Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches

Li, Liang; Liu, Zhendong; Zhang, Wenhui; Xue, Bai; Luo, Zhijun

doi:10.1002/star.202000249

Cited by 27 publications

(10 citation statements)

References 103 publications

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“…[70] Fanta et al [71] proved Vtype inclusion complexes of AM with naturally occurring lipid material (XRD, 2𝜃 = 19.7°) for a jet-cooked and subsequently air dried high-AM starch sample (Amylomaize VII, comparable to HACS-70). Since no defatting was performed, the existence of AM-lipid-complexes, which are assigned to resistant starch (RS) type 5 (RS-5), [72] in the investigated gel structures is expected.…”

Section: Xrdmentioning

confidence: 99%

High Amylose Corn Starch Gels—Investigation of the Supermolecular Structure

et al. 2022

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Aqueous gels based on two high amylose corn starch (HACS) genotypes with different amylose (AM) contents (HYLON V [HACS‐50] and HYLON VII [HACS‐70]) are prepared by gradation of the polymer concentration (6 and 9% w/w) and storage duration (1 and 14 days). The supermolecular structure of the wet gels is investigated by means of confocal laser scanning microscopy (CLSM), and the dried starch gel material examines crystallographically using X‐ray diffraction (XRD) and morphologically using scanning electron microscopy (SEM). In particular CLSM reveals that the gel structure shows changes with the storage time. XRD experiments reveal the existence of the B‐type crystalline structure as well as a remarkable portion of the V‐type, and higher crystallinity (Xc) is found after long‐term storage. Observation of the dried gel material's surface facilitates the assumption of a fractal‐based arrangement (structure of retrograded starch) within the starch gel network. The results are discussed closely with obtained data related to the molecular level of the gel matrix involved starch polymers, which are reported in previous publications.

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Section: Xrdmentioning

confidence: 99%

High Amylose Corn Starch Gels—Investigation of the Supermolecular Structure

et al. 2022

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“…The retrogradation at higher temperature develops A and V type crystallites in majority in RS3 (Shamai et al, 2003). Lastly, RS5 contains mainly Vtype polymorphs in its granular structure (L. Li, Liu, et al, 2021). Able to resist hydrolysis.…”

Section: Resistant Starchmentioning

confidence: 99%

Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains

Sahoo

Roy

2022

J Food Process Engineering

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The aim of this review is to gather information on key controlling parameters affecting resistant starch (RS) formation, different strategies for its enhancement and to direct future prospect of viable RS enhancement technologies in whole rice. To achieve this, a thorough literature review is done, and the possible ways are suggested. People in developing countries rely on starch-based whole rice. Excessive rice consumption may promote several potential health diseases, such as obesity, type II diabetes, and the risk of colorectal cancer. RS, functionally similar to dietary fiber, could effectively minimize and control such health diseases. Therefore, successive progress in the enhancement of RS content in starch-based powder or flour has been achieved through the improvement of functional attributes of starch with the adoption of different methodologies (genetic, physical, chemical, and enzymatic treatments). However, as people primarily consume starch-rich whole rice grains in their regular diet than diets with rice flour, the functional attributes of whole rice grains without destroying its native structure and wholesomeness should be developed.Physical treatment could be more inexpensive and effective than chemical and enzymatic methods while applying on whole rice grains. But it does not improve as much RS level in whole rice as compared to other methods. Hence, one or more physical treatments could be combined with each other or may be conjugated with chemical or enzymatic treatment for significant improvement of rice RS. Practical applicationsRecently, people are much concerned about functional diets which are capable to provide nutritive value as well as to minimize potential health diseases. Such awareness enhances the consumption of resistant starch, like dietary fiber. Cereals like rice contain meager amount of resistant starch. Hence, the demand for resistant starch in our body cannot be fulfilled through rice consumption. The only way to resolve this problem is to enhance resistant starch content in whole rice grains through developing different process modification (physical, chemical, and enzymatic). To develop such modified process technologies, a detailed knowledge on the key controlling parameters affecting starch RS formation and different strategies for enhancement of RS content is required. This review explores the current status of RS enhancement

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“…Recently, RS5 was redefined as five-type self-assembledstarch complexes, such as amylose-lipid, starch-fatty, starch-monoglycerides and starchlipid protein [7]. The enzymatic resistance of the amylose-lipid complex depends on the lipid's molecular structure and the crystalline morphology of the helices [8]. The amylose-lipid complexes are commonly found in both native starch granules and processed starch [9].…”

Section: Introductionmentioning

confidence: 99%

Dynamic Resistant Starch Accumulation in Contrasting Wheat Genotypes Highlights the Lipid Metabolic Pathway Related to Resistant Starch Synthesis

et al. 2022

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Resistant starch (RS) shows several health benefits. Enhancing the RS content of wheat is of major commercial importance. However, knowledge regarding the RS synthesis mechanism in wheat remains limited. In this study, the dynamic accumulation of RS during the filling process in two wheat (Triticum aestivum L.) genotypes with contrasting RS contents (H242, high RS content; H189, low RS content) were investigated. The results demonstrate that beyond 25 days after pollination (DAP), the RS content of H189 was relatively stable, but that of H242 continued to increase. Secondary accumulation was observed in the high-RS-content wheat genotype. A comparative transcriptome analysis between H242 and H189 at 20 DAP and 35 DAP showed that the differentially expressed genes were mainly involved in glycerolipid metabolism, glycerophospholipid metabolism and glucuronate interconversions. Furthermore, weighted gene coexpression network analysis suggested that lipid metabolic pathways such as the glycerophospholipid metabolism pathway might be involved in RS synthesis, and lipid-related genes upregulated beyond 25 DAP resulted in RS secondary accumulation. This work provides insight into the characteristics and mechanisms of RS synthesis.

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Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches

Cited by 27 publications

References 103 publications

High Amylose Corn Starch Gels—Investigation of the Supermolecular Structure

High Amylose Corn Starch Gels—Investigation of the Supermolecular Structure

Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains

Dynamic Resistant Starch Accumulation in Contrasting Wheat Genotypes Highlights the Lipid Metabolic Pathway Related to Resistant Starch Synthesis

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