Strategy for Making Starch-Polyphenol Complexes with Multifunctional Properties.

Starch-phenol complexes are of interest due to their potential for health-related functional properties in addition to resistance to enzymic digestion. However, the preparation of such complexes remains a challenge due to the structural features and low solubility of the phenols. The present study sets out a novel protocol to prepare amylose (AM)-polyphenol complexes by forming an AM-lipid complex that incorporates the polyphenol.

Increased Crystallite Stability Enhances Gut Microbial Fermentability of Type 5 Resistant Starch.

The amylolytic susceptibility of starch-lipid complexes with different forms of crystallites has been studied extensively, but the fermentation properties of these complexes remain little understood. Hence, the fecal fermentation properties of starch-lipid complexes with V-type and V-type crystallites were investigated in the present study. Compared to V-type complexes, fermentation of V-type complexes caused more severe disruption to the crystallites and resulted in greater acid, reducing sugar, and short-chain fatty acids (SCFAs) production.

Type 5 Resistant Starch Can Effectively Alleviate Experimentally Induced Colitis in Mice by Modulating Gut Microbiota.

Resistant starch (RS) has been shown to modulate intestinal microbiota in animal models in ways that could reduce the effects of dysbiosis-related diseases. However, the mechanism of how this is achieved is not understood. The present study aimed to reveal the mechanism of how RS mitigates dextran sulfate sodium (DSS)-induced colitis in mice by using a starch-lipid complex (RS type 5), with an RS type 2 from high-amylose maize starch as a comparison.

Key structural factors that determine the in vitro enzymatic digestibility of amylose-complexes.

The effects of complexing conditions on the formation of amylose-lipid-protein complexes and relationships between structure and digestion of amylose-lipid and amylose-lipid-protein complexes were poorly understood. The objective of this study was to investigate the effects of complexing time (0, 0.5, 2, 4 and 6 h) and temperature (60, 70, 80, 90 and 100 °C) on the structure and in vitro amylolysis of amylose-lauric acid (AM-LA) and amylose-lauric acid-β-lactoglobulin (AM-LA-βLG) complexes, and to understand the relationships between structure and in vitro digestiblity of these complexes.

Simple Method for Preparing Starch Inclusion Complexes with Enhanced Amylolysis Resistance and Antioxidant Properties.

Slow-digesting starch with bioactive functionality has been attracting much interest with the increasing incidence of type-2 diabetes and other diet-related illnesses. The present study demonstrates a simple method for preparing a starch inclusion complex with reduced enzymic digestion and enhanced antioxidant activities using debranched pea starch (PS) and 10-gingerol (10G). Enzymically debranched starch complexed more 10G and formed more structurally ordered starch-10G complexes compared to PS that had not been debranched.

Novel Type of Slowly Digested Starch Complex with Antioxidant Properties.

With the increasing number of diabetic patients in the world, there is an urgent requirement to reduce the incidence of diabetes. It is considered that a viable prophylactic treatment for type 2 diabetes mellitus is to reduce starch digestibility and oxidative stress. In this study, a novel type of slowly digested starch [pea starch (PS)-gingerol complex] was fabricated to evaluate its in vitro enzymatic digestibility and antioxidant activities.

A novel method for quantifying the short-range order in non-crystalline starch by Raman spectroscopy.

A quantitative method was developed to characterize the short-range order in non-crystalline starch by Raman spectroscopy. The Raman spectra of three forms of non-crystalline starches (just-gelatinized starch, which was heated to the point of having just lost its long-range order but still retaining essentially all of its short-range order, gelatinized starch and amorphous starch) were resolved into subspectra to calculate the short-range ordered phases. By deducting the spectra of amorphous starch using a subtraction technique, the areas of subspectra for short-range ordered phases in just-gelatinized and gelatinized starches were obtained.

Molecular Mechanisms Underlying the Effects of Small Intestinal Fermentation on Enhancement of Prebiotic Characteristics of Cellulose in the Large Intestine.

Knowledge about the prebiotic characteristics of cellulose by fermentation is not complete due to the neglect of small intestinal fermentation. This study investigated the effects of small intestinal fermentation on the prebiotic characteristics of cellulose in the large intestine and potential mechanisms through an approach of combined small intestinal fermentation and fermentation. The structural similarity between cellulose in feces and after processing by the approach of this study confirmed the validity of the approach employed.

The influence of short-range molecular order in gelatinized starch on the formation of starch-lauric acid complexes.

A model system of gelatinized wheat starch (GWS) and lauric acid (LA) was used to examine the effect of residual short-range molecular order in GWS on the formation of starch-lipid complexes. The extent of residual short-range molecular order, as determined by Raman spectroscopy, decreased with increasing water content or heating duration of gelatinization. The enthalpy changes, crystallinity, short-range molecular order and the in vitro enzymic digestion of GWS-LA complexes increased initially to a maximum and then declined as the short-range molecular order in GWS decreased, showing that there was an optimal amount of residual short-range molecular order in GWS for maximizing GWS-LA complexes formation.

The structure and starch digestibility of wheat starch-glycerol monopalmitin complexes: the effect of heating conditions and water content.

The effects of the heating conditions and water content on the structure and digestibility of wheat starch (WS)-glycerol monopalmitin (GMP) complexes were investigated. The results showed that the higher water content and the heating conditions of 90°C for 60 min after 100°C for 10 min favor the formation of more WS-GMP complexes with the greater short-range order, although the thermal transition temperatures of GWS-GMP-100 complexes are not significantly affected by the water content. Only the type I complexes were formed under the heating conditions of 90°C for 60 min.

Revisiting the Formation of Starch-Monoglyceride-Protein Complexes: Effects of Octenyl Succinic Anhydride Modification.

Starch-lipid-protein complexes are attracting increasing attention due to their unique structure and low enzymatic digestibility. However, the mechanisms underlying the formation of these ternary complexes, especially those with monoglycerides as the lipid component, remain unclear. In the present study, potato starch or octenyl succinic anhydride (OSA)-modified potato starch (OSAPS), various monoglycerides (MGs), and beta-lactoglobulin (βLG) were used in model systems to characterize the formation, structure, and in vitro digestibility of the respective ternary complexes.

Effects of different sources of proteins on the formation of starch-lipid-protein complexes.

In the present study, the influence of different sources of proteins on the formation of complexes with starch and lipid were investigated. A model system containing wheat starch (WS), palmitic acid (PA) and four proteins (whey protein isolate, egg white protein, soy protein isolate and pea protein isolate) was used to prepare the complexes by Rapid Visco Analyzer. The addition of PA in the pasted WS-protein systems resulted in higher cooling viscosity compared to the pasted WS-PA systems, which was interpreted as being due to the formation of WS-PA-protein complexes.

Prior interaction of protein and lipid affects the formation of ternary complexes with starch.

The effects of prior interaction between β-lactoglobulin (βLG) and lauric acid (LA) on their formation of ternary complexes with wheat starch (WS) was studied. Firstly, the interaction between βLG and LA after they were heated at different temperatures between 55 and 95 °C was characterized by fluorescence spectroscopy and molecular dynamics simulation. This showed that a greater degree of βLG-LA interaction occurred after heating at higher temperatures.

Inhibition of In Vitro Amylolysis of Wheat Starch by Gluten Peptides.

The effect of gluten peptides (GPs) isolated from a gluten proteolysate on in vitro amylolysis of gelatinized wheat starch was investigated. GPs in a pepsin hydrolysate were fractionated into fractions with molecular weights (MWs) of 500-3000, 3500-7000, 10-17, and 35-48 kDa. The fractions containing peptides with MW > 10 kDa had a strong inhibitory effect on enzyme activity and amylolysis of starch, whereas GPs with MW <10 kDa had no inhibitory effect.

Novel Approach for Quantitative Characterization of Short-Range Molecular Order in Gelatinized Starch by X-ray Diffraction.

A novel quantitative method was developed to characterize short-range molecular order in gelatinized wheat and potato starches using X-ray diffraction (XRD). Gelatinized starches with different amounts of short-range molecular order and amorphous starches with no short-range molecular order were prepared and characterized by the intensity and area of Raman spectral bands. The degree of short-range molecular order in the gelatinized wheat and potato starches decreased with increasing water content used for gelatinization.

Mechanisms Underlying the Formation of Amylose- Lauric Acid-β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies.

The aim of the present study was to reveal the mechanisms underlying the formation of ternary complexes with a model system of amylose (AM), lauric acid (LA), and β-lactoglobulin (βLG) using experimental studies and molecular dynamics (MD) simulations. Experimental analyses showed that hydrophobic interactions and hydrogen bonds contributed more than electrostatic forces to the formation of the AM-LA-βLG complex. MD simulations indicated that interactions between AM and βLG through electrostatic forces and hydrogen bonds, and to a less extent van der Waals forces, and interactions between AM and LA through van der Waals forces, were mostly responsible for complex formation.

Effect of Debranching and Differential Ethanol Precipitation on the Formation and Fermentation Properties of Maize Starch-Lipid Complexes.

The objective of this study was to investigate the effect of starch debranching followed by differential ethanol precipitation on the formation and in vitro fermentation of starch-lipid complexes. Three groups of linear glucan chains, with a degree of polymerization (DP) of 383∼2950, 37∼75, and 3∼8, were obtained after debranched maize starch (DMS) was fractionated by differential ethanol precipitation. The glucan fraction with DP 383∼2950 formed only type II complexes with lauric acid (LA), whereas the fraction with DP 37∼75 formed predominantly type I complexes.

Green synthesis of acetylated maize starch in different imidazolium carboxylate and choline carboxylate ionic liquids.

This work demonstrates that acetylated maize starches (AMS) with varied degree of substitution (DS, 0.26-2.63) was synthesized in ionic liquids (ILs) (imidazolium chloride, imidazolium carboxylate and choline carboxylate) at 85 °C without catalyst.

Methods for characterizing the structure of starch in relation to its applications: a comprehensive review.

Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of complex structural elements, from lamellae and amorphous regions to blocklets, growth rings and granules, which increase in scale from nanometers to microns.

Octenyl Succinate Modification of Starch Enhances the Formation of Starch-Lipid Complexes.

The present study investigated the effect of octenyl succinic anhydride (OSA) modification of starch on the formation of starch-lipid complexes. The complexing index (CI) showed that native maize starch (NMS) formed more complexes with monopalmityl glycerol (MPG) than with palmitic acid (PA), whereas dipalmityl glycerol (DPG) was not effective in forming complexes with NMS. After OSA modification, the complexation between OSA-starch and lipids was greatly enhanced, especially for PA and DPG, and the CI values increased from 79.

Dissolution of Cellulose in Ionic Liquid-DMSO Mixtures: Roles of DMSO/IL Ratio and the Cation Alkyl Chain Length.

The dissolution behavior of cellulose in the mixtures of dimethyl sulfoxide (DMSO) and different ionic liquids (ILs) at 25 °C was studied. High solubility of cellulose was reached in the mixtures of ILs and DMSO at mole fractions of 1:2, 1:2, and 1:1 for 1-butyl-3-methylimidazolium acetate, 1-propyl-3-methylimidazolium acetate, and 1-ethyl-3-methylimidazolium acetate, respectively. At high DMSO/IL molar ratios (10:1-2:1), a longer alkyl chain of the IL cation led to higher cellulose solubility.

Mechanisms Underlying the Effect of Tea Extracts on Digestion of Wheat Starch.

The effect of extracts from four types of tea made from (green, white, black, and oolong) on amylolysis of gelatinized starch and the underlying mechanisms were studied. Of the four extracts, black tea extract (BTE) gave the strongest inhibition of starch digestion and on α-amylase activity. Fluorescence quenching and surface plasmon resonance (SPR) showed compounds in BTE bound to α-amylase more strongly than those in the green, white, and oolong tea extracts.

Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour.

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF.