Ultrasonication effects on physicochemical properties of starch–lipid complex

Zhang, Xiaolei; Mi, Tongtong; Gao, Wei; Wu, Zhengzong; Yuan, Chao; Cui, Bo; Liu, Pengfei

doi:10.1016/j.foodchem.2022.133054

Cited by 52 publications

(23 citation statements)

References 44 publications

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“…With the increase in amylose DPw, the DTGs of both type I and type IIb complexes of samples gradually increased (Figure A and Table ), which might be related to the depth of the spiraled cavity and an increasing degree of compactness of the branching configuration of V-type I/IIa inclusion complexes upon increasing amylose DPw in the samples during complexing . Our results are consistent with the reported DTGs of pea starch complexes (316.79–317.05 °C) …”

Section: Resultsmentioning

confidence: 99%

Effect of the Amylose Nanoscale Polymerization Index on the Digestion Kinetics and Mechanism of Recombinant Chinese Seedless Breadfruit Starch Triadic Complexes

Wang

Zhang

et al. 2023

J. Agric. Food Chem.

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The demand for multicomponent foods to meet human energy and nutritional needs has been increasing; however, few studies have addressed the theoretical basis for their preparation. We investigated the effect of the nanoscale polymerization index (DPw) of amylose on the logarithm of slope plot-based kinetics and the mechanism of digestion of starch−lauric acid-βlactoglobulin protein complexes. Amylose from each of the five Chinese seedless breadfruit species was mixed with breadfruit amylopectin with the highest resistant starch (RS) content to form starch ternary complexes with various amylose DPws. All five complexes exhibited V-type crystalline diffraction and rod-like molecular configuration. Characteristic X-ray diffraction peaks and Fourier transform-infrared spectra of the ternary complexes revealed similar molecular configurations. As the amylose DPw increased, the complexing index, relative crystallinity, short-range order, weight-average molar mass, molecular density index, gelatinization temperature, decomposition temperature, RS, slowly digestible starch (SDS), and speed rate constants at the second hydrolysis stage (k 2 ) increased, whereas the semicrystalline lamellae thickness, mass fractal structure parameter, average characteristic crystallite unit length, radius of gyration, fractal dimension and cavities of granule surface microstructure, final viscosity, interval speed rate from SDS to RS, equilibrium concentration, and glycemic index decreased. The digestion kinetics exhibited highly significant variation according to the physiochemical properties and multiscale supramolecular structure (r > 0.99 or r < −0.99, p < 0.01). Together, these results identify amylose DPw as an important structural factor that markedly affects the kinetics and mechanism of ternary complex digestion and provide a new theoretical direction for the production of starch-based multicomponent foods.

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Section: Resultsmentioning

confidence: 99%

Effect of the Amylose Nanoscale Polymerization Index on the Digestion Kinetics and Mechanism of Recombinant Chinese Seedless Breadfruit Starch Triadic Complexes

Wang

Zhang

et al. 2023

J. Agric. Food Chem.

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“…It was consistent with the CI values ( Figure 1 c). It was reported that the structure of the starch suspension became more homogeneous with the increase in the ultrasound amplitude and duration [ 17 ]. When ultrasonication was used, the swollen starch granules’ double-helix structure was compelled to open, disrupting their natural semicrystalline structural configuration and revealing their interior lamination structure [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

“…When ultrasonication was used, the swollen starch granules’ double-helix structure was compelled to open, disrupting their natural semicrystalline structural configuration and revealing their interior lamination structure [ 9 ]. Additionally, more linear amylose chains were simultaneously liberated from the starch granules’ inner structure and took part in the formation of the FA complex [ 17 ]. However, the complex dropped when the ultrasonic amplitude was too high.…”

Section: Resultsmentioning

confidence: 99%

“…However, the complex dropped when the ultrasonic amplitude was too high. This decrease was mostly attributed to the violent ultrasound-induced starch-chain disintegration [ 17 ].…”

Section: Resultsmentioning

confidence: 99%

“…The ultrasonic treatment is a low-cost, high-efficiency, and simple method for dissolving swollen starch, releasing linear amylose chains, improving lipid dispersibility in gelatinized starch, and facilitating the complexation process between amylose and target compounds [ 14 , 15 ], all of which have an effect on the physico-chemical and functional aspects of starch [ 16 ]. Previous research has demonstrated that the creation of single helix complexes by ultrasonic treatment is greatly aided by the release of additional linear chains from the enlarged starch granules and the improvement of lipid dispersibility in solution [ 17 ]. The scission of amylopectin’s branching points was aided by ultrasound’s destruction of the C–O–C bonds in the α-1,6 glycosidic linkage, which increased the number of linear chains [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

Chumsri

Panpipat

Cheong

et al. 2022

Foods

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Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) content in starchy-based foods. The purpose of this research was to apply ultrasonication to produce intermediate amylose rice (Oryza sativa L.) cv. Noui Khuea (NK) starch–fatty acid (FA) complexes. The effects of ultrasonically synthesized conditions (ultrasonic time, ultrasonic amplitude, FA chain length) on the complexing index (CI) and in vitro digestibility of the starch–FA complex were highlighted. The optimum conditions were 7.5% butyric acid with 20% amplitude for 30 min, as indicated by a high CI and RS contents. The ultrasonically treated starch–butyric complex had the highest RS content of 80.78% with a V-type XRD pattern and an additional FTIR peak at 1709 cm−1. The increase in the water/oil absorption capacity and swelling index were observed in the starch–lipid complex. The pasting viscosity and pasting/melting temperatures were lower than those of native starch, despite the fact that it had a distinct morphological structure with a high proportion of flaky and grooved forms. The complexes were capable of binding bile acid, scavenging the DPPH radical, and stimulating the bifidobacterial proliferation better than native starch, which differed depending on the FA inclusion. Therefore, developing a rice starch–lipid complex can be achieved via ultrasonication.

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Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis

Dong,

Xing,

Dai

et al. 2023

Cereal Chem

Self Cite

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Background and ObjectiveStarch‐lipid complexes prepared by using partially gelatinized starch were more helpful in reducing the digestibility of starchy foods. Wet grinding (WG) could improve grinding homogeneity and avoid dust explosions. Moreover, as an excellent plasticizer, water could promote the movement of starch molecules during grinding. Therefore, this paper investigated the effect of WG on the structure and properties of corn starch with and without lauric acid. And the formation mechanism of starch‐lipid complexes under WG was explored.FindingsWG caused continuous hydration and even partial gelatinization of the starch. After 30 min of WG, the relative crystallinity, resistant starch (RS) content, and ΔH of the starch were all reduced to the minimum which were 25.82%, 21.55%, and 0.99 J/g, respectively. When lauric acid was added, WG promoted the formation of starch‐lipid complexes, and the RS content of starch reached the maximum (35.61%) after 30 min of WG.ConclusionAppropriate WG could promote the formation of more starch‐lipid complexes with low swelling, low solubility, high thermal stability, and high antidigestibility.Significance and NoveltyThis study provided a theoretical basis for future research on the preparation of high‐quality modified starch by WG.

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Ultrasonication effects on physicochemical properties of starch–lipid complex

Cited by 52 publications

References 44 publications

Effect of the Amylose Nanoscale Polymerization Index on the Digestion Kinetics and Mechanism of Recombinant Chinese Seedless Breadfruit Starch Triadic Complexes

Effect of the Amylose Nanoscale Polymerization Index on the Digestion Kinetics and Mechanism of Recombinant Chinese Seedless Breadfruit Starch Triadic Complexes

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis

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