Effects of chemical and enzymatic modifications on starch-linoleic acid complex formation

Arijaje, Emily Oluwaseun; Wang, Ya‐Jane

doi:10.1016/j.foodchem.2016.08.072

Cited by 29 publications

(22 citation statements)

References 35 publications

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“…The soluble complex had a similar DS as the insoluble complex within the same treatment for both starches (Table ). The β‐amylase treatment resulted in starch with a significantly greater DS for both complexes because of the inability of β‐amylase to hydrolyze anhydroglucose units that were acetylated, agreeing with the findings of Arijaje et al and Arijaje and Wang …”

Section: Resultssupporting

confidence: 89%

“…Although their amylose contents were distinctly different, the similar distribution of acetyl groups was attributed to the rapid reaction of acetylation and the location of the acetyl groups nearby the amylopectin branching points . Under the conditions studied, soluble complexes were formed at a DS of 0.034 and 0.032 for potato starch and Hylon VII, respectively, which were lower than the DS reported for the formation of soluble complexes between acetylated potato starch and stearic (DS 0.063), oleic and linoleic acids (DS 0.048) . More planar molecules tend to be included in a greater proportion into the amylose helix, causing the complex to precipitate, hence a greater DS was required to maintain the soluble complex as demonstrated by Wulff and Kubik and Wulff et al which showed that hydroxypropylated amylose of DS 0.06–0.075 was needed to maintain soluble complexes with sodium dodecyl sulfate.…”

Section: Resultsmentioning

confidence: 66%

“…A noticeable decrease in the amount of complexed fenchone was observed for acetylated amylose with a DS 0.43 and greater, presumably because of the destabilization of the helical conformation by the acetylation and an increased steric hindrance. Recently Arijaje et al and Arijaje and Wang demonstrated that acetylation and enzymatic modification of starch increased complex formation of starch with stearic, oleic, and linoleic acids. The formation of soluble complexes between debranched starch with stearic acid increased by 8.3% when starch was acetylated, and increased by 154–245% when the DP was reduced by β‐amylase.…”

Section: Introductionmentioning

confidence: 99%

“…In general, the recovery of insoluble complexes for these fatty acids decreased 23–52% as acetylation was combined with DP reduction. The amount of complexed fatty acids increased as the starch was acetylated and debranched …”

Section: Introductionmentioning

confidence: 99%

“…Although β‐cyclodextrin has been employed to improve naringenin solubility, little work has been done on complexation of starch with naringenin. Potato and Hylon VII starches were selected to study naringenin complexation because both display a B‐type X‐ray diffraction pattern with a greater proportion of chains with longer degree of polymerization (DP), which were suggested to have a greater complexing capability . Therefore, the objective of this study was to investigate the effect of acetylation and DP reduction on Hylon VII and potato starch for their complexing capability with naringenin.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin

et al. 2018

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Starch inclusion complexation has been shown to improve solubility of water insoluble molecules. Potato starch and Hylon VII are acetylated at two levels and then debranched alone or combined with β‐amylase hydrolysis, and its complexes with naringenin are prepared in aqueous conditions and characterized in this study. Both soluble and insoluble complexes are formed with the soluble complex present in the supernatant and the insoluble complex as the precipitate after centrifugation. The recovery of the soluble complexes and the naringenin content increased when starch is acetylated, and further increased when the β‐amylase treatment is included. The naringenin contents in both complexes from Hylon VII are significantly greater than those from potato starch regardless of treatments. The insoluble complexes comprise a greater naringenin content than the soluble counterparts for both starches. FTIR spectra and thermal properties by differential scanning calorimetry confirm the molecular interaction between starch and naringenin for both complexes. This work is the first to demonstrate that starch derivatives form complexes with naringenin, and both acetylation and the beta‐amylase treatment improve their complexation.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin

et al. 2018

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Starch, gallic acid, their inclusion complex and their effects in diabetes and other diseases—A review

Nag

Majumder

2022

Food Science & Nutrition

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Starch is the most important energy‐providing component of food. It is useful for maintaining the structural and rheological consistency of food, ad thus, in turn, is responsible for maintaining the freshness of food. Polyphenols are present in plant products in huge amounts as secondary metabolites. Gallic acid, one of the potent plant polyphenols, has been reported to have excellent anti‐inflammatory, antioxidative, anticarcinogenic, microbicidal, and antidiabetic properties. Till date, very few articles on the starch–polyphenol inclusion complex are present. Quite a few hypotheses have been proposed as to how the formation of an inclusion complex of starch with polyphenol can slower the digestion or the hydrolysis of starch. The efficient qualities of starch–polyphenol systems, such as reduced starch digestion, lower blood glucose and preserving food freshness, have formed a necessity for investigation in this area. The focus of this review centers on the recent research on starch–polyphenol interactions and starch–gallic acid inclusion complexes in native and extruded food systems, as well as how the production of these complexes can aid in the treatment of diseases, particularly diabetes mellitus.

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Effects of enzymatic modifications and botanical source on starch–stearic acid complex formation

Arijaje

Wang

2016

Starch Stärke

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Linear starch forms inclusion complexes with hydrophobic compounds, and the complexation is affected by many factors, such as the degree of polymerization (DP) of linear starch. Enzymatic modification of starch may create more linear starch with favorable DPs that could enhance starch‐inclusion complexation. Starches from different botanical sources, including potato, common corn, and high amylose corn starch (Hylon VII, ∼70% amylose), were modified enzymatically using isoamylase alone or combined with β‐amylase prior to complexing with stearic acid, and the resultant modified starches and their complexes were characterized. Debranching significantly increased iodine affinity (IA) of potato and common corn starch, but had no effect on Hylon VII; the additional β‐amylase treatment further increased IA of potato and common corn starches, but decreased IA of Hylon VII. The highest amount of complexed stearic acid as measured by gas chromatography was formed by the debranched and β‐amylase‐treated potato starch. All the starch complexes displayed a mixture of the B‐ and V‐type X‐ray diffraction patterns, with the debranched and β‐amylase‐treated starch complexes exhibiting more of the V‐type pattern. These results indicate that an additional β‐amylase treatment significantly increased complexation between starch and stearic acid for debranched potato and common corn starches, but debranching alone was sufficient to increase Hylon VII and stearic acid complexation under the present experimental conditions.

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Effects of chemical and enzymatic modifications on starch-linoleic acid complex formation

Cited by 29 publications

References 35 publications

Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin

Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin

Starch, gallic acid, their inclusion complex and their effects in diabetes and other diseases—A review

Effects of enzymatic modifications and botanical source on starch–stearic acid complex formation

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