Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization.
Food chemistry
Waxy (WX) and high-amylose (HA) wheat flours have interesting functional and/or nutritional characteristics, but low technological properties compared to regular wheat. Here a set of three wheat lines, having different amylose content but sharing the same varietal background, were compared to shed light on the role of the amylose/amylopectin ratio on the protein conformational changes that lead to gluten formation. Despite the absence of differences in their protein profile, as also confirmed by thiolomic approaches, both WX and HA lines developed a weaker gluten than the control sample. The altered amylose/amylopectin ratio exerts a matrix effect establishing a competition for water with proteins, leading to a different protein structure and three-dimensional organization of the gluten network. These results add a piece to the understanding of the molecular aspects that oversee matrix effects on gluten formation in wheat, which description can be helpful for a rational optimization of the transformation process.
10.1016/j.foodchem.2022.134675
In vitro digestibility and fermentability profiles of wheat starch modified by chlorogenic acid.
International journal of biological macromolecules
This study was designed to investigate the effect of chlorogenic acid (CA) on starch digestibility and fermentability in vitro. Compared with wheat starch (WS), WS-CA complexes exhibited a looser porous gel matrix, and higher solubility and swelling power with the addition of different proportion of CA. The WS-CA complexes significantly reduced the digestive rate of the gelatinized WS, and increased the proportion of resistant starch (RS) ranging from 31.70 % to 69.63 % much higher than that in the gelatinized WS (26.34 %). The residual WS-CA complexes after 24 h of fermentation with human feces induced the production of short-chain fatty acid, as well as the proliferation of gut microbiota such as genera Megamonas and Parabacteroides positively associated with the improvement of human health. The results suggest that complex of starch and CA could be a promising method for developing starchy foods with lower starch hydrolysis and promoting the growth of probiotics.
10.1016/j.ijbiomac.2022.06.083
Structure-digestibility relationships in the effect of fucoidan on A- and B-wheat starch.
International journal of biological macromolecules
Fucoidans (FC) have a variety of biological activities, and it can also affect the functionality and nutritional characteristics of starch-based food products. However, there are few studies on the structural and digestive properties of starch - fucoidans blends. The effect of FC at different concentrations (0, 0.6 %, 0.8 %, 1.0 %, w/v) on the structural properties and digestibility properties of A-type wheat starch (AS) and B-type wheat starch (BS) subjected to autoclave treatment were investigated. The results show that compared with native wheat starch, AS with FC displayed higher crystallinity as well as the structural ordering, but the crystallinity and degree of order of BS with FC decreased, which was proposed due to AS interact with FC in crystalline region but BS reacts with FC in the amorphous region. With the interaction of FC with AS and BS, granules compactness of AS and BS were enhanced. The addition of FC delayed digestion in vitro of AS and BS, the rapidly digestible starch content was obviously lower than native one, and the proportion of slowly digestible starch raise markedly. This study might broaden the recognition of wheat starch with different proportion of AS and BS, and provide a theoretical basis for the potential utilization of FC in carbohydrate based food industry.
10.1016/j.ijbiomac.2022.06.063
Changes in structures and digestibility of amylose-oleic acid complexes following microwave heat-moisture treatment.
International journal of biological macromolecules
Amylose-oleic acid complexes (AOA) were exposed to microwave heat-moisture treatment (M-HMT) with different moisture content (MC), and the variations in structures and digestibility were investigated. M-HMT caused the dissociation of helical structures and destruction of short-range molecular order of AOA. Meanwhile, the molecules of amylose and oleic acid rearranged and more amylose-oleic acid complexes were formed during M-HMT, the complexing index of AOA was increased from 25.41 % to 41.20 % when treating at 35 % MC. Moreover, the relative content of single helix increased with increasing MC, resulting in higher V-type relative crystallinity. With ≥30 % MC, the treated complexes showed greater thermostability than that of original AOA. The treatment increased the enzymatic digestibility of AOA, and sample treated with 35 % MC had the highest resistant starch content of 82.33 %, which was 17.96 % higher than that of native AOA. The improved enzyme resistance should be correlated to increased molecular interplay and formation of amylose-oleic acid complexes.
10.1016/j.ijbiomac.2022.06.133
Structural, physicochemical properties, and digestibility of lotus seed starch-conjugated linoleic acid complexes.
International journal of biological macromolecules
This paper describes a new method combining octenyl succinic anhydride (OSA) esterification and high hydrostatic pressure for starch modification, which interacts with conjugated linoleic acid (CLA) to form an octenyl succinic anhydride-lotus seed starch-conjugated linoleic acid (OSA-LS-CLA) complex. This method proves the formation of complex observed by fourier transform infrared spectroscopy and complex index. The stable structure of the complex was derived from increasing molecular weight by introducing macromolecular conjugated linoleic acid and the higher crystallinity than original starch observed by X-ray diffraction. The formation method and changes of complex were observed by scanning electron microscopy and confocal laser scanning microscope. The solubility and swelling power of the complex increases as the temperature increased, significantly at 75 °C. The formation of the OSA-LS-CLA complex significantly reduced the digestion rate of LS, which was 26 % lower than that of LS. These results indicate that the OSA-LS-CLA under high hydrostatic pressure can form a complex with stable structure, which makes up for the deficiency of raw starch to a certain extent. And the formation of this structure can improve the thermal stability of the complex and has strong digestion resistance, which provides a potential direction for further research in reducing starch digestibility.
10.1016/j.ijbiomac.2022.06.143
Improving the digestive stability and prebiotic effect of carboxymethyl chitosan by grafting with gallic acid: In vitro gastrointestinal digestion and colonic fermentation evaluation.
International journal of biological macromolecules
Carboxymethyl chitosan (CMCS) is a useful polysaccharide with potential applications in food, cosmetic and biomedical industries. Nonetheless, CMCS is unfavorable for maintaining intestinal flora balance. In this study, gallic acid (GA) was grafted with CMCS through ascorbic acid/hydrogen peroxide initiated graft copolymerization reaction, producing GA grafted CMCS (GA-g-CMCS). The digestive and fermentative behavior of CMCS and GA-g-CMCS were investigated by using in vitro simulated gastrointestinal digestion and colonic fermentation models. Results showed that the average molecular weight (M) of CMCS gradually decreased during saliva-gastro-intestinal digestion, changing from original sheet-like morphology to porous and rod-like fragments. However, the M and morphology of GA-g-CMCS were almost unchanged under saliva-gastro-intestinal digestion. Meanwhile, the grafted GA moiety was not released from GA-g-CMCS during saliva-gastro-intestinal digestion. As compared with CMCS fermentation, GA-g-CMCS fermentation significantly suppressed the relative abundance of Escherichia-Shigella, Paeniclostridium, Parabacteroides, Lachnoclostridium, Clostridium_sensu_stricto_1, UBA1819 and Butyricimonas, while facilitated the relative abundance of Enterobacter, Enterococcus, Fusobacterium and Lachnospira. In addition, GA-g-CMCS fermentation significantly enhanced the production of short-chain fatty acids. These findings suggested that the digestive stability and prebiotic effect of CMCS were improved by grafting with GA.
10.1016/j.ijbiomac.2022.06.170
Enteromorpha cellulose micro-nanofibrils/poly(vinyl alcohol) based composite films with excellent hydrophilic, mechanical properties and improved thermal stability.
International journal of biological macromolecules
This study presents the preparation of cellulose micro-nanofibrils (CMNFs) from Enteromorpha (EP) and the application in PVA/acetylated distarch phosphate (ADSP)/CMNFs composite films. The Micro-nano scale, hydrophilicity, and strong hydrogen bond characteristics of CMNFs prepared form EP by acid hydrolysis were confirmed through the granular statistics, XRD analysis and chemical structure analysis. With the addition of CMNFs, the ultimate tensile strength and elongation at break of composite films are increased by 42.4 % and 90.3 %. An original Weibull statistical analysis shows the impact of CMNFs' added amount on strength distribution and ultimate stress. SEM and polarizing microscope images show the CMNFs' dispersion state in that films is optimal, when their addition was to be 2 %-3 % of total dry weight of PVA/ADSP matrix， which is consistent with the results of Weibull modulus analysis. The main thermal weight-loss process of the composite film is divided into four stages, CMNFs can significantly increase the thermostability at 280 °C to 400 °C. The experiment of water contact angle and water vapor transmission rate of the composite films confirmed that CMNFs can improve films' hydrophilicity. This study provides basis for the preparation of hydrophilic CMNFs and mechanism of modification study PVA-based composites.
10.1016/j.ijbiomac.2022.06.150
Supramolecular structure of quinoa starch affected by nonenyl succinic anhydride (NSA) substitution.
International journal of biological macromolecules
Quinoa starch granular structure as affected by nonenyl succinic anhydride (NSA) substitution was investigated by multiple approaches, including scattering, spectroscopic, and microscopic techniques. The modification had little impact on the morphology of starch granules. The NSA substitution was found mainly in the amorphous lamellae and amorphous growth rings. The NSA modification increased the thickness of the amorphous lamellae. The homogeneity of the ordered structure in the granules was improved, probably because the NSA modification reduced the amount of defects in the semi-crystalline growth ring. Compared to other chemical modifications such as acylation, succinylation was more effective in modifying the starch lamellar structure. A possible reaction pattern of NSA modification on quinoa starch is proposed, in which the NSA modification may follow the sequence of amorphous growth rings, the amorphous matrices among blocklets, amorphous and crystalline lamellae in semi-crystalline growth rings. This study provides new insights on the structural changes of starch granules induced by succinylation on the supramolecular level.
10.1016/j.ijbiomac.2022.07.014
Analysis of film-forming properties of chitosan with different molecular weights and its adhesion properties with different postharvest fruit surfaces.
Food chemistry
In this work, the film-forming properties of chitosan with different molecular weights (MW) (30, 100, 200 and 300 kDa) and its adhesion properties with different postharvest fruit surfaces were analyzed. The viscosity of 30 and 300 kDa chitosan film-forming solution gradually increased from 0.007 to 1.16 Pa.s at a shear rate of 10 s. Compared to 30 kDa chitosan films, higher MW chitosan films showed enhanced water resistance, water vapor barrier properties and mechanical properties, mainly due to the different strength of interaction forces within the chitosan films, which can be confirmed by microstructural observations and FTIR results of the films. It can be found that different MW chitosan film surfaces with bananas, apples, pears, oranges and strawberries all have a similar adhesion work of about 70-80 mN m, and 100 and 200 kDa chitosan film had higher adhesion work with different fruit surfaces compared to 30 and 300 kDa.
10.1016/j.foodchem.2022.133605
Effect of cellulose and starch fatty acid esters addition on microstructure and physical properties of arabinoxylan films.
Kanwar Swati,Ali Usman,Mazumder Koushik
Carbohydrate polymers
Arabinoxylan (AX) and cellulose were extracted from wheat straw, whereas starch was extracted from potato peel. Thereafter, cellulose and starch were esterified with lauric, myristic, palmitic and stearic acids to prepare corresponding cellulose (CFAs) and starch fatty acid esters (SFAs) with DS 2.1-2.8. XRD study revealed remarkable loss of crystallinity in cellulose and starch due to fatty acid esterification. The addition of palmitate and stearate esters of cellulose and starch to AX formed laminar film microstructures which limited water vapor permeability whereas films prepared by blending AX with laurate and myristate esters of starch and cellulose were less effective as water vapor barrier due to their non-layer microstructures. The laminar structures also resulted significant reduction in mechanical strength of the composite films. Furthermore, all AX-CFAs and AX-SFAs films were thermally more stable than native composite films. These films might be used to produce industrially useful coating material for food products.
10.1016/j.carbpol.2021.118317
High dispersity, stability and bioaccessibility of curcumin by assembling with deamidated zein peptide.
Li Lei,Yao Ping
Food chemistry
Many liposoluble nutrients are restricted for applications in foods due to their poor water solubility, stability and bioavailability. Here, a deamidated zein peptide with a broad molecular weight distribution and high carboxyl and hydrophobic residue contents was used to solubilize curcumin. The complex nanoparticles of curcumin and the peptide were produced through self-assembly in aqueous solutions. Fluorescence and infrared spectra revealed that hydrogen bonding and hydrophobic interactions actuated the assembly. The complex nanoparticles had a curcumin loading capacity of 31.9% and completely inhibited curcumin crystallization. The peptide effectively protected curcumin from decomposition in aqueous solutions by inhibiting the reaction between dissolved oxygen and curcumin. The nanoparticles presented excellent freeze-drying/re-dispersion stability without any lyoprotectant. The curcumin bioaccessibility of the nanoparticles was 75% and the nanoparticles exerted a significant antioxidant effect after oral administration in mice. This study indicates that the nanoparticles are potentially useful as an antioxidant additive in foods.
10.1016/j.foodchem.2020.126577
Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment.
Li Nan,Yu Jiao-Jiao,Jin Nan,Chen Yue,Li Shu-Hong,Chen Ye
Journal of food science
Owing to the strong hydrophobicity of zein, improved solubility is required to enhance the recovery of bioactive peptides. Using a zein suspension prepared by the antisolvent precipitation method, the impact of varying the voltage during dielectric barrier discharge (DBD) treatment on the physicochemical and conformational properties of zein in water was investigated. Analysis of the particle size, specific surface area, and free sulfhydryl content indicated that the protein solubility was maximized by treatment at 70 V for 70 s. DBD treatment destroyed covalent bonds and introduced some hydrophilic groups onto the zein surface, thus enhancing the contact area with water molecules and leading to a more uniform dispersion. A decrease in the hydrodynamic radius of zein micelles indicated that intermolecular interactions were disrupted, thus improving dispersion stability. A more hydrophilic microenvironment was formed owing to the reduction in hydrophobic interactions. Additionally, evaluation of the secondary structure demonstrated that DBD treatment broke hydrogen bonds, resulting in a loose conformation with more exposed sites of action for water. These results are expected to facilitate the development of technologies for improving utilization of zein. PRACTICAL APPLICATION: Strong hydrophobicity limits the application of zein in the food industry. The study indicated that DBD treatment could promote loose structure, and improve dispersion stability and hydrophilicity of zein suspension prepared by antisolvent precipitation method. This work revealed the potential of cold plasma treatment for modifying zein and other insoluble proteins, which would expand their scope of application.
10.1111/1750-3841.15350
Atomistic Modeling of Peptide Aggregation and β-Sheet Structuring in Corn Zein for Viscoelasticity.
Erickson Daniel P,Dunbar Martha,Hamed Elham,Ozturk Oguz K,Campanella Osvaldo H,Keten Sinan,Hamaker Bruce R
Biomacromolecules
The structure-function relationships of plant-based proteins that give rise to desirable texture attributes in order to mimic meat products are generally unknown. In particular, it is not clear how to engineer viscoelasticity to impart cohesiveness and proper mouthfeel; however, it is known that intermolecular β-sheet structures have the potential to enhance the viscoelastic property. Here, we investigated the propensity of selected peptide segments within common corn α-zein variants to maintain stable aggregates and β-sheet structures. Simulations on dimer systems showed that stability was influenced by the initial orientation and the presence of contiguous small hydrophobic residues. Simulations using eight-peptide β-sheet oligomers revealed that peptide sequences without proline had higher levels of β-sheet structuring. Additionally, we identified that sequences with a dimer hydrogen-bonding density of >22% tended to have a larger percent β-sheet conformation. These results contribute to understanding how the viscoelasticity of zein can be increased for use in plant-based meat analogues.
10.1021/acs.biomac.0c01558
Nanoencapsulation of lutein within lipid-based delivery systems: Characterization and comparison of zein peptide stabilized nano-emulsion, solid lipid nanoparticle, and nano-structured lipid carrier.
Liu Mengyao,Wang Fuli,Pu Chuanfen,Tang Wenting,Sun Qingjie
Food chemistry
Three lipid-based carriers encapsulating lutein, nano-emulsion (NE), solid lipid nanoparticle (SLN), and nano-structured lipid carrier (NLC), were developed from zein peptides hydrolyzed by trypsin (TZP) and flavourzyme (FZP) as stabilizers. The physiochemical properties of FZP and TZP were evaluated. The particle size, potential, microstructure, environmental stability, rheological properties, in vitro digestion stability, and bioavailability of the lutein-loaded NE, SLN, and NLC were compared. The results showed that the surface hydrophobicity of TZP was higher than that of FZP. Except for the SLN, most samples were stable against droplet aggregation during storage, and carriers stabilized by TZP exhibited more favorable storage stabilities than those prepared from FZP. All the samples presented characteristics of fluid with good fluidity. The bioavailability of lutein was between 42.61% and 62.81%. In summary, these results provide valuable insights into the design of lipid-based delivery systems for fat-soluble biologically active compounds using zein peptides as stabilizers.
10.1016/j.foodchem.2021.129840
Fabrication, characterization and functional attributes of zein-egg white derived peptides (EWDP)-chitosan ternary nanoparticles for encapsulation of curcumin: Role of EWDP.
Liu Jingbo,Li Yajuan,Zhang Hui,Liu Shitong,Yang Meng,Cui Meiyan,Zhang Ting,Yu Yiding,Xiao Hang,Du Zhiyang
Food chemistry
The food-derived peptides hydrolyzed from native food protein matrix exhibited various bioactivities and multimeric structures, which make them the promising well-defined nanoplatforms candidates to co-deliver themselves with other bioactive compounds. In this study, zein-egg white derived peptides-chitosan (Z-EWDP-CS) ternary nanoparticles (NPs) were successfully fabricated by the spontaneous assembly to enhance the stability and bioactivity of curcumin (Cur). The novel ternary NPs exhibited a typical nano-spherical structure (138.63 nm, 40.50 mV), and adorable encapsulation efficiency (EE, 93.87%) for Cur. FTIR, XRD and DSC results verified that Cur changed from a crystalline state to an amorphous state, and was successfully entrapped in the cavity of Z-EWDP-CS NPs. Furthermore, the thermal stability, photochemical stability, salt stability, and antioxidant activity were considerably improved in the NPs after the addition of EWDP. Our results demonstrate that the food-derived peptides could be an ideal affinity agent for the co-delivery of themselves with hydrophobic nutraceuticals.
10.1016/j.foodchem.2021.131266
Colorimetric polymer films for predicting lipid interactions and percutaneous adsorption of pharmaceutical formulations.
Ben-Shlush Izek,Volinsky Roman,Katz Marina,Scindia Yogesh,Itzhak Racheli,Ohayon Hila Tsahor,Yosha Ido,Jelinek Raz
Pharmaceutical research
PURPOSE:To develop and demonstrate a rapid and simple colorimetric film assay for evaluating lipid interactions of pharmaceutical compounds and gel formulations. METHODS:The colorimetric assay comprises glass-supported films of phospholipids and polydiacetylene, which undergo visible and quantifiable blue-red transformations induced by interactions with amphiphilic molecules applied in very small volumes on the film surface. The color transitions are recorded by scanning of the films, and quantified through a simple image analysis algorithm. RESULTS:We show that pharmaceutical molecules and gel formulations induce blue-red transformations after short incubation with the lipid/polydiacetylene (PDA) films. Colorimetric dose-response curves exhibit dependence upon the lipid affinity and extent of membrane binding of the pharmaceutical compounds examined. The colorimetric lipid/PDA film assay was employed for distinguishing the contributions of individual molecular components within gel formulations. CONCLUSIONS:The colorimetric data yield insight into the degree of lipid binding of the molecules tested. The film assay is particularly advantageous for analysis of semi-solid (gel or lotion) formulations, elucidating the lipid interaction characteristics of specific molecular components within the mixtures. The new colorimetric film assay constitutes a generic, rapid, and easily applicable platform for predicting and screening interactions of pharmaceutical compounds and complex formulations with lipid barriers.
10.1007/s11095-008-9650-z
Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics.
Yesiltas Betül,Gregersen Simon,Lægsgaard Linea,Brinch Maja L,Olsen Tobias H,Marcatili Paolo,Overgaard Michael T,Hansen Egon B,Jacobsen Charlotte,García-Moreno Pedro J
Food chemistry
Global focus on sustainability has accelerated research into alternative non-animal sources of food protein and functional food ingredients. Amphiphilic peptides represent a class of promising biomolecules to replace chemical emulsifiers in food emulsions. In contrast to traditional trial-and-error enzymatic hydrolysis, this study utilizes a bottom-up approach combining quantitative proteomics, bioinformatics prediction, and functional validation to identify novel emulsifier peptides from seaweed, methanotrophic bacteria, and potatoes. In vitro functional validation reveal that all protein sources contained embedded novel emulsifier peptides comparable to or better than sodium caseinate (CAS). Thus, peptides efficiently reduced oil-water interfacial tension and generated physically stable emulsions with higher net zeta potential and smaller droplet sizes than CAS. In silico structure modelling provided further insight on peptide structure and the link to emulsifying potential. This study clearly demonstrates the potential and broad applicability of the bottom-up approach for identification of abundant and potent emulsifier peptides.
10.1016/j.foodchem.2021.130217
Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions.
Liu Chang,Pei Ruisong,Heinonen Marina
Food chemistry
Faba bean is a protein-rich, sustainable, but understudied legume. Faba bean protein isolates (FBPIs) can serve as promising emulsifiers. This review aims to summarize the research on FBPIs as emulsifiers and various modification methods to improve the emulsifying functionalities. The emulsifying activities of FBPIs depend on several physiochemical characteristics (e.g. solubility, surface hydrophobicity, surface charge, interfacial activity). Physical modifications, especially via linking FBPIs electrostatically to polysaccharides can effectively increase the interfacial layer thickness/compactness and maintain the interfacial protein adsorption. Chemical modifications of FBPIs (e.g. acetylation and Maillard reaction) could improve the interfacial activity and affect the droplet-size distribution. Enzymatic modifications, usually either via hydrolysis or cross-linking, help to optimize the molecular size, solubility, and surface hydrophobicity of FBPIs. It is critical to consider the lipid/protein oxidative stability and physical stability when optimizing the emulsifying functionality of FBPIs. With suitable modifications, FBPI can serve as a promising emulsifier in food production.
10.1016/j.foodchem.2021.130879
Effect of Emulsifier Concentration and Physical State on the In Vitro Digestion Behavior of Oil-in-Water Emulsions.
Guo Qing,Bellissimo Nick,Rousseau Dérick
Journal of agricultural and food chemistry
The influence of emulsifier physical state and concentration on the in vitro digestion of oil-in-water (O/W) emulsions was investigated. Two citrated monoacylglycerols, glyceryl stearate citrate (GSC, bulk mp of 55-65 °C) and glyceryl oleate citrate (GOC, bulk mp of 0-10 °C), were used at 0.5 or 5 wt % of the emulsions to generate 20 wt % soybean oil O/W emulsions. Oil droplet lipolysis was slower in emulsions with 0.5 wt % emulsifier versus in those with 5 wt % emulsifier, resulting from the reduced surface-to-volume ratio in emulsions at 0.5 wt % emulsifier and the increased concentration of hydrolyzable groups at 5 wt % emulsifier. When excluding gastric digestion, all emulsions were similarly digested, confirming that emulsion intestinal digestion was highly dependent on gastric preprocessing. Finally, at a given emulsifier concentration, GSC-based emulsions with an interfacial crystalline shell experienced a decreased rate of intestinal lipid digestion compared with their GOC-based counterparts, confirming that emulsifier physical state played a role in lipid digestion.
10.1021/acs.jafc.8b02231
Abomasal infusion of an exogenous emulsifier improves fatty acid digestibility and milk fat yield of lactating dairy cows.
de Souza J,Westerrn M,Lock A L
Journal of dairy science
The objective of our study was to determine the effects of abomasal infusion of an emulsifier on fatty acid (FA) digestibility and production responses of lactating dairy cows. Eight rumen-cannulated cows (109 ± 18 d in milk) were randomly assigned to a treatment sequence in replicated 4 × 4 Latin squares with 18-d periods including 7 d of washout and 11 d of infusion with sampling on the last 4 d. Treatments were abomasal infusions of water carrier only (CON) and 3 levels of increasing doses of Tween 80 (polysorbate 80, Tween 80, Sigma-Aldrich, St. Louis, MO) delivering 15 (D-15), 30 (D-30), and 45 (D-45) g/d. The Tween 80 was dissolved in water before infusions, which were delivered at 6-h intervals. Cows were fed the same diet, which contained (% dry matter) 31% neutral detergent fiber, 17% crude protein, 25% starch, and 4% FA (2% dry matter from a saturated fat supplement containing 33% C16:0 and 51% C18:0). Increasing emulsifier infusion dose quadratically increased digestibility of total FA (60.7, 65.3, 70.9, and 66.8%), 16-carbon FA (61.7, 63.9, 70.4, and 66.7%), and 18-carbon FA (59.8, 65.6, 71.1, and 66.6%, respectively). Increasing emulsifier infusion dose quadratically increased absorbed total FA (625, 670, 744, and 658 g/d), 16-carbon FA (151, 157, 197, and 157 g/d, quadratic), and 18-carbon FA (420, 460, 500, and 444 g/d). Increasing emulsifier infusion dose tended to quadratically decrease dry matter intake (29.0, 28.8, 29.6, and 27.6 kg/d). Increasing emulsifier infusion dose quadratically increased milk fat content (3.23, 3.35, 3.45, and 3.35%), milk fat yield (1.54, 1.61, 1.65, and 1.55 kg/d), ECM (45.7, 46.9, 47.5, and 45.3 kg/d), and plasma nonesterified fatty acid concentration (95.6, 98.4, 101.2, and 98.6 μEq/L). On a yield basis, we observed that de novo, mixed, and preformed FA responded quadratically to Tween 80 infusion due to FA yield increasing up to D-30. Treatments had no effect on milk yield (47.9, 48.3, 48.0, and 46.6 kg/d). In conclusion, short-term infusion of an exogenous emulsifier improved FA digestibility and milk fat yield responses when cows were fed a diet containing a saturated fat supplement. Most digestion and production measurements responded quadratically because the highest dose of exogenous emulsifier (45 g/d) decreased dry matter intake and performance.
10.3168/jds.2020-18239
Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs.
Topuz Osman Kadir,Aygün Tuğçe,Alp Ali Can,Yatmaz Hanife Aydan,Torun Mehmet,Yerlikaya Pınar
Food chemistry
This study investigates the characterization and emulsifying properties of different type lecithins. Emulsifying properties of lecithins isolated from rainbow trout egg (RL) and trout processing discard (WL) were compared with the soybean (SL) and hen egg yolk (HL) lecithin in sunflower-fish oil O/W emulsion systems. The phospholipid contents of RL and WL were significantly higher than those of HL and SL. The higher phospholipid contents in RL and WL resulted in lower droplet size (18.3-20.5 μm), higher viscosity (2.37-2.51 mPa.s) and higher physical stability (78.11-75.33) of emulsions. The linoleic acid (C18:2) was the most abundant PUFA in terrestrial origin lecithins (HL and SL), whereas DHA and EPA, a valuable omega-3 fatty acid, were the major PUFAs in aquatic origin lecithins (RL and WL). RL and WL formed more stable emulsions than HL and SL. This study provides valuable information for utilization of RL and HL as emulsifier in emulsion systems.
10.1016/j.foodchem.2020.128103
Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type.
Tan Yunbing,Zhang Zhiyun,Muriel Mundo Jorge,McClements David Julian
Food research international (Ottawa, Ont.)
This paper is part of a series examining the impact of the main factors influencing lipid digestion and nutraceutical bioaccessibility in β-carotene-loaded oil-in-water emulsions using the harmonized INFOGEST simulated gastrointestinal model. Here, the impact of emulsifier type was examined since food emulsions and nutraceutical delivery systems are often stabilized by various types of emulsifier. The INFOGEST method was adopted to investigate the in vitro gastrointestinal fate of emulsions stabilized by five kinds of food-grade emulsifier representing different classes: synthetic surfactants (Tween 20); natural surfactants (quillaja saponin); proteins (caseinate); polysaccharides (gum arabic); and phospholipids (soy lysolecithin). Microfluidization produced emulsions with small droplet sizes for all emulsifiers, except soy lysolecithin. Within the gastrointestinal model, the caseinate-coated oil droplets had the worst gastric stability, with severe droplet flocculation and coalescence occurring in the stomach. The fraction of the lipid phase that had been digested by the end of the gastrointestinal model was considerably lower for the emulsions stabilized by soy lysolecithin (93%) or caseinate (93%), than those stabilized by gum arabic (99%), quillaja saponin (111%) or Tween 20 (117%). This effect was attributed to lower surface area of lipids available for lipase to attach to for the lysolecithin and caseinate emulsions. The overall bioaccessibility of the β-carotene increased in this order: lysolecithin (25%) < gum arabic (51%) < caseinate (55%) < quillaja saponin (56%) < Tween 20 (62%). The impact of emulsifier type on carotenoid bioaccessibility was ascribed to various factors: (i) some emulsifiers inhibited lipid digestion and so a fraction of the β-carotene remained inside the undigested droplets and the mixed micelle phase had less solubilization capacity, i.e., lysolecithin, and caseinate; (ii) some emulsifiers protected β-carotene from chemical degradation, i.e., lysolecithin and caseinate; and (iii) some emulsifiers promoted sedimentation of the β-carotene-loaded micelles, i.e., lysolecithin. These results suggest that food emulsion behavior in the human gut may be influenced by the nature of the emulsifier employed, which is important knowledge when creating functional food and beverage products.
10.1016/j.foodres.2020.109739
Simultaneous determination of apparent amylose, amylose and amylopectin content and classification of waxy rice using near-infrared spectroscopy (NIRS).
Food chemistry
Rice starch properties of apparent amylose content (AAC), amylose content (AC), and amylopectin content (AP) are considered as the most important factors influencing grain quality as they are highly correlated with eating quality. This report is the first effort of predicting AC and AP values in rice flours, and recognizing waxy rice from non-waxy rice using NIRS technique. Calibration models generated by different mathematical, preprocessing treatments and combinations of wavelengths and signals were compared and optimized. The model established by modified partial least squares (MPLS) with "2, 8, 8, 2"/ Inverse MSC and ∼138 wavelengths signals yielded high RSQ of 0.977, 0.928, and 0.912 for AAC, AC and AP, respectively, as simultaneous measurement. MPLS-DA (discriminant analysis) could classify waxy and non-waxy rice with 100% accuracy. This high-throughput technology is valuable for breeding programs, and for the purposes of quality control in the food industry.
10.1016/j.foodchem.2022.132944
Characterization of amylose and amylopectin fractions separated from potato, banana, corn, and cassava starches.
Lemos Paulo Vitor França,Barbosa Leandro Santos,Ramos Ingrid Graça,Coelho Rodrigo Estevam,Druzian Janice Izabel
International journal of biological macromolecules
Analytical techniques such HPSEC, DSC, and TGA have been employed for amylose determination in starch samples, though spectrophotometry by iodine binding is most commonly used. The vast majority of these techniques require an analytical curve, using amylose and amylopectin standards with physicochemical properties similar to those found in the original starch. The current study aimed to obtain the amylose and amylopectin fractions from potato, banana, corn, and cassava starches, characterize them, and evaluate their behavior via thermogravimetric curves. Blue amylose iodine complex and HPSEC-DRI methods have obtained high purity amylose and amylopectin fractions. All molecular weights of the obtained amylose and amylopectin fractions were similar to those presented in other reports. Different results were obtained by deconvolution of the amylopectin polymodal distribution. All amyloses presented as semi-crystalline V-type polymorphs, while all amylopectin fractions were amorphous. The T of all V presented were directly proportional to their respective crystalline index. TGA evaluations have shown that selective precipitation of amylose with 1-butanol strongly changes its thermal behavior. Therefore, the separation procedure used was an ineffective pathway for obtaining standards for thermal studies.
10.1016/j.ijbiomac.2019.03.086
Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure.
Zhu Fan,Liu Puzhen
Food chemistry
Amylopectin internal part refers to the part between the reducing end and the outmost branches. The importance of amylopectin internal structure affecting starch gelatinization and retrogradation as well as enzyme susceptibility of retrograded starch was explored. A total of 13 different starches from a range of plants were used. Great variations in the structure and properties of these starches were obtained. Longer lengths of internal chain segments (e.g., total internal chain length) and more long internal chains (e.g., B3-chains) of amylopectins were related to more ordered physical structure in native and retrograded starches. More clustered A-chains contributed to more ordered physical structure in the starches. The more ordered structure was reflected by a higher thermal stability and melting enthalpy changes of the starches. It was also related to a higher resistance to enzyme hydrolysis of the retrograded starches.
10.1016/j.foodchem.2019.126036
Recombinant expression and characterization of a novel cold-adapted type I pullulanase for efficient amylopectin hydrolysis.
Zhang Shi-Yu,Guo Ze-Wang,Wu Xiao-Ling,Ou Xiao-Yang,Zong Min-Hua,Lou Wen-Yong
Journal of biotechnology
Cold-adapted pullulanase with high catalytic activity and stability is of special interest for its wide application in cold starch hydrolysis, but few pullulanases displaying excellent characteristics at ambient temperature and acidic pH have hitherto been reported. Here, a novel pullulanase from Bacillus methanolicus PB1 was successfully expressed in Escherichia coli BL21 (DE3) and determined to be a cold-adapted type I pullulanase (PulPB1) with maximum activity at 50 °C and pH 5.5. The recombinant PulPB1 showed great stability, its half-life at 50 °C was 137 h. PulPB1 can efficiently hydrolyze pullulan and amylopectin, with activities of 292 and 184 U/mg at 50 °C and pH 5.5, respectively. Moreover, the N-terminal domain of PulPB1 was found to significantly affect the enzymatic performance. Following truncation of the N-terminal domain, the activity towards pullulan decreased markedly from 292 to 141 U/mg and the half-life at 50 °C decreased from 137 to 10 h. Compared to the hydrolysis system with amyloglucosidase alone, the catalytic efficiency showed a 2.4-fold increase on combining PulPB1 with amyloglucosidase for amylopectin hydrolysis at 40 °C. This demonstrates that PulPB1 is promising for development as a superior candidate for cold amylopectin hydrolysis.
10.1016/j.jbiotec.2020.03.007
Effect of amylose/amylopectin content and succinylation on properties of corn starch nanoparticles as encapsulants of anthocyanins.
Escobar-Puentes Alberto A,García-Gurrola Adriana,Rincón Susana,Zepeda Alejandro,Martínez-Bustos Fernando
Carbohydrate polymers
In this study, succinylated nanoparticles from normal (NPS-N), high-amylose (NPS-H), and high-amylopectin corn starch (NPS-W) were synthesized, characterized, and studied for the nanoencapsulation of the Ardisia compressa anthocyanins. The nanoparticle‒anthocyanin interaction was also investigated. The succinylated starch nanoparticles (S-SNPs) had hydrodynamic sizes of 65-390 nm, degrees of substitution (DS) of 0.014-0.032, ζ-potential values of up to -34 mV and a nanocolloid behavior. NPS-N and NPS-W showed the highest (p < 0.05) encapsulation efficiencies (EE) (52 and 49 %, respectively) compared than NPS-H (45 %). Thereby, the lowest DS obtained, and the branched amylopectin structure favored the EE. The nanoparticle-anthocyanin interaction occurred through hydrophobic and electrostatic interactions and influenced significantly (p < 0.05) the hydrodynamic size and surface properties of the resulting nanocapsules. The relative crystallinity (RC) decreased significantly (p < 0.05) in the S-SNPs, but the nanocapsules mostly experimented a structural recrystallization and showed melting temperatures>150 °C.
10.1016/j.carbpol.2020.116972
Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin.
Liu Kang,Kong Xiang-Li,Li Qiang-Ming,Zhang Hai-Lin,Zha Xue-Qiang,Luo Jian-Ping
Carbohydrate polymers
A gel delivery system was developed in the present work using whey protein isolate and lotus root amylopectin via regulating pH. The texture, thermodynamics, rheology and microstructure of gels were evaluated. Results showed that pH at 7.0 induced a more compact and stable gel structure than other pH. The composite gel formed at pH 7.0 was accordingly employed to encapsulate vitamin D3. Results exhibited that the encapsulation of composite gel of whey protein isolate and lotus root amylopectin could enhance the storage stability of vitamin D3 and protect vitamin D3 from photochemical degradation. Moreover, this encapsulation could control the release of vitamin D3 in simulated intestinal fluid. Animal experiments exhibited that the bioavailability was significantly increased after vitamin D3 was encapsulated by the composite gel. This work indicated that the whey protein isolate-lotus root amylopectin gel is a good delivery system to improve the stability and bioavailability of vitamin D3.
10.1016/j.carbpol.2019.115337
A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property.
Li Cheng,Hu Yiming,Huang Tao,Gong Bo,Yu Wen-Wen
International journal of biological macromolecules
Starch fine molecular structures are of essentially important in determining its pasting and retrogradation properties. In this study, 10 different starches from various botanical sources were selected to investigate the combined action of amylose and amylopectin molecules in determining the starch physicochemical properties. Correlation between starch structural parameters with the pasting and retrogradation properties showed that amylose and amylopectin CLDs do not affect these properties in isolation. Such as, the amount of amylose long chains and amylopectin short chains are both positively correlated with the melting temperatures and enthalpy of retrograded starches. Furthermore, relatively longer amylose short to medium chains can result in higher trough and breakdown viscosity, while higher amount of amylopectin medium to long chains result in higher peak viscosity. The results help a better understanding of the importance of amylose and amylopectin fine molecular structures in determining starch functional properties.
10.1016/j.ijbiomac.2020.08.123
Annealing treatment of amylose and amylopectin extracted from rice starch.
Guo Baozhong,Wang Yiting,Pang Min,Wu Jianyong,Hu Xiuting,Huang Zhaohua,Wang Haoqiang,Xu Shunqian,Luo Shunjing,Liu Chengmei
International journal of biological macromolecules
Annealing behavior of amylose and amylopectin was unclear. In this work, high purity amylose and amylopectin were extracted from rice starch, and structural properties of the retrograded rice starch, amylose, and amylopectin before and after annealing treatment were explored. It was found that the purity of the amylose and amylopectin was 95.64% ± 2.69% and 94.98% ± 0.97%, respectively. Their molecular weight was (2.93 ± 0.21) × 10 Da and (5.90 ± 0.13) × 10 Da, respectively. Besides, the relative crystallinities and ratios of 1047 cm/1022 cm of the retrograded rice starch and amylose were significantly increased by annealing treatment, while that of retrograded amylopectin did not change. These results clarified that amylose was more sensitive to annealing treatment than amylopectin, and amylose was more responsible for annealing of starch than amylopectin. The findings contributed to a better understanding of the annealing behavior of starch.
10.1016/j.ijbiomac.2020.08.245
Research on the influences of two alcohol soluble glutenins on the retrogradation of wheat amylopectin/amylose.
Guo Junjie,Yang Lu,Wang Danli,Lian Xijun,Liu Cheng
International journal of biological macromolecules
Two alcohol soluble glutenins (ASGLUs) were extracted from gluten and further separated by column chromatography. The ASGLUs with Mw lower than 20,000 (ASGLU 1) and Mw higher than 70,000 (ASGLU 2) show the total amino acid contents of 86.71 g/100 g and 62.847 g/100 g respectively. Both of them are rich in Glu (45.574% and 43.224%) and Pro (15.447% and 16.370%) while poor in cys-s, met and lys (less than 1%). When wheat amylopectin/amylose retrogrades with those ASGLUs, the retrogradation rate of amylopectin with ASGLU 1 enhances significantly. UV-Vis, X-ray diffraction, FT-IR, DSC, CD and solid C NMR suggest that the double helixes of amylopectin short-chain branching are unwound during gelatinization. The hydrogen bonds of ASGLU 1 between amide and carbonyl oxygen are destroyed, meanwhile, β-sheets are unfolded. During retrogradation, ASGLU 1 with less steric hindrance gets into the crevice of amylopectin and combines with the short-chain branching by hydrogen bond. The retrogradation dynamics show that the nucleation type of amylopectin-ASGLU 1 changes from instantaneous to rod-like growth during the process of retrogradation. β-sheet of ASGLU 1 changes to β-turn and random conformations at the meantime. The results provide a key targeting to control retrogradation of dough.
10.1016/j.ijbiomac.2021.04.174
Rapid and nondestructive prediction of amylose and amylopectin contents in sorghum based on hyperspectral imaging.
Huang Haoping,Hu Xinjun,Tian Jianping,Jiang Xinna,Sun Ting,Luo Huibo,Huang Dan
Food chemistry
The contents of amylose and amylopectin in sorghum directly affects the quality and yield of liquor. Hyperspectral imaging (HSI) is an emerging technology widely applied in the content analysis of food ingredients. In this study, the effects of different preprocessing methods on visible-light and near-infrared spectral data were analyzed, and the prediction accuracies of these spectral data were compared. Principal components analysis (PCA) and successive projections algorithm (SPA) were combined to extract the characteristic wavelengths. Using both the full and characteristic wavelengths, partial least square regression (PLSR) and cascade forest (CF) models were developed to predict the contents of amylose and amylopectin in different varieties of sorghum. The average RPD values of the CF models established by the characteristic wavelengths were 4.7622 and 5.5889, respectively. These results corroborated the utility of HSI in achieving the rapid and nondestructive prediction of amylose and amylopectin contents in different varieties of sorghum.
10.1016/j.foodchem.2021.129954
Production of an in Vitro Low-Digestible Starch via Hydrothermal Treatment of Amylosucrase-Modified Normal and Waxy Rice Starches and Its Structural Properties.
Kim Ji Hyung,Kim Ha Ram,Choi Seung Jun,Park Cheon-Seok,Moon Tae Wha
Journal of agricultural and food chemistry
We investigated dual modification of normal and waxy rice starch, focusing on digestibility. Amylosucrase (AS) was applied to maximize the slowly digestible and resistant starch fractions. AS-modified starches were adjusted to 25-40% moisture levels and heated at 100 °C for 40 min. AS-modified starches exhibited a B-type crystalline structure, and hydrothermal treatment (HTT) significantly (p < 0.05) increased the relative crystallinity with moisture level. The thermal transition properties of modified starches were also affected by the moisture level. The contents of rapidly digestible starch fraction in AS-modified normal and waxy starches (43.3 ± 3.9 and 18.1 ± 0.6%) decreased to 13.0 ± 1.0 and 0.3 ± 0.3% after HTT, accordingly increasing the low digestible fractions. Although the strengthened crystalline structures of AS-modified starches by HTT were not stable enough to maintain their rigidity under cooking, application of AS and HTT was more effective in waxy rice starch than normal rice starch when lowering digestibility.
10.1021/acs.jafc.6b01055
Resistant starch and other dietary fiber components in tubers from a high-amylose potato.
Zhao Xue,Andersson Mariette,Andersson Roger
Food chemistry
Tubers from a genetically modified high-amylose line T-2012 and its parental potato cultivar Dinamo were analyzed for resistant starch (RS) and dietary fiber (DF) after cooking and cold storage. For uncooked potatoes, the high-amylose tubers (30% of dry matter, DM) had much lower RS than the parent tubers (56% of DM). However, after cooking, the high-amylose tubers gave more RS (13% of DM) than the parent (4% of DM), and the RS level increased further to about 20% of DM after 1 day of cold storage. The altered RS content was attributable to changes in amylose content, starch granule structure, and amylopectin structure induced by the genetic modification. The high-amylose tubers also contained more DF (10-14% of DM) than the parent (5-7% of DM). Furthermore, cell wall composition was indirectly affected by the genetic modification, giving more cellulose and less pectin in the high-amylose tubers than the parent.
10.1016/j.foodchem.2018.01.028
Structural changes of chemically modified rice starch by one-step reactive extrusion.
Cai Canxin,Wei Benxi,Tian Yaoqi,Ma Rongrong,Chen Long,Qiu Lizhong,Jin Zhengyu
Food chemistry
Structural changes of chemically modified rice starch (CMRS) by one-step reactive extrusion (REX) via esterification, acetylation, hydroxypropylation, and cross-linking or dual-modification (hydroxypropylation-cross-linking and acetylation-cross-linking) were investigated. REX treatments exhibited a significant effect on the structure of rice starch granules, resulting in the destruction of the starch crystalline structure and formation of new crystalline complexes. The original A-type crystalline structure was transformed to V-type after REX treatments, which were further confirmed by DSC experiments since a new endotherm at 100-122 °C was detected. Due to the susceptibility differences in shear-induced breakdown of amylopectin and amylose, the molecular degradation was heterogeneous and retarded by esterification but enhanced by cross-linking. Morphology analysis showed that the original starch granular structure was lost and replaced with a rougher and more irregular structure. In consequence, REX process exerted significant influences on rice starch granules which enhanced its resistance to enzyme hydrolysis.
10.1016/j.foodchem.2019.03.017
Synthesis and hemocompatibility of amino (di-)butyldeoxy modified hydroxyethyl starch.
Torlopov Mikhail A,Drozd Natalia N,Tarabukin Dmitriy V,Udoratina Elena V
International journal of biological macromolecules
Cationic polymers are of interest as the basis for obtaining various biomaterials. Hydrophilic biopolymers and their modification products are of main interest. Biocompatibility is the prime criterion that makes this material usable for said purposes. In this research, hydroxyethyl starch (HES) was used as a basis for synthesis of aminodeoxy derivatives, containing n-butylamin (BA) and dibutylamin (DBA) fragments. Bromodeoxy HES was an intermediate compound. The structure of synthesized polymers was confirmed with NMR, elemental analysis and FTIR methods. The derivatives with 0.6 and 0.9 degree of substitution were tested for compatibility with blood. The research showed that HES base does not have an anticoagulation activity, does not affect human platelet aggregation and in concentrations up to 10 mg/mL of cell suspension in a buffer solution does not destroy red blood cell membrane, and therefore can be used as a component of drug delivery systems. Addition of aminodeoxy derivatives of HES hindered development of ADP-induced platelet aggregation. Derivatives of HES-DBA and HES-BA0.9 may also be of interest, but their concentration must not exceed 1 * 10 mg/mL of blood. Biodegradation of HES cationic derivatives were analyzed through identification of reducing sugars after treatment with amylase and pancreatin.
10.1016/j.ijbiomac.2019.09.184
Preparation, characterization, and performance analysis of starch-based nanomicelles.
Kou Zongliang,Dou Detian,Lan Lihong,Zhang Jinyan,Lan Ping,Yu Qiumei,Zhang Yanhua
International journal of biological macromolecules
A novel amphiphilic starch-based polymer carrier (R-St-PEG; R = hexadecyl, St = starch, PEG = polyethylene glycol) was prepared using tapioca starch. It was then applied as an effective carrier for encapsulated drug, and used for sustained drug release. First, tapioca starch was made to react with hexadecane bromide (R) for hydrophobic modification, and then the hydrophobically-modified tapioca starch molecules were grafted onto hydrophilic carboxyl-terminated PEG (mPEG-COOH). The drug-loading capacity and drug release behavior of R-St-PEG were systematically evaluated using curcumin as drug. The results show that the polymer has good drug-loading capacity and sustained-release properties, and it can act as an effective drug carrier. Thus, this study provides a suitable platform for preparing stable amphiphilic polymer carriers and broadens the application range of tapioca starch.
10.1016/j.ijbiomac.2019.12.220
Starch and castor oil mutually modified, cross-linked polyurethane for improving the controlled release of urea.
Tian Hongyu,Li Zeli,Lu Panfang,Wang Yong,Jia Cong,Wang Huaili,Liu Zhiguang,Zhang Min
Carbohydrate polymers
Due to the poor controlled release ability, bio-based materials are difficult for large scale application on controlled release fertilizers (CRFs). Starch-based polyol (SP) and castor oil (CO) were mutually modified, and a cross-linked polymer film was formed on the surface of urea by in-situ reaction, which improved the slow release ability of the bio-based material. The results showed that increasing the CO ratio reduced porosity of coating and prolonged the nitrogen (N) release period, while the SP changed the high-temperature wrinkle characteristics and regulated the early N release rate. The mutual modification achieved an ultra-long release period of bio-based CRUs for 7 months. The degradation rate during nine months of bio-based coatings (5.05 %) was significantly higher than that of petroleum-based (3.74 %), and the coating was non-toxic to rice seeds. Mutual modification provided a safe and effective solution for the preparation of bio-based CRFs with long-term controlled release capability.
10.1016/j.carbpol.2020.117060
Protein phosphorylation regulates maize endosperm starch synthase IIa activity and protein-protein interactions.
Mehrpouyan Sahar,Menon Usha,Tetlow Ian J,Emes Michael J
The Plant journal : for cell and molecular biology
Starch synthesis is an elaborate process employing several isoforms of starch synthases (SSs), starch branching enzymes (SBEs) and debranching enzymes (DBEs). In cereals, some starch biosynthetic enzymes can form heteromeric complexes whose assembly is controlled by protein phosphorylation. Previous studies suggested that SSIIa forms a trimeric complex with SBEIIb, SSI, in which SBEIIb is phosphorylated. This study investigates the post-translational modification of SSIIa, and its interactions with SSI and SBEIIb in maize amyloplast stroma. SSIIa, immunopurified and shown to be free from other soluble starch synthases, was shown to be readily phosphorylated, affecting V but with minor effects on substrate K and K values, resulting in a 12-fold increase in activity compared with the dephosphorylated enzyme. This ATP-dependent stimulation of activity was associated with interaction with SBEIIb, suggesting that the availability of glucan branching limits SSIIa and is enhanced by physical interaction of the two enzymes. Immunoblotting of maize amyloplast extracts following non-denaturing polyacrylamide gel electrophoresis identified multiple bands of SSIIa, the electrophoretic mobilities of which were markedly altered by conditions that affected protein phosphorylation, including protein kinase inhibitors. Separation of heteromeric enzyme complexes by GPC, following alteration of protein phosphorylation states, indicated that such complexes are stable and may partition into larger and smaller complexes. The results suggest a dual role for protein phosphorylation in promoting association and dissociation of SSIIa-containing heteromeric enzyme complexes in the maize amyloplast stroma, providing new insights into the regulation of starch biosynthesis in plants.
10.1111/tpj.15094
Encapsulation of indole-3-carbinol in Pickering emulsions stabilized by OSA-modified high amylose corn starch: Preparation, characterization and storage stability properties.
Food chemistry
The stability of hydrophobic bioactive compound indole-3-carbinol (I3C) is a challenge for application. In this work, Pickering emulsions were prepared to encapsulate I3C. As the emulsifier, high amylose corn starch was pretreated by acid hydrolysis, afterwards modified by different concentrations of octenyl succinic anhydride (OSA), and their emulsions were evaluated. The XRD, SEM and FTIR results indicated the successful modification. ζ-potential, mean droplet size and emulsification index (EI) of the emulsions confirmed that modified starch with a higher degree of substitution (DS) was more effective for enhancing the storage stability. The results of encapsulation efficiency (EE) and retention degree of I3C after 14 d also proved the assumption. Moreover, the Pickering emulsions protected I3C against ultraviolet light and achieved controlled release in vitro. The food-grade Pickering emulsion loading I3C is promising to be used as a nutrient or dietary supplement for food applications.
10.1016/j.foodchem.2022.132846
Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch.
Lv Qing-Qing,Li Gao-Yang,Xie Qiu-Tao,Zhang Bao,Li Xiao-Min,Pan Yi,Chen Han-Qing
Food chemistry
In order to increase the degree of substitution (DS), a combination of heat-moisture treatment (HMT) and octenyl succinylation (OSA) was used to modify sweet potato starch (SPS). The content of OSA had significant influence on the DS of starch, and DS of HMT OSA-modified SPS (HOSA-SPS) was higher than that of OSA-modified SPS (OSA-SPS), indicating that prior HMT could enhance the reaction. HOSA-SPS showed higher contents of SDS and RS in comparison with OSA-SPS as OSA concentration was beyond 6%. HMT decreased swelling power of starch while OSA modification had a contrary role (p < 0.05). Scanning electron microscopy (SEM) showed starch was destroyed by OSA modification while HMT had slight effect on the structure. X-ray diffraction (XRD) indicated that crystal type of starch was transformed from C- to A-type resulted from HMT, and remained unchanged by OSA modification. The onset, peak, and conclusion gelatinization temperatures of starch increased by HMT and decreased by OSA modification (p < 0.05).
10.1016/j.foodchem.2018.02.147
Effects of enzymatically modified chestnut starch on the gut microbiome, microbial metabolome, and transcriptome of diet-induced obese mice.
Lee Eun-Sook,Song Eun-Ji,Nam Young-Do,Nam Tae Gyu,Kim Hyun-Jin,Lee Byung-Hoo,Seo Myung-Ji,Seo Dong-Ho
International journal of biological macromolecules
Modification of chestnut starch with amylosucrase from Deinococcus geothermalis (DGAS) increases the proportion of resistant starch. DGAS-modified chestnut starch (DMCS) attenuates obesity in diet-induced obese mice via a receptor of short chain fatty acids (SCFAs), G-protein-coupled receptor 43. SCFAs are gut microbial metabolites produced by fermenting resistant starch and have key roles in the obesity-ameliorating effects of DMCS. Here, we evaluated the mechanical links among DMCS-induced changes in the gut microbiota, consequent production of microbial metabolites, and host genetic responses. Supplementation with DMCS altered the proportions of cecal microbiota, such as Ruminococcaceae and Bacteroides; microbial metabolites, such as acetic acid; and some carbohydrate metabolites. DMCS also induced changes in the expression of some genes in cecal epithelial cells, including genes involved in energy production, the cell cycle, and cellular junctions. Changes in the gut microbiota, microbial metabolites, and host gene expression were found to be significantly correlated. Our findings demonstrated the integrated and incorporated association among the gut microbiota, their beneficial metabolites, and the host transcriptome, which contributed to clarifying the anti-obesity effects of DMCS as a prebiotic. Therefore, fortifying resistant starch by modification of chestnut starch using DGAS may be a good strategy in the functional food industry.
10.1016/j.ijbiomac.2019.12.169
Graft Modification of Starch Nanoparticles Using Nitroxide-Mediated Polymerization and the "Grafting to" Approach.
Cazotti Jaime C,Fritz Alexander T,Garcia-Valdez Omar,Smeets Niels M B,Dubé Marc A,Cunningham Michael F
Biomacromolecules
Starch nanoparticles (SNP) were modified with synthetic polymers using the "grafting to" approach and nitroxide-mediated polymerization. SG1-capped poly(methyl methacrylate--styrene) (P(MMA--S)) copolymers with low dispersity and high degree of livingness were first synthesized in bulk. These macroalkoxyamines were then grafted to vinyl benzyl-functionalized SNP to obtain biosynthetic hybrids. The grafted materials, SNP--P(MMA--S), were characterized by H NMR, FTIR, TGA, and elemental analysis. The total amount of grafted polymer and the grafting efficiency were evaluated for different molecular weights (5870-12150 g·mol) of the grafted polymer, the polymer addition approach (batch or semibatch) and the initial polymer loading (2.5, 5, or 10 g polymer/g SNP). The proposed approach presented in this work to graft modify SNP allows for a precise surface modification of the nanoparticles, while permitting that the final properties of the resulting biohybrid to be tunable according to the choice of polymer grafted.
10.1021/acs.biomac.0c00462
Nanocomposite hydrogel based on carrageenan-coated starch/cellulose nanofibers as a hemorrhage control material.
Tavakoli Shima,Kharaziha Mahshid,Nemati Shervin,Kalateh Ali
Carbohydrate polymers
The aim of this study was to develop a novel Kappa carrageenan (κCA)-coated Starch/cellulose nanofiber (CNF) with adjustable mechanical, physical and biological properties for hemostatic applications. Results indicated that compared to Starch/CNF hydrogel, mechanical strength of κCA-coated Starch/CNF hydrogels significantly enhanced (upon 2 times), depending on the κCA content. Noticeably, the compressive strength of Starch/CNF increased from 15 ± 3 kPa to 27 ± 2 kPa in the 1% wt. κCA coated sample. Furthermore, the surface modification of Starch/CNF hydrogel using κCA reduced swelling ability (upon 2.3 times) and degradation rate (upon 2 times). Hemolysis and clotting tests indicated that while the hybrid hydrogels were blood compatible, they did not significantly change the blood clotting ability of starch matrix. The synergistic effects of Starch/CNF hydrogel and κCA coating provided excellent properties such as superior mechanical properties, adjustable degradation rate and blood clotting ability making κCA-coated Starch/CNF hydrogel a desirable candidate for hemostatic applications.
10.1016/j.carbpol.2020.117013
Study of cassava starch degradation using sonication process in aqueous sodium chloride.
Airlangga Bramantyo,Sugianto Ayu Maulina,Parahita Ghaluh,Puspasari Febriyati,Mayangsari Novi Eka,Trisanti Prida Novarita,Sutikno Juwari Purwo,Sumarno Sumarno
Journal of the science of food and agriculture
BACKGROUND:Starch degradation is an important process that can increase starch utilization in some industrial applications. In many polysaccharide compounds, the addition of salt is an alternative method to enhance the structural degradation of starch by sonication. This study aimed to investigate the effect of sonication in aqueous NaCl solution on the structural degradation of cassava starch. RESULTS:This method produces reducing sugar which its amount is relatively smaller than the amount of total dissolved solid product. The maximum total reducing sugar (TRS) was 0.365 ± 0.005 kg m (or about 7.3 mg g ) that resulted by S50 for 60 min reaction. The increase of sonication amplitude was in line with the increase of granule defect in SEM image. X-ray diffraction (XRD) showed that the degradation process was characterized by rupturing of the amorphous region. CONCLUSION:The structural alteration and the increase in NaCl weight suggest that this process may become a useful method for starch modification. © 2020 Society of Chemical Industry.
10.1002/jsfa.10864
Suppressed expression of starch branching enzyme 1 and 2 increases resistant starch and amylose content and modifies amylopectin structure in cassava.
Plant molecular biology
KEY MESSAGE:Suppression of starch branching enzymes 1 and 2 in cassava leads to increased resistant starch content through the production of high-amylose and modification of the amylopectin structure. Cassava (Manihot esculenta Crantz) is a starchy root crop used for human consumption as a staple food and industrial applications. Starch is synthesized by various isoforms of several enzymes. However, the function of starch branching enzymes (SBEs) in starch biosynthesis and mechanisms of starch regulation in cassava have not been understood well. In this study, we aimed to suppress the expression of SBEs in cassava to generate starches with a range of distinct properties, in addition to verifying the functional characteristics of the SBEs. One SBE1, two SBE2, and one SBE3 genes were classified by phylogenetic analysis and amino acid alignment. Quantitative real-time RT-PCR revealed tissue-specific expression of SBE genes in the tuberous roots and leaves of cassava. We introduced RNAi constructs containing fragments of SBE1, SBE2, or both genes into cassava by Agrobacterium-mediated transformation, and assessed enzymatic activity of SBE using tuberous roots and leaves from these transgenic plants. Simultaneous suppression of SBE1 and SBE2 rendered an extreme starch phenotype compared to suppression of SBE2 alone. Degree of polymerization of 6-13 chains in amylopectin was markedly reduced by suppression of both SBE1 and SBE2 in comparison to the SBE2 suppression; however, no change in chain-length profiles was observed in the SBE1 suppression alone. The role of SBE1 and SBE2 may have functional overlap in the storage tissue of cassava. Simultaneous suppression of SBE1 and SBE2 resulted in highly resistant starch with increased apparent amylose content compared to suppression of SBE2 alone. This study provides valuable information for understanding starch biosynthesis and suggests targets for altering starch quality.
10.1007/s11103-021-01209-w
Hydrophobic starch nanocrystals preparations through crosslinking modification using citric acid.
Zhou Jiang,Tong Jin,Su Xingguang,Ren Lili
International journal of biological macromolecules
Biodegradable starch nanocrystals prepared by an acid treatment process were modified through crosslinking modification using citric acid as reactant by a dry reaction method. The occurrence of crosslinking modification was evaluated by Fourier transform infrared spectroscopy and swelling degree. X-ray diffraction, wettability tests and contact angle measurements were used to characterize the modified starch nanocrystals. It was found that the crosslinked starch nanocrystals displayed a higher affinity for low polar solvents such as dichloromethane. The surface of starch nanocrystals became more roughness after crosslinking modification with citric acid and the size decreased as revealed by scanning electron microscopy and dynamic light scattering results. XRD analysis showed that the crystalline structure of starch nanocrystals was basically not changed after the crosslinking modification with shorter heating time. The resulting hydrophobic starch nanocrystals are versatile precursors to the development of nanocomposites.
10.1016/j.ijbiomac.2016.06.082
Slowing the Starch Digestion by Structural Modification through Preparing Zein/Pectin Particle Stabilized Water-in-Water Emulsion.
Chen Jia-Feng,Guo Jian,Zhang Tao,Wan Zhi-Li,Yang Juan,Yang Xiao-Quan
Journal of agricultural and food chemistry
Slowing the digestion of starch is one of the dominant concerns in the food industry. A colloidal structural modification strategy for solving this problem was proposed in this work. Due to thermodynamic incompatibility between two biopolymers, water/water emulsion of waxy corn starch (WCS) droplets dispersed in a continuous aqueous guar gum (GG) was prepared, and zein particles (ZPs), obtained by antisolvent precipitation and pectin modification, were used as stabilizer. As the ratio of zein to pectin in the particles was 1:1, their wetting properties in the two polysaccharides were similar, which made them accumulate at the interface and cover the WCS-rich droplets. The analysis of digestibility curves indicated that a rapid (rate constant k: 0.145 min) and a slow phase ( k: 0.022 min) existed during WCS digestion. However, only one slow phase ( k: 0.019 min) was found in the WCS/GG emulsion, suggesting that this structure was effective in slowing starch digestion.
10.1021/acs.jafc.7b05501
Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro study.
Ye Jiangping,Liu Chengmei,Luo Shunjing,Hu Xiuting,McClements David Julian
Food research international (Ottawa, Ont.)
The rate and extent of starch hydrolysis in the digestive tract impacts blood glucose levels, which may influence an individual's susceptibility to diabetes and obesity. Strategies for decreasing starch digestibility are therefore useful for developing healthier foods. β-amylase is an exo-hydrolase that specifically cleaves α-1,4 glycosidic linkages of gelatinized starches. In this study, starch granules were disrupted by extrusion under different feed moisture conditions, and then subjected to β-amylolysis. The degree of starch gelatinization increased with increasing feed moisture content during extrusion, leading to faster β-amylolysis. The hydrolysis of in vitro starch digestion study was reduced for extruded samples treated with β-amylase, which was attributed to an increase in resistant starch (RS) after β-amylase treatment. Indeed, X-ray diffraction (XRD) indicated that the crystalline structure in the extruded starch was either partially or fully lost after β-amylase treatment. Similarly, Fourier transform infrared (FTIR) analysis indicated there was a higher level of amorphous regions in the starch after β-amylase treatment. Overall, our results suggest that enzymatic treatment of extruded starch with β-amylolysis reduces the ratio of crystalline-to-amorphous regions, which increases the level of resistant starch, thereby slowing down digestion. These results have important implications for the development of healthier starch-based foods.
10.1016/j.foodres.2018.06.002
The Comparison of Structural, Physicochemical, and Digestibility Properties of Repeatedly and Continuously Annealed Sweet Potato Starch.
Zhang Bo,Wu Hao,Gou Min,Xu Meijuan,Liu Yu,Jing Luzhen,Zhao Kun,Jiang Hao,Li Wenhao
Journal of food science
In order to investigate the varied effects of repeated annealing treatment (RANN) and continuous annealing treatment (CANN) on the structural, physicochemical, and digestibility properties of the sweet potato. The 75% starch-water suspensions were prepared and incubated at 65 °C for 8 cycles and 96 hr. The results exhibited that RANN and CANN did not influence the starch granules and polarization cross obviously. The crystal type of RANN and CANN starches still maintained A-type, while the relative crystallinity increased. The solubility, swelling power, peak viscosity and breakdown of RANN and CANN starches decreased, but the gelatinization transition temperatures, trough viscosity, final viscosity, setback, and pasting temperatures of starches increased after annealing treatments. Furthermore, RANN and CANN decreased the RS and RS + SDS contents with the increase of annealing cycles and time. The RANN was more effective in modification of the crystallinity, solubility, swelling power, pasting, gelatinization transition temperatures and enthalpy, and digestibility of starch before four times compared with the CANN ones. By and large, RANN may be a potential way for modification of structural, physicochemical and digestibility properties. PRACTICAL APPLICATION: The described RANN and CANN starch provide new ideas for the study of modified starch. Furthermore, this study revealed the mechanism of annealing treatment and it was concluded that the repeated annealing treatment could provide a new potential way for the modification of starch.
10.1111/1750-3841.14711
Carioca bean starch upon synergic modification: characteristics and films properties.
do Evangelho Jarine A,Biduski Barbara,da Silva Wyller M F,de Mello El Halal Shanise L,Lenhani Gabriela C,Zanella Pinto Vânia,Dias Alvaro R G,da Rosa Zavareze Elessandra
Journal of the science of food and agriculture
BACKGROUND:The use of damaged beans for starch isolation comprises an end-use alternative for a product that is not accepted by the consumer. For that reason, isolation and modification of Carioca bean starch should be explored and evaluated as a suitable source for biodegradable material. The present study aimed to evaluate the synergism of physical and chemical modifications on Carioca bean starch with respect to improving the properties of biodegradable films. A heat-moisture treatment (HMT) followed by oxidation by sodium hypochlorite was performed and vice versa. RESULTS:Synergism was noted in the starch properties compared to the single modification. When the oxidation was applied first, a higher amylose and carbonyl content was noted. HMT, isolated and as a second modification, caused a more pronounced effect on viscosity profile than the oxidized starch, with an increase in paste temperature and a decrease in viscosity, breakdown and final viscosity. CONCLUSION:The results obtained in the present study reflect a decrease in water vapor permeability, although a higher tensile strength was noted when oxidation was applied, as a single and as a first modification. © 2020 Society of Chemical Industry.
10.1002/jsfa.10637
Physicochemical properties and structure of modified potato starch granules and their complex with tea polyphenols.
Li Hua,Zhai Fengyan,Li Jianfeng,Zhu Xuanxuan,Guo Yanyan,Zhao Beibei,Xu Baocheng
International journal of biological macromolecules
The physicochemical, rheological properties and structure of potato starch and starch-tea polyphenols (TPs) complex modified by enzyme and alcohol was investigated in this study. Cavities on the modified starch granules and morphology change could be investigated by SEM, while significant birefringence observed in complete granules by polarizing light microscope, but disappeared in crashed starch. TPs inhibited the aggregation of amylose and retrogradation of starch-TPs complex, resulting in the decrease of gel strength, and the increase of viscosity and gelatinization stability of starch granules. Fourier transform infrared (FT-IR) spectra showed that intramolecular hydrogen bond could be formed between TPs with modified starch, and the hydrogen bond force formed by starch and TPs was stronger than that between starch molecules. X-ray diffraction (XRD) analysis revealed that three modification methods did not change the crystalline structure of starch, but new diffraction peaks appeared in the four starch-TPs complex, suggesting that the hydrogen bond was incurred by interaction between TPs and amylose to form V-type crystalline. These results demonstrated that the complex formed by TPs and native/modified potato starch could be used in food industrial applications due to the inhibition of starch retrogradation.
10.1016/j.ijbiomac.2020.10.209
Modification in physicochemical, structural and digestive properties of pea starch during heat-moisture process assisted by pre- and post-treatment of ultrasound.
Food chemistry
Ultrasound is increasingly used for physicochemical modification of food systems as a green technology. Effects of heat-moisture treatment (HMT) assisted by pre- and post-treatment of ultrasound on physicochemical, structural and digestive properties of pea starch was investigated. Pea starch maintained the original morphology and C-type of crystalline after ultrasound treatment (UT), but 4 h or more of HMT and HMT assisted by UT changed the crystalline from C-type to A-type. All treatments decreased the crystallinity, molecular weight, swelling power and solubility at 70-90 °C, and elevated the content of resistant starch. Moreover, HMT assisted by pretreatment of UT was found to increase the viscosity and high-temperature stability of starch paste compared with others by the orderly combined effect of UT-induced depolymerization and HMT-induced depolymerization and rearrangement of starch chains. These results may promote the appropriate use of ultrasound in food industries and the production of starch materials for potential applications.
10.1016/j.foodchem.2021.129929
Biological modification of pentosans in wheat B starch wastewater and preparation of a composite film.
BMC biotechnology
BACKGROUND:Petrochemical resources are becoming increasingly scarce, and petroleum-based plastic materials adversely impact the environment. Thus, replacement of petroleum-based materials with new and effective renewable materials is urgently required. RESULTS:In this study, a wheat pentosan-degrading bacterium (MXT-1) was isolated from wheat-processing plant wastewater. The MXT-1 strain was identified using molecular biology techniques. The degradation characteristics of the bacteria in wheat pentosan were analyzed. The results show that wheat pentosan was effectively degraded by bacteria. The molecular weight of fermented wheat pentosan decreased from 1730 to 257 kDa. The pentosan before and after the biological modification was mixed with chitosan to prepare a composite film. After fermentation, the water-vapor permeability of the wheat pentosan film decreased from 0.2769 to 0.1286 g mm (m h KPa). Results obtained from the Fourier-transformed infrared experiments demonstrate that the wave number of the hydroxyl-stretching vibration peak of the membrane material decreased, and the width of the peak widened. The diffraction peak of the film shifted to the higher 2θ, as seen using X-ray diffraction. The cross-section of the modified composite membrane was observed via scanning electron microscopy, which revealed that the structure was denser; however, no detectable phase separation was observed. These results may indicate improved molecular compatibility between wheat pentosan and chitosan and stronger hydrogen bonding between the molecules. Given the increased number of short-chain wheat pentosan molecules, although the tensile strength of the film decreased, its flexibility increased after fermentation modification. CONCLUSION:The findings of this study established that the physical properties of polysaccharide films can be improved using strain MXT-1 to ferment and modify wheat pentosan. The compatibility and synergy between pentosan and chitosan molecules was substantially enhanced, and hydrogen bonding was strengthened after biological modification. Therefore, modified pentosan film could be a potential candidate material for edible packaging films.
10.1186/s12896-022-00734-w