1
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Remanan MK, Zhu F. Encapsulation of chrysin and rutin using self-assembled nanoparticles of debranched quinoa, maize, and waxy maize starches. Carbohydr Polym 2024; 337:122118. [PMID: 38710546 DOI: 10.1016/j.carbpol.2024.122118] [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: 01/07/2024] [Revised: 03/20/2024] [Accepted: 03/30/2024] [Indexed: 05/08/2024]
Abstract
Chrysin and rutin are natural polyphenols with multifaceted biological activities but their applications face challenges in bioavailability. Encapsulation using starch nanoparticles (SNPs) presents a promising approach to overcome the limitations. In this study, chrysin and rutin were encapsulated into self-assembled SNPs derived from quinoa (Q), maize (M), and waxy maize (WM) starches using enzyme-hydrolysis. Encapsulation efficiencies ranged from 74.3 % to 79.1 %, with QSNPs showing superior performance. Simulated in vitro digestion revealed sustained release and higher antioxidant activity in QSNPs compared to MSNPs and WMSNPs. Variations in encapsulation properties among SNPs from different sources were attributed to the differences in the structural properties of the starches. The encapsulated SNPs exhibited excellent stability, retaining over 90 % of chrysin and 85 % of rutin after 15 days of storage. These findings underscore the potential of SNP encapsulation to enhance the functionalities of chrysin and rutin, facilitating the development of fortified functional foods with enhanced bioavailability and health benefits.
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Affiliation(s)
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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2
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Xie AJ, Li MH, Li ZW, Yue XQ. A preparation of debranched waxy maize starch derivatives: Effect of drying temperatures on crystallization and digestibility. Int J Biol Macromol 2024; 264:130684. [PMID: 38460647 DOI: 10.1016/j.ijbiomac.2024.130684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
The impact of recrystallization conditions and drying temperatures on the crystallization and digestibility of native waxy maize (Zea mays L.) starch (NWMS) was explored. This study involved subjecting NWMS to concurrent debranching and crystallization at 50 °C for up to 7 days. Samples were collected by oven-drying at 40, 60, and 80 °C for 24 h. This simultaneous debranching and crystallization process increased the resistant starch (RS) content by approximately 48 % compared to the native starch. The drying temperatures significantly influenced the RS content, with samples dried at 60 °C exhibiting the lowest digestibility. X-ray diffraction (XRD) analysis revealed that most crystals demonstrated a characteristic A-type arrangement. Debranching and crystallization processes enhanced the crystallinity of the samples. The specific crystal arrangement (A- or B-type) depended on the crystallization conditions. A 15 min heating of NWMS in a boiling water bath increased the digestible fraction to over 90 %, while the samples subjected to debranching and crystallization showed an increase to only about 45 %. A linear correlation between starch fractions and enthalpy was also observed.
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Affiliation(s)
- Ai-Jun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea
| | - Mo-Han Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Zhi-Wei Li
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore; Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, 213164, Jiangsu, PR China
| | - Xi-Qing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
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3
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Lan G, Xie S, Duan Q, Huang W, Huang W, Zhou J, Chen P, Xie F. Effect of soybean polysaccharide and soybean oil on gelatinization and retrogradation properties of corn starch. Int J Biol Macromol 2024; 264:130772. [PMID: 38467217 DOI: 10.1016/j.ijbiomac.2024.130772] [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: 11/29/2023] [Revised: 02/02/2024] [Accepted: 03/08/2024] [Indexed: 03/13/2024]
Abstract
This investigation stems from the wide interest in mitigating starch retrogradation, which profoundly impacts the quality of starch-based food, garnering significant attention in the contemporary food industry. Our study delves into the intricate dynamics of soluble soybean polysaccharide (SSPS) and soybean oil (SO) when added individually or in combination to native corn starch (NCS), offering insights into the gelatinization and retrogradation phenomena. We observed that SSPS (0.5 %, w/w) hindered starch swelling, leading to an elevated gelatinization enthalpy change (∆H) value, while SO (0.5 %, w/w) increased ∆H due to its hydrophobicity. Adding SSPS and/or SO concurrently reduced the viscosity and storage modulus (G') of starch matrix. For the starch gel (8 %, w/v) after refrigeration, SSPS magnified water-holding capacity (WHC) and decreased hardness through hydrogen bonding with starch, while SO increased hardness with limited water retention. Crucially, the combination of SSPS and SO maximized WHC, minimized hardness, and significantly inhibited starch retrogradation. The specific ratio of SSPS to SO was found to significantly influence the starch properties, with a 1:1 ratio resulting in the most desirable quality for application in starch-based foods. This study offers insights for utilizing polysaccharides and lipids in starch-based food products to extend shelf life.
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Affiliation(s)
- Guowei Lan
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Shumin Xie
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qingfei Duan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weijuan Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Wei Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Jinfeng Zhou
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, China
| | - Pei Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
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4
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Kim YJ, So YS, Baik MY, Kim YR, Yoo SH, Seo DH, Park CS. Enzymatic Synthesis of α-Glucan Microparticles Using Amylosucrases from Bifidobacterium Species and Its Physicochemical Properties. Biomacromolecules 2024; 25:2024-2032. [PMID: 38393758 DOI: 10.1021/acs.biomac.3c01417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2024]
Abstract
α-Glucan microparticles (GMPs) have significant potential as high-value biomaterials in various industries. This study proposes a bottom-up approach for producing GMPs using four amylosucrases from Bifidobacterium sp. (BASs). The physicochemical characteristics of these GMPs were analyzed, and the results showed that the properties of the GMPs varied depending on the type of enzymes used in their synthesis. As common properties, all GMPs exhibited typical B-type crystal patterns and poor colloidal dispersion stability. Interestingly, differences in the physicochemical properties of GMPs were generated depending on the synthesis rate of linear α-glucan by the enzymes and the degree of polymerization (DP) distribution. Consequently, we found differences in the properties of GMPs depending on the DP distribution of linear glucans prepared with four BASs. Furthermore, we suggest that precise control of the type and characteristics of the enzymes provides the possibility of producing GMPs with tailored physicochemical properties for various industrial applications.
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Affiliation(s)
- Ye-Jin Kim
- Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Yun-Sang So
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju 54896, Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Young-Rok Kim
- Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Dong-Ho Seo
- Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju 54896, Republic of Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
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5
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Zhang C, Tang L, Wang N, Wu J, Zhang D, Li H, Li Y, Yang L, Zhang N, Zhang Y, Wang X. Study of the self-assembly, drug encapsulating and delivering characteristics of short chain amylose-based type 3 resistant starch nanoparticles from Canna edulis. Int J Biol Macromol 2024; 262:130107. [PMID: 38350585 DOI: 10.1016/j.ijbiomac.2024.130107] [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: 10/07/2023] [Revised: 02/07/2024] [Accepted: 02/09/2024] [Indexed: 02/15/2024]
Abstract
In developing type 3 resistant starch (RS3) from Canna edulis for use as functional food ingredients, we investigated the synthesis of C. edulis RS3 nanoparticles. Simultaneously, we explored the potential of C. edulis short-chain amylose (SCA)-based RS3 nanoparticles (RS3N) as a targeted delivery system, with a specific focus on colon targeting, yielding promising insights. Our study revealed that the degree of polymerization (DP) of C. edulis SCA, particularly the chains of DP 36- 100, exhibited a robust correlation with the particle size and physicochemical characteristics of C. edulis SCA-based RS3N. Additionally, recrystallization temperature variation (4, 25, and 45 °C) significantly influenced the self-assembly behavior of C. edulis SCA, with the preparation at 4 °C resulting in more uniform particle size distributions. In further expanding the scope of applications for C. edulis SCA-based RS3N, we harnessed the potential of Fe3O4 and curcumin (CUR) as guest molecules to assess drug encapsulation and colon-targeting capabilities. Incorporating Fe3O4 into the self-assembly system led to the production of magnetic RS3N, confirming the successful encapsulation of Fe3O4 within C. edulis SCA-based RS3N. Furthermore, in vitro experiments have demonstrated that CUR-RS3N was stable in the gastrointestinal tract and gradually released curcumin with fermentation in the colonic environment. Collectively, these findings provide invaluable insights into the intricate self-assembly behavior of C. edulis SCA with varying fine structures and recrystallization temperatures during RS3N formation. Moreover, they underscore the colon-targeted properties of C. edulis SCA-based RS3N, opening promising avenues for its application within the food industry, particularly in advanced controlled drug delivery systems.
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Affiliation(s)
- Chi Zhang
- School of Medicine, Linyi University, Linyi 276000, Shandong, China
| | - Leimengyuan Tang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Nan Wang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Jiahui Wu
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Dachuan Zhang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Houxier Li
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Yan Li
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Li Yang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Nan Zhang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Yuan Zhang
- College of Biochemical Engineering, Beijing Union University, No. 18, Fatou Xili District, Chaoyang District, Beijing 100023, China.
| | - Xueyong Wang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China.
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6
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Bimo Setiarto RH, Isra M, Andrianto D, Widhyastuti N, Masrukhin. Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour ( Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification . Trop Life Sci Res 2023; 34:255-278. [PMID: 38144387 PMCID: PMC10735265 DOI: 10.21315/tlsr2023.34.2.13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Accepted: 01/16/2023] [Indexed: 12/26/2023] Open
Abstract
Probiotics are a non-digestible food ingredient that promotes the growth of beneficial microorganisms in the intestines. One of the functional food ingredients, Momala corn flour, is a source of prebiotics with a resistant starch content of 4.42%. Thi s study aimed to improve the prebiotic properties and resistant starch content of modified corn flour (MCF) Momala Gorontalo by using physical, chemical, and enzymatic modification processes. The research methods include physical modification (heat moisture treatment, annealing, autoclaving-cooling cycling, microwave), chemical modification (acid hydrolysis), and enzymatic modification (debranching pullulanase). The results showed that the modified by heat moisture treatment (HMT) increased RS levels 1-fold, annealing modification (ANN) 8.9-fold, autoclaving-cooling one cycle modification (AC-1C) 2.9-fold, autoclaving-cooling two cycles modification (AC-2C) 2.0-fold, microwave modification (MW) 1.3-fold, acid hydrolysis (HA) modification 5.0-fold, and debranching pullulanase (DP) modification 3.8-fold compared with corn flour control without modification. The value of the prebiotic activity of MCF hydrolysed acid (HA) is 0.03, and debranching pullulanase (DP) is 0.02 against Enteropathogenic Escherichia coli (EPEC). The prebiotic effect value of MCF HA and DP were 0.76 and 0.60, respectively. The prebiotic index value of MCF HA and DP were 0.60 and 0.48, respectively. This study confirms that MCF HA and DP are good prebiotic candidates because they have resistant starch content, low starch digestibility, and resistance to simulated gastric fluid hydrolysis than unmodified corn flour.
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Affiliation(s)
- R. Haryo Bimo Setiarto
- Research Centre for Applied Microbiology, National Research, and Innovation Agency (BRIN), Jalan Raya Jakarta-Bogor Km 46, Cibinong Science Centre, Cibinong, Bogor, 16911 West Java, Indonesia
| | - Muhammad Isra
- Department of Biology, Universitas Negeri Gorontalo, Kota Gorontalo, Gorontalo 96119, Indonesia
| | - Dimas Andrianto
- Department of Biochemistry, IPB University, Bogor 16680 West Java, Indonesia
| | - Nunuk Widhyastuti
- Research Centre for Applied Microbiology, National Research, and Innovation Agency (BRIN), Jalan Raya Jakarta-Bogor Km 46, Cibinong Science Centre, Cibinong, Bogor, 16911 West Java, Indonesia
| | - Masrukhin
- Research Centre for Biosystematics and Evolution, National Research and Innovation Agency (BRIN), Jalan Raya Jakarta-Bogor Km 46, Cibinong Science Centre, Cibinong, Bogor, 16911 West Java, Indonesia
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7
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Self-assembly kinetics of short-chain glucan aggregates (SCGA). Food Chem 2023; 403:134361. [DOI: 10.1016/j.foodchem.2022.134361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 11/21/2022]
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8
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Zhang Y, Yang T, Chen C, Wang J, Qiang S, Zhou J, Li S, Chen Y. Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing. J Food Sci 2023; 88:83-93. [PMID: 36510381 DOI: 10.1111/1750-3841.16405] [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: 05/02/2022] [Revised: 10/25/2022] [Accepted: 11/11/2022] [Indexed: 12/15/2022]
Abstract
Gelation and structure of oat starch significantly affect qualities of whole oat flour noodles. During extrusion, the structure of noodles is loose, resulting in high cooking loss and poor texture. Therefore, oat noodles were treated with high temperature, high humidity (HTH), and cold storage (CS), and their structure and qualities were analyzed. The results showed that compared with CS, HTH could reduce the cooking loss of noodles from 10.12% to 6.13%, increase the hardness (65.59 g) and chewiness (20.67) of noodles, and effectively improve the sensory quality of noodles. The change in texture and sensory of noodles was due to HTH by accelerating the retrogradation of starch in noodles, promoting the cross-linking of starch molecules to form an ordered structure, causing an increase in the ordered degree and crystallinity of starch and making the structure of noodles denser. It made the mobility of water in the noodles decrease, and more tightly bound water was transformed into weakly bound water and free water. HTH can be applied to industrial production of whole oat flour noodles. This study could effectively guide the production of high-quality whole oat flour noodles without any food additives.
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Affiliation(s)
- Yifu Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Tongliang Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Cheng Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Jiake Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Siqi Qiang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Junjun Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Shuhong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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9
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Zhou J, Jia Z, Wang M, Wang Q, Barba FJ, Wan L, Wang X, Fu Y. Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107908] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Debranched waxy maize resistant dextrin: Synthesis, ethanol fractionation, crystallization, and characterization. Carbohydr Polym 2022; 301:120319. [DOI: 10.1016/j.carbpol.2022.120319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 11/01/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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11
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Wang D, Zhao M, Wang Y, Mu H, Sun C, Chen H, Sun Q. Research Progress on Debranched Starch: Preparation, Characterization, and Application. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2126854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Mei Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Cong Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Haihua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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12
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Xue N, Wang Y, Li X, Bai Y. Enzymatic synthesis, structure of isomalto/malto-polysaccharides from linear dextrins prepared by retrogradation. Carbohydr Polym 2022; 288:119350. [PMID: 35450622 DOI: 10.1016/j.carbpol.2022.119350] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/01/2022] [Accepted: 03/09/2022] [Indexed: 11/30/2022]
Abstract
Isomalto/malto-polysaccharides (IMMPs) with degree of polymerization (DP) 10-100 have novel potential applications, including enhanced solubility and anti-inflammatory. However, there are minimal synthetic methods for preparing IMMPs with a relatively higher DP, which is due to the lack of suitable molecular weight linear dextrins (I-LDs). The existing I-LDs preparation methods have disadvantages, such as low yield and uncontrollable molecular weight. Therefore, this study proposes a method for preparing soluble linear dextrins (S-LDs, Mw = 2.1 kDa) by low-temperature retrogradation from debranched waxy corn starch (Mw = 3.0 kDa). S-LDs reacted with 4,6-α-glucanotransferase GtfB-ΔN from Limosilactobacillus reuteri 121 to yield IMMPs with 12.3 kDa Mw and 83.8% α1 → 6 linkages content. Process monitoring revealed the synthesis mechanism and a detailed reaction process. Finally, IMMPs were identified by enzyme fingerprinting as α1 → 6 chains with α1 → 4 fragments inlaid at the reducing, non-reducing end, and middle part. This study provides a new synthesis method and more structural information for IMMPs.
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Affiliation(s)
- Naixiang Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanli Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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13
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Tang J, Zou F, Guo L, Wang N, Zhang H, Cui B, Liu X. The relationship between linear chain length distributions of amylopectin and the functional properties of the debranched starch-based films. Carbohydr Polym 2022; 279:119012. [PMID: 34980355 DOI: 10.1016/j.carbpol.2021.119012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 11/30/2021] [Accepted: 12/09/2021] [Indexed: 11/26/2022]
Abstract
The relationship between linear chain length distributions and the functional properties of the starch-based films after pullulanase debranching treatment of corn (CS), rice (RS) and wheat (WS) were investigated. The results indicated that the film thickness was negatively correlated with A chains content (r = -0.939) and apparent amylose content (r = -0.926), and was positively correlated with B3 chains content (r = 0.847). The tensile strength of the debranched starch-based films were positively correlated with apparent amylose content (r = 0.813), and the elongation at break were inversely proportional to B3 chains content (r = -0.817). The hydrophobicity of the starch-based films was positively and negatively correlated with the proportions of linear chains with DP 6-12 (r = 0.892) and DP 25-36 (r = -0.863), respectively. On the contrary, no significant correlation was noticed between chain length distribution of amylopectin and transparency and thermal stability.
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Affiliation(s)
- Jun Tang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hongxia Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Xingxun Liu
- Laboratory of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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14
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Effects of stirring during gelatinization and shaking during hydrolysis on the characteristics of short-chain glucan aggregates (SCGA). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Xiao W, Li J, Shen M, Yu Q, Chen Y, Xie J. Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch. Curr Res Food Sci 2022; 5:1649-1659. [PMID: 36177335 PMCID: PMC9513214 DOI: 10.1016/j.crfs.2022.09.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/11/2022] [Accepted: 09/14/2022] [Indexed: 11/29/2022] Open
Abstract
The effect of non-starch polysaccharides on the structural and functional properties of native starch have been extensively studied. However, the effect of non-starch polysaccharides on the structural characteristics of debranched starch, a kind of enzymatic modified starch, remains unclear. The aim of this study is to investigate the effects of Mesona chinensis polysaccharide (MP) on starch retrogradation and structural properties of debranched waxy corn starch (DWS). The results showed that only appropriate addition of MP (0.5 or 1%) can effectively promote the short-term retrogradation of DWS, while excessive MP (3 or 5%) had a negative effect. Gel hardness results revealed that the short-term retrogradation (24 h) of DWS could be divided into two phases. The retrogradation of DWS-MP gels mainly occurred at first stage (0–4 h), which was demonstrated by the rapid increase of gel hardness and relative crystallinity in this stage. In the second stage (4–24 h), DWS-MP gels were more likely to undergo the aggregation of starch granules as proved by SEM and particle size results. The degree of short-range ordered decreased during the total retrogradation stage. Overall, this work aims to provide an insight into the effect of non-starch polysaccharides on the short-term retrogradation of DWS. Only the appropriate addition of MP could accelerate the retrogradation of DWS. The short-term retrogradation of DWS could be divided into two stages. Gel hardness and relative crystallinity increased significantly in the first stage. The degree of short-range ordered reduced monotonically with retrogradation time. Starch particles mainly underwent aggregation in the second stage.
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Affiliation(s)
- Wenhao Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
- Corresponding author. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
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16
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Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization followed by acidic or enzymatic hydrolysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106942] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Zhan W, Yuan C, Cui B, Yu B, Liu P, Wu Z, Zhao H. Effect of chain length on the structure and physicochemical properties of active compound/linear dextrin composites. Carbohydr Polym 2021; 269:118304. [PMID: 34294321 DOI: 10.1016/j.carbpol.2021.118304] [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: 01/12/2021] [Revised: 05/31/2021] [Accepted: 06/01/2021] [Indexed: 10/21/2022]
Abstract
Three linear dextrins (LDs) with different chain length were obtained through fractionating short-chain LD by gradient precipitation with 65%, 70% and 75% alcohol, signed as 65LD, 70LD, and 75LD, respectively. The LDs were employed to encapsulate arachidonic acid (ARA) and geranic acid (GA). Fourier infrared spectrometry, differential scanning calorimetry and thermogravimetric analysis confirmed the formation of ARA/LD and GA/LD composites. The ARA/65LD and GA/75LD composites showed higher crystallinity, indicating the formation of more ordered and compact structures in ARA/65LD and GA/75LD composites. The micromorphology of ARA/65LD composite was a clear ellipsoidal like structure, whereas GA/75LD composite presented a spherical shape. The release behavior, thermal, photochemical and antioxidant abilities of ARA and GA were improved after forming composites. Overall, the longer chain LD displayed better encapsulation efficiency with the longer chain ARA, while the shorter chain LD had higher encapsulation capability with GA.
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Affiliation(s)
- Wei Zhan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
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18
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Xiao W, Shen M, Ren Y, Rong L, Liu W, Chen X, Yang J, Li J, Xie J. Mesona chinensis polysaccharides promote molecular crosslinking and gel formation of debranched waxy maize starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111773] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Yang S, Dhital S, Shan CS, Zhang MN, Chen ZG. Ordered structural changes of retrograded starch gel over long-term storage in wet starch noodles. Carbohydr Polym 2021; 270:118367. [PMID: 34364612 DOI: 10.1016/j.carbpol.2021.118367] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/08/2021] [Accepted: 06/18/2021] [Indexed: 11/25/2022]
Abstract
Temperature-induced structural variations of retrograded starch gel during long-term storage were investigated in a real food system (wet starch noodles). Fresh starch noodles presented a B-type XRD pattern containing 8.82% crystallinity and 16.04% double helices. In the first 2 weeks, double helices of starch chain formed long-range ordered structure leading to increased crystallinity, and such structural transformation was positively correlated with increasing storage temperature (from 4 °C to 35 °C) and storage time. However, with the extension of storage time to 12 weeks, the disorganization of supra-molecular structure was likely to be observed by decreased crystallinity, double helix and water mobility. Besides, we propose that the area and intensity of Raman band at 2910 cm-1 can be a good indicator for evaluating perfection of crystallinity in starch noodles. These results contributed to a better understanding of mechanisms underlying molecular order changes of retrograded starch gel product during long-term storage.
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Affiliation(s)
- Sha Yang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.
| | - Chang-Song Shan
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Meng-Na Zhang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Zhi-Gang Chen
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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20
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Yang Y, Xu H, Tang S, Gu Z. Study on the Thermal and Water Migration of Chinese steamed buns during cooling process after steam cooking. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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21
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Suárez-Diéguez T, Pérez-Moreno F, Ariza-Ortega JA, López-Rodríguez G, Nieto JA. Obtention and characterization of resistant starch from creole faba bean (Vicia faba L. creole) as a promising functional ingredient. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111247] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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22
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Oh SM, Park CS, Kim YR, Baik MY. Preparation and characterization of self-assembled short-chain glucan aggregates (SCGAs) derived from various starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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23
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Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106315] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Liu C, Qin S, Xie J, Lin X, Zheng Y, Yang J, Kan H, Shi Z. Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties. Front Bioeng Biotechnol 2021; 9:638546. [PMID: 33604332 PMCID: PMC7884610 DOI: 10.3389/fbioe.2021.638546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 01/05/2021] [Indexed: 01/25/2023] Open
Abstract
Carboxymethyl cellulose, a hydrophobic derivative from cellulose that can be prepared from different biomass, has been widely applied in food, medicine, chemical, and other industries. In this work, carboxymethyl cellulose was used as the additive to improve the hydrophobicity and strength of carboxylated starch film, which is prepared from starch catalyzed by bio-α-amylase. This study investigated the effects of different bio-α-amylase dosages (starch 0.5%, starch 1%) and different activation times (10, 30 min) on starch to prepare the carboxylated starch. The effects of different carboxymethyl cellulose content on the carboxylated starch film were investigated by analysis viscosity, fourier-transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, x-ray powder diffraction, scanning electron microscope, and contact angle. The results showed that preparing carboxylated starch using activated starch increased the carboxyl content, which could improve the effectiveness of the activated enzyme compared to prolonging the activation time. The carboxyl starch prepared by enzyme catalysis had a lower gelatinization temperature, and enzyme activation destroyed the crystallization area of the starch, thus facilitating the carboxylation reaction. The addition of 15% carboxymethyl cellulose improved the mechanical properties of the prepared film with maximum tensile strength of 44.8 MPa. Carboxymethyl cellulose effectively improved the hydrophobicity of the starch film with the addition amount of 10–30%, while hydrophobic property was stable at 66.8° when the addition amount was exceeded to 35%. In this work, it can be found that carboxymethyl cellulose improve the mechanical and hydrophobic properties of starch film, laying the foundation for the application of carboxylated starch materials.
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Affiliation(s)
- Can Liu
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Shijiao Qin
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China.,College of Life Science, Southwest Forestry University, Kunming, China
| | - Jin Xie
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Xu Lin
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Yunwu Zheng
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Jing Yang
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Huan Kan
- College of Life Science, Southwest Forestry University, Kunming, China
| | - Zhengjun Shi
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
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25
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Yang Z, Hao H, Wu Y, Liu Y, Ouyang J. Influence of moisture and amylose on the physicochemical properties of rice starch during heat treatment. Int J Biol Macromol 2020; 168:656-662. [PMID: 33220369 DOI: 10.1016/j.ijbiomac.2020.11.122] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/13/2020] [Accepted: 11/17/2020] [Indexed: 12/17/2022]
Abstract
Moisture and amylose are important factors affecting the quality of heat-treated starches. The amylose content in heat-treated rice starch increased as moisture content (MC) increased from 8% to 30%, but decreased at MC of 70%. With the increase of MC, the paste transmittance, gelatinization temperature, and digestibility of starch increased, whereas the swelling power and enthalpy decreased. The long- and short-range molecular order and the digestive properties of starch with MC ≤ 30% changed moderately, but high MC (70%) gelatinized the starch and drastically changed the physicochemical properties. High amylose content in rice starch led to low long- and short-range molecular order, swelling power, and gelatinization temperature, but increased resistant starch. The results indicated that 30% of MC separates effects of heat treatment of starch, where low MC (≤30%) and high amylose lowers digestibility, which is beneficial for diabetics, while high MC (>30%) promotes solubility and transparency.
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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 Process and Safety, Beijing Forestry University, Beijing 100083, China
| | - Henan Hao
- 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
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, China
| | - Yongguo Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, 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.
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26
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Oh SM, Lee BH, Seo DH, Choi HW, Kim BY, Baik MY. Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans. Food Sci Biotechnol 2020; 29:585-598. [PMID: 32419957 PMCID: PMC7221041 DOI: 10.1007/s10068-020-00768-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 04/07/2020] [Accepted: 04/20/2020] [Indexed: 12/21/2022] Open
Abstract
Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly, and time- and cost-effective. These methods are based on the self-assembly of short-chain glucans released from the α-1,6 bonds in amylopectin. Since their discovery, many studies have described the structural and physicochemical properties of self-assembled SNPs. Self-assembled SNPs can be prepared by two methods: using only the soluble portion containing the short-chain glucans, or using the whole hydrolyzate including both insoluble and soluble fractions. Although the structural and physical properties of self-assembled SNPs can be attributed to the composition of the hydrolyzates that participate in self-assembly, this aspect has not yet been discussed. This review focuses on SNPs self-assembled with only soluble short-chain glucans and addresses their characteristics, including formation mechanisms as well as structural and physicochemical properties, compared with SNPs prepared with total hydrolyzates.
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Affiliation(s)
- Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
| | - Dong-Ho Seo
- Department of Food Science and Technology, Jeonbuk National University, Jeonju, Republic of Korea
| | - Hyun-Wook Choi
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju, Republic of Korea
| | - Byung-Yong Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
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