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Peng S, Cui G, Li J, Li F, Ji M, Zhang C, Meng T, Li J, Man J. Combined role of stearic acid and maleic anhydride in the development of thermoplastic starch-based materials with ultrahigh ductility and durability. Carbohydr Polym 2024; 339:122296. [PMID: 38823896 DOI: 10.1016/j.carbpol.2024.122296] [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: 03/05/2024] [Revised: 04/30/2024] [Accepted: 05/18/2024] [Indexed: 06/03/2024]
Abstract
The diverse properties reported for starch-based materials indicate their potential for use in the preparation of biodegradable flexible actuators. However, their natural brittleness and lack of durability after modification limit their practical application. Therefore, we propose a strategy for preparing flexible starch-based composites. The results of macro/micro property characterizations and molecular dynamics simulations indicated that using starch, maleic anhydride, and stearic acid (SA), the mobility of the starch chains was enhanced and retrogradation was inhibited through the synergistic effects induced by chain breaking, complex formation with SA, and esterification of the starch molecules. In addition, the elongation at break of the modified starch (MS) reached 2070 %, and considerable ductility (>1000 %) as well as well-complexed structure were maintained after six months. Furthermore, the MS was able to undergo self-healing after fracture or a temperature-controlled stiffness transition. Moreover, it underwent complete degradation in soil within 30 d. Finally, an actuator was prepared by doping the MS with nano-Fe3O4 particles to realize a dual magnetic and optical response. Dynamic monitoring was also achieved based on the electrical signal, thereby demonstrating the broad application scope of this material in the development of biodegradable flexible actuators.
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Affiliation(s)
- Sixian Peng
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture (Ministry of Education), School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China
| | - Guanghui Cui
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture (Ministry of Education), School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China
| | - Jianfeng Li
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture (Ministry of Education), School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Fangyi Li
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture (Ministry of Education), School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China
| | - Maocheng Ji
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture (Ministry of Education), School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China
| | - Chuanwei Zhang
- College of Mechanical and Electrical Engineering, Qingdao University, Qingdao 266071, China
| | - Tianshuo Meng
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture (Ministry of Education), School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China
| | - Jianyong Li
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture (Ministry of Education), School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Jia Man
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture (Ministry of Education), School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
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2
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Liu Q, Luo H, Liang D, Zheng Y, Shen H, Li W. Effect of electron beam irradiation pretreatment and different fatty acid types on the formation, structural characteristics and functional properties of starch-lipid complexes. Carbohydr Polym 2024; 337:122187. [PMID: 38710543 DOI: 10.1016/j.carbpol.2024.122187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 03/28/2024] [Accepted: 04/18/2024] [Indexed: 05/08/2024]
Abstract
The effects of different electron beam irradiation doses (2, 4, 8 KGy) and various types of fatty acids (lauric acid, stearic acid, and oleic acid) on the formation, structure, physicochemical properties, and digestibility of starch-lipid complex were investigated. The complexing index of the complexes was higher than 85 %, indicating that the three fatty acids could easily form complexes with starch. With the increase of electron beam irradiation dose, the complexing index increased first and then decreased. The highest complexing index was lauric acid (97.12 %), stearic acid (96.80 %), and oleic acid (97.51 %) at 2 KGy radiation dose, respectively. Moreover, the microstructure, crystal structure, thermal stability, rheological properties, and starch solubility were analyzed. In vitro digestibility tests showed that adding fatty acids could reduce the content of hydrolyzed starch, among which the resistant starch content of the starch-oleic acid complex was the highest (54.26 %). The lower dose of electron beam irradiation could decrease the digestibility of starch and increase the content of resistant starch.
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Affiliation(s)
- Qing Liu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Haiyu Luo
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Danyang Liang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Yue Zheng
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Huishan Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No.136 Kexue Road, Zhengzhou, Henan 450001, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China.
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3
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Zhu H, Yu J, Copeland L, Wang S. Simple Method for Preparing Starch Inclusion Complexes with Enhanced Amylolysis Resistance and Antioxidant Properties. Biomacromolecules 2024. [PMID: 38967045 DOI: 10.1021/acs.biomac.4c00666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Slow-digesting starch with bioactive functionality has been attracting much interest with the increasing incidence of type-2 diabetes and other diet-related illnesses. The present study demonstrates a simple method for preparing a starch inclusion complex with reduced enzymic digestion and enhanced antioxidant activities using debranched pea starch (PS) and 10-gingerol (10G). Enzymically debranched starch complexed more 10G and formed more structurally ordered starch-10G complexes compared to PS that had not been debranched. Debranching for 6 h resulted in starch with better complexing ability for 10G than starches debranched for longer times. The debranched starch-10G complexes had higher antioxidant activities and a much slower in vitro enzymic digestion profile (rate and hydrolysis extent) than the 10G complex prepared with starch that was not debranched. Our study demonstrates that debranched pea starch-10G complexes with slow-digesting and antioxidant properties are likely to be of interest for developing ingredients for healthier food choices.
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Affiliation(s)
- Huilan Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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4
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Wang Y, Han T, Liu T, Sun L, Dou B, Xin J, Zhang N. New insights into starch, lipid, and protein interactions - Colon microbiota fermentation. Carbohydr Polym 2024; 335:122113. [PMID: 38616083 DOI: 10.1016/j.carbpol.2024.122113] [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: 01/23/2024] [Revised: 03/20/2024] [Accepted: 03/29/2024] [Indexed: 04/16/2024]
Abstract
Starch, lipids, and proteins are essential biological macromolecules that play a crucial role in providing energy and nutrition to our bodies. Interactions between these macromolecules have been shown to impact starch digestibility. Understanding and controlling starch digestibility is a key area of research. Investigating the mechanisms behind the interactions of these three components and their influence on starch digestibility is of significant practical importance. Moreover, these interactions can result in the formation of resistant starch, which can be fermented by gut microbiota in the colon, leading to various health benefits. While current research has predominantly focused on the digestive properties of starch in the small intestine, there is a notable gap in understanding the colonic microbial fermentation phase of resistant starch. The benefits of fermentation of resistant starch in the colon may outweigh its glucose-lowering effect in the small intestine. Thus, it is crucial to study the fermentation behavior of resistant starch in the colon. This paper investigates the impact of interactions among starch, lipids, and proteins on starch digestion, with a specific focus on the fermentation phase of indigestible carbohydrates in the colon. Furthermore, valuable insights are offered for guiding future research endeavors.
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Affiliation(s)
- Yan Wang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianyu Han
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianjiao Liu
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Lirui Sun
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Boxin Dou
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Jiaying Xin
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China; State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, PR China
| | - Na Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China.
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5
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Chen X, Lan D, Li D, Wang W, Wang Y. Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate. Curr Res Food Sci 2024; 8:100770. [PMID: 38860263 PMCID: PMC11163166 DOI: 10.1016/j.crfs.2024.100770] [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: 03/05/2024] [Revised: 05/09/2024] [Accepted: 05/14/2024] [Indexed: 06/12/2024] Open
Abstract
The objective of this work was to completely replace margarine with peanut diacylglycerol oil/ethyl cellulose-glycerol monostearate oleogel (DEC/GMS) oleogel, and evaluate its effect on starch digestibility of cakes. The in vitro digestibility analysis demonstrated that the DEC/GMS-6 cake exhibited a 26.36% increase in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cakes formulated with margarine. The increased SDS and RS contents might mainly be due to the hydrophobic nature of OSA-wheat flour, which could promote the formation of lipid-amylose complexes with GMS and peanut diacylglycerol oil. XRD pattern suggested that the presence of GMS in DEC-based oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of GMS resulted in a significant increase in gelatinization enthalpy, rising from 249.7 to 551.9 J/g, which indicates an improved resistance to gelatinization. The FTIR spectra indicated that the combination of GMS could enhance the hydrogen bonding forces and short-range ordered structure in DEC-based cakes. The rheological analysis revealed that an increase in GMS concentration resulted in enhanced viscoelasticity of DEC-based cake compared to TEC-based cakes. The DEC-based cakes exhibited a more satisfactory texture profile and higher overall acceptability than those of TEC-based cakes. Overall, these findings demonstrated that the utilization of DEC-based oleogel presented a viable alternative to commercial margarine in the development of cakes with reduced starch digestibility.
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Affiliation(s)
- Xiaohan Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Daoming Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Weifei Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
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6
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Zhu H, Wang C, Wang Y, Yu J, Copeland L, Wang S. Novel Type of Slowly Digested Starch Complex with Antioxidant Properties. Biomacromolecules 2024; 25:2914-2924. [PMID: 38676646 DOI: 10.1021/acs.biomac.4c00030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2024]
Abstract
With the increasing number of diabetic patients in the world, there is an urgent requirement to reduce the incidence of diabetes. It is considered that a viable prophylactic treatment for type 2 diabetes mellitus is to reduce starch digestibility and oxidative stress. In this study, a novel type of slowly digested starch [pea starch (PS)-gingerol complex] was fabricated to evaluate its in vitro enzymatic digestibility and antioxidant activities. Theoretical and experimental analyses showed that PS can encapsulate gingerols with long alkyl chains to form starch-gingerol complexes, which are further stacked into a mixture of V6- and V7-crystallites. These complexes, in particular the PS-10-gingerol complex, showed high resistance to amylolysis and good antioxidant activities. This study demonstrates that these novel starch-gingerol complexes have the potential to deliver antioxidants encapsulated in starch with slow-digesting properties and reduce oxidative stress. Moreover, this new type of slowly digested starch with antioxidant properties showed great potential in the prevention of type 2 diabetes.
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Affiliation(s)
- Huilan Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Cuiping Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yujue Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Sydney, New South Wales 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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7
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Chao C, Huang S, Yu J, Copeland L, Yang Y, Wang S. The influence of short-range molecular order in gelatinized starch on the formation of starch-lauric acid complexes. Int J Biol Macromol 2024; 260:129526. [PMID: 38242387 DOI: 10.1016/j.ijbiomac.2024.129526] [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: 05/22/2023] [Revised: 12/19/2023] [Accepted: 01/13/2024] [Indexed: 01/21/2024]
Abstract
A model system of gelatinized wheat starch (GWS) and lauric acid (LA) was used to examine the effect of residual short-range molecular order in GWS on the formation of starch-lipid complexes. The extent of residual short-range molecular order, as determined by Raman spectroscopy, decreased with increasing water content or heating duration of gelatinization. The enthalpy changes, crystallinity, short-range molecular order and the in vitro enzymic digestion of GWS-LA complexes increased initially to a maximum and then declined as the short-range molecular order in GWS decreased, showing that there was an optimal amount of residual short-range molecular order in GWS for maximizing GWS-LA complexes formation. Below this optimum amount, the limited disruption of short-range molecular order may constrain the mobility of amylose chains for complexation with LA, whereas with excessive disruption above this amount the amylose chains may be too disorganized or entangled to form complexes with LA. The susceptibility of GWS-LA complexes to enzymatic hydrolysis was influenced by both long- and short-range structural order, and to a lesser extent the amounts of complexes. This study showed clearly the role of short-range molecular order in gelatinized starch in influencing the formation of GWS-LA complexes.
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Affiliation(s)
- Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Shiqing Huang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia
| | - Yuedong Yang
- College of Chemical Engineering, Hebei Normal University of Science & Technology, Qianhuangdao 066004, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China.
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8
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Chen H, Li H, Wu Y, Kan J. Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough. Int J Biol Macromol 2024; 260:129594. [PMID: 38253147 DOI: 10.1016/j.ijbiomac.2024.129594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/04/2024] [Accepted: 01/17/2024] [Indexed: 01/24/2024]
Abstract
Octenyl succinic anhydride (OSA)-modified starches have gained widespread interest, but the modification can produce two starches with different states ignored. Herein, the two types of starches, esterified starch (ES) and pregelatinized esterified starch (PES), prepared by OSA modification were separated, and their structural and functional characteristics were comprehensively explored. Results showed that compared with native starch (NS), ES and PES exhibited high water-holding capacity, solubility, and swelling power and significantly decreased pasting temperature and thermal stability. Dynamic rheological tests illustrated that OSA modification changed the rheological behavior of starches. Fourier transform infrared spectroscopy confirmed that PES with higher degree of substitution showed more obvious ester carbonyl and carboxylate groups than ES. Laser confocal micro-Raman spectroscopy revealed that the short-range molecular order of ES, especially PES, decreased after modification. X-ray diffraction indicated that OSA modification disrupted the crystalline structure of starch, and that more amylose-lipid complex was formed in PES. Scanning electron microscopy showed that OSA modification eroded starchs surface and reduced its smoothness, and significantly disrupted PES integrity. ES and PES could be developed as food additives for retrogradation inhibition of dough. These results provide new insights into OSA modification and expand its functional application in foods.
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Affiliation(s)
- Huijing Chen
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Huiying Li
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Wu
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Jianquan Kan
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China.
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9
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Duan Y, Chao C, Yu J, Liu Y, Wang S. Effects of different sources of proteins on the formation of starch-lipid-protein complexes. Int J Biol Macromol 2023; 253:126853. [PMID: 37703984 DOI: 10.1016/j.ijbiomac.2023.126853] [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: 03/07/2023] [Revised: 08/28/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
In the present study, the influence of different sources of proteins on the formation of complexes with starch and lipid were investigated. A model system containing wheat starch (WS), palmitic acid (PA) and four proteins (whey protein isolate, egg white protein, soy protein isolate and pea protein isolate) was used to prepare the complexes by Rapid Visco Analyzer. The addition of PA in the pasted WS-protein systems resulted in higher cooling viscosity compared to the pasted WS-PA systems, which was interpreted as being due to the formation of WS-PA-protein complexes. Analyses from differential scanning calorimetry, X-ray diffraction and Raman spectroscopy showed that more complexes were formed in WS-PA-protein systems than in WS-PA systems, especially in the WS-PA-whey protein isolate. The better emulsifying action of whey protein isolate was proposed to be accountable for the greater amounts of complexes formed compared to other three proteins. This study provides important information about the formation of starch-lipid-protein complexes in regard to the selection of proteins for food processing.
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Affiliation(s)
- Yuqing Duan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ye Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China.
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10
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Wang J, Yu J, Copeland L, Wang S. Revisiting the Formation of Starch-Monoglyceride-Protein Complexes: Effects of Octenyl Succinic Anhydride Modification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19033-19044. [PMID: 37997356 DOI: 10.1021/acs.jafc.3c07269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2023]
Abstract
Starch-lipid-protein complexes are attracting increasing attention due to their unique structure and low enzymatic digestibility. However, the mechanisms underlying the formation of these ternary complexes, especially those with monoglycerides as the lipid component, remain unclear. In the present study, potato starch or octenyl succinic anhydride (OSA)-modified potato starch (OSAPS), various monoglycerides (MGs), and beta-lactoglobulin (βLG) were used in model systems to characterize the formation, structure, and in vitro digestibility of the respective ternary complexes. Colorimetry and live/dead staining assays demonstrated that the OSAPS had good biocompatibility. Experimental data and molecular dynamics simulations showed that both unmodified potato starch and OSAPS formed starch-lipid-protein complexes with MGs and βLG. Of the two types of starch, OSA formed a greater amount of the more stable type II V-crystallites in complexes, which had greater resistance to in vitro enzymic digestion. This study demonstrated for the first time that starch can interact with MGs and βLG to form ternary complexes and that OSA esterification of starch promoted the formation of more complexes than unmodified starch.
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Affiliation(s)
- Jinwei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China
- Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Camperdown 2006, New South Wales, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China
- Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China
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11
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Wang C, Zhu Z, Mei L, Xia Y, Chen X, Mustafa S, Du X. The structural properties and resistant digestibility of maize starch-glyceride monostearate complexes. Int J Biol Macromol 2023; 249:126141. [PMID: 37544562 DOI: 10.1016/j.ijbiomac.2023.126141] [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: 04/03/2023] [Revised: 06/29/2023] [Accepted: 08/03/2023] [Indexed: 08/08/2023]
Abstract
This study investigated the effects of pullulanase debranching on the structural properties and digestibility of maize starch (MS)-glyceryl monostearate (GMS) complexes. According to our results, the apparent amylose content of MS increased from 36.34 % to 95.55 % and complex index reached 93.09 % after 16 h of pullulanase debranching. The crystallinity of prepared MS-GMS complexes increased to 33.24 % with a blend of B-type and V-type crystals. The surface of prepared MS-GMS complexes granules emerged more small lamellar crystals tightly adhering to the surface of granules. The Fourier transforms infrared spectroscopy analysis showed that debranching pretreatment MS-GMS complexes exhibited higher levels of short-range orders structure. These results indicated that maize starch was favorable to form more ordered starch-lipid complexes structure after debranching pretreatment, which resulted in the restriction of starch hydrolysis. In vitro digestion data implied that resistant starch (RS) content increased with the extension of the debranching time, and the highest RS content (69.58 %) appeared with 16 h pullulanase debranching. This work suggests that debranching pretreatment could be an efficient way to produce ordered starch-lipid complexes with controllable structure and anti-digestibility.
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Affiliation(s)
- Caihong Wang
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhijie Zhu
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Liping Mei
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaoyao Xia
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xu Chen
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Saddam Mustafa
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xianfeng Du
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
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Li HT, Zhang W, Chen Y, Pan W, Bao Y. Physical modification of high amylose starch using electron beam irradiation and heat moisture treatment: The effect on multi-scale structure and in vitro digestibility. Food Chem 2023; 424:136344. [PMID: 37207609 DOI: 10.1016/j.foodchem.2023.136344] [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: 12/25/2022] [Revised: 04/09/2023] [Accepted: 05/08/2023] [Indexed: 05/21/2023]
Abstract
This study explores a new strategy for manipulating the digestibility of high-amylose maize starch (HAMS) through combinative modifications, namely depolymerization via electron beam irradiation (EBI) followed by reorganizing glucan chains via heat moisture treatment (HMT). The results show that semi-crystalline structure, morphological features and thermal properties of HAMS remained similar. However, EBI increased branching degree of the starch at high irradiation dosage (20 kGy), resulting in more readily leached amylose during heating. HMT increased the relative crystallinity (3.9-5.4% increase) and V-type fraction (0.6-1.9% increase), without significant changes (p > 0.05) in gelatinization onset temperature, peak temperature and enthalpy. Under simulated gastrointestinal conditions, the combination of EBI and HMT either had no effect or negative effect on starch enzymatic resistance, depending on the irradiation dosage. These results suggest that the depolymerization by EBI predominantly affects the changes in enzyme resistance, rather than the growth and perfection of crystallites induced by HMT.
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Affiliation(s)
- Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yangyang Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Wenwen Pan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
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13
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Huang Q, Sun Q, Tang Z, Zeng X. K2CO3 pretreated okara enhances physicochemical, structural, and starch digestion properties in rice tofu, a traditional China snack. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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14
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Wang L, Zhan J, Ma R, Tian Y. Preparation of Starch-based Nanoemulsion for Sustained Release and Enhanced Bioaccessibility of Quercetin. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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15
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Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions. Int J Biol Macromol 2023; 230:123183. [PMID: 36634797 DOI: 10.1016/j.ijbiomac.2023.123183] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 01/02/2023] [Accepted: 01/04/2023] [Indexed: 01/11/2023]
Abstract
Effects of octenylsuccinic anhydride (OSA) esterification on the morphology, crystalline structure, and emulsifying properties of three representative starches with different crystalline types, namely waxy corn starch (A-type), potato starch (B-type), and pea starch (C-type) were investigated. XRD patterns testified OSA substitution occurred principally in the amorphous region without affecting the crystalline patterns, whereas SEM verified esterification was mainly a surface phenomenon. However, OSA esterification caused a decrease in the peak intensity and area of small-angle X-ray scattering profiles, indicating the semi-crystalline lamellae ordering was impeded to a certain extent. Compared with A- and C-type starches, B-type starch had a stronger affinity for OSA, as manifested by its higher degree of substitution (DS), graver surface detriment, and depressed order of semi-crystalline lamellae. The emulsifying properties of all starches were pronouncedly improved by OSA modification, especially for A-type starch even with comparatively lower DS. Pickering emulsion stabilized by OSA-modified A-type starch (A-OSAS) with smaller droplet size and more uniform droplet size distribution exhibited more splendiferous stability relative to the other two modified starches. Moreover, rheological tests revealed A-OSAS possessed the highest apparent viscosity and storage modulus (G'), insinuating strong intermolecular interactions between starch granules at the interface and/or in the continuous phase.
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16
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Shang M, Chen L, Liu W, Chen M, Zhong F. To rationalize the substitution priority of octenyl succinic group along amylopectin chain: An analysis from the change of lamellar structure. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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17
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Improving emulsification performance of waxy maize starch by esterification combined with pulsed electric field. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107655] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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18
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Yan Z, Zhang M, Xu M, Yu J, Copeland L, Huang Y, Wang S. Effect of Debranching and Differential Ethanol Precipitation on the Formation and Fermentation Properties of Maize Starch-Lipid Complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9132-9142. [PMID: 35849541 DOI: 10.1021/acs.jafc.2c03081] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The objective of this study was to investigate the effect of starch debranching followed by differential ethanol precipitation on the formation and in vitro fermentation of starch-lipid complexes. Three groups of linear glucan chains, with a degree of polymerization (DP) of 383∼2950, 37∼75, and 3∼8, were obtained after debranched maize starch (DMS) was fractionated by differential ethanol precipitation. The glucan fraction with DP 383∼2950 formed only type IIb complexes with lauric acid (LA), whereas the fraction with DP 37∼75 formed predominantly type Ia complexes. The glucan faction with DP 8∼32 did not form V-complexes with LA. In vitro fermentation of the type IIb complexes with human fecal samples promoted the proliferation of butyrate-producing bacteria Megamonas, Blautia, and Megasphaera and resulted in a larger amount of butyrate and total short-chain fatty acids being produced than in similar fermentations of the maize starch-LA complex, DMS-LA complex, and fructo-oligosaccharides. This study showed that starch-lipid complexes with a more stable type IIb crystallite resulted in a greater production of butyrate.
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Affiliation(s)
- Ziqing Yan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Miaomiao Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Mengjie Xu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Yongchun Huang
- College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
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19
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Yang Q, Feng‐ying Y. Saccharification Efficiency Improvement by
Eurotium cristatum
and its Mechanism Study during the Glutinous Rice Wine Fermentation. STARCH-STARKE 2022. [DOI: 10.1002/star.202200070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Qin Yang
- College of Food and Chemical Engineering Shao Yang University Shao Yang Hunan Province P. R. China
| | - Yang Feng‐ying
- College of Food and Chemical Engineering Shao Yang University Shao Yang Hunan Province P. R. China
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20
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Wang J, Li A, Hu J, Zhang B, Liu J, Zhang Y, Wang S. Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles. Front Nutr 2022; 9:823432. [PMID: 35252303 PMCID: PMC8891372 DOI: 10.3389/fnut.2022.823432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Accepted: 01/05/2022] [Indexed: 01/05/2023] Open
Abstract
The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.
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Affiliation(s)
- Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Ang Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jiaqiang Hu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Bowei Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jingmin Liu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
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21
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Ren F, Wang J, Yu J, Zhong C, Xie F, Wang S. Green synthesis of acetylated maize starch in different imidazolium carboxylate and choline carboxylate ionic liquids. Carbohydr Polym 2022; 288:119353. [DOI: 10.1016/j.carbpol.2022.119353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/07/2022] [Accepted: 03/09/2022] [Indexed: 11/02/2022]
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