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Wang Y, Ou X, Al-Maqtari QA, He HJ, Othman N. Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects. Food Chem X 2024; 24:101830. [PMID: 39347500 PMCID: PMC11437959 DOI: 10.1016/j.fochx.2024.101830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2024] [Revised: 08/29/2024] [Accepted: 09/09/2024] [Indexed: 10/01/2024] Open
Abstract
Amylose content (AC) is critical in evaluating starch properties, significantly influencing the food industry and human nutrition. Although amylose is not completely linear, its unique structure makes it a key research focus across various scientific fields. Understanding amylose's structural and functional properties is essential for its applications in medical, nutritional, and industrial sectors. Accurate determination of AC, from simple qualitative assessments to precise quantitative measurements, is vital for effectively processing and using starch-rich products. The choice of AC determination method depends on the specific application and the required accuracy and detail. This review summarizes amylose's structural and functional characteristics and recent advancements in qualitative and quantitative AC determination techniques. It also provides insights into future trends and prospects for these technologies, emphasizing the need for more rapid, convenient, accurate, and customizable methods. In conclusion, advancements in amylose determination should enhance accuracy, speed, and ease of use to improve quality control and applications across various sectors while expanding our understanding of amylose and its functionalities.
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Affiliation(s)
- Yuling Wang
- School of Agriculture, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xingqi Ou
- School of Agriculture, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Qais Ali Al-Maqtari
- Micropollutant Research Centre (MPRC), Institute for Integrated Engineering, Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat, Johor, Malaysia
- Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen
| | - Hong-Ju He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
| | - Norzila Othman
- Micropollutant Research Centre (MPRC), Institute for Integrated Engineering, Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat, Johor, Malaysia
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Selling GW, Hay WT, Peterson SC, Hojilla-Evangelista MP, Kenar JA, Utt KD. Structure and functionality of surface-active amylose-fatty amine salt inclusion complexes. Carbohydr Polym 2024; 338:122186. [PMID: 38763722 DOI: 10.1016/j.carbpol.2024.122186] [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: 09/20/2023] [Revised: 04/12/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
Novel value-added starch-based materials can be produced by forming amylose inclusion complexes (AIC) with hydrophobic compounds. There is currently little research on AIC use as polymeric emulsifiers, particularly for AIC with fatty amine salt ligands. This work evaluated AIC emulsifiers by studying the structure and functionality of AIC composed of high amylose corn starch and fatty amine salts (10-18 carbons, including a mixture simulating vegetable oil composition) produced via steam jet cooking. X-ray scattering verified successful AIC formation, with peaks located near 7.0°, 12.8° and 19.9° 2θ. AIC were easily dispersed in water (80-85 °C) and remained in suspension at room temperature for weeks, unlike the uncomplexed ligands or starch. AIC were highly effective emulsifying agents, with emulsifying activity indexes of 213-229 m2g-1 at pH 5, and zeta potentials, a measure of electrostatic repulsion, as high as 43.4 mV. AIC dispersions had surface tension ranging from 24 to 41 mN/m and displayed surface-active properties superior to amylose complexes formed from fatty acid salts and competitive with common starch-based emulsifiers. These findings demonstrate that fatty amine salt AIC are effective emulsifiers that can be made from low-cost sources of fatty amine salts, such as vegetable oil derivatives.
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Affiliation(s)
- Gordon W Selling
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - William T Hay
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Mycotoxin Prevention and Applied Microbiology Research Unit, 1815 N University, Peoria, IL 61604, United States of America.
| | - Steven C Peterson
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - Milagros P Hojilla-Evangelista
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - James A Kenar
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - Kelly D Utt
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
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Di Marco AE, Tomás MC, Ixtaina VY. Improved accelerated stability of starch-chia oil fatty acid inclusion complexes formed under mild reaction conditions. Carbohydr Polym 2024; 331:121887. [PMID: 38388041 DOI: 10.1016/j.carbpol.2024.121887] [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: 09/12/2023] [Revised: 12/26/2023] [Accepted: 01/27/2024] [Indexed: 02/24/2024]
Abstract
The starch inclusion complexation of sensitive compounds requires the use of conditions that minimize their degradation. This research work is aimed at investigating the effect of an alkaline complexation method employing mild reaction conditions on the physicochemical properties and accelerated stability of inclusion complexes of high amylose corn starch with omega-3 and omega-6 fatty acids. Hydrolyzed chia seed oil, rich in α-linolenic and linoleic fatty acids, was used as guest material and was incorporated at two ratios (10 and 20 % w/w hydrolysate/starch). Under the reaction conditions assessed, it were successfully formed V-type inclusion complexes with a high content of omega-3 and omega-6 (3.9-6 %). The initial hydrolysate concentration did not have a significant effect on the structural (crystallinity, short-range order) and thermal (dissociation temperature, melting enthalpy) properties. The method studied allowed the formation of complexes with an enhanced accelerated oxidative stability, compared to those formed using thermal treatment. The complexes formed using mild conditions with 20 % hydrolysate content had the highest oxidative stability, showing an omega-3 and omega-6 retention >90 % after 6 h of storage at 90 °C, an enhanced stability under thermogravimetric analysis, and flattened Rancimat curves, suggesting an appropriate preliminary behavior as potential carriers of bioactive fatty acids.
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Affiliation(s)
- Andrea E Di Marco
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE-UNLP), CICPBA, calle 47 y 116, 1900 La Plata, Argentina
| | - Mabel C Tomás
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE-UNLP), CICPBA, calle 47 y 116, 1900 La Plata, Argentina
| | - Vanesa Y Ixtaina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE-UNLP), CICPBA, calle 47 y 116, 1900 La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales (FCAyF-UNLP), calle 60 y 119, 1900 La Plata, Argentina.
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