Improved methodology for analyzing relations between starch digestion kinetics and molecular structure

Yu, Wenwen; Tao, Keyu; Gilbert, Robert G.

doi:10.1016/j.foodchem.2018.05.049

Cited by 99 publications

(43 citation statements)

References 33 publications

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“…Starch branches are formed by starch branching enzymes (SBE) through transferring an oligosaccharide fragment with a non-reducing end and a (1 → 6)-α glycosidic bond formed by the C6 end of glucose in the glycoside chain (Satoh et al 2003;Zeeman et al 2010;Tanaka et al 2004). Although SBE and SS are mainly involved in amylopectin synthesis, recent studies show that they also might be involved in amylose synthesis Yu et al 2018). However, little is known about the details of how the individual isoforms of SBE and SS contribute to the amylose and amylopectin chain-length distribution (CLD) Li et al 2015;Guan and Preiss 1993).…”

Section: Introductionmentioning

confidence: 99%

Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis

Han

Yang

Zhu

et al. 2019

Rice

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Background: Starch branching enzymes (SBE) and granule-bound starch synthase (GBSS) are two important enzymes for starch biosynthesis. SBE mainly contributes to the formation of side branches, and GBSS mainly contributes for the synthesis of amylose molecules. However, there are still gaps in the understanding of possible interactions between SBE and GBSS. Results: Nineteen natural rice varieties with amylose contents up to 28% were used. The molecular structure, in the form of the chain-length distribution (CLDs, the distribution of the number of monomer units in each branch) was measured after enzymatic debranching, using fluorophore-assisted carbohydrate electrophoresis for amylopectin and size-exclusion chromatography for amylose. The resulting distributions were fitted to two mathematical models based on the underlying biosynthetic processes, which express the CLDs in terms of parameters reflecting relevant enzyme activities. Conclusions: Finding statistically valid correlations between the values of these parameters showed that GBSSI and SBEI compete for substrates during rice starch biosynthesis, and synthesis of amylose short chains involves several enzymes including GBSSI, SBE and SSS (soluble starch synthase). Since the amylose CLD is important for a number of functional properties such as digestion rate, this knowledge is potentially useful for developing varieties with improved functional properties.

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Section: Introductionmentioning

confidence: 99%

Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis

Han

Yang

Zhu

et al. 2019

Rice

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“…h Ap, i . The fits of amylose CLDs of both unmalted and malted barley starch were implemented with a new method, which also uses publicly available code (Nada, Zou, Li & Gilbert, 2017;Yu, Li, Zou, Tao, Zhu & Gilbert, 2018a;Yu, Tao & Gilbert, 2018b). The amylose fitting parameters, β i,Am and h i,Am , have the same meaning as those for amylopectin.…”

Section: Model Fitting To Amylose and Amylopectin Cldsmentioning

confidence: 99%

Molecular brewing: Molecular structural effects involved in barley malting and mashing

Tao

Gidley

et al. 2019

Carbohydrate Polymers

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“…The model parameters are the ratios of the activity of the SBE to that of SS in enzyme set i, β Ap, i, and the relative contribution of that set to the overall CLD, h Ap, i (the mathematical treatment shows that the equivalent ratio for DBE is a dependent variable). The fit of amylose CLDs were implemented with a relatively new method, again with publicly available code [25,26,48]. The amylose fitting parameters, β Am, i and h Am,i , have the same meaning as those for amylopectin.…”

Section: Fitting Amylose and Amylopectin Clds With Two Mathematical Mmentioning

confidence: 99%

“…To date, some studies have explored the impact of gelatinisation on fermentable sugars [20,21], but these did not include any measurement of the starch structure of the cereals or malt used.Not only does the amount of starch vary but also the amounts and structures of the amylose and amylopectin molecules [22,23]. The variation in starch structure includes the average molecular sizes of fully-branched amylose and amylopectin molecules [24], and the chain length distributions (CLDs) of enzymatically-debranched amylopectin and amylose molecules [25,26] You & Izydorczyk, 2002 (the CLD gives the degree of branching of starch molecules, among other things). Though barley is the common cereal used in brewing, other major cereals (e.g., wheat, maize and rice) can be used in combination with barley malt to add additional fermentable sugars and/or flavour [27].The effects of varying the molecular weight of barley malt and solid adjuncts show differences in the number of limit-dextrins (small-branched non-fermentable oligosaccharides) remaining in the wort, and in their impacts on the beer flavour [28,29].…”

mentioning

confidence: 99%

“…Not only does the amount of starch vary but also the amounts and structures of the amylose and amylopectin molecules [22,23]. The variation in starch structure includes the average molecular sizes of fully-branched amylose and amylopectin molecules [24], and the chain length distributions (CLDs) of enzymatically-debranched amylopectin and amylose molecules [25,26] You & Izydorczyk, 2002 (the CLD gives the degree of branching of starch molecules, among other things). Though barley is the common cereal used in brewing, other major cereals (e.g., wheat, maize and rice) can be used in combination with barley malt to add additional fermentable sugars and/or flavour [27].…”

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confidence: 99%

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Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance

Quek

et al. 2018

Fermentation

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Background: Achieving optimal fermentation is challenging when the variation within malt starch structure and enzyme activities are not part of the standard malting specifications. This study explores how the variation of starch and starch amylolytic enzymes in both malts and rice adjuncts affect the mashing and the subsequent yeast fermentation in the laboratory-scale production of beer. Results: The addition of rice adjuncts significantly increased the maltose content whilst reducing the glucose content during mashing. The maltotriose content, released during mashing, was significantly negatively correlated with the total amylose content (r = −0.64, p < 0.05), and significantly negatively correlated with the number of amylopectin longer chains (degree of polymerization 37-100) (r = −0.75, p < 0.01). During fermentation, while the content of maltotriose significantly and positively correlated with both the rate and amount of ethanol production (r = 0.70, p < 0.05; r = 0.70, p < 0.05, respectively), the content of soluble nitrogen in the wort was significantly and positively correlated with both the rate and the amount of ethanol production (r = 0.63, p< 0.05; r = 0.62, p < 0.05, respectively). The amount of amylopectin with longer chains was; however, significantly negatively correlated with the ethanol production (r = −0.06, p < 0.05). Small variations among the ethanol concentration and the rate of ethanol production during fermentation were found with the addition of different rice varieties. Conclusions: The effects of the rice adjuncts on the performance of fermentation depends on the properties of the malt, including the protein modification and malt enzyme activities. This study provides data to improve standard malt specifications in order for brewers to acquire more efficient fermentation, and includes useful molecular structural characterisation.Fermentation 2018, 4, 103 2 of 21 diastase enzymes in producing fermentable sugars from malt, as well as malt and solid adjuncts [7][8][9][10][11][12]. However, none of the latter studies investigated the main substrate responsible for the fermentation: starch. One recent study examined the variation of starch structures between malts (and rice adjuncts), and also the starch-degrading enzymes and the resultant fermentable sugars [13]. However, no studies have considered any variations in starch quality, its role in the production of fermentable sugars and its fermentation efficiency. Except for the effects of starch structure, other factors are also involved in altering the release of fermentable sugars. For example, the protein content and the activities of amylolytic enzymes within the barley samples used can affect the release of fermentable sugars during mashing.Starch in barley, like most cereals, is the most abundant component within the grain, but the amount and composition varies depending upon grain type, as well as variety, and the environment the crop was grown in [14][15][16][17]. Starch is a complex branched glucose polymer that is comprised of amy...

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Improved methodology for analyzing relations between starch digestion kinetics and molecular structure

Cited by 99 publications

References 33 publications

Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis

Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis

Molecular brewing: Molecular structural effects involved in barley malting and mashing

Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance

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