Phytate-mediated phosphorylation of starch by dry heating with rice bran extract

Wang

Journal of Food Science

et al. 2023

Oven roasting (OR) could induce hierarchical structural changes in starch, which is fundamental for altering the pasting and hydration properties of cereal flour. OR makes proteins denatured and peptide chains unraveled or rearranged. OR could alter compositions of cereal lipids and minerals. Although OR may degrade phenolics, their release from bound forms is predominant when mild/moderate conditions are exerted. Hence, some OR‐modified cereals even exhibit many physiological functions, such as anti‐diabetic and anti‐inflammatory activity. Furthermore, these minor components interplay with starch/protein via physical entrapment, non‐covalent interactions, or cross‐linking. The structural changes and interactions modulate functionalities of OR‐modified cereal flour, its dough/batter property, and related staple food quality. Compared with hydrothermal or high‐pressure thermal treatments, proper OR even induces greater enhancement in technological quality and bioactive compounds release. Given the simple operation and low cost, it is worth utilizing OR for the development of sensory‐appealing healthy staple foods.

Section: Functionalities Of Orcfmentioning

confidence: 99%

Effect of oven roasting on major chemical components in cereals and its modulation on flour‐based products quality

Wang

Journal of Food Science

et al. 2023

“…Referring to literature data, the chemical shifts of the monophosphate fractions with fine peaks are in the range of −6-12 ppm. [45] Weak signals in the −6 to −15 region indicate the presence of starch diphosphate. [27] The in-depth examination of the massif (−6-12 ppm) shows the existence of several small signals side by side with intense and fine peaks.…”

Section: Nmr Spetroscopymentioning

confidence: 99%

Obtaining and Microstructural Study of a Multifunctional Highly Phosphorylated Starch

Azeroual,

Belfkira,

Wattati

et al. 2023

Starch Stärke

We phosphorylated the starch by a method that we used for kraft fibres. Energy dispersive x‐ray (EDX) analysis shows that this product contains 20% phosphorus and 9% nitrogen. The corresponding degrees of substitution, on the anhydroglucose repeating unit (AGU), by phosphorus‐containing (DSP) and nitrogen‐containing (DSN) groups are 2.32 and 1.38 respectively. The various conventional microstructural characterization techniques (13C and 31P NMR, ATR‐FTIR), indicate the existence of several functional groups simply linked or acting as bridges between the chains. The insolubility of the product confirms the existence of bridging and cross‐linking of the phosphorylated product. The degree of charge (4446 mmol/kg), determined by potentiometry, is lower than that calculated theoretically (6617 mmol/kg). This is due to a transformation of the phosphate groups (‐O‐PO3H2) into (‐O‐PO3H‐) forming inter‐chain bridges. Water retention is lower than for linear polar polymers (acrylamides). It is due to cross‐linking that prevents chain expansion. The viscosimetric increment varies very little with concentration, indicating that we are dealing with particles made up of highly cross‐linked polysaccharide chains, whose hydrodynamic volume expansion is strongly restricted. The thermogravimetric study, mass loss as a function of temperature, generates levoglucosan as the majority product. It indicates the persistence of AGU despite modification reactions. All the results point to a highly charged, insoluble and cross‐linked product, making microstructural studies extremely difficult. However, by pooling all the data, we were able to propose an approximate structure. Application tests as a fertilizer, adsorbent, flame retardant, water retainer and gelling agent were conclusive.This article is protected by copyright. All rights reserved

“…[15,16] Furthermore, phosphorylated rice and corn starch exhibit higher paste transparency, solubility, and swelling power than natural starch. [17] Lee et al [18] found that the content of resistant starch in mandala starch significantly increased and decreased the digestibility after phosphorylation treatment. However, there are limited research reports on the phosphorylation modification methods and structural characteristics of natural polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

Modification, Structure Identification, and Biological Activities of Phosphorylated Polysaccharides: A Review

Gao,

Liu,

Dai

et al. 2024

Starch Stärke

Polysaccharides are a kind of biological macromolecule, which widely exists in plants, fungi, animals, microorganisms, and other organisms. Polysaccharides exhibit various biological activities such as immunological regulation, antioxidation, antitumor, antiinflammatory, regulating intestinal flora, and protecting liver. These biological activities depend on their structure and physicochemical properties including monosaccharide composition, molecular weight (Mw), spatial configuration, etc. However, biological activities of polysaccharides are hardly comparable to synthetic drugs due to their inherent physicochemical properties. Therefore, structural modification of polysaccharides is an effective way to enhance their biological activities and promote the presentation of bioactivity. At present, phosphorylation modification is a common chemical modification method, which can effectively improve the biological activities of polysaccharides. However, there are limited reports on the synthesis, structure identification, and biological activities of phosphorylated polysaccharides. In view of this, the synthesis methods, structure identification methods, and biological activities of phosphorylated polysaccharides are reviewed in this paper. The findings can provide useful guidance for the research, production, and application of phosphorylated polysaccharides in functional foods and therapeutic agents.