more pronounced effect on altering physicochemical properties compared to lipid removal. The research revealed a positive correlation between rapidly digestible starch (RDS), maximum degree of starch hydrolysis (C∞), digestion rate constant (k) values and 1047/1022 cm-1 ratio, showing a strong connection between short-range structure and starch digestibility. The presence of endogenous proteins and lipids in SRF hinder digestion by restricting starch swelling and gelatinization, and physically obstructing enzyme-starch interaction. Lipids had a greater impact on starch digestibility than proteins, possibly due to their higher efficacy in reducing digestibility, higher lipid content with greater potential to form starch-lipid complexes. This study provides valuable insights into the interaction between starch and proteins/lipids in the sand rice seed matrix, enhancing its applicability in functional and nutritional food products.
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Affiliation(s)
- Chunsen Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
| | - Weizhen Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Juan Jia
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Lunan Guo
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
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9
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Ma Q, Wang X, Appels R, Zhang D, Zhang X, Zou L, Hu X. Large flour aggregates containing ordered B + V starch crystals significantly improved the digestion resistance of starch in pretreated multigrain flour. Int J Biol Macromol 2024; 264:130719. [PMID: 38460625 DOI: 10.1016/j.ijbiomac.2024.130719] [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: 01/11/2024] [Revised: 03/05/2024] [Accepted: 03/06/2024] [Indexed: 03/11/2024]
Abstract
The starch digestibility of flour is influenced by both physicochemical treatment and flour particle size, but the interactive effect of these two factors is still unclear. In this study, the effect of pullulanase debranching, combined with heat-moisture treatment (P-HMT), on starch digestibility of multi-grain flours (including oat, buckwheat and wheat) differing in particle size was investigated. The results showed that the larger-size flour always resulted in a higher resistant starch (RS) content either in natural or treated multi-grain flour (NMF or PHF). P-HMT doubled the RS content in NMFs and the large-size PHF yielded the highest RS content (78.43 %). In NMFs, the cell wall integrity and flour particle size were positively related to starch anti-digestibility. P-HMT caused the destruction of cell walls and starch granules, as well as the formation of rigid flour aggregates with B + V starch crystallite. The largest flour aggregates with the most ordered B + V starch were found in large-size PHF, which contributed to its highest RS yield, while the medium- and small-size PHFs with smaller aggregates were sensitive to P-HMT, resulting in the lower ordered starch but stronger interactions between starch and free lipid or monomeric proteins, eventually leading to their lower RS but higher SDS yield.
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Affiliation(s)
- Qianying Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China.
| | - Rudi Appels
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Di Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xinyu Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
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10
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Yang Y, Wang Y, Zhang R, Jiao A, Jin Z. The impact of different soluble endogenous proteins and their combinations with β-glucan on the in vitro digestibility, microstructure, and physicochemical properties of highland barley starch. Int J Biol Macromol 2024; 260:129417. [PMID: 38224806 DOI: 10.1016/j.ijbiomac.2024.129417] [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: 08/27/2023] [Revised: 12/27/2023] [Accepted: 01/09/2024] [Indexed: 01/17/2024]
Abstract
The impacts of protein types and its interaction with β-glucan on the in vitro digestibility of highland barley starch were investigated through analyzing physicochemical and microstructural properties of highland barley flour (HBF) after sequentially removing water- (WP), salt- (SP), alcohol- (AP) and alkali-soluble (AlkP) proteins. Resistant starch (RS) increased significantly in HBF after removing WP and SP, and RS of HBF was lower than that of without β-glucan. After removing WP, SP and AP, swelling powers of HBF without β-glucan (9.33-9.77) were higher than those of HBF (12.09-15.95). Trends of peak viscosity and peak temperature (thermal degradation temperature) were similar as swelling power, and HBF without AP showed the highest peak temperature (310.33 °C). Removals of different proteins improved the crystalline structure and short-range order of starch. There was a blue shift in T2 values and an opposite change in free water proportion. The matrix on starch surface was mainly formed by AP and AlkP, which could be aggregated by β-glucan. But, the inhibitory effect of AP or AlkP was stronger than that of proteins combined with β-glucan. These results help in the development of starch-based foods with different digestive properties by combining different protein types with β-glucan.
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Affiliation(s)
- Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ruixin Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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11
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Chao C, Liang S, Zhang Z, Gidley MJ, Liu Y, Wang S. New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour. Foods 2024; 13:663. [PMID: 38472778 DOI: 10.3390/foods13050663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 01/27/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
The effects of endogenous lipids and protein in sorghum flour on starch digestion were studied following the depletion of lipids and/or protein and after the reconstitution of separated fractions. The removal of protein or lipids moderately increases the digestibility of starch in raw (uncooked) sorghum flour to values close to those for purified starch. Rapid Visco Analyzer data (as a model for the cooking process) show that cooked sorghum flours with lipids have a lower starch digestibility than those without lipids after RVA processing, due to the formation of starch-lipid complexes as evidenced by their higher final viscosity and larger enthalpy changes. Additionally, the formation of a starch-lipid-protein ternary complex was identified in cooked sorghum flour, rather than in a reconstituted ternary mixture, according to the unique cooling stage viscosity peak and a greater enthalpy of lipid complexes. After heating, the sorghum flour showed a lower digestibility than the depleted flours and the reconstituted flours. The results indicate that the natural organization of components in sorghum flour is an important factor in facilitating the interactions between starch, lipids, and protein during RVA processing and, in turn, reducing the starch digestion.
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Affiliation(s)
- Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Song Liang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zheyuan Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Ye Liu
- School of Food and Health, Beijing Technology and Business Technology, Beijing 100048, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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12
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Chen X, Zhang H, Zhu L, Wu G, Cheng L, Chen Y, Yin X, Zhang Y. The combined actions of the granule surface barrier and multiscale structural evolution of starch on in vitro digestion of oat flour. Int J Biol Macromol 2024; 259:129334. [PMID: 38218298 DOI: 10.1016/j.ijbiomac.2024.129334] [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: 10/18/2023] [Revised: 12/24/2023] [Accepted: 01/06/2024] [Indexed: 01/15/2024]
Abstract
The digestive properties of oat-based food have garnered considerable interest. This study aimed to explore the internal and external factors contributing to different digestion properties of oat flour under actual processing conditions. Analysis of the ordered structure of oat starch revealed that an increase in gelatinization moisture to 60 % led to a decrease in crystallinity, R1047/1022 value, and helical structures content to 0, 0.48 %, and 1.45 %, respectively. Even when the crystal structure was completely destroyed, the short-range structure retained a certain degree of order. Surface structure observations of starch granules and penetration experiments with amylase-sized polysaccharide fluorescence probes indicated that non-starch components and small pores effectively hindered the diffusion of the probes but low-moisture (20 %) gelatinization substantially damaged this barrier. Furthermore, investigations into starch digestibility and starch molecular structure revealed that the ordered structure remaining inside the starch after high gelatinization delayed the digestion rate (0.028 min-1) and did not increase the content of resistant starch (7.10 %). It was concluded that the surface structure and non-starch components of starch granules limited the extent of starch digestion, whereas the spatial barrier of the residual ordered structure affected the starch digestion rate.
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Affiliation(s)
- Xiaoyu Chen
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Yuhang Chen
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xianting Yin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yayuan Zhang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
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13
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Zeng F, Hu Z, Yang Y, Jin Z, Jiao A. Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough. Int J Biol Macromol 2024; 256:128021. [PMID: 37967598 DOI: 10.1016/j.ijbiomac.2023.128021] [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: 07/31/2023] [Revised: 11/08/2023] [Accepted: 11/09/2023] [Indexed: 11/17/2023]
Abstract
Whole wheat bread has high nutritional value but is characterized by inferior quality and a high glycemic index. Studies have shown that adding β-glucans and protein can improve bread quality. This study investigated the effects of added oat β-glucan, barley β-glucan, or yeast β-glucan on protein synergy and whole wheat dough and bread quality. The mixing properties, rheological properties, and scanning electron microscopy observations showed that the addition of β-glucan promoted the formation of gluten networks, while the synergy between the wheat proteins and β-glucan resulted in a more robust and stable gluten network and a stronger physical starch envelope. Rapid visco-analysis and thermal property evaluations showed that β-glucan addition inhibited the thermal degradation, gelatinization, and retrogradation of starch. Based on the bread quality results, it was found the β-glucan could cause some damage to the bread baking quality. For example, the hardness of samples with oats, barley, and yeast increased to 881.69 g, 952.97 g, and 631.75 g, respectively, compared to samples without β-glucan (317.49 g), whereas the inclusion of yeast β-glucan proved to be less detrimental. Protein and β-glucan both reduced starch digestion to some degree, and showed better synergistic effects, with the lowest estimated glycemic index of 70.08 observed in bread containing added yeast β-glucan and protein. Therefore, yeast β-glucan and protein mixtures could be selected as viable formulations for enhancing the quality of whole wheat bread.
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Affiliation(s)
- Fangye Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Zhongbo Hu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
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14
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Wang Z, Fan M, Hannachi K, Li Y, Qian H, Wang L. Impact of red kidney bean protein on starch digestion and exploring its underlying mechanism. Int J Biol Macromol 2023; 253:127023. [PMID: 37751820 DOI: 10.1016/j.ijbiomac.2023.127023] [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: 06/16/2023] [Revised: 09/05/2023] [Accepted: 09/20/2023] [Indexed: 09/28/2023]
Abstract
This study aimed to investigate the effect of different proportions of red kidney bean protein (RKP) on the digestibility of co-gelatinized wheat starch (WS) and corn starch (CS), as well as explore the potential underlying mechanisms. The results showed a significant reduction in both the rate and extent of digestion for WS and CS after adding the RKP during co-gelatinization. Furthermore, incorporating RKP at 0 % to 20 % levels increased the content of resistant starch (RS) by 34.89 % and 14.43 % in the digested systems of wheat starch and maize starch, respectively, while decreasing the concentration of rapidly digestible starch (RDS) by 12.24 % and 20.39 %, respectively. Furthermore, RKP was found to inhibit α-amylase in a dose-dependent and non-competitive manner. Its interaction with starch occurred through hydrogen bonds and hydrophobic interactions, resulting in a modification of the short-range ordered structure of starch and ultimately leading to inhibition of starch digestion. The physical barrier effect of RKP on starch digestion also contributed to its inhibitory action. Considering the health-related delay in the rate and extent of postprandial starch digestion, Our findings have important inspirational value for the use of red kidney bean protein in hypoglycemic foods.
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Affiliation(s)
- Zhiqian Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Kanza Hannachi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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15
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Xu L, Ren J, Wang X, Bai Z, Chai S, Wang X. Effects of sugar beet pectin on the pasting, rheological, thermal, and microstructural properties of wheat starch. Int J Biol Macromol 2023; 253:127328. [PMID: 37820921 DOI: 10.1016/j.ijbiomac.2023.127328] [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: 06/15/2023] [Revised: 09/16/2023] [Accepted: 10/07/2023] [Indexed: 10/13/2023]
Abstract
The effects of addition of sugar beet pectin (SBP) on the pasting, rheological, thermal, and microstructural properties of wheat starch (WS) were investigated. Results revealed that SBP addition significantly increased the peak viscosity, trough viscosity, breakdown value, final viscosity, and setback value of WS, whereas decreased the pasting temperature. SBP raised the swelling power (from 13.44 to 21.32 g/g) and endothermic enthalpy (ΔH, from 8.17 to 8.98 J/g), but decreased the transparency (from 9.70 % to 1.37 %). Regarding rheological properties, WS-SBP mixtures exhibited a pseudo-plastic behavior, and SBP enhanced the viscoelasticity, but decreased the deformability. Particle size distribution analysis confirmed that SBP promoted the swelling of WS granules. Fourier-transform infrared spectroscopy results suggested that the interactions between SBP and WS did not involve covalent bonding, and the formation of ordered structure was inhibited by SBP addition. Additionally, scanning electron microscopy observation found that the gel network of WS-SBP mixtures became more irregular, pore size gradually decreased, and the wall became thinner as the SBP concentration increased. These results indicated that SBP is a promising non-starch polysaccharide that can enhance the processing properties of WS.
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Affiliation(s)
- Lei Xu
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China.
| | - Jinyun Ren
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China
| | - Xin Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China
| | - Zhaoliang Bai
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China
| | - Shihao Chai
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China
| | - Xiaole Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China
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16
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Yang Y, Bao H, Wang Y, Jiao A, Jin Z. Mechanisms of rice protein hydrolysate regulating the in vitro digestibility of rice starch under extrusion treatment in terms of structure, physicochemical properties and interactions. Int J Biol Macromol 2023; 253:127315. [PMID: 37820920 DOI: 10.1016/j.ijbiomac.2023.127315] [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: 07/24/2023] [Revised: 09/23/2023] [Accepted: 10/06/2023] [Indexed: 10/13/2023]
Abstract
The effect of protein hydrolysates on starch digestibility has been observed in other heat treatments but has yet to be extensively researched under extrusion. This study aimed to analyze the physicochemical properties, structure, and starch digestibility of extruded rice starch-protein hydrolysate (ERS-RPH) complexes prepared by extrusion treatment. The resistant starch contents of ERS-RPH (12.30 %-19.36 %) were higher than those of extruded starch alone (6.33 %). The interaction forces, physical barrier effects, and enzyme inhibition indicated that RPHs at varying hydrolysis degrees hindered starch digestibility by reducing its contact with enzyme and via adhesion and hydrogen bonding with starch. RPHs with higher hydrolysis exhibited greater inhibition of starch digestibility, limiting the swelling power of starch and the leaching of amylose, thereby improving the thermal stability of starch. Fourier transform infrared spectroscopy results revealed the presence of hydrogen bonding interactions between RPHs and starch in complexes, intensifying the ordered structure of starch. Extrusion caused an increase of 6.8 %-10.8 % in the relative crystallinity of ERS-RPH compared to extruded starch alone. Moreover, the strength of V-type structure was reinforced after extrusion. These results enhanced comprehension of how PRHs regulate starch digestibility under extrusion, and offer direction for producing slow-digesting foods.
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Affiliation(s)
- Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Huiyi Bao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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17
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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18
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Xiang G, Li J, Lin Q, Zhang Y, Ding Y, Guo X, Pan Q, Liu Q, Fu X, Yang Y, Han W, Fang Y. The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties. Food Chem X 2023; 19:100785. [PMID: 37780235 PMCID: PMC10534091 DOI: 10.1016/j.fochx.2023.100785] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/27/2023] [Accepted: 07/03/2023] [Indexed: 10/03/2023] Open
Abstract
This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to the results, HMT caused the adhesion and agglomeration of the rice flour, promoted the binding between starch, protein and lipid molecular chains and led to the formation of complexes (especially starch-lipid complexes), which hindered the removal of non-starch components. Compared to the untreated rice flour, the HMT treated lipid-removal rice flour had small changes in their crystallinity, gelatinization temperature and viscosity property. After removing protein, the crystallinity, peak viscosity, final viscosity, breakdown and starch digestibility were sharply increased. In particular, the peak viscosity increased from 811 cP to 1746 cP and the enthalpy change increased from 5.33 J/g to 10.18 J/g. These findings are helpful in understanding the contribution of removing endogenous proteins and lipids to the physicochemical changes of HMT treated rice flour during its heating process and thus can be helpful in controlling the quality of rice flour through HMT.
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Affiliation(s)
- Guiyuan Xiang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Jiangtao Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yili Zhang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yuqin Ding
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Xiaofeng Guo
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Qianru Pan
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Qiongxiang Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Xiangjin Fu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Ying Yang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Wenfang Han
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
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19
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Zeng F, Yang Y, Liu Q, Yang J, Jin Z, Jiao A. Effect of fermentation methods on properties of dough and whole wheat bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4876-4886. [PMID: 36943926 DOI: 10.1002/jsfa.12565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/10/2023] [Accepted: 03/21/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Whole wheat bread is high in nutritional value but poor in technological quality; therefore, research on how to improve its technological quality has attracted extensive attention. The effects of fermentation methods, including straight dough(STD), sourdough (SOD), sponge dough (SPD), and refrigerated SPD (RSD) methods, on the dough and bread quality of whole wheat bread were investigated, focusing on pasting properties, rheological properties, thermal properties, microstructure, basic quality, and starch digestibility. RESULTS The rapid viscosity analysis and rheological results demonstrated that SOD had the highest pasting temperature and the lowest viscosity, indicating an inhibition of starch pasting and partial protein hydrolysis, whereas the opposite trend presented by SPD and RSD indicated a greater starch hydration and a stronger gluten network. Thermal gravimetric analysis and differential scanning calorimetry results indicated reduced starch thermal degradation and increased starch pasting enthalpy in SOD and RSD. Scanning electron microscopy images revealed that the starch granules of SOD and RSD were tightly wrapped by a gluten network. SOD and RSD breads had the largest specific volume, the softest texture, and the lowest glycemic index. CONCLUSION The effects of different fermentation methods on dough and bread structure can provide instructive information for future studies on their applications in whole wheat bread production. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fangye Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Jiahua Yang
- Jiangsu Pastoral Health Technology Co., Ltd, Taizhou, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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20
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Ge F, Xia R, Wu D, Cheng W, Meng L, Wang Z, Tang X. Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies. Food Chem 2023; 413:135657. [PMID: 36773359 DOI: 10.1016/j.foodchem.2023.135657] [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: 09/29/2022] [Revised: 01/30/2023] [Accepted: 02/06/2023] [Indexed: 02/10/2023]
Abstract
Highland barley (HB) was subjected to dry-, semidry-, wet-milling methods and assessed for flour physicochemical properties and eating quality of corresponding sugar-free cookies. Results showed that there were significant differences between different milled flours in damaged starch content, particle size, hydration, pasting properties, and color. High a* values and poor hydration/pasting properties of wet-milled flours were associated with its smallest particle size and lowest content of damaged starch (25.3%), β-glucan (1.87%), and dietary fiber (10.87%), resulting in dark brown color, slightly high spread ratio, low hardness, and fast digestibility of the corresponding cookies. Conversely, the low digestibility of the cookies (predicted glycemic index 58.85) prepared from dry-milled flours was attributed to the higher content of dietary fiber, β-glucan and V-type starch-lipid complex, which would affect enzyme accessibility and may be beneficial for making HB sugar-free cookies. This study is expected to promote the development of HB functional foods.
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Affiliation(s)
- Fei Ge
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Ruhui Xia
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Weiwei Cheng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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21
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Zhang X, Blennow A, Jekle M, Zörb C. Climate-Nutrient-Crop Model: Novel Insights into Grain-Based Food Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37384408 DOI: 10.1021/acs.jafc.3c01076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/01/2023]
Abstract
Mineral nutrients spatiotemporally participate in the biosynthesis and accumulation of storage biopolymers, which directly determines the harvested grain yield and quality. Optimizing fertilizer nutrient availability improves the grain yield, but quality aspects are often underestimated. We hypothesize that extensive mineral nutrients have significant effects on the biosynthesis, content, and composition of storage proteins, ultimately determining physicochemical properties and food quality, particularly in the context of climate change. To investigate this, we hierarchized 16 plant mineral nutrients and developed a novel climate-nutrient-crop model to address the fundamental question of the roles of protein and starch in grain-based food quality. Finally, we recommend increasing the added value of mineral nutrients as a socioeconomic strategy to enhance agro-food profitability, promote environmental sustainability, and improve climate resilience.
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Affiliation(s)
- Xudong Zhang
- Institute of Crop Science, Quality of Plant Products, University of Hohenheim, 70599 Stuttgart, Germany
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, 1871 Frederiksberg C, Denmark
| | - Mario Jekle
- Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Christian Zörb
- Institute of Crop Science, Quality of Plant Products, University of Hohenheim, 70599 Stuttgart, Germany
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22
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Yang Z, Zhang Y, Wu Y, Ouyang J. Factors influencing the starch digestibility of starchy foods: A review. Food Chem 2023; 406:135009. [PMID: 36450195 DOI: 10.1016/j.foodchem.2022.135009] [Citation(s) in RCA: 23] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022]
Abstract
Starchy foods are a major energy source of the human diet, their digestion is closely related to human health. Most foods require lots of processing before eating, therefore, many factors can influence starch digestibility. The factors that affect the digestibility of starches have been widely discussed previously, but the extracted starches in those studies were different from those present within the actual food matrix. This review summarizes the factors influencing the starch digestibility in starchy foods. Endogenous non-starch components hinder the starch digestive process. Food ingredients and additives decrease starch digestibility by inhibiting the activity of digestive enzymes or hindering the contact between starch and enzymes. Storage induce the retrogradation of starch, decreasing the digestibility of foods. Therefore, preparing starchy foods with whole grains, processing them as little as possible, using food additives reasonably, and storage conditions may all be beneficial measures for the production of low GI foods.
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Affiliation(s)
- Zhenglei Yang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yuyang Zhang
- Department of Food Science, University of Guelph, ON N1G2W1, Canada
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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23
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Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles. Foods 2023; 12:foods12051074. [PMID: 36900591 PMCID: PMC10001254 DOI: 10.3390/foods12051074] [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: 12/27/2022] [Revised: 02/07/2023] [Accepted: 02/22/2023] [Indexed: 03/06/2023] Open
Abstract
To study the effects of highland barley flour with different particle sizes on dough characteristics and noodle quality, highland barley flours (median particle sizes of 223.25, 143.12, 90.73, 42.33 and 19.26 μm, respectively) were mixed with the wheat flour to make noodles. The damaged starch content of highland barley flour with five particle sizes was 47.0, 61.0, 62.3, 102.0, and 108.0 g/kg, respectively. The reconstituted flour containing highland barley powder with smaller particle sizes showed higher viscosity and water absorption. The smaller the particle size of barley flour, the lower the cooking yield, shear force and pasting enthalpy of the noodles, and the higher the hardness of the noodles. As the particle size of barley flour decreases, the structural density of the noodles increases. This study is expected to provide a constructive reference for the development of barley-wheat composite flour and the production of barley-wheat noodles.
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24
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Nie M, Piao C, Wang A, Xi H, Chen Z, He Y, Wang L, Liu L, Huang Y, Wang F, Tong LT. Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods. Carbohydr Polym 2023; 303:120458. [PMID: 36657856 DOI: 10.1016/j.carbpol.2022.120458] [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: 08/27/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022]
Abstract
The objective of this study was to compare the structural, thermal, rheological and digestive properties of highland barley starch (HBS) by different extraction methods. Five techniques were used to extract HBS: Alkali extraction, Ultrasound extraction, double enzyme extraction (DE), three enzyme extraction (TE) and ultrasonic assisted TE (U-TE). The results indicated that the Ultrasound extracted HBS had fewer Maltese crosses, lower molecular weight (Mw), and higher content of damaged starch (P < 0.05). Meanwhile, DE extracted HBS had higher Mw, and the content of short amylopectin than that of Alkali extracted HBS (P < 0.05). Additionally, the DE extracted HBS showed the highest relative crystallinity and good short-range ordered structure, which led to the outcome of stronger thermal stability and higher values of G' and G'' (P < 0.05). These results indicated that enzymatic extraction could better protect the resistance of HBS by protecting its physicochemical properties.
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Affiliation(s)
- Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Huihan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yue He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yatao Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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25
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Bao H, Liu Q, Yang Y, Xu L, Zhu K, Jin Z, Jiao A. Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch. J Food Sci 2023; 88:1159-1171. [PMID: 36704898 DOI: 10.1111/1750-3841.16458] [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: 09/27/2022] [Revised: 12/01/2022] [Accepted: 12/23/2022] [Indexed: 01/28/2023]
Abstract
Protein, as the second major component in starchy foods, is crucial for its influence on the physicochemical properties and digestibility of starch. However, the effect of different sources of protein on starch digestibility is still unclear. In this paper, the effects of different sources of proteins (rice protein: RP, soybean isolate protein: SPI, and whey concentrate protein: WPC) on structural features, digestibility, and enzyme activity of extruded rice starch were investigated. The addition of all three proteins reduced the starch digestibility of extrudates. Native SPI and WPC suppressed amyloglucosidase activity, and all three proteins exhibited stronger amyloglucosidase inhibition when hydrolyzed. The rheological properties and Fourier transform infrared spectroscopy results revealed the exogenous proteins and starch interacted through non-covalent bonds and improved the ordered structures in the extrudates. The extrusion process also facilitated the formation of a V-type structure. The sum of SDS and RS content of extrudates was negatively correlated with the content of leached amylose and positively correlated with the ratio of 1047/1022 cm-1 . These findings suggest that the inclusion of exogenous proteins during extrusion can affect starch digestibility through mechanisms such as the interaction with starch molecules, as well as the inhibition of amylase activity. PRACTICAL APPLICATION: This result indicated that the addition of protein during extrusion not only increased the nutritional value of the extrudate, but also decreased the starch digestibility. Extrusion technology can efficiently produce extruded products with protein, expanding further applications of protein in food and providing new healthy staple food options for special populations, such as diabetic and overweight people.
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Affiliation(s)
- Huiyi Bao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lulian Xu
- Department of Pediatric Endocrinology, The Affiliated Wuxi Children's Hospital of Nanjing Medical University, Wuxi, China
| | - Kunfu Zhu
- Shandong Zhushi Pharmaceutical Group Co., Ltd, Heze, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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26
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Liu Q, Wang Y, Yang Y, Yu X, Xu L, Jiao A, Jin Z. Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108239] [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]
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27
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Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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28
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Wang C, Tian X, Zhang X, Zhang Z, Zhang X, Zeng X. Physicochemical Characterizations, Digestibility, and Lipolysis Inhibitory Effects of Highland Barley Resistant Starches Prepared by Physical and Enzymatic Methods. Molecules 2023; 28:molecules28031065. [PMID: 36770733 PMCID: PMC9920265 DOI: 10.3390/molecules28031065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
This study aimed to investigate the differences in the physicochemical and structural characteristics, digestibility, and lipolysis inhibitory potential in vitro of highland barley resistant starches (HBRSs) prepared by autoclaving (HBSA), microwave-assisted autoclaving (HBSM), isoamylase (HBSI) and pullulanase (HBSP) debranching modifications. Results revealed that the resistant starch content of native starch was significantly elevated after modifications. HBSA and HBSM showed distinctly higher swelling power and water-binding capacities along with lower amylose amounts and solubilities than those of HBSI and HBSP (p < 0.05). Fourier transform infrared spectroscopy and X-ray diffraction exhibited that HBSP displayed the highest degree of the ordered crystalline region and crystallinity with a mixture of CB- and V-type polymorphs. Meanwhile, HBSA and HBSM were characterized by their high degree of the amorphous region with a mixture of B- and V-type polymorphs. Physical and enzymatic modifications resulted in different functionalities of HBRSs, among which HBSP showed the lowest digestibility and HBSM exhibited the highest inhibitory activity on lipolysis due to their structure and structure-based morphology and particle size. This study provided significant insights into the development of native starch from highland barley as an alternative functional food.
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Affiliation(s)
- Cong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (C.W.); (X.Z.); Tel.: +86-25-8439-6791 (X.Z.)
| | - Xinyi Tian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiayin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zhiming Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (C.W.); (X.Z.); Tel.: +86-25-8439-6791 (X.Z.)
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29
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Xie J, Hong Y, Gu Z, Cheng L, Li Z, Li C, Ban X. Highland Barley Starch: Structures, Properties, and Applications. Foods 2023; 12:foods12020387. [PMID: 36673478 PMCID: PMC9857740 DOI: 10.3390/foods12020387] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/24/2022] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Highland barley (HB) is a nutritious crop with excellent health benefits, and shows promise as an economically important crop with diverse applications. Starch is the main component of HB and has great application potential owing to its unique structural and functional properties. This review details the latest status of research on the isolation, chemical composition, structure, properties, and applications of highland barley starch (HBS). Suggestions regarding how to better comprehend and utilize starches are proposed. The amylopectin content of HBS ranged from 74% to 78%, and can reach 100% in some varieties. Milling and air classification of barley, followed by wet extraction, can yield high-purity HBS. The surface of HBS granules is smooth, and most are oval and disc-shaped. Normal, waxy, and high-amylose HBS have an A-type crystalline. Due to its superb freeze-thaw stability, outstanding stability, and high solubility, HBS is widely used in the food and non-food industries. The digestibility of starch in different HB whole grain products varies widely. Therefore, the suitable HB variety can be selected to achieve the desired glycemic index. Further physicochemical modifications can be applied to expand the variability in starch structures and properties. The findings provide a thorough reference for future research on the utilization of HBS.
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Affiliation(s)
- Jingjing Xie
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Correspondence: ; Tel.: +86-510-85329237
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
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30
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Liu Q, Shi J, Jin Z, Jiao A. Development and characterization of resistant starch produced by an extrusion–debranching strategy with a high starch concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108276] [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]
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31
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Nie M, Piao C, Li J, He Y, Xi H, Chen Z, Wang L, Liu L, Huang Y, Wang F, Tong L. Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch. Molecules 2022; 27:molecules27196524. [PMID: 36235062 PMCID: PMC9573687 DOI: 10.3390/molecules27196524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/26/2022] [Accepted: 09/29/2022] [Indexed: 11/05/2022] Open
Abstract
The purpose of this study was to compare the gelatinization and retrogradation properties of highland barley starch (HBS) using different extraction methods. We obtained HBS by three methods, including alkali extraction (A-HBS), ultrasound extraction (U-HBS) and enzyme extraction (E-HBS). An investigation was carried out using a rapid viscosity analyzer (RVA), texture profile analysis (TPA), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and Fourier-transform infrared spectrometry (FTIR). It is shown that the different extraction methods did not change the crystalline type of HBS. E-HBS had the lowest damaged starch content and highest relative crystallinity value (p < 0.05). Meanwhile, A-HBS had the highest peak viscosity, indicating the best water absorption (p < 0.05). Moreover, E-HBS had not only higher G′ and G″ values, but also the highest gel hardness value, reflecting its strong gel structure (p < 0.05). These results confirmed that E-HBS provided better pasting stability and rheological properties, while U-HBS provides benefits of reducing starch retrogradation.
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Affiliation(s)
- Mengzi Nie
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Jiaxin Li
- Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yue He
- Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huihan Xi
- Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Zhiying Chen
- Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lili Wang
- Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Liya Liu
- Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yatao Huang
- Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Correspondence: (F.W.); (L.T.); Tel./Fax: +86-10-6281-7417 (L.T.)
| | - Litao Tong
- Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Correspondence: (F.W.); (L.T.); Tel./Fax: +86-10-6281-7417 (L.T.)
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32
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Effects of composition, starch structural orders, and kernel structure on starch in vitro digestion of highland barley. Carbohydr Polym 2022; 301:120274. [DOI: 10.1016/j.carbpol.2022.120274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 10/16/2022] [Accepted: 10/25/2022] [Indexed: 11/23/2022]
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33
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Zong Y, Tian S, Zhang Y, Liu Z, Chen Z. Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16971] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yao Zong
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Shuangqi Tian
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Yan Zhang
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Zixuan Liu
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Zhicheng Chen
- College of Food science and Technology Henan University of Technology Zhengzhou China
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34
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Wang H, Li Y, Wang L, Wang L, Li Z, Qiu J. Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107630] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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35
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Yang Y, Jiao A, Liu Q, Ren X, Zhu K, Jin Z. The effects of removing endogenous proteins, β-glucan and lipids on the surface microstructure, water migration and glucose diffusion in vitro of starch in highland barley flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107457] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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36
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Study on the Pasting Properties of Indica and Japonica Waxy Rice. Foods 2022; 11:foods11081132. [PMID: 35454720 PMCID: PMC9031608 DOI: 10.3390/foods11081132] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/03/2022] [Accepted: 04/12/2022] [Indexed: 01/25/2023] Open
Abstract
In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in the range of 1242 to 1371 cP, which was significantly higher than 4 JWR flours (667 to 904 cP). Correlation analysis indicated that all pasting parameters were not correlated (p < 0.05) with physicochemical properties of rice flours and the fine structure of isolated starches. The pasting profiles of IWRs were still significantly higher than those of JWRs after removing lipid, while there were no significant differences between the two cultivars after removing protein sequentially. Meanwhile, the addition of extracted protein from JWR to the isolated starch significantly decreased the viscosity compared to the addition of protein extracted from IWR. The protein composition results found that the IWR protein contained about 18% globulin and 64% glutelin, while the JWR protein contained 11% globulin and 73% glutelin. The addition of glutelin to isolated starch significantly decreased viscosity compared to the addition of globulin. Therefore, the differences in the content of globulin and glutelin might be the main reasons that differentiate the pasting behaviors of the two cultivars.
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37
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Lu L, He C, Liu B, Wen Q, Xia S. Incorporation of chickpea flour into biscuits improves the physicochemical properties and in vitro starch digestibility. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113222] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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38
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He M, Ding T, Wu Y, Ouyang J. Effects of Endogenous Non-Starch Nutrients in Acorn (Quercus wutaishanica Blume) Kernels on the Physicochemical Properties and In Vitro Digestibility of Starch. Foods 2022; 11:foods11060825. [PMID: 35327248 PMCID: PMC8947623 DOI: 10.3390/foods11060825] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Accepted: 03/09/2022] [Indexed: 02/04/2023] Open
Abstract
The present study investigated the multi-scale structure of starch derived from acorn kernels and the effects of the non-starch nutrients on the physicochemical properties and in vitro digestibility of starch. The average polymerization degree of acorn starch was 27.3, and the apparent amylose content was 31.4%. The crystal structure remained as C-type but the relative crystallinity of acorn flour decreased from 26.55% to 25.13%, 25.86% and 26.29% after the treatments of degreasing, deproteinization, and the removal of β-glucan, respectively. After the above treatments, the conclusion temperature of acorn flour decreased and had a significant positive correlation with the decrease in the crystallinity. The aggregation between starch granules, and the interactions between starch granules and both proteins and lipids, reduced significantly after degreasing and deproteinization treatments. The endogenous protein, fat, and β-glucan played key roles in reducing the digestibility of acorn starch relative to other compounds, which was dictated by the ability for these compounds to form complexes with starch and inhibit hydrolysis.
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Affiliation(s)
- Mohe He
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China; (M.H.); (T.D.)
| | - Tianyi Ding
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China; (M.H.); (T.D.)
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China;
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China; (M.H.); (T.D.)
- Correspondence: ; Tel.: +86-10-62336700
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Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch. Int J Biol Macromol 2021; 193:1744-1751. [PMID: 34748784 DOI: 10.1016/j.ijbiomac.2021.11.011] [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: 09/18/2021] [Revised: 10/31/2021] [Accepted: 11/01/2021] [Indexed: 11/23/2022]
Abstract
The aim of this study was to examine the effect of whey protein isolate (WPI) on the digestibility and physicochemical properties of potato starch (PS) after heat treatment. WPI reduced the digestibility of PS and increased the order and aggregation structure of gelatinized PS. Examination of the rheological properties of the PS-WPI mixed system before and after adding different chemicals (sodium chloride, urea, and sodium dodecyl sulfate) indicated an involvement of hydrogen bonds and hydrophobic interactions in the PS-WPI gelatinization system. The pasting properties, swelling power, and thermal properties indicated that WPI suppressed the swelling and gelatinization of PS. The addition of WPI reduced the amylose leaching rate from the starch granules, indicating that the presence of exogenous protein could prevent amylose diffusion from the starch granules. Native WPI and its hydrolysate also inhibited amyloglucosidase activity. These findings indicated that the mechanism by which WPI reduces PS digestion involves hydrophobic interactions and hydrogen bonding between WPI and PS, as well as enzyme activity inhibition.
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Liu Q, Jiao A, Yang Y, Wang Y, Li J, Xu E, Yang G, Jin Z. The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112238] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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