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Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid
To explore the effect of amylose within starch granules on the efficiency of starch hydrolysis by acid, we chose the warm water extraction method to treat red adzuki bean starch to obtain different degrees of amylose removal granule models and to prepare samples in combination with acid hydrolysis....
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527772/ https://www.ncbi.nlm.nih.gov/pubmed/37761075 http://dx.doi.org/10.3390/foods12183366 |
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author | Liu, Xinyue Sun, Zhuangzhuang Zhao, Wenqing Zheng, Jiayu Liang, Wei Li, Wenhao |
author_facet | Liu, Xinyue Sun, Zhuangzhuang Zhao, Wenqing Zheng, Jiayu Liang, Wei Li, Wenhao |
author_sort | Liu, Xinyue |
collection | PubMed |
description | To explore the effect of amylose within starch granules on the efficiency of starch hydrolysis by acid, we chose the warm water extraction method to treat red adzuki bean starch to obtain different degrees of amylose removal granule models and to prepare samples in combination with acid hydrolysis. The amylose content was reduced after acid hydrolysis, reducing the peak viscosity (2599–1049 cP), while the solubility was significantly increased. In contrast, the short-chain content of the deamylose–acid hydrolysis samples was reduced considerably, exacerbating the trend towards reduced starch orderliness and increased solubility. This work reveals the granular structure of starch from the point of view of deamylose and contributes to a thorough understanding of the mechanisms of acid hydrolysis. It might add to knowledge in starch science research and industrial applications for the acid processing of starch-based foods, particularly with regard to the most important factors controlling the structure and function of starch. |
format | Online Article Text |
id | pubmed-10527772 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-105277722023-09-28 Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid Liu, Xinyue Sun, Zhuangzhuang Zhao, Wenqing Zheng, Jiayu Liang, Wei Li, Wenhao Foods Article To explore the effect of amylose within starch granules on the efficiency of starch hydrolysis by acid, we chose the warm water extraction method to treat red adzuki bean starch to obtain different degrees of amylose removal granule models and to prepare samples in combination with acid hydrolysis. The amylose content was reduced after acid hydrolysis, reducing the peak viscosity (2599–1049 cP), while the solubility was significantly increased. In contrast, the short-chain content of the deamylose–acid hydrolysis samples was reduced considerably, exacerbating the trend towards reduced starch orderliness and increased solubility. This work reveals the granular structure of starch from the point of view of deamylose and contributes to a thorough understanding of the mechanisms of acid hydrolysis. It might add to knowledge in starch science research and industrial applications for the acid processing of starch-based foods, particularly with regard to the most important factors controlling the structure and function of starch. MDPI 2023-09-07 /pmc/articles/PMC10527772/ /pubmed/37761075 http://dx.doi.org/10.3390/foods12183366 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Liu, Xinyue Sun, Zhuangzhuang Zhao, Wenqing Zheng, Jiayu Liang, Wei Li, Wenhao Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid |
title | Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid |
title_full | Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid |
title_fullStr | Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid |
title_full_unstemmed | Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid |
title_short | Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid |
title_sort | spotlight on the multiscale structural and physicochemical properties of red adzuki bean starch through partial amylose removal combined with hydrochloric acid |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527772/ https://www.ncbi.nlm.nih.gov/pubmed/37761075 http://dx.doi.org/10.3390/foods12183366 |
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