Effects of the Molecular Structure of Starch in Foods on Human Health

Zhu, Jihui; Bai, Yeming; Gilbert, Robert G.

doi:10.3390/foods12112263

Cited by 6 publications

(2 citation statements)

References 126 publications

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“…Starch, a ubiquitous component of carbohydrate-rich foods, serves as a primary energy source for human metabolism [ 1 , 2 , 3 , 4 , 5 ] and holds considerable promise for the development of biopolymer composite materials [ 6 , 7 , 8 ], such as bioplastics [ 9 , 10 ]. Offering a sustainable alternative to conventional petroleum-based plastics, these bioplastics thereby contribute to the mitigation of environmental concerns associated with non-biodegradable synthetic polymers [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Quantum Chemical Investigation into the Structural Analysis and Calculated Raman Spectra of Amylose Modeled with Linked Glucose Molecules

Zhang,

Kishimoto

2024

Molecules

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This study presents a quantum chemical investigation into the structural analysis and calculated Raman spectra of modeled amylose with varying units of linked glucose molecules. We systematically examined the rotation of hydroxymethyl groups and intramolecular hydrogen bonds within these amylose models. Our study found that as the number of linked glucose units increases, the linear structure becomes more complex, resulting in curled, cyclic, or helical structures facilitated by establishing various intramolecular interactions. The hydroxymethyl groups were confirmed to form interactions with oxygen atoms and with hydroxymethyl and hydroxyl groups from adjacent rings in the molecular structures. We identified distinct peaks and selected specific bands applicable in various analytical contexts by comparing their calculated Raman spectra. Representative vibrational modes within selected regions were identified across the different lengths of amylose models, serving as characteristic signatures for linear and more coiled structural conformations. Our findings contribute to a deeper understanding of amylose structures and spectroscopic signatures, with implications for theoretical studies and potential applications. This work provides valuable reference points for the detailed assignment of Raman peaks of amylose structure, facilitating their application in broader research on carbohydrate structures and their associated spectroscopic properties.

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Section: Introductionmentioning

confidence: 99%

Quantum Chemical Investigation into the Structural Analysis and Calculated Raman Spectra of Amylose Modeled with Linked Glucose Molecules

Zhang,

Kishimoto

2024

Molecules

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“…Beyond the important use of starch for traditional foods [ 4 , 5 , 6 ], new food and non-food applications of starch are increasing due to their advantages, which include complete biodegradability, widely isolated sources, and ease of modification to vary their physical and chemical properties [ 7 , 8 ]. Recent research topics include flavor and oil encapsulation [ 8 ], starch modified with ions for fortified food, and low-cost bio-sorbents for waste waters cleaning [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Novel Starch Isolated from the Rhizome of Colombian Turmeric (Curcuma longa L.) Cultivars

Argel-Pérez,

Gañán-Rojo,

Cuartas-Marulanda

et al. 2023

Foods

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Turmeric (Curcuma longa L.) plants are native to Southeast Asia and are part of the Zingiberaceae family. Global consumption and production of this plant are expanding. In countries such as Colombia, turmeric is a promising cultivar. Curcuminoids derived from its rhizomes are used in food, pharmaceuticals, and natural cosmetics. Curcuminoids constitute approximately 3 wt% of the rhizome. Many residues rich in cellulose and starch can thus be recovered. This study characterizes a novel starch isolated from Colombian turmeric cultivars. The morphological parameters of the starch were determined using microscopic techniques such as scanning electron microscopy (SEM). Proximate analysis and infrared spectroscopy (ATR-FTIR) were used to analyze the chemical composition, while physical analyses included thermal characterization, swelling power testing, solubility, water retention capacity, and colorimetry evaluation. The new starch granules were ellipsoidal in shape and ranged in diameter from 19.91 to 38.09. A trace amount of remaining curcumin was identified through chemical and physical characterization. The swelling power was 3.52 ± 0.30, and its water retention capacity was 3.44 ± 0.30. Based on these findings, turmeric can be useful in both food and non-food applications. Because starch was extracted from other Zingiberaceae plants, this study also includes a brief review of the related literature.

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Structural and Property Changes in Corn Starch Straws via NCU‐017 Strain Fermentation

Pan,

Liu,

Chen

et al. 2024

Starch Stärke

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This study utilizes corn starch fermented by the NCU‐017 strain to prepare straws and investigates the effects of NCU‐017 strain fermentation on the structure and functional properties of the starch straws. The results show that the fermented starch straws exhibit a decrease in number‐average molecular weight (Mn) and amylose content compared to the non‐fermented control straws (CS), while the proportion of starch chains with DP 6–12 increases. Fermentation reduces starch straws' hydrogen bond strength and gelatinization enthalpy (ΔH). X‐ray diffraction (XRD) reveals that fermentation does not alter the crystal type of starch straws, but increases the relative crystallinity from 13.19% to 15.38%. The fermented starch straws are more water‐resistant than CS, and they do not bend after being soaked in water at 4 and 25°C for 1 h. This is due to the formation of a dense structure which can be observed from the scanning electron microscope (SEM). Fermentation significantly reduces the starch straws' maximum bending force (Fb) but increases their bending modulus of elasticity (Eb). This study demonstrates the potential application of bacterial fermentation in improving the functional properties of starch straws.

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Effects of the Molecular Structure of Starch in Foods on Human Health

Cited by 6 publications

References 126 publications

Quantum Chemical Investigation into the Structural Analysis and Calculated Raman Spectra of Amylose Modeled with Linked Glucose Molecules

Quantum Chemical Investigation into the Structural Analysis and Calculated Raman Spectra of Amylose Modeled with Linked Glucose Molecules

Characterization of a Novel Starch Isolated from the Rhizome of Colombian Turmeric (Curcuma longa L.) Cultivars

Structural and Property Changes in Corn Starch Straws via NCU‐017 Strain Fermentation

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