Branch Chain Length Distribution Of Amylopectin Research Articles

Exploring the potential of taro (Colocasia esculenta) starch: Recent developments in modification, health benefits, and food industry applications

AbstractTaro is a tropical plant and an underutilized root crop that has a good source of carbohydrate. Taro tuber contains 70%–80% of starch on dry basis. This review highlights the extraction of taro starch, latest advancements in the modification such as physical, chemical and enzymatic modification of taro starch. Furthermore, after modification of taro starch, molecular weight and amylopectin branch chain length distribution, granular shape, percentage crystallinity, swelling and solubilization, pasting and thermal properties and in vitro digestibility of taro starch were significantly affected. Additionally, researchers have explored novel methods to modify the physicochemical characteristics of taro starch, enhancing its functionality as a thickening, gelling, and stabilizing agent in various food formulations. However, fabrication of nanoparticles from taro starch was also studies. Various health benefits of taro starch have been reported in this study. One significant health benefit of taro starch is its potential to improve blood sugar management. Furthermore, the versatility of taro starch in food applications has expanded, ranging from traditional staples to modern convenience foods. Its gluten‐free nature makes it an attractive option for individuals with gluten sensitivity or celiac disease. Taro starch is increasingly incorporated into bakery products, snacks, noodles, and as a thickening agent in soups and sauces. The unique sensory attributes and nutritional profile of taro starch contribute to the development of novel, health‐conscious food products that cater to evolving consumer preferences.

Dielectric barrier discharge cold plasma modifies the multiscale structure and functional properties of banana starch

Banana starch has attracted significant attention due to its abundant content of resistant starch. This study aims to compare the multiscale structure and functional properties of banana starch obtained from five cultivated varieties and investigate the impact of dielectric barrier discharge cold plasma (DBD) treatment on these starch characteristics. All five types of natural banana starch exhibited an elliptical and irregular shape, conforming to the CB crystal structure, with a bimodal distribution of branch chain lengths. The resistant starch content ranged from 88.9 % to 94.1 %. Variations in the amylose content, amylopectin branch chain length distribution, and structural characteristics resulted in differences in properties such as gelatinization behavior and sensitivity to DBD treatment. The DBD treatment inflicted surface damage on starch granules, reduced the amylose content, shortened the amylopectin branch chain length, and changed the relative crystallinity to varying degrees. The DBD treatment significantly increased starch solubility and light transmittance. Simultaneously, it resulted in a noteworthy decrease in peak viscosity and gelatinization enthalpy of starch paste. The in vitro digestibility test showed that 76.2 %–86.5 % of resistant starch was retained after DBD treatment. The DBD treatment renders banana starch with reduced viscosity, increased paste transparency, enhanced solubility, and broadens its potential application.

Effect of annealing and heat-moisture pretreatment on the quality of 3D-printed wheat starch gels

This paper examines the effects of annealing treatment (ANN) and heat-moisture treatment (HMT) on the physicochemical and structural properties of wheat starch used for 3D food printing. Printing performance, molecular weight (Mw), amylopectin branch chain length distribution, pasting properties, rheology, fourier transform infrared (FT-IR) spectroscopy, texture and scanning electron microscopy (SEM) were used to evaluate the quality of printed products. Compared to untreated wheat starch, HMT improved the accuracy of 3D printing, stacking height of printed samples, and prolonged storage time of printed sample with softer texture. Conversely, ANN decreased printing performance, made sample edges rougher, reduced the stacking height of printed samples, and significantly increased sample hardness in storage. These effects are consistent with changes that these treatments made to the Mw of starch: compared to native starch and ANN, HMT increased the Mw of amylose and significantly decreased average Mw. In turn, this change decreased viscosity and G' of the starch gel, enabling smoother extrusion and better printing lines. In conclusion, HMT can improve 3D printing performance of wheat starch, increasing printing height and accuracy, which provides a simple and effective method to improve 3D printing effect using starch.

Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root starch

Lotus root starch was treated with single and combined microwave (300 and 700 W) and cold plasma (60, 90, and 120 s) treatments. Effects of treatments on multi-structural, physicochemical, and digestive properties of lotus root starch were investigated. The results revealed that a combination of cold plasma and microwave treatments significantly affected the morphology of starch granules and reduced the relative crystallinity of starch compared with a single treatment. However, no changes were found in the chemical functional groups of starch after single or combined treatments. Additionally, the amylose content, amylopectin branch chain length distribution, solubility, and swelling power of the starch significantly varied depending on cold plasma treatment duration and microwave power. Furthermore, the treated starch showed lower peak viscosity and higher pasting temperature than the native one. Moreover, the resistant starch content significantly decreased as cold plasma treatment was prolonged and microwave power increased.

Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments

The effects of microwave (MW) treatments for 30 and 90 s or cold plasma (CP) treatments for 2, 6, and 10 min on structural, physicochemical, and digestive properties of rice starch were investigated and compared with the effects of combined MW and CP treatments. Dual modification of starch using combined MW and CP treatments significantly changed starch granules' morphology, and starch showed lower crystallinity, swelling power, and peak viscosity than rice starch with a single modification. However, no significant changes were found in rice starch's crystalline structure and FT-IR spectra pattern after single or combined treatments. Effects of these treatments on the amylopectin branch chain length distribution and molecular weight of rice starch varied considerably depending on treatment type and treatment duration. Moreover, the dually modified rice starch contained more great content of resistant starch. Thus, the synergistic effects between MW and CP had more profound modification than the single treatment. Also, the dual treatment can be used to produce modified starch for industrial applications.

Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage

This study showed that superheated steam (SS) processing could inhibit the changes in physicochemical properties of buckwheat during storage by altering the molecular structure of starch. The relationship between the molecular structure of starch (granular morphology, chain-length distribution, molecular weight, and long- and short-range structures) and the physicochemical properties (swelling power, water solubility, thermal properties and pasting properties) of flour and starch were investigated. The results showed that the water solubility, onset temperature (To), gelatinization enthalpy (ΔH), and pasting viscosity (peak, trough, and final) of untreated buckwheat flour decreased during storage, while the gelatinization temperature range (Tc–To) increased significantly (P < 0.05). SS processing restricted these changes in the physicochemical properties based on the results of the less reduction in relative crystallinity and 1047/1022 cm−1 ratio of starch. Furthermore, SS processing increased the mobility and reassembly of starch chains, narrowed the amylopectin branch chain-length distribution, reduced the heterogeneous molecular weight distribution, and increased the thermal stability of starch. Consequently, fewer changes were evident in the ΔH and breakdown value of the buckwheat flour during storage. Pearson's correlation analysis verified the relationship between the physicochemical properties of the buckwheat flour and the SS-induced changes in the starch molecular structure.

Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes.

A combination of freeze-dried powder of disproportionating enzyme (D-enzyme)-containing potato tuber and β-amylase-containing ramie leaf was used to improve the gluten-free (GF) bread, and its physicochemical properties were characterized. The presence of D-enzyme and β amylase in the potato tuber and ramie leaf was confirmed. Sixty five percent of partially gelatinized rice flour and 20% corn starch was combined with 10% freeze-dried potato tuber and 1% ramie leaf powder, and baked. The specific volume increased by 23% compared to the control with improved internal characteristics. Texture profile analysis revealed that retrogradation of the bread was retarded when stored for 90h at 4°C. The bread crumb amylose content was reduced from 14 to 9% and amylopectin branch chain-length distribution was rearranged, whereby the proportions of the branch chains with Degree of polymerization (DP) < 9 and DP > 19 decreased. The results suggest that D-enzyme and β-amylase cooperatively altered amylose/amylopectin ratio and amylopectin structure.

Characterization and technological properties of peach palm (Bactris gasipaes var. gasipaes) fruit starch

Peach palm fruit mesocarp (Bactris gasipaes var. gasipaes) is already consumed in the Northern region of Brazil, after its cooking and is known as a source of starch and carotenoids and like all fruits it has low storage stability. This work characterized the starch extracted from the mesocarp of peach palm fruit using with water in terms of its physical and chemical properties. The SEM micrographs show that starch presented bimodal distribution (size 3.9–10.4 µm), while the smaller granules had a smooth surface and an oval or conical shape, the larger granules were spherical with holes and cracks on the surface. The starch presented low amylose content (<20%) and amylopectin branch chain length distribution with the absence of a shoulder, which is suggestive of perfect crystalline structure, and a higher proportion of medium chains (DP 13–24), despite the large number of short chains (DP 6–12), and on average DP 21. X-ray diffraction showed a mixture of polymorphs A and B, which can be considered C-type crystalline pattern, which is indicative of being a slow digestible starch. Through paste viscosity results, by RVA, we can observe low values for thermal and pasting properties, suggesting greater homogeneity of crystals. Also, due to interaction with lipids originally present (2.69%), the starch showed lower retrogradation rate (22.64%), which resulted in a weak gel after 24 h of storage. As a product with greater storage stability, peach palm fruit starch, extracted for the purpose of promoting its regional use, has shown that it can be used in products where slow and smooth retrogradation is desired, such as in breads, soups, chowder and porridges, without the use of emulsifiers or fat.

Structural and functional characterization of starches from Brazilian pine seeds (Araucaria angustifolia)

Brazilian pine seeds (Araucaria angustifolia) or pinhão are popularly consumed in South America as a seasonal food. Pinhão of seven accessions were supplied by Brazilian Agricultural Research Corporation (Embrapa/Forestry) germplasm bank. Starch was isolated from those seeds and characterized. Structures and functional properties of starch, including amylose content, molecular weight (Mw) and gyration radius of amylopectin, amylopectin branch chain-length distribution, thermal and pasting properties, and in vitro digestibility were studied. The samples had significant differences on structures and functional properties. The pinhão starch consisted of considerable amounts of slowly digestible starch (SDS) and resistant starch (RS). Results obtained from this study are useful for developing new applications for pinhão, which is a promising ingredient for the health/nutraceutical food industry.

Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches

Retrograded and debranched starch, known as resistant starch type 3 (RS3), is resistant to digestive enzymes and exhibits a behavior similar to that of dietary fibers. In this study, the effect of β- and α-amylase on the digestibility and structural characteristics of potato and arrowroot starches was evaluated and compared. Starch samples were gelatinized, hydrolyzed by β- or fungal α-amylase, debranched, cooled (4 °C/16 h), precipitated with ethanol, and dried. Debranched and gelatinized starch samples were used as control. The degrees of hydrolysis for the two starches were similar (∼25%), regardless of enzyme used. In both starches, β-amylase resulted in a significant decreases in average degree of polymerization (DPn) of short chains (from 16.5 to 12) and in proportion of these chains, while fungal α-amylase caused a significant decrease in DPn of long chains (from 38.9 to 26.8 and from 35.1 to 28.2 for potato and arrowroot starches, respectively) plus a significant increase in proportion of short chains. Gelatinization enthalpy and relative crystallinity of modified starches increased with amylolysis, particularly when α-amylase was used. RS3 content was 20.2% in the debranched potato starch and increased to 36.5% with amylolysis, regardless of the enzyme used before debranching. However, slowly digestible starch content increased from 8.5% to 27.8% when α-amylase was used in this starch. Meanwhile, arrowroot starch had 47.5% and 53.4% RS3 contents when β- and α-amylase were used, respectively. Structural characteristics, particularly the amylopectin branch chain length distribution, are important factors responsible for RS3 formation when amylolysis precedes debranching.

Toward Understanding the Genetic and Molecular Bases of the Eating and Cooking Qualities of Rice

Apparent amylose content (AAC), gelatinization temperature (GT), gel consistency, and pasting viscosity are important predictors of the eating and cooking qualities of rice. Great progress has been made in our understanding of the genetic and molecular bases of rice eating and cooking qualities. The Wx gene encoding granule-bound starch synthase is the major gene controlling AAC, gel consistency, and pasting viscosity; it also regulates GT as a minor gene. Starch synthase IIa (SSIIa) is the major gene responsible for GT and amylopectin branch chain length distribution; it also has minor effects on AAC, gel consistency, and pasting viscosity. The functional nucleotide polymorphisms in Wx and SSIIa and their associations with physicochemical properties have been well characterized. Molecular breeding using these functional markers of Wx and SSIIa has resulted in the development of new high-quality rice cultivars (breeding lines). A multienzyme complex model is proposed to explain different AAC-GT combinatio...

Interference Prevention in Size-Exclusion Chromatographic Analysis of Debranched Starch Glucans by Aqueous System

Branch chain-length distribution of amylopectin plays an important role on the characteristics of starch. One of the adapted protocols for determining the chain-length distribution and mass proportion of starch molecules is that starch is debranched with isoamylase and then analyzed by using high-performance size-exclusion chromatography coupled with multiangle laser-light scattering and refractive index detection (HPSEC-MALS-RI). However, ammonium sulfate in commercial isoamylase and acetate in debranching buffer give significant interferences on the chromatograms because of their undesirable ionic interactions with column sorbent materials. This study deals with development for correcting those interferences. A weak anion-exchange resin or selective precipitation with barium acetate was employed to remove sulfate prior to HPSEC determination. The interference of acetate was overcome by means of high ionic strength eluent, 0.3 M sodium nitrate. The specific refractive index increment (dn/dc) of amylodextrin was determined to be 0.147 using the modified conditions and was applied to calculate the molecular weight distribution of debranched starch molecules.

Studies on tuber and root starches. I. Structure and physicochemical properties of innala ( Solenostemon rotundifolius) starches grown in Sri Lanka

Starches from two cultivars ( Bola and Dik) of innala tubers ( Solenostemon rotundifolius) grown in the same location and under identical environmental conditions in Sri Lanka was isolated and some of the characteristics determined. The yield of starch from both cultivars was 16.0% on initial tuber weight. The shape of the granules in both cultivars was dome shaped and hemispherical with 4–5 slightly concaved facets. Pores were found randomly distributed over the surface of both starch granules. The amylopectin branch chain length distribution was nearly similar for both starches. However, the starches differed with respect to granular swelling, amylose leaching, susceptibility towards acid and enzyme hydrolysis, gelatinization characteristics, pasting properties and retrogradation kinetics. The results showed that differences in amylose content, lipid complexed amylose chains, relative crystallinity and extent of interaction between amylose chains in the amorphous regions of the granule had a substantial impact on the observed differences in physicochemical properties.

Structures and rheological properties of corn starch as affected by acid hydrolysis

Common corn starch was treated with different concentrations of hydrochloric acid, 0.06, 0.14, and 1.0N, for different lengths of time, 18, 6, and 1 h, respectively, to reach a similar peak viscosity as measured by Brabender Viscoamylograph. The fine structures, crystallinity and thermal properties were characterized and the rheological properties were evaluated using both compression and dynamic oscillatory tests. Acid hydrolysis had little effect on amylopectin branch chain-length distribution, gelatinization and retrogradation properties. However, the higher acid concentration (1.0N) degraded both amylopectin and amylose to a greater extent compared with the other two lower acid concentrations (0.06 and 0.14N). The acid treated starches had slightly higher degrees of crystallinity and lower amylose content than did the unmodified starch. Degradation of amylose and amylopectin by a high acid concentration resulted in a decrease in storage modulus (G′), loss modulus (G″), gelling temperature, and gel strength of the acid-thinned starches.