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Zhang S, Liu Y, Sun T, Liu H, Wang D. The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch. Foods 2024; 13:1425. [PMID: 38731796 PMCID: PMC11083195 DOI: 10.3390/foods13091425] [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: 03/12/2024] [Revised: 04/18/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
In this study, we have investigated the effects of Tremella fuciformis polysaccharide (TP) on the pasting, rheological, structural and in vitro digestive properties of Cyperus esculentus starch (CS). The results showed that the addition of TP significantly changed the pasting characteristics of CS, increased the pasting temperature and pasting viscosity, inhibited pasting, reduced the exudation of straight-chain starch and was positively correlated with the amount of TP added. The addition of the appropriate amount of TP could increase its apparent viscosity and enhance its viscoelasticity. The composite system of CS/TP exhibited higher short-range ordered structure and solid dense structure, which protected the crystal structure of CS, but was related to the amount of TP added. In addition, the introduction of TP not only decreased the in vitro digestion rate of CS and increased the content of slow-digestible starch (SDS) and resistant starch (RS), but also reduced the degree of digestion. Correlation studies established that TP could improve the viscoelasticity, relative crystallinity and short-range order of the CS/TP composite gel, maintain the integrity of the starch granule and crystalline structure, reduce the degree of starch pasting and strengthen the gel network structure of CS, which could help to lower the digestibility of CS.
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Affiliation(s)
- Shanshan Zhang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Yingxu Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Tong Sun
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
- Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Effeciency Utilization of By-Products of Jilin Province, Changchun 130118, China
| | - Hongcheng Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Dawei Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
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Wu ZW, Han JY, Zhao XY, Wei YY, Cai XS, Liu HM, Ma YX, Wang XD. Impact of high temperature on microstructural changes and oil absorption of tigernut (Cyperus esculentus L.) starch: Investigations in the starch-oil model system. Carbohydr Polym 2024; 328:121711. [PMID: 38220344 DOI: 10.1016/j.carbpol.2023.121711] [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: 09/27/2023] [Revised: 11/30/2023] [Accepted: 12/17/2023] [Indexed: 01/16/2024]
Abstract
This study was to explore the internal reasons for the changes in oil absorption performance of tigernut starch (TS) by revealing the high-temperature induced variations of structural and functional properties of TS. The results showed that as the temperature increased from 80 °C to 140 °C, the degree of starch gelatinization increased, while the proportion of double helix structures, the total proportion of B1 and B2 chains, the relative crystallinity and the molecular weight decreased, accompanied by the fragmentation and swelling of TS granules. The oxidation of tigernut oil (TNO) led to a decrease in oil density and an increase in total polar component content. These phenomena could result in an increase of oil absorption capacity of TS and starch-lipid complex index. With further increase in temperature from 170 °C to 200 °C, the disruption of the crystalline structure and chain structure increased, resulting in the melting and disintegration of TS granules. This caused a decrease in the starch-oil contact area and capillary absorption of TNO by the TS granules. The results will contribute to revealing the effect of high-temperature induced changes in the structural and functional properties of TS on its oil absorption properties.
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Affiliation(s)
- Zhong-Wei Wu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing-Yuan Han
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xin-Yi Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yang-Yang Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiao-Shuang Cai
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Hua-Min Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Yu-Xiang Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xue-De Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
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Wu ZW, Huang HR, Liao SQ, Cai XS, Liu HM, Ma YX, Wang XD. Evaluation of Quality Properties of Brown Tigernut (Cyperus esculentus L.) Tubers from Six Major Growing Regions of China: A New Source of Vegetable Oil and Starch. J Oleo Sci 2024; 73:147-161. [PMID: 38311405 DOI: 10.5650/jos.ess23123] [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] [Indexed: 02/10/2024] Open
Abstract
Tigernut has been recognized as a promising resource for edible oil and starch. However, the research on the quality characteristics of tigernut from different regions is lagging behind, which limits the application of tigernut in food industry. Tigernut tubers were obtained from six major growing regions in China, and the physicochemical properties of their main components, oil and starch, were characterized. Tigernut tubers from Baoshan contained the most oil (30.12%), which contained the most β-carotene (130.4 µg/100 g oil) due to high average annual temperature. Gas chromatography analysis and fingerprint analysis results indicated that tigernut oil (TNO) consists of seven fatty acids, of which oleic acid is the major component. Changchun TNO contained the least total tocopherols (6.04 mg/100 g oil) due to low average annual temperature. Tigernut tubers from Chifeng (CF) contained the most starch (34.85%) due to the large diurnal temperature range. Xingtai starch contained the most amylose (28.4%). Shijiazhuang starch showed the highest crystallinity (19.5%). Anyang starch had the highest pasting temperature (76.0°C). CF starch demonstrated superior freeze-thaw stability (syneresis: 50%) due to low mean annual precipitation. The results could be further applied to support tigernut industries and relevant researchers that looks for geographical origin discrimination and improvements on tigernut quality, with unique physicochemical and technological properties.
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Affiliation(s)
- Zhong-Wei Wu
- College of Food Science and Engineering, Henan University of Technology
- Institute of Special Oilseed Processing and Technology, Henan University of Technology
| | - Hong-Rui Huang
- College of Food Science and Engineering, Henan University of Technology
| | - Shu-Qiang Liao
- College of Food Science and Engineering, Henan University of Technology
| | - Xiao-Shuang Cai
- College of Food Science and Engineering, Henan University of Technology
- Institute of Special Oilseed Processing and Technology, Henan University of Technology
| | - Hua-Min Liu
- College of Food Science and Engineering, Henan University of Technology
- Institute of Special Oilseed Processing and Technology, Henan University of Technology
| | - Yu-Xiang Ma
- College of Food Science and Engineering, Henan University of Technology
- Institute of Special Oilseed Processing and Technology, Henan University of Technology
| | - Xue-De Wang
- College of Food Science and Engineering, Henan University of Technology
- Institute of Special Oilseed Processing and Technology, Henan University of Technology
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Yu T, Wu Q, Wang J, Lang B, Wang X, Shang X. Physicochemical properties of tiger nut ( Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages. Food Chem X 2023; 19:100776. [PMID: 37780238 PMCID: PMC10534121 DOI: 10.1016/j.fochx.2023.100776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/18/2023] [Accepted: 06/28/2023] [Indexed: 10/03/2023] Open
Abstract
This study aimed to extract tiger nut polysaccharides (TNPs) by the cellulase method which were graded using the DEAE-cellulose ion exchange method to obtain neutral (TNP-N) and acidic (TNP-A) polysaccharide classes. Analysis of the physical structures and monosaccharide compositions of TNP-A (3.458 KDa) and TNP-N (10.640 KDa) revealed lamellar and dense flocculent structures, with both primarily containing the monosaccharides glucose, galactose, and arabinose (Glc, Gal, and Ara). Single-factor and orthogonal tests were used to select three hydrocolloids, and the optimal ratio of the composite hydrocolloids was determined. Peanut protein drinks with a centrifugal sedimentation rate of 9.71% and a stability factor of 69.28% were obtained by adding 2.78% polysaccharide extract, 0.1% monoglyceride, and peanut pulp at a ratio of 1:15.5 g/mL. Polysaccharide protein drinks are more stable than commercially available protein drinks, with nutritional parameters either comparable to or better than those of the non-polysaccharide protein drinks.
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Affiliation(s)
- Te Yu
- Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China
| | - Qiong Wu
- Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China
| | - Jiaming Wang
- Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China
| | - Bin Lang
- Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China
| | - Xusheng Wang
- Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China
| | - Xinzhu Shang
- Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China
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Miao WB, Wu ZW, Jiang JH, Li YJ, Qin Z, Liu HM, Cai XS, Wang XD. The physicochemical properties of starches isolated from defatted tigernut meals: Effect of extrusion pretreatment. Carbohydr Polym 2022; 298:120152. [DOI: 10.1016/j.carbpol.2022.120152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 09/06/2022] [Accepted: 09/21/2022] [Indexed: 11/02/2022]
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6
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Ulbrich M, Scholz F, Flöter E. Chromatographic Study of High Amylose Corn Starch Genotypes – Investigation of Molecular Properties after Specific Enzymatic Digestion. STARCH-STARKE 2022. [DOI: 10.1002/star.202100303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Fanni Scholz
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
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Yu Y, Lu X, Zhang T, Zhao C, Guan S, Pu Y, Gao F. Tiger Nut ( Cyperus esculentus L.): Nutrition, Processing, Function and Applications. Foods 2022; 11:foods11040601. [PMID: 35206077 PMCID: PMC8871521 DOI: 10.3390/foods11040601] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/10/2022] [Accepted: 02/18/2022] [Indexed: 02/01/2023] Open
Abstract
The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, starch and other edible components; the physiochemical and functional characteristics; as well as their applications in food industry. Different extraction methods can affect functional and nutritional properties to a certain extent. At present, mechanical compression, alkaline methods and alkali extraction-acid precipitation are the most suitable methods for the production of its oil, starch and protein in the food industry, respectively. Based on traditional extraction methods, combination of innovative techniques aimed at yield and physiochemical characteristics is essential for the comprehensive utilization of nutrients. In addition, tiger nut has the radical scavenging ability, in vitro inhibition of lipid peroxidation, anti-inflammatory and anti-apoptotic effects and displays medical properties. It has been made to milk, snacks, beverages and gluten-free bread. Despite their ancient use for food and feed and the many years of intense research, tiger nuts and their components still deserve further exploitation on the functional properties, modifications and intensive processing to make them suitable for industrial production.
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Characterization of resistant starch nanoparticles prepared via debranching and nanoprecipitation. Food Chem 2022; 369:130824. [PMID: 34438341 DOI: 10.1016/j.foodchem.2021.130824] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 06/16/2021] [Accepted: 08/07/2021] [Indexed: 11/24/2022]
Abstract
Cyperus esculentus starch was treated by pullulanase debranching and nanoprecipitation to prepare resistant starch nanoparticles. Amylose contents, rheological properties of debranched starch and the size, crystalline structure, resistant starch contents of the prepared starch nanoparticles were investigated. The results of amylose contents showed that enzymatic hydrolysis 4 h was the most appropriate enzymatic hydrolysis time. Dynamic light scattering analysis and scanning electron microscopy observations showed that when the starch solution was added to the ethanol, the larger the amount of ethanol, the more conducive to the formation of small size starch nanoparticles. When volume ratio of starch solution/ethanol was 1/5, the particle size was 271.1 nm, the content of resistant starch was higher (15.28%). X-ray diffraction results indicated that resistant starch nanoparticles had V-type crystalline structure. Pullulanase debranching and nanoprecipitation can be utilized to prepare smaller size of Cyperus esculentus resistant starch with higher efficiency.
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Miao W, Li Y, Ma S, Jiang J, Liu H, Cai X, Qin Z, Wang X. Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15445] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Wen‐Bo Miao
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
| | - Yi‐Jia Li
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
| | - Shi‐Yuan Ma
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
| | - Ji‐Hui Jiang
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
| | - Hua‐Min Liu
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
| | - Xiao‐Shuang Cai
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
| | - Zhao Qin
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
| | - Xue‐De Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
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Miao WB, Ma SY, Peng XG, Qin Z, Liu HM, Cai XS, Wang XD. Effects of various roasting temperatures on the structural and functional properties of starches isolated from tigernut tuber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112149] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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11
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Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103407] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Korompokis K, Verbeke K, Delcour JA. Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide. Compr Rev Food Sci Food Saf 2021; 20:5965-5991. [PMID: 34601805 DOI: 10.1111/1541-4337.12847] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 12/15/2022]
Abstract
Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have. Here, we review the aspects of the fine molecular structure that in native, gelatinized, and gelled/retrograded starch directly impact its digestibility and thus human health. We next provide an informed guidance for lowering its digestibility by using specific enzymes tailoring its molecular and three-dimensional supramolecular structure. We finally discuss in vivo studies of the glycemic responses to enzymatically modified starches and relevant food applications. Overall, structure-digestibility relationships provide opportunities for targeted modification of starch during food production and improving the nutritional profile of starchy foods.
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Affiliation(s)
- Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research Center in Gastrointestinal Disorders (TARGID), KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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Microbial starch debranching enzymes: Developments and applications. Biotechnol Adv 2021; 50:107786. [PMID: 34147588 DOI: 10.1016/j.biotechadv.2021.107786] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 06/04/2021] [Accepted: 06/15/2021] [Indexed: 12/28/2022]
Abstract
Starch debranching enzymes (SDBEs) hydrolyze the α-1,6 glycosidic bonds in polysaccharides such as starch, amylopectin, pullulan and glycogen. SDBEs are also important enzymes for the preparation of sugar syrup, resistant starch and cyclodextrin. As the synergistic catalysis of SDBEs and other starch-acting hydrolases can effectively improve the raw material utilization and production efficiency during starch processing steps such as saccharification and modification, they have attracted substantial research interest in the past decades. The substrate specificities of the two major members of SDBEs, pullulanases and isoamylases, are quite different. Pullulanases generally require at least two α-1,4 linked glucose units existing on both sugar chains linked by the α-1,6 bond, while isoamylases require at least three units of α-1,4 linked glucose. SDBEs mainly belong to glycoside hydrolase (GH) family 13 and 57. Except for GH57 type II pullulanse, GH13 pullulanases and isoamylases share plenty of similarities in sequence and structure of the core catalytic domains. However, the N-terminal domains, which might be one of the determinants contributing to the substrate binding of SDBEs, are distinct in different enzymes. In order to overcome the current defects of SDBEs in catalytic efficiency, thermostability and expression level, great efforts have been made to develop effective enzyme engineering and fermentation strategies. Herein, the diverse biochemical properties and distinct features in the sequence and structure of pullulanase and isoamylase from different sources are summarized. Up-to-date developments in the enzyme engineering, heterologous production and industrial applications of SDBEs is also reviewed. Finally, research perspective which could help understanding and broadening the applications of SDBEs are provided.
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Li D, Fu X, Mu S, Fei T, Zhao Y, Fu J, Lee BH, Ma Y, Zhao J, Hou J, Li X, Li Z. Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties. Int J Biol Macromol 2021; 183:1248-1256. [PMID: 33965495 DOI: 10.1016/j.ijbiomac.2021.05.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 04/09/2021] [Accepted: 05/04/2021] [Indexed: 01/22/2023]
Abstract
Potato starch with high viscosity and digestibility cannot be added into some foods. To address this issue, a novel starch-acting enzyme 4,6-α-glucosyltransferase from Streptococcus thermophilus (StGtfB) was used. StGtfB decreased the iodine affinity and the molecular weight, but increased the degree of branching of starch at a mode quite different from glycogen 1,4-α-glucan branching enzyme (GBE). StGtfB at 5 U/g substrate mainly introduced DP 1-7 into amylose (AMY) or DP 1-12 branches into amylopectin (AMP), and increased the ratio of short- to long-branches from 0.32 to 2.22 or from 0.41 to 2.50. The DP 3 branch chain was the most abundant in both StGtfB-modified AMY and StGtfB-modified AMP. The DP < 6 branch chain contents in StGtfB-modified AMY were 42.68%, much higher than those of GBE-modified AMY. StGtfB significantly decreased viscoelasticity but still kept pseudoplasticity of starch. The modifications also slowed down the glucose generation rate of products at the mammalian mucosal α-glucosidase level. The slowly digestible fraction in potato starch increased from 34.29% to 53.22% using StGtfB of 5 U/g starch. This low viscoelastic and slowly digestible potato starch had great potential with respect to low and stable postprandial blood glucose.
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Affiliation(s)
- Dan Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China; Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Xuexia Fu
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Siyu Mu
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Teng Fei
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Yakun Zhao
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Jingchao Fu
- Department of Food Microbiology, Jilin Institute for Food Control, Changchun 130103, People's Republic of China
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Yanli Ma
- Department of Landscape Architecture, Changchun University, Changchun 130012, People's Republic of China
| | - Jian Zhao
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Jumin Hou
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Xiaolei Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China; Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China.
| | - Zhiyao Li
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China.
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15
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Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111180] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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16
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Ashogbon AO. The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Adeleke Omodunbi Ashogbon
- Department of Chemical Sciences Adekunle Ajasin University P.M.B 001 Akungba‐Akoko Ondo State 342111 Nigeria
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Effect of drying treatment on the structural characterizations and physicochemical properties of starch from canistel (Lucuma nervosa A.DC). Int J Biol Macromol 2020; 167:539-546. [PMID: 33279566 DOI: 10.1016/j.ijbiomac.2020.12.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 11/11/2020] [Accepted: 12/01/2020] [Indexed: 11/20/2022]
Abstract
This work investigated the effects of hot air drying pretreatment (HAD), freeze drying pretreatment (FD) and vacuum drying pretreatment (VD) on the physicochemical properties and structural characterizations of starch isolated from canistels. X-ray diffraction displayed that the starches separated from canistel by different drying pretreatments showed a typical A-type crystal structure. The SEM image showed that cracks and debris appeared on the surface of HVD and VD particles. The molecular structure of starches obtained by different drying pretreatments was studied using Fourier infrared and solid state 13C CP/MAS NMR analysis. The results indicated that vacuum drying pretreatment could promote the formation of the double helix of starch granules, and hot air drying and freeze drying destroyed the ordered structure of starch granules. These structural changed to affect the physicochemical properties of starch granules. The study of different drying pretreatments to separate starches provided practical value for drying pretreatments. Furthermore, the current study affords information for canistel starches cultivated in China that would be convenient for commercial applications.
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Effects of various oil extraction methods on the gelatinization and retrogradation properties of starches isolated from tigernut (Cyperus esculentus) tuber meals. Int J Biol Macromol 2020; 156:144-152. [PMID: 32251750 DOI: 10.1016/j.ijbiomac.2020.03.252] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 03/31/2020] [Accepted: 03/31/2020] [Indexed: 01/29/2023]
Abstract
Gelatinization and retrogradation characteristics of starches from tigernut (Cyperus esculentus) tuber before and after various oil extraction processes were studied in this investigation. The results indicated that starches isolated from tigernut tuber after the various oil extraction processes varied significantly in gelatinization and retrogradation properties. The starches isolated from the cakes of tigernut tuber after hot press extraction exhibited higher retrogradation tendency and relatively less shear-thinning than other starch samples. The results of FT-IR, XRD, and NMR analysis indicated that oil extraction had an unfavorable influence on starch retrogradation, which may be due to structural changes caused by oil extraction processes. In particular, oil extraction led to more efficient packing of double helices in the crystalline lamella of the starches during storage. Retrogradation of the starch gels also reduced the water holding capacities of the starches. The starch sample isolated from the cake after cold press extraction exhibited the highest water absorption capacity among the five samples for all storage times. This investigation provides valuable novel information for the industrial utilization of tigernut tuber starches isolated from meals and cakes after oil extraction.
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Vargas-Ramella M, Munekata PES, Pateiro M, Franco D, Campagnol PCB, Tomasevic I, Domínguez R, Lorenzo JM. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils. Foods 2020; 9:E571. [PMID: 32375313 PMCID: PMC7278821 DOI: 10.3390/foods9050571] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 04/28/2020] [Accepted: 04/28/2020] [Indexed: 11/17/2022] Open
Abstract
Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers-100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil-were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as "low fat burgers", "reduced saturated fat" or "high content of omega-3" makes the reformulated burgers more attractive to the consumer.
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Affiliation(s)
- Marcio Vargas-Ramella
- Centro de Educação Superior da Região Sul—CERES da Universidade do Estado de Santa Catarina, Chapecó, Santa Catarina 89.800-000, Brazil;
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
| | - Paulo C. B. Campagnol
- Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil;
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia;
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
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Liu XX, Liu HM, Li J, Yan YY, Wang XD, Ma YX, Qin GY. Effects of various oil extraction methods on the structural and functional properties of starches isolated from tigernut (Cyperus esculentus) tuber meals. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.044] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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21
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Asiri SA, Flöter E, Ulbrich M. Enzymatic Modification of Granular Potato Starch ‐ Effect of Debranching on Morphological, Molecular, and Functional Properties. STARCH-STARKE 2019. [DOI: 10.1002/star.201900060] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Saeed A. Asiri
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität BerlinOffice GG2, Seestraße 1313353 BerlinGermany
- Department of Food and Nutrition Sciences, King Faisal University31982Hofuf in Al AhsaSaudi Arabia
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität BerlinOffice GG2, Seestraße 1313353 BerlinGermany
| | - Marco Ulbrich
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität BerlinOffice GG2, Seestraße 1313353 BerlinGermany
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Li X, Pei J, Fei T, Zhao J, Wang Y, Li D. Production of slowly digestible corn starch using hyperthermophilic Staphylothermus marinus amylopullulanase in Bacillus subtilis. Food Chem 2019; 277:1-5. [DOI: 10.1016/j.foodchem.2018.10.092] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 10/18/2018] [Accepted: 10/19/2018] [Indexed: 12/12/2022]
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Meng F, Zhu X, Nie T, Lu F, Bie X, Lu Y, Trouth F, Lu Z. Enhanced Expression of Pullulanase in Bacillus subtilis by New Strong Promoters Mined From Transcriptome Data, Both Alone and in Combination. Front Microbiol 2018; 9:2635. [PMID: 30450090 PMCID: PMC6224515 DOI: 10.3389/fmicb.2018.02635] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Accepted: 10/16/2018] [Indexed: 11/13/2022] Open
Abstract
Pullulanase plays an important role as a starch hydrolysis enzyme in the production of bio-fuels and animal feed, and in the food industry. Compared to the methods currently used for pullulanase production, synthesis by Bacillus subtilis would be safer and easier. However, the current yield of pullulanase from B. subtilis is low to meet industrial requirements. Therefore, it is necessary to improve the yield of pullulanase by B. subtilis. In this study, we mined 10 highly active promoters from B. subtilis based on transcriptome and bioinformatic data. Individual promoters and combinations of promoters were used to improve the yield of pullulanase in B. subtilis BS001. Four recombinant strains with new promoters (Phag, PtufA, PsodA, and PfusA) had higher enzyme activity than the control (PamyE). The strain containing PsodA+fusA (163 U/mL) and the strain containing PsodA+fusA+amyE (336 U/mL) had the highest activity among the analyzed dual- and triple-promoter construct stains in shake flask, which were 2.29 and 4.73 times higher than that of the strain with PamyE, respectively. Moreover, the activity of the strain containing PsodA+fusA+amyE showed a maximum activity of 1,555 U/mL, which was 21.9 times higher than that of the flask-grown PamyE strain in a 50-liter fermenter. Our work showed that these four strong promoters mined from transcriptome data and their combinations could reliably increase the yield of pullulanase in quantities suitable for industrial applications.
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Affiliation(s)
- Fanqiang Meng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaoyu Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Ting Nie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaomei Bie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yingjian Lu
- Department of Food Science and Nutrition, University of Maryland, College Park, MD, United States
| | - Frances Trouth
- Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD, United States
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Lu Z, Hu X, Shen P, Wang Q, Zhou Y, Zhang G, Ma Y. A pH-stable, detergent and chelator resistant type I pullulanase from Bacillus pseudofirmus 703 with high catalytic efficiency. Int J Biol Macromol 2018; 109:1302-1310. [DOI: 10.1016/j.ijbiomac.2017.11.139] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 10/27/2017] [Accepted: 11/21/2017] [Indexed: 10/18/2022]
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