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Zhu Z, Sun C, Wang C, Mei L, He Z, Mustafa S, Du X, Chen X. The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types. Int J Biol Macromol 2024; 255:128213. [PMID: 37989032 DOI: 10.1016/j.ijbiomac.2023.128213] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/26/2023] [Accepted: 11/15/2023] [Indexed: 11/23/2023]
Abstract
The effects of soy protein isolate hydrolysate (SPIH) on the physicochemical properties and digestive characteristics of three starch types (wheat, potato, and pea) were investigated. Fourier-transform infrared spectroscopy and molecular dynamics simulations showed that hydrogen bonds were the driving force of the interaction between SPIH and starch. Furthermore, the SPIH was predicted to preferentially bind to the terminal region of starch using molecular dynamics simulations. Compared to pure starch, adding 20 % SPIH to wheat starch, potato starch, and pea starch, the content of resistant starch increased by 39.71 %, 125.66 % and 37.83 %, respectively. Both the radial distribution function (RDF) and low field-nuclear magnetic resonance (LF-NMR) showed that SPIH reduced the flow of water molecules in starch, indicating that SPIH competed with starch for water molecules. Multiple characterization experiments and molecular dynamics simulations confirmed that the anti-digestibility mechanism of SPIH on natural starches with different crystal types could be attributed to the interaction between starch and SPIH, which decreased the catalytic efficiency of amylase. This study clarified the anti-digestibility mechanism of SPIH on natural starches, which provides new insights into the production of low-glycemic index foods for the diabetic population.
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Affiliation(s)
- Zhijie Zhu
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Chengyi Sun
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Caihong Wang
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Liping Mei
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhaoxian He
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Saddam Mustafa
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xianfeng Du
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
| | - Xu Chen
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
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2
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Li Y, Liu X, Zhou L, Dai L, Qin Y, Xiong L, Sun Q. Effects of peanut oligopeptides on the pasting properties of potato starch and digestive characteristics of dry, flat potato starch noodles. Int J Biol Macromol 2023; 253:126992. [PMID: 37741479 DOI: 10.1016/j.ijbiomac.2023.126992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/24/2023] [Accepted: 09/16/2023] [Indexed: 09/25/2023]
Abstract
In this study, we developed dry, flat potato starch noodles with an ideal taste and low digestibility. Peanut oligopeptide and potato starch were combined to form dry, flat potato starch noodles containing different peanut oligopeptide contents using a steam-slice method. Adding 5 % and 10 % peanut oligopeptides maintained the dry, flat starch noodles' quality. Scanning electron microscopy (SEM) analysis showed that dry, flat starch noodles containing peanut oligopeptides had more pores with pore sizes ranging from 0.30 μm to 2.00 μm. X-ray diffraction (XRD) results showed that peanut oligopeptide promoted the recrystallization of amylopectin during the retrogradation process after gelatinization, and the crystallinity of noodles ranged from 4.31 % (control noodles) to 18.24 % (noodles containing 10 % peanut oligopeptides). An in vitro simulated digestion test showed that the slowly digestible starch and resistant starch contents of noodles containing 10 % peanut oligopeptides were 18.24 % and 22.03 %-significantly higher than control starch noodles (14.88 % and 9.9 %, respectively). Therefore, when peanut oligopeptides were added to dry, flat starch noodles, it was a promising material for lowering blood sugar levels after meals.
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Affiliation(s)
- Yongdi Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Xiaoqi Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, China.
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3
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Wang Z, Wang S, Xu Q, Kong Q, Li F, Lu L, Xu Y, Wei Y. Synthesis and Functions of Resistant Starch. Adv Nutr 2023; 14:1131-1144. [PMID: 37276960 PMCID: PMC10509415 DOI: 10.1016/j.advnut.2023.06.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 05/15/2023] [Accepted: 06/01/2023] [Indexed: 06/07/2023] Open
Abstract
Resistant starch (RS) has become a popular topic of research in recent years. Most scholars believe that there are 5 types of RS. However, accumulating evidence indicates that in addition to starch-lipid complexes, which are the fifth type of RS, complexes containing starch and other substances can also be generated. The physicochemical properties and physiologic functions of these complexes are worth exploring. New physiologic functions of several original RSs are constantly being discovered. Research shows that RS can provide health improvements in many patients with chronic diseases, including diabetes and obesity, and even has potential benefits for kidney disease and colorectal cancer. Moreover, RS can alter the short-chain fatty acids and microorganisms in the gut, positively regulating the body's internal environment. Despite the increase in its market demand, RS production remains limited. Upscaling RS production is thus an urgent requirement. This paper provides detailed insights into the classification, synthesis, and efficacy of RS, serving as a starting point for the future development and applications of RS based on the current status quo.
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Affiliation(s)
- Zhanggui Wang
- Department of Radiotherapy, Anhui No. 2 Provincial People's Hospital, Hefei, China
| | - Shuli Wang
- Department of Radiology, Shandong Provincial Hospital Affiliated to Shandong First Medical University, Jinan, China
| | - Qinhong Xu
- Department of Acupuncture and Massage, Anhui No.2 Provincial People's Hospital, Hefei, China
| | - Qi Kong
- Department of Radiotherapy, Anhui No. 2 Provincial People's Hospital, Hefei, China
| | - Fei Li
- Department of Radiotherapy, Anhui No. 2 Provincial People's Hospital, Hefei, China
| | - Lin Lu
- Department of Radiotherapy, Anhui No. 2 Provincial People's Hospital, Hefei, China
| | - Yibiao Xu
- Department of Neurosurgery, The Fifth People's Hospital of Huai 'an, Huai' an, China
| | - Yali Wei
- Department of Radiotherapy, Anhui No. 2 Provincial People's Hospital, Hefei, China; Department of Women's Health, Jiaxing Maternity and Child Health Care Hospital, Affiliated Women and Children's Hospital of Jiaxing University, Jiaxing, China.
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4
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Lu X, Zhan J, Ma R, Tian Y. Structure, thermal stability, and in vitro digestibility of rice starch-protein hydrolysate complexes prepared using different hydrothermal treatments. Int J Biol Macromol 2023; 230:123130. [PMID: 36610573 DOI: 10.1016/j.ijbiomac.2022.123130] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 12/07/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023]
Abstract
In this study, rice starch-protein hydrolysate (WPH-S) complexes with high resistant starch (RS) content were prepared by heat-moisture treatment (HMT) and annealing (ANN). The effects of different hydrothermal treatments on the structure and thermal stability of the WPH-S complexes and their relationship with starch digestibility were further discussed. The results showed that RS contents of ANN-WPH-S complexes (35.09-40.26 g/100 g) were higher than that of HMT-WPH-S complexes (24.15-38.74 g/100 g). Under hydrothermal treatments, WPH decreased the hydrolysis kinetic constant (k) of starch form 4.07 × 10-2-4.63 × 10-2 min-1 to 3.29 × 10-2-3.67 × 10-2 min-1. HMT and ANN promoted hydrogen bonding between WPH and starch molecules, thus increasing the molecular size of starch. In addition, the shear stability of WPH-S mixture was improved with the hysteresis loop area decreased after HMT/ANN treatments, resulting in a more stable structure. Most importantly, the hydrothermal treatment made the scatterers of WPH-S complexes denser and the surface smoother. Especially after ANN treatment, the WPH60-S complex formed a denser aggregate structure, which hindered the in vitro digestion of starch to a certain extent. These results enrich our understanding of the regulation of starch digestion by protein hydrolysates under different hydrothermal treatments and have guiding significance for the development of foods with a low glycemic index.
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Affiliation(s)
- Xiaoxue Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jinling Zhan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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5
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Chen X, Zhang Y, Zou Y, Li L, Yan J, Chen S, Zhang S, Zhu J. Heat-induced amorphous aggregates assembly of soy protein modulate in vitro digestibility of potato starch. Int J Biol Macromol 2023; 227:222-230. [PMID: 36509202 DOI: 10.1016/j.ijbiomac.2022.12.058] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 11/28/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
This research focused on the characteristics of amorphous aggregates derived from soy protein (SPAA), and their effects on the structural, physicochemical, and digestive properties of potato starch (PS). The SPAA induced by different heating temperatures at pH 7.0 formed an inhomogeneous spherical structure. The presence of SPAA could improve the degree of short-range order of starch, increase thermal stability, reduce pasting viscosity and breakdown, and setback viscosity values of PS. For the PS complexed with SPAAs under simulated cooking conditions, the fraction of digested starch at 300 min (C300) decreased by 6-14 %, and rapid digestible starch content (RDS) decreased by 18-25 %, while the slowly digestible starch (SDS) and resistant starch (RS) increased by 0.4-3 % and 15-23 %, respectively. The SPAA at higher temperature treatment (SPAA130) reduced digestive rate coefficient (k) values more significantly than SPAA at a lower temperature (SPAA70, SPAA90, SPAA110). And the SPAA had no inhibitory effect on α-amylase. The results of this study would significantly contribute to expanding the theoretical information about protein regulation in starch digestion and promoting the development of healthy foods with digestion-resistant properties.
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Affiliation(s)
- Xu Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Yuge Zhang
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yuan Zou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jingkun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Siqian Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shuyan Zhang
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jie Zhu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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6
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Self-assembling soy protein fibril aggregates: Characterization and impact on in vitro digestibility of potato starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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7
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Zhu Z, Wang C, Mei L, Xue W, Sun C, Wang Y, Du X. Effects of soy protein isolate hydrolysate on physicochemical properties and in vitro digestibility of corn starch with various amylose contents. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Addition of amino acids modulates the in vitro digestibility of corn starch. Carbohydr Polym 2022; 293:119745. [DOI: 10.1016/j.carbpol.2022.119745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 05/30/2022] [Accepted: 06/15/2022] [Indexed: 11/18/2022]
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9
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Miller K, Reichert CL, Schmid M, Loeffler M. Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review. Foods 2022; 11:foods11182927. [PMID: 36141054 PMCID: PMC9498702 DOI: 10.3390/foods11182927] [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: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/05/2022] [Indexed: 11/30/2022] Open
Abstract
Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.
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Affiliation(s)
- Katharina Miller
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Corina L. Reichert
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Myriam Loeffler
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Correspondence: ; Tel.: +32-9-3102553
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10
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Deng C, Melnyk O, Marenkova T, Luo Y. Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/151566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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11
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Lu X, Ma R, Zhan J, Wang F, Tian Y. The role of protein and its hydrolysates in regulating the digestive properties of starch: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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12
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13
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Faridah DN, Anugerah MP, Hunaefi D, Afandi FA, Jayanegara A. The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15388] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology SEAFAST Center IPB IPB University Bogor 16880 Indonesia
| | - Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
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14
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Lin L, Yu X, Gao Y, Mei L, Zhu Z, Du X. Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107348] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Zhang S, Yang C, Zhu S, Zhong F, Huang D, Li Y. Understanding the mechanisms of whey protein isolate mitigating the digestibility of corn starch by in vitro simulated digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107211] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Sengupta A, Chakraborty I, G I, Mazumder N. An insight into the physicochemical characterisation of starch-lipid complex and its importance in food industry. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021936] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Aditi Sengupta
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
| | - Ishita Chakraborty
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
| | - Indira G
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
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17
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Chen Y, Wang YS, Zhang X, Chen HH. Retardant effect of different charge-carrying amino acids on the long-term retrogradation of normal corn starch gel. Int J Biol Macromol 2021; 189:1020-1028. [PMID: 34418420 DOI: 10.1016/j.ijbiomac.2021.08.104] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 08/12/2021] [Accepted: 08/12/2021] [Indexed: 11/26/2022]
Abstract
The effects of different charge-carrying amino acids (lysine, aspartic acid, and tyrosine) on the long-term retrogradation properties of normal corn starch (NCS) gel were studied by differential scanning calorimetry, X-ray diffractometry, low-field nuclear magnetic resonance, and dynamic rheological tests. The results suggested that these amino acids could inhibit the long-term retrogradation of NCS gels, among which the positively charge-carrying amino acid (lysine) showed the most significant inhibitory effect and the zero net charged amino acid (tyrosine) exhibited the worst inhibitory effect. These amino acids significantly decreased the retrogradation enthalpy, hardness, and R1047/1022 value of NCS gels, as well as inhibited the recrystallization of NCS. The results of retrogradation kinetics suggested that the recrystallization of NCS with amino acids followed the instantaneous nucleation and the crystallization rate constant k of recrystallization was reduced by these amino acids. The amino acids could interact with starch molecules to form hydrogen bonds and steric hindrance during the recrystallization process, which prevented the formation of double helix structures, as well as reduced the water diffusion and exudation from NCS. Therefore, the lysine could be used as a good retrogradation inhibitor for starch in food industry.
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Affiliation(s)
- Yan Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yu-Sheng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xing Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
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18
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Lu X, Chang R, Lu H, Ma R, Qiu L, Tian Y. Effect of amino acids composing rice protein on rice starch digestibility. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111417] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Gutiérrez TJ, Tovar J. Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.078] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Physicochemical properties of heat-moisture treated, stearic acid complexed starch: The effect of complexation time and temperature. Int J Biol Macromol 2021; 175:98-107. [PMID: 33508365 DOI: 10.1016/j.ijbiomac.2021.01.124] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 01/18/2021] [Accepted: 01/18/2021] [Indexed: 12/20/2022]
Abstract
Starch modification has been extensively studied to alter its physicochemical properties based on human needs. Lowering the digestion rate of starch is one of the interests in food science research, since when it is nutritionally improved, it can reduce the risk of human chronic diseases. In this study, heat-moisture treatment (HMT) followed by inclusion complexation with stearic acid at various temperatures and times was applied to improve the functional properties of starch. Thermal analysis suggested the formation of type I and type II complexes after complexation at 90 °C, indicated by a endothermal peak at 107 and 122 °C, respectively, while native starch after complexation only resulted in type I complexes. The formation of crystalline complexes was also confirmed by XRD showing peaks at 2θ = 13.1° and 20.1°. Furthermore, the modified starch displayed a higher pasting temperature, considerably less swelling and significantly lower viscosity behavior. This implied that the starch granules were thermally and mechanically more stable. The granular appearance of the modified starch was confirmed with light microscopy that presented more intact granules and less ruptured granules, even after heating to 90 °C. This study offers a way to upgrade the nutritional properties of starch.
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21
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Addition of amino acids to modulate structural, physicochemical, and digestive properties of corn starch-amino acid complexes under hydrothermal treatment. Int J Biol Macromol 2020; 160:741-749. [DOI: 10.1016/j.ijbiomac.2020.05.238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 12/23/2022]
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Xie X, Qi L, Xu C, Shen Y, Wang H, Zhang H. Understanding how the cooking methods affected structures and digestibility of native and heat-moisture treated rice starches. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103085] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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