Structural and digestion properties of potato starch modified using an efficient starch branching enzyme AqGBE

Xia, Chengyao; Zhong, Lingli; Wu, Juying; Zhang, Lei; Chen, Xiaopei; Ji, Hangyan; Ma, Shiyun; Dong, Weiliang; Ye, Xianfeng; Huang, Yan; Li, Zhoukun; Cui, Zhongli

doi:10.1016/j.ijbiomac.2021.06.135

Cited by 18 publications

(6 citation statements)

References 46 publications

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“…5 a). The branching reaction was characterized by a decrease in iodine binding capacity (Xia et al 2021 ), which was consistent with our results. The maximum absorption wavelength of the modified starch-iodine complex is at approximately 530 nm, and the absorption value of the complex at approximately 530 nm and is significantly reduced to 1.15 (Fig.…”

Section: Resultssupporting

confidence: 93%

“…Based on the transglycosylation of GBE, the content of α-1,6-glycosidic bonds and the proportion of short branched chains of starch increased, and the average chain length decreased (Le et al 2009 ; Lee et al 2013b ). These structural changes can improve the stability, retrogradation resistance and digestion resistance of starch, and can be used to prepare SDS (Hong et al 2022 ; Xia et al 2021 ). Li et al found that the SDS content of corn starch modified by GBE from Rodothermus obamensis STB05 was increased to 23.90%, and its retrogradation resistance was obviously enhanced (Li et al 2016 , 2014b ).…”

Section: Introductionmentioning

confidence: 99%

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Biochemical characteristics and potential application of a thermostable starch branching enzyme from Bacillus licheniformis

Yang

Liu

et al. 2023

AMB Expr

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Slowly digestible starch (SDS) has attracted increasing attention for its function of preventing metabolic diseases. Based on transglycosylation, starch branching enzymes (1,4-α-glucan branching enzymes, GBEs, EC 2.4.1.18) can be used to regulate the digestibility of starch. In this study, a GBE gene from Bacillus licheniformis (bl-GBE) was cloned, expressed, purified, and characterized. Sequence analysis and structural modeling showed that bl-GBE belong to the glycoside hydrolase 13 (GH13) family, with which its active site residues were conserved. The bl-GBE was highly active at 80 °C and a pH range of 7.5–9.0, and retained 90% of enzyme activity at 70 °C for 16 h. bl-GBE also showed high substrate specificity (80.88 U/mg) on potato starch. The stability and the changes of the secondary structure of bl-GBE at different temperature were determined by circular dichroism (CD) spectroscopy. The CD data showed a loss of 20% of the enzyme activity at high temperatures (80 °C), due to the decreased content of the α -helix in the secondary structure. Furthermore, potato starch treated with bl-GBE (300 U/g starch) showed remarkable increase in stability, solubility, and significant reduction viscosity. Meanwhile, the slowly digestible starch content of bl-GBE modified potato starch increased by 53.03% compared with native potato starch. Our results demonstrated the potential applications of thermophilic bl-GBE in food industries.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Biochemical characteristics and potential application of a thermostable starch branching enzyme from Bacillus licheniformis

Yang

Liu

et al. 2023

AMB Expr

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Section: Pasting Properties Of Sdexfsupporting

confidence: 86%

“…The results for SDexF obtained on a semi-industrial scale were consistent with those obtained for SDexF prepared on a laboratory scale [22]. In studies by other authors, starches modified by acids and enzymes also showed lower pasting parameters compared to native starches [62,63]. Comparing the pasting property curves of starch and SDexF, one of the SDexF batch curves is presented with a potato starch curve in Figure 4.…”

Section: Pasting Properties Of Sdexfsupporting

confidence: 85%

Preparation and Characterization of Soluble Dextrin Fibre from Potato Starch Obtained on a Semi-Industrial Scale

Wojcik,

Kapusniak,

Zarski

et al. 2024

Applied Sciences

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Currently, dietary fibre intake is low, which is one of the reasons for the global obesity epidemic and other metabolic disorders. Dietary fibre has many documented health-promoting properties, such as a prebiotic effect, inducing feelings of satiety and reducing postprandial glucose. Therefore, there is an increasing interest in the search for new products rich in dietary fibre. One of the sources of dietary fibre may be resistant dextrins obtained as a result of dextrinization of starch. In this study, soluble dextrin fibre (SDexF) was prepared by heating potato starch in the presence of hydrochloric and citric acids on a semi-industrial scale in the prototype dextriniser. The aim of the study was the optimisation of the preparation of SDexF on a semi-industrial scale and the physicochemical characterisation of the obtained product. Also, the molecular structure of the prepared product was analysed by using SEM and FTIR. The semi-industrial production of SDexF was successfully implemented, achieving approximately 100 times higher product quantities in one process cycle. SDexF was characterised by over 30% total dietary fibre (TDF) content, almost 100% water solubility, low viscosity and no retrogradation tendency. The physicochemical and functional properties of the obtained product indicate the possibility of implementing SDexF to enrich food products.

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“…The colonic fermentation substrate is a product of small-intestinal digestion. Multiple enzymes that are involved in intestinal digestion can induce a series of structural alterations, leading to particle erosion or cracking, rearranged crystalline regions, molecular weight loss, and the presence of malto-oligosaccharides. − In most instances, starch is converted into glucose, and the part of starch that can escape the digestion in the upper gastrointestinal tract to reach the colon is defined as resistant starch (RS) . Particularly, SCFA-esterified starch may undergo partial loss of substituted groups due to the hydrolysis of ester bonds by pancreatic lipase .…”

Section: Introductionmentioning

confidence: 99%

Butyl Group Distribution, Intestinal Digestion, and Colonic Fermentation Characteristics of Different Butyrylated Starches

Yang

et al. 2022

J. Agric. Food Chem.

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Despite being a promising butyrate carrier, butyrylated starch remains poorly understood in terms of the correlation between starch structure and fermentation characteristics. Herein, three butyrylated starches derived from different botanical sources were prepared with a similar degree of substitution. Raman microscopy and water contact angle analysis suggested that a relatively large proportion of butyl group substitutions occurred within the interior of butyrylated waxy maize starch (B-WMS) granules. In vitro digestion results showed that branch points provided butyl groups with a specific protection from enzymatic hydrolysis, whereas butyl groups significantly increased the resistant starch content of butyrylated starch. Moreover, the porous morphology with less distributed butyl groups on the granular surface contributed to a faster fermentation rate in B-WMS. The current study reveals the influence of botanical origin on butyl group distribution, which in turn plays a pivotal role in regulating the intestinal digestion and colonic fermentation of butyrylated starch.

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Structural and digestion properties of potato starch modified using an efficient starch branching enzyme AqGBE

Cited by 18 publications

References 46 publications

Biochemical characteristics and potential application of a thermostable starch branching enzyme from Bacillus licheniformis

Biochemical characteristics and potential application of a thermostable starch branching enzyme from Bacillus licheniformis

Preparation and Characterization of Soluble Dextrin Fibre from Potato Starch Obtained on a Semi-Industrial Scale

Butyl Group Distribution, Intestinal Digestion, and Colonic Fermentation Characteristics of Different Butyrylated Starches

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