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Han S, Hu Y, Li C, Yu Y, Wang Y, Gu Z, Hao Z, Xiao Y, Liu Y, Liu K, Zheng M, Du Y, Zhou Y, Yu Z. Exploring the formation mechanism of resistant starch (RS3) prepared from high amylose maize starch by hydrothermal-alkali combined with ultrasonic treatment. Int J Biol Macromol 2024; 258:128938. [PMID: 38143061 DOI: 10.1016/j.ijbiomac.2023.128938] [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: 06/21/2023] [Revised: 11/13/2023] [Accepted: 12/19/2023] [Indexed: 12/26/2023]
Abstract
In this study, type III resistant starch (RS3) was prepared from high amylose maize starch (HAMS) using hydrothermal (RS-H), hydrothermal combined ultrasonication (RS-HU), hydrothermal-alkali (RS-HA), and hydrothermal-alkali combined ultrasonication (RS-HAU). The role of the preparation methods and the mechanism of RS3 formation were analyzed by studying the multiscale structure and digestibility of the starch. The SEM, NMR, and GPC results showed that hydrothermal-alkali combined with ultrasonication could destroy the granule structure and α-1,6 glycosidic bond of HAMS and reduce the molecular weight of HAMS from 195.306 kDa to 157.115 kDa. The other methods had a weaker degree of effect on the structure of HAMS, especially hydrothermal and hydrothermal combined ultrasonication. The multiscale structural results showed that the relative crystallinity, short-range orderliness, and thermal stability of RS-HAU were significantly higher compared with native HAMS. In terms of digestion, RS-HAU had the highest RS content of 69.40 %. In summary, HAMS can generate many short-chain amylose due to structural damage, which rearrange to form digestion-resistant crystals. With correlation analysis, we revealed the relationship between the multiscale structure and the RS content, which can be used to guide the preparation of RS3.
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Affiliation(s)
- Shengjun Han
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yao Hu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chao Li
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiyang Yu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wang
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongyan Gu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongwei Hao
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Kang Liu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiqun Du
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Zhenyu Yu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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Sharma R, Bhandari M, Kaur K, Singh A, Sharma S, Kaur P. Molecular interactome and starch–protein matrix, functional properties, phytochemical constituents, and antioxidant activity of foxtail millet (
Setaria italica
) flour as influenced during gaseous ozonation. Cereal Chem 2022. [DOI: 10.1002/cche.10559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Rajan Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab India
| | - Manisha Bhandari
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab India
| | - Kulwinder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana Punjab India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab India
| | - Preetinder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana Punjab India
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