1
|
Wang L, Chen S, Li C, Gu Z, Kong H, Ban X, Li Z. Enhancement of β-Cyclodextrin Production Using a Glycogen Debranching Enzyme from Saccharolobus solfataricus STB09. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6491-6499. [PMID: 38500439 DOI: 10.1021/acs.jafc.3c09922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/20/2024]
Abstract
Efficient production of cyclodextrins (CDs) has always been challenging. CDs are primarily produced from starch via cyclodextrin glycosyltransferase (CGTase), which acts on α-1,4 glucosidic bonds; however, α-1,6 glucosidic bonds in starch suppress the enzymatic production of CDs. In this study, a glycogen debranching enzyme from Saccharolobus solfataricus STB09 (SsGDE) was utilized to promote the production of β-CD by hydrolyzing α-1,6 glucosidic bonds. The addition of SsGDE (750 U/g of starch) at the liquefaction stage remarkably improved the β-CD yield, with a 43.9% increase. Further mechanism exploration revealed that SsGDE addition could hydrolyze specific branches with less generation of byproducts, thereby promoting CD production. The chain segments of a degree of polymerization ≥13 produced by SsGDE debranching could also be utilized by β-CGTase to convert into CDs. Overall, these findings proposed a new approach of combining SsGDE with β-CGTase to enhance the CD yield.
Collapse
Affiliation(s)
- Luxiao Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Institute of Future Food Technology, JITRI, Yixing 214200, Jiangsu, China
| | - Shuangdi Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Institute of Future Food Technology, JITRI, Yixing 214200, Jiangsu, China
| | - Caiming Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Institute of Future Food Technology, JITRI, Yixing 214200, Jiangsu, China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Haocun Kong
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Institute of Future Food Technology, JITRI, Yixing 214200, Jiangsu, China
| | - Xiaofeng Ban
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Institute of Future Food Technology, JITRI, Yixing 214200, Jiangsu, China
| |
Collapse
|
2
|
Niu Z, Li M, Hou X, Qiao D, Cheng Z, Zhang L, Zhang B. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure. Int J Biol Macromol 2023; 251:126362. [PMID: 37597637 DOI: 10.1016/j.ijbiomac.2023.126362] [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: 04/15/2023] [Revised: 07/01/2023] [Accepted: 08/14/2023] [Indexed: 08/21/2023]
Abstract
Kudzu is usually consumed at different growth years, yet the influences of growth years on its multi-scale structures and physicochemical features have not been fully disclosed. In this study, those influences occurred on kudzu starches (KS2, KS10, KS30 and KS50, isolated using precipitation method) were investigated. The granules size, crystallinity, short-range ordered structure, amylose content, intermediate and longer amylose chains reduced but the average thickness of crystalline lamella increased as the rise of growth years. KS2 had lower content of defective crystal structure and higher content of near-perfect crystal structure. Those signified that bulk density of molecules packing into starch substrate was higher for KS2, which was not beneficial for water molecules and enzymes entering into starch granules and thus elevated pasting temperature and reduced digestion rate. Besides, reduced proportions of defective ordered structures and enhanced lipid-amylose complex also reduced digestion rate. Both the peak and breakdown viscosity were in order of KS2 > KS10 > KS30 ≈ KS50. And KS2, KS10, and KS30 exhibited enhanced retrogradation tendency during cooling than KS50 as evidenced by the relative higher setback viscosity. Those results are favor for rational screen and usage of kudzu starch resources with different growth years for food applications.
Collapse
Affiliation(s)
- Zhiyong Niu
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| |
Collapse
|
3
|
Ekumah JN, Han X, Liang Q, Kang L, Wei B, Rashid A, Virk MS, Qayum A, Adade SYSS, Johnson NAN, Ren X. Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion. Foods 2023; 12:3992. [PMID: 37959110 PMCID: PMC10648859 DOI: 10.3390/foods12213992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/17/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels' mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel's strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel's improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study.
Collapse
Affiliation(s)
- John-Nelson Ekumah
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
- Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Legon P.O. Box LG 134, Ghana
| | - Xu Han
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Qiufang Liang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Lixin Kang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Benxi Wei
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Arif Rashid
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Muhammad Safiullah Virk
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Abdul Qayum
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Selorm Yao-Say Solomon Adade
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Nana Adwoa Nkuma Johnson
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Xiaofeng Ren
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| |
Collapse
|
4
|
Zhang X, Zhang K, Yang N, Xiao Y, Peng Y, Han Z, Su W, Sun G, Wang J. Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch. Curr Res Food Sci 2023; 7:100607. [PMID: 37840701 PMCID: PMC10570632 DOI: 10.1016/j.crfs.2023.100607] [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: 03/19/2023] [Revised: 09/20/2023] [Accepted: 09/26/2023] [Indexed: 10/17/2023] Open
Abstract
Hydrocolloids have been widely used to adjust properties of natural starches, but related research on kudzu starch is still rare. In this study, we investigated the effects of gum arabic (AG), sodium alginate (SA), locust bean gum (LG), and guar gum (GG) on kudzu starch from the perspective of its particle size, pasting, texture, rheology, dehydration rate, thermal properties, microstructure, and sensitivity to amyloglucosidase. Results showed that GG significantly increased the particle size of starch. Addition of AG led to lower peak-, final- and holding-viscosity. SA increased the retention viscosity of kudzu starch, while LG and GG increased its peak viscosity. Addition of hydrocolloids increased the hardness, chewiness, and cohesiveness of starch-hydrocolloid complexes, and reduced the dehydration rate of complex gels. Dynamic rheological data showed that the energy storage modulus (G') was significantly higher than the loss modulus (G″). The magnitude of modulus increased with frequency, and elastic properties were better than viscous properties. Thermal analysis showed that hydrocolloids increased the starting temperature (To), and the final temperature (Tc). With addition of each of these four hydrocolloids, a more regular and porous thick-wall dense structure was formed, which effectively lowered kudzu starch's sensitivity to amyloglucosidase. It indicated that the binding of hydrocolloid to starch may slow down glucose release into blood during digestion. These results will help understand effects of natural hydrocolloid on kudzu starch, as well as expanding its application in food industry.
Collapse
Affiliation(s)
- Xinming Zhang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Ke Zhang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Ning Yang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Yaqian Xiao
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Yonghong Peng
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
- Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China
- Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, China
| | - Zhigang Han
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
- Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China
- Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, China
| | - Wei Su
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
- Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China
- Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, China
| | - Guihong Sun
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- School of Basic Medical Sciences, Wuhan University, Wuhan, Hubei, China
| | - Jun Wang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| |
Collapse
|
5
|
Fashi A, Fallah Delavar A, Zamani A, Noshiranzadeh N. Solid state malic acid esterification on fungal α-amylase treated corn starch: Design of a green dual treatment. Food Chem 2023; 410:135439. [PMID: 36641912 DOI: 10.1016/j.foodchem.2023.135439] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 12/25/2022] [Accepted: 01/07/2023] [Indexed: 01/13/2023]
Abstract
For the first time, the current work applied fungal α-amylase treated corn starch in granular form to produce solid state malate-esterified starch (MES). The pores and channels created on the granules after the enzymatic modification could provide more possibilities for malic acid to esterify the starch, resulting in the increase of substitution degree (0.084) and reaction efficiency (86.6%) compared to NS. Based on the obtained results, the dual treatment significantly increased solubility, amylose content, and syneresis, but reduced transparency, viscosity, digestibility rate, and swelling power compared to those of NS. The occurrence of esterification onto starch chains was confirmed by FT-IR at 1720 cm-1. Other techniques including SEM, XRD, and DSC were employed to examine changes in the structure of starch granules after applying each treatment. Also, the greenness of the combined modification (score: 77) was proved by using a new methodology named Eco-Scale.
Collapse
Affiliation(s)
- Armin Fashi
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code 45371-38791, Zanjan, Iran; Research and Development Department, Glucosan Company, Alborz Industrial City, Qazvin, Iran.
| | - Ali Fallah Delavar
- Research and Development Department, Glucosan Company, Alborz Industrial City, Qazvin, Iran
| | - Abbasali Zamani
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code 45371-38791, Zanjan, Iran.
| | - Nader Noshiranzadeh
- Department of Chemistry, Faculty of Sciences, University of Zanjan, Zanjan, Iran
| |
Collapse
|
6
|
Hassanein WS, İspirli H, Dertli E, Yilmaz MT. Structural characterization of potato starch modified by a 4,6-α-glucanotransferase B from Lactobacillus reuteri E81. Int J Biol Macromol 2023:124988. [PMID: 37230452 DOI: 10.1016/j.ijbiomac.2023.124988] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 05/06/2023] [Accepted: 05/18/2023] [Indexed: 05/27/2023]
Abstract
The recent reports have revealed that increase in amount of α-1,6 linkages by modification of potato starch with enzyme (glycosyltransferases) treatment gains slowly digestible properties to the starch; however, the formation of new α-1,6-glycosidic linkages diminish the thermal resistance of the starch granules. In this study, a putative GtfB-E81, (a 4,6-α-glucanotransferase-4,6-αGT) from L. reuteri E81 was firstly used to produce a short length of α-1,6 linkages. NMR results revealed that external short chains mostly comprised of 1-6 glucosyl units were newly produced in potato starch, and the α-1,6 linkage ratio was significantly increased from 2.9 % to 36.8 %, suggesting that this novel GtfB-E81 might have potentially an efficient transferase activity. In our study, native and GtfB-E81 modified starches showed fundamental similarities with respect to their molecular properties and treatment of native potato starch with GtfB-E81 did not remarkably change thermal stability of the potato starch, which seems to be very prominent for the food industry given the significantly decreased thermal stability results obtained for the enzyme modified starches reported in the literature. Therefore, the results of this study should open up emerging perspectives for regulating slowly digestible characteristics of potato starch in future studies without a significant change in the molecular, thermal, and crystallographic properties.
Collapse
Affiliation(s)
- Wael S Hassanein
- King Abdulaziz University, Faculty of Engineering, Department of Industrial Engineering, 21589 Jeddah, Saudi Arabia
| | - Hümeyra İspirli
- Central Research Laboratory, Bayburt University, Bayburt, Turkey
| | - Enes Dertli
- Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Istanbul 34000, Turkey
| | - Mustafa Tahsin Yilmaz
- King Abdulaziz University, Faculty of Engineering, Department of Industrial Engineering, 21589 Jeddah, Saudi Arabia.
| |
Collapse
|
7
|
Zinck SS, Christensen SJ, Sørensen OB, Svensson B, Meyer AS. Importance of Inactivation Methodology in Enzymatic Processing of Raw Potato Starch: NaOCl as Efficient α-Amylase Inactivation Agent. Molecules 2023; 28:molecules28072947. [PMID: 37049710 PMCID: PMC10095898 DOI: 10.3390/molecules28072947] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Efficient inactivation of microbial α-amylases (EC 3.2.1.1) can be a challenge in starch systems as the presence of starch has been shown to enhance the stability of the enzymes. In this study, commonly used inactivation methods, including multistep washing and pH adjustment, were assessed for their efficiency in inactivating different α-amylases in presence of raw potato starch. Furthermore, an effective approach for irreversible α-amylase inactivation using sodium hypochlorite (NaOCl) is demonstrated. Regarding inactivation by extreme pH, the activity of five different α-amylases was either eliminated or significantly reduced at pH 1.5 and 12. However, treatment at extreme pH for 5 min, followed by incubation at pH 6.5, resulted in hydrolysis yields of 42–816% relative to controls that had not been subjected to extreme pH. “Inactivation” by multistep washing with water, ethanol, and acetone followed by gelatinization as preparation for analysis gave significant starch hydrolysis compared to samples inactivated with NaOCl before the wash. This indicates that the further starch degradation observed in samples subjected to washing only took place during the subsequent gelatinization. The current study demonstrates the importance of inactivation methodology in α-amylase-mediated raw starch depolymerization and provides a method for efficient α-amylase inactivation in starch systems.
Collapse
|
8
|
Duan X, Guan Y, Dong H, Yang M, Chen L, Zhang H, Naeem A, Zhu W. Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root (Pueraria lobata starch). J Food Sci 2023; 88:1048-1059. [PMID: 36704896 DOI: 10.1111/1750-3841.16472] [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: 06/29/2022] [Revised: 12/18/2022] [Accepted: 12/26/2022] [Indexed: 01/28/2023]
Abstract
Kudzu root (Pueraria lobata) is well known for its traditional use as a medicinal food homologous plant in China. Three varieties of kudzu roots, such as Gange-1, Gange-2, and Gange-6, are commonly used. Nowadays, kudzu starch (KS) is commercially available as satiating foods or product ingredients. Differentiation and selection of the variety are important components of quality control for KS-based products. Thus, the present work was aimed at comparing the physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling, as well as the structural characteristics of the starches extracted from the three varieties of kudzu roots. The results show that KS-6 has a higher content of functional ingredients thus can be used as an ideal functional starch. However, KS-6 has a higher amylopectin:amylose ratio of 4.65, resulting in a better solubility, higher transition temperature, and higher gelatinization enthalpy. KS-2 showed lower transition temperature and gelatinization enthalpy, as well as higher peak viscosity, through viscosity, and final viscosity. KS-1 could result in a soft texture after pasting. The appropriate variety of KS should be differentiated and selected according to application scenarios. This study provided valuable insights into the potential use of different KS in the food and nonfood industries. PRACTICAL APPLICATION: 1. KS-1 was found to be suitable for use as a food supplement. 2. KS-6 has the highest nutritional value. 3. They can be used as a substitute for other similar starches.
Collapse
Affiliation(s)
- Xuantong Duan
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Yongmei Guan
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Huanhuan Dong
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China.,Research and Development Center, Jiangxi Pharmaceutical Research Institute, Nanchang, China
| | - Mei Yang
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Lihua Chen
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Hua Zhang
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Abid Naeem
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Weifeng Zhu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| |
Collapse
|
9
|
Waraczewski R, Muszyński S, Sołowiej BG. An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules 2022; 27:8686. [PMID: 36557824 PMCID: PMC9782133 DOI: 10.3390/molecules27248686] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
Hydrocolloids are naturally occurring polysaccharides or proteins, which are used to gelatinize, modify texture, and thicken food products, and are also utilized in edible films and drug capsule production. Moreover, several hydrocolloids are known to have a positive impact on human health, including prebiotics rich in bioactive compounds. In this paper, plant-derived hydrocolloids from arrowroot (Maranta arundinacea), kuzu (Pueraria montana var lobata), Sassafras tree (Sassafras albidum) leaves, sugarcane, acorn, and animal-derived gelatin have been reviewed. Hydrocolloid processing, utilization, physicochemical activities, composition, and health benefits have been described. The food industry generates waste such as plant parts, fibers, residue, scales, bones, fins, feathers, or skin, which are often discarded back into the environment, polluting it or into landfills, where they provide no use and generate transport and storage costs. Food industry waste frequently contains useful compounds, which can yield additional income if acquired, thus decreasing the environmental pollution. Despite conventional manufacturing, the aforementioned hydrocolloids can be recycled as byproducts, which not only minimizes waste, lowers transportation and storage expenses, and boosts revenue, but also enables the production of novel, functional, and healthy food additives for the food industry worldwide.
Collapse
Affiliation(s)
- Robert Waraczewski
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Siemowit Muszyński
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Bartosz G. Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| |
Collapse
|
10
|
Wu J, Xu S, Huang Y, Zhang X, Liu Y, Wang H, Zhong Y, Bai L, Liu C. Prevents kudzu starch from agglomeration during rapid pasting with hot water by a non-destructive superheated steam treatment. Food Chem 2022; 386:132819. [PMID: 35366635 DOI: 10.1016/j.foodchem.2022.132819] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 03/20/2022] [Accepted: 03/24/2022] [Indexed: 11/04/2022]
Abstract
Superheated steam (SST) at different moisture contents (10% ∼ 30%) was used to prevent the agglomeration of kudzu starch during rapid pasting with hot water. Changes in pasting-related properties and multi-scale structures were investigated. At moisture content of 20%, SST dramatically reduced the agglomeration rate from 42.20% to 2.97% without destroying the microstructure of kudzu starch or deteriorating the rheological properties of kudzu starch paste, which was superior to the conventional pre-gelatinization treatment. The agglomeration was prevented mainly by decreasing the swelling power and increasing the pasting temperature of kudzu starch. The slight disruption of multi-scale structures may facilitate faster water absorption by kudzu starch, but it was not the primary prevention mechanism. Moreover, the solubility of kudzu starch was not related to the agglomeration, since it was significantly decreased by SST. Our findings could provide new insights into the rapid pasting of starchy powders or flours with hot water.
Collapse
Affiliation(s)
- Jianyong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Shunqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Ying Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xuan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yunfei Liu
- Institute of Applied Chemistry, Jiangxi Academy of Sciences, No. 7777 Changdong Avenue, Nanchang 330096, China
| | - Haoqiang Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yejun Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Long Bai
- Key Laboratory of Bio-Based Material Science and Technology of Ministry of Education, Northeast Forestry University, Harbin 150040, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| |
Collapse
|
11
|
Zhong Y, Xu J, Liu X, Ding L, Svensson B, Herburger K, Guo K, Pang C, Blennow A. Recent advances in enzyme biotechnology on modifying gelatinized and granular starch. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
12
|
Wu H, Li X, Ji H, Svensson B, Bai Y. Improved production of gamma-cyclodextrin from high-concentrated starch using enzyme pretreatment under swelling condition. Carbohydr Polym 2022; 284:119124. [DOI: 10.1016/j.carbpol.2022.119124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 01/04/2022] [Accepted: 01/07/2022] [Indexed: 11/02/2022]
|
13
|
Li X, Wang Y, Mu S, Ji X, Zeng C, Yang D, Dai L, Duan C, Li D. Structure, retrogradation and digestibility of waxy corn starch modified by a GtfC enzyme from Geobacillus sp. 12AMOR1. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101527] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
14
|
Bangar SP, Ashogbon AO, Singh A, Chaudhary V, Whiteside WS. Enzymatic modification of starch: A green approach for starch applications. Carbohydr Polym 2022; 287:119265. [DOI: 10.1016/j.carbpol.2022.119265] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/02/2022]
|
15
|
Zhao Y, Zhu X, Fang Y. Structure, properties and applications of kudzu starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
16
|
Ashogbon AO. The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Adeleke Omodunbi Ashogbon
- Department of Chemical Sciences Adekunle Ajasin University P.M.B 001 Akungba‐Akoko Ondo State 342111 Nigeria
| |
Collapse
|
17
|
Omodunbi Ashogbon A. Limited Quadruple Modification of Various Starches in the Literature: Why? STARCH-STARKE 2021. [DOI: 10.1002/star.202000126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
18
|
Ashogbon AO. Dual modification of various starches: Synthesis, properties and applications. Food Chem 2020; 342:128325. [PMID: 33153808 DOI: 10.1016/j.foodchem.2020.128325] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 09/26/2020] [Accepted: 10/05/2020] [Indexed: 01/07/2023]
Abstract
The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches. Broadly, there are two types of dual modification, i.e., homogeneous dual modification and heterogeneous dual modification. The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross-linking) and two enzymes modification (α-amylase/pullulanase) falls under the former classification and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave-assisted phosphorylation, etc. The classification, synthesis, properties and applications of dually modified starches were discussed. There is an attempt to elucidate the problems of each of the single modification in order to justify dual modifications. In dual modifications, the order of reactions, the reaction conditions, the medium of reaction, and the botanical sources of the various starches are very important parameters.
Collapse
|
19
|
Li D, Fei T, Wang Y, Zhao Y, Dai L, Fu X, Li X. A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch. Food Chem 2020; 324:126855. [DOI: 10.1016/j.foodchem.2020.126855] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 03/27/2020] [Accepted: 04/17/2020] [Indexed: 12/21/2022]
|
20
|
Iuga M, Mironeasa S. A review of the hydrothermal treatments impact on starch based systems properties. Crit Rev Food Sci Nutr 2019; 60:3890-3915. [DOI: 10.1080/10408398.2019.1664978] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| |
Collapse
|