Effects of Substrate Concentration on Debranched Recrystallized Starch from Three Different Sources

TIAN Xia; TIAN Mengyang; WANG Zhiwei; ZHOU Zhongkai

doi:10.13386/j.issn1002-0306.2022070270

Volume 44 Issue 11

May 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(11): 95-102. > DOI: 10.13386/j.issn1002-0306.2022070270

TIAN Xia, TIAN Mengyang, WANG Zhiwei, et al. Effects of Substrate Concentration on Debranched Recrystallized Starch from Three Different Sources[J]. Science and Technology of Food Industry, 2023, 44(11): 95−102. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070270.

Citation:

PDF (2043 KB)

Effects of Substrate Concentration on Debranched Recrystallized Starch from Three Different Sources

College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China

More Information

Received Date: July 20, 2022
Available Online: April 02, 2023

Graphical Abstract

Abstract

Abstract

Three kinds of debranched recrystallized starches from different sources (common corn starch, tapioca starch and pea starch) were used to investigate the effect of substrate concentration on the morphology, size, crystal structure, thermal properties, gel properties and other functional properties. The results showed that the surface of native starch was smooth without pores, and the integrity of debranched recrystallized starches were all destroyed and not significantly affected by concentration. The particle size increased with the increase of substrate concentration. The relative crystallinity of three types of debranched recrystallized starches decreased and then increased with the increase of substrate concentration. Compared with native starch, the storage modulus (G') of the three modified starches was higher than the loss modulus (G"), the gel strength was enhanced, and the thermal stability and degree of order (DO) all decreased while the degree of double helicity (DD) increased. The modified corn starch and tapioca starch showed weak viscoelasticity at lower substrate concentration (6%, 10%), whereas pea starch showed higher viscoelasticity at medium substrate concentration (10%, 14%). The value of DD decreased with increasing substrate concentration (except for 18% sample with substrate concentration). The thermal stability improved with the increase of substrate concentration but was still lower than that of the native starch. It follows that the ideal debranched recrystallized starches could be obtained selectively by adjusting the substrate concentration, which will provide ideas for the integrated utilization of different kinds of starches.
- corn starch,
- tapioca starch,
- pea starch,
- pullulanase,
- debranching,
- recrystallization

FullText(HTML)

References (40)

References

[1]	方玲. 不同氨基酸对马铃薯淀粉特性影响的研究[D]. 武汉: 华中农业大学, 2012 FANG L. Effects of different amino acids on potato starch properties[D]. Wuhan: Huazhong Agricultural University, 2012.
[2]	MARYAM A, MASOUD R, RABI B. Characterization of physical, mechanical, and antibacterial properties of agar-cellulose bionanocomposite films incorporated with savory essential oil[J]. Food Hydrocolloids,2015,45:150−157. doi: 10.1016/j.foodhyd.2014.09.037
[3]	LIU W, HONG Y, GU Z B, et al. In structure and in-vitro digestibility of waxy corn starch debranched by pullulanase[J]. Food Hydrocolloids,2017,67:104−110. doi: 10.1016/j.foodhyd.2016.12.036
[4]	ISHITA C, POOJA N, NIRMAL M, et al. An insight into the gelatinization properties influencing the modified starches used in food industry: A review[J]. Food and Bioprocess Technology,2022,15:1195−1223. doi: 10.1007/s11947-022-02761-z
[5]	杨晓惠. 木薯淀粉的理化性质及其抗性淀粉制备工艺研究[D]. 广州: 暨南大学, 2011 YANG X H. Study on physicochemical properties of cassava starch and its preparation process of resistant starch[D]. Guangzhou: Jinan University, 2011.
[6]	PETER A, MARZIEHOSSADAT S Y, EDMOND L. Starch modification for non-food, industrial applications: Market intelligence and critical review[J]. Carbohydrate Polymers,2022,291:119590. doi: 10.1016/j.carbpol.2022.119590
[7]	VHULENDA M M, Henry S, SHINISANI E R, et al. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches-A review[J]. Journal of Food Science and Technology,2020,58:412−416.
[8]	LIU G D, GU Z B, HONG Y, et al. Structure, functionality and applications of debranched starch: A review[J]. Trends in Food Science & Technology,2017,63:70−79.
[9]	MIAO M, JIANG T, ZHANG T. Effect of pullulanase debranching and recrystallization on structure and digestibility of waxy maize starch[J]. Carbohydrate Polymers,2009,76(2):214−221. doi: 10.1016/j.carbpol.2008.10.007
[10]	SUREEPORN B, SUNANTA T. Structural transformation of crystallized debranched cassava starch during dual hydrothermal treatment in relation to enzyme digestibility[J]. Carbohydrate Polymers,2018,191:1−7. doi: 10.1016/j.carbpol.2018.03.006
[11]	MA Z, YIN X X, CHANG D N, et al. Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching[J]. International Journal of Biological Macromolecules,2018,120:650−656. doi: 10.1016/j.ijbiomac.2018.08.132
[12]	SUN Q J, LI G H, DAI L, et al. Green preparation and characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisation[J]. Food Chemistry,2014,162(11):223−228.
[13]	FLÁVIA V, WILLIAM M, LUIZ A, et al. Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches[J]. International Journal of Biological Macromolecules,2020,163:1333−1343. doi: 10.1016/j.ijbiomac.2020.07.181
[14]	王志伟, 王喆, 周中凯. 不同支链比例玉米淀粉脱支重结晶后的组分变化[J]. 食品工业科技,2019,40(20):66−70, 81. [WANG Z W, WANG Z, ZHOU Z K. Component changes of corn starch with different branching ratio after debranching and recrystallization[J]. Food Industry Science and Technology,2019,40(20):66−70, 81.
[15]	REDDY C K, LEE D J, LIM S T, et al. Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid[J]. Food Hydrocolloids,2019,89:856−863. doi: 10.1016/j.foodhyd.2018.11.059
[16]	XIE A J, LEE D J, LIM S T. Characterization of resistant waxy maize dextrins prepared by simultaneous debraching and crystallization followed by acidic or enzymatic hydrolysis[J]. Food Hydrocolloids,2021,121:106942. doi: 10.1016/j.foodhyd.2021.106942
[17]	LIU Y Q, LIU J G, KONG J, et al. Citrate esterification of debranched waxy maize starch: Structural, physicochemical and amylolysis properties[J]. Food Hydrocolloids,2020,104:105704. doi: 10.1016/j.foodhyd.2020.105704
[18]	郭瑾. 不完全糊化淀粉的流变特性及凝胶特性的研究[D]. 西安: 陕西科技大学, 2019 GUO J. Study on rheological properties and gel properties of incomplete gelatinized starch[D]. Xi’an: Shaanxi University of Science and Technology, 2019.
[19]	展海军, 张佳佳, 徐飞, 等. 用热重分析法同时测定大豆中主要成分含量[J]. 粮食与饲料工业,2016,11:56−61. [ZHAN H Z, ZHANG J J, XU F, et al. Simultaneous determination of main components in soybean by thermogravimetry[J]. Cereal and Feed Industry,2016,11:56−61.
[20]	ZHOU D, MA Z, YIN X, et al. Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments[J]. Food Hydrocolloids,2019,93:386−394. doi: 10.1016/j.foodhyd.2019.02.048
[21]	LI L, YUAN T Z, AI Y. Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches[J]. Food Chemistry,2020,318:126485. doi: 10.1016/j.foodchem.2020.126485
[22]	SHI J, MICHAEL C, SHI Y. Structure, birefringence and digestibility of spherulites produced from debranched waxy maize starch[J]. International Journal of Biological Macromolecules,2021,183:1486−1494. doi: 10.1016/j.ijbiomac.2021.05.127
[23]	DONG J, JUN M, SEUNG T. Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization[J]. Food Hydrocolloids,2021,112:106315. doi: 10.1016/j.foodhyd.2020.106315
[24]	MA Z, MA M, ZHOU D, et al. The retrogradation characteristics of pullulanase debranched field pea starch: Effects of storage time and temperature[J]. International Journal of Biological Macromolecules,2019,134:984−992. doi: 10.1016/j.ijbiomac.2019.05.064
[25]	ZENG S X, WU X T, LIN S, et al. Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods[J]. Food Chemistry,2015,186:213−222. doi: 10.1016/j.foodchem.2015.03.143
[26]	NING Y, CUI B, YUAN C, et al. Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch[J]. Food Hydrocolloids,2019,100:105342.
[27]	MUTUNGI C, PASSAUER L, ONYANGO C, et al. Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy[J]. Carbohydrate Polymers,2012,87:598−606. doi: 10.1016/j.carbpol.2011.08.032
[28]	CAI L M, BAI Y J, SHI Y C. Study on melting and crystallization of short-linear chains from debranched waxy starches by in situ synchrotron wide-angle X-ray diffraction[J]. Journal of Cereal Science,2012,55(3):373−379. doi: 10.1016/j.jcs.2012.01.013
[29]	徐兵, 刘洁, 刘亚伟. 普鲁兰酶脱支对淀粉结构及热稳定性的影响[J]. 食品科技,2020,45(7):255−261. [XU B, LIU J, LIU Y W. Effect of pullulanase debranching on starch structure and thermal stability[J]. Food Science and Technology,2020,45(7):255−261.
[30]	常然然. 重结晶型抗性淀粉制备、消化过程及酵解规律研究[D]. 无锡: 江南大学, 2021 CHANG R R. Study on the preparation, digestion and fermentation of recrystallized resistant starch[D]. Wuxi: Jiangnan University, 2021
[31]	WANG K, SUI J, GAO W, et al. Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase[J]. Food Hydrocolloids,2022,130:107733. doi: 10.1016/j.foodhyd.2022.107733
[32]	SUN Y J, LI F, LUAN Y J, et al. Gelatinization, pasting, and rheological properties of pea starch in alcohol solution[J]. Food Hydrocolloids,2021,112:106331. doi: 10.1016/j.foodhyd.2020.106331
[33]	PO C, LIH S. In vitro starch digestibility, rheological, and physicochemical properties of water caltrop starch modified with cycled heat-moisture treatment[J]. Foods,2021,10(8):1687. doi: 10.3390/foods10081687
[34]	SUTHSIRI P, DUDSADEE U, LEONARD M. Linear and nonlinear rheological behavior of native and debranched waxy rice starch gels[J]. Food Hydrocolloids,2018,85:1−9. doi: 10.1016/j.foodhyd.2018.06.050
[35]	LIU G D, JI N, GU Z B, et al. Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties[J]. Food Hydrocolloids,2018,84:166−172. doi: 10.1016/j.foodhyd.2018.05.057
[36]	LIU Y, YANG L T, MA C P, et al. Thermal behavior of sweet potato starch by non-isothermal thermogravimetric analysis[J]. Materials,2019,12(5):699. doi: 10.3390/ma12050699
[37]	LIU X X, YU L, XIE F W, et al. Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios[J]. Starch,2010,62(3-4):139−146. doi: 10.1002/star.200900202
[38]	宋哲, 汪兰, 何会, 等. 不同生长期莲藕淀粉的凝胶特性、热重与核磁共振测定[J]. 食品科学,2009,30(23):105−109. [SONG Z, WANG L, HE H, et al. Determination of gel properties, thermogravimetry and nuclear magnetic resonance of lotus root starch at different growth stages[J]. Food Science,2009,30(23):105−109.
[39]	TIAN Y Q, LI Y, XU X M, et al. Starch retrogradation studied by thermogravimetric analysis (TGA)[J]. Carbohydrate Polymers,2011,84(3):1165−1168. doi: 10.1016/j.carbpol.2011.01.006
[40]	QIU C, YANG J, GE S J, et al. Preparation and characterization of size-controlled starch nanoparticles based on short linear chains from debranched waxy corn starch[J]. LWT-Food Science and Technology,2016,74:303−310. doi: 10.1016/j.lwt.2016.07.062