CARBOHYDRATE POLYMERS
·
2021
·
IF 9.381
Jing Du,Yan Hong,Li Cheng,Zhengbiao Gu,Zhaofeng Li,Caiming Li
Acetylated acid-ethanol hydrolyzed (AHS) and acetylated debranched starch (ADS) were investigated as prospective nanocarriers . Both acid-ethanol hydrolysis and debranching decreased the molecular weight and viscosity of starch. Acid-ethanol hydrolyzed starch remained the original microstructure, which was confirmed by results of scanning electron microscopy. New absorption peaks in FTIR spectra of starch confirmed the occurrence of acetylation . The substitution degree (DS) of ADS could reach up to 1.18, while that of AHS could be improved by increasing the ethanol concentration. The developed nanoparticles showed uniform spherical structure and the size of that approximated 180–260 nm. The critical micelle concentration was 0.049 mg/mL, and the shift in fluorescence spectra confirmed the interaction between starch and curcumin . These results indicate show that high DS of AHS and ADS could be used as a potential carrier for curcumin delivery.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Yuqian Liu,Jinguang Liu,Jing Kong,Rui Wang,Min Liu,Padraig Strappe,Chris Blanchard,Zhongkai Zhou
Considering that the content of resistant starch (RS) in original starch is very low, chemical modification is one of choices to increase RS level for enhancing its application. The current study applied debranched waxy maize starch (DBS) to produce a citrate-esterified debranched starch (CADS) and investigated impact of the modification on RS formation. Native starch was also citrate esterified without debranching treatment as the control (CANS). Physicochemical and digestion properties of each sample were characterized, and the results indicated an absorption at 1724 cm −1 in FTIR spectrum was determined in either CADS or CANS, indicating the occurrence of the esterification . Debranching of starch molecules led to a higher degree of substitution (DS) of 0.793 for CADS than CANS. Furthermore, re-association of debranched starch achieved a B type crystalline pattern rather than an A type from its native starch granules. Esterification greatly destroyed crystalline regions until completely disappeared in CADS. The loss of crystalline region was highly consistent with the absence of endothermic peak both in CADS and CANS as revealed by DSC. Hydrolysis rate and digestibility of each sample followed the order: native starch > DBS > CANS > CADS, which may indicate that the introduction of the citric anhydride onto the starch molecules led to an increased space steric hindrance that delayed the enzyme contacting within glucosidic bonds. It could be the first report to prepare a citrate-esterified debranched starch with a higher resistance to amylolysis, and the current investigation may highlight a potent to produce a starch derivative with a higher RS content.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Changyue Deng,Tiantian Zhang,Xiumei Zhang,Tingting Gu,Li Xu,Zhenyu Yu,Mingming Zheng,Yibin Zhou
Alcohol solution is a cheap, simple, and effective precipitating solvent frequently used for separating debranched starch (DBS), yet little is known about the precipitation mechanism of DBS by different alcohols. This study precipitated DBS from pullulanase-hydrolyzed starch using ethanol, n-butanol, and isopentanol. The multiscale structures of DBS were characterized, including chain length, single/double helix, and crystalline. The chain conformation and precipitation mechanism of DBS in different alcohols was investigated using molecular dynamics (MD) simulation. DBS precipitated by n-butanol contained the largest proportion of short chain (DP6–24, 83.2 %), the highest V-type crystallinity (21.1 %), and the largest single-helix content (24.7 %). A single helix conformation of DBS chain was determined in alcohols, where alcohol molecules entered the helix cavity. Intra/inter-molecular hydrogen bonds stabilized the helix, with a large number of hydrogen bonds leading to strong molecular interaction and stable helical structure. The solvent accessible surface area of DBS chain decreased by 7.88–19.32 % in alcohols, and the radial distribution function revealed that the first solvent layer of DBS chain at 0.29 nm was closely related to hydrogen bonding. This study provides a basis for the choice of precipitation solvent for preparing DBS with different chain lengths and physicochemical properties.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
ACS Sustainable Chemistry & Engineering
·
2019
·
IF 6.97
Yang Qin,Jinpeng Wang,Chao Qiu,Yao Hu,Xueming Xu,Zhengyu Jin
The versatility of debranched starch nanoparticles (DBS-NPs) has attracted considerable attention from the food, agricultural, and cosmetic industries. The aim of this study was to investigate the effect of DBSs with low (DP < 10), moderate (10 > DP < 20), and high (20 > DP < 25) DPs (where DP represents the degree of polymerization), as well as reaction temperatures (25, 60, and 90 °C) on size, morphology, crystal structure, and digestibility of the refined DBS-NPs via nanoprecipitation. Spherical DBS-NPs with a controlled size of 40–200 nm were obtained; no nanoparticles were observed when the average DP was <10. The relative crystallinity increased from 11.1% to 71.6% as the increasing the average DP increased. When the microsized DBSs were converted to nanoscale DBSs, the rapidly digestible starch levels of the DBS-NPs decreased, and the DBS-NPs showed remarkable increase in the sum of slowly digestible starch and resistant starch contents, compared to the responding DBS. Furthermore, the maximum encapsulation efficiency of curcumin in DBS-NPs reached up to 92.49%. The antioxidant and antibacterial activities of curcumins in DBS-NPs were enhanced significantly, and their antioxidant stability was improved markedly when exposed to UV light or heat treatments.
研究领域:
食品科学
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生物化学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Qing Liu,Fang Li,Na Ji,Lei Dai,Liu Xiong,Qingjie Sun
Natural amphiphilic polymer micelles are of great interest as a carrier of hydrophobic functional ingredients due to their relatively easy synthesis, biocompatibility, and extensive sources. This study modified debranched starch (DBS) with acetic anhydride to introduce the hydrophobic acetyl group, and micelles were then obtained through the self-assembly of acetylated debranched starch (ADBS). The degree of substitution (DS) and the structural and thermal properties of ADBS were systematically investigated; the maximum DS value was 0.17. Proton nuclear magnetic resonance spectra of ADBS confirmed the presence of acetyl methyl protons, and Fourier transform infrared spectra exhibited a new absorption band of carbonyl C = O vibration at 1730 cm −1 due to the introduction of acetyl. The developed micelles were mostly spherical, and the particle size was about 50–100 nm. The critical micelle concentration was 0.45 mg/mL. Curcumin was incorporated into the micelles successfully, and the curcumin-loaded micelles exhibited sustained release properties in simulated gastric and intestinal fluids.
研究领域:
食品科学与工程
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生物材料学
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产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 10
·1442
·
IF 5.561
Yamei Wang,Yixiong Tian,Xiaofeng Ban,Caiming Li,Yan Hong,Li Cheng,Zhengbiao Gu,Zhaofeng Li
Amylo-α-1,6-glucosidase (EC 3.2.1.33, AMY) exhibits hydrolytic activity towards α-1,6-glycosidic bonds of branched substrates. The debranching products of maltodextrin, waxy corn starch and cassava starch treated with AMY, pullulanase (EC 3.2.1.41, PUL) and isoamylase (EC 3.2.1.68, ISO), were investigated and their differences in substrate selectivity and debranching efficiency were compared. AMY had a preference for the branched structure with medium-length chains, and the optimal debranching length was DP 13–24. Its optimum debranching length was shorter than ISO (DP 25–36). In addition, the debranching rate of maltodextrin treated by AMY for 6 h was 80%, which was 20% higher than that of ISO. AMY could decompose most of the polymerized amylopectin in maltodextrin into short amylose and oligosaccharides, while it could only decompose the polymerized amylopectin in starch into branched glucan chains and long amylose. Furthermore, the successive use of AMY and β-amylase increased the hydrolysis rate of maltodextrin from 68% to 86%. Therefore, AMY with high substrate selectivity and a high catalytic capacity could be used synergistically with other enzyme preparations to improve substrate utilization and reduce reaction time. Importantly, the development of a novel AMY provides an effective choice to meet different production requirements.Keywords:amylo-α-1,6-glucosidase;substrate selectivity;pullulanase;isoamylase;debranching efficiency
研究领域:
生物化学
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酶学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 23
·3779
·
IF 5.561
David Mahoudjro Bodjrenou,Xin Li,Wei Chen,Yi Zhang,Baodong Zheng,Hongliang Zeng
The effects of pullulanase debranching combined with autoclaving (PDA) at various debranching times (0 h, 5 h, 10 h, 15 h, 20 h, and 25 h) and 121 °C/20 min of autoclave treatment on the structural and physicochemical characteristics of purple sweet potato (Jinshu No.17) starch were investigated. The results indicated that the native starch (NS) was polygonal, round, and bell-shaped with smooth surfaces. After debranching treatment, the surface of the starch samples became rough and irregular. The molecular weight became smaller after treatments. X-ray diffraction C-type pattern was transformed into a B-type structure in treated samples with increased relative crystallinity.13C NMR indicated an increased propensity for double helix formation and new shift at C1, 3, 5 region compared to NS. The apparent amylose content was 21.53% in the NS. As the swelling power decreased, the percentage of soluble solids increased and different thermal properties were observed. A higher yield of the resistant starch (RS) was observed in all treated starch except PDA 25 h. The findings of our study reveal that a combination of pullulanase debranching time (15 h) and autoclaving (121 °C for 20 min) is a great technique that can be used to produce a higher amount of resistant starch in the Jinshu No.17 starch.Keywords:purple sweet potato resistant starch;pullulanase debranching;autoclave treatment;structural characteristics;physicochemical properties
研究领域:
食品科学
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淀粉化学
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生物技术
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Yunfei Ge,Yu Shi,Yunjiao Wu,Chunhong Wei,LongKui Cao
Currently, the preparation methods and basic physicochemical properties of starch-FA complexes have been widely studied; however, no in-depth research on the regulatory mechanism of the digestive properties of debranched starch-unsaturated FA complexes has been conducted. Therefore, six fatty acids with different carbon chains and different degrees of unsaturation were complexed with de-branched millet starch in this research, using the microwave method. Microwave millet starch-linoleic acid complex (MPS-LOA) had the highest resistant starch (RS) content, and the structure and physicochemical properties of MPS-LOA were determined using various molecular techniques. The results indicate that MPS-LOA had a resistant starch (RS) content of 40.35% and the most notable fluorescence. The characteristic UV peaks of MPS-LOA were blue-shifted, and new IR peaks appeared. The crystalline structure changed to V-type crystals, the crystallinity increased, and the molecular weight decreased. The enthalpy and coagulability of MPS-LOA increased, and the swelling force decreased. Additionally, MPS-LOA showed enhanced α-glucosidase and α-amylase inhibition, and in-vitro hydrolysis kinetics analysis of MPS-LOA showed a hydrolysis index of 53.8 and an extended glycemic index (eGI)I of 54.6, indicating a low eGI food suitable for consumption by people with type II diabetes. These results provide a theoretical basis for the preparation of amylopectin- and starch-based foods with an anti-enzyme structure and a low glycemic index (GI).
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Wenhao Xiao,Mingyue Shen,Yanming Ren,Huiliang Wen,Jinwang Li,Liyuan Rong,Wenmeng Liu,Jianhua Xie
This study aimed to investigate the effects of debranched waxy corn starch (DWCS) on the pasting, rheological, gelatinization, and microstructural properties of native corn starch (NCS). Pasting properties showed a linear decrease (R 2 > 0.98) in peak, trough, breakdown, setback and final viscosity after replacing NCS with DWCS. However, the stability ratio, peak time and peak temperature linearly increased. This could be explained that DWCS competed with NCS for water, thereby inhibiting NCS gelatinization process. The introduction of DWCS decreased the consistency coefficient ( K ) while increased the flow behavior index ( n ) of NCS gels. The gel hardness of NCS gels decreased linearly ( R 2 = 0.98) with increasing DWCS fraction, while the adhesiveness gradually increased. Moreover, DWCS could effectively reduce the values of short-range ordered degree and relative crystallinity. Scanning electron microscopy revealed that a more disordered structure was appeared when DWCS was added to the NCS gel. Overall, this study reveals that DWCS is an effective agent for altering and regulation the physicochemical and structural properties of NCS.
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Yuhan Jia,Lingyan Kong,Bin Zhang,Xiong Fu,Qiang Huang
High internal phase emulsions (HIPEs) stabilized by debranched starch-capric acid (DBS-CA) complex nanoparticles were fabricated and their performance was evaluated. DBS-CA was prepared through enzymatic debranching and solid encapsulation methods, and displayed V-type crystalline structure. Contact angle measurements show enhanced hydrophobicity of DBS-CA compared to native starch. The DBS-CA nanoparticles have an average size of 463.77 nm and tended to be aggregating as analyzed by scanning electron microscope and dynamic light scattering particle size analysis. When used as a particulate emulsifier, DBS-CA could stabilize HIPEs with oil volume fraction as high as 80%. The HIPEs showed pH-dependent properties; good storage stability and mechanical strength were achieved within pH range from 3 to 11, especially under alkaline conditions. It was proposed that smaller particle size and higher surface charging were responsible for the more tightly connected gel structure and thus their performance. This study demonstrates a novel approach to fabricate food-grade Pickering HIPEs, which may have many promising potential applications in the food industry.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PROCESS BIOCHEMISTRY
·
2020
·
IF 2.952
Lili Wang,Xun Zhang,Jin Xu,Qiang Wang,Xuerong Fan
We performed a dual-modification of starch via debranching and graft copolymerization to improve its adhesion to fibers. We synthesized the partly debranched starch-g-poly(2-acryloyloxyethyl trimethyl ammonium chloride) (PDS-g-PATAC) using horseradish peroxidase in the presence of hydrogen peroxide and acetylacetone. PDSs of different molecular structures were prepared by debranching waxy cornstarch for different periods of time. With increasing debranching time, the degree of hydrolysis of PDS increased from 0.85 % (10 min) to 1.13 % (30 min), while the degree of branching decreased from 8.37 % to 7.99 %. Fourier transform infrared analysis confirmed that ATAC units had been successfully grafted onto the starch (debranched or not debranched). The degree of substitution (DS) and grafting ratio (GR) of the PDS-g-PATACs were characterized by 1 H nuclear magnetic resonance. The DS and GR of grafted starches positively related with debranching time. Thermogravimetry-differential thermogravimetry analysis showed that grafted starch had lower thermal stability than ungrafted starch. The adhesion of PDS-g-PATAC to polyester/cotton yarns was evaluated. The PATAC chains grafted onto the starch enhanced the adhesion of starch to polyester/cotton yarn. The grafted starch produced from the copolymerization of PDS (after debranching for 10 min), exhibited the strongest adhesion to polyester/cotton yarn with a resulting tensile strength of 98.20 N.
研究领域:
材料科学
·
生物催化
·
纺织化学
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产品关联
DOI
高影响因子
STARCH-STARKE
·
2023
·
IF 2.3
Yunchun Wang,Zeyu Wu,Yanting Lin,Ailing Hui,Han Tao,Alia Shah,Qingsong Liu,Jianwen Li,Shengnan Li,Hao Liu,Wencheng Zhang
In this study, the effects of chain length distribution and drying methods on the structural properties and in vitro digestibility of resistant starch (RS) are investigated. Rice starch is debranched at 10% w/w solid concentrations, incubated at 60 °C, and further subjected to freeze drying and oven drying treatment to obtain debranched starch (DBS). The chain length distribution shows that DBS (the degree of polymerization [DP] = 19.52 ± 0.13) has a high proportion of B1 and B2 chains (DP13-36) and a narrow chain length distribution. In addition, the results of scanning electron microscopy (SEM) show that the oven-dried samples have denser structures and larger particle morphology compared to samples prepared by freeze-drying. In FTIR, LCM-Raman and X-ray diffraction patterns, debranched starch supernatant fraction 1 (DBSS1) exhibit higher short-range molecular order and crystallinity than other samples. Digestibility analysis shows that DBSS1 with narrow chain length distribution (DP13-36) promotes the high content of RS formation and oven drying is more favorable for RS formation than freeze drying (RS DBSFS1 = 79.69 ± 5.09% and RS DBSOS1 = 84.17 ± 0.17%). This suggests that the proper narrow chain length distribution is conducive to the formation of ordered structure and an increase in resistance. Oven drying provides a larger starch particle size, which facilitates resistance to digestion.
研究领域:
食品科学
·
淀粉化学
·
营养学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）