Effect of pullulanase debranching on complexation, structure, digestibility, and release of starch‐ascorbyl palmitate inclusion complexes

Abstract

Ascorbyl palmitate (AP) is an amphiphilic molecule due to its structure (a hydrophobic hydrocarbon chain and a hydrophilic ascorbyl group) (Palma, Lo Nostro, Manzo, & Allemandi, 2002). The antioxidant capacity is similar to other natural reducing compounds due to the entire ascorbyl group (Ullio Gamboa, Benedini, Schulz, & Allemandi, 2016). It has been used in the food, pharmaceutical, and

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

“…In conclusion, crystallinity of debranched starch is a dominant feature responsible for the increased SDS and RS contents. We found a positive linear relationship (R 2 = .634, p < .001) between the relative crystallinity and the RS contents (analyzed as in Englyst et al, 1992) of 161 modified starches by debranching enzymes (Figure 4) (Bunyasetthakun et al, 2020;Cai & Shi, 2010Chang et al, 2020;Chen et al, 2017;Duyen & Van Hung, 2021;Hu et al, 2020;Huang et al, 2015;Liang et al, 2021;Liu et al, 2019Liu et al, , 2020Luckett & Wang, 2012;Miao et al, 2009;Ning et al, 2020;Shi et al, 2021;Villas-Boas et al, 2020;Villas-Boas & Franco, 2016;Wu et al, 2017;Zeng et al, 2014Zeng et al, , 2015Zeng et al, , 2016Zeng et al, , 2019Zhang et al, 2012;Zhou et al, 2020). In many cases, postmodification treatments such as storage at low temperature, hydrothermal treatments, and complexation with hydrophobic compounds were employed to promote crystallinity.…”

Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics

“…Debranching enzymes can directly act on the α-1,6-glycosidic bond of starch which connects to the main chain. Starch branch chains are cut to release long and short linear units of glucan ( 79 – 81 ). The effect of different levels (0, 4, 8 and 16 h) of pullulanase enzymatic hydrolysis on the inclusion complex between high amylose corn starch (HAMS) and ascorbyl palmitate (AP) was studied.…”

“…The formation of the composite also enhanced the stability of AP to light, heat and oxidation. Furthermore, all samples exhibited a higher release rate of AP within 1 h and persistent released curve during 1–10 h in the simulated small intestine environment ( 81 ). After the corn starch was completely gelatinized, pullulanase was added for debranching for 1 to 3 h, and then collected the debranched starch with spray-dried method.…”

A Type I Pullulanase from Geobacillus subterraneus: Functional Expression in Escherichia coli, Enzyme Characterization, Truncation, and Application

“…Therefore, pullulanase can be applied in the starch industry to hydrolyze α‐1,6‐glucosidic bonds in amylopectin, which produces high‐concentration glucose syrup (30–50% glucose; 30–40% maltose) or high concentration maltose syrup (30–50% maltose; 6–10% glucose). [ 22 ] Pullulanase also plays an important role in the fine processing of starch‐rich agricultural products. [ 23 ] With pullulanase, the resistant starch content and starch characteristics of black chickpea ( Cicer arietinum L.) which contains plentiful starch, can be enhanced.…”