Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches

Villas-Boas, Flávia; Facchinatto, William Marcondes; Colnago, Luiz Alberto; Volanti, Diogo P.; Franco, Célia Maria Landi

doi:10.1016/j.ijbiomac.2020.07.181

Cited by 28 publications

(17 citation statements)

References 50 publications

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“…In conclusion, crystallinity of debranched starch is a dominant feature responsible for the increased SDS and RS contents. We found a positive linear relationship (R 2 = .634, p < .001) between the relative crystallinity and the RS contents (analyzed as in Englyst et al, 1992) of 161 modified starches by debranching enzymes (Figure 4) (Bunyasetthakun et al, 2020;Cai & Shi, 2010Chang et al, 2020;Chen et al, 2017;Duyen & Van Hung, 2021;Hu et al, 2020;Huang et al, 2015;Liang et al, 2021;Liu et al, 2019Liu et al, , 2020Luckett & Wang, 2012;Miao et al, 2009;Ning et al, 2020;Shi et al, 2021;Villas-Boas et al, 2020;Villas-Boas & Franco, 2016;Wu et al, 2017;Zeng et al, 2014Zeng et al, , 2015Zeng et al, , 2016Zeng et al, , 2019Zhang et al, 2012;Zhou et al, 2020). In many cases, postmodification treatments such as storage at low temperature, hydrothermal treatments, and complexation with hydrophobic compounds were employed to promote crystallinity.…”

Section: Release Of Linear Chains Promotion Of Their Alignment and Complexation With Lipidsmentioning

confidence: 61%

“…Lastly, enzymatic pretreatment of sweet potato, cassava, and high-AM maize starches with maltogenic α-amylase or α-amylase from Aspergillus oryzae before debranching with pullulanase from Bacillus subtilis led to retrograded modified starches with higher SDS and RS contents. The enzymatic pretreatments partially shortened the AM chains, which upon release by the debranching enzyme recrystallized to a greater extent (Villas-Boas et al, 2020).…”

Section: Release Of Linear Chains Promotion Of Their Alignment and Complexation With Lipidsmentioning

confidence: 99%

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Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

Korompokis

Verbeke

Delcour

2021

Comp Rev Food Sci Food Safe

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Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have. Here, we review the aspects of the fine molecular structure that in native, gelatinized, and gelled/retrograded starch directly impact its digestibility and thus human health. We next provide an informed guidance for lowering its digestibility by using specific enzymes tailoring its molecular and three-dimensional supramolecular structure. We finally discuss in vivo studies of the glycemic responses to enzymatically modified starches and relevant food applications. Overall, structure-digestibility relationships provide opportunities for targeted modification of starch during food production and improving the nutritional profile of starchy foods.

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Section: Release Of Linear Chains Promotion Of Their Alignment and Complexation With Lipidsmentioning

confidence: 61%

Section: Release Of Linear Chains Promotion Of Their Alignment and Complexation With Lipidsmentioning

confidence: 99%

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

Korompokis

Verbeke

Delcour

2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The mixture was subsequently shaken at 40°C for different time (20, 40, 60, 80, and 120 min) and then boiled for 10 min to inactivate the amylase. [ 10 ]…”

Section: Methodsmentioning

confidence: 99%

“…The samples (2 mg, dry weight) were weighed in DSC pans, mixed with deionized water (4 μL) and sealed. [ 10 ] The sealed pans were kept at room temperature for 12 h to equilibrate before being scanned at a rate of 10°C min –1 over a temperature range of 20–100°C. [ 10 ] An empty pan was used as a reference.…”

Section: Methodsmentioning

confidence: 99%

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Preparation, Structure, and Properties of Enzymatically‐Hydrolyzed Starch for Slowing Down the Retrogradation of High Starchy Foods

Xie

Wei

et al. 2021

Starch Stärke

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Amylase represents a green and healthy method that can be used to inhibit retrogradation of starch and high starchy foods. In this study, glutinous rice starch is hydrolyzed using α‐amylase or β‐amylase at different dextrose equivalent (DE) values to investigate the effect of enzymatically‐hydrolyzed glutinous rice starch (EGS) on the anti‐retrogradation of rice cakes. The latter's hardness shows that EGS successfully slowed down the retrogradation of rice cakes with this effect being dependent on the type of amylase and DE value. The structure and physicochemical characteristics of different EGS are determined to identify the reasons for their different anti‐retrogradation effects. It is found that with increasing DE values, molecular weight decreased but molecular structural differences increased, with both effects influencing the properties of EGS. Similarly, decreased swelling power and viscosity, and increased solubility affects the texture of rice cakes while decreased retrogradation enthalpy and crystallinity indicates that EGS can retard the retrogradation process. Overall, there are significant differences in structure and physicochemical properties of EGS that are hydrolyzed by α‐amylase or β‐amylase. Since the production of enzymatically‐hydrolyzed starch can be standardized, it is feasible for rice cake and other high starchy foods to become modern industrially‐made convenience foods.

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Rheology, In Vitro Digestion and Functional Properties of Sagittaria sagittifolia L. Resistant Starch as Affected by Different Preparation Methods

et al. 2022

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In this study, the effects of different preparation methods on the rheology, in vitro digestion, and functional properties of Sagittaria sagittifolia L. resistant starch (ARS) are investigated. Compared with S. sagittifolia L. native starch (ANS), the ARS that is prepared by subcritical water (SW‐ARS), ultrasonic‐assisted subcritical water (USW‐ARS), autoclaving (AM‐ARS), and ultrasonic‐assisted autoclaving (UAM‐ARS) show higher dilatancy, light transmittance, water and oil retention, but lower solubility and in vitro digestibility. In addition, the differences between the storage modulus (G′) and loss modulus (G″) of ARS are significantly lower than that of ANS. Moreover, there is a cross phenomenon between G′ and G″ of ARS after ultrasonic pretreatment. Besides, the ability of ARS to reduce the pH value of fermentation broth is much lower than that of ANS, among which SW‐ARS is the weakest, USW‐ARS has the highest acetic acid and formic acid production during in vitro digestion fermentation. These results suggest that the ARS prepared by different methods is suitable for the developing of starch‐based material with excellent properties.

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Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches

Cited by 28 publications

References 50 publications

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

Preparation, Structure, and Properties of Enzymatically‐Hydrolyzed Starch for Slowing Down the Retrogradation of High Starchy Foods

Rheology, In Vitro Digestion and Functional Properties of Sagittaria sagittifolia L. Resistant Starch as Affected by Different Preparation Methods

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