Acid hydrolysis of amylose granules and effect of molecular weight on properties of ethanol precipitated amylose nanoparticles

Yan, Xuemin; Wei, Hongyuan; Kou, Lvheng; Ren, Lili; Zhou, Jiang

doi:10.1016/j.carbpol.2020.117243

Cited by 13 publications

(2 citation statements)

References 30 publications

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“…The starch chain length distribution of different starches is shown in Figure S2. The number of dehydrated glucose units within a starch molecule is referred to as the degree of polymerization (DP), which can be used to calculate the size of starch molecules or the length of macromolecular chains (Yan et al., 2021). The molecular chain length of starch that has been treated with pullulanase has significantly changed, as seen in Table 1.…”

Section: Resultsmentioning

confidence: 99%

Structural characterization of different starch–fatty acid complexes and their effects on human intestinal microflora

Li,

Wang,

Wang

et al. 2023

Journal of Food Science

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Resistant starch type 5 (RS5), a starch–lipid complex, exhibited potential health benefits in blood glucose and insulin control due to the low digestibility. The effects of the crystalline structure of starch and chain length of fatty acid on the structure, in vitro digestibility, and fermentation ability in RS5 were investigated by compounding (maize, rice, wheat, potato, cassava, lotus, and ginkgo) of different debranched starches with 12–18C fatty acid (lauric, myristic, palmitic, and stearic acids), respectively. The complex showed a V‐type structure, formed by lotus and ginkgo debranched starches, and fatty acid exhibited a higher short‐range order and crystallinity, and lower in vitro digestibility than others due to the neat interior structure of more linear glucan chains. Furthermore, a fatty acid with 12C (lauric acid)‐debranched starches complexes had the highest complex index among all complexes, which might be attributed to the activation energy required for complex formation increased with the lengthening of the lipid carbon chain. Therefore, the lotus starch–lauric acid complex (LS12) exhibited remarkable ability in intestinal flora fermentation to produce short‐chain fatty acid (SCFAs), reducing intestinal pH, and creating a favorable environment for beneficial bacteria.

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Section: Resultsmentioning

confidence: 99%

Structural characterization of different starch–fatty acid complexes and their effects on human intestinal microflora

Li,

Wang,

Wang

et al. 2023

Journal of Food Science

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“…DE value is an indicator of the degradation degree of starch (Yan et al ., 2021). It was reported that DE value could be controlled by either the moisture or enzyme content in extrusion (Tomás et al ., 1997; Ran et al ., 2006).…”

Section: Resultsmentioning

confidence: 99%

Study on the relationship between the degradation degrees of glutinous rice starch extruded with different α‐amylases and the qualities of Chinese rice wine

Guan

Zhang

Ren

et al. 2022

Int J of Food Sci Tech

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SUMMARY In view that enzymatic extrusion can change the degradation degree of raw materials, this paper studied the regulation rules of four indexes of degradation degree of enzymatically extruded glutinous rice flour and the correlation between these indexes and the quality indexes of brewed Chinese rice wine. The results showed that at appropriate water content, dextrose equivalent (DE) and water solubility index (WSI) were linearly related to the enzyme content in extrusion with thermostable α‐amylase (TS‐αA) and mesophilic α‐amylase (MS‐αA), respectively. But water absorption index (WAI) was not significantly affected by enzyme content. The percentages of each degree of polymerisation (DP) (1–7) and that of the sum of the rest DPs called other DP were the fundamental reasons for different DE values, WSI, WAI and quality indexes of Chinese rice wine. DP1 was significantly positively correlated with alcohol degree, and negatively correlated with total acid. DP2–DP7 (except DP4) was significantly positively correlated with amino acid nitrogen. Besides, other DP was significantly positively correlated with total sugar and total acid. The percentages of DP1, DP2–DP7 and other DP could be respectively adjusted by changing enzyme content in extrusion with MS‐αA, MS‐αA/TS‐αA and TS‐αA to control the related quality indexes of Chinese rice wine.

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Developing DHA microcapsules using linear dextrin aggregates of different chain length distributions

et al. 2022

Carbohydrate Polymers

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Acid hydrolysis of amylose granules and effect of molecular weight on properties of ethanol precipitated amylose nanoparticles

Cited by 13 publications

References 30 publications

Structural characterization of different starch–fatty acid complexes and their effects on human intestinal microflora

Structural characterization of different starch–fatty acid complexes and their effects on human intestinal microflora

Study on the relationship between the degradation degrees of glutinous rice starch extruded with different α‐amylases and the qualities of Chinese rice wine

Developing DHA microcapsules using linear dextrin aggregates of different chain length distributions

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