Debranched rice starch with highly enriched B1 chains enhanced the encapsulation of aroma molecules.

Three debranched rice starch (DBS) with varying chain lengths were isolated in the hydrolysate solution-to-ethanol ratio of 1:3, 1:1.5, and 1:0, which were named as DBS1:3, DBS1:1.5, and DBS1:0, respectively.

Insight into the relationship between cell wall, intracellular starch structure and physicochemical properties of cassava cells from cassava varieties.

Cassava cell flour can expand the food industrial availability of cassava resources. In this study, cassava cells were isolated from eight cassava varieties to analyze the composition, structure, and physicochemical properties. The smaller particle size in CS4 led to the lowest swelling power and viscosity, which further reduced the modulus (G', G") and shear stress of the cassava cell gel.

Esterified starches enhance short-term satiety in mice structural and physicochemical alterations.

Starch is the main carbohydrate in the human diet, of which resistant starch (RS) has positive effects on satiety. This study examined the impact of esterified starch with varying degrees of substitution on short-term satiety in mice. Three forms of esterified starch were investigated: phosphorylated starch (SP), acetylated starch (SA), and octenylsuccinic acid starch (OSA).

Thermally processed rice starch impacts glucose homeostasis in mice to different degrees via disturbing gut microbial structure and intestinal barrier function.

Long-term intake of thermally processed starch-based foods may impact glucose homeostasis, but the consistency of the effects of various thermal treatments and the reasons are not clear. In this study, thermal treatments, especially boiling, damaged the crystal structure and inter-molecular hydrogen bonds of starch-based blends, thus decreasing the structural order and stability. These thermally treated starch-based blends increased the appetite of mice, promoted food digestion, and enhanced postprandial glucose response.

Effect of dietary intake of advanced glycation end products on biomarkers of type 2 diabetes: a systematic review and meta-analysis.

Thermal treatment of food may undergo Maillard reactions and produce harmful substances, e.g., advanced glycation end products (AGEs).

Unraveling the impact of starch granule-associated proteins on the emulsifying ability of quinoa starch granules at multiple scales.

Total starch granule-associated proteins (tGAP), including granule-channel (GCP) and granule-surface proteins (GSP), alter the physicochemical properties of starches. Quinoa starch (QS) acts as an effective emulsifier in Pickering emulsion. However, the correlation between the tGAP and the emulsifying capacity of QS at different scales remains unclear.

Isolated cassava cells: Comparison of structure and physicochemical properties with starch and whole flour.

Individual cells are the smallest units of the plant tissue structure, and their structure and physicochemical properties are essential for whole food processing. In this study, cassava cells were isolated using acid-alkali, hydrothermal, and pectinase methods, and the differences in microstructure and physicochemical properties among the cells, starch, and whole flour were investigated. Cassava cells isolated using pectinase showed intact individual cells with a higher isolation rate and less damage to the cell wall structure and intracellular composition.

Quercetin slow-release system delays starch digestion via inhibiting transporters and enzymes.

This study investigates the potential of a quercetin-based emulsion system to moderate starch digestion and manage blood glucose levels, addressing the lack of in vivo research. By enhancing quercetin bioaccessibility and targeting release in the small intestine, the emulsion system demonstrates significant inhibition of starch digestion and glucose spikes through both in vitro and in vivo experiments. The system inhibits α-amylase and α-glucosidase via competitive and mixed inhibition mechanisms, primarily involving hydrogen bonds and van der Waals forces, leading to static fluorescence quenching.

Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications.

During food production, food processing, and supply chain, large amounts of food byproducts are generated and thrown away as waste, which to a great extent brings about adverse consequences on the environment and economic development. The sweet potato (Ipomoea batatas L.) is cultivated and consumed in many countries.

Assessing Starch Retrogradation from the Perspective of Particle Order.

Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (R) and radius of particles (R) of retrograded starch using small-angle X-ray scattering.

Structural properties of the intra- and interhelical cavities of V6-type crystalline starches.

V-type crystalline starch is known for its property to enhance aroma retention. Intra- and interhelical cavities are the first-order characteristics of V-type crystalline starch, which can affect its properties from microscopic level. This work aims to provide a detailed analysis of structural attributes of intra- and interhelical cavities and their influence on the properties of V-type crystalline starches.

Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice.

The utilization of resistant starch in food industry is restricted due to its susceptibility to thermal degradation. This work aimed to address this issue by preparing a starch-linoleic acid complex (RS5) via extrusion method combined with heat moisture treatment, obtaining VII-type crystal (melting temperature ∼110 °C). The complex obtained through an 8-hour heat moisture treatment exhibited a high RS content of 46.

Recrystallized resistant starch by encapsulation with konjac glucomannan: Structural changes, digestibility, and its effect on glucose response and short-term satiety in mice.

The effects of the structure and digestibility of konjac glucomannan (KGM)-recrystallized resistant starch complex (KRS3) on the glycemic response and short-term satiety in mice were investigated. KRS3 samples were prepared by recrystallized debranched starch (RS3) at 50 °C, and then combined with KGM. The RS3 and KRS3 samples displayed an A-type pattern and maintained peak temperature values above 110 °C.

Physicochemical properties, in vitro digestibility, and pH-dependent release behavior of starch-steviol glycoside composite hydrogels.

Steviol glycosides possess Bola-form amphiphilic structure, which can solubilize hydrophobic phytochemicals and exert physical modification to the hydrophilic matrix. However, the effect of steviol glycosides on the starch hydrogel is still unclear. Herein, the physicochemical properties, in vitro digestibility, and release behavior of starch hydrogel in the presence of steviol glycosides were investigated.

Recrystallized Resistant Starch: Structural Changes in the Stomach, Duodenum, and Ileum and the Impact on Blood Glucose and Intestinal Microbiome in Mice.

The structure and properties of resistant starch (RS) and its digestive products were assessed in mice. Digestion of recrystallized (group RS3, including RS3a and RS3b) and control RS (RS2, RS4, and RS5) in the stomach, duodenum, and ileum of mice was systematically analyzed along with digestive degradation of RS3. RS3a and RS3b significantly reduced the release of blood glucose.

Structural changes of thermally treated starch during digestion and the impact on postprandial glucose homeostasis.

Intake of foods upon thermal treatment is typically associated with an elevated postprandial glycemic response, which is one of the risk factors for type 2 diabetes development and progression. In this study, rice starch was thermally treated using aqueous phase (boil), air phase (bake), and lipid phase (fry). Peak blood glucose levels in C57 mice increased by 16.

Construction of TiO/starch nanocomposite cryogel for ethylene removal and banana preservation.

Perishability caused by natural plant hormone ethylene has attracted great attention in the field of fruit and vegetable (F&V) preservation. Various physical and chemical methods have been applied to remove ethylene, but the eco-unfriendliness and toxicity of these methods limit their application. Herein, a novel starch-based ethylene scavenger was developed by introducing TiO nanoparticles into starch cryogel and applying ultrasonic treatment to further improve ethylene removal efficiency.

The Fluorescence Response of Four Crystalline Starches According to Ultrasound-Assisted Starch-Salicylic Acid Inclusions.

Fluorescence has shown its superior performance in the fields of starch physicochemical properties, starch-based materials, and the interactions of starch with small molecules. However, it has not been well explored in the fluorescence characteristics of starch. Herein, the fluorescence properties of four crystalline starches (A-type tapioca starch, B-type potato starch, C-type pea starch, and V-type starch, prepared with corn starch and stearic acid) were investigated using salicylic acid (SA) as an indicator.

Simultaneous improvement of the physical and biological properties of starch films by incorporating steviol glycoside-based solid dispersion.

Bioactive compounds are frequently incorporated into polysaccharides (e.g., starch) to form active biodegradable films for food packaging, but some of them are water insoluble (e.

Structure, thermal stability, and in vitro digestibility of rice starch-protein hydrolysate complexes prepared using different hydrothermal treatments.

In this study, rice starch-protein hydrolysate (WPH-S) complexes with high resistant starch (RS) content were prepared by heat-moisture treatment (HMT) and annealing (ANN). The effects of different hydrothermal treatments on the structure and thermal stability of the WPH-S complexes and their relationship with starch digestibility were further discussed. The results showed that RS contents of ANN-WPH-S complexes (35.

Enzymatic preparation and potential applications of agar oligosaccharides: a review.

Oligosaccharides derived from agar, that is, agarooligosaccharides and neoagarooligosaccharides, have demonstrated various kinds of bioactivities which have been utilized in a variety of fields. Enzymatic hydrolysis is a feasible approach that principally allows for obtaining specific agar oligosaccharides in a sustainable way at an industrial scale. This review summarizes recent technologies employed to improve the properties of agarase.

Starch digestion retarded by wheat protein hydrolysates with different degrees of hydrolysis.

Wheat protein hydrolysates (WPH) were prepared by pepsin hydrolysis for 30, 60, and 120 min (WPH, WPH, and WPH). The mixed system of rice starch and WPH was hydrothermally treated to explore the effect of WPH with different degrees of hydrolysis on starch digestion. WPH reduced the first-order rate coefficient (k) of starch digestion.

An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing.

Consumers are becoming increasingly conscious of adopting a healthy lifestyle and demanding food with high nutritional values. Quinoa ( Willd.) has attracted considerable attention and is consumed worldwide in the form of a variety of whole and processed products owing to its excellent nutritional features, including richness in micronutrients and bioactive phytochemicals, well-balanced amino acids composition, and gluten-free properties.

Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment.

Clarifying the interactions between food components is critical in designing carbohydrate-based foods with low digestibility. To date, the hindering effect of starch-protein interactions on starch digestion has attracted extensive attention. In this study, rice proteins were further hydrolyzed, and rice peptides (RP) with different molecular weights were obtained by ultrafiltration.

The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitors.

Type 2 diabetes is caused by persistently high blood sugar levels, which leads to metabolic dysregulation and an increase in the risk of chronic diseases such as diabetes and obesity. High levels of rapidly digestible starches within foods may contribute to high blood sugar levels. Amylase inhibitors can reduce amylase activity, thereby inhibiting starch hydrolysis, and reducing blood sugar levels.