•Ultrasound induced fissures and pores on rice granule surface.•Amorphous region of starch was destroyed by ultrasound rather than crystalline region.•Ultrasound treatments improved the uniformity of ...starch particle size.•Ultrasound-treated starch showed a similar pasting profiles to the native starch.
To further investigate how controlled ultrasound treatments affect the morphology, physical property and fine structure of rice starch granules, the starch suspended in water was treated with different ultrasonic power levels (150, 300, 450 and 600 W) at 25 °C for 20 min. XRD, FT-IR and Raman spectroscopy were performed to characterise the long-range and short-range ordered structure of starch granules. Results indicated that ultrasound slightly destroyed the amorphous region of starch granules, while the A-type crystalline pattern remained unchanged. The result of chain length distributions showed that the fine structure of rice starch was not significantly changed by ultrasound treatment. SEM and particle size distribution demonstrated that ultrasound induced fissures and pores on the granule surface and elevated the homogeneity of granules, with minimum effect on the granule size. In addition, the thermal and pasting properties of rice starch were also measured by DSC and RVA. Results showed that after ultrasound treatments, the peak and breakdown viscosity increased, while the peak time, pasting temperature and gelatinisation enthalpy decreased. Overall, controlled ultrasound treatments dominantly modified the morphology and physical property of rice starch rather than the fine structure, providing additional information for the application of ultrasound on starch modification.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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•Chlorogenic acid showed a mixed-type inhibitory action on α-amylase.•Chlorogenic acid altered the secondary structure of α-amylase through hydrogen bonds.•Chlorogenic acid interacted ...with α-amylase active site or far from its catalytic site.•Chlorogenic acid is a potential inhibitor of α-amylase.
The inhibitory mechanism of chlorogenic acid (CHA) against porcine pancreatic α-amylase (PPA) was examined by enzyme kinetic analysis, circular dichroism, fluorescence quenching and molecular docking. As a result, CHA showed a mixed-type inhibitory action on PPA, with the IC50 value of 0.498 ± 0.013 mg/mL. Analysis of fluorescence and circular dichroism spectra confirmed that CHA altered the secondary structure of PPA, by interacting with the amino acid residues around or distant from the catalytic site of PPA, mainly through hydrogen bonds, and this interaction was closely associated with the enzyme’s activity. Molecular docking indicated that the best pose between CHA and PPA was achieved with the binding energy of −7.8 and −7.2 kcal/mol at the active site and inactive site of PPA, respectively. The performed study reveals that CHA has the potential to inhibit the activity of α-amylase, thereby representing a novel idea to delay the digestion of starch.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
During rice dehulling and polishing, about 14% of the rice will be broken. How to utilize those low-value broken rice effectively is a critical issue. In this study, extrusion technology was applied ...to restructure the broken rice. The morphology, molecular structure and digestibility of intact, broken and extruded rice were investigated with SEM, XRD, FT-IR as well as simulated in vitro gastrointestinal digestion technique. The extruded rice showed a rough surface and the crystalline structure transformed its diffraction type from an A-type to a mixture of B- and V-types. The equilibrium starch hydrolysis (C∞) and kinetic constant (k) of extruded rice was significantly lower than that of the broken rice, which was 76.10%, 2.91 × 10−2 (min−1) and 80.90%, 6.42 × 10−2 (min−1), respectively. Our results indicated that extrusion processing could modify the microstructure and digestibility of rice effectively, and be an optional way to produce staple rice with lower digestibility.
•The microstructure of rice was changed by extrusion processing.•Extrusion processing decreased the crystalline structure of rice.•Extrusion processing decreased the in vitro digestion of rice.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation ...efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 ± 0.14% to 89.03 ± 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p > 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
In order to broaden the application of potato pulp pectic polysaccharide (PPP) in stabilizing acidified milk drinks (AMDs) and investigate the stabilizing effect and physical properties of AMDs ...prepared with PPP, a comparative study was made among PPP, commercial high methoxyl pectin (HMP) and low methoxyl pectin (LMP). The zeta potential, rheology, particle size and serum separation of AMDs were evaluated after preparing with PPP, HMP and LMP, respectively. Results indicated that PPP led to lower serum separation than LMP (14.65% for AMDs prepared with 0.5% PPP compared to 25.05% for AMDs prepared with 0.5% LMP), but still higher than HMP (9.09% for AMDs prepared with 0.5% HMP). However, narrower particle size distribution and lower viscosity of AMDs was achieved by PPP than by LMP and HMP. PPP can electrostatically adsorb on the surface of casein and its abundant neutral sugar side chains would provide steric hindrance to prevent casein flocculation in AMDs. Our results might provide some new ideas for the application of PPP in improving the stability of AMDs.
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
•Peak viscosity and setback of corn starch were reduced after adding hawthorn.•Hawthorn delays the gelatinization by wrapping on the surface of corn starch.•Hawthorn reduced the gelling ability of ...corn starch gel.•Hawthorn significantly modify the hydrolysis rate of corn starch.
Hawthorn powder were mixed with corn starch and heated in water to make corn starch-hawthorn mixtures (CS-Haw) and then the physicochemical properties and hydrolysis characteristics of the mixtures were measured. Results showed that the addition of hawthorn powder decreased the viscosity of corn starch, and prolonged the pasting temperature, while the microstructure analysis indicated that hawthorn particles aggregated on the surfaces of starch granules, reducing the chance of starch contacting with water, then delayed the starch gelatinization. The presence of hawthorn powder also reduced the G' value to varying degrees and the loss tangent of CS-Haw was significantly higher than that of corn starch. The addition of hawthorn powder in large amounts also increased the rapidly digestible starch, while decrease the slowly digestible starch and resistant starch. The present research will provide basic theoretical support for the application of hawthorn in healthy starch food processing.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Background: The celiac-mesenteric trunk is an anatomic variant where there is a common origin for the superior mesenteric artery and celiac trunk. We sought to determine the prevalence of this ...variation in an Afro-Caribbean population. Methodology: Anatomic dissections were observed over 5 years, and specimens with celiac-mesenteric trunks were identified for detailed investigation. We measured celiac-mesenteric trunk diameters at their origin from the aorta. Results: Dissections were performed in sixty-nine cadavers at a mean age of 68 years (range 55–85). Only one celiac-mesenteric trunk (1.5%) was encountered in an Afro-Caribbean male. This cadaver had no other morphologic anomalies. The celiac-mesenteric trunk had an internal diameter of 13.06 mm at its origin (55% aortic diameter). Conclusion: In this Afro-Caribbean population, a celiac-mesenteric trunk was found in 1.5% of unselected cadavers. This formidable vessel was 55% of the aortic diameter. Therefore, healthcare professionals must be aware of this variant to avoid inadvertent injury during clinical interventions.
•Ferulic acid inhibited α-amylase/α-glucosidase by mixed/non-competitive mechanisms.•Secondary structures of α-amylase/α-glucosidase were changed by binding ferulic acid.•Non-covalent bonding was the ...main force between ferulic acid and α-amylase/α-glucosidase.•Ferulic acid is a potential inhibitor of the activity of α-amylase/α-glucosidase.
The inhibitory mechanisms of ferulic acid against α-amylase and α-glucosidase were investigated by enzyme kinetic analysis, circular dichroism (CD), Fourier-transform infrared (FT-IR) spectroscopy, fluorescence quenching and molecular docking. Results indicated that ferulic acid strongly inhibited α-amylase (IC50: 0.622 mg ml−1) and α-glucosidase (IC50: 0.866 mg ml−1) by mixed and non-competitive mechanisms, respectively. CD spectra and fluorescence intensity measurements confirmed that the secondary structure of α-amylase and α-glucosidase were changed and the microenvironments of certain amino acid residues were modulated by the binding of ferulic acid. FT-IR spectra indicated that the interaction between ferulic acid and α-amylase/α-glucosidase mainly involved in non-covalent bonds. Molecular docking further demonstrated that the interaction forces between ferulic acid and α-amylase/α-glucosidase were hydrogen bonds, with the binding energy of −5.30 to −5.10 and −5.70 kcal mol−1, respectively. This study might provide a theoretical basis for the designing of novel functional foods with ferulic acid.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
•Complexes were prepared with rice starch and proanthocyanidins.•Proanthocyanidins interfered with starch chains through hydrogen bonds.•Proanthocyanidins affect the long ordered structure of rice ...starch.•Proanthocyanidins–starch complexes showed a slower in vitro digestion.
Proanthocyanidins extracted from Chinese berry leaves (CBLPs) were heated with rice starch in aqueous solution to prepare polyphenols-starch complexes. The physicochemical properties of the complexes were characterized with XRD, DSC, RVA and FT-IR and starch constituents were also analyzed with an enzyme method. Results indicated that the addition of CBLPs destroyed the long ordered structure of rice starch rather than the short ordered structure, since the crystallinity decreased from 21.96% to 18.90% and the ratio of 1047 cm−1/1022 cm−1 showed little difference, consistent with the lower ΔH of complexes with higher CBLPs content. Additionally, the CBLPs-rice starch complexes showed a significantly lower content of rapidly digested starch (RDS, 45.64 ± 3.25%) than that of the native rice starch (67.76 ± 2.15%). These results indicated that CBLPs complexes with rice starch might be a novel way to prepare functional starch with slower digestion.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The effects RG-І pectin (0.5, 1, 2, 5 and 10%, w/w) on the gelatinization behaviour, gel structure and digestibility of potato starch were characterized by means of rapid viscosity analysis (RVA), ...rheometry, scanning electron microscopy (SEM) and in vitro digestion. Results indicated that the addition of RG-I pectin significantly decreased the peak and breakdown viscosity and prolonged the pasting temperature of potato starch, but increased the setback viscosity. Meanwhile, the swelling power and amylose leaching of starch granules were restrained because of RG-I pectin adsorption on the starch granules surface. The presence of RG-I pectin also decreased the G’ values of potato starch gel but increased the tan δ values (especially for 1%), indicating that RG-І pectin decreased the 3D network formation of potato starch gel. The microstructure analysis indicated that RG-I pectin decreased the formation of the gel structure, which might place constraints on the relative amylose concentration in the continuous phase. The addition of RG-I pectin also reduced the rapidly digestible starch (RDS) content and increased the slowly digestible starch (SDS) content, while no significant differences of resistant starch (RS) content was observed. Those results indicated that RG-I pectin could affect the physicochemical properties of potato starch and modulate its digestibility and might be a potential option for producing starchy food with lower digestibility.
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•RG-І pectin decreased peak and breakdown viscosity of potato starch.•RG-І pectin restrained granule swelling and amylose leaching.•RG-І pectin decreased starch gel strength and made it more viscous.•The addition of RG-I pectin increased the slowly digestible starch content.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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