1
|
Xie AJ, Li MH, Li ZW, Yue XQ. A preparation of debranched waxy maize starch derivatives: Effect of drying temperatures on crystallization and digestibility. Int J Biol Macromol 2024; 264:130684. [PMID: 38460647 DOI: 10.1016/j.ijbiomac.2024.130684] [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: 01/02/2024] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
The impact of recrystallization conditions and drying temperatures on the crystallization and digestibility of native waxy maize (Zea mays L.) starch (NWMS) was explored. This study involved subjecting NWMS to concurrent debranching and crystallization at 50 °C for up to 7 days. Samples were collected by oven-drying at 40, 60, and 80 °C for 24 h. This simultaneous debranching and crystallization process increased the resistant starch (RS) content by approximately 48 % compared to the native starch. The drying temperatures significantly influenced the RS content, with samples dried at 60 °C exhibiting the lowest digestibility. X-ray diffraction (XRD) analysis revealed that most crystals demonstrated a characteristic A-type arrangement. Debranching and crystallization processes enhanced the crystallinity of the samples. The specific crystal arrangement (A- or B-type) depended on the crystallization conditions. A 15 min heating of NWMS in a boiling water bath increased the digestible fraction to over 90 %, while the samples subjected to debranching and crystallization showed an increase to only about 45 %. A linear correlation between starch fractions and enthalpy was also observed.
Collapse
Affiliation(s)
- Ai-Jun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea
| | - Mo-Han Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Zhi-Wei Li
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore; Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, 213164, Jiangsu, PR China
| | - Xi-Qing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
| |
Collapse
|
2
|
Zhuang Y, Wang Y, Yang H. Characterizing digestibility of potato starch with cations by SEM, X-ray, LF-NMR, FTIR. Food Chem 2023; 424:136396. [PMID: 37267654 DOI: 10.1016/j.foodchem.2023.136396] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 04/12/2023] [Accepted: 05/14/2023] [Indexed: 06/04/2023]
Abstract
Cations can combine with starch and alter its physicochemical characteristics. The addition of cations may influence the in vitro digestion of potato starch. Scanning electron microscopy, X-ray diffraction, low-field nuclear magnetic resonance, and Fourier transform infrared spectroscopy were used to measure the microstructure, relative crystallinity, water distribution, and interaction of potato starch with cations and characterize its digestibility. The results showed that all cations decreased rapidly digestible starch (RDS) at a low concentration but increased the RDS with the addition of cations, especially trivalent cations. However, the resistant starch (RS) had the opposite trend. All cations increased the relative crystallinity of potato starch, except Ca2+. Fe3+, and Al3+ markedly decreased the mobility and hydrogen bonds in potato starch. In general, the addition of cations influenced the retrogradation of potato starch, resulting in a change in its digestibility.
Collapse
Affiliation(s)
- Yang Zhuang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China.
| |
Collapse
|
3
|
Qi L, Zhou YJ, Luo ZG, Gao QY, Shi YC. Facile synthesis of lipase-loaded starch nanoparticles as recyclable biocatalyst in Pickering interfacial systems. Carbohydr Polym 2023; 299:120203. [PMID: 36876814 DOI: 10.1016/j.carbpol.2022.120203] [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: 07/22/2022] [Revised: 09/17/2022] [Accepted: 10/06/2022] [Indexed: 11/07/2022]
Abstract
To develop recyclable biocatalyst used in Pickering interfacial systems, the pH-responsive monomer [2-(dimethylamine)ethyl methacrylate] (DMAEMA) was grafted onto the maize starch molecule via free radical polymerization. Subsequently, combined with the gelatinization-ethanol precipitation and lipase (Candida rugosa) absorption process, an enzyme-loaded starch nanoparticle with DMAEMA grafting (D-SNP@CRL) was tailor-made, showing a nanometer size and regular sphere. X-ray photoelectron spectroscopy and confocal laser scanning microscopy confirmed a concentration-induced enzyme distribution within D-SNP@CRL, thereof the outside-to-inside enzyme distribution was proved to be optimum in achieving the highest catalytic efficiency. Benefited from the tunable wettability and size of D-SNP@CRL under pH variation, the generated Pickering emulsion could be readily applied as the recyclable microreactors for the n-butanol/vinyl acetate transesterification. This catalysis exhibited both highly catalytic activity and good recyclability, making the enzyme-loaded starch particle a promising green and sustainable biocatalyst in the Pickering interfacial system.
Collapse
Affiliation(s)
- Liang Qi
- Carbohydrate Lab, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yu-Jing Zhou
- Carbohydrate Lab, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhi-Gang Luo
- Carbohydrate Lab, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qun-Yu Gao
- Carbohydrate Lab, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| |
Collapse
|
4
|
Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels. Foods 2022; 11:foods11193008. [PMID: 36230081 PMCID: PMC9563978 DOI: 10.3390/foods11193008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 11/17/2022] Open
Abstract
Starch retrogradation is desirable for some food textures and nutritional traits but detrimental to sensory and storage qualities of other foods. The objective of this study was to determine the impact of sweetener structure and concentration on the retrogradation of wheat starch gels. The effects of 20 sweeteners selected based on common food usage and stereochemical structures of interest, and ranging in concentration from 10 to 50%w/w, on the retrogradation of wheat starch gels were monitored spectrophotometrically over time. The sweeteners were sucrose, xylose, ribose, glucose, galactose, fructose, mannose, mannitol, L-sorbose, xylitol, tagatose, allulose, maltose, lactose, isomaltulose, isomalt, sorbitol, maltitol, and raffinose. Retrogradation rates and amounts were compared by Avrami equation rate constants (k = 0.1–0.7) and absorbance values measured on day 28 (Abs = 0.1–1.0), respectively. Both sweetener concentration and type significantly affected retrogradation. Gels made with sugar alcohols and high sweetener concentrations (≈≥40%) tended to retrograde more and faster, whereas gels made with sugars and low sweetener concentrations tended to have lower retrogradation rates and amounts. Sweeteners with more equatorial and exocyclic hydroxyl groups (e.g., glucose and maltitol) and those with larger molar volumes (e.g., isomaltulose and raffinose) tended to increase the rate and amount of retrogradation, particularly at higher concentrations. The impact of sweeteners on retrogradation was a balance of factors that promoted retrogradation (intermolecular interactions and residual short-range molecular order) and inhibiting behaviors (interference at crystallization sites), which are influenced by sweetener concentration and structure. Understanding which sweeteners at which concentrations can be used to promote or inhibit retrogradation is useful for product formulation strategies.
Collapse
|
5
|
Applications of Starch Biopolymers for a Sustainable Modern Agriculture. SUSTAINABILITY 2022. [DOI: 10.3390/su14106085] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Protected cultivation in modern agriculture relies extensively on plastic-originated mulch films, nets, packaging, piping, silage, and various applications. Polyolefins synthesized from petrochemical routes are vastly consumed in plasticulture, wherein PP and PE are the dominant commodity plastics. Imposing substantial impacts on our geosphere and humankind, plastics in soil threaten food security, health, and the environment. Mismanaged plastics are not biodegradable under natural conditions and generate problematic emerging pollutants such as nano-micro plastics. Post-consumed petrochemical plastics from agriculture face many challenges in recycling and reusing due to soil contamination in fulfilling the zero waste hierarchy. Hence, biodegradable polymers from renewable sources for agricultural applications are pragmatic as mitigation. Starch is one of the most abundant biodegradable biopolymers from renewable sources; it also contains tunable thermoplastic properties suitable for diverse applications in agriculture. Functional performances of starch such as physicomechanical, barrier, and surface chemistry may be altered for extended agricultural applications. Furthermore, starch can be a multidimensional additive for plasticulture that can function as a filler, a metaphase component in blends/composites, a plasticizer, an efficient carrier for active delivery of biocides, etc. A substantial fraction of food and agricultural wastes and surpluses of starch sources are underutilized, without harnessing useful resources for agriscience. Hence, this review proposes reliable solutions from starch toward timely implementation of sustainable practices, circular economy, waste remediation, and green chemistry for plasticulture in agriscience
Collapse
|
6
|
Effects of maltotriose syrup, water content, and pH on the retrogradation of cooked rice in chilled storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01348-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
7
|
Fu Y, Jiang E, Yao Y. New Techniques in Structural Tailoring of Starch Functionality. Annu Rev Food Sci Technol 2022; 13:117-143. [PMID: 35080964 DOI: 10.1146/annurev-food-102821-035457] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Inherent characteristics of native starches such as water insolubility, retrogradation and syneresis, and instability in harsh processing conditions (e.g., high temperature and shearing, low pH) limit their industrial applications. As starch properties mainly depend on starch composition and structure, structural tailoring of starch has been important for overcoming functional limitations and expanding starch applications in different fields. In this review, we first introduce the basics of starch structure, properties, and functionalities and then describe the interactions of starch with lipids, polysaccharides, and phenolics. After reviewing genetic, chemical, and enzymatic modifications of starch, we describe current progress in the areas of porous starch and starch-based nanoparticles. New techniques, such as using the CRISPR-Cas9 technique to tailor starch structures and using an emulsion-assisted approach in forming functional starch nanoparticles, are only feasible when they are established based on fundamental knowledge of starch. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
Collapse
Affiliation(s)
- Yezhi Fu
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania
| | - Evelyn Jiang
- Department of Food Science, Purdue University, West Lafayette, Indiana; .,Lincolnshire, Illinois
| | - Yuan Yao
- Department of Food Science, Purdue University, West Lafayette, Indiana;
| |
Collapse
|
8
|
Li J, Zou F, Gui Y, Guo L, Wang N, Liu P, Cui B. Long-term retrogradation properties of rice starch modified with transglucosidase. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
9
|
Yang S, Dhital S, Shan CS, Zhang MN, Chen ZG. Ordered structural changes of retrograded starch gel over long-term storage in wet starch noodles. Carbohydr Polym 2021; 270:118367. [PMID: 34364612 DOI: 10.1016/j.carbpol.2021.118367] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/08/2021] [Accepted: 06/18/2021] [Indexed: 11/25/2022]
Abstract
Temperature-induced structural variations of retrograded starch gel during long-term storage were investigated in a real food system (wet starch noodles). Fresh starch noodles presented a B-type XRD pattern containing 8.82% crystallinity and 16.04% double helices. In the first 2 weeks, double helices of starch chain formed long-range ordered structure leading to increased crystallinity, and such structural transformation was positively correlated with increasing storage temperature (from 4 °C to 35 °C) and storage time. However, with the extension of storage time to 12 weeks, the disorganization of supra-molecular structure was likely to be observed by decreased crystallinity, double helix and water mobility. Besides, we propose that the area and intensity of Raman band at 2910 cm-1 can be a good indicator for evaluating perfection of crystallinity in starch noodles. These results contributed to a better understanding of mechanisms underlying molecular order changes of retrograded starch gel product during long-term storage.
Collapse
Affiliation(s)
- Sha Yang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.
| | - Chang-Song Shan
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Meng-Na Zhang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Zhi-Gang Chen
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| |
Collapse
|
10
|
Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106315] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
11
|
Mathobo VM, Silungwe H, Ramashia SE, Anyasi TA. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches-a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:412-426. [PMID: 33564199 PMCID: PMC7847882 DOI: 10.1007/s13197-020-04520-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 05/08/2020] [Indexed: 01/04/2023]
Abstract
Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH environment. Modification of starch is therefore needed to enhance its food and industrial application. A primary and safe means of modifying starch for food and industrial use is through hydrothermal methods which involves heat-moisture treatment and annealing. Heat-moisture treatment (HMT) is a physical modification technique that improves the functional and physicochemical properties of starch without changing its molecular composition. Upon modification through HMT, starches from cereals, legumes and tuber crops serve as important ingredients in diverse food, pharmaceutical and industrial processes. Although changes in starch initiated by HMT have been studied in starches of different plant origin, this work further provides insight on the composition, thermal and functional properties of heat-moisture treated starch obtained from cereals, legumes and tuber crops.
Collapse
Affiliation(s)
- Vhulenda Melinda Mathobo
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Henry Silungwe
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Tonna Ashim Anyasi
- Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville, 7537 South Africa
| |
Collapse
|
12
|
Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste. Foods 2021; 10:foods10010076. [PMID: 33401747 PMCID: PMC7824337 DOI: 10.3390/foods10010076] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/27/2020] [Accepted: 12/29/2020] [Indexed: 11/17/2022] Open
Abstract
The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, disgust should prevent any foodborne health risks as the visual appearance should lead to avoiding the consumption of spoiled food before mycotoxins are produced in amounts causing adverse health effects within the limits of this experimental setup. Additionally, the storage temperature especially was found to influence the kinetics of staling processes, as a reduction accelerated the staling process. Further, crumb moisture loss was found to contradict a long shelf life but, on the other hand, an elevated humidity was shown to provoke excessive microbial growth and should therefore be observed when designing suitable storage methods. Further, the correct choice of the bread type stored and a good sanitary practice represent simply accessible ways to prolong the storage period of bread loaves.
Collapse
|
13
|
Guo J, Wang C, Liu C, Wang P. Effect of Konjac Glucomannan on Gelatinization, Retrogradation, and Gelling Properties of Frozen Wheat Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.202000025] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Jinying Guo
- College of Food and Bioengineering Henan University of Science and Technology Luoyang Henan Province 471023 P. R. China
- Henan Agricultural Products Drying Equipment Engineering Technology Research Center Luoyang Henan Province 471023 P. R. China
| | - Chengyan Wang
- College of Food and Bioengineering Henan University of Science and Technology Luoyang Henan Province 471023 P. R. China
| | - Changying Liu
- Neihuang Agricultural Products Quality and Safety Inspection and Testing Center Bureau of Agriculture and Rural Affairs of Neihuang Neihuang Henan Province 456300 P. R. China
| | - Ping Wang
- College of Food and Bioengineering Henan University of Science and Technology Luoyang Henan Province 471023 P. R. China
| |
Collapse
|
14
|
Roman L, Reguilon MP, Martinez MM, Gomez M. The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109908] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
15
|
Balakrishna AK, Farid M. Enrichment of rice with natural thiamine using high-pressure processing (HPP). J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110040] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
16
|
Ashogbon AO, Akintayo ET, Oladebeye AO, Oluwafemi AD, Akinsola AF, Imanah OE. Developments in the isolation, composition, and physicochemical properties of legume starches. Crit Rev Food Sci Nutr 2020; 61:2938-2959. [DOI: 10.1080/10408398.2020.1791048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
17
|
Koev TT, Muñoz-García JC, Iuga D, Khimyak YZ, Warren FJ. Structural heterogeneities in starch hydrogels. Carbohydr Polym 2020; 249:116834. [PMID: 32933678 PMCID: PMC7519636 DOI: 10.1016/j.carbpol.2020.116834] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 07/14/2020] [Accepted: 07/26/2020] [Indexed: 11/28/2022]
Abstract
Hydrogels have a complex, heterogeneous structure and organisation, making them promising candidates for advanced structural and cosmetics applications. Starch is an attractive material for producing hydrogels due to its low cost and biocompatibility, but the structural dynamics of polymer chains within starch hydrogels are not well understood, limiting their development and utilisation. We employed a range of NMR methodologies (CPSP/MAS, HR-MAS, HPDEC and WPT-CP) to probe the molecular mobility and water dynamics within starch hydrogels featuring a wide range of physical properties. The insights from these methods were related to bulk rheological, thermal (DSC) and crystalline (PXRD) properties. We have reported for the first time the presence of highly dynamic starch chains, behaving as solvated moieties existing in the liquid component of hydrogel systems. We have correlated the chains' degree of structural mobility with macroscopic properties of the bulk systems, providing new insights into the structure-function relationships governing hydrogel assemblies.
Collapse
Affiliation(s)
- Todor T Koev
- School of Pharmacy, University of East Anglia, Norwich Research Park, NR4 7TJ, UK; Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, NR4 7UQ, UK
| | - Juan C Muñoz-García
- School of Pharmacy, University of East Anglia, Norwich Research Park, NR4 7TJ, UK
| | - Dinu Iuga
- Department of Physics, University of Warwick, Coventry CV4 7AL, UK
| | - Yaroslav Z Khimyak
- School of Pharmacy, University of East Anglia, Norwich Research Park, NR4 7TJ, UK.
| | - Frederick J Warren
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, NR4 7UQ, UK.
| |
Collapse
|
18
|
Zhang L, Li X, Janaswamy S, Chen L, Chi C. Further insights into the evolution of starch assembly during retrogradation using SAXS. Int J Biol Macromol 2020; 154:521-527. [DOI: 10.1016/j.ijbiomac.2020.03.135] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 02/28/2020] [Accepted: 03/15/2020] [Indexed: 10/24/2022]
|
19
|
Roman L, Yee J, Hayes AMR, Hamaker BR, Bertoft E, Martinez MM. On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility. Carbohydr Polym 2020; 246:116633. [PMID: 32747268 DOI: 10.1016/j.carbpol.2020.116633] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/10/2020] [Accepted: 06/10/2020] [Indexed: 12/22/2022]
Abstract
A structure-digestion model is proposed to explain the formation of α-amylase-slowly digestible structures during amylopectin retrogradation. Maize and potato (normal and waxy) and banana starch (normal and purified amylopectin through alcohol precipitation), were analyzed for amylose ratio and size (HPSEC) and amylopectin unit- and internal-chain length distribution (HPAEC). Banana amylopectin (BA), like waxy potato (WP), exhibited a larger number of B3-chains, fewer BS- and Bfp-chains and lower S:L and BS:BL ratios than maize, categorizing BA structurally as type-4. WP exhibited a significantly greater tendency to form double helices (DSC and 13C-NMR) than BA, which was attributed to its higher internal chain length (ICL) and fewer DP6-12-chains. However, retrograded BA was remarkably more resistant to digestion than WP. Lower number of phosphorylated B-chains, more S- and Bfp-chains and shorter ICL, were suggested to result in α-amylase-slowly digestible structures through further lateral packing of double helices (suggested by thermo-rheology) in type-4 amylopectins.
Collapse
Affiliation(s)
- Laura Roman
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Josephine Yee
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Anna M R Hayes
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Eric Bertoft
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Mario M Martinez
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada; Department of Food Science, iFOOD Multidisciplinary Center, Aarhus University, Agro Food Park 48, Aarhus N, 8200, Denmark.
| |
Collapse
|
20
|
Arp CG, Correa MJ, Ferrero C. Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02470-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
21
|
|
22
|
Qiu S, Punzalan ME, Abbaspourrad A, Padilla-Zakour OI. High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains - A comparative study. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105247] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
23
|
Chen YF, Singh J, Midgley J, Archer R. Influence of time-temperature cycles on potato starch retrogradation in tuber and starch digestion in vitro. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105240] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
24
|
Effects of partial debranching and storage temperature on recrystallization of waxy maize starch. Int J Biol Macromol 2019; 140:350-357. [DOI: 10.1016/j.ijbiomac.2019.08.128] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 08/12/2019] [Accepted: 08/14/2019] [Indexed: 11/19/2022]
|
25
|
Wang M, Sun M, Zhang Y, Chen Y, Wu Y, Ouyang J. Effect of microwave irradiation-retrogradation treatment on the digestive and physicochemical properties of starches with different crystallinity. Food Chem 2019; 298:125015. [DOI: 10.1016/j.foodchem.2019.125015] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 06/12/2019] [Accepted: 06/14/2019] [Indexed: 11/17/2022]
|
26
|
Moran E. Starch: Granule, Amylose-Amylopectin, Feed Preparation, and Recovery by the Fowl's Gastrointestinal Tract. J APPL POULTRY RES 2019. [DOI: 10.3382/japr/pfy046] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
27
|
Li L, Yuan TZ, Setia R, Raja RB, Zhang B, Ai Y. Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches. Food Chem 2019; 276:599-607. [PMID: 30409638 DOI: 10.1016/j.foodchem.2018.10.064] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 09/03/2018] [Accepted: 10/11/2018] [Indexed: 11/25/2022]
Abstract
This study aimed to isolate starches of a high purity from starch-rich pea, lentil and faba bean flours and to characterize and compare the isolated starches with important commercial starches. Isolated pulse starches had a purity of 94.8-97.9% and contained only 0.9-1.1% damaged starch. The isolated pulse starches showed amylose contents and amylopectin branch-chain-length distributions similar to those of commercial pea starch. Therefore, the granular morphologies, crystalline structure, thermal properties, pasting properties, gelling ability and in vitro digestibility of the isolated pulse starches were comparable to those of commercial pea starch but different from those of commercial maize and tapioca starches. The desirable functionality of the pulse starches (e.g., strong gelling ability) renders them suitable for some specific industrial applications, and further modifications can be utilized to enhance their functionality for broader use. This research provided the fundamental knowledge required for future efforts to promote value-added utilization of pulse starches.
Collapse
Affiliation(s)
- Liying Li
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada
| | - Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada
| | - Rashim Setia
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada
| | | | - Bin Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada.
| |
Collapse
|
28
|
Wang X, Reddy CK, Xu B. Toward Functional Starch Foods with Longer Shelf Life: Effects of Inulin and Konjac Glucomannan on Freeze-Thaw Stability, Retrogradation, and Pasting Characteristics of Selected Starches. STARCH-STARKE 2018. [DOI: 10.1002/star.201800285] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Xiaoxuan Wang
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College; Zhuhai, Guangdong 519087 China
| | - Chagam Koteswara Reddy
- Department of Food Science and Technology, Pondicherry University; Puducherry 605014 India
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College; Zhuhai, Guangdong 519087 China
| |
Collapse
|
29
|
|
30
|
Qiu S, Yadav MP, Zhu Q, Chen H, Liu Y, Yin L. The addition of corn fiber gum improves the long-term stability and retrogradation properties of corn starch. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.04.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
31
|
Koh GY, Rowling MJ. Resistant starch as a novel dietary strategy to maintain kidney health in diabetes mellitus. Nutr Rev 2017; 75:350-360. [DOI: 10.1093/nutrit/nux006] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
|
32
|
|
33
|
Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.03.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
34
|
|
35
|
|
36
|
Páramo-Calderón DE, Carrillo-Ahumada J, Juárez-Arellano EA, Bello-Pérez LA, Aparicio-Saguilán A, Alvarez-Ramirez J. Effect of cross-linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca
L.) and Roatan (Musa sapientum
L.) banana varieties. STARCH-STARKE 2015. [DOI: 10.1002/star.201500200] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Delia E. Páramo-Calderón
- Universidad del Papaloapan, Circuito Central #200; Colonia Parque Industrial, Tuxtepec; Oaxaca Mexico
| | - Jesus Carrillo-Ahumada
- Universidad del Papaloapan, Circuito Central #200; Colonia Parque Industrial, Tuxtepec; Oaxaca Mexico
| | - Erick A. Juárez-Arellano
- Universidad del Papaloapan, Circuito Central #200; Colonia Parque Industrial, Tuxtepec; Oaxaca Mexico
| | - Luis A. Bello-Pérez
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional; Colonia San Isidro; Yautepec Morelos Mexico
| | | | - José Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Iztapalapa D.F. Mexico
| |
Collapse
|
37
|
Zaefarian F, Abdollahi M, Ravindran V. Starch digestion in broiler chickens fed cereal diets. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.07.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
38
|
Yu K, Wang Y, Wang Y, Guo L, Du X. Effects of Annealing and Additives on the Gelatinization, Structure, and Textural Characteristics of Corn Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1071842] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Kun Yu
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Yijian Wang
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Yan Wang
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Li Guo
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Xianfeng Du
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| |
Collapse
|
39
|
Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.12.008] [Citation(s) in RCA: 147] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
40
|
Zhu F. Composition, structure, physicochemical properties, and modifications of cassava starch. Carbohydr Polym 2015; 122:456-80. [DOI: 10.1016/j.carbpol.2014.10.063] [Citation(s) in RCA: 151] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2014] [Accepted: 10/23/2014] [Indexed: 12/20/2022]
|
41
|
Zhu F. Structures, physicochemical properties, and applications of amaranth starch. Crit Rev Food Sci Nutr 2015; 57:313-325. [DOI: 10.1080/10408398.2013.862784] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
42
|
Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel. Carbohydr Polym 2015; 116:182-8. [DOI: 10.1016/j.carbpol.2014.02.087] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2013] [Revised: 02/26/2014] [Accepted: 02/28/2014] [Indexed: 11/17/2022]
|
43
|
Structure, physicochemical properties, and uses of millet starch. Food Res Int 2014; 64:200-211. [DOI: 10.1016/j.foodres.2014.06.026] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 06/12/2014] [Accepted: 06/17/2014] [Indexed: 12/26/2022]
|
44
|
Wu L, Che L, Chen XD. Antiretrogradation in Cooked Starch-Based Product Application of Tea Polyphenols. J Food Sci 2014; 79:E1984-90. [DOI: 10.1111/1750-3841.12589] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Accepted: 07/20/2014] [Indexed: 12/01/2022]
Affiliation(s)
- Lijing Wu
- Dept. of Chemical and Biochemical Engineering; College of Chemistry and Chemical Engineering; Xiamen Univ; Xiamen 361005 P.R China
| | - Liming Che
- Dept. of Chemical and Biochemical Engineering; College of Chemistry and Chemical Engineering; Xiamen Univ; Xiamen 361005 P.R China
| | - Xiao Dong Chen
- Dept. of Chemical and Biochemical Engineering; College of Chemistry and Chemical Engineering; Xiamen Univ; Xiamen 361005 P.R China
- School of Chemical and Environmental Engineering; Soochow Univ; Soochow 215123 P.R China
| |
Collapse
|
45
|
Fu Z, Chen J, Luo SJ, Liu CM, Liu W. Effect of food additives on starch retrogradation: A review. STARCH-STARKE 2014. [DOI: 10.1002/star.201300278] [Citation(s) in RCA: 119] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Zhen Fu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P.R. China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P.R. China
| | - Shun-Jing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P.R. China
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P.R. China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P.R. China
| |
Collapse
|
46
|
Genkina NK, Kozlov SS, Martirosyan VV, Kiseleva VI. Thermal behavior of maize starches with different amylose/amylopectin ratio studied by DSC analysis. STARCH-STARKE 2014. [DOI: 10.1002/star.201300220] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
| | - Sergey S. Kozlov
- Food Department; Institute of Biochemical Physics RAS; Moscow Russia
| | | | | |
Collapse
|
47
|
Liu YF, Chaiwanichsiri S, Laohasongkram K. Physicochemical properties of flour recovered from broken rice noodles during production. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12481] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ya-Fei Liu
- Faculty of Science; Department of Food Technology; Chulalongkorn University; Phayathai Road, Pathumwan Bangkok 10330 Thailand
| | - Saiwarun Chaiwanichsiri
- Faculty of Science; Department of Food Technology; Chulalongkorn University; Phayathai Road, Pathumwan Bangkok 10330 Thailand
| | - Kalaya Laohasongkram
- Faculty of Science; Department of Food Technology; Chulalongkorn University; Phayathai Road, Pathumwan Bangkok 10330 Thailand
| |
Collapse
|
48
|
|
49
|
Ahmadi-Abhari S, Woortman AJJ, Hamer RJ, Loos K. Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography. Food Chem 2013; 141:4318-23. [PMID: 23993621 DOI: 10.1016/j.foodchem.2013.06.088] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2013] [Revised: 06/12/2013] [Accepted: 06/19/2013] [Indexed: 11/24/2022]
Abstract
Amylose forms inclusion complexes with lysophosphatidylcholine (LPC), that decrease the susceptibility of amylose to amylase degradation. This study on the influence of complexation on starch susceptibility to amylase explains the nature of this protective effect. Wheat starch suspensions (9% w/w) containing 0.5-5% LPC were subjected to hydrolysis by porcine pancreatic α-amylase at 37 °C for several digestion times. The digesta were analysed by size-exclusion chromatography (SEC). The molar mass distribution was closely dependent on the digestion time and amount of LPC. This study precisely demonstrates the alteration of the digestion profile of starch on a molecular level, influenced by amylose-LPC complexation; however the effect depends on the digestion time. During 15 and 30 min digestion, inclusion complexes not only protect amylopectin in the initial hydrolysis stage, but also demonstrate lower susceptibility of the molecular amylose complexes to amylase hydrolysis. Digestion for 240 min resulted in a lower oligosaccharide peak concentration, in the presence of a high LPC concentration, which is related to less degradation of complexed amylose fraction.
Collapse
Affiliation(s)
- S Ahmadi-Abhari
- Department of Polymer Chemistry, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
| | | | | | | |
Collapse
|
50
|
Ahmadi-Abhari S, Woortman A, Hamer R, Oudhuis A, Loos K. Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions. Carbohydr Polym 2013; 93:224-31. [DOI: 10.1016/j.carbpol.2012.05.020] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2011] [Revised: 04/27/2012] [Accepted: 05/04/2012] [Indexed: 10/28/2022]
|