Polysaccharides modification through green technology: Role of ultrasonication towards improving physicochemical properties of (1-3)(1-6)-α-d-glucans

Huang, Chao; Miao, Ming; Jiang, Bo; Cui, Steve W.; Xue, Jinai; Zhang, Tao

doi:10.1016/j.foodhyd.2015.04.016

Cited by 34 publications

(9 citation statements)

References 30 publications

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“…A similar pseudoplastic behavior was reported in the case of 4‐α‐glucanotransferase‐modified starch . Huang and co‐workers showed that the glucan polymer in solution exhibited considerable stiffness, which made the chains more easily oriented under shear. This result indicates that the shear thinning property of the native starch was due to an orientation effect of the starch under shear.…”

Section: Resultssupporting

confidence: 71%

Impact of glucansucrase treatment on structure and properties of maize starch

Yang

Miao

et al. 2016

Starch Stärke

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A glucansucrase isolated from Leuconostoc citreum SK 24.002 has the ability to catalyze transglycosylation and/or hydrolysis reactions on differently linked a-glucose polymers. In this study, maize starch was modified using L. citreum glucansucrase, and its structure and properties were investigated. The total content of oligosaccharides was 2.72% for glucansucrase-treated starch. The modified starch had a higher amylose level and molecular weight than did native starch. The chain-length distribution showed a greater number of short (degree of polymerization, DP < 13) and long (DP > 30) branched chains in the modified starch. Compared with the native starch, the modified starch displayed a lower gelatinization enthalpy and a wider melting temperature range. The Englyst assay revealed that enzymatically modified starch had higher SDS and RS contents. Both the changes in molecular weight and the fine-chain structure in the treated starches likely contribute to its low digestion capacity.

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Section: Resultssupporting

confidence: 71%

Impact of glucansucrase treatment on structure and properties of maize starch

Yang

Miao

et al. 2016

Starch Stärke

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“…Following ultrasound treatment, the molecular weight distribution curves gradually shift to the low molecular weight region with a narrower distribution and the chain degradation reaction follows a random scission model. The viscosity of modified glucan solution drops remarkably and the glucan after ultrasonication is better dissolved in water [34][35][36]. Hunter et al [37] successfully obtained an immunologically active, homogeneous, non-aggregated, micro-particulate 1-2 µm diameter β-glucan-containing material from the budding yeast Saccharomyces cerevisiae by using a combination of sonication and spray-drying.…”

Section: Ultrasonicationmentioning

confidence: 99%

Effect of the Modifications on the Physicochemical and Biological Properties of β-Glucan—A Critical Review

Yuan

Lan

et al. 2019

Molecules

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β-Glucan exhibits many biological activities and functions such as stimulation of the immune system and anti-inflammatory, anti-microbial, anti-infective, anti-viral, anti-tumor, anti-oxidant, anti-coagulant, cholesterol-lowering, radio protective, and wound healing effects. It has a wide variety of uses in pharmaceutical, cosmetic, and chemical industries as well as in food processing units. However, due to its dense triple helix structure, formed by the interaction of polyhydroxy groups in the β-d-glucan molecule, it features poor solubility, which not only constrains its applications, but also inhibits its physiological function in vivo. One aim is to expand the applications for modified β-glucan with potential to prevent disease, various therapeutic purposes and as health-improving ingredients in functional foods and cosmetics. This review introduces the major modification methods required to understand the bioactivity of β-glucan and critically provides a literature survey on the structural features of this molecule and reported biological activity. We also discuss a new method to create novel opportunities to exploit maximally various properties of β-glucan, namely ultrasound-assisted enzymatic modification.

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“…Processing steps commonly used for exopolysaccharides (EPS) isolation and purification 1 . Ultrasonication, considered a green technology due to its simple, safe and environment-friendly application [21,22], can be used for releasing cEPS and, after drying, for resolvatization and targeted physical modification. Several studies point on increased solubility [23,24] and improved functionality or bioactivity [22,25] of bacterial or plant-based polysaccharides after ultrasonication.…”

Section: Introductionmentioning

confidence: 99%

“…These effects were explained by reduced molecular mass and narrow molecular mass distribution accompanied by reduced viscosity [ 26 , 27 , 28 , 29 , 30 ]. However, FT-IR or NMR experiments revealed a mostly unchanged primary structure after shearing [ 21 , 31 ]. The amount of degradation is determined by ultrasound parameters (frequency, amplitude) and solvation parameters (e.g., structure of the polymer, concentration, solvent, temperature) [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound Stresses

Nachtigall

Rohm

Jaros

2021

Foods

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During isolation, exopolysaccharides (EPS) from lactic acid bacteria are subject of thermal, chemical, enzymatic or ultrasound stress of different intensity that may affect macromolecular properties, for instance molecular mass or (intrinsic) viscosity. These parameters are, however, crucial, as they are associated with the technofunctional potential of EPS replacing commercial thickeners in nonfermented products. The aim of this study was to systematically examine treatments EPS are usually exposed to during isolation and to investigate the underlying degradation mechanisms. Solutions (1.0 g/L) of EPS from Streptococcus thermophilus, isolated as gently as possible, and commercial dextran were analyzed for molecular mass distributions as representative measure of molecule alterations. Generally, acid, excessive heat and ultrasonication, intensified by simultaneous application, showed EPS degradation effects. Thus, recommendations are given for isolation protocols. Ultrasonic degradation at 114 W/cm² fitted into the random chain scission model and followed third- (S. thermophilus EPS) or second-order kinetics (dextran). The degradation rate constant reflects the sensitivity to external stresses and was DGCC7710 EPS > DGCC7919 EPS > dextran > ST143 EPS. Due to their exceptional structural heterogeneity, the differences could not be linked to individual features. The resulting molecular mass showed good correlation (r² = 0.99) with dynamic viscosity.

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Polysaccharides modification through green technology: Role of ultrasonication towards improving physicochemical properties of (1-3)(1-6)-α-d-glucans

Cited by 34 publications

References 30 publications

Impact of glucansucrase treatment on structure and properties of maize starch

Impact of glucansucrase treatment on structure and properties of maize starch

Effect of the Modifications on the Physicochemical and Biological Properties of β-Glucan—A Critical Review

Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound Stresses

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