Barley starch behavior in the presence of rutin under subcritical water conditions

Ekaette, Idaresit; Saldaña, Marleny D.A.

doi:10.1016/j.foodhyd.2019.105421

Cited by 11 publications

(7 citation statements)

References 62 publications

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“…The slowdown might be due to C3G-dependent combining of two amylose molecules. Some flavonoids have been reported to be able to combine two amylose molecules 15 , 20 , 21 .…”

Section: Resultsmentioning

confidence: 99%

Further slowing down of hydrolysis of amylose heated with black soybean extract by treating with nitrite under gastric conditions

Takahama

Hirota

2022

Sci Rep

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Black soybean (BSB), which contains cyanidin-3-O-glucoside (C3G) and procyanidins, is cooked with rice in Japan. The color of the cooked rice is purplish red due to the binding of C3G and reddish oxidation products of procyanidins. These components can slowdown pancreatin-induced hydrolysis of amylose more significantly than the hydrolysis of amylopectin, and can react with nitrous acid in the stomach. This manuscript deals with the effects of nitrous acid on pancreatin-induced hydrolysis of amylose heated with BSB extract. The hydrolysis of amylose heated with BSB extract was slow, and the slowdown was due to the binding of C3G/its degradation products and degradation products of procyanidins. The amylose hydrolysis was slowed down further by treating with nitrite under gastric conditions. The further slowdown was discussed to be due to the binding of the products, which were formed by the reaction of procyanidins with nitrous acid, to amylose. In the products, dinitroprocyanidins were included. In this way, the digestibility of amylose heated with BSB extract can be slowed down further by reacting with nitrous acid in the stomach.

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“…The slowdown might be due to C3G-dependent combining of two amylose molecules. Some flavonoids have been reported to be able to combine two amylose molecules 15 , 20 , 21 .…”

Section: Resultsmentioning

confidence: 99%

Further slowing down of hydrolysis of amylose heated with black soybean extract by treating with nitrite under gastric conditions

Takahama

Hirota

2022

Sci Rep

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“…As a mechanism of the increase in inhibition, the proC1-dependent combining of two amylose molecules, increasing double-helical structures, is possible, according to reports that caffeic acid, quercetin, epigallocatechin gallate, etc. can assemble two amylose molecules [ 27 , 28 , 29 , 30 ]. Figure 3 shows a possible interaction of proC1 with Mw31200; three B-rings of flavan-3-ol of proC1 residues might combine two amylose molecules by binding to the helical structure of the amylose molecules.…”

Section: Resultsmentioning

confidence: 99%

The Procyanidin C1-Dependent Inhibition of the Hydrolysis of Potato Starch and Corn Starch Induced by Pancreatin

Takahama

Hirota

2021

Molecules

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Procyanidins are contained in various foods, and their effects on starch hydrolysis have been reported. In Japan, black soybeans, which contain a trimeric procyanidin, procyanidin C1 (proC1), are cooked with rice and used to prepare dumplings. In this study, the effects of proC1 on the pancreatin-induced formation of reducing sugars and starch hydrolysis were studied using potato starch and corn starch. ProC1 inhibited both reactions; the inhibition was greater in potato starch than corn starch when added to heated potato starch and corn starch. When heated with proC1, its inhibitory effects decreased, especially in potato starch, suggesting the important role of proC1 itself for the inhibition of potato starch hydrolysis. ProC1 also inhibited the hydrolysis when added to heated, longer amylose (average molecular weight: 31,200), and the inhibition decreased when heated with the amylose. On the other hand, proC1 could not inhibit the hydrolysis when added to heated, shorter amylose (average molecular weight: 4500), but could when heated with the amylose, suggesting the important role of the degradation products of proC1 for the inhibition. We discuss the mechanism of the proC1-dependent inhibition of amylose hydrolysis, taking the molecular weight into account.

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“…The starch gels from the pasting analysis were tested for lightness [ 15 ] using D65 illuminant, opening of 14 mm, and 10° standard observer of a Hunter Lab colorimeter (CR‐400/CR‐410, Konica Minolta, Ramsey, NJ, USA). A white reference plate was used to calibrate the colorimeter ( L * = 92.59, a * = 0.84, b * = 0.76).…”

Section: Methodsmentioning

confidence: 99%

“…HPLC determination of flavonoids was carried out according to the method described by Ekaette and Saldaña. [ 15 ] The supernatants were further filtered through a Basix 0.2 µm nylon syringe filter into amber HPLC vials prior to injection into a Shimadzu LC 20 Prominence 20 (Agilent Technologies, Santa Clara, CA, USA) system. The HPLC system consisted of an autosampler, a column oven set at 30 °C, and a diode array detector.…”

Section: Methodsmentioning

confidence: 99%

“…[14] In a previous study, barley starch-rutin interactions in subcritical water was reported by Ekaette and Saldaña. [15] Therefore, the objectives of this study were to: 1) understand the effect of electrical voltage and electrode length on the structural properties of barley starch isolates and hydrogels, and 2) understand the effect of rutin on the electrolyzed barley starch hydrogels.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Rutin on Starch Hydrogels/Aerogels Made from Electrolyzed Barley Flour

Ekaette

Saldaña

2020

Starch Stärke

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Starch can be modified by chemical and physical methods. In this study, electrolysis of barley flour (>99% amylopectin) suspension (1:6 w/w in water) is investigated to understand the effect of electrical voltage (5–30 V) and platinum electrode length (4–8 cm) on the structural properties of barley starch isolates, its aerogels, and hydrogels made in the presence of rutin. After 30 min of electrolysis treatment, the isolated starches have higher magnesium (2.9%) and phosphorus(13.0%) contents compared to 0.8% and 3.5% of the alkali‐treated starch, respectively. The Fourier Transform Infrared analysis shows that electrolysis enhances starch crystallinity, which is reduced by rutin. Also, high water absorption capacity (1659 ± 24%) is observed for electrolyzed starch (15 V/8 cm) aerogels but is reduced by the addition of rutin to 566 ± 70%. All electrolyzed starch hydrogels are opaque and firm (25 g) after 40 days at 23 °C. Green electrolysis process offers chemical (metal complexation) and physical (crystallinity) modification for barley starch.

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Barley starch behavior in the presence of rutin under subcritical water conditions

Cited by 11 publications

References 62 publications

Further slowing down of hydrolysis of amylose heated with black soybean extract by treating with nitrite under gastric conditions

Further slowing down of hydrolysis of amylose heated with black soybean extract by treating with nitrite under gastric conditions

The Procyanidin C1-Dependent Inhibition of the Hydrolysis of Potato Starch and Corn Starch Induced by Pancreatin

The Effect of Rutin on Starch Hydrogels/Aerogels Made from Electrolyzed Barley Flour

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