Digestibility Of Corn Starch Research Articles

INFLUENCE OF LIVE WEIGHT ON STARCH AND N DIGESTION OF CORN-BASED (DRY-ROLLED OR STEAM-FLAKED) FINISHING DIETS FOR HOLSTEIN STEERS

<p><strong>Background</strong>. A possible effect of live weight on digestion capacity and starch and nitrogen utilization in cattle has been suggested, however, to our knowledge, this effect has not been evaluated by direct testing. This becomes especially relevant when finishing diets are used, which are characterized by their high percentages of starch and nitrogen <strong>Objective: </strong>To study the possible effect of live weight (BW) on digestion and utilization of two treatments corn, dry rolled (DR) and steam-flaked (SF). <strong>Results</strong>. Microbial N and microbial efficiency were not affected by the live weight by corn processing interaction. PV decreased linearly (P<0.01) rumen starch digestion in response to dry-rolled corn, whereas with steamed corn, PV had an opposite effect by linearly (P<0.01) increasing rumen starch digestion. <strong>Implications.</strong> Attention should not be paid to the live weight of the animals when choosing the type of grain processing. <strong>Conclusions. </strong>It is concluded that live weight does not have a significant effect on the digestion of corn starch, but there is a quadratic effect on the nitrogen efficiency; however, the direction of this effect (increase or decrease in digestion as PV increases) depends on the type of grain processing.</p>

Physicochemical and digestible properties of corn starch/gelatin complexes: Effect of pH, type of gelatin, and gelatin/starch ratio

Reducing the starch digestibility is particularly important for the prevention of obesity, diabetes and other related diseases. This work evaluated the effects of type-A gelatin (GA) or type-B gelatin (GB) of different ratios (12.5%, 25.0% and 50.0%, gelatin/starch, w/w) on the in vitro digestibility of corn starch (CS) at pH 4.0, 5.0 and 6.0. The complexation of CS and gelatin was electrostatic interactions and hydrogen bonds. The gelatin addition increased the turbidity of the system, the gelatinization temperature of CS, decreased the rapidly digestible starch (RDS) content, crystallinity, gelatinization enthalpy and viscosity of CS, and embedded within the internal CS matrix. At the same pH, the RDS content decreased with the increase of GA/CS or GB/CS ratio except for the TS -25.0%GA sample at pH 4.0. Ranked in order of RDS content, the pH values of the complexes were generally as follows: pH 5.0 > pH 6.0 > pH 4.0. Compared to GB, GA significantly reduced RDS content of CS under the same gelatin/starch ratio and pH conditions. The TS-25.0%GA complex exhibited the lowest RDS content of 56.36% at pH 4.0. These results will help to learn more about the mechanism of interaction between CS and gelatin, as well as the development of low content RDS corn starch-based food.

Short-range molecular order is the driving factor for starch digestibility and texture of alginate-encapsulated rice beads.

Rice grain analogues with slow starch digestibility are commonly associated with an unsatisfactory texture, often leading to consumer dissatisfaction. Alginate encapsulation has been applied to reduce the digestibility of corn and potato starch. The fine molecular structures of rice starch can greatly determine its digestibility and texture. However, it remains unclear whether a combination of alginate encapsulation and varied starch molecular structures can be employed to create rice grain analogues that offer both slow starch digestibility and an appealing texture. For the first time, the present study constructed alginate-encapsulated rice beads (as a rice grain analogue). A wide range of starch digestion rates were found among alginate-encapsulated rice beads prepared with different rice varieties, and only certain rice varieties (e.g. Subei and Nanjing) were able to result in rice beads with slower starch digestibility than their parental rice kernels. More importantly, all rice beads showed a relatively softer texture compared to their parental rice kernels. Correlation analysis showed that starch digestion rate, hardness and stickiness were all positively correlated with the ratio of short-range amorphous regions in rice bead samples, as obtained from Fourier transform-infrared spectroscopy, but not with the relative crystallinity. Collectively, these results suggest that rice beads with slower starch digestion rate and softer texture could be obtained by choosing rice varieties that develop more short-range ordered structure after cooking. © 2024 Society of Chemical Industry.

Structural characterization of Porphyra haitanensis extracts and their effects on structure, physicochemical properties, and in vitro digestibility of corn starch

Porphyra haitanensis with many bioactive components has great prospects for application in the functional food, pharmaceutical, and cosmeceutical industries. In this study, two sequentially extracted fractions (PhE1 & PhE2) were isolated and structurally characterized. The results showed that PhE1 was mainly composed of protein (36.82%) and neutral sugar (32.43%), while PhE2 mainly contained neutral sugar (58.70%). Both had galactose as main monosaccharides, PhE2 also contained a small amount of glucose. To widen the application of PhEs in starchy foods, they were added to corn starch (CS) system and co-gelatinized. Rheological tests indicated that PhEs could effectively affect gel strength of CS. The addition of PhEs effectively inhibited the content of leached amylose in CS gelatinization system except those at an addition of 5% PhE1 and 5% PhE2. FT-IR data suggested that PhE1 could improve the short-range order, but PhE2 showed no significant effects. SEM images showed that the pore wall of the composites thickened, and the network structure became relatively ordered. In vitro tests, PhEs significantly reduced the contents of rapidly digestible starch, and PhE1 presented better effects. Therefore, PhEs may be used as potential materials to delay the digestion of CS and related products.

The Construction of Sodium Alginate/Carboxymethyl Chitosan Microcapsules as the Physical Barrier to Reduce Corn Starch Digestion.

To enhance the resistant starch (RS) content of corn starch, in this work, carboxymethyl chitosan/corn starch/sodium alginate microcapsules (CMCS/CS/SA) with varying concentrations of SA in a citric acid (CA) solution were designed. As the SA concentration increased from 0.5% to 2%, the swelling of the CMCS/CS/SA microcapsule decreased from 15.28 ± 0.21 g/g to 3.76 ± 0.66 g/g at 95 °C. Comparatively, the onset, peak, and conclusion temperatures (To, Tp, and Tc) of CMCS/CS/SA microcapsules were higher than those of unencapsulated CS, indicating that the dense network structure of microcapsules reduced the contact area between starch granules and water, thereby improving thermal stability. With increasing SA concentration, the intact and dense network of CMCS/CS/SA microcapsules remained less damaged after 120 min of digestion, suggesting that the microcapsules with a high SA concentration provided better protection to starch, thereby reducing amylase digestibility. Moreover, as the SA concentration increased from 0.5% to 2%, the RS content of the microcapsules during in vitro digestion rose from 42.37 ± 0.07% to 57.65 ± 0.45%, attributed to the blocking effect of the microcapsule shell on amylase activity. This study offers innovative insights and strategies to develop functional starch with glycemic control properties, holding significant scientific and practical value in preventing diseases associated with abnormal glucose metabolism.

The Multiscale Structural Properties and In‐Vitro Digestibility of High Amylose Corn Starch During Autoclaving‐Cooling Treatment

AbstractThis work investigates the relationship between multiscale structural properties in high amylose corn starch (HACS) and its in‐vitro digestibility by analyzing the effects of autoclaving‐cooling treatment (ACT). Differential scanning calorimetry (DSC) shows that HACS displays a higher gelatinization temperature, wider endothermic gelatinization range, and higher enthalpy. Autoclaved corn starch exhibits enhanced thermal stability than the raw corn starch. X‐ray diffraction (XRD) shows that ACT does not change the crystalline type but increases the relative crystallinity (RC). Fourier transform infrared spectroscopy (FTIR) indicates that HACS exhibits a higher degree of order (DO) and double helixes (DHs) than normal corn starch (NCS), which are reduced by ACT. Scanning electron microscopy (SEM) reveals that HACS displays denser structures and smaller particle morphologies than NCS. After ACT, the granular of autoclaved corn starch shows a rough fiber network structure. Digestibility analysis reveals a positive correlation between the amylose content and resistant starch (RS) level in raw starch, while ACT promotes significant RS formation. This suggests that amylose promotes ordered structure formation, while autoclaving increased digestive resistance.

Physicochemical and digestive properties of corn starch nanoparticles incorporated different polyphenols

The corn starch nanoparticles were prepared by incorporating three kinds of polyphenols, including quercetin, proanthocyanidins and tannin acid. The physicochemical and digestive properties of corn starch nanoparticles were researched. The quercetin showed a higher complexation index than proanthocyanidins and tannin acid when they complexed with corn starch. The mean size of corn starch quercetin, proanthocyanidins and tannin acid were 168.5 nm, 179.1 nm and 188.6 nm, respectively. XRD results indicated that all the corn starch-polyphenols complex showed V-type crystalline structure, the crystallinity of corn starch-quercetin complex was 19.31 %, which showed more formation of amylose-quercetin single helical formed than the other two starch-polyphenol complexes. In vitro digestion revealed that polyphenols could resist digestion and quercetin increased the content of resistant starch from 23.32 % to 35.24 % and polyphenols can form complexes with starch through hydrophobic interactions or hydrogen bonding. This study indicated the hydrophobic polyphenols had a more significant effect on the digestibility of corn starch. And the cell toxicity assessments demonstrated that all nanoparticles were nontoxic and biocompatible.

Effect of hawthorn polyphenol extracts on the physicochemical properties and digestibility of corn starch.

To investigate the effect of hawthorn polyphenols on the physicochemical properties and digestibility of corn starch, different proportions (1%, 2%, 3%, and 4% [w/w]) of hawthorn polyphenol extracts (HPEs) were mixed with corn starch, and their physicochemical properties and digestive properties were characterized by X-ray diffraction, Fourier transform infrared spectroscopy, Rapid Visco Analysis, differential scanning calorimetry, and in vitro/in vivo analysis. Results indicated that small V-type crystal starch tended to be formed in the samples, and the addition of HPEs reduced the viscosity, prolonged the gelatinization temperature of corn starch, and increased the proportion of slowly digestible starch and resistant starch of the corn starch, which accounted for 36.32%±1.05% and 33.32%±4.07%, respectively. Compared with the raw corn starch, the postprandial blood glucose of mice that were administered the hawthorn polyphenols decreased significantly: the blood glucose peak (30min) decreased from 14.30±1.52 to 11.77±1.21mmol/L. Our study might provide some basic theoretical support for the application of hawthorn polyphenols in healthy starchy food processing.

Three anthocyanin-rich berry extracts regulate the in vitro digestibility of corn starch: Physicochemical properties, structure and α-amylase

This study aimed to compare the regulatory effects of blue honeysuckle anthocyanins (BHA), blueberry anthocyanins (BBA), and blackcurrant anthocyanins (BCA) on the in vitro digestibility of corn starch in terms of starch physicochemical properties and structure, as well as α-amylase inhibition. The results revealed that adding all three anthocyanins lowered digestibility in the following order: BHA > BCA > BBA. The terminal digestibility (C∞) decreased from 73.84 % to 57.3 % with the addition of 10 % BHA, while the resistant starch (RS) content increased from 4.39 % to 48.82 %. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis indicated that anthocyanins and starch interacted through noncovalent bonds. Differential scanning calorimetry (DSC) analysis showed that the gelatinization enthalpy was dramatically lowered in all three anthocyanin groups, with 10 % BHA producing a 38.58 % drop. Rheological property analysis showed that anthocyanins increased the apparent viscosity and modulus with starch. The interaction between anthocyanin and α-amylase was mainly through the formation of hydrogen bonds and hydrophobic forces. This research provides theoretical guidance for developing low glycemic index (GI) anthocyanin starch-based foods.

Differential depot-specific effects of long-term fructose intake on lipoprotein lipase activity and adipose tissue development in lean and obese+NIDDM SHR/Ntul//-cp rats

To determine the effects of a lower glycemic index, fructose-rich diet on parameters of weight gain and adipose tissue cellularity in principle fat depots, groups of congenic lean and obese+NIDDM SHR/tul//-cp rats were fed nutritionally complete isoenergetic diets where 54% of the calories were present as cooked cornstarch (CCS diet) or equal parts CCS and fructose (the CCSF diet) plus essential fats, proteins, minerals and dietary fibers from one until 9 months of age. Initial body weights were similar in all groups. Net weight gain and final body weights of obese >>>lean and demonstrated only a modest trend toward a greater weight gain in obese animals fed the CCSF diet. Differential effects on adipocyte size and number including marked hyperplasia and hypertrophy were observed in retroperitoneal and dorsal fat pads, while the mass and cellularity of the epididymal depots were similar in all dietary and phenotype groups. Tissue Lipoprotein Lipase activity (LPLA) was similar in EPI, RP, and Dorsal fat depots in both phenotypes, but LPLA in IBAT of lean >>> obese and demonstrated a modest diet effect (CSS > CSSF) in both phenotypes. These results indicate that the long-term consumption of the high fructose diet was neither substantially beneficial nor ameliorative in contributing to the modest excess weight gain and adiposity in WAT depots of the obese phenotype of this strain, despite the lower glycemic index and slower luminal digestibility of fructose vs cornstarch when fed in isoenergetic proportions in the diet. In contrast, IBAT mass and cellularity of obese >>> lean, while IBAT LPLA of lean >>> obese, suggestive of improved insulin sensitivity. These results suggest that the excess weight gain and adiposity often attributed to the consumption of excess dietary fructose sources may be at least in part a reflection of net caloric intake and insulinogenic responses rather than the type of carbohydrate consumed. In addition, the greater IBAT mass, cellularity, and percent lipid content of the obese are consistent with early onset hyperphagia and an impaired capacity for energy expenditure via non-shivering thermogenesis and thus represent a likely contributor to the epigenetic expression and development of obesity in the obese phenotype of this strain.

Effect of operating conditions on structure and digestibility of spray-dried corn starch

Spray drying has been widely applied in food industry due to its efficiency and low cost. Exploring feasibility to prepare resistant starch (RS) via spray drying could open up new route to produce starch-based products with low glycemic index efficiently. In this study, effects of spray drying operating conditions on the structure and digestibility of recrystallized spray-dried corn starch (RSDCS) were explored. Apparent amylose content (AAC) and swelling power (SP) of the RSDCSs increased after the spray drying and recrystallization. Particle size of the RSDCSs decreased significantly with increase of compressed air flow and decrease of starch suspension concentration. Furthermore, the short-range order, long-range order, and content of RS in the RSDCSs decreased with increase of compressed air flow and starch suspension concentration. The Pearson's correlation analysis showed that digestive properties of the RSDCSs were mainly related to the short-range ordered structure and crystalline structure. Moreover, Mantel analysis revealed that operating conditions changed the digestibility of the RSDCSs through impacting crystalline structure, AAC and SP. The highest content of RS in the RSDCSs (23.08%) was increased near 2.6 times comparing to that of native corn starch (9.02%).

Changes in physiochemical properties and in vitro digestion of corn starch prepared with heat-moisture treatment

To investigate the effect of heat-moisture treatment (HMT) on the physiochemical properties and in vitro digestibility of corn starch, the pasting behavior, viscoelasticity, thermal properties, long/short range structure, morphology and in vitro digestion of corn starch treated with different HMT conditions (HMT-20, 25, 30, 35 and 40 %) were characterized. Results indicated that after HMT, the pasting and disintegration behaviors of corn starch were affected and correlated with the moisture content. The dynamic viscoelasticity of corn starch was changed, and when glassy conditions were reached, the elastic properties decreased with increasing moisture while the viscous properties increased, especially for the HMT-40 %. The thermal stability of starch was improved by HMT, although the enthalpy of pasting (ΔH) was reduced. Additionally, the HMT processing also promoted the conversion of RDS to SDS and/or RS (SDS and RS increased to 39.80 % and 31.68 % for HMT-40 %, respectively), which might attribute to the rearrangement of free starch molecules. The present work provides a potential approach to make functional starches with healthy properties.

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

AbstractIn 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.

Anti-diabetic effect of modified ‘Guanximiyou’ pummelo peel pectin on type 2 diabetic mice via gut microbiota

This study aimed to investigate the mechanisms of nature and modified ‘Guanximiyou’ pummelo peel pectin (GGP and MGGP) in alleviating T2DM through in vitro and in vivo. After modification, pectin was transformed from high methoxy pectin (HMP) to low methoxy pectin (LMP), and the content of galacturonic acid was increased. These made MGGP have stronger antioxidant capacity and better inhibition effect on corn starch digestion in vitro. In vivo experiments have shown that both GGP and MGGP inhibited the development of diabetes after 4 weeks of ingestion. However, MGGP can more effectively reduce blood glucose and regulate lipid metabolism, and has significant antioxidant capacity and the ability to promote SCFAs secretion. In addition, 16S rRNA analysis showed that MGGP changed the composition of intestinal microbiota in diabetic mice, decreased the abundance of Proteobacteria, and increased the relative abundance of Akkermansia, Lactobacillus, Oscillospirales and Ruminococcaceae. The phenotypes of the gut microbiome also changed accordingly, indicating that MGGP can inhibit the growth of pathogenic bacteria, alleviate intestinal functional metabolic disorders and reverse the potential risk of related complications. Altogether, our findings demonstrate that MGGP, as a dietary polysaccharide, may inhibit the development of diabetes by reversing the imbalance of gut microbiota.

Influence pathways of nanocrystalline cellulose on the digestibility of corn starch: Gelatinization, structural properties, and α-amylase activity perspective

This work focused on the pathways by which NCC regulated the digestibility of corn starch. The addition of NCC changed the viscosity of the starch during pasting, improved the rheological properties and short-range order of the starch gel, and finally formed a compact, ordered, and stable gel structure. In this respect, NCC affected the digestion process by changing the properties of the substrate, which reduced the degree and rate of starch digestion. Moreover, NCC induced changes in the intrinsic fluorescence, secondary conformation, and hydrophobicity of α-amylase, which lowered its activity. Molecular simulation analyses suggested that NCC bonded with amino acid residues (Trp 58, Trp 59, and Tyr 62) at the active site entrance via hydrogen bonding and van der Waals forces. In conclusion, NCC decreased CS digestibility by modifying the gelatinization and structural properties of starch and inhibiting α-amylase activity. This study provides new insights into the mechanisms by which NCC regulates starch digestibility, which could be beneficial for the development of functional foods to tackle type 2 diabetes.

Interaction with taxifolin reduces the digestibility of corn starch in vitro and in vivo

Interaction with taxifolin reduces the digestibility of corn starch in vitro and in vivo

Effects of Sodium Alginate and Guar Gum Matrices on the Structure and In Vitro Digestion of Native Corn Starch after Encapsulation Using Spray Drying

AbstractThe study aims to investigate the influence of hydrocolloid matrices, including sodium alginate (SA) and guar gum (GG), on the digestive properties of native corn starch (NCS). The native starch is encapsulated with SA (1% w/v), SA (0.75% w/v) + GG (0.25% w/v), SA (0.50% w/v) + GG (0.50% w/v), SA (0.25% w/v) + GG (0.75% w/v), and GG (1% w/v) through a laboratory‐scale spray drying process. The results reveal novel comparative and cooperative effects of encapsulant materials on starch hydrolysis. SA is found to be a superior encapsulant in terms of enhancing the slowly digestible starch (SDS) and resistant starch (RS) contents and improving the thermal stability of NCS, which is attributed to its rough matrix structure. This effect is attributed to the rough matrix structure of SA, which may offer greater resistance to water and enzyme penetration. The combination of 0.75% w/v SA + 0.25% w/v GG is found to be the most effective in reducing digestibility and enhancing thermal stability (p < 0.05), likely due to synergistic interactions between the two hydrocolloids. These findings provide valuable information on the effects of hydrocolloid matrices on the digestive properties of NCS and lay the foundation for future research.

Effects of soy protein isolate hydrolysate on physicochemical properties and in vitro digestibility of corn starch with various amylose contents

To explore the interaction regarding protein and corn starch with various amylose contents, high amylose corn starch (HACS), normal corn starch (NCS), and waxy corn starch (WCS) were co-heated with soy protein isolate hydrolysate (SPIH), and the physicochemical properties and in vitro digestibility of each of the three combined materials was analyzed. The SPIH inhibited the in vitro digestion of HACS and NCS, but promoted the in vitro digestion of WCS. SPIH restricted the hydration and expansion of NCS and WCS and increased their gelatinization temperatures; however, SPIH had no significant effect on HACS. It was found that the microstructure of the three types of corn starch were significantly different after freeze-drying because of the different distribution of water molecules in the samples with various amylose contents during gel formation. The setback (SB) and peak viscosity (PV) values of these three types of corn starch reduced with the increase of SPIH mainly because SPIH inhibits the interaction of starch chains. This research lead to a novel idea of using corn starch with various amylose contents in food.

Electron beam irradiation regulates the structure and functionality of ball-milled corn starch: The related mechanism

The ball milling (BM), electron beam irradiation (EBI), the combination of them, and their effects on granules morphology, multiscale structure, physicochemical properties, and digestibility of corn starch are discussed in this paper. Both BM and EBI reduced crystallinity, amylopectin molecular weight (Mw), pasting viscosities, gelatinization temperatures, and resistant starch (RS) content, but increased amylose Mw and rapidly digestible starch content. BM treatment damages the starch granules, which makes them easier to attack by free radicals of subsequent EBI treatment. In addition, the BM pretreatment promoted starch chain depolymerization and crystalline structure destruction, reinforcing the joint effect of subsequent EBI treatment. Therefore, BM-EBI-starches exhibited lessened crystallinity, amylopectin Mw, pasting viscosities, gelatinization temperatures, enthalpy and RS content than native and single-treated starch. This paper would like to reference potential industrial applications of BM and EBI technologies to modify starch.

Effects of dual modification of lysine and microwave on corn starch: In vitro digestibility and physicochemical properties

The effects of lysine addition and microwave treatment (MC) on the digestibility, physicochemical properties and structure of corn starch were investigated. Among all uncooked samples, unmodified corn starch (CS), microwave modified corn starch (MC-CS) and corn starch mixed with lysine (CS-Lys) contained 15.09 %, 14.82 % and 18.86 % slowly digestible starch (SDS), while up to 30.28 % in microwave-lysine modified corn starch (MC-Lys). In contrast to CS, the peak viscosity, breakdown viscosity, setback viscosity and gel enthalpy of MC-Lys were decreased, while the relative crystallinity was increased. Scanning electron microscopy observation showed that corn starch aggregated with each other and was coated by lysine after MC, the particle size distribution range became wider, and the specific surface area decreased. The results showed that the interaction of starch with lysine in the microwave field increased the ordered and aggregated structure of corn starch, resulting in a significant change in the physicochemical properties and digestibility of corn starch. MC-Lys can be added to foods as a nutritional fortification to meet the needs of specific populations for lysine and low carbohydrate.