In vitro digestion of nanoscale starch particles and evolution of thermal, morphological, and structural characteristics

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 344-350

  Liu, Chengzhen ^a   Jiang, Suisui ^a   Han, Zhongjie ^a   Xiong, Liu ^a   Sun, Qingjie ^a  

^a QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Digestion; Starch nanocrystals; Starch nanoparticles

Indexed keywords

EID: 85014932598     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.05.039     Document Type: Article

References (35)

1. Ao, Z.H., Roberto, Q.C., Nichols, B.L., Rose, D.R., Sterchi, E.E., Hamaker, B.R., The nature of raw starch digestion. Journal of Pediatric Gastroenterology and Nutrition 55 (2012), 42–43.
2. Eltayeb, M., Bakhshi, P.K., Stride, E., Edirisinghe, M., Preparation of solid lipid nanoparticles containing active compound by electrohydrodynamic spraying. Food Research International 53 (2013), 88–95.
3. Jivan, M.J., Madadlou, A., Yarmand, M., An attempt to cast light into starch nanocrystals preparation and cross-linking. Food Chemistry 141 (2013), 1661–1666.
4. Kawai, K.S., Takato, S., Sasaki, T., Kajiwara, K., Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starchefatty acid mixtures. Food Hydrocolloids 27 (2012), 228–234.
5. Kim, H.Y., Lee, J.H., Kim, J.Y., Lim, W.J., Lim, S.T., Characterization of nanoparticles prepared by acid hydrolysis of various starches. Starch/Starke 64 (2012), 367–373.
6. Kim, H.Y., Park, D.J., Kim, J.Y., Lim, S.T., Preparation of crystalline starch nanoparticles using cold acid hydrolysis and ultrasonication. Carbohydrate Polymers 98 (2013), 295–301.
7. Kim, J.Y., Park, D.J., Lim, S.T., Fragmentation of waxy rice starch granules by enzymatic hydrolysis. Cereal Chemistry 85 (2008), 182–187.
8. Lehmann, U., Robin, F., Slowly digestible starch – its structure and health implications: a review. Trends in Food Science & Technology 18 (2007), 346–355.
9. Li, S.L., Ward, R., Gao, Q.Y., Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch. Food Hydrocolloids 25 (2011), 1702–1709.
10. Li, H.Y., Zhu, Y.Q., Jiao, A.Q., Zhao, J.W., Chen, X.M., Wei, B.X., et al. Impact of α-amylase combined with hydrochloric acid hydrolysis on structure and digestion of waxy rice starch. International Journal of Biological Macromolecules 55 (2013), 276–281.
11. Lomova, M.V., Brichkina, A.I., Kiryukhin, M.V., Vasina, E.N., Pavlov, A.M., Gorin, D.A., et al. Multilayer capsules of bovine serum albumin and tannic acid for controlled release by enzymatic degradation. Applied Material Interfaces 7 (2015), 11732–11740.
12. Man, J.M., Yang, Y., Zhang, H.J., Zhang, C.Q., Wang, F.M., Gu, Y.P., et al. Morphology and structural properties of high-amylose rice starch residues hydrolysed by amyloglucosidase. Food Chemistry 138 (2013), 2089–2098.
13. Man, J.M., Yang, Y., Zhang, C.Q., Zhang, F.M., Wang, Y.P., Gu, M.H., et al. Morphology and structural characterization of high-amylose rice starch residues hydrolyzed by porcine pancreatic α-amylase. Food Hydrocolloids 31 (2013), 195–203.
14. Maribel, O.M., Luis, A., Bello-Pérez, K.W., Díaz, P.O., Simsek, S., Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities. Carbohydrate Polymers 85 (2011), 54–64.
15. Miao, M., Jiang, B., Zhang, T., Jin, Z.Y., Mu, W.M., Impact of mild acid hydrolysis on structure and digestion properties of waxy maize starch. Food Chemistry 126 (2011), 506–513.
16. Miao, M., Li, R., Jiang, B., Cui, S.W., Zhang, T., Jin, Z., Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch. Food Chemistry 151 (2014), 154–160.
17. Mutungi, C., Rost, F., Onyango, C., Jaros, D., Rohm, H., Crystallinity, thermal and morphological characteristics of resistant starch type III produced by hydrothermal treatment of debranched cassava starch. Starch/Stärke 61 (2009), 634–645.
18. Ørskov, E.R., McDonald, I., The estimation of protein degradability in the rumen from incubation measurement weighted according to rate of passage. The Journal of Agricultural Science 92 (1979), 499–503.
19. Ozturk, S., Koksel, H., Perry, K.W., Production of resistant starch from acid-modified amylotype starches with enhanced functional properties. Journal of Food Engineering 103 (2011), 156–164.
20. O'Brien, S., Wang, Y.J., Susceptibility of annealed starches to hydrolysis by amylase and glucoamylase. Carbohydrate Polymers 72 (2008), 597–607.
21. Pohu, A., Putaux, J.L., Planchot, V., Colonna, P., Buléon, A., Origin of the limited α-amylolysis of debranched maltodextrins crystallized in the A form: a TEM study on model substrates. Biomacromolecules 5 (2004), 119–125.
22. Rizkalla, S.W., Bellisle, F., Slama, G., Health benefits of low glycaemic indexfoods, such as pulses, in diabetic patients and healthy individuals. British Journal of Nutrition 88 (2002), 25–62.
23. Sajilata, M.G., Singhal, R.S., Kulkarni, P.R., Resistant starch - a review. Comprehensive Reviews in Food Science and Technology 5 (2006), 1–17.
24. Shi, Y. C., Cui, X. M., Birkett, A. G., & Thatcher, M. (2006). Resistant starch prepared by isoamylase debranching of low amylose starch. US Patent Office, Pat., 7, 081–261.
25. Shi, M.M., Chen, Y., Yu, S.J., Gao, Q.Y., Preparation and properties of RS III from waxy maize starch with Pullulanase. Food Hydrocolloids 33 (2013), 19–25.
26. Shi, M.M., Gao, Q.Y., Physicochemical properties, structure and in vitro digestion of resistant starch from waxy rice starch. Carbohydrate Polymers 84:3 (2011), 1151–1157.
27. Sun, Q.J., Gong, M., Li, Y., Xiong, L., Effect of retrogradation time on preparation and characterization of proso millet starch nanoparticles. Carbohydrate Polymers 111 (2014), 133–138.
28. Sun, Q.J., Li, G.H., Dai, L., Ji, N., Xiong, L., Green preparation and characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallization. Food Chemitry 162 (2014), 223–228.
29. Valodkar, M., Thakore, S., Organically modified nanosized starch derivatives as excellent reinforcing agents for bionanocomposites. Carbohydrate Polymers 86 (2011), 1244–1251.
30. Zeng, F., Chen, F.Q., Kong, F.S., Gao, Q.Y., Aadil, R.M., Yu, S.J., Structure and digestibility of debranched and repeatedly crystallized waxy rice starch. Food Chemistry 187 (2015), 348–353.
31. Zhang, G., Ao, Z., Hamaker, B.R., Slow digestion property of native cereal starches. Biomacromolecules 7 (2006), 3252–3258.
32. Zhang, H.X., Jin, Z.Y., Preparation of resistant starch by hydrolysis of maize starch with pullulanase. Carbohydrate Polymers 83 (2011), 865–867.
33. Zhang, G.Y., Sofyan, M., Hamaker, B.R., Slowly digestible state of starch: mechanism of slow digestion property of gelatinized maize starch. Journal of Agricultural and Food Chemistry 56 (2008), 4695–4702.
34. Zhao, X.H., Lin, Y., The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving-cooling cycles. European Food Research and Technology 230 (2009), 179–184.
35. Zou, J.W., Zhang, F., Huang, J., Chang, P.R., Su, Z.M., Yu, J.H., Effects of starch nanocrystals on structure and properties of waterborne polyurethane-based composites. Carbohydrate Polymers 85 (2011), 824–831.