Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production.

Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.

Reformulation of spray-dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders.

BACKGROUND: Apple concentrate and honey were spray-dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product. RESULTS: Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and with powder physical properties comparable to those obtained with other carriers. Thus, skimmed milk powder was used to produce honey powder of reduced carrier content (to 25% solids). The physical properties of the powders obtained and lower powder recovery indicated more problematic drying of AC. Powders produced with skimmed milk were characterized by enhanced nutritional value compared with variants with traditional carriers. CONCLUSION: Thus, skimmed milk is proposed as a natural carrier for spray-drying, offering high processing yield, the possibility to reduce carrier content in honey powder, and to create products of nutritional added value. © 2020 Society of Chemical Industry.

Characterization of polymeric substance classes in cereal-based beverages using asymmetrical flow field-flow fractionation with a multi-detection system.

Cereal-based beverages contain a complex mixture of various polymeric macromolecules including polysaccharides, peptides, and polyphenols. The molar mass of polymers and their degradation products affect different technological and especially sensory parameters of beverages. Asymmetrical flow field-flow fractionation (AF4) coupled with multi-angle light scattering (MALS) and refractive index detection (dRI) or UV detection (UV) is a technique for structure and molar mass distribution analysis of macromolecules commonly used for pure compound solutions. The objective of this study was to develop a systematic approach for identifying the polymer classes in an AF4//MALS/dRI/UV fractogram of the complex matrix in beer, a yeast-fermented cereal-based beverage. Assignment of fractogram fractions to polymer substance classes was achieved by targeted precipitations, enzymatic hydrolysis, and alignments with purified polymer standards. Corresponding effects on dRI and UV signals were evaluated according to the detector's sensitivities. Using these techniques, the AF4 fractogram of beer was classified into different fractions: (1) the low molar mass fraction was assigned to proteinaceous molecules with different degrees of glycosylation, (2) the middle molar mass fraction was attributed to protein-polyphenol complexes with a coelution of non-starch polysaccharides, and (3) the high molar mass fraction was identified as a mixture of the cell wall polysaccharides (i.e., ß-glucan and arabinoxylan) with a low content of polysaccharide-protein association. In addition, dextrins derived from incomplete starch hydrolysis were identified in all fractions and over the complete molar mass range. The ability to assess the components of an AF4 fractogram is beneficial for the targeted design and evaluation of polymers in fermented cereal-based beverages and for controlling and monitoring quality parameters.

Analysis of underivatized cellodextrin oligosaccharides by capillary electrophoresis with direct photochemically induced UV-detection.

This work focuses on the development of a CE method allowing, for the first time, the simultaneous separation of the underivatized first seven cellodextrin oligomers (glucose, cellobiose, cellotriose, cellotetraose, cellopentaose, cellohexaose, and celloheptaose), with a view to analyze the hydrolysates obtained after partial acid depolymerization of nitrocellulose, and eight carbohydrates (ribose, xylose, fructose, mannose, galactose, maltose, lactose, and sucrose), which might be potential interfering compounds in explosives samples. Separation was achieved with a highly alkaline BGE containing sodium chloride and direct mid-UV-absorbance detection was performed after photo-oxidation in the detection window. EOF was reversed to speed up the analysis using a dynamic capillary coating by hexadimethrine bromide. A central composite design was carried out to determine the effects of BGE conductivity and sodium hydroxide concentration on resolutions between neighboring peaks, and analysis time. A desirability analysis on modeled responses was applied to maximize resolutions and to minimize analysis time. The simultaneous analysis in 20 min total runtime of the 15 carbohydrates plus internal reference (naphthalene sulfonate) was carried out at 25°C with a BGE composed of 77.4 mM NaOH and 183 mM NaCl to adjust the conductivity at the optimum value. Finally, the resolution robustness was checked. This new method should also be of interest to monitor food and nonfood crop products.

[Analysis of Spirulina powder by Fourier transform infrared spectroscopy and calculation of protein content].

Spirulina, Spirulina powder and dextrin standard were analyzed and identified by Infrared (IR) spectroscopy. The main components, protein (1 657 and 1 537 cm(-1)) and carbohydrate (1 069 and 1054 cm(-1)), had distinct fingerprint characteristics of IR spectra. By comparing the IR spectra of Spirulina, Spirulina powder and dextrin standard, the dominant nutrition in Spirulina powder was identified as protein and carbohydrate. The dominant accessory added in Spirulina powder was dextrin. Comparing the IR spectra of Spirulina powder from 28 different factories and figuring out the correlation provides the information about the amount of accessory. A standard curve of the ratio of absorption peak intensities to protein content was constructed to accurately determine the amount of protein in Spirulina powder.

Structural characterization of slow digestion dextrin synthesized by a combination of α-glucosidase and cyclodextrin glucosyltransferase and its prebiotic potential on the gut microbiota in vitro.

Starch-based dietary fibers are at the forefront of functional ingredient research. In this study, a novel water-soluble slow digestion dextrin (SDD) was synthesized by synergy of α-glucosidase and cyclodextrin glucosyltransferase and characterized. Results showed that SDD exhibited high solubility, low viscosity, and resistance to digestive enzymes, and also showed an increased dietary fiber content of 45.7% compared with that of α-glucosidase catalysis alone. Furthermore, SDD was used as the sole carbon source to ferment selected intestinal strains and human fecal microflora in vitro to investigate its prebiotic effects. It was found that SDD could markedly enriched the abundance of Bifidobacterium, Veillonella, Dialister, and Blautia in human gut microflora and yielded higher total organic acid. The combination of α-glucosidase and cyclodextrin glucosyltransferase in this study showed valuable potential for the preparation of a novel slow digestion dextrin with good physicochemical properties and improved prebiotic effects.

A simplified method of determining the internal structure of amylopectin from barley starch without amylopectin isolation.

To determine the internal structure of barley starch without amylopectin isolation, whole starch was hydrolyzed using ß-amylase to remove the linear amylose and obtain ß-limit dextrins (ß-LDs). The ß-LDs were treated with extensive α-amylase to prepare α-limit dextrins (α-LDs), and the α-LDs were further hydrolyzed with ß-amylase into building blocks. The chain-length distribution of ß-LD and building block composition were analyzed by size-exclusion chromatography and anion-exchange chromatography. The internal structure of the barley whole starches had similar pattern to barley amylopectins analyzed by conventional methods. The starch of barley amo1-mutated varieties contained more short internal B-chains and less long internal B-chains than that of other varieties. The starch from amo1-mutated varieties had more large building blocks than that from waxy varieties. The simplified method presented in this study can effectively characterize starch internal structure that relates to physicochemical properties of starch, although some details of amylopectin structure are not assessable.

Determination of starch, including maltooligosaccharides, in animal feeds: comparison of methods and a method recommended for AOAC collaborative study.

Starch is a nutritionally important carbohydrate in feeds that is increasingly measured and used for formulation of animal diets. Discontinued production of the enzyme Rhozyme-S required for AOAC Method 920.40 invalidated this method for starch in animal feeds. The objective of this study was to compare methods for the determination of starch as potential candidates as a replacement method and for an AOAC collaborative study. Many starch methods are available, but they vary in accuracy, replicability, and ease of use. After assays were evaluated that differed in gelatinization method, number of reagents, and sample handling, and after assays with known methodological defects were excluded, 3 enzymatic-colorimetric assays were selected for comparison. The assays all used 2-stage, heat-stable, a-amylase and amyloglucosidase hydrolyses, but they differed in the gelatinization solution (heating in water, 3-(N-morpholino) propanesulfonic acid buffer, or acetate buffer). The measured values included both starch and maltooligosaccharides. The acetate buffer-only method was performed in sealable vessels with dilution by weight; it gave greater starch values (2-6 percentage units of sample dry matter) in the analysis of feed/food substrates than did the other methods. This method is a viable candidate for a collaborative study.

Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods.

Due to changing consumer habits, non-alcoholic beer is the fastest-growing market within the beverage industry. Different processing technologies for limiting the alcohol content of beer yield in completely different matrix compositions and sensory profiles. Especially the specific sensory attributes of palate fullness, mouthfeel, and the perception of harmony (ratio harmony between sweetness and sourness) of non-alcoholic beers are often described as atypical and unbalanced by the consumer. In addition to technological aspects, the matrix components represent a significant factor. Cereal-based beverages contain a complex mixture of various polymers that includes proteins, polyphenols, and polysaccharides. These polymers affect the sensory perception of beverages in terms of mouthfeel depending on their substance properties. This article reports the analytical characterization of the macromolecular profile of non-alcoholic beers to predict sensory differences in palate fullness and mouthfeel that arise because of variations in polymer profile and processing method. Therefore, asymmetric flow-field-flow-fractionation (FFF/AF4), multi-angle light-scattering (MALS), and refractive index measurements were used to characterize polymers in non-alcoholic beers. We observed significant differences in the ratio of low- to high-molar-mass polymers. These differences included a shift of the molar mass distribution towards higher molar masses for beers subjected to higher thermal loads during dealcoholization in a rectification column. Limited fermentation beers tended to be composed of more low-molar-mass polymers. Highly discriminating sensorial assessment schemes demonstrate the correlations between differences in macromolecular profile and specific sensory impressions like sweetness (basic taste), palate fullness and harmony. This trend is verified in the present study with spiking experiments using substances that are known to influence mouthfeel and palate fullness, such as beta-glucans, dextrins, isomaltulose, and other low-molar-mass sugars, may be controlled during the production process. These results confirm that the particular sensory attributes can be influenced by different classes of cereal-based substances, especially by varying their molar mass fractions and concentrations. Maltodextrins and ß-glucan are shown to enhance palate fullness. Spiking with maltodextrin caused a lasting, smooth, and pleasant perception of mouthfeel; spiking with ß-glucan resulted in a more viscous, thick perceived mouthfeel. However, spiking with isomaltulose led solely to a sweet taste (basic taste). These tests show more generally that AF4-MALS is a suitable analytical tool for understanding how the macromolecular fractions in cereal-based beverages are linked to sensory impressions. This type of assessment can be used to target the composition of polymer profiles, which can be a technological possibility to produce sensorily appealing high-quality non-alcoholic beers.

Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin.

A dietary fibre prepared from sugarcane stalk was compared with psyllium husk and wheat dextrin. In contrast to the other dietary fibres, sugarcane fibre was found to contain significant amounts of insoluble dietary fibre (73-86%), lignin (18.66-20.23%), and rare minerals such as chromium (0.67-2.54 mg/100 g) and manganese (1.07-2.34 mg/100 g). Analysis of the ethanol extract also detected compounds with antioxidant activity. Characterisation of five sugarcane fibres prepared from selected strains, harvest periods (growth or storage phase), and processing conditions showed these factors influenced the final composition. Furthermore, using in vitro digestion, we found that potassium, magnesium, chromium, and zinc in were bioaccessible in sugarcane samples. Also, sodium was shown to bind to the sugarcane fibre potentially indicating bile salt binding activity. Results from this study support the use of sugarcane as a source of dietary fibre in functional foods.

Use of Fourier transform infrared spectroscopy to monitor sugars in the beer mashing process.

Mashing is an enzymatic procedure for the extraction of sugars from malt. It has strong temperature dependence, so monitoring the sugar production is very important for optimization of the brewing process. In this work, Fourier transform infrared spectroscopy (FTIR) was used to monitor three different mashing programs. These all presented high concentrations of maltose and dextrin, enabling their differentiation according to the FTIR absorption bands at 991 and 1022 cm-1, characteristic of maltose and dextrin, respectively. The absorption intensities of these bands were used to monitor the concentrations of the compounds during mashing, and the values were compared to HPLC data. Multivariate analysis of variance was applied to the FTIR absorption intensities in order to separate groups corresponding to the temperature steps of each mashing program. The results demonstrated that infrared absorption offers an alternative to the HPLC method for monitoring the mashing process.

Influence of dextrins on the production of spiramycin and impurity components by Streptomyces ambofaciens.

Spiramycin is a 16-membered macrolide antibiotic produced by Streptomyces ambofaciens and used in human medicine for the treatment of various respiratory tract and genital infections. Several impurities were detected in spiramycin-fermentation broth, especially impurities D and F, which decreased the separation-extraction yield and increased production cost. Dextrins, as the main carbon source, influence the accumulation of spiramycin and impurities. In this work, two types of dextrin from vendor Y and Z were compared to study their influences on spiramycin production. Our results showed that final spiramycin production with dextrin Z was enhanced twofold as compared with dextrin Y; however, the content of impurities F and D were higher with dextrin Z relative to dextrin Y. Several parameters (adenosine triphosphate, total sugar, reducing sugar, and reducing sugar to total sugar) were analyzed to reveal differences in the fermentation process. In vitro dextrin hydrolysis by amylase revealed structural differences in the two types of dextrin, and real-time quantitative polymerase chain reaction analyses showed that the transcription of srm7 and srm21 (involved in forosaminyl methylation) was enhanced and potentially related to the reduced formation of impurity F with dextrin Y. Furthermore, the srm20/srm33 ratio, representing flux balance of forosaminyl and mycarosyl, was ~ 1, implying that forosaminyl and mycarosyl biosynthesis were well balanced, resulting in reduced production of impurity D with dextrin Y.

Preparative fractionation of dextrin by polyethylene glycol: Effects of initial dextrin concentration and pH.

Polyethylene glycol (PEG) was further applied for fractionating dextrin prepared from cassava starch. The initial dextrin concentration and pH of the dextrin solutions were crucially considered in this study with the average molecular-weight dispersity (DMa) as the index. The results showed that the initial dextrin concentration significantly affected the mass fraction and the molecular weight distribution of each dextrin fraction obtained from gradient PEG precipitation. However, the initial dextrin concentration, which ranged from 0.9% to 3.6%, did not affect the DMa of the dextrin fractions. Furthermore, the DMa of the fractions obtained at pHs 4.00, 4.96, 6.00, 6.92, 7.99, 8.96, and 9.91, was 1.364, 1.341, 1.305, 1.286, 1.273, 1.311, and 1.404, respectively, while the dispersity of the parent dextrin was 2.052. These results suggest that the preparative approach, gradient PEG precipitation, is applicable in acidic, neutral, and alkaline environments, and that a weakly alkaline environment is optimal for dextrin fractionation.

Composition of beer by 1H NMR spectroscopy: effects of brewing site and date of production.

A principal component analysis (PCA) of 1H NMR spectra of beers differing in production site (A, B, C) and date is described, to obtain information about composition variability. First, lactic and pyruvic acids contents were found to vary significantly between production sites, good reproducibility between dates being found for site A but not for sites B and C beers. Second, site B beers were clearly distinguished by the predominance of linear dextrins, while A and C beers were richer in branched dextrins. Carbohydrate reproducibility between dates is poorer for site C with dextrin branching degree varying significantly. Finally, all production sites were successfully distinguished by their contents in adenosine/inosine, uridine, tyrosine/tyrosol, and 2-phenylethanol, reproducibility between dates being again poorer for site C. Interpretation of the above compositional differences is discussed in terms of the biochemistry taking place during brewing, and possible applications of the method in brewing process control are envisaged.

Highly branched dextrin prepared from high-amylose maize starch using waxy rice branching enzyme (WRBE).

Branching enzyme (BE, EC 2.4.1.18) was isolated from the developing waxy rice endosperm and used to prepare a highly branched dextrin based on high-amylose maize starch (HAMS) as a substrate. The molecular mass of the starch initially degraded quickly from 2.5 × 10(7) to 4.1 × 10(5)Da, and then stabilized, with a minimal increase during the BE treatment. The resultant branched dextrin had a narrow size distribution, with a mean molecular weight of 5.1 × 10(5)Da and a polydispersity index (PI) of 1.567. The results of high-performance anion exchange chromatography indicated that the degree of polymerization (DP) of the branched chains ranged from 3 to 27; approximately 75.26% of these chains were short (DP<10). These findings suggest that the isolated BE can cleave long chains into oligosaccharides, subsequently transferring oligosaccharides into highly branched dextrins with a narrow size distribution and short side chains.

Cooking behavior and starch digestibility of NUTRIOSE® (resistant starch) enriched noodles from sweet potato flour and starch.

The effect of a resistant starch source, NUTRIOSE® FB06 at 10%, 15% and 20% in sweet potato flour (SPF) and 5% and 10% in sweet potato starch (SPS) in reducing the starch digestibility and glycaemic index of noodles was investigated. While NUTRIOSE (10%) significantly reduced the cooking loss in SPF noodles, this was enhanced in SPS noodles and guar gum (GG) supplementation reduced CL of both noodles. In vitro starch digestibility (IVSD) was significantly reduced in test noodles compared to 73.6g glucose/100g starch in control SPF and 65.9 g in SPS noodles. Resistant starch (RS) was 54.96% for NUTRIOSE (15%)+GG (1%) fortified SPF noodles and 53.3% for NUTRIOSE (5%)+GG (0.5%) fortified SPS noodles, as against 33.8% and 40.68%, respectively in SPF and SPS controls. Lowest glycaemic index (54.58) and the highest sensory scores (4.23) were obtained for noodles with 15% NUTRIOSE+1% GG.

Interaction of native and SH-modified beta-amylase of soybean with cyclohexadextrin and maltose.

Cyclohexadextrin and maltose bound to soybean beta-amylase and affected the environments of tryptophan and tyrosine residues, producing characteristic difference spectra in the ultraviolet region. The difference spectrum produced by cyclohexadextrin, a competitive inhibitor, had peaks at 285, 292, and 299 nm, while that by maltose, a reaction product, had peaks at 285 and 292 nm and a small trough at around 300 nm. By using the peaks at 292 and 299 nm, the dissociation constants of enzyme-cyclohexadextrin and enzyme-maltose complexes were calculated to be 0.35 mM and 8.1 mM, respectively. The effects of modification of SH groups of beta-amylase on the interaction of the enzyme with these sugars were examined by using beta-amylase carboxymethylated at the SH1 site and the enzyme modified at SH1 and SH2 sites with iodoacetamide or with 5,5'-dithiobis-(2-nitrobenzoic acid) (DTNB). The dissociation constants of the enzyme-cyclohexadextrin and enzyme-maltose complexes were not changed by the modification of these SH groups, but the modification of SH2, the so-called essential SH group of soybean beta-amylase, strongly affected the difference spectra produced by maltose. The spectrophotometric titration of beta-amylase by cyclohexadextrin in the presence of maltose showed that cyclohexadextrin and maltose bind to the enzyme competitively, regardless of the modification of SH2. These results indicated that SH2 is located near the binding site of cyclohexadextrin and maltose, but is not involved in the binding of these sugars.

Structures of multi-branched dextrins produced by saccharifyiing alpha-amylase from starch.

From the digest of beta-limit dextrin (prepared from glutinous rice starch) with saccharifying alpha-amylase of Bacillus subtilis [EC 3.2.1.1] (BSA), two extensibely branched dextrins consisting of nine (No. 6, Fig. 1) and ten (No 7, Fig.1) glucose units were isolated by paper chromatography. Structural analysis using various enzymes revealed that No. 6 and No. 7 were both mixtures of four triply branched dextrins. They had structures which were built up with 63-alpha-glucosylmaltotriose and/or 62-alpha-glucosylmaltose as a linking unit. However, the branching configuration and the minimum alpha-1, 4-glucosidic linkages existing between two branches followed one of the three structures shown below: (see article).

Dextrin characterization by high-performance anion-exchange chromatography--pulsed amperometric detection and size-exclusion chromatography--multi-angle light scattering--refractive index detection.

Starch hydrolysis products, or dextrins, are widely used throughout the food industry for their functional properties. Dextrins are saccharide polymers linked primarily by alpha-(1 --> 4) D-glucose units and are prepared by partial hydrolysis of starch. Hydrolysis can be accomplished by the use of acid, enzymes, or by a combination of both. The hydrolysis products are typically characterized by the "dextrose equivalent" (DE), which refers to the total reducing power of all sugars present relative to glucose. While the DE gives the supplier and buyer a rough guide to the bulk properties of the material, the physiochemical properties of dextrins are dependent on the overall oligosaccharide profile. High-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection and size-exclusion chromatography (SEC) with multi-angle light-scattering and refractive index detection were used to characterize dextrins from commercial sources. HPAEC was used to acquire the oligosaccharide profile, and SEC to obtain an overall molar mass distribution. These methods in combination extended our understanding of the relationship between oligosaccharide profile, DE, and the hydrolysis process. Data from the two techniques enabled a method for estimating the DE that gave results in reasonable agreement with the accepted titration method.

Effect of fortification on the osmolality of human milk.

AIM: To evaluate the effect of fortification on the osmolality of human milk. METHODS: The osmolality of 47 samples of human milk was determined at baseline, just after, and 24 hours after supplementation with five different human milk fortifiers (HMF) at 4 degrees C. RESULTS: Ten minutes after HMF supplementation the osmolality of human milk was significantly higher than the sum of the respective values of HMF dissolved in water and human milk, measured separately at baseline (p<0.0001), with the exception of the HMF containing only proteins. After 24 hours a further increase in osmolality was observed. Linear regression analysis showed that total dextrin content (r=0.84) was the main determinant of the increase. CONCLUSIONS: Human milk and HMF interact to induce a rapid increase in osmolality higher than would be expected from composition alone. This rise could be explained by the amylase activity of human milk, inducing hydrolysis of the dextrin content of HMF, leading to small osmotically active molecules of oligosaccharides. The high osmolality of fortified human milk should be considered in the nutritional management of preterm infants.