Enzymatically modified waxy corn starch with amylosucrase: The effect of branch chain elongation on structural and physicochemical properties

Zhang, Hao; Zhou, Xing; Wang, Tao; He, Jian; Yue, Ming; Luo, Xiaohu; Wang, Li; Ren, Wei; Chen, Zhengxing

doi:10.1016/j.foodhyd.2016.09.043

Cited by 30 publications

(16 citation statements)

References 25 publications

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“…In a typical chain elongation by NpAS catalysis, the enzyme continuously hydrolyzes sucrose and transfers the glucosyl units onto the non-reducing ends of acceptor molecules, accompanied by the release of fructose . In addition, the branch chain elongation may cause the retrogradation of waxy starches, and this process could be characterized by the turbidity of the reaction mixture Figure A shows the effect of two acceptors (WCS and EWCS) on the consumption of sucrose and the production of fructose in the enzymatic reactions.…”

Section: Resultsmentioning

confidence: 99%

“…In the presence of starch molecules as acceptors, NpAS is capable of catalyzing the branch chain elongation on the non-reducing ends of starch, yielding modified starches with high contents of SDS and RS. , Retrogradation of linear chains and subsequent formation of the B-type crystalline structure contribute to the slow digestion property of NpAS-modified starches . Relative to normal or high-amylose starch, waxy starches are widely used for NpAS modification because they contain more non-reducing ends that can be used as reactive sites for NpAS, − and the formation of RS in NpAS-modified starches was directly associated with the elongated intermediate branch chains of amylopectin . In general, amylopectin has a high proportion of short branch chains, and the effective elongation of branch chains may enhance the slow digestion property of amylopectin.…”

Section: Introductionmentioning

confidence: 99%

“…However, the high viscosity and ease of retrogradation of pre-gelatinized starch exhibit unavoidable disadvantages in branch chain elongation. When starch gelatinized in a high concentration, a high viscosity of starch pasta rendered the NpAS reaction difficult to handle and starch precipitation resultant from chain elongation significantly lowered the catalytic efficiency of the enzyme …”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Tailoring Digestibility of Starches by Chain Elongation Using Amylosucrase from Neisseria polysaccharea via a Zipper Reaction Mode

Ren

Zhang

et al. 2019

J. Agric. Food Chem.

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Amylosucrase from Neisseria polysaccharea (NpAS) was applied to modify waxy corn starch (WCS) and irradiated WCS, whose attenuated digestibility was studied. Herein, the mobility of the reaction mixture did not affect the enzyme catalytic efficiency, and the reaction kinetics suggest that the enzyme elongated the starch chain via a zipper reaction mode. The A-type crystalline structure of native and irradiated WCS was changed to B type after NpAS treatment, and a longer chain length led to a further increase in the gelatinization temperature. Chain elongation increased the content of resistant starch (RS) from 22.3% (native WCS) to be as much as 64.4% for NpAS-modified WCS, accordingly decreasing the contents of both rapidly and slowly digestible starches. Pearson correlation analysis implies that the RS content of NpAS-modified starches was positively and negatively correlated to the proportion of intermediate chains [13 ≤ degree of polymerization (DP) ≤ 24] and short chains (DP ≤ 12), respectively.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Tailoring Digestibility of Starches by Chain Elongation Using Amylosucrase from Neisseria polysaccharea via a Zipper Reaction Mode

Ren

Zhang

et al. 2019

J. Agric. Food Chem.

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“…Higher portions of long AP chains lead to slower starch digestion probably only when retrogradation occurs upon cold storage (e.g., at 4 °C overnight) [ 9 , 12 ], since no impact of AP chain length was shown for freshly gelatinized starch [ 25 ]. Earlier, starch containing AP chains elongated by amylosucrase was also demonstrated to form crystalline structures with elevated ΔH values and lower starch digestibility than those of the unmodified counterpart [ 38 , 39 ]. In the present study, the negative correlations between ΔH and C ∞ ( Figure 4 A) and ΔH and k ( Figure 4 B) showed that AMM treated starch is digested to a lower extent and at a lower rate than control starch due to the formation of enzyme resistant crystalline arrangements.…”

Section: Discussionmentioning

confidence: 99%

Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch

Korompokis

Deleu

Brier³

et al. 2021

Foods

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The fine molecular structure of starch governs its functionality and digestibility, and enzymatic approaches can be utilized to tailor its properties. The aim of this study was to investigate the in situ modification of starch by amylomaltase (AMM) from Thermus thermophilus in model starch systems subjected to hydrothermal treatments under standardized conditions and the relationship between molecular structure, rheological properties and in vitro digestibility. When low dosages of AMM were added to a wheat starch suspension prior to submitting it to a temperature-time profile in a Rapid Visco Analyzer, the increased peak viscosity observed was attributed to partial depolymerization of amylose, which facilitated starch swelling and viscosity development. At higher dosages, the effect was smaller. The low cold paste viscosity as a result of the activity of AMM reflected substantial amylose depolymerization. At the same time, amylopectin chains were substantially elongated. The longer amylopectin chains were positively correlated (R2 = 0.96) with the melting enthalpies of retrograded starches, which, in turn, were negatively correlated with the extent (R2 = 0.92) and rate (R2 = 0.79) of in vitro digestion. It was concluded that AMM has the potential to be used to deliver novel starch functionalities and enhance its nutritional properties.

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“…The turbidity curves of protein solutions with and without eugenol were, respectively, recorded by a colorimetric method. 29 The reaction mixtures were collected at different pH values (12−7) during neutralization, diluted to a protein content of 0.5% (w/v), and then transferred into a colorimetric utensil. The absorbance of the diluted reaction mixtures was obtained at a wavelength of 600 nm.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Simultaneous Refolding of Wheat Proteins and Soy Proteins Forming Novel Antibiotic Superstructures by Carrying Eugenol

Zong

Ren

et al. 2021

J. Agric. Food Chem.

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Essential oils (EOs) are natural antibiotic chemicals for food preservation; however, their use is challenging due to low solubility and high volatility. In this study, hybrid protein particles with hydrophobic interiors and colloidal stability were designed to carry hydrophobic eugenol with enhanced storage and thermal stability. Stable self-emulsified delivery systems (SEDSs) were facilitated by simply mixing eugenol with wheat proteins (WPs) and soy proteins (SPs) at pH 12 prior to neutralization. This strategy enabled protein co-folding that permitted the entrapment of eugenol with a high entrapment capacity of ca. 500 mg/g protein. Control over the SP/WP ratios contributed to tunable microstructural conformations, which in turn modulated the stability of SEDSs with prominent bacteriostatic properties against fungi when applied to rice cakes during long-term storage. These results underline the feasibility of properly utilizing EOs by binary protein structures, where the antibacterial properties of EOs could be manipulated coherently.

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Enzymatically modified waxy corn starch with amylosucrase: The effect of branch chain elongation on structural and physicochemical properties

Cited by 30 publications

References 25 publications

Tailoring Digestibility of Starches by Chain Elongation Using Amylosucrase from Neisseria polysaccharea via a Zipper Reaction Mode

Tailoring Digestibility of Starches by Chain Elongation Using Amylosucrase from Neisseria polysaccharea via a Zipper Reaction Mode

Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch

Simultaneous Refolding of Wheat Proteins and Soy Proteins Forming Novel Antibiotic Superstructures by Carrying Eugenol

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