Starch Digestibility Research Articles

Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security.

This review aimed to explore the impact of extrusion on Andean grains, such as quinoa, kañiwa, and kiwicha, highlighting their macromolecular transformations, technological innovations, and contributions to food security. These grains, which are rich in starch, high-quality proteins, and antioxidant compounds, are versatile raw materials for extrusion, a continuous and efficient process that combines high temperatures and pressures to transform structural and chemical components. Extrusion improves the digestibility of proteins and starches, encourages the formation of amylose-lipid complexes, and increases the solubility of dietary fiber. However, it can degrade heat-sensitive nutrients, such as certain amino acids. The role of extrusion in food innovation is highlighted, especially in the creation of healthy and functional products such as snacks, gluten-free pastas, and meat analogs. Some innovations in the extrusion process and future trends, such as the use of artificial intelligence to optimize formulations and customize products, have been presented. The importance of Andean grains in the fight against food insecurity has been emphasized. These grains can be transformed into accessible, long-lasting, and nutritious foods, diversifying the diet and taking advantage of local resources. This review aims to serve as a valuable guide for researchers, food developers, and policymakers in their pursuit of creating more accessible, nutritious, and sustainable food options to meet escalating global demands for food security and enhanced nutrition.

Harnessing the nutraceutical and antioxidant potential of the sporocarp of medicinal mushrooms, Schizophyllum commune Fr.

The split gill mushroom, Schizophyllum commune Fr., naturally occurs on decaying wood during the rainy season and is consumed as a food source in many parts of North-East India due to its medicinal properties. In the present study, an isolate of S. commune was analysed for its proximate composition and nutraceutical potential to support the development of biofortified products. The proximate composition analysis of dried and fresh mushrooms of S. commune revealed the following results: carbohydrate content (74.00% and 30.51 %, respectively), calorific value (358.00 and 148.84 Kcal/100g, respectively), crude fiber (3.08 % and 1.20% respectively), crude protein content (13.70 % and 6.18%, respectively), and total antioxidant activity (1267.00?g/g and 1090.76?g/g, respectively). Glycemic potential assessments indicated that S. commune exhibited a low glycemic index of 10.33 and total starch digestibility of 7.65%. The nutraceutical analysis of dried S. commune powder in different solvent extracts (methanol, ethanol, and ethyl acetate) demonstrated that methanolic extracts recorded the highest DPPH inhibition percentage (89.60%), reducing power (37.20%), and phenolic content (0.230±0.005 mg/mL). Methanolic extracts also exhibited higher flavonoid content (0.455±0.003mg/mL). Ethanolic extracts were found to have the highest total tannin (0.250±0.001mg/mL) and saponin content (0.303±0.001mg/mL). A herbal infusion formulated with S. commune dried powder, dried basil leaf powder, and dried ginger powder demonstrated high antioxidant and phytochemical properties. Sensory evaluation of two treatments of the herbal infusion indicated good overall acceptability, highlighting its potential as a commercially viable fortified product with significant antioxidant properties.

Impact of kernel hardness, protein and total starch content on wheat starch digestibility

Impact of kernel hardness, protein and total starch content on wheat starch digestibility

Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion

In this study, we explored the binding mechanism between tannic acid (TA) and gluten to apply TA as an ingredient in bread-making to evaluate its baking performance and starch digestion. The interaction was systematically investigated by analyzing binding affinity, binding mode, and matrix structure of the TA–gluten complex using fluorescence quenching, molecular docking, and confocal laser scanning microscopy. TA strongly interacted with gluten via non-covalent interactions, mainly hydrogen bonds, and formed the major hydrogen bonds with six different glutamines (Q32, Q108, Q313, Q317, Q317, and Q349), which play a critical role in gluten network construction among amino acid residues of gluten. Additionally, TA showed lower binding affinity toward glutenin (−10.4 kcal/mol) compared to gliadin (−8.9 kcal/mol), implying stronger binding with glutenin. Consequently, the interaction between TA and gluten created a dense and compact gluten network structure. It influenced baking performance, causing a decrease in bread loaf volume while an increase in firmness and lowering the starch digestion rate, increasing slowly digestible starch and resistant starch fractions. This study identified the binding mechanism of TA toward gluten and provides better insights into how to apply TA or perhaps other polyphenols to design functional bakery products to control starch digestion rate.

Ultrasonic assisted enzymolysis based modification of native banana starch - A comprehensive analyses of the structural, morphological, rheological and textural properties.

Native banana starch (NS) has few limitations, such as poor solubility, low resistance to shear, temperature, and inconsistent retrogradation. This study investigates the effects of mono (α-amylase, pullulunase) and sequential enzymatic modifications of NS along with the application of ultrasound to enhance its functional attributes. Starch modified with α-amylase alone and along with ultrasound resulted the lowest amylose (20.23 %), resistant starch (28.22 %), higher rapidly digestible starch (48.92 %). Whereas pullulanase modification resulted in higher amylose (38.14 %), resistant starch (52.72 %) and therefore the better swelling power and water holding capacity. The retrogradation negatively associated with the solubility of these modified starches is outlined through the static viscosity measurements. Ultrasound enhanced the efficiency of enzymes by altering the structure of starch granules, confirmed through SEM analysis and provided differentiated thermal stability as observed through viscosity and enthalpy values from DSC. The dual sequential enzymatic treatment with ultrasound also significantly improved the starch solubility by altering the structure as evidenced through XRD and FTIR analysis. NMR 1H spectra revealed distinct variations in the anomeric peaks and hydroxyl regions of modified starches. Cluster analysis highlighted the unique characteristics of ultrasound-assisted starches.

Mesoscale modelling of starch digestion

An idealised mesoscale model of the enzymatic digestion of starch modelled as a polymer aggregate is used to study the effect of various enzyme properties, such as the enzyme efficiency, range and radius, on the rate at which monomers are released from the aggregate. Depending on the enzyme efficiency the process is found to be either reaction- or diffusion-limited. Additionally the digestion rate is found to be proportional to the volume around each bond that is accessible to the enzyme, which is determined by the range and radius of the enzyme. Simulations of uniformly mixed susceptible and resistant polymers reveal no significant effect on the digestion of the susceptible polymers due to the presence of the resistant polymers.

Hydrolysis and transport characteristics of starch inclusion complexes with long-chain alkyl gallates: Controlled two-step release of gallic acid and retardation of starch digestion.

Corn starch inclusion complexes of alkyl gallates (typical phenololipid representatives), including stearyl gallate, dodecyl gallate, octyl gallate, and hexadecyl gallate, were synthesized by using a heat treatment method. Such inclusion complexes exhibited significantly improved two-step release properties for gallic acid. In other words, gallic acid was generated via the breakdown of alkyl gallates that were released from inclusion complexes in an everted rat intestinal sac model, as determined by HPLC-UV analysis. The produced gallic acid could subsequently pass through intestinal membranes. On the other hand, a glucose oxidase-peroxidase analysis revealed that starch inclusion complexes can slow down starch digestion by increasing the proportion of resistant starch (from 12.2% to 14.5-30.8%) and decreasing the proportion of rapidly digestible starch (from 51.2% to 39.4-49.2%). Importantly, the two-step release characteristics of gallic acid and the retardation behavior of starch digestion can be easily regulated by modifying the acyl carbon chain length.

Impact of rehydration on multi-scale structural transformations and starch digestibility of dried noodles.

To understand the relationship between the structure and starch digestibility of dried noodles, the changes in multi-scale structure and in vitro starch digestibility of dried noodles with different protein contents (ranging from 10% to 15%) during rehydration were tracked. The results indicated that the hardness of dried noodles decayed according to the first-order exponential decay function, with rapid and slow stages. This depended on near-linear protein aggregation and near-logarithmic starch gelatinization. The gelatinization degree reached 70.9 to 79.4% in the early stage of rehydration. Water absorption kinetics and distribution analysis revealed that the moisture migrating into the noodles was initially utilized for starch gelatinization. This led to the formation of a honeycomb gel structure at the edge of the noodles, which gradually spread from the edge to the center, as observed by SEM and CLSM. As rehydration progressed, the starch digestion degree increased. The digestion rate (k1) decreased with the formation of the composite gel structure, while k2 showed an increased trend. Additionally, with the increase in the protein content of noodles, the aggregation degree and increment were enhanced. This resulted in the formation of a more compact composite gel structure, which reduced the rate and extent of starch digestion within the noodles. When the noodles were overcooked, the C∞ of the high-protein samples was reduced by approximately 10% compared to that of the low-protein samples. Overall, the formation of the composite gel structure reduces the heterogeneity of the noodles from the edge to the center, resulting in a closer starch digestion rate in fast and slow steps. Besides, the rapid and massive aggregation of proteins at high protein content contributed to the formation of a compact gel structure, which in turn interfered with the rate and extent of starch digestion.

Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making

Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making

Elucidating the modulation of oat starch-protein complex molecular structure and starch digestion under microwave field treatment

Elucidating the modulation of oat starch-protein complex molecular structure and starch digestion under microwave field treatment

The impact of starch composition and gluten content on noodle texture and starch digestibility

The impact of starch composition and gluten content on noodle texture and starch digestibility

Mechanism of multiscale structural reassembly controlled by molecular chains during amylase digestion of wheat starch

The digestive characteristics of wheat starch (WS) are closely related to its structure. However, the mechanisms underlying the multiscale structural evolution and reassembly controlled by molecular chains during digestion are poorly understood. To address this issue, amylopectin of wheat starch (APWS) and amylose of wheat starch (AMWS) were separated and digested in vitro. After digestion, chains in WS with a degree of polymerization (DP) < 12 or DP > 37 were degraded, the double-helix content decreased from 58.65 % to 48.77 %, and many particles were degraded. For APWS, the DP > 36 chains increased, the B-type crystallinity increased to 9.55 %, and the particles were transformed into new aggregated structures. For AMWS, the number of 18 < DP < 270 chains was increased, the double-helix content increased from 19.78 % to 37.92 %, the B-type crystallinity increased from 6.65 % to 19.40 %, and a dense granular structure was formed. Overall, our study confirmed that WS, APWS, and AMWS had distinct multiscale structural reassembly mechanisms during in vitro digestion. The DP > 36 chains in APWS and 18 < DP < 270 chains in AMWS were the primary contributors to the formation of enzyme-resistant multiscale structures. This study can serve as a theoretical basis for designing the WS multiscale structure using molecular chains to improve its nutritional value.

Effects of soy protein isolate hydrolysate on the structural and functional properties of yam starch during extrusion.

This study investigated the interaction between yam starch (YS) and soy protein isolate hydrolysate (SPH), and their effects on in vitro digestibility of starch through extrusion treatment. Results indicated that SPH with 6% hydrolysis degree had the lowest relative molecular mass. X-ray diffraction and Raman spectroscopy revealed an increase in the relative crystallinity of extruded yam starch (EYS) from 17.45% to 22.45% and a decrease in the half-peak width at 480cm-1. Its short-range ordering improved with increased SPH addition. Differential scanning calorimetry results demonstrated that SPH enhanced the thermal properties of EYS. Additionally, the solubility, peak viscosity, and setback viscosity of EYS decreased with an increase in the SPH content. Particle size analysis revealed that SPH addition decreased the particle size of EYS. Scanning electron microscopy and confocal laser scanning microscopy showed that the surface of EYS roughened and SPH molecules attached to the surface. In vitro digestion results indicated that SPH hindered the contact between EYS molecules and digestive enzymes and increased the resistant starch content of EYS from 8.31% to 23.39%. This study presents a new method for modification of starch using protein hydrolysates during extrusion.

Dose-dependent impact of intact cell fraction on in vitro starch digestion of common bean-based flour blends

Dose-dependent impact of intact cell fraction on in vitro starch digestion of common bean-based flour blends

Complexation of starch and konjac glucomannan during screw extrusion exhibits obesity-reducing effects by modulating the intestinal microbiome and its metabolites.

Dietary interventions have been shown to improve gut health by altering the gut flora, preventing obesity, and mitigating inflammatory disorders. This study investigated the benefits of a rice starch-konjac glucomannan (ERS-KGM) complex, produced via screw extrusion, for gut health and obesity prevention. Analyzed through in vitro starch digestion, scanning electron microscopy, and structural analysis, the ERS-KGM complex exhibited a notable increase in resistant starch content due to its well-ordered structure. When administered to mice on a high-fat diet for 8 weeks, the ERS-KGM complex significantly reduced body weight, white adipose tissue mass, adipocyte size, and food intake while increasing water consumption. It also improved glucose metabolism, insulin sensitivity, and lipid profiles by lowering serum triglycerides and total glycerol content. Enhanced metabolic biomarkers and enzyme activities were observed, specifically involving glycerophospholipid metabolism. It decreased the activities of aldehyde dehydrogenase, lactate dehydrogenase, and amino acid transaminase while increasing antioxidant enzymes like glutathione peroxidase and superoxide dismutase. Additionally, it elevated glycogen and positively altered gut microbiota by enriching Firmicutes, Desulfobacterota, and Bifidobacterium. This change enhanced the ability to degrade specific compounds and elevated the concentrations of short-chain fatty acids in feces. These findings suggest that the ERS-KGM complex could serve as a dietary supplement for obesity prevention.

RNA-seq analysis and lipid profiling reveal the competitive regulation of starch and triacylglycerol synthesis during grain-filling stage in tetraploid rice.

Autotetraploid rice is a useful germplasm for polyploid rice breeding in improving nutritional values. Nevertheless, underlying mechanism of starch and lipid accumulation in tetraploid rice caryopsis remains largely unknown. Here, regulatory mode of starch and triacylglycerol (TAG) synthesis during grain-filling stage in diploid and tetraploid indica rice varieties 9311 was investigated. As a result, tetraploid rice exhibited the reduced starch (-13.22 %) and apparent amylose (-24.76 %) contents, increased the in vitro starch digestion percentage. Meanwhile, lipid detection and thin layer chromatography revealed an increase in fatty acids (+15.26 %) and TAG (+28.82 %) contents characterized by a significant increase in the mole ratio of C18:1 and the decrease of C16:0 and C18:2. Moreover, RNA-seq and functional analyses identified that OsAGPL1, encoding a rate-limiting enzyme involved in starch synthesis, was consistently down-regulated. Additionally, two TAG synthesis-associated genes OsSAD1 and OsFATB2 were up-regulated and down-regulated, respectively, which contributed to higher mole ratio of C18:1 and lower ratio of C16:0 in tetraploid rice caryopses. This study proposes a regulatory model of increased lipid and reduced starch synthesis during grain-filling stage and provides three candidate genes for genetic engineering in nutritional quality improvement of autotetraploid rice.

Effect of (-)-epigallocatechin gallate palmitate complexation under mild temperature on the structure and nutritional functions of porous rice starch.

The correlation among the hierarchical structure, physicochemical properties, and nutritional functions of porous rice starch after absorbing and complexing with (-)-epigallocatechin gallate palmitate (P-EGCG) under mild temperatures at different reaction times were investigated. The P-EGCG loading rate (19.6%-28.5%) of porous starch increased after hydrolysis with a mixture of amyloglucosidase and α-amylase for 3 and 6h, respectively. A decrease in the melting enthalpy of the amylopectin double helix and an increase in the melting enthalpy of the V-type helices after complexation was observed with longer reaction times. The retention index of P-EGCG after 6h of incubation was 57.11% following 21 d of storage. These structural changes significantly transformed portions of the rapidly and slowly digestible starches into resistant starch (41.68%-47.84%), accompanied by enhanced thermal stability, antioxidant activity, and enteropathogenic bacteria-inhibiting ability. Therefore, porous rice starch complexed with P-EGCG may provide controlled digestion, antioxidant activity, and potential gut microbiota benefits.

Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine

Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine

Formulation and Characterization of Analog Rice Using Arrowroot (Maranta arundinacea L.) and Hibiscus Flower (Hibiscus rosa sinensis L.)

Background: Efforts to reduce high-carbohydrate consumption from rice include the development of analog rice from alternative sources such as arrowroot tubers (Maranta arundinacea L.). Proper formulation is crucial for producing analog rice with optimal quality, taste, and characteristics resembling conventional rice, while maintaining functional properties to meet carbohydrate and nutritional needs. Hibiscus (Hibiscus rosa-sinensis L.), which is rich in flavonoids, saponins, and anthocyanins, can enhance these formulations. Objective: The objective of this study was to evaluate the composition of a blend of arrowroot tubers (M. arundinacea L.) and hibiscus (H. rosa-sinensis L.) as a rice substitute. Methods: This study used 50 untrained panelists to conduct organoleptic tests on the shape, color, aroma, taste, and texture of rice and analog rice using five formulas (F1, F2, F3, F4, and F5). Furthermore, physical characteristics were tested, including the color index, 1000-grain weight, bulk density, and starch digestibility. Results: The characteristics test proved that all analog rice formulas had an average hedonic score in the range of 3.73-3.90; lower bulk Density than rice with a bulk density of 0.83 ± 0.02 g/mL; starch digestibility in the range of 0.62-0.67 g/mL; and has a yellow-red color range. Conclusion: The best and most preferred rice analog is Formula 5 (F5), with a composition of arrowroot tubers 57.8%, hibiscus 5.1%, mocaf 12.6%, GMS 0.6%, and water 23.9%.

Effects of air flow micro pulverized wheat bran dietary fiber on physicochemical, structural, and digestive properties of wheat starch.

The effects of wheat bran dietary fiber (WBDF) treated by air flow micro-pulverization on gelatinization, thermal, rheological, structural properties, and in vitro digestion of wheat starch (WS) were investigated. Different particle sizes of WBDF were obtained by conventional knife grinding and airflow micro-grinding. Compared with conventional knife grinding, the particle size of WBDF treated by air flow micro-pulverization decreased, the particle size distribution was concentrated at small particle sizes, the specific surface area increased, and the hydraulic and oil-holding power decreased, which was mainly related to the change of WBDF spatial structure and the increase of solubility. At the same time, the peak viscosity, setback, breakdown, and resistant starch content short-range order degree and relative crystallinity of WS were increased by adding WBDF treated by air flow micro-pulverization, whereas the gelatinization enthalpy value and apparent viscosity were decreased. This indicated that the air micro pulverized WBDF promoted gelatinization and inhibited digestion while reducing the thermal stability of WS, leading to short-term recovery. This study provides a theoretical reference for the production and processing of gluten-containing flour products. PRACTICAL APPLICATION: In this study, the physical and chemical properties and spatial structure of air flow micro pulverized dietary fiber of wheat bran were analyzed, and its effects on the properties of wheat starch were studied. Therefore, this study provides a theoretical basis for the industrial application of gluten-containing flour products.