Presence Of Α-amylase Research Articles

Smart and Sustainable Crop Protection: Design and Evaluation of a Novel α-Amylase-Responsive Nanopesticide for Effective Pest Control.

In this study, an α-amylase-responsive controlled-release formulation was developed by capping polydopamine onto β-cyclodextrin-modified abamectin-loaded hollow mesoporous silica nanoparticles. The prepared Aba@HMS@CD@PDA were subjected to characterization using various analytical techniques. The findings revealed that Aba@HMS@CD@PDA, featuring a loading rate of 18.8 wt %, displayed noteworthy release behavior of abamectin in the presence of α-amylase. In comparison to abamectin EC, Aba@HMS@CD@PDA displayed a significantly foliar affinity and improved rainfastness on lotus leaves. The results of field trail demonstrated a significantly higher control efficacy against Spodoptera litura Fabricius compared to abamectin EC at all concentrations after 7, 14, and 21 days of spaying, showcasing the remarkable persistence of Aba@HMS@CD@PDA. These results underscore the potential of Aba@HMS@CD@PDA as a novel and persistently effective strategy for sustainable on-demand crop protection. The application of nanopesticides can enhance the effectiveness and efficiency of pesticide utilization, contributing to more sustainable agricultural practices.

Evaluating the Prebiotic Properties of Agar Oligosaccharides Obtained from the Red Alga Gracilaria fisheri via Enzymatic Hydrolysis.

Currently, the demand in the food market for oligosaccharides with biological activities is rapidly increasing. In this study, agar polysaccharides from Gracilaria fisheri were treated with β-agarases and hydrolyzed to agar oligosaccharides (AOSs). High-performance anion-exchange chromatography/pulsed amperometric detection (HPAEC-PAD), Fourier-transform infrared spectroscopy (FT-IR), and gel permeation chromatography (GPC), were employed to analyze the chemical characteristics of AOSs. The FT-IR spectra revealed that the enzymatic hydrolysis had no effect on specific functional groups in the AOS molecule. To investigate the prebiotic and pathogen inhibitory effects of AOSs, the influence of AOSs on the growth of three probiotic and two pathogenic bacteria was examined. The gastrointestinal tolerance of probiotics in the presence of AOSs was also investigated. AOSs enhanced the growth of Lactobacillus plantarum by 254%, and inhibited the growth of Bacillus cereus by 32.80%, and Escherichia coli by 58.94%. The highest survival rates of L. plantarum and L. acidophilus were maintained by AOSs in the presence of α-amylase and HCl under simulated gastrointestinal conditions. This study demonstrates that AOSs from G. fisheri exhibit potential as a prebiotic additive in foods.

Production of prebiotic ulvan-oligosaccharide from the green seaweed Ulva rigida by enzymatic hydrolysis

Oligosaccharides from seaweed have recently attracted attention for their prebiotic potential in foods. In this study, ulvan polysaccharides (UPS) obtained by hot water extraction were treated with ulvan lyase 24A and hydrolyzed to ulvan oligosaccharide (UOS). The composition of UOS was analyzed for total sugars, sulfate, uronic acid, protein, reducing sugars, monosaccharide composition, and molecular weight distribution. The FT-IR spectrum showed that the enzyme did not remove the specific functional groups when UPS was degraded to UOS. The prebiotic effect of UOS was investigated by its influence on the growth of three lactic acid bacteria. UOS promoted the growth of Lactobacillus acidophilus and Lactobacillus plantarum better than commercial prebiotic galacto-oligosaccharide (GOS) and suppressed the growth of pathogens (Bacillus cereus and Escherichia coli). The protective effect of UOS under stimulated gastrointestinal conditions was also studied. It was found that L. plantarum grown in a medium containing UOS showed the highest survival rate in the presence of α-amylase, while L. acidophilus showed the highest survival rate under HCl conditions. In addition, all strains of LAB, grown in medium supplemented with UOS, showed the lowest survival rates. The present study demonstrated that UOS obtained from U. rigida can be used as a prebiotic additive that has significant potential for the food and feed industry.

Effect of pre-gelatinization on α-amylase-catalyzed hydrolysis of corn starch under moderate electric field

This study aimed to explore the roles of starch structure in α-amylase-catalyzed hydrolysis under moderate electric field (MEF). Corn starch was gelatinized by controlling the temperature procedure of rapid viscos-analysis, and then the pre-gelatinized starch (3.0 g) was treated by MEF (2.5 and 5 V/cm) in the presence of α-amylase (1.5 mL). Only a slight hydrolysis occurred for native starch, showing minor increases in reducing sugar content (RSC, ∼0.19 mg/mL), slight changes in granular and semicrystalline structure, and decreases in thermostability (the maximum decomposition temperature (Tmax) decreased from 322 to 300 °C). The densely-packed semicrystalline within starch granules was destroyed by pre-gelatinization, thus enhancing the hydrolysis and further decreasing the thermostability, presenting RSC values of 0.63–0.92 mg/mL and Tmax of 291–292 °C. Moreover, some special crystals were formed by IEF-induced orientation of hydrolyzed starch chains. Overall, these results confirmed that the semicrystalline structure of starch dominated in MEF-assisted hydrolysis, which could provide guidance for the application of electro-based techniques in starch modification.

Changes in the structural and catalytic characteristics of α-amylase under moderate electric field

The study aimed to investigate the effect of moderate electric field (MEF) on the performance of α-amylase in corn starch hydrolysis. MEF (1–12.5 V/cm, 50–350 Hz) was performed on α-amylase and/or corn starch under different conditions (0–50 mM Ca 2+ ; 40–70 °C; 10–120 min). As a pretreatment, low-intensity MEF (2.5 V/cm) did not induce the hydrolysis of native and fully gelatinized starch but increased the enzyme activity by 23% due to slight unfolding of α-amylase. Although more extensive hydrolysis was observed for fully gelatinized starch when the hydrolysis was performed by MEF-pretreated α-amylase (reducing sugar: 38.5 g/L, the control; 48.6 g/L, 2.5 V/cm; 51.2 g/L, 2.5 V/cm + 10 mM Ca 2+ ) and MEF treatment in the presence of α-amylase (42.2 g/L, the control; 48.1 g/L, 2.5 V/cm; 51.3 g/L, 2.5 V/cm + 10 mM Ca 2+ ), a small increase occurred for native starch. Overall, the results proved that substrate structure dominated in the enzymatic hydrolysis of starch under MEF, providing a guide for applying electro-based techniques in starch modification. • Low-intensity moderate electric field (MEF) improved the activity of α-amylase. • Enhanced enzyme activity was attributed to the changed conformation structure. • Densely packed structure of starch dominated in MEF-assisted enzymatic hydrolysis. • Extensive hydrolysis occurred for fully gelatinized starch under MEF. • Minor hydrolysis happened for native starch under MEF.

The swallowing threshold and starch hydrolysis of cooked rice with different moisture contents for human mastication

Swallowing threshold is a critical parameter that marks the condition of food after mastication in the human mouth being ready to be swallowed. In the current study, a new aspect was investigated in which the food boluses from cooked rice with three moisture contents (52%, 63% and 73% on a wet basis) were masticated and collected just before swallowing by a group of twelve voluntary participants. Both mechanical/textural properties and physicochemical characteristics of the cooked rice and their boluses were investigated. The results show that the oral duration of the cooked rice was positively associated with rice hardness, but negatively correlated with the moisture content of rice boluses. After chewing, the textural properties except cohesiveness and adhesiveness varied little among the rice bolus samples. A significant decrease in the textural parameters was shown for the cooked rice with a low (52%) and middle (63%) moisture content after mastication. In contrast, the decrease was insignificant for the cooked rice having the highest moisture content (73%). Consistently, a negative correlation between the hardness of cooked rice and the amount of soluble reducing sugar in the rice boluses was presented. The salivary impregnation and the particle size distribution of the rice boluses at the swallowing threshold were independent on rice physics (i.e., initial moisture content, texture) and oral physiology. In addition, due to the high efficiency of salivary α-amylase, the starch in cooked rice could be hydrolyzed as much as one-third during oral digestion. The present study suggests that the initial moisture content of cooked rice and mastication conditions such as the presence of α-amylase and salivary impregnation could influence the physicochemical properties of rice boluses at the swallowing threshold. These factors should be carefully considered in future in vitro digestion studies of carbohydrate-based food products.

Impact of alpha-amylase enzyme on the Rheological and Microstructural properties of the different types of rice flour doughs and bread

The purpose of this study is to discuss the significant role of the α-amylase enzyme in the production and rheological characteristics of gluten-free rice dough and baked bread. Small deformation and large deformation methods were used to evaluate the effect of the α-amylase enzyme addition on the dough and bread rheological characteristics. The baking properties of bread were evaluated by specific volume, baking loss, and Texture profile analysis parameters. The effect of the added enzyme on the dough microstructure was also evaluated. Small deformation study of doughs showed the highest significant changes after enzyme addition in 0.5S and extra-fine flour doughs. The dynamic rheological study of the flours doughs during the heating period showed significant changes in doughs properties as a function of α-amylase. After enzyme addition, a significant difference in crumb hardness was observed in the fine, semi-coarse, and extra-fine bread. After α-amylase addition in black rice, 0.5S and extra-fine doughs G’, G” and values were decreased. The research explains how the alpha-amylase enzyme effect the rheological characteristics of gluten-free dough and bread. Rheological analysis of doughs made from flour during the heating period indicated that the properties of the doughs were significantly affected by the presence of α-amylase.

Aggregation-induced emission luminogen based self-healing hydrogels fluorescent sensors for α-amylase

A self-healing hydrogel with a dual network was prepared through the host–guest recognition of acrylate γ-cyclodextrins with tetraphenylethylenes, and the fluorescence of hydrogel was enhanced in the presence of α-amylase.

Study of the effectiveness of a presoaking process for reducing the additives migration from babies toys.

This research aims to study a process of steeping in the n-heptane, used for reducing the migration of additives contained initially in toys for babies plasticized with di-octylphtalate (DOP) based on poly (vinyl chloride) (PVC) and stabilized with epoxidized sunflower oil (ESO). Two formulations were carried out at different levels of DOP plasticizers (15% and 45%). The migration tests were conducted in the synthetic saliva in the absence and in the presence of α-amylase with or without agitation at 37° C for 1, 3, and 6 h. The migration phenomenon was studied on the basis of preliminary studies based on the mass variation of the two formulations and where the physico-chemical technical analysis: Fourier-transform infrared spectroscopy (FTIR) and gas chromatography coupled with gas chromatography-mass spectrometry (GC-MS) were performed. This work shows that the presoak method can be used successfully to reduce the migration phenomenon of the additives and to decrease the interactions between the PVC samples and the saliva stimulant. This treatment has allowed a notable decrease of the overall migration of all the additives from saliva. It is noted that the high pH value (7.17) was obtained with the F45% formulation under agitation and in the presence of α-amylase, a mass loss of the order of 0.9004 and a minimum DOP concentration of 0.024 ppm. The analysis by GC-MS provided the DOP chromatograms of the control and the specimens, which have undergone migration tests and treatments. In addition, the amount of DOP, migrated in the case of the F15% and F45%, controls the formulations and was greater than those of the presoaked formulations, which have indicated the efficiency of the applied process. This study shows that migration has taken place, and that the soaking treatment has reduced the migration of all the additives present in the PVC samples.

Expression and characterization of a raw-starch glucoamylase from Aspergillus fumigatus

The raw-starch glucoamylase (RSGA) digested starch at temperatures lower than the gelatinization point, resulting in lower operational costs. In this study, a RSGA from Aspergillus fumigatus A1163 was characterized after being expressed in Escherichia coli BL21(DE3) and Pichia pastoris (currently known as Komagataella phaffii) GS115, respectively. The extracellular enzyme activity of P. pastoris (pRSGA) was 20 times that of E. coli (eRSGA). The optimal temperatures of pRSGA and eRSGA were 70 °C and 60 °C, respectively. Furthermore, the half-life of pRSGA at 60 °C reached 97 min, which is 78 min longer than that of eRSGA. EndoH reaction and mutation analysis show that glycosylation at N422 is responsible for the differences in catalytic properties between the two recombinant enzymes. pRSGA converted 92.2 % of raw corn starch (200 g/L) into glucose after 36 h at 40 °C in the presence of α-amylase and pullulanase. Our findings show that an efficient RSGA and its producing strain can be used to degrade raw starch.

Introducing a novel chemotherapeutic drug formulated with anthraflavic acid for treating human breast carcinoma and type 2 diabetes mellitus.

Molecular docking as a versatile theoretical method was used to investigate the biological activities of anthraflavic acid in the presence of α-amylase. The outcomes revealed that anthraflavic acid has a considerable binding affinity to the enzyme with a docking score of -7.913 kcal/mol. These outcomes were further evaluated with free binding energy calculations, and it was concluded that anthraflavic acid could be a potential inhibitor for α-amylase. Anthraflavic acid was explored in anti-human breast carcinoma tests. The in vitro cytotoxic and anti-breast carcinoma effects of biologically synthesized anthraflavic acid against MCF-7, CAMA-1, SK-BR-3, MDA-MB-231, AU565 [AU-565], and Hs 281.T cancer cell lines were assessed. In the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) assay, the anti-breast carcinoma properties of anthraflavic acid could significantly kill the MCF-7, CAMA-1, SK-BR-3, MDA-MB-231, AU565 [AU-565], and Hs 281.T cancer cell lines in a time- and concentration-dependent manner. Also, we used human umbilical vein endothelial cells (HUVECs) to determine the cytotoxicity potentials of anthraflavic acid using MTT assay. The IC50 values of anthraflavic acid were 159, 193, 253, 156, 241, and 218 μg/ml against MCF-7, CAMA-1, SK-BR-3, MDA-MB-231, AU565 [AU-565], and Hs 281.T cancer cell lines. It seems the anti-human breast carcinoma effect of recent nanoparticles is due to their antioxidant effects.

Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread

The functionalities of hydrocolloids and enzymes in texture, retrogradation enthalpy, water mobility and distribution, and anti-staling effects of potato steamed bread stored for 0, 24, and 48 h at 25 °C were investigated. Four kinds of hydrocolloids, including carrageenan, xanthan gum, arabic gum, sodium alginate, and one kind of enzyme (xylanase) showed little effects on the hardness reduction and springiness retention of potato steamed bread during storage, while the presence of α-amylase and lipase could slow down its staling rate. Potato steamed bread with combination of α-amylase (20 mg/kg) and lipase (40 mg/kg) exhibited the lowest hardness, with a significant reduction of 44.20%, besides improving the specific volume, L*, and overall acceptability in sensory evaluation. The addition of α-amylase and lipase could decrease the retrogradation enthalpy and bound water, and increase the mobility of mobile water. These findings shed efficient methods to retard staling of potato steamed bread.

Cytotoxicity and anti-small cell lung cancer potential of 3-methoxy-5-nitrosalicylaldehyde: an analog for treatment of diabetes mellitus with considerable binding affinity to α-amylase enzyme

Introductionα-Amylase inhibitors are present in plants and are thought to be produced by plants to strengthen their defenses against predators. They include plant components, polyphenolic compounds and glycoproteins with enzymatic inhibitory activity.Material and methodsIn this study, the inhibitory effect of metabolic enzyme was obtained, IC50: 95.14 µM. The molecular docking investigation was performed as a versatile method for the evaluation of the biological activities of 3-methoxy-5-nitrosalicylaldehyde in the presence of α-amylase. The compound exhibited a considerable binding affinity to the enzyme with a docking score of –7.676 kcal/mol.ResultsThe results of the molecular docking revealed that 3-methoxy-5-nitrosalicylaldehyde is able to construct hydrophobic contacts with crucial residues of the catalytic domain of the enzyme. According to these findings, the compound has the potential to be an inhibitor of α-amylase. The MTT test was used on normal (human umbilical vein endothelial cells (HUVECs)) and small cell lung cancer (SBC-3, DMS273, and DMS114) cell lines. 3-Methoxy-5-nitrosalicylaldehyde had high cell death and anti-small cell lung cancer effects against SBC-3, DMS273, and DMS114 cell lines. Among the above cell lines, the best result of anti-small cell lung cancer properties of the molecule was obtained in the cell line DMS273.ConclusionsThe results of this study indicated the excellent anti-small cell lung cancer potential of 3-methoxy-5-nitrosalicylaldehyde in in vitro conditions. After confirming the above results in the clinical trial research, this formulation may be administrated for the treatment of several types of small cell lung cancer in humans.

Enzyme-Responsive Molecular Assemblies Based on Host-Guest Chemistry.

Recent years have witnessed a growing interest in the design of enzyme-responsive molecular assemblies that hold appealing applications in the fields of disease-related sensing, imaging, and drug delivery. Cyclodextrins (CDs) are amylase-cleavable host molecules that can associate with surfactants, alkanes, alkyl amines, fatty alcohols, and aromatic compounds to form diverse supramolecular structures. In this work, we report a versatile supramolecular platform to construct enzyme-responsive nanosystems via host-guest interactions, in which complexation between CDs and surfactants eventually leads to the formation of a variety of nanostructures such as vesicles and microtubes. These supramolecular structures are capable of loading water-soluble molecules or functional nanoparticles, which can be actively released on-demand in the presence of α-amylase. This universal strategy to fabricate enzyme-responsive supramolecular systems was further demonstrated with a range of surfactants with anionic, cationic, and nonionic headgroups. Our results highlight a versatile platform for the exploration of biologically responsive self-assembly with potential applications as controlled-release systems and microrobots.

Fluorescence "Turn-On" Enzyme-Responsive Supra-Amphiphile Fabricated by Host-Guest Recognition between γ-Cyclodextrin and a Tetraphenylethylene-Sodium Glycyrrhetinate Conjugate.

A novel fluorescence "turn-on" enzyme-responsive supra-amphiphile is developed based on the host-guest recognition between γ-cyclodextrin (γ-CD) and an amphiphilic tetraphenylethene-sodium glycyrrhetinate conjugate (TPE-SGA). The covalent amphiphile TPE-SGA displayed strong fluorescence in aqueous solution owing to the aggregation-induced emission. Upon addition of γ-CD, the fluorescence of TPE-SGA was effectively turned off due to the host-guest recognition with γ-CD prohibiting the aggregation of TPE-SGA in aqueous solution. The as-formed nonfluorescent supra-amphiphile (TPE-SGA/γ-CD) inherited the α-amylase-responsive property of γ-CD. In the presence of α-amylase, the fluorescence of the supra-amphiphile was gradually turned on owing to the hydrolysis of γ-CD, and the fluorescence intensity linearly correlated to the activity of α-amylase. This study enriches the field of supra-amphiphile on the basis of cyclodextrin-based host-guest chemistry and provides a novel strategy to construct fluorescence turn-on functioned self-assemblies. It is anticipated that the fluorescence turn-on supra-amphiphile has potential applications in biological analysis and diagnosis of pancreatic diseases.

Optimization and characterization of pullulan obtained from corn bran hydrolysates by Aerobasidiom pullulan KY767024

Abstract In this study, corn bran hydrolysates, as an inexpensive carbon source, were used to produce the pullulan biopolymer by Aerobasidiom pullulans KY767024. The enzymatic hydrolysis of corn bran was done in the presence of α-amylase and glucoamylase enzymes and the obtained results by HPLC analysis confirmed that the glucose concentration in corn bran was significantly increased after hydrolysis process. Also, the pullulan production optimization by Box-Behnken Design showed that the maximum yield (19.45 ± 0.40 g/L) was obtained after 96 h under optimum conditions (pH 5.5, yeast extract concentration of 0.2% w/v and corn bran hydrolysates concentration of 20% w/v). The results of FTIR, H NMR and XRD spectroscopies confirmed the presence of the chemical structure pullulan in the obtained supernatant. The weight–average molecular weight of the produced pullulan was determined to be 1.22×105 gmol−1 based on the gel permeation chromatography. Besides, the thermal decomposition temperature (Td) of the obtained pullulan was ~ 280 °C showing that the resulting sample had a good thermal stability. Also, the obtained sample solution had a Newtonian flow behavior in a wide range of concentrations.

Novel porous starch/alginate hydrogels for controlled insulin release with dual response to pH and amylase.

An important principle in the development of oral insulin is to protect insulin from the harsh conditions of the stomach and release it in a controlled manner in the intestine. In the present study, novel insulin-loaded porous starch-alginate hydrogel systems (In-S-Alg) including In-MS-Alg (prepared with porous maize starch), In-WS-Alg (porous waxy maize starch), and In-RS-Alg (porous rice starch) were successfully developed. As a representative, In-MS-Alg was further coated with gelatinized-retrograded high amylose maize starch (HA) films with different thicknesses to prepare In-MS-HA/Alg hydrogel beads for improving the functionality of controlled release of insulin under the action of α-amylase. The In-S-Alg and In-MS-HA/Alg hydrogel beads were evaluated in terms of structural and morphological properties, encapsulation effect on insulin as well as its release behavior. The results show that insulin was distributed in the pores and cavities of porous starch granules. In In-MS-HA/Alg hydrogel beads, insulin was increasingly blocked inside porous starch with the increased thickness of the HA film. Encapsulation efficiency of insulin in all In-S-Alg and In-MS-HA/Alg hydrogel beads was >80%. Amazingly, both the hydrogel beads successfully achieved the goal of triggered release upon pH changes and α-amylase addition. Most of the insulin (about 90%) was retained in the simulated gastric fluid; while the release rate of insulin in the simulated intestinal fluid increased gradually, and was further accelerated in the presence of α-amylase. Furthermore, for the In-MS-HA/Alg hydrogel beads, the insulin release rate can be gradually reduced by increasing the thickness of the HA film, which provided the possibility to match the rate of increase of the blood glucose level after the intake of food with different glycemic indices. Therefore, the novel hydrogel prepared in this study may be a promising and safe delivery carrier for oral insulin.

Synthesis, characterization, and in vitro evaluation of the starch-based α-amylase responsive hydrogels.

Controlled-release drug delivery systems are promising platforms in medicine. Among various types of material in drug delivery, hydrogels are interesting ones. They are water-soluble and tissue compatible polymers with a high capacity to carry and release drugs in a controllable manner. In this study, we introduce the synthesis, characterization, and application of an α-amylase responsive hydrogel in controlled drug delivery. The newly synthesized starch-based hydrogels structurally characterized by means of Fourier-transforminfrared spectroscopy and scanning electron microscopy. A proapoptotic drug, doxorubicin, was loaded into the hydrogels and the controlled release of the drug was assessed in the presence of α-amylase and ultimately it was evaluated to controlled-drug release in vitro and subsequently in killing cancer cells. Our results highlight the effectiveness of temporal drug delivery using α-amylase responsive hydrogels in killing cancer cells.

The Differences in the Digestive System and Enzymes between Soldiers and Workers of the Subterranean Termite, Psammotermes hypostoma Desneux (Rhinotermitidae: Isoptera)

Of eight termite species found in Egypt, the subterranean termite Psammotermes hypostoma Desneux is considered as the most important serious pest, which destroy the wooden structures in buildings and other wood products or any material containing cellulose. Therefore, cellulases enzymes are considered the main enzymes in the digestive system of termite. The termite digestive system is considered a target for best control. This report discusses the descriptive variations of alimentary canals for the worker and the soldier, also, the detection of three digestive enzymes; two of them belonging to cellulases enzymes (endo-β-1,4-glucanase, and cellobiase (β -glucosidase) and the third is amylase in guts extracts from the termite workers and soldiers. The workers had higher endo-β-1,4-glucanase and amylase activities, while soldiers had higher cellobiase (β-gl`ucosidase) activity. It is clear that the presence of α-amylase in the digestive system of P. hypostoma workers and soldiers means that this species of termite is able to decompose starch, which explains why termites attack grain silos. Effect of temperature and PH on enzyme activity showed that the optimum temperature /PH for workers were 70 °C/ PH6 for endo-β-1,4-glucanase, 50 °C/PH6 for cellobiase (β -glucosidase) and 70 °C/pH 7 for amylase, while, in case of soldiers, optimum temperature/pH were 70 °C/PH6 for endo-β-1,4-glucanase, 40 °C/PH6 for cellobiase (β-glucosidase) and 60 °C/PH 7 for amylase. This work is the first in Egypt concerning the study of the enzymes activities of the digestive system of termite and may be considered an initial step to contribute to control this species of termite by the development of new termiticides.

Preparation of model starch complex hydrogels

Amylose can form molecular inclusion complexes by forming a helix around ligands and thus protecting them and increasing their bioavailability. Hydrogels are biomaterials that have been used in drug and nutrient delivery. In this study, we have used a simple method to fabricate 3-D porous hydrogels using starch inclusion complexes as the structural material. Native maize starch and myristic acid as a model ligand were complexed and subsequently cross-linked with trisodium trimetaphosphate (TTP) to synthesize the hydrogels and pores were created after freeze-drying. X-ray diffraction and DSC thermal analysis verified the presence of amylose inclusion complexes in the hydrogels matrix. The starch complex hydrogels had 70% porosity with pores ranging from approximately 50 μm–250 μm that swelled up to approximately 600 μm upon hydration. As a result, the equilibrium water content and the degree of swelling of the hydrogels were 66.8% and 191.7%, respectively, while Young's modulus of elasticity of the hydrogels was 56.6 kPa. The starch complex hydrogels had a slow degradation rate in the presence of α-amylase and lost ∼38% of their weight after 36 days of incubation at 37 °C.