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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....

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Detalles Bibliográficos
Autores principales: Liu, Xinyue, Sun, Zhuangzhuang, Zhao, Wenqing, Zheng, Jiayu, Liang, Wei, Li, Wenhao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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.
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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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