Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization

Unraveling the key structural characteristics enhancing digestion resistance of wheat starch-mung bean hull polyphenols complexes

Mung bean hull polyphenols (MBPs) have the potential to retard starch digestion by altering its multi-scale structures. However, the regulatory mechanism and the key structural characteristics that contribute to digestion resistance remain unclear. In this study, MBPs were non-covalently interacted with wheat starch (WS) under hydrothermal treatments. The digestibility of WS was negatively correlated with the addition of MBPs. The multi-scale structures investigated by 13C CP/MAS NMR, FT-IR, XRD, SAXS, and SEM unveiled the formation of single helix, short-range ordered, and V-type crystalline structures. Notably, MBPs could also induce the entanglements of glucan chains to form compact aggregates that were non- or weakly-crystalline. Correlation and stepwise regression analyses demonstrated that ordered structures were prerequisites for digestion resistance of WS-MBPs complexes, with tightly packed amorphous aggregates playing a secondary yet significant role. This study provides new insights into the relation between starch multi-scale structures and digestion resistance.

Effects of different fatty acids on the structure, physicochemical properties, and in vitro digestibility of Chinese yam resistant starch-lipid complexes

Nine CYRS-FA complexes were prepared by resistant starch in Chinese yam (CYRS) and nine fatty acids (FAs) with different chain lengths and degrees of unsaturation. CYRS-myristic acid and CYRS-palmitic acid showed higher complexing index (CI) and relative crystallinity (RC); CYRS-myristic acid and CYRS-oleic acid exhibited lower estimated glycemic index (eGI). Chain lengths of FAs showed significantly positive correlations with CI and contact angle (CA), and yet, unsaturation degree of FAs was negative correlated with both CI and CA. The eGI exhibited positive relations with solubility, and negative correlations with CI and RC. Therefore, the results indicated that chain lengths and unsaturation degrees of FAs were key factors for complexation of the CYRS-FA complexes, which influenced the structural, physicochemical and digestive properties. The findings were expected to provide a theoretical foundation for the interactions between starch and lipids in food processing, and elevate the high-tech values of Chinese yam.

Effect of isoflavone structures on the formation of starch-isoflavone complexes: Experimental and molecular dynamics analysis

Isoflavones were the commonly polyphenols capable of forming inclusion complexes with starch to slow starch enzymatic digestion. However, the impact of isoflavone structures on the formation of starch-isoflavone complexes was not well understood. In this study, isoflavones with distinct structurally differences, including daidzein, genistein, biochanin A, genistin, and puerarin, were selected to examine the interaction between starch and these isoflavones utilizing both experimental and molecular dynamics analysis. The experimental findings showed that daidzein and genistein produced more V-type crystallites with starch, resulting in a greater decrease in starch digestibility compared to other isoflavones. Molecular dynamics simulations suggested that daidzein and genistein, which had smaller molecular size and less hydroxyl groups, formed fewer hydrogen bonds but more inclusion complexes with starch. It appeared that the number of hydroxyl groups and molecular size of isoflavones played a crucial role in the interaction between starch and isoflavones, ultimately influencing the formation of V-type starch crystallites.

Effect of safflower seed oil on the molecular structural and enzyme hydrolysis properties of maize starch-lipid complexes

To investigate the impact of safflower seed oil on the structural and digestive properties of complexes formed by fatty acids of varying chain lengths with maize starch, the starch-fatty acid ternary complexes were prepared by a hydrothermal method. The results indicated that safflower seed oil inhibited the complexation of relatively short-chain fatty acids (C10:0, C12:0, and C16:0) with starch, and promoted the complexation of long-chain fatty acids (C18:0). Intriguingly, safflower seed oil showed no significant impact on the formation of linoleic acid (C18:2) complexes, suggesting selective interactions within the starch-fatty acid complexes. In addition, the addition of safflower seed oil did not affect the thermal stability of the complexes, but significantly improved the anti-digestibility properties of the starch-complexes in each group, with the RS content reaching 59.08 % in the C16:0 group. In conclusion, this study provides insights for the development of high-quality resist starch-lipid ternary complexes.

Improvement of maize starch-lauric acid complexes by plasma pretreatment: Formation, structure, properties and its related mechanisms

Starch-lipid complexes have attracted widespread attention owing to high anti-digestibility and thermal stability. However, methods to increase the content of starch-lipid complexes are limited. Therefore, this study aims to investigate the effect of atmospheric cold plasma (ACP) treatment for different times (0, 1, 3, 5, and 7 min) on the formation and structure of complexes between maize starch (MS) and lauric acid (LA). The results showed that the amylose content of MS increased from 18.44 % to 31.01 % after ACP treatment. Moreover, structural characterization of complexes revealed that short-term ACP treatment (1 min) favored the formation of MS-LA complexes, resulting in a better V-type crystalline structure (14.90 %) and short-range ordered structure (0.793) with higher thermal stability (4.47 J/g) and no obvious morphological differences. In addition, the resistant starch content of MS-LA complexes increased from 30 % to 33 % in MS treated with ACP for 1 min. This may be because the active substances in ACP depolymerized starch, destroyed α-1,6 glycosidic bonds, broke branch chains, and increased amylose content, which promoted the formation of complexes to a certain extent. This study proposes a method to promote the formation of starch-lipid complexes, broadening potential application of complexes in low-GI food, stabilizer, and microcapsule carrier.

Lipids-modified starch: Advances in structural characteristic, physicochemical property, and application

Starch and lipids, as two important biomacromolecules in nature, can interact with each other to form a unique complex system during processing, leading to the change of the structural and functional characteristics of starch. The complex formed though the biomacromolecules interaction is a new kind of modified starch named as "lipid-modified starch". At present, the lipids-modified starch has attracted much researchers' attention and become a hotspot topic in food field. This review systematically discusses the different prepared methods (solvent and thermomechanical method) of lipids-modified starch, influence factors of starch-lipids complexation, action mechanism of lipids on starch, as well as the structure, physicochemical properties, digestibility, and applications of lipid-modified starch in recent development. The key findings are summarized as follows: (i) Starch complexed with fatty acids to form V-type inclusion complex, while other lipids (oils and triacylglycerol) are not due to the large spatial structure; (ii) The formation of V-type inclusion complex changed the molecular and crystalline structure, and increased melting temperature and enthalpy of starch, which could be characterized by different analytical technique, such as X-ray diffraction and differential scanning calorimetry; (iii) The properties of starch and lipids, and experimental conditions are key factors in determining the formation of starch-lipid complexes; (iv) Starch-lipids starch can be used as quality improver, fat substitute, resistant starch, carriers of bioactive ingredients in food processing. Finally, the existing problems about the research on lipids-modified starch are discussed to provide new perspectives for the development of this innovative modified starch.

Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review

Resistant starch (RS) is a dietary fiber that resists starch hydrolysis in the small intestine, and is fermented in the colon by microorganisms. RS not only has a broad range of benefits in the food and non-food industries but also has a significance impact on health promotion and prevention of non-communicable diseases. RS types 3 and 5 have been the focus of research from an environment-friendly perspective. RS3 is normally formed by recrystallization after physical modification, whereas RS5 is obtained by the complexation of starch and fatty acids through the thermomechanical methods. This review provides updates and approaches to RS3 and RS5 preparations that promote RS content based on green technologies. This information will be useful for future research on RS development and for identifying preparation methods for functional food.

Effect of inclusion complex formation and mechanoactivation on the structure and rheological behavior of starch-oleic acid mixtures

In the present work, for the first time, mechanical activation implemented in a rotor-stator device (RSD) has been used to enhance the formation of the amylоse-fatty acid complex in gelatinized starch at a moderate temperature (40 °C) using oleic acid (ОА) as a model guest compound. Mechanical activation was found to cause an increase in the complexing index from 10 to 30 % for non-activated mixtures to 83-92 %. The study of aqueous and dried starch-OA mixtures using optical and AFM microscopy and dynamic light scattering methods revealed a uniform distribution of amylose-OA complex particles with a size of 125-260 nm in the starch matrix. The freeze-dried starch-ОА sample prepared using mechanical activation exhibited a V-type crystalline structure. By rotational viscometry and dynamic rheometry, it was found that mechanical activation causes the gelation of aqueous starch-OA mixtures, which accompanies a decrease in their fluidity and an increase in elasticity. The developed method can be recommended for large-scale production of thickening and texture modifying materials based on gelatinised starch containing a fatty acid as a nutritional or structuring additive.

Impacts of transglutaminase on the processing and digestion characteristics of glutinous rice flour: Insight of the interactions between enzymic crossing-linked protein and starch

Glutinous rice is extensively consumed due to its nutritious content and wonderful flavor. However, glutinous rice flour has a high glycemic index, and the storage deterioration of sweet dumplingsissevere. Transglutaminase (TG) was used to cross-link glutinous rice protein and improve the characteristics of glutinous rice products. The findings demonstrated that TG significantly catalysed protein cross-linking to form a dense protein network, reduced the viscosity of glutinous rice paste and improved the thermal stability. The protein network may physically block the access of starch granules to digestive enzymes to lower the digestion rate of starch, and attenuate the damage of ice crystal molecules to the starch structure to improve the freezing stability of starch gels. The cracking rate and water loss of sweet dumplings prepared using glutinous rice flour with TG treated for 60 min reduced significantly. In conclusion, this study broadened the application of TG in starch products.

Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review

Over the past decades, dynamic high-pressure treatment (DHPT) executed by high-pressure homogenization (HPH) or microfluidization (DHPM) technology has received humongous research attention for starch macromolecule modification. However, the studies on starch multi-level structure alterations by DHPT have received inadequate attention. Furthermore, no review comprehensively covers all aspects of DHPT, explicitly addressing the combined effects of both technologies (HPH or DHPM) on starch's structural and functional characteristics. Hence, this review focused on recent advancements concerning the influences of DHPT on the starch multi-level structure and techno-functional properties. Intense mechanical actions induced by DHPT, such as high shear and impact forces, hydrodynamic cavitation, instantaneous pressure drops, and turbulence, altered the multi-level structure of starch for a short duration. The DHPT reduces the starch molecular weight and degree of branching, destroys short-range ordered and long-range crystalline structure, and degrades lamellar structure, resulting in partial gelatinization of starch granules. These structural changes influenced their techno-functional properties like swelling power and solubility, freeze-thaw stability, emulsifying properties, retrogradation rate, thermal properties, rheological and pasting, and digestibility. Processing conditions such as pressure level, the number of passes, inlet temperature, chamber geometry used, starch types, and their concentration may influence the above changes. Moreover, dynamic high-pressure treatment could form starch-fatty acids/polyphenol complexes. Finally, we discuss the food system applications of DHPT-treated starches and flours, and some limitations.

Optimization and analysis of dual-enzymatic synthesis for the production of linear glucan

Linear α-glucan (LG), a linear polymer linked by α-1,4 bonds, has received increasing attention for its potential applications in synthetic polymer production. Notably, the functionality of LG is strongly influenced by its degree of polymerization (DP). In this study, SP and GP were successfully constructed and expressed. The reaction of enzymatic co-polymerization into LG was investigated. The preferred reaction was carried out at 37 °C and pH 7.4 for 72 h, with a maximum conversion rate of 25 %. Afterwards, two approaches were used to modulate the molecular structures of LGs. Firstly, LGs with distinct molecular weights ranging from 1062.33 ± 16.04 g/mol to 5679 ± 80.29 g/mol were obtained by adjusting the substrate/primer ratio during the LG synthesis process. Secondly, two distinct products could be produced by altering the enzyme addition method: short-chain LG with a DP < 10 (64.34 ± 0.54 %) or long-chain LG with a DP > 45 (45.57 ± 2.18 %). Additionally, theoretical synthesis model was constructed which subdivided the reaction into three stages to evaluate this dual-enzyme cooperative system. These findings have significant implications in promoting the application of LG in the fields of biomedicine and material science.

Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound

This study explored a new physical modification approach to regulate enzymatic resistance of high-amylose starch for potentially better nutritional outcomes. High-amylose maize starch (HAMS) was subjected to chain depolymerization by electron beam irradiation (EBI), followed by inducing ordered structure through annealing in palmitic acid solution (APAS). APAS treatment significantly promotes the formation of ordered structure. Starch after the combinative modification showed up to 5.2 % increase in total crystallinity and up to 1.2 % increase in V-type fraction. The EBI-APAS modification led to increased gelatinization temperature (from 66.1 to 87.6 °C) and reduced final digested percentage under in vitro stimulated digestion conditions. The moderate extent of depolymerization resulted in higher enzymatic resistance, indicating that the extent of depolymerization is crucial in EBI-APAS modification. Pearson analysis showed a significant correlation between gelatinization onset temperature and digestion kinetic parameter (k1, rate constant of fast-phase digestion). Overall, the result suggests that ordered structures of degraded molecules induced by the combinative modification contribute to the enzymatic resistance of starch. This study sheds lights on future applications of EBI-APAS approach to regulate multi-scale structures and nutritional values of high-amylose starch.

Granular architecture of lotus seed starch and its impact on physicochemical properties

Lotus seed starch has high apparent amylose content (AAM). A representative definition of its granular architecture (e.g., lamellar structure) remained absent. This study defined the granular shape, crystalline and lamellar structures, and digestibility of twenty-two samples of lotus seed starch (LS) by comparing with those of potato and maize starches. LS granules had more elongated shape and longer repeat distance of lamellae than potato and maize starch granules. The enzymatic susceptibility of LS granules was more affected by AAM than granular architecture. Using these LSs as a model system, the relationships between lamellar structure of starch granules and properties of their gelatinized counterparts were investigated. In LSs, thinner amorphous lamella and thicker crystalline lamella were associated with higher swelling power and yield stress. The relationships were found to be connected via certain structural characteristics of amylopectin.

Structural Characteristics, Physicochemical Properties, and Digestibility Analysis of Resistant Starch Type-V Prepared from Debranched Corn Starch and Fatty Acid Complexation

Corn starch was gelatinized and treated with a metagenomic type 1 pullulanase (Pul_M), increasing the proportion of linear glucan chains. The debranched corn starch (DCS), containing amylose helices, was subjected to complexation with fatty acid molecules at moderate temperatures (50-60 °C). The amylose-lipid complexes prepared using saturated fatty acids, e.g., capric acid (CA) and lauric acid (LA), displayed higher CI values as compared to that of unsaturated fatty acid compounds, e.g., undecylenic acids (UAs) and oleic acid (OA). The DCS-fatty acid complex was estimated to contain about 14% of rapidly digested starch (RDS), 26% of slowly digested starch (SDS), and 60% of resistant starch V (RS-5). RS-5 samples exhibited high resistance toward digestive enzymatic hydrolysis. The surface microdetails of RS-5 were examined by scanning electron microscopy (SEM), depicting small spherulite-like structural aggregates. X-ray diffraction pattern analysis estimated about 46% of the crystallinity of RS-5. Thermal attributes of RS-5 were examined by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) analysis, depicting the increase in melting enthalpies after the complexation of fatty acid molecules with debranched corn starch. Comparative DSC thermograms divulged a relatively higher stability of RS-5 as compared to that of RS-3. The findings advocated the potentiality of RS-5 (nondigestible DCS-LA complex) as a functional, valuable ingredient in the food industry.

Debranching facilitates malate esterification of waxy maize starch and decreases the digestibility

In this study, the debranching followed by malate esterification was employed to prepare malate debranched waxy maize starch (MA-DBS) with a high degree of substitution (DS) and low digestibility using malate waxy maize starch (MA-WMS) as the control. The optimal esterification conditions were obtained using an orthogonal experiment. Under this condition, the DS of MA-DBS (0.866) was much higher than that of MA-WMS (0.523). A new absorption peak was generated at 1757 cm^-1 in the infrared spectra, indicating the occurrence of malate esterification. Compared with MA-WMS, MA-DBS had more particle aggregation, resulting in an increase in the average particle size from scanning electron microscopy and particle size analysis. The X-ray diffraction results showed that the relative crystallinity decreased after malate esterification, in which the crystalline structure of MA-DBS almost disappeared, which was consistent with the decrease of decomposition temperature by thermogravimetric analysis and the disappearance of the endothermic peak by differential scanning calorimeter. In vitro digestibility tests showed an order: WMS > DBS > MA-WMS > MA-DBS. The MA-DBS showed the highest content of resistant starch (RS) of 95.77 % and the lowest estimated glycemic index of 42.27. In a word, pullulanase debranching could produce more short amylose, promoting malate esterification and improving the DS. The presence of more malate groups inhibited the formation of starch crystals, increased particle aggregation, and enhanced resistance to enzymolysis. The present study provides a novel protocol for producing modified starch with higher RS content, which has potential application in functional foods with a low glycemic index.

Impact of starch-lipid complexes on oil absorption of starch and its mechanism

BACKGROUND

Worldwide, fried food has a huge demand and good development prospects. Low oil in foods is the standard that everyone is now pursuing for a healthy diet.

RESULTS

The oil absorption behavior of rice starch during frying was investigated in the presence or absence of fatty acids or fatty acid esters with different carbon chain lengths. The complex formed between starch and fatty acids or fatty acid esters was dependent on lipid chain length, which was confirmed by X-ray diffraction and complexing index. The formation of starch-lipid complexes could significantly reduce the oil absorption of starch, and the complexes with higher complexing index had lower oil absorption. The starch-palmitic acid complex showed the lowest oil absorption after frying, which was 14.06 g per 100 g lower than that of gelatinized starch. This was attributed to the ability of the palmitic acid to increase the density of starch crystalline polymorphs as well as their ability to complex with the amylose spiral cavity.

CONCLUSION

These results may be useful for development of healthier fried starch-based foods with reduced oil contents. © 2022 Society of Chemical Industry.

Structural and in vitro starch digestion properties of starch-fatty acid nanocomplexes: effect of chain lengths and degree of unsaturation of fatty acids

BACKGROUND

The structural and digestion properties of starch-lipid complexes are closely related to the properties of lipids. The chain length and degree of unsaturation of fatty acids (FAs), which can affect the structural and digestion properties of starch-lipid nanocomplexes, therefore need to be examined in detail to gain a better understanding of this. In this study, the effects of chain length (10-18 carbons) and degree of unsaturation (0-2) of FA on the structural and in vitro starch digestion properties of high amylose corn starch (HAS)-FA nanocomplexes were investigated, as was the correlation between their structural alterations and digestibility.

RESULTS

This study showed that HAS-FA nanocomplexes with 10-carbon (38.55%) and 12-carbon (44.56%) FAs displayed high-resistant starch (RS) and slowly digestible starch (SDS) content, whereas those with 18-carbon FAs with two double bonds exhibited low RS + SDS content (23.41%). The complexing index, R_1047/1022 , relative crystallinity, and enthalpy change in the HAS-FA nanocomplexes also increased with the reduction in the chain length (except for 10-carbon FA) and the degree of unsaturation of FAs, whereas the equilibrium hydrolysis percentage, kinetic constant and apparent amylose content showed an opposite trend.

CONCLUSION

Chain length and degree of unsaturation of FAs affected the digestibility of HAS-FA nanocomplexes. The HAS-FA nanocomplexes with 12-carbon FAs displayed high RS + SDS content with higher degrees of molecular order at long-range and short-range levels. Results provided guidelines to regulate the digestibility of starch-fatty acid nanocomplexes by varying the FA structures. © 2022 Society of Chemical Industry.

Dietary compounds slow starch enzymatic digestion: A review

Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet. This review summarized the effects of dietary compounds including cell walls, proteins, lipids, non-starchy polysaccharides, and polyphenols on starch enzymatic digestion. Cell walls, proteins, and non-starchy polysaccharides restricted starch disruption during hydrothermal treatment and the retained ordered structures limited enzymatic binding. Moreover, they encapsulated starch granules and formed physical barriers for enzyme accessibility. Proteins, non-starchy polysaccharides along with lipids and polyphenols interacted with starch and formed ordered assemblies. Furthermore, non-starchy polysaccharides and polyphenols showed robust abilities to reduce activities of α-amylase and α-glucosidase. Accordingly, it can be concluded that dietary compounds lowered starch digestion mainly by three modes: (i) prevented ordered structures from disruption and formed ordered assemblies chaperoned with these dietary compounds; (ii) formed physical barriers and prevented enzymes from accessing/binding to starch; (iii) reduced enzymes activities. Dietary compounds showed great potentials in lowering starch enzymatic digestion, thereby modulating postprandial glucose response to food and preventing or treating type II diabetes disease.

Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying

Microwave freeze-drying (MFD) is a new freeze-drying technique, which differs from single microwave treatment; it involves simultaneous effects of microwave power, time, and the moisture state applied to the materials. In this study, the effects of MFD under various microwave power densities (0.5, 1.0, and 1.5 W/g) on the drying characteristics of Chinese yam slices and the physicochemical, pasting, and thermal properties as well as the starch digestibility of the flour were investigated using conventional hot air drying (HAD) at 50 °C as a control. Compared to HAD, MFD shortened the drying time up to 14.29~35.71%, with a higher drying efficiency at a high microwave power density (1.5 W/g). MFD yam flours provided benefits over HAD products in terms of color, water/oil absorption capacity, and solubility, exhibiting high hot-paste viscosity but low resistant starch content. The content of total starch and free glucose of the yam flour and its iodine blue value were significantly influenced by the drying method and the MFD process parameters (p < 0.05). MFD processing could disrupt the short-range ordered structure of yam starch. Among the MFD flours, samples dried by MFD at 1.5 W/g presented the highest ratio of peak intensity at 1047 and 1022 cm−1 (R1047/1022) value, gelatinization enthalpy, and resistant starch content. These results gave a theoretical foundation for the novel freeze-drying method that MFD applied to foods with a high starch content, enabling the production of a product with the desired quality.

Effect and mechanism of glycerol monostearate dimer (GMS-D) and baking-treatment on the structure, in vitro digestion of gelatinized potato starch-GMS-D

With the increasing progress of society and in-depth scientific research, dietary regulations, especially sustained glucose releases, are regarded as an effective and significant way to lighten or even cut the emergence of diabetes. In this research, the starch-lipid complex gelatinized potato starch-glycerol monostearate dimer (GPS-GMS-D) was developed to provide a low-glycemic index functional food component for type 2 diabetes. Briefly, the higher complexation index (CI, 71.02%), lower rapidly digestible starch (RDS, 35.57%), and lower estimated glycemic index (eGI, 52.34%) were referred to as GPS-GMS-D. It was assumed that the solid V-type crystal structure, induced with the helix between GMS-D and GPS due to high amylose, high saturation, and low steric hindrance, contributed to the lower digestibility. In addition, baking treatment for 5 min was systematically exerted to improve the flavor of GPS-GMS-D with a relatively high CI (59.98%) and low eGI (54.15%). It was believed that rapid dehydration and close interaction during baking treatment could slow down the decomposition of GPS-GMS-D and conversions of starch fractions. Therefore, these results suggested that the as-developed GPS-GMS-D was a promising low GI functional dietary food component for diabetes mellitus, and a suitable baking post-thermal treatment was successfully proposed to enhance the flavor of GPS-GMS-D. PRACTICAL APPLICATION: The higher amylose and solid V-type crystal structure in gelatinized potato starch-glycerol monostearate dimer (GPS-GMS-D) would induce the formation of slowly digestive starch (SDS) and resistant starch (RS) to suppress enzymatic hydrolysis. Moreover, the flavor of GPS-GMS-D was enhanced with appropriate and moderate thermal processing (baking), which was likely to improve the quality of life of a person with diabetes. Thus, we believe that GPS-GMS-D is a promising functional food component for diabetes mellitus.

Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes

Multi-scale structural interactions of the arrowhead starch-linoleic/stearic acid complexes under different durations (20, 40 & 60 min) of dual-frequency power ultrasound (DFPU, 20/40 kHz) and their underlying mechanisms were discussed. Differential scanning calorimetry and X-ray diffraction (XRD) revealed V6 type (V6-I, II) crystalline structure for ultrasonically-treated arrowhead starch-linoleic acid (UTAS-LA) complexes. An increased degree of short-range molecular order as IR ratios of 1045/1022 cm^-1 was evident from the FTIR results. The complexing index (CI) values of the complexes were greater than 65%, and the highest CI values of 83.04% and 81.26% were found in the case of UTAS-LA40 and UTAS-LA60, respectively. SEM results showed that LA-complexes had a sponge-like structure with smooth surfaces, while the SA-complexes exhibited flaky structures with irregular shapes and rough surfaces. The V-type complexes exhibited a higher digestion resistance than native AS and un-sonicated AS-LA/SA complexes due to partial RDS convention to RS.

Insights into the formation and digestive properties of lotus seed starch-glycerin monostearate complexes formed by freeze-thaw pretreatment and microfluidization

The objective of this paper was to investigate the formation and digestive properties of lotus seed starch-glycerin monostearate complexes (LSG) formed by freeze-thaw pretreatment and microfluidization. The results showed that the preparation of LSG with six freeze-thaw cycles at 60 MPa had the highest complex index (69.92%). The formation of LSG led to the conversion of the crystalline pattern of lotus seed starch from C-type to V-type and increased the proportion of the microcrystalline region. In addition, the digestive results indicated that LSG had a high resistance to digestive enzymes, which was conducive to increasing the content of resistant starch. Based on the above investigation, the formation and digestive properties showed that the appropriate number of freeze-thaw cycles of pretreatment could facilitate the complexation of starch and lipid under low-pressure microfluidization, which made for the directional regulation of helical conformation and anti-digestion.

In vitro digestion and structural properties of rice starch modified by high methoxyl pectin and dynamic high-pressure microfluidization

The rheological, structural properties and in vitro digestibility of starch with high methoxyl pectin (HMP) and further modified by dynamic high-pressure microfluidization (DHPM) were investigated. The viscosity and elasticity increased on addition of HMP and were more pronouncedly affected by 10% HMP. However, after DHPM treatment, the viscosity and elasticity decreased with increasing DHPM pressure. After 100 MPa DHPM treatment, the ordered and crystalline structures were further increased compared with starch-HMP mixtures. A compact and dense surface of starch paste was formed under 100 MPa DHPM and 10% HMP treatment, thus significantly slowing down the digestibility. In contrast, the crystalline and semicrystalline structure of starch were disrupted by intense shear force under 200 MPa DHPM. This study provides theoretical information regarding starch-HMP interaction and improves their functional and physicochemical properties through a promising strategy for better applications in food formulation.

Structural and physicochemical properties of lotus seed starch-chlorogenic acid complexes prepared by microwave irradiation

Lotus seed (LS) has a high starch content and possesses many useful functional properties, which are mainly attributed to its phenolic compound content. The objective of this study was to investigate the effect of microwave irradiation (MW) treatment on the structural and physicochemical properties of a lotus seed starch-chlorogenic acid (CA) blend. MW treatment appeared to promote the formation of LS-CA complexes and the modified starch displayed more rougher structures than native starch. The particle size distribution of starch remained approximately constant when the microwave power was 200 W, but increased sharply with further increases in microwave power; a similar trend was observed in the swelling and solubility of starch. XRD and FT-IR spectra show that MW treatment degraded the ordered crystalline structure of starch, facilitating exposure of the starch chains originally buried in the crystalline and amorphous regions within the grains. During this treatment, CA interacted with starch molecules by hydrogen bonding and form a LS-CA complex, which inhibited the self-assembly process of starch chains. These findings demonstrated the potential use of MW treatment in controlling the storage and processing quality of lotus seed, or other starchy foods rich in polyphenols.

Changes in structural, digestive, and rheological properties of corn, potato, and pea starches as influenced by different ultrasonic treatments

Ultrasound was widely used in starch modification, whereas there was no review focusing on the effects of different ultrasonic treatments on A-, B- and C-type starches. In this study, the effects of ultrasonic power (UP, 100-600 W) and ultrasonic time (UT, 5-35 min) on structural, digestibility and rheology of corn starch (CS), potato starch (PtS), and pea starch (PS) were investigated. As a result, UP and UT decreased the apparent amylose content of CS and PS, while increased the apparent amylose content of PtS. UP and UT enhanced R1047/1022 values of CS, whereas those of PtS and PS were decreased. Moreover, UP and UT decreased the gelatinization enthalpy of CS, PtS and PS. In vitro digestion revealed that UP and UT decreased the resistant starch content of PtS and PS, but increased the resistant starch content of CS. Rheological tests indicated that UP and UT decreased the flow behavior index of CS, PtS and PS pastes, and caused an increase in storage modulus and loss modulus. Results revealed that ultrasonic treatment represented a promising technology to obtain CS, PtS and PS with tailored digestibility and rheology, which allowed the texture and glycemic response of starch-based products to be adjusted.

In vitro digestibility and structural control of rice starch-unsaturated fatty acid complexes by high-pressure homogenization

This study emphasized on structural alteration of rice starch-unsaturated fatty acid complexes by adding trans-2-dodecaenoic acid (t12), trans-oleic acid (t18), cis-oleic acid (c18) and linoleic acid (loa) with different concentration under high-pressure homogenization treatment, and further illustrated the underlying mechanism of modulating digestibility. Results showed that the complex primarily presented as V6 or type IIa polymorph; complex index, content of ordered structure and thermal stability appeared to be positively correlated to the concentration of unsaturated fatty acids. t12 was too mobile to form single helix, leading to the formation of loose matrix; t18 fitted better within the cavity of starch than c18, and formed structural domain with higher compactness and thermal stability; Rloa had lower complex index but higher degree of short-range order, and tended to form alternating amorphous and crystalline structure. The digestibility was higher in the order of Rloa, Rt18, Rc18 and Rt12.

Effects of freeze-thaw pretreatment on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes

To investigate the effects of freeze-thaw cycle pretreatment (in one cycle, frozen samples were reheated to 50 °C and then frozen at -20 °C) on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes, their complex index, crystal structure, molecular structure, micro-morphology, and digestibility were analyzed. The results showed that an appropriate number of freeze-thaw cycles facilitated the helical assembly of lotus seed starch and glycerin monostearin. Specifically, six cycles of freeze-thaw pretreatment were favorable for forming V_6I-type complexes with high microcrystalline proportion. This contributed to the high stability of crystalline region and order arrangement of molecular structure. Moreover, V_6I-complexes were in the form of lamellar debris in micro-morphology, and their total digestion and digestion rates were lower than those of other samples. These results were of significance for developing slowly digesting lotus seed starch-based food.

The impact of various exogenous type starch on the structural properties and dispersion stability of autoclaved lotus seed starch

In order to investigate the effects of exogenous V-type starch on the structural properties and dispersion stability of lotus seed starch after autoclave treatment, the crystal structure, molecular structure, and dispersion stability were analyzed and discussed, as well as compared with exogenous A-type and B-type starches. Analysis of structural properties indicated that the addition of different crystal nuclei led the crystallization of disordered helices to a specific direction. The B- and V-type starch addition increased the crystallinities of starch and enhanced the ordered arrangement of disordered helices, whereas A-type starch had no significant positive influence on the stability of starch system. The microstructure observation showed that A- and B-type starch addition led to a rough and porous morphology of starch particles; the presence of V-type starch retarded the agglomeration and retrogradation of starch after autoclaving. Analysis of contact angle and dispersion stability revealed that the addition of various exogenous starch increased the contact angle of starch particles in different extent, suggesting the enhancement of hydrophobicity. But B-type starch addition resulted in the poor dispersion stability compared to A-type starch, instead V-type starch addition improved the dispersion stability of starch in aqueous solution, allowing the particles to stay dispersed for 141.12 ± 6.52 min. These results provided a theoretical basis for the effects of exogenous type starch on original starch properties, and revealed the potential of V-type starch as dispersion stabilizer.

Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch

In this paper, we consider amaranth starch extracted from the seeds of Amaranthus hypochondriacus L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at three modification levels. The degree of substitution (DS) after the modification ranged from 0.06 to 1.16. X-ray photoelectron spectroscopy analysis confirmed the presence of fatty acyl chains on the surface of the esterified starches. The hydrophobicity of starches was confirmed by their adsorption isotherms, which showed a decrease in the moisture adsorption of lauroylated as DS increased. X-ray diffraction analysis revealed a higher crystallinity, which was observed in the two samples subjected to the highest levels of modification. A higher crystallinity is related to a higher gelatinization enthalpy. These results are in agreement with the thermal characterization obtained by differential scanning calorimetry (DSC). An inhibition of the retrogradation properties of lauroylated amaranth starches was also observed.

Preparation of amylose-poly(methyl methacrylate) inclusion complex as a smart nanocarrier with switchable surface hydrophilicity

Amylose, as a linear biopolymer, tends to form helical inclusion complexes with suitable guest species. This is of great importance for a variety of applications, especially in the pharmaceutical and food industry. In this study, we propose an approach for the preparation of a novel inclusion complex with switchable surface hydrophilicity. For this purpose, amylose was first conjugated to ethylene diamine hydrophilic residues. Then, the short chains of the hydrophobic poly(methyl methacrylate, PMMA) were grafted onto the cavity of amylose through atom transfer radical polymerization (ATRP). According to CD spectroscopy results, the amylose-PMMA inclusion complexes displayed solvent-directed helical chirality inversion using either DMSO or water as a solvent. Fluorescence imaging, AFM and DLS techniques revealed the solvent-dependent surface hydrophilicity of the amylose-PMMA inclusion complex. Interestingly, its morphological studies displayed a central cavity, which makes it suitable for carrying cargoes in drug delivery applications. Obtaining the amylose-polymer inclusion complexes with tailorable hydrophilicity of both the exterior surface and the interior cavity can be of paramount importance for a wide variety of bio-applications.