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Fasakin OB, Uchenna OF, Ajayi OM, Onarinde BA, Konar S, Seung D, Oyeyinka SA. Optimisation of dry heat treatment conditions for modification of faba bean ( Vicia faba L.) starch. Heliyon 2024; 10:e35817. [PMID: 39253227 PMCID: PMC11381590 DOI: 10.1016/j.heliyon.2024.e35817] [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: 05/05/2023] [Revised: 08/01/2024] [Accepted: 08/05/2024] [Indexed: 09/11/2024] Open
Abstract
Faba bean is a protein-rich starchy grain that is underutilised in the UK. The starch of faba bean can be modified using environmentally friendly methods like dry heat treatment (DHT) to enhance functional and its physicochemical properties. This study investigated the impact of dry heat temperature and time on the structure, functional and physicochemical properties of faba bean starch (FBS) using a two-factor central composite rotatable design. Factors (DHT temperature:100-150 °C and DHT time:0.5-5 h) with their respective α mid-point values led to 13 experimental runs. Selected pasting and functional properties were measured as response variables. Corn starch was included as a reference and compared with the FBS modified using the optimized conditions. DHT increased peak (approx. 2205-2267 cP), final (approx. 3525-3642 cP) and setback (approx. 1887-1993 cP) viscosities but decreased the amylose content of FBS. Colour, as measured by lightness value, morphology and crystalline type were not altered but the starches showed a loss of order and an increase in crystallinity after DHT. FBS appeared resilient to DHT but showed higher swelling power and pasting properties compared to the corn starch control. The optimum DHT conditions to produce starch with desirable properties are a temperature of 100 °C for 0.1716 h, with a desirability factor of 66 %.
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Affiliation(s)
- Oluwatosin B Fasakin
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK
| | - Ogonnaya F Uchenna
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK
| | - Oluseyi M Ajayi
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK
| | - Bukola A Onarinde
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK
| | - Sumit Konar
- School of Chemistry, Joseph Banks Laboratories, University of Lincoln, Green Lane, Lincoln, LN6 7DL, UK
| | - David Seung
- John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | - Samson A Oyeyinka
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK
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Gui H, Ma W, Cao Y, Chao H, Fan M, Dong Q, Li L. Sustained release, antimicrobial, and antioxidant properties of modified porous starch-based biodegradable polylactic acid/polybutylene adipate-co-terephthalate/thermoplastic starch active packaging film. Int J Biol Macromol 2024; 267:131657. [PMID: 38636753 DOI: 10.1016/j.ijbiomac.2024.131657] [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: 01/12/2024] [Revised: 04/13/2024] [Accepted: 04/15/2024] [Indexed: 04/20/2024]
Abstract
Porous starch (PS) is a modified starch with commendable biodegradable and adsorption properties. PS exhibits poor thermal stability, and the aqueous solution casting method is conventionally used for PS-activated packaging films. This approach limits the large-scale production of films and makes it difficult to play the functions of porous pores. In this study, PS was prepared by enzymatic digestion combined with freeze-drying and adsorbed with clove essential oil (CEO) after cross-linking with sodium trimetaphosphate. Subsequently, a novel PLA/PBAT/TPS/ScPS-CEO sustained release active packaging film was prepared by blending PLA, PBAT, TPS, and ScPS-CEO using industrial melt extrusion. Compared with PS, ScPS effectively slowed down the release of CEO from the film, with the maximum release of active substances at equilibrium increasing by approximately 100 %, which significantly enhanced the persistence of the antimicrobial and antioxidant properties. The polylactic acid/poly (butylene adipate-co-terephthalate)/thermoplastic starch/trimetaphosphate-crosslinked porous starch incorporated with clove essential oil (PLA/PBAT/TPS/ScPS-CEO) film could reduce the proteolysis, lipid oxidation and microbial growth of salmon, extending its shelf life by approximately 100 % at 4 °C. These results indicate that the ScPS can be used in fresh packaging material in practical applications.
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Affiliation(s)
- Hang Gui
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Wenya Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yichen Cao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Hui Chao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Min Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Qingfeng Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China.
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Xiao Y, Liu Z, Gu H, Yang L, Liu T, Tian H. Preparation and characterization of a modified Canna starch as a wall material for the encapsulation of methyleugenol improves its antifungal activity against Fusarium trichothecioides. Food Chem 2024; 433:137324. [PMID: 37683464 DOI: 10.1016/j.foodchem.2023.137324] [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: 07/08/2023] [Revised: 08/16/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
In this study, α-amylase (α-A) and 2-octenylsuccinic anhydride (OSA)-modified Canna starch (Cs) were prepared and characterized as wall materials and encapsulated with methyleugenol (α-A-OSA-Cs-methyleugenol); their in vitro antifungal activity against Fusarium trichothecioides (F. trichothecioides) was also investigated. The encapsulation efficiency under optimal encapsulation conditions was 83.98%. The results of particle size, polydispersity index (PDI), zeta potential, electron scanning microscopy and Fourier transform infrared spectroscopy showed that the modified Cs had superior physicochemical properties; it was also demonstrated that methyleugenol successfully entered the pores of Cs. The in vitro release study showed that α-A-OSA-Cs could effectively reduce their volatility under different temperature environments. α-A-OSA-Cs have excellent performance as slow-release wall materials, and after encapsulation with methyleugenol, the inhibition ability of F. trichothecioides mycelium growth was dose-dependent and improved, extending the shelf life of potatoes, which has good commercial value in the field of slow-release preservatives.
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Affiliation(s)
- Yao Xiao
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China
| | - Zaizhi Liu
- College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
| | - Huiyan Gu
- School of Forestry, Northeast Forestry University, Harbin 150040, China
| | - Lei Yang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.
| | - Tingting Liu
- College of Pharmacy, Qiqihar Medical University, Qiqihar 161006, China.
| | - Hao Tian
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
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4
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Sujka M, Wiącek AE. Physicochemical Characteristics of Porous Starch Obtained by Combined Physical and Enzymatic Methods, Part 1: Structure, Adsorption, and Functional Properties. Int J Mol Sci 2024; 25:1662. [PMID: 38338940 PMCID: PMC10855069 DOI: 10.3390/ijms25031662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/23/2024] [Accepted: 01/25/2024] [Indexed: 02/12/2024] Open
Abstract
Porous starch can be applied as an adsorbent and encapsulant for bioactive substances in the food and pharmaceutical industries. By using appropriate modification methods (chemical, physical, enzymatic, or mixed), it is possible to create pores on the surface of the starch granules without disturbing their integrity. This paper aimed to analyze the possibility of obtaining a porous structure for native corn, potato, and pea starches using a combination of ultrasound, enzymatic digestion, and freeze-drying methods. The starch suspensions (30%, w/w) were treated with ultrasound (20 kHz, 30 min, 20 °C), then dried and hydrolyzed with amyloglucosidase (1000 U/g starch, 50 °C, 24 h, 2% starch suspension). After enzyme digestion, the granules were freeze-dried for 72 h. The structure of the native and modified starches were examined using VIS spectroscopy, SEM, ATR-FTIR, and LTNA (low-temperature nitrogen adsorption). Based on the electrophoretic mobility measurements of the starch granules using a laser Doppler velocimeter, zeta potentials were calculated to determine the surface charge level. Additionally, the selected properties such as the water and oil holding capacities, least gelling concentration (LGC), and paste clarity were determined. The results showed that the corn starch was the most susceptible to the combined modification methods and was therefore best suited for the production of porous starch.
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Affiliation(s)
- Monika Sujka
- Department of Analysis and Food Quality Assessment, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Agnieszka Ewa Wiącek
- Department of Interfacial Phenomena, Faculty of Chemistry, Maria Curie-Skłodowska University, Maria Curie-Skłodowska Sq.3, 20-031 Lublin, Poland
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Kim SR, Park JY, Park EY. Effect of ethanol, phytic acid and citric acid treatment on the physicochemical and heavy metal adsorption properties of corn starch. Food Chem 2024; 431:137167. [PMID: 37604005 DOI: 10.1016/j.foodchem.2023.137167] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 07/26/2023] [Accepted: 08/13/2023] [Indexed: 08/23/2023]
Abstract
Corn starch dispersions were heated with ethanol (E) and reacted with phytic acid (E-PA), citric acid (E-CA), and a mixture of phytic and citric acid (E-PACA) under dry-heating to prepare heavy metal adsorbents. Microscopy images indicated that ethanol treatment induced the formation of porous structures on the surface; furthermore, treatment with phytic and citric acid induced indentations, pores, and irregular structures in E-PA, E-CA, and E-PACA starches. Phytic and citric acid were retained in the starch molecules through ester bonds with the phosphate and carboxyl groups, respectively. Starch esterification by phytic and citric acid induced a loss of crystallinity, high water absorption capacity, and low solubility. E-PACA starch exhibited more efficient Cu2+ adsorption (38.13 mg/g) than native, E, E-PA, and E-CA starches (0.11, 0.49, 2.05, and 36.23 mg/g, respectively). Thus, modification with ethanol, phytic acid and citric acid can be applied to prepare natural starch-based heavy metal adsorbents.
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Affiliation(s)
- Se-Rin Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jae Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Eun Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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6
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Shao M, Li S, Huang S, Junejo SA, Jiang Y, Zhang B, Huang Q. Oil structuring from porous starch to powdered oil: Role of multi-scale structure in the oil adsorption and distribution. Int J Biol Macromol 2023; 253:126968. [PMID: 37730003 DOI: 10.1016/j.ijbiomac.2023.126968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/23/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Oil structuring from porous starch is a potential alternative for the industrial production of powdered oil, but their relationship between starch multi-scale structure and oil adsorption characteristics was not clear. This study compared the role of multi-scale structure of porous starch (PS) prepared by normal and waxy maize starch in the oil adsorption. Waxy maize porous starch exhibited higher oil adsorption capacity (32.43 %-98.71 %) and more oil distributed on the surface of granules than normal maize porous starch, resulting from the more pores, larger specific surface area (1.01-1.53 m2/g), and pore size (8.45-9.32 nm). The enzymolysis time of native starch dominated oil distribution, leading to different granule adhesion and aggregation state. Pearson correlation analysis further showed oil adsorption capacity was negatively correlated with particle size, but positively correlated with enzymolysis rate and specific surface area of PS. The formation of powdered oil was mainly through the physical adsorption, including surface adsorption and pore adsorption. These findings could provide a promising route for the preparation of powdered oil with controlled multi-scale structure of PS.
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Affiliation(s)
- Miao Shao
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Sixin Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shahid Ahmed Junejo
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yi Jiang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Zhang L, Zhong L, Wang P, Zhan L, Yangzong Y, He T, Liu Y, Mao D, Ye X, Cui Z, Huang Y, Li Z. Structural and Functional Properties of Porous Corn Starch Obtained by Treating Raw Starch with AmyM. Foods 2023; 12:3157. [PMID: 37685090 PMCID: PMC10486553 DOI: 10.3390/foods12173157] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/20/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
Porous starch is attracting considerable attention for its high surface area and shielding ability, properties which are useful in many food applications. In this study, native corn starch with 15, 25, and 45% degrees of hydrolysis (DH-15, DH-25, and DH-45) were prepared using a special raw starch-digesting amylase, AmyM, and their structural and functional properties were evaluated. DH-15, DH-25, and DH-45 exhibited porous surface morphologies, diverse pore size distributions and pore areas, and their adsorptive capacities were significantly enhanced by improved molecular interactions. Structural measures showed that the relative crystallinity decreased as the DH increased, while the depolymerization of starch double helix chains promoted interactions involving disordered chains, followed by chain rearrangement and the formation of sub-microcrystalline structures. In addition, DH-15, DH-25, and DH-45 displayed lower hydrolysis rates, and DH-45 showed a decreased C∞ value of 18.9% with higher resistant starch (RS) content and lower glucose release. Our results indicate that AmyM-mediated hydrolysis is an efficient pathway for the preparation of porous starches with different functionalities which can be used for a range of applications.
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He R, Li S, Zhao G, Zhai L, Qin P, Yang L. Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review. Polymers (Basel) 2023; 15:2935. [PMID: 37447580 DOI: 10.3390/polym15132935] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/23/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO2, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.
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Affiliation(s)
- Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ligong Zhai
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Peng Qin
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
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Wu A, Fang Z, Qin J, Huang Z, Wu Z. Characterization and adsorption-release property of fermented porous starch as well as its bioactivity protection for guava leaf polyphenols. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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10
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Piloni RV, Bordón MG, Barrera GN, Martínez ML, Ribotta PD. Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil. Foods 2022; 11:4022. [PMID: 36553764 PMCID: PMC9778643 DOI: 10.3390/foods11244022] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/25/2022] [Accepted: 12/09/2022] [Indexed: 12/16/2022] Open
Abstract
Native corn starch and pretreated corn starch were treated with α-amylase, glucoamylase and mixtures of both to generate starches with high porosity with conserved granular structure. Porous starches were characterized; particle size distribution analysis, nitrogen adsorption-desorption analysis, scanning electron microscopy, water and oil adsorption capacity, differential scanning calorimeter, X-ray diffraction and damaged starch techniques were used. The α-amylase/glucoamylase mixture at the highest dose was the best treatment to generate porous starches with interesting adsorption capacity and granular structure conservation. Selected starches were impregnated with chia oil using a vacuum. Pretreated corn starch modified with the α-amylase/glucoamylase mixture showed no significant differences on impregnation capacity compared with native starch with a similar enzyme treatment. The highest oxidative stability was achieved with pretreated porous starch impregnated with 10 to 25% chia oil, compared with the bulk oil (5.37 to 4.72 and 2.58 h, respectively). Results have demonstrated that vacuum impregnation could be a potential technique for the incorporation of oil in porous structures based on starch and porous starches obtained by enzymatic hydrolysis are a promising material for the incorporation and protection of oils susceptible to oxidation.
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Affiliation(s)
- Roxana V. Piloni
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
| | - M. Gabriela Bordón
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA-FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Gabriela N. Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
| | - Marcela L. Martínez
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA-FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Pablo D. Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA-FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
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Cornejo F, Maldonado-Alvarado P, Palacios-Ponce S, Hugo D, Rosell CM. Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis. Molecules 2022; 27:6098. [PMID: 36144827 PMCID: PMC9500954 DOI: 10.3390/molecules27186098] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/06/2022] [Accepted: 09/13/2022] [Indexed: 11/17/2022] Open
Abstract
The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic encapsulants, among other uses. However, it is not known how starch from different cassava varieties responds to enzymatic hydrolysis. Starches from two Ecuadorian cassava varieties (INIAP 650, an edible starch, and INIAP 651, an industrial starch) were partially modified at three enzymatic hydrolysis degrees (0%, 30%, and 50%), and their physicochemical properties were assessed. The structural analysis revealed that both varieties showed progressive structural damage as hydrolysis increases, probably due to exo-hydrolysis. However, deeper pores were observed in INIAP 651 with the SEM analysis. The crystallinity percentage obtained by XRD analyses remained constant in INIAP 651 and decreased (by 26%) in INIAP 650 (p < 0.05). In addition, the amylose−lipid complex index in INIAP 650 remained constant, while INIAP 651 increased (p < 0.05) at 30% hydrolysis (by 93%). In both varieties, hydrolysis increased (p < 0.05) the water holding capacity (WHC) (by 10−14%) and the water binding capacity (WBC) (by 16%), but 50% hydrolysis of INIAP 650 was needed to significantly affect these properties. No differences were observed in the varieties’ thermal properties. Regarding the rheological properties, the variety did not influence the changes in the storage module (G′) and the loss modulus (G″) with the hydrolysis (p > 0.05). However, the phase angle decreased significantly (p < 0.05) with the hydrolysis, being higher in the INIAP 650 variety than in the INIAP 651 variety. In general, the results indicate that the variety affects the response of the starch granule to enzymatic hydrolysis (noticeable in the principal component analysis, PCA) and opens up the possibility to modulate starch properties.
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Affiliation(s)
- Fabiola Cornejo
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Guayaquil P.O. Box 09-01-5863, Ecuador
| | - Pedro Maldonado-Alvarado
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito P.O.·Box 17-01-2759, Ecuador
| | - Sócrates Palacios-Ponce
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Guayaquil P.O. Box 09-01-5863, Ecuador
| | - David Hugo
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Guayaquil P.O. Box 09-01-5863, Ecuador
| | - Cristina M. Rosell
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), 46980 Valencia, Spain
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The Characterization and Functional Properties of Euglena gracilis Paramylon Treated with Different Methods. Int J Anal Chem 2022; 2022:7811014. [PMID: 35966503 PMCID: PMC9371794 DOI: 10.1155/2022/7811014] [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: 03/31/2022] [Accepted: 07/09/2022] [Indexed: 11/17/2022] Open
Abstract
Euglena gracilis paramylon (EGP) is a polymeric polysaccharide composed of linear β-1,3 glucan. The water insolubility of EGP severely limits its application. This work aimed to improve the functional characteristics of EGP by hydrogen peroxide (H2O2) degradation and carboxymethylated modification. The results showed that the crystallinity of EGP degraded by H2O2 and carboxymethylated modification decreased by 14% and 46%, and the thermal degradation temperature was significantly descending in a crystallinity-dependent manner. In addition, the results showed that H2O2 degradation and carboxymethylation significantly improved the adsorption capacity of EGP for oil, dyes, and metal ions, and their water solubility increased by 9% and 85%. This result will provide a valuable theoretical basis for the development and utilization of EGP.
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14
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Laricheh R, Fazel M, Goli M. Corn starch structurally modified with atmospheric cold-plasma and its use in mayonnaise formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01296-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Li J, Lu J, Ma Z, Li J, Chen X, Diao M, Xie N. A Green Route for High-Yield Production of Tetramethylpyrazine From Non-Food Raw Materials. Front Bioeng Biotechnol 2022; 9:792023. [PMID: 35145961 PMCID: PMC8823705 DOI: 10.3389/fbioe.2021.792023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Accepted: 12/06/2021] [Indexed: 11/13/2022] Open
Abstract
2,3,5,6-Tetramethylpyrazine (TMP) is an active pharmaceutical ingredient originally isolated from Ligusticum wallichii for curing cardiovascular and cerebrovascular diseases and is widely used as a popular flavoring additive in the food industry. Hence, there is a great interest in developing new strategies to produce this high-value compound in an ecological and economical way. Herein, a cost-competitive combinational approach was proposed to accomplish green and high-efficiency production of TMP. First, microbial cell factories were constructed to produce acetoin (3-hydroxy-2-butanone, AC), an endogenous precursor of TMP, by introducing a biosynthesis pathway coupled with an intracellular NAD+ regeneration system to the wild-type Escherichia coli. To further improve the production of (R)-AC, the metabolic pathways of by-products were impaired or blocked stepwise by gene manipulation, resulting in 40.84 g/L (R)-AC with a high optical purity of 99.42% in shake flasks. Thereafter, an optimal strain designated GXASR11 was used to convert the hydrolysates of inexpensive feedstocks into (R)-AC and achieved a titer of 86.04 g/L within 48 h in a 5-L fermenter under optimized fermentation conditions. To the best of our knowledge, this is the highest (R)-AC production with high optical purity (≥98%) produced from non-food raw materials using recombinant E. coli. The supernatant of fermentation broth was mixed with diammonium phosphate (DAP) to make a total volume of 20 ml and transferred to a high-pressure microreactor. Finally, 56.72 g/L TMP was obtained in 3 h via the condensation reaction with a high conversion rate (85.30%) under optimal reaction conditions. These results demonstrated a green and sustainable approach to efficiently produce high-valued TMP, which realized value addition of low-cost renewables.
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Affiliation(s)
- Jing Li
- Life Science and Technology College, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi University, Nanning, Guangxi, China
| | - Jian Lu
- Life Science and Technology College, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi University, Nanning, Guangxi, China
| | - Zhilin Ma
- Life Science and Technology College, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi University, Nanning, Guangxi, China
| | - Jianxiu Li
- State Key Laboratory of Non-food Biomass and Enzyme Technology, National Engineering Research Center for Non-food Biorefinery, Guangxi Biomass Engineering Technology Research Center, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning, Guangxi, China
| | - Xianrui Chen
- State Key Laboratory of Non-food Biomass and Enzyme Technology, National Engineering Research Center for Non-food Biorefinery, Guangxi Biomass Engineering Technology Research Center, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning, Guangxi, China
| | - Mengxue Diao
- State Key Laboratory of Non-food Biomass and Enzyme Technology, National Engineering Research Center for Non-food Biorefinery, Guangxi Biomass Engineering Technology Research Center, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning, Guangxi, China
| | - Nengzhong Xie
- State Key Laboratory of Non-food Biomass and Enzyme Technology, National Engineering Research Center for Non-food Biorefinery, Guangxi Biomass Engineering Technology Research Center, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning, Guangxi, China
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16
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Zhang L, Zhong L, Wang J, Zhao Y, Zhang Y, Zheng Y, Dong W, Ye X, Huang Y, Li Z, Cui Z. Efficient hydrolysis of raw starch by a maltohexaose-forming α-amylase from Corallococcus sp. EGB. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112361] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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17
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Kim KS, Oh SM, Choi SH, Choi JH, Bae JE, Kim HY, Ye SJ, Baik MY. Infusion efficiency of fluorescein derivatives of different molecular sizes into various starches under atmospheric and high hydrostatic pressures. Food Sci Biotechnol 2021; 30:1339-1346. [PMID: 34721929 PMCID: PMC8520013 DOI: 10.1007/s10068-021-00972-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/07/2021] [Accepted: 08/10/2021] [Indexed: 11/27/2022] Open
Abstract
Fluorescein isothiocyanate-dextrans (FDs) of different molecular weights were infused into corn, waxy rice, tapioca, and potato starches under atmospheric and high hydrostatic pressures (HHP). FD4, FD10, FD20, and FD40 (Mw 4000, 10,000, 20,000, and 40,000, respectively) were used as infusion materials. Confocal laser scanning microscopy confirmed that all FDs except FD40 infused into corn, waxy rice, and tapioca starches. However, no FDs infused into potato starch. Corn starch had the highest amounts of infused FDs. As molar mass increased, the amount of infused FD decreased in all starches. The infused amounts of FDs in corn starch were similar at 200-300 MPa and atmospheric pressure. Infusion of FDs at 400 MPa was reduced due to partial gelatinization. These results confirm that infusion efficiency is inversely proportional to the molecular weight of the infused material and large materials (Mw > 40,000) cannot be infused into starch granules under atmospheric pressure or HHP. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10068-021-00972-2.
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Affiliation(s)
- Kye-Sun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin, Gyeonggi-do 446-701 Republic of Korea
| | - Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin, Gyeonggi-do 446-701 Republic of Korea
| | - Seung-Hyun Choi
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin, Gyeonggi-do 446-701 Republic of Korea
| | - Jong-Hyun Choi
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin, Gyeonggi-do 446-701 Republic of Korea
| | - Ji-Eun Bae
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin, Gyeonggi-do 446-701 Republic of Korea
| | - Hui-yun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin, Gyeonggi-do 446-701 Republic of Korea
| | - Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin, Gyeonggi-do 446-701 Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin, Gyeonggi-do 446-701 Republic of Korea
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18
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Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions. Processes (Basel) 2021. [DOI: 10.3390/pr9060989] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The effect of particle size on enzymatic hydrolysis of cassava flour at subgelatinization temperature was investigated. A multiscale physical metrology was developed to study the evolution of different physical-biochemical parameters: rheology, granulometry, and biochemistry. In this study, four fractions of cassava flour based on the particle sizes under 75 µm (CR075), 75–125 µm (CR125), 125–250 µm (CR250), and 250–500 µm (CR500) were screened for enzymatic hydrolysis effect. The results showed that all cassava flour suspensions exhibited a shear-thinning behavior, and the viscosity increased drastically with the increase of particle size. During hydrolysis, the viscosity reduced slightly and the non-Newtonian behavior became negligible beyond 4 h of the process. The particles size for CR075 and CR125 increased steadily in diameter mean. The samples of CR250 and CR500 showed more fluctuation by first decreasing, followed by increasing in particle sizes during the process. The highest hydrolysis yield was found for samples with particle size under 125 µm (89.5–90.7%), suggesting that mechanical treatment of cassava can enhance the bioconversion rate.
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19
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Zhou X, Chang Q, Li J, Jiang L, Xing Y, Jin Z. Preparation of V-type porous starch by amylase hydrolysis of V-type granular starch in aqueous ethanol solution. Int J Biol Macromol 2021; 183:890-897. [PMID: 33965486 DOI: 10.1016/j.ijbiomac.2021.05.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 04/18/2021] [Accepted: 05/02/2021] [Indexed: 12/16/2022]
Abstract
In this paper, a novel porous starch with a V-type crystalline structure and high adsorption capacity was obtained by enzymatic hydrolysis of V-type granular starch (VGS) in an aqueous ethanol solution. The effects of different starch concentrations, reaction temperatures, and ethanol concentrations on the microstructure, crystal morphology, crystallinity and adsorption properties of VGS before and after enzymatic hydrolysis were studied, and native normal corn starch (NNCS) and A-type porous starch (APS) prepared by enzymatic hydrolysis of NNCS were used as controls. The results showed that compared with NNCS, VGS was easier to hydrolyze with a higher hydrolysis degree and the corresponding V-type porous starch (VPS) had more and larger pores and thus showed better adsorption performance than APS. Under the same enzymatic hydrolysis time, temperature and rotation speed, VPS prepared with a starch concentration of 20%, reaction temperature of 140 °C and ethanol concentration of 70% showed an irregular spongelike porous structure, highest V-type relative crystallinity of 25.09%, highest oil adsorption capacity of 241.70% and water adsorption capacity of 805.59%.
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Affiliation(s)
- Xing Zhou
- 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
| | - Qing Chang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jiaxin Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Lu Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yaru Xing
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- 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 214122, China.
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20
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Guo L, Yuan Y, Li J, Tan C, Janaswamy S, Lu L, Fang Y, Cui B. Comparison of functional properties of porous starches produced with different enzyme combinations. Int J Biol Macromol 2021; 174:110-119. [PMID: 33515569 DOI: 10.1016/j.ijbiomac.2021.01.165] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/27/2020] [Accepted: 01/25/2021] [Indexed: 11/29/2022]
Abstract
To obtain porous starch granules with higher absorption capacities, three types of enzyme combinations were adopted to modify wheat and maize starches: (1) sequential α-amylase (AA) → glucoamylase (GA); (2) sequential branching enzyme (BE) → GA; and (3) sequential AA→BE→GA. The results indicated that AA→BE→GA treatment had a most optimal influence on porous starches. Compared to AA→GA and BE→GA, the mesopores in wheat starch granules treated with AA→BE→GA decreased by 52.82 and 48.70%, respectively. Conversely, the macropores increased by 216.68 and 138.18%, respectively. While for maize starch, the percentages of mesopores and macropores hardly changed after three enzyme combinations. Comparing the three enzyme treatments showed that pore volume (0.005 and 0.007 cm3/g) and pore size (36.35 and 26.54 nm) were largest in the AA→BE→GA treated wheat and maize starches, respectively. Compared to the AA→GA and BE→GA, the adsorption capacities for oil, dye and heavy metal ions, wheat starch treated with AA→BE→GA increased by 46.61 and 242.33%, and 44.52 and 134.41%, and 28.83 and 271.72%, respectively. Correspondingly, that of maize starch increased by 29.71 and 133.29%, and 42.92 and 79.93%, and 28.16 and 161.43%, respectively. These results may provide a new and valuable enzyme combination for optimising porous starch granules with higher absorption capacities.
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Affiliation(s)
- 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.
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China.
| | - Jiahao Li
- 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.
| | - Congping Tan
- 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.
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
| | - Lu Lu
- 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.
| | - Yishan Fang
- 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.
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21
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Shao M, Li S, Tan CP, Kraithong S, Gao Q, Fu X, Zhang B, Huang Q. Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism. Int J Biol Macromol 2021; 173:118-127. [PMID: 33444656 DOI: 10.1016/j.ijbiomac.2021.01.043] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 12/13/2020] [Accepted: 01/07/2021] [Indexed: 01/13/2023]
Abstract
In this study, caffeine (CA) was encapsulated into food-grade starch matrices, including swelled starch (SS), porous starch (PS), and V-type starch (VS). The bitterness of the microcapsules and suppression mechanisms were investigated using an electronic tongue, molecular dynamics (MD) simulation and the in vitro release kinetics of CA. All the CA-loaded microcapsules showed a lower bitterness intensity than the control. The MD results proved that the weak interactions between starch and CA resulted in a moderate CA release rate for SS-CA microcapsules. The PS-CA microcapsule presented the longest CA release, up to 40 min, whereas the VS-CA microcapsule completely released CA in 9 min. The CA release rate was found to be related to the microcapsule structure and rehydration properties. A low CA bitterness intensity could be attributed to a delay in the CA release rate and resistance to erosion of the microcapsules. The results of this work are valuable for improving starch-based microcapsules (oral-targeted drug-delivery systems) by suppressing the bitterness of alkaloid compounds.
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Affiliation(s)
- Miao Shao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Songnan Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Supaluck Kraithong
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Qing Gao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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22
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Guo L, Li J, Gui Y, Zhu Y, Yu B, Tan C, Fang Y, Cui B. Porous starches modified with double enzymes: Structure and adsorption properties. Int J Biol Macromol 2020; 164:1758-1765. [DOI: 10.1016/j.ijbiomac.2020.07.323] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 02/08/2023]
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23
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Hj Latip DN, Samsudin H, Utra U, Alias AK. Modification methods toward the production of porous starch: a review. Crit Rev Food Sci Nutr 2020; 61:2841-2862. [PMID: 32648775 DOI: 10.1080/10408398.2020.1789064] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Starch is a complex carbohydrate formed by the repeating units of glucose structure connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives such as cereals, legumes, tubers, palms, fruits, and stems. For decades, native starch has been widely utilized in various applications such as a thickener, stabilizer, binder, and coating agent. However, starches need to be modified to enhance their properties and to make them more functional in a wide range of applications. Porous starch is a modified starch product which has attracted interest of late. It consists of abundant pores that are distributed on the granule surface without compromising the integrity of its granular structure. Porous starch can be produced either by enzymatic, chemical, and physical methods or a combination thereof. The type of starch and selection of the modification method highly influence the formation of pore structure. By carefully choosing a suitable starch and modification method, the desired morphology of porous starch can be produced and applied accordingly for its intended application. Innovations and technologies related to starch modification methods have evolved over the years in terms of the structure, properties and modification effects of different starch varieties. Therefore, this article reviews recent modification methods in developing porous starch from various origins.
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Affiliation(s)
- Dayang Norlaila Hj Latip
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Hayati Samsudin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Uthumporn Utra
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Abd Karim Alias
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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24
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Adsorption capacity and cold-water solubility of honeycomb-like potato starch granule. Int J Biol Macromol 2020; 147:741-749. [DOI: 10.1016/j.ijbiomac.2020.01.224] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 01/19/2020] [Accepted: 01/22/2020] [Indexed: 12/24/2022]
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25
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Porous high amylose rice starch modified by amyloglucosidase and maltogenic α-amylase. Carbohydr Polym 2020; 230:115611. [DOI: 10.1016/j.carbpol.2019.115611] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 11/10/2019] [Accepted: 11/12/2019] [Indexed: 12/25/2022]
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26
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Guo L, Li J, Li H, Zhu Y, Cui B. The structure property and adsorption capacity of new enzyme-treated potato and sweet potato starches. Int J Biol Macromol 2020; 144:863-873. [DOI: 10.1016/j.ijbiomac.2019.09.164] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 09/17/2019] [Accepted: 09/23/2019] [Indexed: 11/28/2022]
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27
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Rheological and pasting characteristics of wheat starch modified with sequential triple enzymes. Carbohydr Polym 2020; 230:115667. [DOI: 10.1016/j.carbpol.2019.115667] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 11/22/2019] [Accepted: 11/24/2019] [Indexed: 12/26/2022]
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28
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Wu W, Jiao A, Xu E, Chen Y, Jin Z. Effects of Extrusion Technology Combined with Enzymatic Hydrolysis on the Structural and Physicochemical Properties of Porous Corn Starch. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02404-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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29
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Han Z, Han Y, Wang J, Liu Z, Buckow R, Cheng J. Effects of pulsed electric field treatment on the preparation and physicochemical properties of porous corn starch derived from enzymolysis. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14353] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhong Han
- School of Food Science and Engineering South China University of Technology Guangzhou China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Yu Han
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Jun Wang
- School of Food Engineering and Biotechnology Hanshan Normal University Chaozhou China
| | - Zhongyi Liu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou China
- College of Chemical Engineering Xiangtan University Xiangtan China
| | - Roman Buckow
- CSIRO, Food and Nutrition Flagship Werribee Victoria Australia
| | - Junhu Cheng
- School of Food Science and Engineering South China University of Technology Guangzhou China
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30
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Leyva-López R, Palma-Rodríguez HM, López-Torres A, Capataz-Tafur J, Bello-Pérez LA, Vargas-Torres A. Use of enzymatically modified starch in the microencapsulation of ascorbic acid: Microcapsule characterization, release behavior and in vitro digestion. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.056] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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31
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Wang M, Bai X, Jiang Y, Lang S, Yu L. Preparation and characterization of low oil absorption starch via freeze-thawing. Carbohydr Polym 2019; 211:266-271. [DOI: 10.1016/j.carbpol.2019.02.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 02/05/2019] [Accepted: 02/06/2019] [Indexed: 12/22/2022]
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32
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Effect of amyloglucosidase hydrolysis on the multi-scale supramolecular structure of corn starch. Carbohydr Polym 2019; 212:40-50. [DOI: 10.1016/j.carbpol.2019.02.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/30/2019] [Accepted: 02/09/2019] [Indexed: 12/27/2022]
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33
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Adsorption of Tea Polyphenols using Microporous Starch: A Study of Kinetics, Equilibrium and Thermodynamics. Molecules 2019; 24:molecules24081449. [PMID: 31013689 PMCID: PMC6515196 DOI: 10.3390/molecules24081449] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 04/04/2019] [Accepted: 04/09/2019] [Indexed: 12/20/2022] Open
Abstract
Microporous starch (MPS) granules were formed by the partial hydrolysis of starch using α–amylase and glucoamylase. Due to its biodegradability and safety, MPS was employed to adsorb tea polyphenols (TPS) based on their microporous characteristics. The influences of solution pH, time, initial concentration and temperature on the adsorptive capacity were investigated. The adsorption kinetics data conformed to the pseudo second–order kinetics model, and the equilibrium adsorption data were well described by the Langmuir isotherm model. According to the fitting of the adsorption isotherm formula, the maximum adsorption capacity of TPS onto MPS at pH 6.7 and T = 293 K was approximately 63.1 mg/g. The thermodynamic parameters suggested that the adsorption of TPS onto MPS was spontaneous and exothermic. Fourier transform infrared (FT–IR) analysis and the thermodynamics data were consistent with a physical adsorption mechanism. In addition, MPS-loaded TPS had better stability during long-term storage at ambient temperature.
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34
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Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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Qi X, Tester RF. Starch granules as active guest molecules or microorganism delivery systems. Food Chem 2019; 271:182-186. [DOI: 10.1016/j.foodchem.2018.07.177] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 06/18/2018] [Accepted: 07/25/2018] [Indexed: 11/26/2022]
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36
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Tian J, Ogawa Y, Shi J, Chen S, Zhang H, Liu D, Ye X. The microstructure of starchy food modulates its digestibility. Crit Rev Food Sci Nutr 2018; 59:3117-3128. [PMID: 29870271 DOI: 10.1080/10408398.2018.1484341] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Starch is the main carbohydrate in human nutrition and shows a range of desired food properties. It has been demonstrated that fast digestion of starchy food can induce many health issues (e.g., hyperglycaemia, diabetes, etc.); therefore, how to modulate its digestion is an interesting topic. Previous studies have revealed that the microstructure and digestibility of starchy food of different botanical origin or from multiple processes are quite different; modulating starch digestion by retaining or altering its microstructure may be effective. In the present review, the current knowledge of the relationship between microstructural changes to starchy food and its digestibility at molecular, cell and tissue, and food processing levels is summarized. New technologies focused on microstructure studies and ways to manipulate food microstructure to modulate starch digestibility are also reviewed. In particular, some insights focusing on the future study of microstructure and the digestibility of starchy food are also suggested.
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Affiliation(s)
- Jinhu Tian
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China.,Chiba University, Graduate School of Horticulture, 648, Matsudo, Matsudo, Japan
| | - Yukiharu Ogawa
- Chiba University, Graduate School of Horticulture, 648, Matsudo, Matsudo, Japan
| | - John Shi
- Agriculture and Agri-Food Canada, Guelph Food Research Center, Guelph, ON, Canada
| | - Shiguo Chen
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
| | - Huiling Zhang
- Ningxia University, Department of Food Science, Yinchuan, China
| | - Donghong Liu
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
| | - Xingqian Ye
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
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37
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Preparation and characterization of porous starch reinforced with halloysite nanotube by solvent exchange method. Int J Biol Macromol 2018; 123:682-690. [PMID: 30447374 DOI: 10.1016/j.ijbiomac.2018.11.095] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2018] [Revised: 10/19/2018] [Accepted: 11/11/2018] [Indexed: 12/18/2022]
Abstract
The aim of this study was to improvement of adsorption capacity of porous starch (PS) by incorporation of halloysite nanotube (HNT). PS/HNT carrier was synthesized through the solvent exchange method. Various fabrication approaches for PS were introduced and different ethanol ratio (40, 60, 80, 100%), HNT concentration (0, 0.1, 0.2, 0.3, 0.4 and 0.5 mg/mL) and drying method (oven, freeze dryer and microwave) were applied. The results indicated that high ratio of ethanol created larger pores and also the best results were obtained from freeze-dried samples (p < 0.05). Incorporation of HNT could further improve the adsorption capacity. However, the best oil and water adsorption capacity were related to PS alone. The nitrogen adsorption-desorption measurement and scanning electron microscopy elucidated the porous structure of samples. The experimental data were fitted successfully by the Langmuir model rather than Freundlich isotherm. Also PS/HNT had higher apparent density and more negative zeta potential rather than PS. However, the DSC results showed the similar thermal patterns for PS and PS/HNT.
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38
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Martinez-Alejo JM, Benavent-Gil Y, Rosell CM, Carvajal T, Martinez MM. Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer. Carbohydr Polym 2018; 200:543-551. [DOI: 10.1016/j.carbpol.2018.08.035] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 08/08/2018] [Accepted: 08/08/2018] [Indexed: 02/08/2023]
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39
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Zhao AQ, Yu L, Yang M, Wang CJ, Wang MM, Bai X. Effects of the combination of freeze-thawing and enzymatic hydrolysis on the microstructure and physicochemical properties of porous corn starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.041] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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Lacerda LD, Leite DC, Soares RMD, da Silveira NP. Effects of α-Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch. STARCH-STARKE 2018. [DOI: 10.1002/star.201800008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Liziane D. Lacerda
- L. D. Lacerda, D. C. Leite, R. M. D. Soares, Dr. N. P. da Silveira; Chemistry Institute, Universidade Federal do Rio Grande do Sul; 91501-970 Porto Alegre RS Brazil
| | - Daiani C. Leite
- L. D. Lacerda, D. C. Leite, R. M. D. Soares, Dr. N. P. da Silveira; Chemistry Institute, Universidade Federal do Rio Grande do Sul; 91501-970 Porto Alegre RS Brazil
| | - Rosane M. D. Soares
- L. D. Lacerda, D. C. Leite, R. M. D. Soares, Dr. N. P. da Silveira; Chemistry Institute, Universidade Federal do Rio Grande do Sul; 91501-970 Porto Alegre RS Brazil
| | - Nádya P. da Silveira
- L. D. Lacerda, D. C. Leite, R. M. D. Soares, Dr. N. P. da Silveira; Chemistry Institute, Universidade Federal do Rio Grande do Sul; 91501-970 Porto Alegre RS Brazil
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41
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Khlestkin VK, Peltek SE, Kolchanov NA. Review of direct chemical and biochemical transformations of starch. Carbohydr Polym 2018; 181:460-476. [DOI: 10.1016/j.carbpol.2017.10.035] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 10/04/2017] [Accepted: 10/07/2017] [Indexed: 01/19/2023]
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42
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Benavent-Gil Y, Rosell CM. Performance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive Enzymes. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:353-359. [PMID: 28983746 DOI: 10.1007/s11130-017-0635-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Studies on porous starch have been directed to explore different industrial applications as bio-adsorbents of a variety of compounds. However, the analysis of starch digestibility is essential for food application. The objective of this study was to determine the impact of porous structure on in vitro starch digestibility. Porous starches were obtained using a range of concentrations of amyloglucosidase (AMG), α-amylase (AM), cyclodextrin-glycosyltransferase (CGTase) or branching enzyme (BE). Porous starches exhibited major content of digestible starch (DS) that increased with the intensity of the enzymatic treatment, and very low amount of resistant starch (RS). Porous starches behaved differently during in vitro hydrolysis depending on their enzymatic treatment. AMG was the unique treatment that increased the digestive amylolysis and estimated glycemic index, whereas AM, CGTase and BE reduced them. A significant relationship was found between the pore size and the severity of the amylolysis, suggesting that a specific pore size is required for the accessibility of the digestive amylase. Therefore, pore size in the starch surface was a limiting factor for digestion of starch granules.
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Affiliation(s)
- Yaiza Benavent-Gil
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, 46980, Paterna, Valencia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, 46980, Paterna, Valencia, Spain.
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43
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Benavent-Gil Y, Rosell CM. Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes. Int J Biol Macromol 2017; 103:587-595. [DOI: 10.1016/j.ijbiomac.2017.05.089] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 04/25/2017] [Accepted: 05/15/2017] [Indexed: 01/30/2023]
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44
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Jung YS, Lee BH, Yoo SH. Physical structure and absorption properties of tailor-made porous starch granules produced by selected amylolytic enzymes. PLoS One 2017; 12:e0181372. [PMID: 28727742 PMCID: PMC5519070 DOI: 10.1371/journal.pone.0181372] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Accepted: 06/29/2017] [Indexed: 11/23/2022] Open
Abstract
Porous starch granules (PSGs) with various pores and cavity sizes were prepared by amylolysis enzymes. The greatest hydrolysis rate on corn starch granule was observed with α-amylase, followed by gluco- and β-amylases. Temperature increase enhanced glucoamylase reaction rate more drastically than other enzyme treatments. Final hydrolysis level with glucoamylase reached to 66.9%, close to 67.5% of α-amylolysis. The α-amylase-treated PSGs displayed the greatest pore size and ratio of cavity-to-granule diameters. Gelatinization onset temperatures of PSGs increased to 72.1 (α-), 68.7 (β-), and 68.1°C (gluco-amylolysis) after 8 h; enthalpy changes of β- and gluco-amylase-treated PSGs increased to 13.4, and 13.1 J/g but α-amylase-treated one showed slightly reduced value of 8.5 J/g. Water holding capacities of PSGs were 209.7 (α-), 94.6 (β-), and 133.8% (gluco-amylolysis), and the untreated control had 89.1%; oil holding capacities of them showed 304.5, 182.7, and 211.5%, respectively, while the untreated control had 161.8%. Thus, enzyme types and their reaction conditions can be applied to generate desirable cavity and pore sizes in starch granules. This biocatalytic approach could contribute to develop tailor-made PSGs with distinct internal structure for specific uses in wide range of food, pharmaceutical and other industrial applications.
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Affiliation(s)
- Yi-seul Jung
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, College of BioNano Technology, Gachon University, Sungnam, South Korea
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea
- * E-mail:
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45
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Benavent-Gil Y, Rosell CM. Comparison of porous starches obtained from different enzyme types and levels. Carbohydr Polym 2017; 157:533-540. [DOI: 10.1016/j.carbpol.2016.10.047] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2016] [Revised: 10/06/2016] [Accepted: 10/15/2016] [Indexed: 01/26/2023]
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46
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Guo L, Liu R, Li X, Sun Y, Du X. The physical and adsorption properties of different modified corn starches. STARCH-STARKE 2015. [DOI: 10.1002/star.201400200] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Li Guo
- Tea & Food Science and Technology College; Anhui Agricultural University; Hefei P. R. China
| | - Rui Liu
- Tea & Food Science and Technology College; Anhui Agricultural University; Hefei P. R. China
| | - Xueling Li
- Tea & Food Science and Technology College; Anhui Agricultural University; Hefei P. R. China
| | - Yin Sun
- Tea & Food Science and Technology College; Anhui Agricultural University; Hefei P. R. China
| | - Xianfeng Du
- Tea & Food Science and Technology College; Anhui Agricultural University; Hefei P. R. China
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47
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48
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Gao F, Li D, Bi CH, Mao ZH, Adhikari B. Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes. Carbohydr Polym 2014; 103:310-8. [DOI: 10.1016/j.carbpol.2013.12.028] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2013] [Revised: 11/05/2013] [Accepted: 12/10/2013] [Indexed: 10/25/2022]
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