Skip to main content
SpringerLink
Log in

Characteristics of amylose–lipid complex prepared from pullulanase-treated rice and wheat flour

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

This study aimed to evaluate the properties of amylose–lipid complexes in rice and wheat flours utilizing pullulanase as a debranching enzyme. Rice and flour were both treated with pullulanase before being combined with free fatty acids to form compounds denoted as RPF (rice-pullulanase-fatty acid) and FPF (flour-pullulanase-fatty acid), respectively. Our results showed that RPF and FPF had higher complex index and lower hydrolysis values than enzyme-untreated amylose–lipid complexes. Furthermore, RPF and FPF demonstrated lower swelling power and higher water solubility values, indicating changes in the physical properties of the starches. In vivo studies showed that RPF and FPF caused a smaller increase in blood glucose levels than untreated rice and flour, highlighting their potential use as functional food ingredients. These findings provide valuable information for the development of novel rice-and wheat-based foods with improved nutritional and physiological properties.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Ai Y, Hasjim J, Jane J-l. Effects of lipids on enzymatic hydrolysis and physical properties of starch. Carbohydrate Polymers. 92: 120-127 (2013)

    Article  CAS  PubMed  Google Scholar 

  • Benmoussa M, Moldenhauer KA, Hamaker BR. Rice amylopectin fine structure variability affects starch digestion properties. Journal of Agricultural and Food Chemistry. 55: 1475-1479 (2007)

    Article  CAS  PubMed  Google Scholar 

  • Bhatnagar S, Hanna MA. Amylose-lipid complex formation during single-screw extrusion of various corn starches. Cereal Chemistry. 71: 582-586 (1994)

    CAS  Google Scholar 

  • Chao C, Yu J, Wang S, Copeland L, Wang S. Mechanisms underlying the formation of complexes between maize starch and lipids. Journal of Agricultural and Food Chemistry. 66: 272-278 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Chen B, Zeng S, Zeng H, Guo Z, Zhang Y, Zheng B. Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization. Food Chemistry. 226: 119-127 (2017)

    Article  CAS  PubMed  Google Scholar 

  • Demirkesen-Bicak H, Tacer-Caba Z, Nilufer-Erdil D. Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties. International Journal of Biological Macromolecules. 111: 505-513 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Deng J, Wu X, Bin S, Li TJ, Huang R, Liu Z, Liu Y, Ruan Z, Deng Z, Hou Y. Dietary amylose and amylopectin ratio and resistant starch content affects plasma glucose, lactic acid, hormone levels and protein synthesis in splanchnic tissues. Journal of Animal Physiology and Animal Nutrition. 94: 220-226 (2010)

    Article  CAS  PubMed  Google Scholar 

  • French A, Murphy V. Intramolecular changes during polymorphic transformations of amylose. Polymer. 18: 489-494 (1977)

    Article  CAS  Google Scholar 

  • Guraya HS, James C, Champagne ET. Effect of enzyme concentration and storage temperature on the formation of slowly digestible starch from cooked debranched rice starch. Starch-Stärke. 53: 131-139 (2001)

    Article  CAS  Google Scholar 

  • Hasjim J, Ai Y, Jane Jl. Novel applications of amylose‐lipid complex as resistant starch type 5. Resistant starch: Sources, Applications and Health Benefits, 79–94 (2013)

  • Heo H, Won C, Jin Y-I, Chang D-C, Kim M, Lee Y, Chang YH. Rheological and pasting properties of potato flour dispersions. Journal of the Korean Society of Food Science and Nutrition. 44: 1407-1413 (2015)

    Article  Google Scholar 

  • Juliano B, Perez C, Blakeney A, Castillo T, Kongseree N, Laignelet B, Lapis E, Murty V, Paule C, Webb B. International cooperative testing on the amylose content of milled rice. Starch-Stärke. 33: 157-162 (1981).

    Article  CAS  Google Scholar 

  • Junka N, Rattanamechaiskul C. Drying modelling of amylose fatty acid complex formation for reducing rapidly available glucose of geographical indication rice during high-temperature fluidisation. Journal of Food Engineering. 318: 1-11 (2022)

    Article  Google Scholar 

  • Kang X, Liu P, Gao W, Wu Z, Yu B, Wang R, Cui B, Qiu L, Sun C. Preparation of starch-lipid complex by ultrasonication and its film forming capacity. Food Hydrocolloids. 99: 1-8 (2020)

    Article  Google Scholar 

  • Kanti Bera T, Chatterjee K, Ghosh D. Alpha glucosidase inhibitory activity of hydro-methanolic (2: 3) extract of seed of Swietenia mahagoni (L.) Jacq. Pharmacognosy Journal. 6: 63-69 (2014)

    Article  Google Scholar 

  • Keppler S, Bakalis S, Leadley C, Sahi S, Fryer P. Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes. Food Research International. 107: 360-370 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Kim SRB, Choi Y-G, Kim J-Y, Lim S-T. Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums. LWT - Food Science and Technology. 64: 475-482 (2015)

    Article  CAS  Google Scholar 

  • Lesmes U, Cohen SH, Shener Y, Shimoni E. Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes. Food Hydrocolloids. 23: 667-675 (2009)

    Article  CAS  Google Scholar 

  • Li L, Liu Z, Zhang W, Xue B, Luo Z. Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches. Starch-Stärke. 73: 1-13 (2021)

    Article  Google Scholar 

  • Li X, Luo S, Hou Y, Liu Y, Hu X, Liu C. Effect of triglyceride on complexation between starch and fatty acid. International Journal of Biological Macromolecules. 155: 1069-1074 (2020)

    Article  CAS  PubMed  Google Scholar 

  • Liu G, Hong Y, Gu Z, Li Z, Cheng L. Pullulanase hydrolysis behaviors and hydrogel properties of debranched starches from different sources. Food Hydrocolloids. 45: 351-360 (2015)

    Article  CAS  Google Scholar 

  • Liu P, Sun S, Hou H, Dong H. Effects of fatty acids with different degree of unsaturation on properties of sweet potato starch-based films. Food Hydrocolloids. 61: 351-357 (2016)

    Article  CAS  Google Scholar 

  • Liu Q, Wang Y, Yang Y, Yu X, Xu L, Jiao A, Jin Z. Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents. Food Hydrocolloids. 136: 1-10 (2023)

    Article  ADS  Google Scholar 

  • Manimegalai P, Parimalavalli R. Effect of pullulanase debranching on the yield of retrograded pearl millet starch and its intrinsic qualities. Journal of Food Measurement and Characterization. 1–10 (2023)

  • Ma Y, Zhang W, Pan Y, Ali B, Xu D, Xu X. Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment. Food Hydrocolloids. 118: 1-8 (2021)

    Article  ADS  Google Scholar 

  • Miao M, Jiang B, Zhang T. Effect of pullulanase debranching and recrystallization on structure and digestibility of waxy maize starch. Carbohydrate Polymers. 76: 214-221 (2009)

    Article  CAS  Google Scholar 

  • Najafi SHM, Baghaie M, Ashori A. Preparation and characterization of acetylated starch nanoparticles as drug carrier: Ciprofloxacin as a model. International Journal of Biological Macromolecules. 87: 48-54 (2016)

    Article  Google Scholar 

  • Reddy CK, Lee D-J, Lim S-T, Park EY. Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid. Food Hydrocolloids. 89: 856-863 (2019)

    Article  CAS  Google Scholar 

  • Tester RF, Karkalas J, Qi X. Starch—composition, fine structure and architecture. Journal of Cereal Science. 39: 151-165 (2004)

    Article  CAS  Google Scholar 

  • Van Steertegem B, Pareyt B, Slade L, Levine H, Brijs K, Delcour JA. Impact of heat treatment on wheat flour solvent retention capacity (SRC) profiles. Cereal Chemistry. 90: 608-610 (2013)

    Article  Google Scholar 

  • Wang R, Liu P, Cui B, Kang X, Yu B, Qiu L, Sun C. Effects of pullulanase debranching on the properties of potato starch-lauric acid complex and potato starch-based film. International Journal of Biological Macromolecules. 156: 1330-1336 (2020)

    Article  CAS  PubMed  Google Scholar 

  • Xu J, Zhang H, Guo X, Qian H. The impact of germination on the characteristics of brown rice flour and starch. Journal of the Science of Food and Agriculture. 92: 380-387 (2012)

    Article  CAS  PubMed  Google Scholar 

  • Zaidul ISM, Yamauchi H, Kim SJ, Hashimoto N, Noda T. RVA study of mixtures of wheat flour and potato starches with different phosphorus contents. Food Chemistry. 102: 1105-1111 (2007)

    Article  CAS  Google Scholar 

  • Zhang Y, Gladden I, Guo J, Tan L, Kong L. Enzymatic digestion of amylose and high amylose maize starch inclusion complexes with alkyl gallates. Food Hydrocolloids. 108: 1-6 (2020)

    Article  ADS  Google Scholar 

  • Zhao X-H, Lin Y. The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving–cooling cycles. European Food Research and Technology. 230: 179-184 (2009)

    Article  ADS  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by a grant (Graduate School Education Program of Regulatory Sciences for Functional Food, 21153MFDS604) from the Ministry of Food and Drug Safety of the Republic of Korea. This research was supported by the BK21 FOUR (Fostering Outstanding Universities for Research) funded by the Ministry of Education (MOE, Korea) and National Research Foundation of Korea (NRF).

Author information

Authors and Affiliations

  1. Department of Food & Biotechnology, Korea University, Sejong, 30019, Republic of Korea

    Sang Hoon Lee, Wen Yan Huang, Jinhee Hwang, Jiyoun Hong, Mi Jeong Kim, Bok Kyung Han & Young Jun Kim

  2. Department of Food and Regulatory Science, Korea University, Sejong, 30019, Republic of Korea

    Hyeock Yoon, Jiyoun Hong, Bok Kyung Han & Young Jun Kim

  3. Department of Food & Nutrition, Seowon University, Cheongju, 28674, Republic of Korea

    Wan Heo

  4. Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheres, Jeonju, 54874, Republic of Korea

    Chang-Soo Kang

Authors
  1. Sang Hoon Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Wen Yan Huang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jinhee Hwang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Hyeock Yoon
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Wan Heo
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jiyoun Hong
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Mi Jeong Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Chang-Soo Kang
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Bok Kyung Han
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. Young Jun Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Bok Kyung Han or Young Jun Kim.

Ethics declarations

Conflict of interest

The authors declare that they have no competing financial interests or personal relationships that could have influenced the work reported in this study.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file1 (DOCX 89 KB)

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Lee, S.H., Huang, W.Y., Hwang, J. et al. Characteristics of amylose–lipid complex prepared from pullulanase-treated rice and wheat flour. Food Sci Biotechnol 33, 1113–1122 (2024). https://doi.org/10.1007/s10068-023-01411-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-023-01411-0

Keywords

Search

Navigation