Effect of Hydroxypropylation and Beta-Amylase Treatment on Complexation of Debranched Starch With Naringenin
Abstract
Naringenin exhibits many health benefits but it has limited water solubility and consequently low bioavailability. The objective of this study is to investigate the effect of hydroxypropylation and enzymatic treatments on starch complexation with naringenin. Potato starch and Hylon VII are hydroxypropylated to two substitution degrees and then debranched or debranched/β‐amylase treated prior to complexing with naringenin. Both soluble and insoluble complexes are recovered and characterized. An increase in hydroxypropylation level improves recovery of soluble complexes, while total recovery remains unchanged; the β‐amylase treatment further increases soluble complex recovery. For the same treatment, the naringenin content is greater in Hylon VII complexes (6.72–15.15 mg/g) than in potato starch complexes (2.45–11.18 mg/g). Insoluble complexes have greater naringenin contents (3.91–15.15 mg/g) compared to their soluble counterparts (2.45–9.43 mg/g). All complexes exhibit a mixture of B + V X‐ray diffraction pattern. This work is the first one to demonstrate that hydroxypropylated starch forms complexes with naringenin, and an appropriate level of beta‐amylase hydrolysis further improves their complexation.
Citations
-
3
CrossRef
-
0
Web of Science
-
3
Scopus
Authors (5)
Cite as
Full text
- Publication version
- Accepted or Published Version
- License
- open in new tab
Keywords
Details
- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
-
STARCH-STARKE
no. 70,
edition 5-6,
pages 1 - 10,
ISSN: 0038-9056 - Language:
- English
- Publication year:
- 2018
- Bibliographic description:
- Gonzalez A., Wang Y., Staroszczyk H., Brownmiller C., Lee S.: Effect of Hydroxypropylation and Beta-Amylase Treatment on Complexation of Debranched Starch With Naringenin// STARCH-STARKE. -Vol. 70, iss. 5-6 (2018), s.1-10
- DOI:
- Digital Object Identifier (open in new tab) 10.1002/star.201700263
- Bibliography: test
-
- Rutschmann, M., Solms, J., Formation of inclusion complexes of starch with different organic compounds.4. Ligand binding and variability in helical conformations of V- amylose. Lebensm.Wiss. Technol. 1990, 23, 70-79.
- Tufvesson, F., Wahlgren, M., Eliasson, A., Formation of amylose-lipid complexes and effects of temperature treatment. Part 1. Monoglycerides. Starch/Stärke 2003, 55, 61-71. open in new tab
- Tufvesson, F., Wahlgren, M., Eliasson, A., Formation of amylose-lipid complexes and effects of temperature treatment. Part 2. Fatty acids. Starch/Stärke 2003, 55, 138-149. open in new tab
- Tang, M.C., Copeland, L., Analysis of complexes between lipids and wheat starch. Carbohydr. Polym. 2007, 67, 80-85. open in new tab
- Lesmes, U., Cohen, S.H., Shener, Y., Shimoni, E., Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes. Food Hydrocoll. 2009, 23, 667-675. open in new tab
- Rutschmann, M., Heiniger, J., Pliska, V., Solms, J., Formation of inclusion complexes of starch with different organic compounds. 1. Method of evaluation of binding profiles with menthone as an example. Lebensm. Wiss. Technol. 1989, 22, 240-244.
- Godet, M., Buléon, A., Tran, V., Colonna, P., Structural features of fatty acid-amylose complexes. Carbohydr. Polym. 1993, 21, 91-95. open in new tab
- Godet, M., Bizot, H., Buléon, A., Crystallization of amylose-fatty acid complexes prepared with different amylose chain lengths. Carbohydr. Polym. 1995, 27, 47-52. open in new tab
- Arijaje, E., Wang, Y.-J., Shin, S., Sha, U., Proctor, A., Effects of chemical and enzymatic modifications on starch-stearic acid complex formation. J. Agric. Food Chem. 2014, 62, 2963-2972. open in new tab
- Arijaje, E., Wang, Y.-J., Effects of chemical and enzymatic modifications on starch-oleic acid complex formation. J. Agric. Food Chem. 2015, 63, 4202-4210. open in new tab
- Arijaje, E., Wang, Y.-J., Effects of chemical and enzymatic modifications on starch- linoleic acid complex formation. Food Chem. 2017, 217, 9-17. open in new tab
- Wulff, G., Kubik, S., Helical amylose complexes with organic complexands .1. microcalorimetric and circular dichroitic investigations. Macromol. Chem. Phys. 1992, 193, 1071-1080. open in new tab
- Liu, J., Wang, M., Peng, S., Zhang, G., Effect of green tea catechins on the postprandial glycemic response to starches differing in amylose content. J. Agric. Food Chem. 2011, 59, 4582-4588. open in new tab
- Chai, Y., Wang, M., Zhang, G., Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high-amylose maize starch. J. Agric. Food Chem. 2013, 61, 8608-8615. open in new tab
- Zhang, L., Yang, X., Li, S., Gao, W., Preparation, physicochemical characterization and in vitro digestibility on solid complex of maize starches with quercetin. LWT-Food Sci. Technol. 2011, 44, 787-792. open in new tab
- Lorentz, C., Pencreac'h, G., Soultani-Vigneron, S., Rondeau-Mouro, C., de Carvalho, M., Pontoire, B., Le Bail, P., Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid. Carbohydr. Polym. 2012, 90, 152-158. open in new tab
- Cohen, R., Orlova, Y., Kovalev, M., Ungar, Y., Shimoni, E., Structural and functional properties of amylose complexes with genistein. J. Agric. Food Chem. 2008, 56, 4212- 4218. open in new tab
- Van Hung, P., Phat, N. H., Phi, N. T. L., Physicochemical properties and antioxidant capacity of debranched starch-ferulic acid complexes. Starch/Stärke, 2013, 65, 382-389. open in new tab
- Kim, J., Huber, K., Preparation and characterization of corn starch-βcarotene composites. Carbohydr. Polym. 2016, 136, 394-401. open in new tab
- Di Majo, D. D., Giammanco, M., La Guardia, M., Tripoli, E., Giammanco, S., Finotti, E., Flavanones in citrus fruit: Structure-antioxidant activity relationship. Food Res. Int. 2005, 38, 1161-1166. open in new tab
- Gao, K., Henning, S. M., Niu, Y., Youssefian, A. A., Seeram, N. P., Xu, A., Herber, D., The citrus flavonoid naringenin stimulates DNA repair in prostate cancer cells. J. Nutr. Biochem. 2006, 17, 89-95. open in new tab
- Jayachitra, J., Nalini, N., Effect of naringenin (citrus flavanone) on lipid profile in ethanol- induced toxicity in rats. J. Food Biochem. 2012, 36, 502-511. open in new tab
- Lee, K., Moon, S., Kim, K., Mendonca, A., Paik, H., Antimicrobial effects of various flavonoids on Escherichia coli O157:H7 cell growth and lipopolysaccharide production. Food Sci. Biotechnol. 2010, 19, 257-261. open in new tab
- Yang, L., Ma, S., Zhou, S., Chen, W., Yuan, M., Yin, Y., Yang, X., Preparation and characterization of inclusion complexes of naringenin with β-cyclodextrin or its derivative. Carbohydr. Polym. 2013, 98, 861-890. open in new tab
- Pal, J., Singhal, R., Kulkarni, P., Physicochemical properties of hydroxypropyl derivative from corn and amaranth starch. Carbohydr. Polym. 2012, 134, 926-932. open in new tab
- Gonzalez, A., Wang, Y.-J., Staroszczyk, H., Brownmiller, C., Lee, S.-O., Acetylation and enzymatic treatment on starch complexation with naringenin. Submitted. open in new tab
- Wang, Y.-J., Wang, L., Effect of modification sequence on structures and properties of hydroxypropylated and crosslinked waxy maize starch. Starch/Stärke 2000, 52, 406-412. open in new tab
- Johnson, D.P., Spectrophotometric determination of the hydroxypropyl group in starch ethers. Anal. Chem. 1969, 41, 859-860. open in new tab
- Wurzburg, O. B., Crosslinked Starches. In O. B. Wurzburg (Ed.), Modified starches: Properties and uses. CRC Press Inc., Boca Raton, FL, 1986, pp. 41-53.
- Kavitha, R., BeMiller, J. N., Characterization of hydroxypropylated potato starch. Carbohydr. Polym. 1998, 37, 115-121. open in new tab
- Liu, H., Li, M., Chen, P., Yu, L., Chen, L., Tong, Z., Morphologies and thermal properties of hydroxypropylated high-amylose corn starch. Cereal Chem. 2010, 87, 144-148. open in new tab
- Perera, C., Hoover, R., Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches. Food Chem. 1999, 64, 361-375. open in new tab
- Wulff, G., Steinert, A., Höler, O., Modification of amylose and investigation of its inclusion behavior. Carbohydr. Res. 1998, 307, 19-31. open in new tab
- Zhu, F., Wang, Y.-J., Characterization of modified high-amylose maize starch-α-naphthol complexes and their influences on rheological properties of wheat starch. Food Chem. 2013, 138, 256-262. open in new tab
- Arijaje, E., Wang, Y.-J., Effects of enzymatic modification and botanical source on starch- stearic acid complex formation. Starch/Stärke 2016, 68, 700-708. open in new tab
- Zhang, B., Huang, Q., Luo, F., Fu, X., Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid. Food Hydrocoll. 2012, 28, 174-181. open in new tab
- Forrest, B., Identification and quantitation of hydroxypropylation of starch by FTIR. Starch/Stärke 1992, 5, 179-183. open in new tab
- Unsalan, O., Erdogdu, Y., Gulluoglu, M., FT-Raman and FT-IR spectral and quantum chemical studies on some flavonoid derivatives: Baicalein and naringenin. J. Raman Spectrosc. 2009, 40, 562-570. open in new tab
- Liu, H., Ramsden, L., Corke, H., Physical properties and enzymatic digestibility of hydroxypropylated ae, wx, and normal maize starch. Carbohydr. Polym. 1999, 40, 175- 182. open in new tab
- Richardson, S., Nilsson, G., Bergquist, K., Gorton, L., Mischnick, P., Characterization of the substituent distribution in hydroxypropylated potato amylopectin starch. Carbohydr. Res. 2000, 328, 365-373. open in new tab
- Verified by:
- Gdańsk University of Technology
seen 64 times
Recommended for you
Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin
- A. Gonzalez,
- Y. Wang,
- H. Staroszczyk
- + 2 authors
Effect of Acetylation and Beta-Amylase Treatment on Complexation of Debranched Starch with Naringenin
- A. Gonzalez,
- Y. Wang,
- H. Staroszczyk
- + 2 authors
The effect of anionic surfactant concentration on activated sludge condition and phosphate release in biological treatment plant
- A. Dereszewska,
- S. Cytawa,
- R. Tomczak-Wandzel
- + 1 authors