Structural and functional characterizations of α-amylase-treated porous popcorn starch

Zhong, Yuyue; Tian, Wenjing; Zhang, Chuqiu; Hansen, Aleksander Riise; Blennow, Andreas; Liang, Wenxin; Guo, Dongwei

doi:10.1016/j.foodhyd.2019.105606

Cited by 34 publications

(17 citation statements)

References 22 publications

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“…The morphology of starch granules was observed by SEM (S-3400N, Hitachi, Japan) at a voltage of 5 kV. Samples were sprayed with gold before observation ( Song et al, 2019 ).…”

Section: Methodsmentioning

confidence: 99%

“…The particle size distributions of starch granules were analyzed by Laser diffraction particle size (LDPS) analyzer (Hydyo2000MU, Mastersizer 2000, United Kingdom) with a resolution of 0.1–1,000 μm ( Song et al, 2019 ).…”

Section: Methodsmentioning

confidence: 99%

“…The X-ray beam was set to 40 mA and 40 kV, the diffraction angle range (2θ) was 3–40°, and the scanning speed was 4°/min. The relative crystallinity (RC) was calculated by MDI JADE 6.0 software ( Song et al, 2019 ).…”

Section: Methodsmentioning

confidence: 99%

“…The wavelength range of 800–1,200 cm –1 was applied, and OMNIC software (Thermo Fisher Scientific, United States) was used for deconvolution. The peak width was 70.4 cm –1 , and the resolution enhancement factor was 2.0 ( Song et al, 2019 ).…”

Section: Methodsmentioning

confidence: 99%

“…The starch suspension was first heated at 50 • C for 1 min, heated to 95 • C for 2.5 min at a rate of 12 • C/min, and finally cooled to 50 • C for 2 min at the same rate. The peak viscosity (PV), trough viscosity (TV), final viscosity (FV), breakdown (BD), and setback (SB) values were measured (Song et al, 2019).…”

Section: Pasting Property Analysis Via Rapid Viscosity Analysismentioning

confidence: 99%

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The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

Zhang

et al. 2022

Front. Plant Sci.

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The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by Qu at different time and starches were isolated at each time point, and its physico-chemical properties and structural parameters were determined. Results showed that the resistant starch (RS), amylose content (AC), the average particle size [D(4,3)] the ratio of peaks at 1,022/995 cm–1, and the onset temperature of gelatinization (To) were increased significantly after 36 h. Conversely, the crystallinity, the values of peak viscosity (PV), breakdown (BD), gelatinization enthalpy (ΔH), and the phase transition temperature range (ΔT) were declined significantly after 36 h. It is noteworthy that smaller starch granules were appeared at 36 h, with wrinkles on the surface, and the particle size distribution was also changed from one sharp peak to bimodal. We suggested that the formation of smaller rearranged starch granules was the main reason for the pronounced increase of RS during the FQ process.

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“…The morphology of starch granules was observed by SEM (S-3400N, Hitachi, Japan) at a voltage of 5 kV. Samples were sprayed with gold before observation ( Song et al, 2019 ).…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Pasting Property Analysis Via Rapid Viscosity Analysismentioning

confidence: 99%

See 3 more Smart Citations

The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

Zhang

et al. 2022

Front. Plant Sci.

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Sub‐high amylose maize starch: an ideal substrate to generate starch with lower digestibility by fermentation of Qu

Wu,

Tian,

et al. 2024

J Sci Food Agric

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BackgroundFermentation of Qu (FQ) is a novel method to modify starch's properties, expanding its application, especially in increasing resistant starch (RS) content. However, although using waxy maize starch (WMS) as fermentation substrate can increase RS content significantly, it may be time‐consuming and not cost‐effective due to almost negligible native RS content of WMS. To solve this problem, we hypothesized that sub‐high amylose starch (s‐HAMS) which amylose content closes to 50% may be an ideal substrate for FQ.ResultsThe results showed FQ did not change the shape and the particle size of starch granules, gelatinization peak (Tp) and conclusion temperature (Tc), while slowly digested starch (SDS) content saw a declining trend and rapidly digested starch (RDS) content fluctuated during FQ. And the amylose content decreased within 36 h then increased; the RS content, relative crystallinity (RC), the ratio of 1047 cm−1/1022 cm−1, the diffraction peak at 19.8° in XRD and the gelatinization onset temperature (To) increased significantly, within 24 h of FQ. However, after 24 h of fermentation, RS content, RC, the ratio of 1047 cm−1/1022 cm−1 and gelatinization enthalpy (ΔH) saw a significant decreasing trend.ConclusionWe suggested that s‐HAMS is more suitable for FQ with short time to produce low digestibility starch, and the increase of RS may be due to the formation of ‘amylose‐lipid’ complexes (RS5).This article is protected by copyright. All rights reserved.

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Characterization of Corn Starch Granules Modified by Glucan 1,4‐α‐Maltotriohydrolase from Microbacterium imperiale

Zhang

Gao

et al. 2023

Starch Stärke

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In this study, glucan 1,4‐α‐maltotriohydrolase (AMTS) is used to modify corn starch granules to elucidate the structural and physical property changes following AMTS modification. The degree of hydrolysis (DH) of granular corn starch is modulated by adding various amounts of AMTS. Pore structures with more pores, deep channels, and cavities in starch granules with extended hydrolysis are observed by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). The short‐range ordered structure, lamellar structure, and crystalline structure are significantly enhanced under moderate AMTS modification, and then slightly decreased with further modification. These structural changes significantly improve oil and water absorption capacities, decrease solubility and swelling power, diminish pasting properties, and lower the digestibility of granular corn starch. When AMTS interferes with the starch system, the specific surface area of granular starch gradually increases with extended hydrolysis, with the maximum being almost 4.6‐fold that of native starch. All these results suggest AMTS hydrolysises of corn starch granules through an “inside‐out” pattern, preferential hydrolysis of the amorphous region, and subsequent alternate hydrolysis of the amorphous and crystalline regions. Overall, AMTS is a potential granular starch hydrolase for producing porous starch used as the carrier material in a variety of food applications.

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Structural and functional characterizations of α-amylase-treated porous popcorn starch

Cited by 34 publications

References 22 publications

The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

Sub‐high amylose maize starch: an ideal substrate to generate starch with lower digestibility by fermentation of Qu

Characterization of Corn Starch Granules Modified by Glucan 1,4‐α‐Maltotriohydrolase from Microbacterium imperiale

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