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Lv X, Hong Y, Gu Z, Cheng L, Li Z, Li C, Ban X. Effect of solution on starch structure: New separation approach of amylopectin fraction from gelatinized native corn starch. Carbohydr Polym 2024; 329:121770. [PMID: 38286545 DOI: 10.1016/j.carbpol.2023.121770] [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: 11/07/2023] [Revised: 12/04/2023] [Accepted: 12/29/2023] [Indexed: 01/31/2024]
Abstract
The complete dissolution of starch without degradation are necessary prerequisites for starch fractionation to obtain amylose or amylopectin (AP). With the recent, continuous progress in finding efficient and eco-friendly starch-dissolving solutions, applying new solvents for starch fractionation is important. In this study, the effects of dimethyl sulfoxide (DMSO), NaOH, and CaCl2 solutions on starch structure and AP product parameters during starch fractionation were compared with respect to the starch deconstruction effect. This study proved that the CaCl2 solution could effectively dissolve corn starch (50 °C, solubility of 98.96 %), and promote the regeneration of starch into uniform and fine particles. Furthermore, the three solvents (DMSO, NaOH, and CaCl2) changed the crystal structure of corn starch, but they were all non-derivatizing solvents. The effect of the CaCl2 solution on the molecular structure of corn starch was the least significant of the three solvents. Finally, the extraction rate of AP from the CaCl2 solution reached 69.45 %. In conclusion, this study presents a novel and effective method for AP extraction.
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Affiliation(s)
- Xinxin Lv
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Xiaofeng Ban
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
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Li Y, Li M, Wang L, Li Z. Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion. Food Chem 2021; 367:130751. [PMID: 34384987 DOI: 10.1016/j.foodchem.2021.130751] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 12/12/2022]
Abstract
Wheat bran is a rich source of phenolic compounds, and the health benefits of phenolic compounds depend on its bioaccessibility. The release behavior and functional properties of phenolic compounds in different particle size wheat bran during in vitro digestion were investigated. Coarse wheat bran (CWB, 1110.39 μm) was milled by airflow impact mill to produce medium wheat bran (MWB, 235.68 μm), fine wheat bran (FWB, 83.73 μm) and superfine wheat bran (SWB, 19.16 μm). The reduction in particle size increased the release of phenolic compounds, mainly ferulic acid, after digestion. The free p-coumaric acid content in SWB was nearly five times higher than that in CWB, MWB and FWB due to the complete destruction of aleurone cell walls. Moreover, SWB showed higher bioaccessible phenolic compounds content (65.51%) than CWB. The improved phenolic bioaccessibility increased the antioxidant capacities and carbohydrate-digestive enzymes inhibitory activities of SWB and significantly reduced its starch digestibility.
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Affiliation(s)
- Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Mengli Li
- Beijing Institute of Collaborative Innovation, No. 13, Cuihu Nanhuan Road, Haidian District, Beijing 100094, PR China
| | - Lili Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China; Department of Nutrition and Health, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China.
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