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Ma Y, Chen R, Chen Z, Wang Z, Chen J, Zhang S. Probing covalent and non-covalent interactions between vanillic acid and starch and their effects on digestibility by solid-state NMR. Int J Biol Macromol 2023; 251:126304. [PMID: 37573923 DOI: 10.1016/j.ijbiomac.2023.126304] [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: 06/12/2023] [Revised: 08/01/2023] [Accepted: 08/10/2023] [Indexed: 08/15/2023]
Abstract
Intermolecular interactions play a significant role on the physicochemical properties and digestibility of starchy foods. This study investigated the covalent and non-covalent interactions between vanillic acid (VA) and porous starch (PS) as well as their effects on digestibility using solid-state NMR. VA-PS conjugates and mixtures were synthesized and characterized using 1H NMR, FT-IR, SEM and XRD. 13C NMR peaks at 163 ppm and FT-IR signals at 1737 cm-1 indicated the formation of ester bond in VA-PS conjugates. While differences between covalent and non-covalent interactions were also probed by solid-state NMR. The specific binding sites between VA and PS were subsequently identified by 1H13C HETCOR spectra before assessing the impact of covalent and non-covalent interactions on digestibility through an in vitro digestion test. The results revealed 13C chemical shifts of about 2.0 ppm, indicating stronger intermolecular interactions, and reduced mobility of the VA-PS conjugate due to its covalent bonding. Overall, the results showed that the VA-PS conjugate, characterized by stronger covalent interactions, exhibited superior effects in inhibiting starch digestibility compared with non-covalent interactions.
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Affiliation(s)
- Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
| | - Ruixi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Zidi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
| | - Jinfeng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
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Rostamabadi H, Bajer D, Demirkesen I, Kumar Y, Su C, Wang Y, Nowacka M, Singha P, Falsafi SR. Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts. Carbohydr Polym 2023; 314:120905. [PMID: 37173042 DOI: 10.1016/j.carbpol.2023.120905] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/05/2023] [Accepted: 04/09/2023] [Indexed: 05/15/2023]
Abstract
Apart from its non-toxicity, biocompatibility and biodegradability, starch has demonstrated eminent functional characteristics, e.g., forming well-defined gels/films, stabilizing emulsions/foams, and thickening/texturizing foods, which make it a promising hydrocolloid for various food purposes. Nonetheless, because of the ever-increasing range of its applications, modification of starch via chemical and physical methods for expanding its capabilities is unavoidable. The probable detrimental impacts of chemical modification on human health have encouraged scientists to develop potent physical approaches for starch modification. In this category, in recent years, starch combination with other molecules (i.e., gums, mucilages, salts, polyphenols) has been an interesting platform for developing modified starches with unique attributes where the characteristics of the fabricated starch could be finely tuned via adjusting the reaction parameters, type of molecules reacting with starch and the concentration of the reactants. The modification of starch characteristics upon its complexation with gums, mucilages, salts, and polyphenols as common ingredients in food formulations is comprehensively overviewed in this study. Besides their potent impact on physicochemical, and techno-functional attributes, starch modification via complexation could also remarkably customize the digestibility of starch and provide new products with less digestibility.
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Affiliation(s)
- Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Dagmara Bajer
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Yogesh Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Chunyan Su
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, 02-787 Warsaw, Poland
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
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Li H, Li R, Wu F, Zhai X, Qiao C, Xiao Z, Wu N, Tan B. Pasting and retrogradation properties of rice starch with phenolics from three varieties of brown rice. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16426] [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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Villanova FA, Lin AHM. Modification of Pea Starch Digestibility through the Complexation with Gallic Acid via High-Pressure Homogenization. Polymers (Basel) 2022; 14:polym14132623. [PMID: 35808669 PMCID: PMC9269514 DOI: 10.3390/polym14132623] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 06/06/2022] [Accepted: 06/09/2022] [Indexed: 02/04/2023] Open
Abstract
Pea starch and some legume starches are the side streams of plant-based protein production. Structural modification toward moderate digestibility and desirable functionality is a way to increase the economic values of these side-stream starches. We applied an innovative and sustainable technique, high-pressure homogenization, to alter pea starch structure, which resulted in a high level of complexation with the small phenolic acid molecule, gallic acid, to alter starch digestibility. This study showed a great level of disruption of the compact starch structure represented by the decrease in gelatinization temperature, enthalpy change, and relative crystallinity. The addition of a high concentration (10%) of gallic acid contributed to a typical V-type X-ray diffractometry pattern. Data demonstrated a significant decrease (~23%) in the susceptibility to α-amylase and an increase in resistant starch (~13%). In addition, starch functionality was improved with a reduced retrogradation rate. Pea starch responded to the high-pressure homogenization process well. Compared with the rice and maize starch reported in the literature, pea starch required a reduced amount of gallic acid to form a high level of complexation with a significant delay in starch digestion.
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Zhang Z, Bao J. Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Zhongwei Zhang
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
| | - Jinsong Bao
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
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Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106652] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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7
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Han M, Bao W, Wu Y, Ouyang J. Insights into the effects of caffeic acid and amylose on in vitro digestibility of maize starch-caffeic acid complex. Int J Biol Macromol 2020; 162:922-930. [DOI: 10.1016/j.ijbiomac.2020.06.200] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 06/02/2020] [Accepted: 06/21/2020] [Indexed: 12/14/2022]
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Xu Y, Ding J, Gong S, Li M, Yang T, Zhang J. Physicochemical properties of potato starch fermented by amylolytic Lactobacillus plantarum. Int J Biol Macromol 2020; 158:656-661. [PMID: 32387358 DOI: 10.1016/j.ijbiomac.2020.04.245] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/22/2020] [Accepted: 04/27/2020] [Indexed: 12/13/2022]
Abstract
This study investigated the effect of fermentation by Lactobacillus plantarum CGMCC 14177 strain on physicochemical properties and morphological characteristics of potato starch. The maximum total amylase and α-amylase production of L. plantarum CGMCC 14177 were 286.8 and 208.1 U/g, respectively. Fermented granules clearly exhibited pocked and dimpled surfaces. The granule properties changed to have a 1.9% increase in relative crystallinity. Overall the starch changed to have slight increases in onset and peak temperature, but resulted decreases of conclusion temperature and enthalpy. Fermentation decreased peak viscosity and breakdown value, while increased trough viscosity, final viscosity, and setback. Further analysis showed that fermentation increased the gel hardness and chewiness of the potato starch, but made little differences in the springiness, cohesiveness and resilience. Collectively, these results provide insight on how Lactobacillus strains can be used to modify the physicochemical properties of potato starch in ways that extend its use in industrial applications.
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Affiliation(s)
- Yihan Xu
- School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Jingyu Ding
- College of Food Science and Technology, Shanghai Ocean University, 999 Huchenhuan Road, Shanghai 201306, China
| | - Shengxiang Gong
- School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Meng Li
- School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; Wilmar Oleo Co., Ltd., 118 Gaodong Road, Shanghai 200137, China
| | - Tiankui Yang
- Wilmar Oleo Co., Ltd., 118 Gaodong Road, Shanghai 200137, China
| | - Jianhua Zhang
- School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
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Han X, Zhang M, Zhang R, Huang L, Jia X, Huang F, Liu L. Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109227] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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10
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Ekaette I, Saldaña MD. Barley starch behavior in the presence of rutin under subcritical water conditions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105421] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Tian S, Liu C, Zhao R, Wang Z. Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid. J Food Sci 2019; 84:2059-2064. [DOI: 10.1111/1750-3841.14702] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 05/14/2019] [Accepted: 05/22/2019] [Indexed: 01/16/2023]
Affiliation(s)
- Shuang‐Qi Tian
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
| | - Chen‐Xi Liu
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
| | - Ren‐Yong Zhao
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
| | - Zi‐Liang Wang
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
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12
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Vieira J, Mantovani R, Raposo M, Coimbra M, Vicente A, Cunha R. Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum. Carbohydr Polym 2019; 213:217-227. [DOI: 10.1016/j.carbpol.2019.02.078] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 02/21/2019] [Accepted: 02/21/2019] [Indexed: 01/20/2023]
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Properties and possible applications of ozone-modified potato starch. Food Res Int 2019; 116:1192-1201. [DOI: 10.1016/j.foodres.2018.09.064] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 09/13/2018] [Accepted: 09/22/2018] [Indexed: 11/18/2022]
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Delgado KP, Raymundo-Pereira PA, Campos AM, Oliveira ON, Janegitz BC. Ultralow Cost Electrochemical Sensor Made of Potato Starch and Carbon Black Nanoballs to Detect Tetracycline in Waters and Milk. ELECTROANAL 2018. [DOI: 10.1002/elan.201800294] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Karina P. Delgado
- Department of Natural Sciences, Mathematics and Education; Federal University of São Carlos; CEP 13600-970 Araras, SP Brazil
| | - Paulo A. Raymundo-Pereira
- São Carlos Institute of Physics; University of São Paulo, São Carlos; São Paulo CEP 13566-590 Brazil
| | - Anderson M. Campos
- São Carlos Institute of Chemistry; University of São Paulo, São Carlos; São Paulo CEP 13566-590 Brazil
| | - Osvaldo N. Oliveira
- São Carlos Institute of Physics; University of São Paulo, São Carlos; São Paulo CEP 13566-590 Brazil
| | - Bruno C. Janegitz
- Department of Natural Sciences, Mathematics and Education; Federal University of São Carlos; CEP 13600-970 Araras, SP Brazil
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