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He T, Zhao L, Wang L, Liu L, Liu X, Dhital S, Hu Z, Wang K. Gallic acid forms V-amylose complex structure with starch through hydrophobic interaction. Int J Biol Macromol 2024; 260:129408. [PMID: 38228203 DOI: 10.1016/j.ijbiomac.2024.129408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/09/2023] [Accepted: 01/09/2024] [Indexed: 01/18/2024]
Abstract
This study aimed to investigate the role of amylose and amylopectin in the formation of starch-polyphenol complex and elucidate the interaction mechanisms. Gallic acid (GA) was used to complex with maize starch with various amylose contents. Results showed GA formed V-type crystals with normal maize starch (NMS) and high amylose maize starch (HAMS), while higher relative crystallinity was exhibited in HAMS-GA complexes than NMS counterparts. Molecular structure analysis revealed more amylose in GA-starch complexes than in treated starch counterparts without GA, and this was more apparent in HAMS than NMS, implying amylose is preferred to complex with GA than amylopectin. FTIR detected higher R1047/1022 value in starch-GA complexes than their starch counterparts without GA, suggesting increased short-range ordered structrure of complexes. Typical signatures of hydrophobic interactions were further revealed by isothermal titration calorimetry, indicating the complexation of GA to starch is mainly through hydrophobic bonds. More binding sites were observed for HAMS (72.50) than NMS (11.33), which proves the preferences of amylose to bind with GA. Molecular dynamics simulated the complexation of GA to amylose, and confirmed hydrophobic bond is the main interaction force. These findings would provide guidance for precise design and utilization of starch-polyphenol complexes in functional foods.
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Affiliation(s)
- Ting He
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Liang Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Lin Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Sushil Dhital
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia
| | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China.
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Functional Characteristics and Physical Properties of Spray Dried Starch Inclusion Complexes with Drugs. STARCH-STARKE 2021. [DOI: 10.1002/star.202100176] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Physicochemical properties of heat-moisture treated, stearic acid complexed starch: The effect of complexation time and temperature. Int J Biol Macromol 2021; 175:98-107. [PMID: 33508365 DOI: 10.1016/j.ijbiomac.2021.01.124] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 01/18/2021] [Accepted: 01/18/2021] [Indexed: 12/20/2022]
Abstract
Starch modification has been extensively studied to alter its physicochemical properties based on human needs. Lowering the digestion rate of starch is one of the interests in food science research, since when it is nutritionally improved, it can reduce the risk of human chronic diseases. In this study, heat-moisture treatment (HMT) followed by inclusion complexation with stearic acid at various temperatures and times was applied to improve the functional properties of starch. Thermal analysis suggested the formation of type I and type II complexes after complexation at 90 °C, indicated by a endothermal peak at 107 and 122 °C, respectively, while native starch after complexation only resulted in type I complexes. The formation of crystalline complexes was also confirmed by XRD showing peaks at 2θ = 13.1° and 20.1°. Furthermore, the modified starch displayed a higher pasting temperature, considerably less swelling and significantly lower viscosity behavior. This implied that the starch granules were thermally and mechanically more stable. The granular appearance of the modified starch was confirmed with light microscopy that presented more intact granules and less ruptured granules, even after heating to 90 °C. This study offers a way to upgrade the nutritional properties of starch.
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Mapengo CR, Emmambux MN. Functional properties of heat-moisture treated maize meal with added stearic acid by infrared energy. Food Chem 2020; 325:126846. [PMID: 32387987 DOI: 10.1016/j.foodchem.2020.126846] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 04/06/2020] [Accepted: 04/16/2020] [Indexed: 11/30/2022]
Abstract
Functional properties of infrared heat-moisture treated (HMT) maize meal with stearic acid were studied. Maize meal with 1.5% stearic acid (SA) was treated by HMT using infrared (IR) energy (at 110 °C for 1, 2 & 3 h) and conventional HMT (at 110 °C for 16 h) independently. Infrared HMT is similar to conventional HMT since both treatments resulted in significantly (P < 0.05) reduced final viscosity and reduced in vitro starch digestibility in maize meal with stearic acid. These changes related correspond with the presence of V-type polymorphs (Type II) and increased in relative crystallinity showed by differential scanning calorimetry and X-ray diffraction scattering, respectively. These results suggested that infrared HMT changes the functional and nutritional properties of maize meal with SA and has the potential to replace conventional HMT in the development of lower GI, higher value-added functional starch foodstuffs.
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Affiliation(s)
- Clarity R Mapengo
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa
| | - M Naushad Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
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Affiliation(s)
- Jakob Konieczny
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4, 9747 AG Groningen The Netherlands
- Dutch Polymer Institute (DPI); P.O. Box 902, 5600 AX Eindhoven The Netherlands
| | - Katja Loos
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4, 9747 AG Groningen The Netherlands
- Dutch Polymer Institute (DPI); P.O. Box 902, 5600 AX Eindhoven The Netherlands
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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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Croitoru C, Mureșan C, Turturică M, Stănciuc N, Andronoiu DG, Dumitrașcu L, Barbu V, Enachi Ioniță E, Horincar Parfene G, Râpeanu G. Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice. Molecules 2018; 23:E3047. [PMID: 30469411 PMCID: PMC6278335 DOI: 10.3390/molecules23113047] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 11/16/2018] [Accepted: 11/19/2018] [Indexed: 11/16/2022] Open
Abstract
Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxidative properties with a positive effect on microbiological and color stability during the storage period in accelerated conditions. The low gluten muffins had an anthocyanin content of 27.54 ± 2.22 mg cyanidin-3-glucoside (C3G)/100 g dry weight (DW), whereas the gluten free muffins had 46.11 ± 3.91 mg C3G/100 g DW, with significant antioxidant values. Retention of 60% and 64% for anthocyanins and 72% and 80% for antioxidant activity after baking was found. The fracturability and hardness scores increased with the addition of black rice flour, whereas firmness and chewiness increased for gluten free muffins. The confocal analysis revealed a tendency of glucidic components to aggregate, with gathers of small bunches of black rice starch granules comprising anthocyanin. The results allowed designing two new value added bakery products, low and free gluten muffins, with significant high amounts of bioactive compounds, suggesting the functional potential of black rice flour.
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Affiliation(s)
- Constantin Croitoru
- Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania.
| | - Claudia Mureșan
- Faculty of Food Engineering, Tourism and Environmental Protection, Aurel Vlaicu University of Arad, 2 Elena Dragoi Street, 310330 Arad, Romania.
| | - Mihaela Turturică
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
| | - Nicoleta Stănciuc
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
| | - Doina Georgeta Andronoiu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
| | - Loredana Dumitrașcu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
| | - Vasilica Barbu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
| | - Elena Enachi Ioniță
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
| | - Georgiana Horincar Parfene
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
| | - Gabriela Râpeanu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
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Yassaroh Y, Woortman AJJ, Loos K. A new way to improve physicochemical properties of potato starch. Carbohydr Polym 2018; 204:1-8. [PMID: 30366520 DOI: 10.1016/j.carbpol.2018.09.082] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/28/2018] [Accepted: 09/29/2018] [Indexed: 11/16/2022]
Abstract
Starch is an important class of macromolecules for human nutrition. However, its rapid digestibility leads to a high amount of glucose released into the blood and contributes to a high risk of obesity and type II diabetes. For these reasons, Heat-moisture treatment (HMT) of the starch was applied prior to complexation with linoleic acid to obtain a desired physicochemical properties while preserving its granular structure. The thermal properties, analyzed by DSC, implied that the HMT enhanced the formation of amylose-linoleic acid complexes, particularly when the complexation was succeeded at 70 °C. The viscosity behavior studied by RVA demonstrated a higher pasting temperature and lower peak viscosity due to less swelling. The granule-like structure remained after complexation at 70 °C for 30 min and followed by RVA to 85 °C. The combination of the HMT and linoleic acid addition improved the stability of the starch granules towards heating and shearing.
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Affiliation(s)
- Yassaroh Yassaroh
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, the Netherlands
| | - Albert J J Woortman
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, the Netherlands
| | - Katja Loos
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, the Netherlands.
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Affiliation(s)
- Jakob Konieczny
- Macromolecular Chemistry and New Polymeric Materials; Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4 9747 AG Groningen The Netherlands
| | - Katja Loos
- Macromolecular Chemistry and New Polymeric Materials; Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4 9747 AG Groningen The Netherlands
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Dall’Asta C, Battilani P. Fumonisins and their modified forms, a matter of concern in future scenario? WORLD MYCOTOXIN J 2016. [DOI: 10.3920/wmj2016.2058] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Masked mycotoxins are found in grains and derived foods as a result of plant phase II metabolism. Recently, masked mycotoxins senso strictu, together with other covalently or non-covalently conjugated forms, even formed upon processing, have been classified as modified mycotoxins. In this context, the issue of modified fumonisins is of great interest, on account of the wide range of factors affecting their formation and accumulation in maize pre- and postharvest. Fumonisins, indeed, may undergo modification in plants, along the growing season, but also during storage and drying of maize kernels, and upon processing. All these modifications strongly affect the analytical outcome, thus making more difficult the assessment of maize compliance. Since the ratio between free and modified fumonisins is affected by maize composition and environmental factors, a deeper knowledge on the phenomena driving the production and accumulation of free and modified forms in plants may support the selection of resistant hybrids. This review provides a critical picture of the state of the art on this topic, mainly focusing on those events occurring in field, identified as crucial in determining amount and partitioning of contamination. Nevertheless, knowledge on modified fumonisins is still in its dawn, on account of the wide range of factors involved. Anyway, reported results, taking altogether, clearly indicate that modified fumonisins should be included in the monitoring plans to have an overview of the possible contribution to human exposure. Furthermore, next efforts should focus on the events occurring in field and on the cross-talk between the plant and the fungus, to support the identification of resistant hybrids and to provide data for predictive models, the most suitable tool to forecast what is going to happens in the future changing climate.
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Affiliation(s)
- C. Dall’Asta
- Department of Food Science, University of Parma, Viale delle Scienze 17/A, 43124 Parma, Italy
| | - P. Battilani
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy
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