Effect of short-chain fatty acids on the formation of amylose microparticles by amylosucrase

Lim, Min-Cheol; Park, Kyu-Hwan; Choi, Jonghyun; Lee, Da-Hee; Letona, Carlos Andres Morales; Baik, Moo-Yeol; Park, Cheon-Seok; Kim, Young-Rok

doi:10.1016/j.carbpol.2016.05.105

Cited by 23 publications

(14 citation statements)

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“…Similar results were also reported in previous studies that short-chain fatty acids formed complex more easily than long-chain fatty acids in starch-fatty acid complexes. [2,6,26,27] Ref. [6] found that amylopectin molecules also interacted with fatty acids to form Table 1.…”

Section: CImentioning

confidence: 99%

Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization

Wang

et al. 2018

International Journal of Food Properties

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A series of starch-fatty acid samples were prepared using potato starch and four fatty acids differing in their chain length, including lauric (C12), myristic (C14), palmitic (C16), and stearic (C18) acids. The results indicated that the fatty-acid chain length played a significant role in altering the properties of potato starch-fatty acid complexes. The complexing index of potato starchfatty acid complexes decreased from 0.38 to 0.18 with increasing carbonchain length. V-type crystalline polymorphs were formed between starch and four fatty acids, with shorter chain fatty acids preserving more crystalline structure. X-ray diffraction studies revealed that the degree of crystallinity exhibited by the starch samples was dependent on the fatty-acid chain length. In the Fourier transformed infrared spectrum of the samples, the new spikes at 2917, 2850, 1018, and 720 cm −1 were assumed to be related to the presence of fatty long chains. The formation of amylose-fatty acid complex inhibited granule swelling of potato starch, w\ith longer chain fatty acids showing greater inhibition. Scanning electron microscopy microscopic examination indicated that amylose-fatty acid interactions taken place during starch gelatinization retarded the destruction of the granules.

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Section: CImentioning

confidence: 99%

Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization

Wang

et al. 2018

International Journal of Food Properties

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“…In other words, the presence of BC did not significantly affect the apparent

\bar{D P}

of the amylose produced by enzymatic reaction. The

\bar{D P}

of amylose in AmMPs synthesized enzymatically using amylosucrase was reported to be ∼40 in a previous study . In addition, the enthalpies of gelatinization (Δ H gel ) of AmMP and BC‐AmMP were determined to be 356.1 J/g and 267.9 J/g, respectively, which provide a measure of crystallinity as they represent the degree of molecular order within starch granules .…”

Section: Resultsmentioning

confidence: 91%

“…In a previous study, we reported AmMPs synthesized using amylosucrase possess the characteristics of B-type crystal polymorphs, in which amylose double helices are arranged into a hexagonal unit cells with an inner cavity of 1.85 nm. 7,9,10,13 Thus, BCND with a diameter of 12 nm would probably be located in amorphous regions surrounding crystal domains.…”

Section: Encapsulation Of B-carotenementioning

confidence: 99%

“…The DP of amylose in AmMPs synthesized enzymatically using amylosucrase was reported to be 40 in a previous study. 10 In addition, the enthalpies of gelatinization (DH gel ) of AmMP and BC-AmMP were determined to be 356.1 J/g and 267.9 J/g, respectively, which provide a measure of crystallinity as they represent the degree of molecular order within starch granules. 35,36 Accordingly, the lower gelatinization enthalpy of BC-AmMP indicates less crystallinity than AmMP, as was confirmed by XRD analysis.…”

Section: Morphology Of Bc-ammpsmentioning

confidence: 99%

“…Amylose forms inclusion complexes with various guest molecules, such as, iodine, fatty acids, alcohols, polymers, aromatic compounds, carbon nanotubes, and iron oxide nanoparticles, because it can incorporate guest molecules within the cavities formed by its helical amylose chain or spontaneously co-aggregate with other entities via van der Waals interactions and hydrogen bonding to produce particulate forms. [7][8][9][10][11][12][13][14] Amylose can be obtained simply from starch using physical or biological processes, but the amylose so obtained is heterogeneous in terms of its molecular weight and its degree of contamination by amylopectin. [15][16][17][18] On the other hand, several enzymes, such as, starch (glycogen) synthase, D-enzyme, glucan phosphorylase, and amylosucrase, have been used to produce linear amylose of defined molecular weight.…”

Section: Introductionmentioning

confidence: 99%

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Amylosucrase‐mediated β‐carotene encapsulation in amylose microparticles

Letona

Park

Kim

2017

Biotechnology Progress

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The β-carotene embedded amylose microparticles (BC-AmMPs) were prepared in one-step by utilizing the unique catalytic activity of amylosucrase from Deinococcus geothermalis (DgAS), which synthesizes linear amylose chains using sucrose as the sole substrate. Synthesized amylose chains self-assembled with β-carotene to form well-defined spherical microparticles with an encapsulation yield of 65%. The BC-AmMPs produced (average diameter ∼8 µm) were bright orange due to the embedded β-carotene, and this was confirmed by Raman analysis. XRD showed BC-AmMPs had a B-type amylose crystal structure with a degree of crystallinity lower than that of AmMPs. This lower crystallinity of AmMP after BC encapsulation was confirmed by DSC analysis. Decreased enthalpy of gelatinization (ΔH ) of BC-AmMP implied that molecular order within the amylose microstructure was influenced by the presence of BC. The stability of BC against environmental stresses, such as UV light and oxidative stress, was significantly enhanced by its encapsulation. The authors propose a new approach to the preparation of an amylose based carrier system for active compounds or expensive food ingredients with poor stabilities during storage or processing. Given that amylose is a safe food material, the devised encapsulation system will find wide range of practical applications in the food industry. © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 33:1640-1646, 2017.

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Enzyme‐Resistant Starch Spherulites

Ziegler

2019

Starch Stärke

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Enzyme resistant starch spherulites have the potential to be used as time-release matrices for delivery of nutrients and active pharmaceutical ingredients to the lower gastrointestinal tract if their enzyme resistance can be predictably controlled. Here is demonstrated the modification of resistant starch content of spherulites using amylose of varying molecular weight. Starch spherulites made from common corn starch amylose of DP 642 and DP 120 DP exhibited 24 and 34 % B-type crystallinity and 36.6 and 61.7 % resistant starch content, respectively. Though fewer in number and with a tendency to clump, spherulites maintained their approximate size, shape and birefringence after hydrolysis with -amylase and This article is protected by copyright. All rights reserved.amyloglucosidase for up to 48 h. Enzyme digestion for 16 h caused a near doubling in dissolution enthalpy of the residue and also in enzyme resistance when the residue was digested for an additional 16 h. Atomic force microscopy revealed that the spherulites comprised a dense periphery with fine structure similar to native starch granules.Starch spherulites resistant to digestive enzymes may be used to deliver nutrients or active pharmaceutical ingredients (APIs) to the lower gastrointestinal tract. Here is demonstrated the modification of resistant starch content of starch spherulites to control their degradation rate by altering amylose degree of polymerization (DP). Employed as carriers of APIs this would allow for their delivery to and release in the colon.

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Effect of short-chain fatty acids on the formation of amylose microparticles by amylosucrase

Cited by 23 publications

References 42 publications

Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization

Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization

Amylosucrase‐mediated β‐carotene encapsulation in amylose microparticles

Enzyme‐Resistant Starch Spherulites

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