INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2016
·
IF 3.138
Hui Guo,Yi Tang,Yang Yu,Lu Xue,Jun-qing Qian
Enzyme immobilized on magnetic particles can be used as efficient recoverable biocatalysts under strong magnetic response. To enable re-use of enzyme, modified Fe 3 O 4 particles were used as carrier to immobilize α-amylase in this paper. Firstly, the surface of Fe 3 O 4 particles were coated with amino groups by direct using TEOS (tetraethoxysilane) followed by treatment with APTES (3-aminopropyltriethoxysilane) and then carboxylated by reacting it with succinic anhydride. In addition, the effect of the immobilization condition on enzyme activity recovery and immobilization efficiency were investigated. The results showed that the optimal immobilization occurred under following conditions: pH 5.5, 40 °C, enzyme concentration of 20 mg mL −1 , reaction time for 36 h. Using immobilized α-amylase as biocatalyst, the optimum pH and temperature for hydrolysis were observed to be 6.5 and 60 °C. The kinetics of hydrolysis reaction were studied using Michaelis–Menten equation. The affinity constant ( K m ) and maximum reaction rate ( v max ) of magnetic particles immobilization α-amylase (MPIA) was 0.543 mg mL −1 and 1.321 mg min −1 compared to those of 0.377 mg mL −1 and 6.859 mg min −1 of free enzyme. After immobilization, enzymatic activity, storage stability, thermo-stability, and reusability of MPIA were found superior to those of the free one. MPIA maintained 86% enzyme activity after 30 days and maintained 78% enzyme activity after recycling six times.
研究领域:
生物化学
·
酶工程
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PubMed
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 20
·7154
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IF 4.6
Nasir Mehmood Khan,Misbah Uddin,Ebenezer Ola Falade,Farman Ali Khan,Jian Wang,Muhammad Shafique,Reem M. Alnemari,Maram H. Abduljabbar,Shujaat Ahmad
In this research, we focused on the production of amylose–lipid nanocomposite material (ALN) through a green synthesis technique utilizing high-speed homogenization. Our aim was to investigate this novel material’s distinctive physicochemical features and its potential applications as a low-glycemic gelling and functional food ingredient. The study begins with the formulation of the amylose–lipid nanomaterial from starch and fatty acid complexes, including stearic, palmitic, and lauric acids. Structural analysis reveals the presence of ester carbonyl functionalities, solid matrix structures, partial crystallinities, and remarkable thermal stability within the ALN. Notably, the ALN exhibits a significantly low glycemic index (GI, 40%) and elevated resistance starch (RS) values. The research extends to the formulation of ALN into nanocomposite hydrogels, enabling the evaluation of its anthocyanin absorption capacity. This analysis provides valuable insights into the rheological properties and viscoelastic behavior of the resulting hydrogels. Furthermore, the study investigates anthocyanin encapsulation and retention by ALN-based hydrogels, with a particular focus on the influence of pH and physical cross-link networks on the uptake capacity presenting stearic-acid (SA) hydrogel with the best absorption capacity. In conclusion, the green-synthesized (ALN) shows remarkable functional and structural properties. The produced ALN-based hydrogels are promising materials for a variety of applications, such as medicine administration, food packaging, and other industrial purposes.Keywords:amylose–lipid nanocomposite;hydrogel;rheology;glycemic index (GI);absorption capacity
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高影响因子
CARBOHYDRATE POLYMERS
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2022
·
IF 10.723
Yi Jiang,Shahid Ahmed Junejo,Xiangze Jia,Bin Zhang,Xiong Fu,Qiang Huang
Starch cryogel is a potential material for oil absorption. This study provided a facile and convenient polyelectrolyte-based preparation strategy of starch cryogel, in which the structural properties of the cryogel were regulated by amylose content and pre-freezing without long-time retrogradation. Sodium laurate was used as a guest model to form starch-fatty acid salt complex (polyelectrolyte). The amount of amylose content and sodium laurate added led more polyelectrolytes, significantly increased V-type crystallinity from 3.72 % to 22.40 % and complexing index from 4.32 % to 28.48 %. As the uniform pore structure improved the oil absorption ability of starch cryogel, the starch cryogel prepared by waxy maize starch followed by quick pre-freezing showed the highest specific surface area (9.87 m 2 /g) and oil absorption capacity (32.94 g/g). Our findings suggest that polyelectrolyte properties have great potential in the preparation of starch-based cryogels, which could be applied in the design of novel starch-based porous materials.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Wendong Li,Shenglin Sun,Zhengbiao Gu,Li Cheng,Zhaofeng Li,Caiming Li,Yan Hong
The effects of endogenous proteins on the gelatinization behavior and digestibility of waxy corn flour (WCF), normal corn flour (NCF) and high amylose corn flour (HCF) were systematically investigated. Microscopic characteristics showed that the proteins surrounded multiple starch granules, which led to an increase in the particle size of the corn flour, but no significant change in the relative crystallinity. Small angle x-ray scattering experiments during pasting revealed that the starch granules of NCF remained compact, while WCF and HCF were relatively loose. Carbon-13 nuclear magnetic resonance spectroscopy ( 13 C NMR) showed that the proteins retained the helical structure of starch allowing NCF to have a higher Resistant starch(RS) content. The presence of protein led to a decrease in swelling power, viscosity, and in vitro digestibility of starch, and a noticeable increase in gelatinization temperature and thermal stability . RS increased most significantly in NCF from 3.86 % to 15.27 %. The effect of protein on the water activity of starch with different amylose contents after pasting was also inconsistent. This study will contribute to the understanding of the interaction between starch and protein in corn flours with different amylose contents and contribute to the development of corn flours.
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
·
IF 5.895
Cuiping Wang,Chen Chao,Jinglin Yu,Les Copeland,Yongchun Huang,Shujun Wang
The aim of the present study was to reveal the mechanisms underlying the formation of ternary complexes with a model system of amylose (AM), lauric acid (LA), and β-lactoglobulin (βLG) using experimental studies and molecular dynamics (MD) simulations. Experimental analyses showed that hydrophobic interactions and hydrogen bonds contributed more than electrostatic forces to the formation of the AM−LA–βLG complex. MD simulations indicated that interactions between AM and βLG through electrostatic forces and hydrogen bonds, and to a less extent van der Waals forces, and interactions between AM and LA through van der Waals forces, were mostly responsible for complex formation. The combination of experimental results and MD simulations has provided new mechanistic insights and led us to conclude that hydrophobic interactions, van der Waals forces between AM and LA, and van der Waals forces and hydrogen bonds between AM and βLG were the main driving forces for the formation of the AM–LA−βLG complex.
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COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2026
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IF 5.4
Yanling Hao,Qixiang He,Yuxue Zhou,Yuyi Huang
In order to pursue high performances of starch-based composite films, three types of corn starch, normal corn starch (CS) and high amylose corn starches with 50 % (G50) and 68 % (G68) of amylose contents, were chosen to independently blend with polyvinyl alcohol (PVA) to prepare composite films with the aid of glycerol via the solution casting method, using glutaraldehyde as a chemical cross linker, focusing on the impact of amylose content on mechanical and physicochemical properties of composite films. Three types of starch presented various film forming behavior and the higher amylose content reinforced intermolecular cross-linking inducing the enhanced strength and brittleness and water resistance of films. For starch films without PVA, G68 and G50 films possessed 2.68 and 3.60 times of tensile strength as CS film. Blending PVA into starch significantly promoted the flexibility of all the films and suppressed hydrophilicity of films. The elongation at break of CS, G50 and G68 films blended 30 % PVA were increased by 13.10, 16.67 and 14.13 times, respectively. With the increase of PVA proportion, the tensile strength of CS films enhanced but that of G50 and G68 films decreased. It revealed a hierarchy in intermolecular cross-linking strength: amylose-amylose > amylose-PVA > amylopectin-PVA > amylopectin-amylopectin. Three types of starch composite films blended with 30 % PVA exhibited integrated structures and improved mechanical properties and water resistance, accompanying antimicrobial activity. The optimal tensile strength and water vapor permeability performed in G50 film were 21.80 MPa of and 4.10 × 10 −10 g m −1 s −1 Pa −1 , respectively. G68 film had suboptimal strength and water resistance. Incorporating of more than 30 % PVA was adverse to component compatibility and the integrity of three types of starch-PVA composite films, weakening the strength and water resistance of films.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Zijun Yu,Zhijie Zhu,Juan Tang,Wenjing Li,Xu Chen
This study implemented a combined approach of pullulanase debranching and gradient ethanol precipitation to rapidly develop recrystallized starch with high resistance to amylase. With the ethanol concentration increased, the morphology transformed from amorphous aggregates (Et0%, EtX% represents the precipitate obtained under X% ethanol treatment) to spherical structures (Et40% and Et50%) and stacking crystalline layer (Et60% and Et70%). This process was accompanied by a decrease in the average degree of polymerization of the sample, and the relative crystallinity of recrystallized starch increased from 10.34% to 45.97%. Notably, Et60% and Et70% groups exhibited an A-type crystalline structure, in sharp contrast to the B-type crystal observed in the other groups. This was likely because shorter chains were precipitated under high-concentration ethanol, which subsequently formed more dense monoclinic crystals. Importantly, Et70% group demonstrated 26.42% increase in resistant starch content compared with the debranched starch, which may be attributable to its more ordered crystalline structure.
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高影响因子
MOLECULES
·
2021
·Vol. 26
·期 13
·3999
·
IF 4.412
Huiyuan Luo,Fuping Dong,Qian Wang,Yihang Li,Yuzhu Xiong
The performance of hydrogels prepared with traditional natural starch as raw materials is considerable; the fixed ratio of amylose/amylopectin significantly limits the improvement of hydrogel structure and performance. In this paper, starch hydrogels were prepared by physical blending and chemical grafting, with the aid of ultrasonic heating. The effects of different amylose/amylopectin ratios on the microstructure and water retention properties of starch hydrogels were studied. The results show that an increase in amylopectin content is beneficial to improve the grafting ratio of acrylamide (AM). The interaction between the AM grafted on amylopectin and amylose molecules through hydrogen bonding increases the pores of the gel network and thins the pore walls. When the amylopectin content was 70%, the water absorption (swelling 45.25 times) and water retention performance (16 days water retention rate 44.17%) were optimal. This study provides new insights into the preparation of starch-based hydrogels with excellent physical and chemical properties.Keywords:ultrasonic chemistry;hydrogel;starch;porous structure;water-retaining
研究领域:
材料科学
·
生物化学
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高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Sheng Geng,Xiaoling Liu,Hanjun Ma,Benguo Liu,Guizhao Liang
For Pickering emulsifying effect, starch must be subjected to the pretreatments of acid hydrolysis, esterification, which are complicated and eco-unfriendly. In this study, a practical and green strategy to fabricate Pickering emulsion gels with dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles was introduced for the first time. The DMY content in composite particles and the amount of addition of composite particles had obvious synergistic effect on the formation and properties of emulsion gels. The obtained emulsion gels were not sensitive to ionic strength, which could be attributed to emulsifying capacity and viscosity effect of composite particles. The spectral analysis confirmed the presence of DMY/amylose host-guest supramolecules. The molecular simulation of the supramolecular complexes in the oil-water system indicated that these complexes could spontaneously aggregate and anchor to the oil-water interface, reducing the interfacial tension. Based on experimental and theoretical results, the multi-scale relationship of “molecular interaction–particle characteristics–gel properties” was established.
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高影响因子
Polymers
·
2022
·Vol. 14
·期 24
·5550
·
IF 4.967
Xinqing Wang,Zhenhua Huang,Zhaoyang Niu,Fangping Chen,Changsheng Liu
In recent years, with the development of green environmental protection, starch film has become of interest due to the wide availability of sources, low price, and biodegradability. Amylose/polyvinyl alcohol (PVA) blend films crosslinked with different amounts of glutaraldehyde (GLU) were prepared by a solution casting method. The cross-linking degree, water sorption, tensile property, crystallization and section morphology of the films were examined. With the increase in glutaraldehyde concentration, the cross-linking degree of the blend film was improved. The wide-angle X-ray scattering (WAXS) result indicated that cross-linking hindered the crystallization of film. The section morphology of films was examined by scanning electron microscope (SEM). The results showed that the cross-linking degree of amylose film improved while the crystallinity decreased with the increase in glutaraldehyde content. Cross-linking had no obvious effect on the water sorption property of the blend films. The cross-linking modification significantly enhanced the tensile strength and Young’s modulus, while it reduced the elongation at break of the blend films. It was found that the film with 0.5 wt % glutaraldehyde possessed the best performance: the tensile strength increased by 115%, while the elongation at break decreased by 18% even at high relative humidity (RH) of 90% compared to non-crosslinked films. The developed amylose/PVA blend films have promising application prospects as agricultural mulch films and packaging materials.Keywords:high content of amylose;amylose/PVA blend film;crosslinking;mechanical property;starch
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Zijun Liu,Nan Deng,Shunjing Luo,Chengmei Liu,Xiuting Hu
Fermentation of resistant starch from the starch-ferulic acid inclusion complex, one representative of the starch-polyphenol inclusion complex, was investigated in this study. It was found that this complex-based resistant starch, high-amylose corn starch and the mixture of ferulic acid and high-amylose corn starch were mainly utilized at the initial 6 h as indicated by the gas production and pH. Besides, the supplement of high-amylose corn starch, the mixture and the complex promoted production of short-chain fatty acids (SCFAs), reduced the ratio of Firmicutes/Bacteroidetes (F/B) and selectively stimulated the proliferation of some beneficial bacteria. Specifically, the production of SCFAs in the control and high-amylose starch, mixture and complex groups was 29.33 mM, 140.82 mM, 144.12 mM, and 167.4 mM after fermentation for 48 h, respectively. Moreover, the F/B ratio of those groups was 1.78, 0.78, 0.8 and 0.69, respectively. These results suggested that the supplement of the complex-based resistant starch led to the most SCFAs and the lowest F/B ratio ( P < 0.05). Moreover, the complex group had the largest abundance of beneficial bacteria, including Bacteroides , Bifidobacterium and Lachnospiraceae_UCG-001 ( P < 0.05). In summary, the resistant starch from the starch-ferulic acid inclusion complex exhibited stronger prebiotic activity than high-amylose corn starch and the mixture.
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Food Hydrocolloids for Health
·
2022
·
IF 0
Zhi-Hua Zhang,Zhi-Yu Gu,Meng-Fan Li,Shan Liang,Zhi Huang,Min-Hua Zong,Xiao-Ling Wu,Wen-Yong Lou
Polysaccharide based emulsions have received considerable attention due to their biodegradability, biocompatibility and food-safety. In this study, oxidized high-amylose starch (OHAS) is adopted for stabilization of oil-in-water (O/W) emulsion. Results showed that OHAS with oxidation degree of 90% (DO90-OHAS) exhibited higher wettability with three-phase contact angle of 70.6°. The obtained emulsion was stable within a wide range of different solution condition, with pH ranging from 3 to 7, salt concentration as high as 1.0 M and temperature ranging from -25 to 80 ℃. The gel-like network structure of DO90-OHAS effectively stabilized the emulsion and prevented the aggregation of oil droplets under different pH, as evidenced by confocal laser scanning microscopy (CLSM) observation. Furthermore, DO90-OHAS based emulsion prepared at different pH showed satisfactory long-term storage stability (up to 30 days). The fabricated emulsion was utilized for encapsulation of hydrophobic bioactive substances, with ∼72.5% encapsulation efficiency for β -carotene. The DO90-OHAS based emulsion enabled the controlled-release of β -carotene in vitro , with antioxidant activity maintained ∼50% of initial activity when exposed to elevated temperature (80°C). This research may provide a new avenue for OHAS based Pickering emulsions preparation and bioactive components delivery.
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