Physical modification on the in vitro digestibility of Tartary buckwheat starch: Repeated retrogradation under isothermal and non-isothermal conditions

Wu, Xiaojiang; Liang, Xinmei; Dong, Xianxian; Li, Ruyi; Jiang, Guofu; Wan, Yin; Fu, Guiming; Liu, Chengmei

doi:10.1016/j.ijbiomac.2021.06.117

Cited by 20 publications

(6 citation statements)

References 40 publications

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“…The results show that there are some free fatty acid molecules in these two complexes, which is consistent with the XRD results of HA7‐SA and HA7‐PA samples with two additional peaks of 21.3 and 24.2° diffraction peaks. It can be seen from Table 1 that the 1047/1022 cm −1 of HA7‐LA, HA7‐MA, HA7‐PA and HA7‐SA are 0.87, 1.00, 0.95 and 0.94, respectively, indicating that the complex HA7‐MA indicates that the number of complexes formed by high‐amylose corn starch and MA is the largest and the short‐range order is the best, because the carbon chain length of MA is suitable, and it is easier to combine with high‐amylose corn starch and form a stable and ordered structure under the condition of stirring in a 90 °C water bath for 1 h. The results are consistent with CI value, crystallinity and Raman results (Zheng et al ., 2018; Wu et al ., 2021).…”

Section: Results and Analysismentioning

confidence: 99%

“…Infrared spectroscopy is an important tool to characterise the structural characteristics of starch. 1047 and 1022 cm −1 are sensitive to the crystalline region and amorphous region of starch respectively, so the larger the ratio of 1047/1022 cm −1 indicates the higher the short‐range molecular order of starch (Wu et al ., 2021). As can be seen from Fig.…”

Section: Results and Analysismentioning

confidence: 99%

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Effects of fatty acid chain length on structure and in vitro enzymatic digestibility of type 5 resistant starch

Qin,

Zhu,

et al. 2023

Int J of Food Sci Tech

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SummaryThe effects of saturated fatty acids with different chain lengths (C12, C14, C16, C18) on the structure and digestibility of type 5 resistant starch (RS5s) were investigated. The complexing index (CI), structure, phase transition temperature, digestibility and evaluation glycemic index (eGI) values of RS5s were determined. High‐amylose corn starch VII (HA7) ‐ myristic acid (MA) complex had the highest CI value (41.1%), relative crystallinity (40.4%) and 1047 cm−1/1022 cm−1 (1.0), smallest full width at half maximum (fwhm) of the band at 480 cm−1 (16.4), indicating that RS5 with 14‐carbon saturated fatty acids was more easily to form V‐type crystal complexes with amylose, and the long‐range and short‐range molecular orderliness was the best. With the increase of the carbon chain (12 ~ 18), The peak temperature (Tp) of the complexes gradually increased from the HA7‐lauric acid (LA) complex (112.8 °C) to HA7‐stearic acid (SA) complex (119.1 °C). The content of slow digestible starch (SDS) and eGI values gradually decreased (P < 0.05), and the content of resistant starch (RS) significantly increased (P < 0.05). These results indicated fatty acid chain length and long‐range molecular orderliness were the main factors affecting the digestibility of RS5s.

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Section: Results and Analysismentioning

confidence: 99%

Section: Results and Analysismentioning

confidence: 99%

Effects of fatty acid chain length on structure and in vitro enzymatic digestibility of type 5 resistant starch

Qin,

Zhu,

et al. 2023

Int J of Food Sci Tech

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“…The assumed line shape was Lorentzian with a half-bandwidth and resolution enhancement factor of 19 and 1.9 cm –1 , respectively. For calibration purposes, the height of the peak at 1047 and 1022 cm –1 was measured and used for calculating intensity at the corresponding wavenumber …”

Section: Methodsmentioning

confidence: 99%

“…For calibration purposes, the height of the peak at 1047 and 1022 cm −1 was measured and used for calculating intensity at the corresponding wavenumber. 19…”

Section: Structural Characterization Of Polyphenol−sps Complexes 231 ...mentioning

confidence: 99%

Characterization of Various Noncovalent Polyphenol–Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation

Cai,

Feng,

Wang

et al. 2024

J. Agric. Food Chem.

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This study explores the structural characterization of six noncovalent polyphenol–starch complexes and their prebiotic activities during in vitro digestion and fermentation. Ferulic acid, caffeic acid, gallic acid, isoquercetin, astragalin, and hyperin were complexed with sweet potato starch (SPS). The polyphenols exhibited high binding capacity (>70%) with SPS. A partial release of flavonoids from the complexes was observed via in vitro digestion, while the phenolic acids remained tightly bound. Molecular dynamics (MD) simulation revealed that polyphenols altered the spatial configuration of polysaccharides and intramolecular hydrogen bonds formed. Additionally, polyphenol–SPS complexes exerted inhibitory effects on starch digestion compared to gelatinized SPS, owing to the increase in resistant starch fraction. It revealed that the different complexes stimulated the growth of Lactobacillus rhamnosus and Bifidobacterium bifidum, while inhibiting the growth of Escherichia coli. Moreover, in vitro fermentation experiments revealed that complexes were utilized by the gut microbiota, resulting in the production of short-chain fatty acids and a decrease in pH. In addition, the polyphenol–SPS complexes altered the composition of gut microbiota by promoting the growth of beneficial bacteria and decreasing pathogenic bacteria. Polyphenol–SPS complexes exhibit great potential for use as a prebiotic and exert dual beneficial effects on gut microbiota.

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“…However, the surface properties and microstructure of native TBS particles may partially limit their application in certain areas. In order to improve the physicochemical properties of TBS, attempts have been made to modify it by physical and chemical methods such as repeated retrogradation, plasma treatment and the addition of polyphenols to reduce the digestibility or increase light transmission, swelling power and solubility of TBS [ 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions

Lin

Fan

Ruan

et al. 2023

Foods

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In this study, Tartary buckwheat starch was modified to different degrees of substitution (DS) with octenyl succinate anhydride (OS-TBS) in order to explore its potential for stabilizing Pickering nanoemulsions. OS-TBS was prepared by reacting Tartary buckwheat starch with 3, 5 or 7% (w/v) octenyl succinate in an alkaline aqueous solution at pH 8.5. Fourier-transform infrared spectroscopy gave peaks at 1726 cm−1 (C=O) and 1573 cm−1 (RCOO−), indicating the formation of OS-TBS. We further studied the physicochemical properties of the modified starch as well as its emulsification capacity. As the DS with octenyl succinate anhydride increased, the amylose content and gelatinization temperature of the OS-TBS decreased, while its solubility increased. In contrast to the original Tartary buckwheat starch, OS-TBS showed higher surface hydrophobicity, and its particles were more uniform in size and its emulsification stability was better. Higher DS with octenyl succinate led to better emulsification. OS-TBS efficiently stabilized O/W Pickering nanoemulsions and the average particle size of the emulsion was maintained at 300–400 nm for nanodroplets. Taken together, these results suggest that OS-TBS might serve as an excellent stabilizer for nanoscale Pickering emulsions. This study may suggest and expand the use of Tartary buckwheat starch in nanoscale Pickering emulsions in various industrial processes.

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Physical modification on the in vitro digestibility of Tartary buckwheat starch: Repeated retrogradation under isothermal and non-isothermal conditions

Cited by 20 publications

References 40 publications

Effects of fatty acid chain length on structure and in vitro enzymatic digestibility of type 5 resistant starch

Effects of fatty acid chain length on structure and in vitro enzymatic digestibility of type 5 resistant starch

Characterization of Various Noncovalent Polyphenol–Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation

Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions

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